| rev:text
| - I can't believe all the nay-sayers I see posting here. So I had to update my review to answer a few "disputes" listed by the rather clueless individuals posting hereto.
1.) Their Carne Asada is made from TOP SIRLOIN. NO RESTAURANT in the WORLD (except Los Reyes) makes their Carne Asada from top sirloin. So for those who say that their meat is "garbage" or "old"--think again.
2.) Frozen rice? Everything here is hand-made. Not reconstituted. They don't have "frozen rice."
3.) Crappy frijoles? These are made from scratch. If you think they aren't "up to par" with other AZ offerings . . . I know FIRST HAND that most of the "Mexican" restaurants here in the Valley reconstitute their "frijoles" from a powdered mix with boiling water. If you prefer the taste of that crap . . . then, of course, you have no clue as to how real frijoles are prepared en Mexico. Much like people who turn their noses up at Prime Rib because it doesn't taste like a McDonald's hamburger.
4.) This is real-deal cooking from D.F. If you don't know what that means, you probably need to do a little traveling. If it doesn't match the "Tex-Mex" or burrito/chimichanga fare you are used to (PS: neither of those are Mexican dishes--they were invented in El Paso, TX, USA around 1912) then don't decry them based on your lack of experience. Try actually going to Southern Mexico--ask for a Burrito and they'll laugh in your face; ask for a chimichanga and they'll look at you in confusion. Most Mexican nationals have NEVER SEEN A BURRITO UNLESS THEY HAVE VACATIONED IN THE UNITED STATES. Mexico's regional cooking is very diverse . . . much like you won't see a Hot Brown outside of Kentucky or Mud Pie outside of Mississippi, but they are BOTH American dishes. So don't judge if you don't know.
5.) Not spicy enough, therefore not authentic? That's how it is in most mainstream D.F. restaurants. The "heat" that people search out here in the SW USA and then "credit" to Mexico is actually not how it is in real life. And, believe me, I actually do know this from experience, having traveled most of Central & Southern Mexico on the economy, NOT on resort tours.
If you don't like the food . . . well that's certainly your prerogative. But don't decry LRDLT's efforts and expertise based on your complete lack of knowledge/experience of REAL Mexican cuisine. And don't compare them to Tex-Mex or "gringo-ized" offerings you get here in the US.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)