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Wednesday, November 17, 2010 - 7:32pm
EL PASO - Tacos... a dish best served in the Sun City.
"Whenever I go out of town, whenever I get back into town, that's one of the first things I do actually."
"I get a single. If I'm really hungry, I'll get a double."
Chico's Tacos began spicing up El Paso nearly 60 years ago with a simple recipe... hand-roll a fresh corn tortilla filled with a special blend of meat and spices, fry it... then douce it with secret sauce and sprinkle it with cheese.
"El Paso has really embraced it and it's kind of a local institution. We're just keeping it real...that's all we can do."
This El Paso treat that can't be beat may seem simple to make... but eating it can become rather complicated.
"Don't wear your favorite shirt...it can get a little messy."
Over the years... customers have developed a certain "Chico's etiquette" for devouring this delicacy.
"You stick the fork through the end. You hold it with your other hand."
"A lot of them use their fingers. A lot of them use their forks."
And many of them even find a use for the left-over juice.
"After I'm done with the tacos, I eat it with french fries."
"You can't throw your juice away. You got to drink your juice."
Of course... Managing Partner Bernie Mora says there's no wrong way to eat a Chico's taco. Each of his five store locations produce about a thousand dozen of them each day... because that's just how they roll.