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Tacos 1. Best: Taco al Carbon. El Pollo Loco. Nutrition (Per 3.1 oz serving): Calories: 170 Fat: 5 g (Saturated fat: 1.5 g) ... Protein: 15 g. The term al carbon means "cooking over coal" in ...
EPL’s Tacos al Carbon are the fast food equivalent of LA-style street tacos, made with thigh meat and served with onions and cilantro on corn tortillas. Plus, El Pollo Loco has that gorgeous ...
The signature dish was "tacos al carbon," which later became called "fajitas." The Ninfa's fajitas included chopped, char-grilled beef fillets placed in handmade flour tortillas. [1] Ninfa's used a smoky marinade in the beef fajitas. [27] The restaurant popularized fajitas in the Houston area. [3]
A co-branded Back Yard Burgers - Taco Bell restaurant in Shepherdsville, Kentucky, photo taken January 2003 In 2002, Back Yard Burgers and Yum! Brands, Inc. , temporarily entered into a development agreement whereby Yum! had an option to co-brand Back Yard Burgers' trademarks with its other restaurants' trademarks, including Taco Bell , Pizza ...
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Bistec. Albóndigas, Mexican meatballs; Aporreadillo; Beef brain; Bistec; Carne asada, grilled beef; Carne a la tampiqueña, carne asada that is usually accompanied by a small portion of enchiladas (or chilaquiles), refried beans, fresh cheese, guacamole, and a vegetable (often rajas; grilled slices of Poblano peppers)
"Preparing plates of tortillas and fried beans to sell to pecan shellers, San Antonio, Texas" by Russell Lee, March 1939. Some ingredients in Tex-Mex cuisine are also common in Mexican cuisine, but others, not often used in Mexico, are often added, such as the use of cumin, introduced by Spanish immigrants to Texas from the Canary Islands, [4] but used in only a few central Mexican recipes.