The menu at Don Serapio’s Mexican Restaurant pays tribute to Mexico as much as it does to the owner's family. Janie Meadow's father Serapio Sanchez helped her brother Larry open his first restaurant back in the 50s. It was at this restaurant that Janie met Jim Meadows, her husband and the man she would eventually join forces with to open Don Serapio’s Mexican Restaurant. Today, the pair draws on family recipes to marinate steak and pork, smother enchiladas in cheese, and fry jumbo shrimp.
Timber Lodge’s homey atmosphere complements hearty helpings of American fare that emanate from the chefs' kitchen. For dinner, they grill seafood, chicken, and steaks ranging from the 8-ounce filet mignon to the 18-ounce rib eye, and they infuse an Italian flair into the dining experience with pastas and 14-inch pizzas, rather than flocking every tablecloth in oregano. The staff forges lighter fare for lunch, including house salads and the Timber burger, which can be customized with cheese, bacon, and house chili.
It all starts with the chile at Green Chile Kitchen Route 66. This little pepper is the hallmark of the New Mexican food served in this rustic, wood-trimmed eatery. Both the red and green varieties add a kick to almost every dish, from the nachos loaded with housemade chips to the hot and mild sauces that smother enchiladas. Pork, chicken, or veggie green chile stew is topped with sour cream and served with a tortilla. Finally, the pepper makes an appearance in 1/4 and 1/2 rotisserie chickens, as well as fresh, from-scratch pies in varieties such green chile apple pie and mexican chocolate pecan.
Alfredo's Mexican Cafe opened in Weatherford, Oklahoma, in 1998, in a tiny 1,500-square-foot building that could squeeze in 45 people at the most, but only if they were "back to back and shoulder to shoulder," jokes cofounder Bruce Hill. He never thought Alfredo's would get any bigger, and he was OK with that. But fate seemed to have other plans.
Customers kept coming back to Alfredo's for its large portions of Tex-Mex cuisine prepared fresh every day, and soon Hill was able to open other locations. Hill is grateful for his success and believes he should share it with others, so he donates a portion of Alfredo's profits to Manos de Amor, a children?s orphanage in Mexico, as well as a water ministry in Burkina Faso.
The chefs at the locally owned and operated All American Pizza bake up classic and specialty pies adorned with toppings to please many tastes. Meaty morsels include pepperoni, sausage, bacon, and beef, and pieces of colorful produce include green peppers, black olives, tomatoes, and pineapple. The alfredo-chicken specialty pizza transports sliceholders to Italy, and the hawaiian pizza ferries the salty-tangy combo of canadian bacon and pineapple to taste buds. Calzones keep their cheesy fillings and love of rom-coms hidden inside a golden-brown crust, which dunks gracefully into a side of marinara sauce.
The Orange Leaf Frozen Yogurt enterprise boasts nearly 200 locations, cooling tongues everywhere from Mississippi to Australia. At each colorful shop, customers have total control over their cups, first selecting a combination of yogurt flavors from dozens of low-calorie options and then swinging by the toppings bar to pile on pieces of fruit, sprinkles of granola, crumbles of brownie, or an entire family of gummy bears. Yogurt flavors range from pineapple, chocolate, and no-sugar-added vanilla, to more complex blends, such as strawberry cheesecake and Oreo cookie cake.