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928 - 276 - 3564
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huevo, rice with eggs, Arroz con pollo, rice with chicken, Arroz amarillo, yellow rice, Arroz con lima, rice with lemon, Arroz rojo, red rice, Arroz verde, green rice, Arroz con leche, Seafood dishes, Camarones al Mojo de Ajo, Aguachile, Veracruz-Style Red Snapper, Pescado zarandeado, Soups and stews, Caldo tlalpeño, caldo de pollo, chicken soup, caldo de res, beef soup, caldo de queso, cheese soup, caldo de camaron, shrimp soup, dried shrimp, carne en su jugo, meat and beans, meat broth, caldo de mariscos, seafood soup, caldo tlalpeño, chicken, broth, chopped avocado, chile chipotle, fried tortilla strips, triangles, white cheese, vegetables, chickpeas, carrot, green beans, Chilpachole de jaiba, Fideos, noodles, Sopa, typically pasta flavored, meat consomme, tomato consomme, Sopa Azteca, Sopa de limon, Sopa de pescado siete mares, seven-fished bouillabaisse, Gulf of California and Pacific areas, Sopa de pollo, chicken soup, Sopa de tortilla, tortilla soup, Sopa tarasca, Vegetable dishes, Chiles en nogada, Ensalada de nopales, Calabacitas a la mexicana, Chile relleno, Cuitlacoche, fungus, corn plants, served in soups, Frijoles, Frijoles pintos, pinto beans, Frijoles negros, black beans, Frijoles charros, Frijoles refritos, refried beans, Nopalitos, Papas, potatoes, Pico de gallo, Pastel azteca, Desserts, sweets, strawberries, banana, raisins, shredded coconut, granola, Mexico's candy, bakery sweets industry, wide array of products, Alegrías, Alfajor, Amaranto, Arroz con leche, rice pudding, Bionico, fruit salad with cream, Cajeta, Carlota de limón, Champurrado, Chongos zamoranos, milk candy, Churros, Cocadas, Coyotas, Crepas de cajeta, Dulce de leche, Empanadas, Homemade flan, Flan, Fresas con crema, Gelatina, Glorias, Gorditas de azucar, Ice cream ("nieves" and "helados"). Pancho Villa was noted as a devotee of ice cream. The Mexican ice cream industry is centered in the state of Michoacán; most ice cream stands in Mexico are dubbed La Michoacana as a tribute to Michoacán's acknowledged leadership in the production of this product.Jamoncillos, Jarritos, spicy tamarindo candy, tiny pot, brand of soda, Leche Quemada, Macarrones de dulce de leche, Mazapán de Cacahuate, Obleas, Paletas, popsicles, ice lollies, street popsicle vendor, mexico's urban landscape, Pan de Acambaro, Acambaro bread, Guanajuato, Jewish Challah bread, piece of sugary, Pan de muerto, sugar covered pieces of bread, traditionally, eaten, Día de muertos festivity, Pan de nata, Pan dulce, sweet pastries, many shapes and sizes, very popular for breakfast, every Mexican town, bakery, panaderia, Pastel de queso, cheesecake, Pastel de tres leches, Three Milk Cake, three layered cake, three layered pastry, Pepitorias, Platano, Plátano frito, Polvorón, Rosca de reyes, Tacuarines, Biscochos, Coricos, Drinks, tea, milk, juice, coffee, Hot bowl of champurrado, Mexican breakfast, Tequilas of various styles, Agua De Horchata, Bacanora, Barrilitos, Café de olla, Coffee with cinnamon, Cerveza, Mexican beers, Champurrado, Chia Fresca, better as a drink rather, candy or sweet, Colonche, Jamaica, drink, drink, Jugos frescos, Lechuguilla, Liquado, major export products, Michelada, smoothies, Ponche, Pulque, drink of the Aztecs, Mexico portal, Food portal, cuisines, maize dishes, tortilla-based dishes, Sopaipilla, Oaxacan Carniceria, Cookbook, recipe, Cuisine of Mexico, Mexican Cuisine, prepared foods Farmers, Animals, Environment, Mind, Small Farms, Suppliers, Share, Many of