Two locally owned famous restaurants in Sedalia, Missouri, El Espolon and El Tapatio, are both recognized as quality, authentic Mexican restaurants that serve Sedalia with outstanding service and great food. After paying each establishment a visit this past weekend, I have discovered some differences and similarities in the two. Although many of my relatives have chosen El Espolon as their favorite, I found El Tapatio to provide a more ethnic experience with their excellent food, sharp service, and clean venue.
I reviewed both restaurants on the same criterion: service, food, and venue. The service at El Tapatio ranked five stars compared to the rude service that I received for the light English speaking server at El Espolon. Juan, our El Tapatio waiter, was kind and always approached with a smile. He was accompanied by his coworkers who brought other things to our table, but he wanted to make sure that we were always alright. He always came to check on us and made sure that we were doing just fine. Marco, our El Espolon waiter, was rude and could not understand anything that i was saying. I give ten points for being an authentic Mexican but here in Missouri, we do prefer our servers to understand us. Marco was slow at taking our order and always got our drinks confused as well as our food. I asked for a sprite to drink due to my preference of not drinking caffeine, and was brought a Coca-Cola four times before I spoke to a manager about my mishaps and finally receiving my rightful order.
Everyone wants their food to taste superb when going out to eat. Both restaurants served excellent homemade chips and salsas as well as queso dip. Reading the menu to order was no problem and both places had a wide variety of options to choose...
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... composition class at school and was needing to take notes to compare his restaurant to another Mexican eatery in town. He let it go but watched me closely throughout the rest of my meal. I found this distracting and quite odd.
I came to the conclusion after comparing notes that my relatives had been deceived by their hunger when they decided that El Espolon was their favorite Mexican restaurant. After reviewing the venues, service that was provided, and food that I tasted, I reached the decision that El Tapatio was the number one Mexican restaurant in my book. Their excellent service, clean and bright venue, and tasty food made it hard to turn up a nose. I would suggest the restaurant to anyone with many occasions. From a family dinner after a long day, to a family lunch on Sunday after church, this restaurant is suitable for all occasions in little town Missouri.
In the beginning, Burciaga provides a brief history when Taco Bell was established. First starting in Mexico City and then spreading throughout the United States, the chain sold “mild imitations of the real thing” (382). Many Mexican businesses and people protested against Taco Bell because unlike homemade tortillas made from hand, they used “prefabricated hard tortilla shells” (383) that tasted nothing like real Mexican tacos. Additionally, the restaurant also combines food and makes up names so that it appears different. From Enchiroto, a combination of a burrito and enchilada, to Cinnamon Crispas, known as bunuelos, Burciaga points out that “the Taco Menu can be a mystery if one is not familiar with the renamed food items” (383).
Chipotle’s cuisine is Mexican. Their menu consists of burritos, tacos, burrito bowls, and salads prepared with fresh ingredients employing classic cooking methods. The customer proceeds down an assembly line choosing the various components of their meal as they proceed. They have recently created a children’s menu offering smaller portion sizes. They offer three types of meats: chicken, beef, and pork. Condiments include fajita vegetables, rice, two types of beans, four different salsas, sour cream, cheese, guacamole, and lettuce.
Taco Bells currently one of the top prominent Mexican fast food chains in the United States.
Any Chipotle I have always gone to have always had good service. Their employees are great. There is never a sour moment when you ask for anything, they are always kind and welcoming. I am always greeted with a hello and a smile when I step up to order. Even if the employee serving you has had a bad day it never shows, you would never know. Despite the lines being basically out the door every time you come (which is the only downside to coming here), the wait time can give you a headache. It is worth it, because Chipotle for sure serves fast food; they usually have three employees working to serve the food. One to get what you order prepared, one to add what extras you and to finish packing it and one to cash you out. The menu is very easy to read and figure out what you want. They have all of the print on the menu in white and big font so it makes it simple for everyone to read. So there isn’t any trouble ordering what you want. They have many different options to choose from as well. You don’t always have to get the burrito.
With a unique appeal, a healthy and delicious product, and a powerful social message that made our target customers feel great about eating Chipotle over more traditional fast food, we have pioneered the fast-casual restaurant model our customers admire. Furthermore, our food sourcing is a rewardable effort and it is what we and our customers respect.
