Tag Archives: Mexican

Teresa’s Eagan, MN

August 13, 2016 Linda

Teresa’s 1020 Diffley Road, Eagan, MN

Teresa’s is a huge Mexican restaurant with a new location in Eagan. The building is really big, which is nice because you will not need to worry about having to wait to eat.

They serve all of the standards. You have to ask for hot sauce, but they have El Yucateco. They also have a homemade hot sauce which is flavorful, but not hot.

They start you out with chips and salsa. It is only one kind of salsa, but it is very good. The chips were very tasty as well. They are not too thin or too think, but just right.

This is on par with El Loro, not quite as good as El Parian, but very close and similar.

I highly suggest checking this place out especially if you live nearby. You can even sit outside if you want or at the bar.

Restaurant, Travel

Taco Time, Lyman, WY

August 13, 2016 Linda

Taco Time, 104 N Main St, Lyman, WY 82937

What time is it? It’s Taco Time!

While passing through Wyoming and Utah we came across this other Mexican fast food chain restaurant Taco Time. I was hesitant to try it at first, fearing it was just another Taco Bell, but hunger set in on our return trip so we veered off the interstate a few miles into Lyman, WY and tried Taco Time.

First, I want to say that Lyman is a sweet little town. Don’t get to worked up about everyone checking out your vehicle, new people in small towns just draw attention. This particular Taco Time is about 3 miles off the interstate. They seem to really care about cleanliness, service, and quality, not sure if that is standard or just this particular Taco Time, but it was as good as can be expected from this kind of fast food Mexican food chain.

Their philosophy is fresh, real ingredients which puts them above some of the other chains like this one.

I bought a platter to get a sampling of the different foods. It was a lot of food, not very expensive, and looked amazing. The beef is very lean, which I do not personally like. The fat is where the taste is, but it makes it less greasy and healthier I suppose. The chicken is clearly real chunks of chicken. I prefer shredded chicken in my Mexican food, but it is a testament to the real food part of their philosophy. The tots were good and the chips were okay.

Overall it was worth the stop. I think it was really worth picking this one a little off the road and in a small town.

Is it going to be the greatest Mexican food you ever ate, no. Is it going to be the best fast food Mexican food you ever ate, depends on your tastes. I still prefer Taco Johns, but I would try this chain again.

Restaurant, Travel

La Fonda De Los Lobos, Eagan, MN

December 26, 2015 Linda

La Fonda De Los Lobos – 3665 Sibley Memorial Hwy, Eagan, MN 55122

La Fonda De Los Lobos is sort of an upscale Mexican restaurant. Not a trendy upscale Mexican restaurant, but not your normal Mexican food restaurant either. It is hard to explain. It is kind of a dive and at the same time you know the food wasn’t just slapped together or reheated.

Some of the items on the menu are not what you expect. They aren’t bad at all. In fact once you get past the items on your plate not meeting your expectations the meals are actually pretty good.

This isn’t cheep Mexican food, but at the same time the meals aren’t expensive. It is very much a get what you pay for experience and what you get is pretty good.

The restaurant is upstairs. Just walk in the front and I think most of the time you wait to be seated. It is an older establishment, but that isn’t a bad thing. Enjoy your meal.

If you are looking for a little fun head downstairs or just park around back and go in that door. There is a nice patio area that you can use in the summer, spring, and fall.

The bar downstairs has 4 pool tables, pull tabs, games all around the edge. You can join their league if you are really into pool. You can use the jukebox. The drinks are great. They have a beer menu and not a drink menu, but the bartender can make you whatever you want. Their cosmo is quite nice. You can also purchase a shot of Jagermeister if you want. They have a machine for that.

The people. I kind of love the people that go to this particular bar. I have seen some of the oddest things. I have spoken with some of the retirees that hang out at the bar until it picks up around 5. That is when everyone who gets off work will start arriving and when the real fun begins, or so I am told.

Check out La Fonda De Los Lobos yourself. I think you will enjoy it.

Restaurant

El Parian

November 7, 2015 Linda

El Parian – 1960 Cliff Lake Rd #117, Eagan, MN 55122

Let’s get Mexican tonight! This is the restaurant I mean when I say that phase. It is actually the second best Mexican restaurant in Eagan, but the closest to me.

