⌛ No Mas Coco Amigos

...and I thougt "La Cucaracha" is an important ingredient and famous in mexican food... well what do I know, I am german...

 

YouTube - ?La Cucaracha" hehe nice one Rhoody :D

 

A classic! One of the 1st (good?) songs I learned to play on a trumpet!


As a side note, did you know that chocolate has X% cucarachas? It seems that all exporters have a very difficult time of screening them out and X% makes its way into the final product!

 

It never ceases to amaze me how all the customers at Coco Amigos sit in the front, mostly outside and all of the staff huddle somewhere in the very rear restaurant, doing their best to ignore customers. It's been like that for years, even as staff has changed. I guess it's their "culture" as a restaurant. Set a tub of ice cold beer in the front and allow self-service and those pesky customers won't get in way of all the important texting/chizmiz that the staff needs to attend too.

And I guess Coco Amigos is supposed to be a Mexican-themed restaurant, but I would bet that none of the cook staff has ever eaten any, even remotely authentic Mexican food in their lives.

 

DG, I can't say you are wrong with your observation.
I talked 2 weeks ago in Coco Grove with the owner of Coco Amigo.
I forgot to mention this often heared comment.
Although this is not exclusive for C.A. (several other bars/restaurants have been attacked looooong ago by that same virus of negligence) it is indeed a big burden.
Being a regular customer there I don't have to wait too long .
But IF they don't come soon enough (and that goes for me at ANY bar/reataurant) I leave (as one forum member also did) AFTER having told them to come back when they have learned to treat a customer like a CUSTOMER.

 

An Australian, opening a Mexican food restaurant, deep in the heart of the Philippines....?
I don't see how that that could go wrong.

 

mexican food

Just don't get me going on so-called "Mexican" food here in the Philippines. Just waiting to move into my house, where I have a real kitchen, to make real cheese enchiladas. I have my tortilla press, my corn masa harena, my chopped green chili peppers, etc...I am ready to go!! My hurdle is going to be finding the perfect blend of cheeses here to make them taste "right". I used to use Colby Jack or the Mexican blend from Wal Mart. Can't wait!!!

 

The closest I've found to "real cheese" for tacos is Chedarella. Which is available in the cheese/dairy section of Lee Plaza

 

Chederella

Yup!! I have used it, it is a bit difficult to shred (even when slightly frozen), but this is definitely one I am going to try to use.