Waayyyy too much menu....

What's not to like? The women can order the muscular dude with the skimpy loincloth, and the guys can order the beautiful maiden in distress.

 

That is amazing! I have seen that picture airbrushed on the hood of a Chevy truck.

 

shrimp al diabla.
this is easy.

and get a chile relleno a la carte.

 

I swear that's the same menu at the local Mexican place when I visit my folks in Ohio. Might be something like the Chinese takeout situation where there is a low key franchise situation happening, turnkey margaritas and asada using just a couple vendors...

Anyway, if that art is any indication, these guys are alright.

 

I just usually order Nachos ...


And beer and tequila ...

 

Chile Verde Burrito is all you need. As far as the dude with the cut quads, not my style.

 

The menu in the only decent place here is about the same, sans the the wall “artwork”. It’s always easy for me: “three cheese & onion enchiladas with extra refried beans, skip the rice and hey, I’d like some hotter sauce”.

It sure makes it easy and man do I love cheese enchiladas.

 

Big menu equals a master of none. I would not expect much from a place that had such a menu. Best places I have ever found are the ones that specialize in something and only carry a few options. Those places normally have the freshest food.

 

Mexican American food is mostly about deciding which of the five ingredients goes inside the tortilla and which outside. Then, flour or corn. Then, deep fried or not. Done!
Real Mexican food is one of the worlds great cuisines, hard to find outside of Mexico.

 

I have that picture tattooed on my chest!

 

There's a joint about a block from here that's almost the same too.

 

I gotta ask, if you know the basic ingredients, why do you even need a menu OP?

 

Cool I would definitely try pollo peligroso. It means dangerous chicken.

 

^^This.... Size of menu is often an indicator of inverse proportionality to quality.

Not to say that I won't eat there, but I usually try to figure out what their focus is and confine my order to whatever might be their strong suite. You see the same thing in Greek diners from New Jersey to Connecticut.

 

That's a lot of inventory to keep on hand . They either have one hell of a business or they throw a lot out .

 

You are my hero!