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| In June1986, Darrell Nelson created the first San Loco at 129 2nd Avenue. Since then, we have made our food from scratch to ensure wholesome quality food at a good price. For example, we still soak our pinto beans overnight and refry them using pure soy oil –not pork lard! So our refries are truly vegetarian. No short cuts with our guacamole either. We use only use fresh avacados, spices and the juice of freshly squeezed limes. In our pico de gallo, you’ll find hearty chunks of plum tomatos, Spanish onions, fresh jalapeno peppers and finely chopped cilantro. And, like everything else on our menu, chipotle chicken is also made from scratch, right in our kitchen, by simmering shredded chicken in a smokey jalapeno barbeque sauce. Our serious sauce is a dangerous concoction of assorted chilies that wil blow your socks off! But, if that’s not enough for ya, ask for the stupid sauce –the name says it all! We’ve also got fresh catfish prepared and breaded by hand in our kitchen everyday. And we’re still using an old family… recipe for our chili loco that calls for seven different spices, fresh hot peppers and plenty of ground beef. It’s definitely hearty! We hope you enjoy our meal. Tell your friends about us (so we can keep our prices low), and please come again!!! | |
