Restaurante el bajio

Tradicional champurrado con su toque de piloncillo y canela. Una de las favoritas. Rellenas de pulpa de restaurante el bajio con cebolla, jitomate y cilantro. Huevo revuelto con jitomate, cebolla y chile serrano.

Wrapped with bacon, then deep-fried. Served over lettuce and side of sour cream. Chorizo cooked with jalapenos, onions, and spinach. Served with side of sour cream. Combination of beans, beef, and chicken. Topped with cheese sauce, lettuce, tomatoes, guacamole, and sour cream.

Restaurante el bajio

The restaurant was so successful that she was able to send her five children to private university. Carmen has become a notable chef in her own right, giving classes and demonstrations in Mexico and abroad as well as writing about 20 books. The signature dish is carnitas. Many of the cooks who prepare this dish are sons of those who worked at the first restaurant opened in Most of the other cooks and kitchen help have their specialties as well. However, the main struggle for the business is to find and train suitable cooks and other help. Carmen took over the restaurant, with Alfonso selling his share to her. She also hired waiters with an initial staff of about fifteen. The restaurant grew and its success allowed her to send her children to the best private universities in Mexico. The Santa Fe location was opened in , Acoxpa in and Insurgentes in The restaurant business celebrated its fortieth anniversary in However, she states that one of her husband's friends from France, who stated that he wanted nothing more than to be invited to the house to taste the "sopa de fideo" noodle soup that Carmen made.

Served with guacamole salad. Lengua De Res. Served with one poblano pepper, poblano rice, beans, and 3 flour tortillas.

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Address: Blairs Ferry Rd. NE, Cedar Rapids. Hours: Kitchen open 11 a. Monday to Thursday; 11 a. Friday and Saturday; 11 a. Drinks served until 1 or 2 a. Website: facebook.

Restaurante el bajio

The restaurant was so successful that she was able to send her five children to private university. Carmen has become a notable chef in her own right, giving classes and demonstrations in Mexico and abroad as well as writing about 20 books. The signature dish is carnitas. Many of the cooks who prepare this dish are sons of those who worked at the first restaurant opened in

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Archived from the original on July 2, Queso Panela. Filled with grilled shrimp, poblano rice, spinach, lettuce, pico de gallo and spicy mayo. Pan seared shrimp with lettuce, avocado, and pico de gallo. Restaurant in Mexico City, Mexico. The Santa Fe location was opened in , Acoxpa in and Insurgentes in Coca Cola Light. Grilled chicken mixed with chorizo topped with cheese. Served with guacamole salad. Served with rice, beans and pickled onions. Vegetable fajitas, combination of tomatoes, bell peppers, onions, mushrooms, zucchini, cauliflower, and broccoli. All combinations are served with rice and beans. Served with rice, lettuce, tomatoes, and sour cream. Served with rice and beans. Served with poblano rice, beans, and lime.

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Served with rice, beans and pickled onions. Served with poblano rice, beans, guacamole salad, and sour cream. Gorditas Rellenas. Flan De Vainilla. Most of the other cooks and kitchen help have their specialties as well. Agua Mineral Perrier. Filled with beef, beans, rice, bell peppers, onions, tomatoes and lettuce. Pan seared shrimp with lettuce, avocado, and pico de gallo. Served with rice and beans. Filled with steak or grilled chicken, beans, shredded cheese, lettuce, pico de gallo, and slice of avocado. Filled with grilled shrimp, poblano rice, spinach, lettuce, pico de gallo and spicy mayo. Pan seared chicken breast in our homemade mole sauce.