Dine-In Tex-Mex for Two or Tex-Mex for Takeout at Ray's & May's (35% Off)

Up to 35% Off
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Customer Reviews

10 Ratings

100% Verified Reviews
All reviews are from people who have redeemed deals with this merchant.

R

Rumina ·
Reviewed September 26, 2015
Good food

DB

Delwin B. · 41 reviews TOP REVIEWER HELPFUL REVIEWER
Reviewed August 2, 2015
Excellent food. Ray and May do their best to deliver a quality product. All food is made fresh for each order.

CM

Craig M. · 45 reviews TOP REVIEWER
Reviewed June 19, 2015
Good and fresh Mexican food

What You'll Get


Choose Between Two Options

Sour Cream: Mitteleuropa to Tex-Mex

Sour cream adds a creamy tang to any dish. Learn what goes into producing this classic condiment with Groupon’s exploration.

Sour cream seems about as familiar to American palates as milk or mayonnaise, but it wasn’t particularly popular in the US until the mid-20th century. And, although it’s dolloped onto tacos, burritos, and enchiladas, it’s not a Mexican tradition, either. Instead, sour cream was originally a favorite ingredient in Eastern European cuisine, and that, oddly enough, may form the historical link to its use in Tex-Mex cooking; Joe Valdez Caballero, who popularized the use of sour cream on enchiladas, worked his magic at the El Chico Restaurant chain in Dallas, Texas, a city with strong German heritage.

Sour cream starts its life as light cream, the layer of butterfat that rises to the top of not-yet-homogenized cow’s milk. Originally, dairy farmers would let the fresh cream sour on its own, allowing naturally occurring acids and bacteria to furnish the signature thickness and piquancy we’ve come to enjoy. Since demand has grown, however, dairies have developed a more mechanized process that’s faster to produce and safer for consumers. Once the light cream forms on top of the milk (which takes at least 12 hours), dairies pour the liquid into a centrifuge, a rapidly rotating container that separates the cream from the milk in the same way a tilt-o-whirl separates adults from their dignity. Then they pasteurize the freshly separated cream by heating it to about 280 degrees Fahrenheit for two seconds, killing detrimental bacteria without heavily affecting taste or texture.

Once the intense heat has wiped out any bad microbes, modern dairies artificially induce the souring process by infusing the fresh batch with good bacteria from lactic acid, which meddle with the cream’s molecular structure until it possesses a whole new texture and flavor. As this transformation takes place, dairies chill the condiment for 12 to 48 hours, depending on their preferred level of sourness. Before adding final thickening agents such as gelatin, they’ll once again pasteurize the cream to stop the souring process and lock in the distinctive tanginess that enhances baked potatoes, tacos, stroganoffs, and pranks where you ask your older sister if she wants some hand lotion alike.

The Fine Print


Promotional value expires 120 days after purchase. Amount paid never expires. Not valid for any steak items. Limit 1 per person. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. May not be combines with any other specials or offers. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Ray's & May's


By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.