Our Values, Long-Term Partnership, Develop Close Relationships, Many of The Farmers, Ranchers, Other Suppliers, Serve Every Day, Learn More, Respecting The Soil, Partner With Farms, Prioritize, Long-Term Health, Land, Raised Outdoors, Deeply-Bedded Pens, Happier, Healthier, À La Carte, Blue-Plate Special, Brigade de Cuisine, Byob, Charcuterie, Chef, Combination Meal, Chef's Table, Counter Service, Dine and Dash, Early Bird Dinner, Family Meal, Fast Food, Free Lunch, Garde Manger, Gueridon Service, Happy Hour, Kids' Meal, Main Course, Maître D'hôtel, Meat and Three, Mise En Place, Monkey Dish, Bowl, Sauces, Nuts, Repository, Bones, Citrus Peel, Omakase, On The Fly, One Bowl With Two Pieces, Online Food Ordering, Plate Lunch, Platter, Dinner, Rôtisseur, Saucier, Signature Dish, Sous-Chef, Chef, Seconds, Command Within A Kitchen, Sous, Under Chef, Table D'hôte, Multi-Course Meals, Few Choices, Charged, Fixed Total Price, Table Reservation, Table Service, Table Sharing, Take-Out, Lunch, Value Meal, Raised In Confinement, Firm Stand, Featured Story, What’s Cooking, Culinary Team, New Menu Items, taco fries, Recipe Updates, Crossing, Food, Fun, Friends, Serve, American Classics, Exciting Edge, Food Focused Culture, Prides, Quality, Affordable Price, Elite Group of Restaurants
Recado Rojo, Mixture of Habanero and Charcoal, Chirmole, Best-Known Dish, Cochinita Pibil, Pibil, Cooking Method, Mayan Word, Buried, Banana Leaves, Cooked In A Pit Oven, Various Meats, Habaneros, Distinctive Ingredient, Generally Served, Condiments On The Side, Integrated Into The Dishes, Prominent Feature, Yucatán Cooking, Plums, Mamey, Bitter Oranges, Distinctive Salsas, Honey, Sweeten Foods, Ritual Alcoholic Drink, Balché, Honey Liquor, Xtabentun, Consumed In The Region, Coastal Areas, Several Seafood Dishes, Based On Fish, Mero, Grunt, Esmedregal, Spicy Salsa, X'catic Pepper and Achiote Paste, Conch Fillet, Served Raw, Marinated In Lime Juice, Cocount Flavored Shrimp, Lagoon Snails, Dishes Are Served As Entrées, Brazo de Reina, Tamale Made From Chaya, Papadzules, Egg Tacos, Pumpkin Seed Gravy, Cochinita Pibil Tacos, Lebanese-Based Kibbeh, Shawarma Tacos, Snacks, Hardened Corn Dough, Piedras, Fruit-Flavored Ices, Café de Chinos, Historic Center of Mexico City, Chinese Mexicans, Foreign Influences, Center For Migration, People From All Over Mexico, Area’s Cooking, In Situ, Imported From All of The Country, Lunch Counters, Popular Foods, Central Highlands, Birria, Western Mexico, From The North, Originally From Michoacán, Mole Sauces, Tacos With Many Different Fillings, Large Sub-Like Sandwiches, Specialized Shops, Torterías, Eateries, Specialize In Pre-Hispanic Food, Dishes With Insects, Haute Cuisine, West of Mexico City, Michoacán, Jalisco, Colima, Pacific Coast, Cuisine of Michoacan, Purepecha Culture, Large Network of Rivers and Lakes, Providing Fish, Blackberry, Cascabel Chile, Different Shapes, Wrapped In Corn Husks, Folded Into Polyhedrons, Corundas, Filling Is Different, Bajío Area, Meat Stew, Churipo, Flavored With Cactus Fruit, Mojarra Frita, Various Garnishes, Isla de Janitzio, Spanish Contributions, Morisquesta, Sausage and Rice Dish, Deep-Fried Pork, Wheat, Bread Symbolizes Fertility, Breads and Pastries, Desserts and Sweets, Fruit Jellies, Ice Cream, Tocumbo, Cotija, Charanda, Birria, Chilayo, Menudo, Jalisco’s Cuisine, Cultural and Gastronomic Center, Guadalajara, Agriculture, Cattle Raising, Best-Known Dish, Birria, Stew, Mutton, Chiles and Spices, Tortas Ahogadas, Chile Sauce, Tonalá, Pozole, Hominy Stew, Tejuino, Bionico, Popular Dessert, Guadalajara