http://www.saltshaker.net/20050817/price-value Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 11 Feb 2012 22:16:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.saltshaker.net/20050817/price-value/comment-page-1#comment-101 dan Mon, 12 Dec 2005 19:50:42 +0000 http://www.saltshaker.net/20050817/price-value#comment-101 A visit last night back to Cielito Lindo was not quite as interesting. They were much busier, <em>i.e.,</em> full and with people waiting, and didn't quite seem up to keeping up with the volume, though still friendly. A couple of orders of <em>totopos</em> (taco chips) with guacamole and frijoles took more than half an hour to arrive. The <em>chilaquiles</em> was just as good, but a plate of <em>tacos dorados</em>, described as deep-fried tacos filled with chicken and topped with sour cream and guacamole arrived refrigerator cold, and the chicken filling was essentially a chicken purée or paste. On asking, we were told that that was intentional, because you couldn't serve tacos hot as that would ruin the guacamole and sour cream... someone better tell the rest of the world of Mexican restaurants that one... A visit last night back to Cielito Lindo was not quite as interesting. They were much busier, i.e., full and with people waiting, and didn’t quite seem up to keeping up with the volume, though still friendly. A couple of orders of totopos (taco chips) with guacamole and frijoles took more than half an hour to arrive. The chilaquiles was just as good, but a plate of tacos dorados, described as deep-fried tacos filled with chicken and topped with sour cream and guacamole arrived refrigerator cold, and the chicken filling was essentially a chicken purée or paste. On asking, we were told that that was intentional, because you couldn’t serve tacos hot as that would ruin the guacamole and sour cream… someone better tell the rest of the world of Mexican restaurants that one…

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