Restaurante el bajio

Wrapped with bacon, then deep-fried.

Tradicional champurrado con su toque de piloncillo y canela. Una de las favoritas. Rellenas de pulpa de jaiba con cebolla, jitomate y cilantro. Huevo revuelto con jitomate, cebolla y chile serrano. Machaca con huevo a la mexicana. Caldo sin carne, a base de chile guajillo con verduras cocidas. Caldo a base de chile chipotle y jitomate.

Restaurante el bajio

The restaurant was so successful that she was able to send her five children to private university. Carmen has become a notable chef in her own right, giving classes and demonstrations in Mexico and abroad as well as writing about 20 books. The signature dish is carnitas. Many of the cooks who prepare this dish are sons of those who worked at the first restaurant opened in Most of the other cooks and kitchen help have their specialties as well. However, the main struggle for the business is to find and train suitable cooks and other help. Carmen took over the restaurant, with Alfonso selling his share to her. She also hired waiters with an initial staff of about fifteen. The restaurant grew and its success allowed her to send her children to the best private universities in Mexico. The Santa Fe location was opened in , Acoxpa in and Insurgentes in The restaurant business celebrated its fortieth anniversary in However, she states that one of her husband's friends from France, who stated that he wanted nothing more than to be invited to the house to taste the "sopa de fideo" noodle soup that Carmen made.

Archived from the original on May 30,

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Address: Blairs Ferry Rd. NE, Cedar Rapids. Hours: Kitchen open 11 a. Monday to Thursday; 11 a. Friday and Saturday; 11 a. Drinks served until 1 or 2 a. Website: facebook. Details: Available for dine-in and carryout. After a tepid public reaction to his first location at Gateway Place SW A, Cedar Rapids, which opened in the former spot of another closed Mexican restaurant, El Bajio has managed to earn its place in the local scene. Rest assured the authenticity of the recipes remains intact.

Restaurante el bajio

The restaurant was so successful that she was able to send her five children to private university. Carmen has become a notable chef in her own right, giving classes and demonstrations in Mexico and abroad as well as writing about 20 books. The signature dish is carnitas. Many of the cooks who prepare this dish are sons of those who worked at the first restaurant opened in Most of the other cooks and kitchen help have their specialties as well. However, the main struggle for the business is to find and train suitable cooks and other help. Carmen took over the restaurant, with Alfonso selling his share to her. She also hired waiters with an initial staff of about fifteen. The restaurant grew and its success allowed her to send her children to the best private universities in Mexico. The Santa Fe location was opened in , Acoxpa in and Insurgentes in

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Agua Mineral Ciel. Served with rice, beans and pickled onions. Vegetable burrito filled with grilled onions, bell peppers, mushrooms, and tomatoes. Carnes Pechuga A La Parrilla. French Fries. Served with guacamole salad and sour cream. Deep fried flour tortilla filled with imitation crabmeat, bell pepper, onions, and tomatoes. Pan seared shrimp with lettuce, avocado, and pico de gallo. Carmen has become a notable chef in her own right, giving classes and demonstrations in Mexico and abroad as well as writing about 20 books. In other projects. Jugo Natural Chico. Jarra Chica Agua De Fruta. Two deep-fried corn tortillas filled with chicken topped with cheese sauce. Served with guacamole salad.

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Ensalada De Nopalitos Y Panela. Grilled ribeye. Served with beans, guacamole salad, and sour cream. Chorizo cooked with jalapenos, onions, and spinach. Served with rice, guacamole salad, pico de gallo, and 3 flour tortillas. Side of Beans. Manitas Cerdo. Served with rice, beans, and 2 flour tortillas. Served with poblano rice, lettuce, pico de gallo, avocado, and lime. Grilled ribeye topped with shrimp. Served with rice, lettuce, tomatoes, and sour cream. Make your own combination. Tamal Ranchero. Filled with zucchini, broccoli, cauliflower, spinach, tomatoes, mushroom, lettuce, pico de gallo, green sauce, beans and poblano rice.