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A map of central Mexicali, Baja California, showing postal code allocations. Postal codes in Mexico are issued by Correos de México, the national postal service. They are of five digits and modelled on the United States Postal Service's ZIP Code system. The first two digits identify a federal entity (or part thereof). [1]
Chuy's Holdings, Inc. is an American Tex-Mex restaurant chain founded in 1982 in Austin, Texas, by Mike Young and John Zapp. [3] As of July 2024, Chuy's had 101 restaurants across 15 states in Arkansas, Louisiana, Colorado, Texas, Virginia, Florida, Ohio, Indiana, Tennessee, Georgia, Alabama, Kentucky, Oklahoma, North Carolina, and South Carolina.
Qdoba (/ k j uː ˈ d oʊ b ə / kew-DOH-bə) [5] [6] [7] is a chain of fast casual restaurants in the United States and Canada serving Mexican-style cuisine.After 15 years as a wholly owned subsidiary of Jack in the Box, the company was sold to a consortium of funds led by Apollo Global Management in March 2018.
The popular pizza restaurant is set to reopen soon. Santa Fe Restaurant has opened in the former Kiko’s Tacos spot in downtown Kennewick, at 1014 S. Washington St., near Kennewick City Hall and ...
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FedEx Office Print & Ship Services Inc. (doing business as FedEx Office; formerly FedEx Kinko's, and earlier simply Kinko's) is an American retail chain that provides an outlet for FedEx Express and FedEx Ground (including Home Delivery) shipping, as well as copying, printing, marketing, office services and shipping.
Amigos is a fast-food Mexican restaurant chain founded in Lincoln, Nebraska. The first location opened at 5500 'O' Street on June 17, 1980. Currently, there are 30 Amigos restaurants in multiple cities. [1] Amigos is one of two regional restaurant chains that serves "Cheese Frenchees", a regional delicacy invented in Lincoln in the 1950s. [2]
Schwa is a tiny, 825 square feet (76.6 m 2) restaurant located in the Wicker Park neighborhood of Chicago, Illinois. [2] Seating 26, it features what chef Michael Carlson describes as a "pared-down" approach to food and has been described as being on the forefront of a new "molecular gastronomy" style of cooking.
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