The food is consistently good, but never great. If you are picking up it usually takes 10 – 15 minutes. You can get in and out if you are dining in pretty quick, but they do not have many seats. You will occasionally have to wait.

The tables are clean and I love the huge portraits on the walls. You can often catch a soccer game on the tube. There isn’t a bar area as the restaurant is super small.

The drinks are pretty good. Treat yourself to a margarita.

You automatically get chips and salsa, all you want. I like the red salsa. The white salsa looks like a ranch, but it is not. The chips are really good and while salty, generally not too salty.

Number 3: Taco, chili relleno, and enchilada

Currently I am eating my way through the menu. The hard shell tacos are pretty good. The chili relleno was good, just remember it is a giant pepper, but not hot. I am not a huge fan of their ground beef. I do like their chicken. Their rice and beans are amazing.

Cooking, Main courses

Chicken Enchiladas

September 3, 2015 Linda

Enchiladas, Mexican rice, and refried beans. Not amazing, but what Mexican dish is? You will enjoy it.

Gather the following ingredients:

Extra Virgin Olive Oil
Poblano pepper

Jalapeno pepper
Enchilada sauce
Cheddar Cheese
Chicken – cooked

Tortilla, small

Mexican rice

Refried beans

Large glass pan
Medium pan
Medium sized pot with lid
Small pot

Optional:

Hot sauce

Cut the poblano into long strips and then again into small one inch or less chunks. Fry on a medium heat until done (easily cut in two with spatula). Stir often to prevent overcooking one side.

Cut the jalapenos into small bits.

Place the poblanos, jalapenos, pieces of chicken, a sprinkling of cheddar cheese, and just enough enchilada sauce to tint the chicken into a bowl. Stir. Let this sit about twenty minutes to soak in the chicken.

Preheat oven to 350 degrees.

Place chicken into the tortilla. Fold it and place it into the glass pan.
– Tortillas want to fold along the grain. Make sure you work with the natural fold.

Fill the pan.

Enchiladas in pan waiting for sauce and cheese

Cover the enchiladas with the remaining enchilada sauce and then sprinkle with cheddar cheese.

Enchiladas sprinkled with cheese and ready to cook

Cook for 30 minutes.

Cook the Mexican rice according to the directions. Stir every 7 minutes.
– I use butter instead of oil.

Cook the refried beans on an extremely low temperature.

When all 3 items are complete put them on the same plate and serve. Perfection.

Top with your favorite hot sauce for taste.

Cooking, Main courses

Pepper Quesadillas

February 15, 2015 Linda

Despite the name these quesadillas are not hot.

Gather the following ingredients:
Green bell pepper
Red bell pepper
Yellow bell pepper
1/2 Onion
olive oil
1 teaspoon cumin (optional)
1/2 can diced green chilies
4 oz. cream cheese
1 cup grated or shredded sharp cheddar cheese
6-inch flour tortillas
1/2 stick of butter

Large frying pan
Plates
Bowel

Set out the cream cheese and the butter.

Chop up the 3 peppers: red, green, and yellow. Dice the onion. Use about half of the peppers and onion. Place 2 tablespoons of olive oil into the large frying pan. Turn to a medium heat. Add 1 teaspoon of cumin (optional). Sauté the peppers and onion until they are no longer crunchy. If I can cut the pepper with my stirring spatula I consider them done. Move the peppers aside.

Place the cream cheese into a large bowel and using a fork smooth the cheese out. If it is not pliable you can microwave it 15 seconds or so. Add the sharp cheddar to the cream cheese and mix the two together.

Add the peppers and onions into the cheese mixture. Add the green chilies (you can use diced jalapenos instead if you want a little kick.) Mix all of this together.

Melt the half a stick of butter if it is not soft and spreadable yet.

Place a tortilla onto a plate. Spread some of the pepper and cheese mixture on half of the tortilla. I like to add a sprinkling of the leftover cheese on top of the mixture. Fold over the tortilla and set this aside. Create as many of these as you like, between 7-8.

Heat the pan to a medium heat again. Butter one side of a quesadilla and place the buttered side onto the frying pan. Repeat with a second tortilla. Butter the sides that are facing up. Cook each side about one minute and twenty to thirty seconds.

Repeat for all of the quesadillas until they are all cooked. Serve hot with salsa and sour cream if you like.

Dilettante Requiem of Chaos