Originally Posted by Smokeat
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.
That's exactly what my wife said... If they can make a decent chile relleno they can make anything. One more thing if they don't sell horchata that probably means their food is not authentic.
This Regal was a 87 or 88 with a V8 and I think the moonroof was original. 84 cutlass was a cool car. My dad got it from a farmer in Hemet. It was full of chicken feathers and other animal hair.
WSM 18.5 , Weber one touch Gold 22.5, Charbroil Gas Grill, Blue Performer , mini wsm