In 1993, the first Chipotle Mexican Grill restaurant (pronounced chi-POAT-lay) in Denver, Colorado was opened by CEO and founder, Steve Ellis after he received $165,000 in investments from a bank loan and his father (Pederson). Ellis, a Culinary Institute of America grad and former chef, started the company’s first restaurant to raise money needed to one day operate his own full-service restaurant (Berta). The company’s menu includes burritos, tacos, salads and burrito bowls (burritos without the tortilla) made with customers’ choices of pork, shredded beef, chicken, steak, beans, veggies, and burrito condiments (sour cream, salsa, etc.) (annual report). When Chipotle was first established, Ellis did not like the restaurant’s closed kitchen format because customers would often have to yell out their food orders to employees who cooked in the back of the building. This format did not accommodate customers’ needs for direct contact with employees and have full control over their own choice of ingredients within their meals as cooking staff could make a mistake on their orders because of mishearing. This compelled the founder to change the restaurant’s current format to an open kitchen design in which customers could actually see and choose ingredients that are fully prepared for ordering on a buffet assembly line while being able to directly speak face to face with employees (Pederson). A couple of years later, Chipotle opened a few more restaurants in the Denver area each generating $1 million in sales through word of mouth marketing and employing about 17 workers in each facility (Pederson). In 1998, McDonalds Corporation bought a minority stake in Chipotle as a way to boost their company sales since sales at their own rest...
...lso more faster at taking orders and delivering them to the tables faster the newcomers. This was very easy to spot. From the interview I conducted with the server I learned that the newcomers learn the language of Chili’s during their training when they are first hired. When the newcomers pick it up it becomes easier for them to communicate easily. This goes for learning the genres and knowledge too.
As I walked into my local small ethnic grocery store in my hometown for the first time I could not help but to be amazed. It was so neat to see the cultural art hanging around the walls and all the variety of different foods. El Cristal: Tienda Hispana is a great place to shop. When shopping in the grocery store there were many Hispanics that would come in and out of the door. Since the store has a dominantly Hispanic demeanor there was only one other Caucasian in the store besides myself. Most people of other cultures visit an ethnic grocery store when looking for something specific in a recipe where as someone of the same ethnicity buys a good amount of their groceries from there.
Coming from a Mexican cultured family eating these types of food has been a tradition. People from all over the U.S like to eat these types of food because it’s really popular and delicious. I personally love to eat these dishes, and would recommend them to those who have not yet tried them. If your one of those people who have not tried Tex-Mex food or Mexican food go out there and try something
favorite place to go for excellent Mexican food. The restaurant is not in my town, also it is worth the
The taste of the Elote is amazing. When I bite into the corn, I can clearly taste the juice of the corn with the crunchiness of the charred surface. The taste of cold sour cream and mayonnaise comes afterwards. The spiciness of the chili comes at last, however I think it is not as spicy as I expected. I consider it a mild Mexican cuisine comparing it to their more spicy cuisines. The texture is mostly feels like eating normal corn except there are more liquid due to the butter, sour cream, mayonnaise and cheese on top. The color is really interesting; it is a yellow corn with white top from the mayonnaise and cheese with the red guajillo chili powder on top. It almost looks like graffiti on corn. The aroma is mostly from the charred corn and
on the quality of their food, in which many other restaurants didn’t do. With K...
My first observation about lomo saltado was that it seemed liked Chinese cuisine (even before the teacher stated the prior fact), having steaming rice with meat drenched in soy sauce and a savory aroma. Otherwise, the onions
Our mission is to serve top-quality meals at a great value with Guest-Obsessed© hospitality, speed and accuracy at our double drive-thru lanes, and to foster a culture where employees are well-trained and well rewarded and franchisees are supported in their endeavors to better the brand.
The Churro Cart at Porfirio’s I wake up to a warm and sticky, yet pleasant day in Cancun. Since it is my final day of vacation, I know that I must find an exceptional place to eat with an enticing menu and a relaxed atmosphere. Due to many previous recommendations, I head straight to what has said to be a prominent restaurant located in the heart of the city. With its rich selection of cuisine, authentic recipes and relaxed atmosphere, I visit Porfirio’s and am not disappointed at all by their breathtaking views, attentive servers, decadent food and their trendy churro cart. What first catches my attention as I walk into this locale, is how attentively the host greets me and leads me to my table.