On Dec 14, 6:47�am, Sonoran Dude > wrote:

> He did sort of lose his train of thought there... this is all about
> Mexican cooking not who's penis is bigger.

Well, I'm pretty sure that Gunner is the biggest prick who posts here,
you're only Number Two.

> Too bad he is too scared to go down and get some authentic Mexican food from > people trying to better themselves by running a taco truck.

Who's scared? Why drive hundreds of miles to find a taco wagon if I
can go down the street to find one? Then there is a combination
Italian submarine shop that also serves burritos, and then there's a
struggling taqueria in a shopping mall that's not making it either.

> Those fancy sit down restaurant owners he enjoys so much probably started selling food at
> swap meets, road side carts or peddling tamales door to door.

There are no "fancy" Mexican restaurants around here, just glorified
taquerias with a neon cerveza sign in the window.

And the taqueria owners are angry at the taco wagons because the taco
wagons are unlicensed, pay no rent, and are not inspected by the board
of health.

A local taqueria owner was talking about expanding his menu beyond the
"traditional" tacos and enchiladas and tamales. He has forgotten what
an authentic plata fuerte is, though. He was talking about adding
liver and onions to his repertoire.

> Good food is a luxury we can all afford even if it's beans and rice...

Those items are neither "good food" nor "luxury" items, they are the
staples that desperate people on welfare survive on.

My fantasy is to open a *Spanish* restaurant, staffed by *Spanish*
chefs and *Spanish* waiters.

My menu would have a polite statement at the top and bottom. It would
say, "This is a Spanish restaurant. We do not serve tacos, tamales,
enchiladas, or burritos, and, if you order a tortilla, you'll get a
Spanish omelette."