La Mexicana — Restaurant in Sonora

was disappointed that there was no caldo de pollo. Soup can be a nice money maker for a restaurant, if they are known for having really good soup. I will gladly pay $12.99 for a nice bowl of caldo de pollo with all the fixins. I didn't like my baked potato because it wasn't fully cooked, so I couldn't really eat it. Also it was served with margarine which wouldn't even melt on the potato, I really wish restaurants would stop serving margarine and start serving real butter because it tastes much better than margarine. I think the chicken fried steak is homemade because it tasted homemade and it was really good. The place was very clean, decorated very nicely, it has a bar, and plenty of seating. The people that work there are super nice. I will share my Caldo de pollo recipe with y'all. Caldo De Pollo (picture below) 16 qt pot About 16 servings Equipment: 16 qt pot for vegetables 12 qt pot for chicken Rice cooker or pot for cooking rice Knives for dicing/peeling Strainer Measuring cups and measuring spoons Flour tortillas: Warm them and wrap them in individual foil packets Rice: Boil four cups of rice according to package instructions Set it aside and keep it separate Caldo De Pollo Spice Mixture: 1.5 CUPS Knorr Caldo De Pollo powder chicken bouillon So be sure you buy enough to where you will have 1.5 cups (By the way, Sam's has 7 lb containers of Caldo De Pollo bullion) 2 tablespoon chili powder (I like the Sam's brand but use whatever brand you like) One teaspoon red pepper flakes 1/2 teaspoon cayenne pepper Vegetables: 10 lbs peeled potatoes cut in 3-in chunks That is if you're using Idaho potatoes because they break down quickly and become mushy if you dice them too small If you are using waxy potatoes you can make smaller chunks Half pound of carrot chips, dice them into 1/4 in chunks Three stalks of celery 1/4-in slices One six pack of small ears of corn on the cob Each one cut into three sections This will make 18 pieces of corn on the cob 1/2 large sweet yellow onion, sliced into rings and broken up Meats: A large pack of chicken legs, about 12 or 13 in a pack (for those who like dark meat) A 2 lb package of chicken breast tenderloin (for those who like white meat) Suggested garnishes: Chopped avocado Pico de gallo Onions and cilantro Diced jalapenos Lime sections In a 16 quart pot Put the diced and chopped celery, carrot, and corn 5.5 quarts (22 cups water) 3/4 cup of spice mixture Boil for 10 minutes Then add potatoes and onions This is because carrots, corn, and celery are tougher and they take longer to cook This is if you're using Idaho potatoes If you're using waxy potatoes, then you can cook all vegetables at the same time Bring to a boil then switch heat to medium high Pot cover the pot to prevent evaporation In a 12 quart pot put the chicken legs, 3.5 quarts(14 cups of water) 3/4 cup spice mixture Bring to a boil, then switch to medium high, boil until legs are thoroughly cooked Cover the pot to prevent evaporation Then add the white meat, you want to add that last because it won't take as long to cook Cover the pot to prevent evaporation After all the chicken has thoroughly cooked Put a strainer over a large pot or bowl, pour the chicken and broth mixture through the strainer Add the strained broth to the 16 quart pot that has the vegetables in it Set the chicken aside in a bowl and keep it separate and at the proper holding temperature This is so you can serve white meat for people who prefer white meat and dark meat for people who prefer dark meat and you don't get them mixed up To serve Use large serving bowls In each individual bowl Add two cups of broth with celery, carrot and onion Two-three large pieces of potato- or approximately 3/4 cup of potatoes if potatoes are cut into smaller chunks One piece of corn on the cob 1 breast tenderloin diced or shredded if white meat is requested Or 1 chicken leg of dark meat is requested On the side 1/2 cup rice 1/4 of an avocado, diced Lime slices Diced jalapeno onion and cilantro (or...

Wishing we had tried LaLa’s... The restaurant was packed, but empty by the time we received our food. The waitress and other staff were pleasant. I have food allergies, so i asked if the Guiltless Chicken was gluten free. The waitress didn’t know, but said she’d ask the kitchen. I thanked her and told her that eating gluten will make me ill. She came back and said that 90% of the menu is gluten free. The food took a long time to arrive (we placed one order and the waitress came back to us twice to confirm it), my husband drank a large margarita and started on another before our food came. At some point our half eaten chips and salsa disappeared from the table, and we asked about it. A young man brought another round right away. The second margarita arrived, and our food came about 10 minutes later. I confirmed that the Guiltless Chicken was gluten free and she said she’d go back and check because sometimes they put soy sauce in it. Soy sauce is not gf. I sent the food back to the kitchen and didn’t place another order as it was really late by then and I couldn’t wait for more food and didn’t trust it anyways. The waitress offered to have the kitchen make me a quick enchilada, which was nice of her, but I told her no thank you. She said that any of the green sauce is gf, the red was not. A far cry from a 90% gluten free menu. To sum it up, my husband said the food was edible but bland. The bill came with the Guiltless Chicken still on the tab, which they removed when we asked about it (twice). The waitress was very nice(though ill-informed), and we were extremely patient. Wish we had tried LaLa’s. The food photos look a lot fresher and we’d probably had been back to the hotel an...

We were very disappointed with the quality of the food. The menu that we found on a separate website was not really what they offered, even the pricing was more. When I questioned our server she said they don't update their online prices to attract customer?!?!

I ordered beef tacos and what I got was a flour tortilla with chunks of what looked like beef from beef stew without the juiciness . (It was over cooked and dry so much so couldn't even swallow the food) they only came with barely A teaspoon of red onions and that was it !!! I had to ask for cilantro and to my disbelief when I asked for Mexican cheese they said all they use is yellow American cheese!!!

This is definitely not an authentic Mexican restaurant. If you don't carry authentic Mexican cheese or products it's not authentic and just because the person putting it together in the kitchen might be Mexican, it doesn't make it Mexican.

They advertise their food one way and sell a completely different nasty product. I took 2 bites and couldn't finish it and when she came to the table and asked if that would be all We told her no and she took the plates without even asking if we wanted to take it to go (not that we were but it's courtesy to ask).

My co-driver got enchiladas with what appeared to be sliced of yellow American cheese, hard uncooked rice and beans that had no seasoning what so ever! The sauce over the enchiladas I was over powered by what seemed to be vinegar.

Needless to say we will NOT be recommending this place to other truck drivers. Don't waste your hard earned money take your business elsewhere.

*I guess the locals know no better! *We've had better tacos at...