Queso Banditos:
When I was growing up in Austin, Texas, my family often followed Sunday-morning church service with a visit to a hole-in-the-wall Mexican restaurant in a strip mall off Interstate 35 for migas: eggs scrambled with peppers, onions, and tortilla chips, smothered with cheese and served with fresh tortillas. Weeknights when my dad worked late, my mom and sister and I stopped at Taco Cabana, a Texas drive-through chain, for soft tacos filled with roasted chicken, black beans, and pico de gallo. Birthdays meant fajitas in the dining room of the Austin Hyatt; really special occasions meant mole enchiladas at the upscale (by Austin standards) Fonda San Miguel.
When I was growing up in Austin, Texas, my family often followed Sunday-morning church service with a visit to a hole-in-the-wall Mexican restaurant in a strip mall off Interstate 35 for migas: eggs scrambled with peppers, onions, and tortilla chips, smothered with cheese and served with fresh tortillas. Weeknights when my dad worked late, my mom and sister and I stopped at Taco Cabana, a Texas drive-through chain, for soft tacos filled with roasted chicken, black beans, and pico de gallo. Birthdays meant fajitas in the dining room of the Austin Hyatt; really special occasions meant mole enchiladas at the upscale (by Austin standards) Fonda San Miguel.
Comments