Southwest Grill

Finding this healthy version of a common comfort food brought upon a feeling of freedom, something I hadn't felt in a while. Usually a burger and fries meal would have brought upon feelings of anxiety. When I first saw the meal approaching my table, those feelings of uncertainty began to arise. When the waiter placed

If one were to order Chile Relleno at most restaurants in the Eastern part of the United States, one will usually find a cheese stuffed bell pepper on his plate, instead of the long, tasty green chile every Southwesterner would expect. While remaining generally a mystery to other areas of the U.S., green and red chile are staples in many southwestern homes -especially in New Mexico. The New Mexican cuisine is just one aspect of its distinct culture; the food, personalities, art, and vast, beautiful region are all uniquely enchanted (as the State slogan suggests). New Mexico also has a special history; history is the ingredient that has shaped and molded New Mexico into the one and only culture it has today. When one examines New Mexico’s

Frantic thoughts raced through my mind as I opened the door of my mother’s beloved red Dodge Charger. I looked over at my mother in the driver’s seat, waving me on and wishing me luck, trying to cheer me up.

When a person orders it is different from the one before. There are many different sounds in the dining area such as the many people talking and rock’n roll music. Others sounds include the sizzle of the meat, bubbling of soda, thudding of boxes, and the walking of people shoes. Many of the smells may tie into each other like the smokiness of meat. The different kinds of smell of spices that will make my nose burn. Other smells in the air like the smell grease that’s if you stay near the fryer. A fresh clean smell is the cleanliness of the bleach and the cleaning supplies. Tortillas have the smell of the freshness of wheat and corn. These is unique throughout all the tastes in the store. Many tastes are rich and full of color, other tastes are salty, spicy or sweet. Other taste have soft or crunchiness to make the food standout. There are many things in the restaurant that are touch throughout. Usually they are mostly found in the dining area like this for the table, the roundness of the cup, does soft cushion of the booth or chair, the coolest of the air, the hot food, the softness of the tortilla and the roughness of the chips. So many of the feelings and the uniqueness of the

Hwy. 395, past a marker grandma green church of my childhood. Our post Ironman week was less than typical. Hence, we are home turning over flagging remnants of overgrown August herbs, a plethora of scarlet blistering shishito peppers, and multi colored bells, discovering another garden dinner in the doing. My mother often made stuffed bell peppers which began with blanched, whole peppers full of ground beef, bread crumbs, bacon, and raw Minute Rice which magically cooked the tiny white bits as they bathed in bubbling stewed tomatoes topped with American cheese. Sixty years later, my sister and I reminiscence about those delicious packages of meatloaf and buttery new

What Steven Ells began with a small taqueria in Denver, Colorado in 1993, one may not have foreseen this venture to become the fastest growing restaurant chain in the last decade. By 2006, Ells’ idea made its initial public offering with 535 restaurants throughout the world. Things were going tremendously well for CMG until late afternoon on October 18, 2012 when Ells finished receiving the company’s third quarter results. While data indicated an overall satisfactory outcome, it was the competition from Yum Brands’ Taco Bell and their recent launch of the Cantina Bell menu that would result in

Traditional Mexican cuisine is primarily a combination of indigenous Mesoamerican elements such as corn, beans, avocados, tomatoes, and chili peppers. Santi’s, a Mexican restaurant found on the corner of Meeting and Morrison in downtown Charleston, features a great variety of traditional and non-traditional elements all fused together to craft an impressive four page menu. In this essay, I will be discussing which parts of the dishes steak encebollado and mexican tacos are traditional and which parts are modern in regard to the history and evolution of Mexican cuisine.

We had precooked meals delivered to the training site called hot meals. We would receive the meals for either breakfast or dinner. Sometimes the meals would be delicious and at other times they left you deeply unsatisfied. I always believed that hot meals only tasted as good as you imagined them to taste. Normally for breakfast you would get the same thing; powdered eggs, Raisin Bran, and fruit. Breakfast was not horrible tasting, but eating the same chalky eggs and Raisin Bran almost everyday got tiresome. Dinner was usually the exciting meal. The meals were always different, but almost always made with the same ingredients. One day you would get beef pasta, the next day you would get beef lasagna. Sometimes they would advertise Sheppard’s Pie and it would end up being lasagna shells and beef smashed up into squares with pasta sauce on top. On the side you could choose mixed vegetables, salad, or Jell-O. Just like breakfast, the food did not taste horrible, but it got tiresome to eat the same thing every time we got a hot meal for dinner. There was one day that something remarkably strange, but very inviting was put on the dinner menu. The hot meal was steak and potatoes, with no option of noodles or beef pasta sauce. The meal had such a high impact on me that I can remember it as if it happened yesterday. All 150 trainees sat on the floor joking, laughing, and seemingly in a mood that would make you

