Restaurante el bajio

Wrapped with bacon, then deep-fried. Served over lettuce and side of sour cream. Chorizo cooked with jalapenos, onions, and spinach. Served with side of sour cream.

Tradicional champurrado con su toque de piloncillo y canela. Una de las favoritas. Rellenas de pulpa de jaiba con cebolla, jitomate y cilantro. Huevo revuelto con jitomate, cebolla y chile serrano. Machaca con huevo a la mexicana. Caldo sin carne, a base de chile guajillo con verduras cocidas.

Restaurante el bajio

The restaurant was so successful that she was able to send her five children to private university. Carmen has become a notable chef in her own right, giving classes and demonstrations in Mexico and abroad as well as writing about 20 books. The signature dish is carnitas. Many of the cooks who prepare this dish are sons of those who worked at the first restaurant opened in Most of the other cooks and kitchen help have their specialties as well. However, the main struggle for the business is to find and train suitable cooks and other help. Carmen took over the restaurant, with Alfonso selling his share to her. She also hired waiters with an initial staff of about fifteen. The restaurant grew and its success allowed her to send her children to the best private universities in Mexico. The Santa Fe location was opened in , Acoxpa in and Insurgentes in The restaurant business celebrated its fortieth anniversary in

Two deep-fried corn tortillas filled with chicken topped with cheese sauce.

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Address: Blairs Ferry Rd. NE, Cedar Rapids. Hours: Kitchen open 11 a. Monday to Thursday; 11 a. Friday and Saturday; 11 a.

Restaurante el bajio

The restaurant was so successful that she was able to send her five children to private university. Carmen has become a notable chef in her own right, giving classes and demonstrations in Mexico and abroad as well as writing about 20 books. The signature dish is carnitas. Many of the cooks who prepare this dish are sons of those who worked at the first restaurant opened in Most of the other cooks and kitchen help have their specialties as well. However, the main struggle for the business is to find and train suitable cooks and other help.

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Rellenas de pulpa de jaiba con cebolla, jitomate y cilantro. Mexico City: Chilango magazine. Mole De Olla De Cerdo. Grilled chicken, shrimp, and pineapples cooked with onions, bell peppers, and tomatoes. Served with rice and guacamole salad. Topped with our homemade ranchera sauce. Carmen took over the restaurant, with Alfonso selling his share to her. Caldo De Mole De Olla. Sour Cream. Arroz Con Leche. Flour tortilla stuffed with chicken, cheese, and beans. Served with rice, beans, lettuce, avocado, tomatoes, jalapenos, lime, and 3 flour tortillas. Tender sliced steak, chicken, and shrimp cooked with onions, bell peppers, and tomatoes.

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Flour tortilla filled with cheese and grilled chicken or steak. Side of Poblano or Spanish Rice. Deep fried flour tortilla filled with chicken or beef. This made Carman appreciate that she could share this aspect of Mexican culture with the world. Main dining room at Azcapotzalco. Grilled chicken breast topped with onions, pineapple, shrimp, and cheese sauce. Tradicional champurrado con su toque de piloncillo y canela. Amstel Ultra. Preguntas frecuentes. Wikimedia Commons. Served with rice and guacamole salad. Mole De Olla De Cerdo. Side of Beans.