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czygvtwkr
Guest
Im not a fan of the brown looking salsa, i like heat but I always get the one that is chopped up tomatoes mostly and then put Tabasco on for heat.
I get extra meat also and I get charged for it more so lately than before. I can get 2 or 3 meals out of 1 Chipotle meal, so paying $9 isn't bad for 2/3 meals. I find the steak to be more spicy than the chicken. I also found the steak to be more tasty than the chicken is usually. So people need to experiment with different types of meat to see which suits them the best. I need to get chicken more than steak (due to cholesterol) but then again I only eat from there maybe two times a month. (and usually I'm not the one paying either). I love their chips but can't eat any of their salsa's due to the onions in them.
Who was it on here that HATED cilantro again? bcp?
Unremarkable.
The meat was pretty good.
The beans had no flavor. Like, none.
I can think of no reason why I'd eat there again.
They'll do a half and half - I usually get half barbecoa half carnitas - it's a little bit more spicy than just plain carnitas. (I am really super picky about chicken, so I've never tried theirs. It looks like little mystery cubes to me.) ... Medium salsa. Saw people squeezing a lemon wedge on their burrito bols one day, so I gave it a try - that nails it! Try a little lemon on it!
Best guacamole is at Plaza Azteca in P. Fred. Prepare it right in front of you and you can dictate how much of what you want. I always ask for extra jalapenos so it has a nice kick.
That place any good (other than the guac)?
It's pretty much the last latin food place I've yet to try in Calvert.
Yeah, actually it is. Plus they still have the bar setup like it was. Few of us went for some beers and the Caps game last week. Better than The Turtle!
Best guacamole is at Plaza Azteca in P. Fred. Prepare it right in front of you and you can dictate how much of what you want. I always ask for extra jalapenos so it has a nice kick.
See, I don't want to do that. I didn't enjoy standing at the Chipotle counter orchestrating my own food.