Fueled by an insatiable fan base built selling tamales at bazaars and markets, the Tamale Factory has evolved into a takeout shop that’s “unlike anything else in the area,” according to The Oregonian.
Each handmade tamale begins with corn flour dough that is filled with beef and pork as well as vegetarian-friendly ingredients such as jalapenos and cheese, which are cooked in vegetable oil instead of lard. After adding mild red or green chile sauce, each tamale is wrapped in a corn husk before slow-cooking it in a steaming pot. For customers who can resist digging in on the spot, Tamale Factory's instructions explain how to reheat your tamales in a microwave, steaming basket, or witch’s cauldron.
Corona Mexican Restaurant treats visitors to a delectable spread of south-of-the-border cuisine, with plates of sizzling steak fajitas, tacos filled with tender chicken and zesty salsa, and seafood dishes made with fresh fish, crab, and shrimp. Diners sink their teeth into vegetarian burritos filled with mushrooms and grilled veggies, or meaty meals of pork carnitas or tacos al pastor. A litany of tasty beverages pairs perfectly with Mexican lunches and dinners, with frosty domestic and international beers on draft, and glasses brimming with tropical margaritas.
We are a family owned business est 1988 We serve the best in traditional family recipes Peruvian food and Mexican food. Full bar that serves Pisco sour, Margaritas, Mojitos and lots more. We also serve Peruvian beer (cusquena, crystal) and lots of Mexican beers and Domestic too.
Visitors at Tortilleria Y Tienda De Leon can order tacos on housemade tortillas to eat in the store, or they can browse aisles of groceries to make authentic Mexican meals at home. Its display cases brim with “colorful Mexican sweet buns” available for carryout, according to OregonLive. In the grocery section, butchers cut fresh slabs of meat at the meat counter, and an assortment of fresh produce eliminates the need to make salad with leaves from a neighbor’s oak tree.
Wake up to breakfast and weekend-brunch house specialties, including a homemade granola served with fruit and yogurt, milk, or soymilk ($6.50), or a fluffy rack of silver-dollar buttermilk pancakes ($4.50). The pesto scramble ($9) fries up a garden full of growables (zucchini, tomato, roasted red pepper, and onion) with parmesan for a decadently delicious vegetarian dish. Moderately priced, traditional tastes dominate the afternoon and evening menu like a black bear in a hot-dog-eating contest. Snag the Burger Di Carlo ($7, or $8 for a black-bean burger), the B.L.A.T (a B.L.T. plus avocado, $8.50), or the spinach salad ($9), among other options. Pair eats with liquid accompaniment in the form of beer, wine, cocktails, or a variety of non-alcoholic sips.
The chefs at Emily's Teriyaki & Pho seduce taste buds with a Japanese and Vietnamese-inspired menu prepared fresh daily with homemade sauces. Like most houses, teriyaki dishes can be built up from a base of noodles or rice and topped with meat, tofu, veggies, and sauces ($6.99+). Give noodle soups ($6.49+) a flavorful center with beef such as round-eye steak and well-done beef brisket, or sink teeth into specials such as korean barbecue rib ($7.99). Wash down comestibles with a Vietnamese–style iced coffee ($3–$3.79), an 8-ounce chocolate milk ($1.99), or a libation from the full bar.