Area, Pacific Coast, Seafood Is Common, Spicy Salsa, Favored Fish Varieties, Marlin, Swordfish, Snapper, Tuna, Shrimp, Octopus, Cuisine of The Baja California Peninsula, Mild Green Chile Pepper, Dates, Especially In Sweets, Cuisine of Veracruz, Huachinango, Red Snapper, Mix of Indigenous, Afro-Mexican, Acuyo, Hoja Santa, Papaya, Mamey, Zapote, Citrus Fruit, Pineapple, European Herbs, Parsley, Thyme, Marjoram, Bay Laurel, Cilantro, Region Huachinango, A La Veracruzana, Red Snapper Dish, African Influence, Importation of Slaves, Through The Caribbean, Peanuts, Africa, Portuguese, Pollo Encacahuatado, Chicken In Peanut Sauce, African Ingredients, Yucca, As It Borders The Gulf Coast, Seafood Figures Prominently, Gateway To Mexico, Dietary Staple of Corn, Less Evident, Other Parts of Mexico, Heavy Favorite, Corn Dishes, Garnachas, Kind of Corn Cake, Readily Available, Mountain Areas, Indigenous Influence, Chiapas, Main Article, Cuisine of Chiapas, Caldo, Hearty Broth, San Cristóbal de Las Casas, Chiapas, Indigenous Elements, Strong In The Cuisine, Simojovel, Use of Herbs, Chipilín, Hierba Santa, All-Natural Cacao, Favored Meats, Introduced By The Spanish, Especially In The Highlands, Raising of Livestock, Livestock Industry, Making of Cheese, Done On Ranches, Small Cooperatives, Best Known, Ocosingo, Rayón, Pijijiapan, Meat and Cheese Dishes, Frequently Accompanied, Chayote, Carrots, Mexican Food Outside of Mexico, Fine Restaurants, Landrace Corn, Imported and Ground On The Premises, United States, Nachos, Burritos, Fajitas, Chile Con Carne, Chimichangas, American Food With Mexican-Origins, Known As Tex-Mex, Ethnic Mexican Population, More Authentic Mexican Food, Mexican Immigrants, Combating Homesickness, Descendants, Symbol of Ethnicity, Experiencing Mexican Food In Mexico, Growing Demand, More Authentic Flavors, Furniture, art, willow, rustic, country, ranch, rancho, island, mountain, bosque, forest, cow, bull, cowboy, old town, city, state, patio, pool, party, arte, muebles, guasima, rustic, vaquero, comida, comida Mexicana, mejico,
Bienvenidos - El Señor Taco de Tijuana México - Our Values
1. To positively influence everyone we come into contact with.
2. Be a caring and grateful individual and restaurateur.
3. Earn Trust through integrity, hard work, loyalty and faithfulness.
4. Grow in wisdom and humility through our life’s experiences.
5. Create synergy in everything that we do.
IT'S A PROCESS
STEP INTO OUR RESTAURANT AND SEE HOW IT'S A BETTER BAJA EATS
FOOD WITH INTEGRITY
Food With Integrity is our commitment serving the most delicious ingredients we can find, raised responsibly and prepared using our Baja Cooking Techniques.
WHOLE OR NOTHING
REAL INGREDIENTS JUST TASTE BETTER
We're all about preparing food. Just genuine raw ingredients and their individual, delectable flavors. We source from farms and spend a lot more on our ingredients than many other restaurants.
It is our Baja Cooking way.
WE COOK IN OUR KITCHENS
Great ingredients deserve great preparation. Morning to night, our skilled cooks use classic cooking techniques on the meticulously sourced meats and produce that are delivered regularly to our restaurant.
CULTIVATING A BETTER MEXICAN MEAL
We've always done things differently, both in and out of our restaurant. Check out how we're changing the face of Baja Eats. We hope you'll join us as we continue to learn, evolve, and shape what comes next on our mission to make the Best Baja Eats Ever.
We care deeply about where our ingredients come from. Taste how we're making our food choices the Best Baja Eats Ever.
Thank you – La Familia Chavez