This humble-looking abode serves less-than-humble vittles served up by a friendly staff. The cheese enchiladas are among the best in town-topped with guacamole and sour cream and stuffed with a mélange of cheddars. Hard-shell carne asadas, with great flavors and just the right amount of cheese, are a house specialty, as is the fluffy Mexican rice, redolent with tomato and onion. (We order an extra side of the rice, it's so good.) Mexican breakfast dishes are available, and the lunch and dinner menus can be ordered from throughout the day.
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Several Arizonans claim to be the inventors of the Chimichanga. Was it Woody, the founder of Macayo's? Or maybe Monica Flin of Tucson's El Charro? I guess we will never know, but we do know where you can get an exceptionally t...
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