I slide into the uncomfortable white and red seat and open the bag like a kid on Christmas morning. For a moment I savor the smell of the grease and meat, before reaching in the bag and grasping the burger. I lift the food to my mouth, relishing the springy bun and firmness of the titanic sandwich, before digging in. Just as I had imagined, the grease drips down my chin and threatens to fall on my faded Nirvana shirt, but now is no time for napkins. I finish chewing and swallow in record time, barely breathing as I eat. Another bite makes its way into my mouth, and while I chew, I set down my sandwich and pull my favorite part of the meal out of the bag. The fries. The red and yellow box smiles at me as I set it down on the table. Tenderly, I pick up a limp fry and take a bite, my eyes closing as the potato and oil hit my tongue. The salt sticks to my fingers, the crystals shining in the light. I am finally

For breakfast there were eggs, bacon, sausage waffles and so many more delicious options. My personal favorite was the cinnamon sticks dipped in warm maple syrup,  although there wasn’t much time to eat them, I savored every bite. As my day went, on because of all the training going on, I had no idea when we would finish or how much time we had left. Until I heard “chow time”, words that made me smile because not only do we get a break, but I knew that we only had half of the day left. For lunch the dining hall served hot wings with white rice along with your choice of sides at the salad bar. The thing that made lunch extra special was the fact that we could have cookies. It may not seem like much now, but at that time it was the only real sweets most of us had in weeks. Although I tried not to show it, inside I was grinning from ear to ear. Then finally, there was dinner. Dinner meant that the day was finished. There was no more training or exercising and I would be able to go to bed soon. For dinner, pizza. That alone was the perfect satisfaction for me after an extremely long day and it was enough to hold me over until

Growing up I always enjoyed going to Mexican restaurants. I had always believed that is what Mexican food was. Large portions to one person of mainly beans, yellow rice, with something in a tortilla. In my current relationship, with a lovely man from Sinaloa, Mexico, I found that what I thought was, in fact, not true. There’s a whole lot more to the food of Mexico that I had never really thought about. In the Sinaloa region the food isn’t served in a large portion to one person, it's cooked in large portions to feed a larger family. Now the basic breakfast is eggs, homemade beans, cut up hot dogs, with panela cheese topped with ketchup. You then either eat with a fork or more typically torn up tortilla to scoop up the breakfast. Lunch you'll

Before the sun was in the sky, we were in the car, ready to drive 1,000 miles to Georgia from massachusetts. I swear that drive was torture for a 6 year old, but I was excited to leave my Mom’s boyfriend behind. However, that was never the plan.

The process to make delicious healthy tacos was not very complicated. There were very few bumps on the way but in the end, the meal was exquisite. First, I had to convince my parents to take me to a local grocery store (also known as Coborns) to buy some of the ingredients. Some of the ingredients were low-price, but others were a pretty penny. Afterwards, when we got home, I got to start the cooking right away. Other than burning the tomatoes, the process went pretty marvelous. My mother had to help me grill the chicken and measure the amounts of ingredients it was needed to make a meal for three. After the chicken, salsa, and guacamole was ready to serve, my parents and I sat down at the table and served each plates.

Rrroaoam, rrroaoaom, ta, ta, ta, ta, rrroaoaoaoaom, da, da, da, da, da, da, da. I got up from my chair and thought. “Who is that?” I opened the front door and saw a dark gray mustang. My dad was on the porch. I whispered to him and said.

Provisions should be made in Sunset Grill’s facility layout and process flow. First, ancillary staff is required to alleviate some bottlenecks in the process flow. The bottleneck stands with the staggering length of 38 minutes for the food to be prepared. “By measuring and analyzing the timing and duration of cooking and service tasks, restaurant managers can identify and eliminate bottlenecks and excess staffing, thereby improving service while controlling costs” (Sill & Decker, 1999, p. 23). An additional cook on the weekends can make financial sense, as it will increase the food preparation capacity from 192 meals in an 8-hour weekend shift to 240 meals. The actual amount of plates is greater as the cooks multitask orders to increase output.