Come take a look at our kitchen and compare it to yours. I’m certain the only difference is that yours is larger, and chances are you even have a bigger refrigerator. That is because we don’t serve leftovers. We prepare every meal fresh daily the way I remember making them with my mother.Our chicken and brisket are marinated in our own special blend of mexican spices and smoked on siteOur enchilada sauces are made over the stove every morningOur salsa, pico de gallo and guacamole are made fresh small batches 2-3 times daily. Both our rice and beans are made in a 14” saute pan 3-4 times daily Even our cheese is purchased in 5 lb blocks and shredded daily to make sure it is fresh and softTo compromise quality for the sake of time or money would be to compromise the love my mother and grandmother poured into these recipes. Nothing can compare to minimal recipes that use fresh ingredients. Yet, when you add to this the host of healthy spices we use in almost every dish- including garlic, curry and turmeric- as well as the fact that we only use olive oil -not lard- to grill our vegetables and re-fry our beans, it is no wonder why our food has been labeled by numerous major food critics as the “cleanest Mexican food around.”