Barbacoa?

Benjamin S. wrote:

>an appetizer.  It has a wonderful atmosphere, but mostly a lot of long-time
>customers who like it because they like to like it.  The Sunday buffet is
>supposed to be good, if you're into helping yourself to the trough
>alongside fellow diners.

Uhh, I don't recall seeing a trough when I've been there.  Perhaps I've been too busy listening to the owner explaining to anyone who was interested what each of the dishes were.

Another thing I like about the FSM brunch is that it has good turnover.  I don't recall ever waiting more than 20 minutes to be seated if we've gotten there after they opened.

Brendan

Herbert L. wrote:
>Do you mean the quality at Mexico Tipico has gone down, or it's dying in
>other ways?  I guess I would put Evita's with La Parrilla, but La Parrilla
>seems more down-home.

The quality has fallen and most of the menu is no longer available. They're only open for dinner on the weekends, etc.

>*** By the way, who makes the best menudo? ***

This is a very important question. El Azteca actually puts cows feet in theirs, putting it ahead of much of the competition.  Another contender, believe it or not, is the joint in the Neiman Marcus parking lot at Brody Oaks.  They serve up a great big bowl of menudo with all the trimmings at what I vaguely recall was a reasonable price.

We need a menudo home page to compile all this valuable data right now! We need an international Medudo CookOff as well.

Start planning,

Ben

Herbert L. wrote:
>All right, you've talked me into it.  I'm going to give Fonda San Miguel
>a second try.  You guys who know what you're talking about:  what should I
>order?  Surely a buffet is not the best measure of a restaurant.

Actually, in the case of Fonda San Miguel, it may be. Lots of interesting dishes not on the standard menu, and the chef right there serving and explaining what goes into the creation of each dish . . . .