We had a nice lunch here. Though the menu suggested routine American-style Mexican food, there is a world of difference between standard commercial and home-cooked food. We ordered two chimichangas - a green chili and a machaca. When they arrived we were a little surprised - they were good-sized, but not the gigantic productions one often sees. Actually, that proved to be a very good thing. These were hand-made home-cooked chimis. The green chili was good... and the machaca was great!
We ordered the sugar-cinnamon sopapillas for dessert, and were again a bit surprised. Typically we look for airy puffs. These are much more substantial and appear to be made with whole wheat flour. Much "breadier". Not bad - just different. Typically left over sopapillas are not much, but these held up to refrigeration and reheating in the microwave a day and a half later! Speaking of which - the leftover chimis didn't get re-heated... they were great cold. That says a lot about how NOT greasy they were and how excellently the machaca was spiced.
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