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Unread 08-06-2013, 07:46 PM   #25
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Join Date: 01-01-09
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So hard to make, so rare to find great examples in restaurants. It is a litmus test for Mexican restaurants for me. The egg batter makes them light as cheesy clouds. And don't even get me started about chile rellenos burritos.

Great job as usual guys, thanks for sharing.

PS.. My 81 regal was a POS. They look good, though.
Smokeat is offline   Reply With Quote

Thanks from:--->