Tequila’s Mexican restaurant is located in city of Omak in Northern Washington.
I was brought to Tequila’s 14 years ago by a friend while shopping in Omak and I was hooked.
Over the years I brought lots of my family and friends to Tequila’s and I can honestly say every single on of them loves the place as much as I do.
Tequila’s is a family run authentic Mexican restaurant. Looking from the outside you won’t find it too appealing or Mexican. The building is an old A&W Car Hop.
Walk inside and you will discover the taste of Mexico for a reasonable price. Fast and friendly service and delicious meal.
Upon entering the restaurant you are welcomed by one of the owners. Few seconds after you are seated large bowl of warm and fresh tortilla chips with homemade hot salsa and coleslaw appears on your table. They keep bringing it as fast as you can eat it. Don’t fill yourself on chips because the food is delicious.
The large menu and drink selection will surely impress you.
Try Jumbo Margarita for $9.75 or order the regular size for $4.75.
Tequila’s also offers domestic and Mexican beers as well as cocktails and wine.
Best deal for lunch is one of their 13 Combination Plates with Enchiladas, Tacos, Tostadas, Burritos, Chalupas, Chimichangas and Flautas. All combination plates come with refried beans and rice. My son’s favorite is Beef Taco and Cheese Enchilada combination. The price is from $6.25 to $7.25.
Beside Combination Plates Tequila’s lunch menu offers complete dinner menu.
Complete menu includes 17 seafood dishes like A la Diabla, Camarones Hongos and traditional Mexican plate Mojarra. The price range from $12.95 to $13.95.
If you are a beef lover there is 13 beef dishes like Sizzling Fajitas, Steak Ranchero and Carne Asada to chose from. The price range is from $11.75 to $14.25
Chicken lovers like myself can chose from 11 delicious dishes like Carnitas de Pollo, Pollo Verde and my personal favorite Pollo a la Cazuela – chicken breast with mushrooms and sour cream sauce. I always order it with a side order of their homemade vinegar based coleslaw. The price range from $11.50 to $11.95
Tequila’s also offers few pork and lamb dishes. My husband’s favorite is Chile Verde – chunks of pork cooked in a green tomatillo sauce. Borrego Ranchero – lamb chops cooked over charcoal were delicious as well.
My husband’s another dinner favorite is Grande Dinner Combination – Chimichanga, Burrito and Enchilada served with rice and beans for $9.50.
Tequila’s also caters to the little ones in your group. The Children Menu offers 3 meals for $4.50. You have a choice of Cheese Enchilada, Beef Burrito or Beef Taco. All three meals are served with rice and beans as well. My younger son has yet to finish the complete meal.
Do you want to make your experience more romantic? You can order Fajitas for Two or Combination for Two for only $23.95.
Did I mention that Tequila’s also has the best Dinner Taco Salad for only $5.75 and Loaded Deluxe Nachos for $8.95?
So next time you find yourself driving through Omak, Northern Washington don’t forget to stop for the best Mexican meal around.
Bibiana Bailey was born and raised in Slovakia. She received her culinary training and degree in Hospitality, Travel and Tourism from Hotel Academy in Piestany, Slovakia. She lives in British Columbia with her husband and two young sons one of which is type 1 diabetic. She is the founder and publisher of Free Guide For Busy Moms – an online site that offers tips, ideas, budget friendly recipes and more to other moms or others in general. For more of her articles visit her at http://www.freeguideforbusymoms.com or http://www.frugalwannabecooks.com
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Korean Food And Cooking
Korean barbecue, or gogi gui, refers to grilled dish which comprises several different dishes made from beef, pork, and chicken are among the most popular Korean foods.
Wait, what?
These marinated scraps of short ribs and sirloin may be cooked on a charcoal grill, but that grill’s on your table and the meat’s managed with chopsticks. This ‘cue isn’t American, it’s Korean, and it’s causing quite a stir in cities all over the country. What started as a niche party dish in Korean districts and homes has grown into a gourmet trend, and even wine bars like Chicagoland’s Flight now serve some permutation of Korean-style BBQ.
The most popular form of Korean barbecue, known as “gal bi” or “kalbi,” consists of beef short ribs?often cut off the bone, but traditionally served on it?prepared in a complex marinade for up to 2 days, then served raw to diners who cook it right there and eat it on the spot. It’s a popular picnic dish in Korea, a fixture as regular as Italian food in Japan, and a grand social experience wherever you are. Friends soon jockey to see who can cook meat faster, the group cooking fosters conversation, and the rewards?succulently grilled, juicy, umami-rich pieces of meat fresh of the grill?are well worth the extra effort. Often these scraps of shortrib are wrapped in cool lettuce, dipped in some sauce, and devoured; one thinks of Atkins-friendly burgers, but trust us, this stuff is much better.
The meat is undoubtedly the star of the show, but the complete Korean barbecue experience offers a wide variety of tastes, via the accompanying banchan, or side dishes. If the meat is a new twist on an old favorite, then banchan are new experiences whose results may vary: it’s a mix of leafy vegetables, pickles, and the Korean staple “kimchi.” Kimchi especially may take some getting used to; prepared by salting, pickling, or fermenting various vegetables, its flavor varies from sweet to spicy and is always a pleasant shock to the tongue. Though considered a side dish, banchan is not meant to be combined with the meat but rather complements it. Each ingredient should be savored separately.
According to the good people at The Food Section, you should also avoid using the aforementioned lettuce to create a leafy burrito?proper gal bi consumption involves tearing off small shreds of lettuce, wrapping each piece individually, and chowing down that way. It’s a bit le
1000
ss hearty than a huge beef wrap, perhaps, but far more polite.
Politeness can be a big deal, particularly if you’re at a formal or family Korean gathering. Rules range from proper placement of chopsticks (don’t stick ’em in your rice bowl) to ideal pace of eating (don’t finish too fast or too slow). But Korean barbecue, particularly in America, is generally a very informal occasion, so unless you’re warned otherwise, don’t worry about etiquette.
If you’d like to hunt down a Korean barbecue restaurant, look for your nearest Koreatown; you’ll definitely find some. Or you could try out some Fusion cuisine; if the restaurant has Korean influences, you’ll probably see gal bi on the menu. And if you want to make it yourself, you can give this recipe a shot. It uses steaks, but if you’re concerned with authenticity you can easily find “gal bi cut” short ribs at your local Korean grocery store.
Korean barbecue is not only popular among Korean consumers, but also among international consumers. At Korean restaurants, such dishes are often cooked on a portable stove by the diners themselves.
By: Joel Richard
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