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While browsing social media, I was served with a link to a tijuana flats. Those are splotchy, not quite round, and get jiggled when you walk on them. I want my shoes to be beautiful and sturdy.
Tijuana Flats’ entrées include burritos, burrito bowls, chimichangas, dos tacos, flautas, fresh salads, nachos, and quesadillas. Guests have their choice of tortilla with flour and wheat as well as hard and soft corn with tacos. All items except for the flat outrageous items come with their choice of toppings of lettuce, tomatoes, onions, sour cream, and jalapeños as well as fillings including classic shredded and blackened chicken, beef, steak, refried and black beans. There are also the options to make the entrées Powerlite with low-fat cheese and sour cream; smothered with queso, chipotle sauce, or verde sauce; megajuana with double meat and cheese; and a meal with rice, beans, and drink.
apps.apple.com)I used to enjoy going to Tijuana Flats a lot, but I’ve way too many issues with this app to the point I’d rather go somewhere else. I typically order the same thing every time, but between the fact that you have to have a different favorite for Tuesday’s and Thursday’s, even if it’s the exact same item, to the fact that their menu updates seems to break any favorites you have, just make it a bigger hassle then it’s worth. Today I wanted to order my saved Tijuana Burrito and got a message that item was no longer available. Strange, because when I went to the menu, there it was. Then when I set all my options again to add the item, something got messed up and it ordered the default options. Didn’t figure that out until I got home though. Tired of having to reset all my favorites I don’t have this issue with any other restaurant. Deleting this app. (Source:
Following the steamer comes a bank of fryers. Here, the chain makes tortilla chips and crispy taco shells fresh daily, along with on-demand items like flautas and chimichangas. Legacy restaurants could have two or three fryers, but with the recent addition of wings to the menu, all new locations will have three fryers, says Steven Culbert, senior vice president of operations.
While the company’s menu expanded over the years, its kitchen operations didn’t keep pace. The chain’s straight production line forced staffers to move back and forth, crossing paths on a regular basis. Operational challenges only intensified in recent months and years as more business went to off-premises orders. (Source: fesmag.com)