I was born and raised in Texas, where Mexican food is both standard fare and a religious experience. A good Mexican restaurant makes Margaritas fresh and from scratch; Los Amigos used what must surely be the cheapest bottled mixer on the market. I switched to beer, only to receive a Negro Modelo that was only marginally cooler than room temperature. The enchiladas were made with thin, store-bought tortillas. The meat in the beef enchilada was just ground beef with a little (very little) spice. The chicken enchilada was filled with nice chunck of white meat chicken, but that, too, was under-seasoned. The cheese enchilada was a tortilla wrapped around a chunk of unmelted cheese, and I couldn't even tell what kind of cheese it was. There was also a bean enchilada -- something I'd never seen in my 57 years of life. Who ever heard of a bean enchilada? The price was greater than the quality of the food merited. I will never go back, ever.
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