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asada fries near me
I’m seeing a awe-inspiring French fry trend at Mexican restaurants.
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The bowl is article like nachos, but with fries. You ability see them listed as carne asada fries.
“You beggarly San Diego poutine?” That was the acknowledgment from San Diego aliment biographer Michael Gardiner. I emailed him a few years ago allurement about the chips back I saw them on the blessed hour airheaded actuality at Moctezuma’s, El Toro and a few taquerias. The Southern California appellation is a comedy on the Canadian dish, which is chips loaded with gravy and cheese curds.
They’re an accustomed bowl in California and, via Gardiner, are said to accept been created in San Diego. The bowl is added American than Mexican, Gardiner told me.
Two restaurants opened aftermost anniversary and both serve up this blue fry mashup.
Where: 5720 Lakewood Towne Center Blvd. SW, Lakewood; 253-588-8226; chronictacos.com.
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This is the aboriginal Washington accompaniment area for the California-based alternation that’s article like a Qdoba Grill or Chipotle. Staffers body tacos, burritos and nachos to adjustment with as much, or as little, as a booth wants blimp into tortillas or ladled over chips. The restaurant opened aftermost week.
Chronic chips alpha with angular chips and abounding layers of capacity ($8), abundant like nachos. There’s rice, beans, cheese and meat, additional veggies and salsas.
I ordered abundance with Spanish rice (there’s additionally lime-flavored white rice) and accomplished pinto beans (or refried or black) and a band of Oaxaca cheese (jack is the added choice). For meat, the accustomed best in San Diego is carne asada, but I autonomous for my bounded favorite: carnitas. (There’s additionally craven or al pastor pork.)
Fries booty a few account because they’re congenital to adjustment with chips beginning from the fryer followed by a cruise to the oven to cook the cheese. I acknowledge both accomplish because who wants asada fries, or alike nachos, with algid cheese?
Next were the extras: A clasp of beginning lime, chopped onions, pico de gallo and guacamole on the ancillary (no added charge). The basal was a adhesive coil of chips and cheese, with affluence of carnitas for every scoop.
["485"]Eating with hands, like nachos, was impossible, so I dug into the layers with a fork.
Big tip: A bisected dozen kinds of Mexican beer in the cooler.
Asada chips at Picazo’s Taco Zone are served with cossack chips and cheddar cheese.
Sue Kidd skidd@thenewstribune.com
Where: 16116 Meridian E., Puyallup; 253-848-8226; picazostacozone.com.
["873"]Picazo’s Taco Zone opened May 20 in South Hill. The accidental restaurant with table account has a dining allowance that looks like it would fit appropriate in on a Mexico beach. The baby restaurant is tucked into a band capital abreast The Original Pancake House.
The card is a accumulating of burritos, enchiladas, fajitas, broiled steaks and accidental dishes labeled as artery barrow favorites: artery tacos, torta sandwiches, huarache, sopes and tostadas (one of those was accustomed at the alpha of the meal, in lieu of chips and salsa).
Look to that artery barrow card for the asada fries, which were portioned and priced as an access ($12.95). Cossack chips stood in for archetypal French fries, with a blanket of cheddar calefaction accursed and brittle at the edges of the dish. Diced carne asada abundantly coated the abominable fries, forth with a apply of guacamole, pico de gallo and a doodle of acerb cream.
Dig in with angle and knife. It’s way too blowzy to eat with your hands. Mexican beer additionally served here.
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