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Comment Archives: stories: Chow

Re: “Mexico, Muddled

I wonder what went wrong in David James' life that lead him to being abusive to a nice lady for doing her job? Even worse, he thinks it makes him look cool.

To disagree is fine, being a total fucktard to someone who doesn't deserve it at all, is cowardly. How about you pick on someone your own size Davey, like me.

7 likes, 3 dislikes
Posted by BURNIE MAK on 04/28/2014 at 10:05 AM

Re: “Mexico, Muddled

Glad you're using your own name on a local site, David--hope your boss, wife, and/or co-workers get a chance to see it.

1 like, 2 dislikes
Posted by teufelsdroch on 04/27/2014 at 1:02 PM

Re: “Mexico, Muddled

what i meant to say was, shut up Meg.

3 likes, 5 dislikes
Posted by David James on 04/26/2014 at 11:29 PM

Re: “Mexico, Muddled


1 like, 4 dislikes
Posted by rconnelly on 04/26/2014 at 5:22 PM

Re: “Mexico, Muddled

"as a meat lover I wish there were a few more options"'ve got dead cow, chicken, & pig, do you want fried monkey balls or giraffe too ? There are 2 vegan places in town (Lovin' Spoonful & Urban Fresh) and you have audacity to whine there aren't enough meat platters?! You only have 8,965 other restaurants to choose from you selfish asshole.

btw, are you 85 yrs old? "the sneeze shield made it hard to hear", "I was confused by the ordering process" glad to hear you "won't be a part of" this fine establishment's following. I hope all idiots like you do likewise. It will make it easier for sane folks who like choices (still don't understand a person complaining about that) get a table.

13 likes, 10 dislikes
Posted by David James on 04/26/2014 at 3:48 PM

Re: “Mexico, Muddled

Complaining because you had too many toppings? Toppings you selected? Huh.

9 likes, 2 dislikes
Posted by Carmen Ault Valenzuela on 04/26/2014 at 12:24 PM

Re: “Mexico, Muddled

Rita, I have to ask: you got five dishes from a vegan restaurant, and not one was a vegetable? Would you review a steakhouse after ordering five salads?

I'm not a vegetarian, but I always order the veggies here. They're amazing, and they're authentic--local produce, ingredients native to the country, recipes that you'd see in grandma's kitchen but never in a 'Mexican' restaurant--in a way I think your review totally misses.

The watercress is a stupid point, but at the same time it's like going to a super authentic sushi restaurant and complaining that the wasabi tasted different than you were used to. Try the veggies, they're great and the restaurateur is really trying to do something cool here!

17 likes, 2 dislikes
Posted by Brandon_W on 04/26/2014 at 10:23 AM

Re: “Mexico, Muddled

Thanks for the info Brandon.

0 likes, 1 dislike
Posted by rconnelly on 04/26/2014 at 5:42 AM

Re: “Mexico, Muddled

I *love* this restaurant. It is, by a wide margin, the best restaurant on the Southside.

However, I will agree that the process is confusing for a newcomer. At first, you see the Chiptole-like menu and think you're just going to be picking chicken or beef--but then you move up to the bar and you've got all these things to try. Most people's first reaction is to try a little of everything--the fact that the owners are happy to let you mix and match is *not* a fault.

Also, I'd bet that many default to a burrito, when the larga is probably better for many of these (saucy) dishes.

However--Rita--I do need to take exception to watercress being an 'offbeat' ingredient. Mexican watercress is exceptionally authentic for this type of food, just do a google search. Or ask your co-workers, my bet is you'll find one who picked watercress by the riverbank with their nana.

In fact, my reaction to seeing watercress first thing on the condiment bar (and epazote in the beans) was: "Wow! These folks aren't faking it, they really know their stuff!"

There's actually great subtlety in this menu, it's not fashionable vegan but in fact *really old recipes utilizing native plants like squash, cactus, potatoes, and chiles*. And, watercress.

27 likes, 1 dislike
Posted by Brandon_W on 04/25/2014 at 8:36 PM

Re: “Mexico, Muddled

Ms. Connelly, none of your comments and large parts of your article don't make sense. Makes it hard to value your opinion.

14 likes, 2 dislikes
Posted by AtopMtOlympus on 04/25/2014 at 4:16 PM

Re: “Mexico, Muddled

I think people are really reading too much into this.

0 likes, 8 dislikes
Posted by rconnelly on 04/25/2014 at 3:52 PM

Re: “Mexico, Muddled

I agree with the other commenter. You say you got exactly what you ordered, but then are complaining because you chose too many toppings and didn't like the way YOUR chosen combination worked out, implying it is the fault of the restaurant for letting you have too many choices. I think it sounds great and can't wait to go!

21 likes, 0 dislikes
Posted by Kate Shore on 04/25/2014 at 2:38 PM

Re: “Noshing Around


Posted by BURNIE MAK on 04/25/2014 at 11:45 AM

Re: “Mexico, Muddled

no Rachel, I think not. Maybe fewer choices but still I doubt it.
"to build your meal." I thought that was enough explanation. Othewise it would've been to have your meal built...haha.

3 likes, 15 dislikes
Posted by rconnelly on 04/24/2014 at 1:55 PM

Re: “Mexico, Muddled

By saying "The man behind the counter heaped...." without explaining that you chose those toppings does confuse the reader. Also, the passive voice in "The toppings for the chipotle chicken large included...." makes it sound like you didn't have any agency in choosing the toppings.

Since the customer can choose the toppings (including, apparently, the number of toppings?), maybe the issue was that you inadvertently chose poorly? I haven't eaten there, but it sounds like the problem could be mitigated by choosing fewer competing toppings.

26 likes, 0 dislikes
Posted by Rachel W. on 04/24/2014 at 10:05 AM

Re: “Mexico, Muddled

You do. I don't understand you confusion, but the whole experience was confusing.

2 likes, 14 dislikes
Posted by rconnelly on 04/24/2014 at 8:30 AM

Re: “Mexico, Muddled

I'm a bit confused here. According to the menu listed on the web site, the customer chooses the toppings at Step 3.

However, in the article you state: "Using a white flour tortilla for the burro (you can also get whole wheat) the nice man behind the counter heaped lettuce, pinto beans, watercress, tomatoes, guacamole, crema, queso fresco and chiles with lime onto it.

The toppings for the chipotle chicken larga included zucchini slaw, shredded cabbage, black beans, guacamole, crema and a mild salsa. Both plates were piled high."

This sounds as though the employee decided which toppings to add.

Did you choose those toppings or did the employee just add them without finding out what you wanted?

11 likes, 2 dislikes
Posted by Fred on 04/24/2014 at 7:16 AM

Re: “The State of Tucson Beer

no connection. Gentle Ben's and Barrio are related otherwise none of the places you mentioned are connected.

1 like, 0 dislikes
Posted by rconnelly on 04/22/2014 at 4:52 AM

Re: “The State of Tucson Beer

In the mid eighties, I would get huge slices of pizza at Momma's, then walk a short distance to Gentle Ben's. Now 1702, right? Which also has big slices of pizza as Mommas did. Is 1702 owned by the owners of GB's, did they own Momma's too? I would love to understand connection, if any. Any follow up would be appreciated.

Posted by noblesavage on 04/21/2014 at 9:00 PM

Re: “Out of the Fryer

Thanks for the tip rconnelly,

Posted by Sam Smith on 04/17/2014 at 9:11 AM

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