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Dos Papas Tequila & Taqueria


The Pluses and Minuses of Dos Papas Tequila & Taqueria

Dos Papas Tequila & Taqueria + indicators: 

Dos Papas Tequila & Taqueria - indicators: 

Be the first to offer your GLOB comments, lunch photographs and opinions about Dos Papas Tequila & Taqueria.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!


Felipes Mexican Taqueria

Tacqueria never disappoints

By Mike Sanford, GLOB Editor

 FELIPEsfI'm not sure why I seem to have a Mid-Town culinary block. It could be bad parking and access issues.

When someone suggests a lunch in one of the 18 Mid-Town restaurants I quickly jump at the opportunity.

As things seem to happen I had made arrangements to meet a girl, good friend and Gainesville's Lunch Out Blog Image Editor Erica Corbett for lunch at Felipe's Tacqueria. Being a Mexican food lover Erica was thinking tacos, guacamole, and all things spicy.

This was Erica's First Felipe's Tacqueria experience and she was bringing along her son Lyle to this hip taco stand on University Avenue two block East the University Ave., 13th St. intersection.



It has been a while since I have visited Felipe's so I was more than a little excited about experiencing the Felipe's sauce bar, and the really yummy fresh roasted veggies. Kudos on the Felipe's Tacqueria process of satisfying lunchouters with three different ways to order your lunch:

zzGLOBbullet You can walk through the food line and experience all the fresh lunch entrees before you make your lunch plan.

zzGLOBbullet Lunch can be ordered on your phone, from your table, if you are part of the high tech lunch party.

zzGLOBbullet Finally you can have a seat and order from a Felipe's Tacqueria menu and a server. What a clever idea.



Wouldn't you know it Erica's son Lyle was home sick today and was too puny to get out of the house. Being the all-right guy I am I offered to deliver lunch to Erica, and Lyle.



But first I wanted to experience my Tex-Mexican lunch to the fullest. After checking out the Felipe's food line I moved my self to the Felipe's bar and had new friend, and bar tender Danny Brackett take my lunch order.

Felipe's has all the usual Tex-Mex entrees including quesadillas, tostadas, and a yummy sounding Nacho with warm tortilla chips and extra melted cheese. Recommended with refried pinto beans, pico de gallo, Mexican crema, corn and pickled jalapeños, ($8.50).



The Baja style soft shell tacos caught my eye with soft corn tortillas and choice of shrimp or fish. Recommended with pickled cabbage, pico de gallo & baja sauce. You can two tacos for $5.50, three tacos for $7.25. I am an add-on foodie and the GLOB Master went c-r-a-z-y.  I added a side of maybe the best grilled veggies in town that included poblano peppers, onions, and tomatoes

You can add a drink and chips to any entrée for an additional $3.00. There is a complete Felipe's Tacqueria menu at the restaurant link at the bottom of this page.




Felipes102018SpecialsI was thrilled at the choices, toppings, included in my tacos. The idea of finishing of my tacos with my selection of sauce(s) was getting me more than a little excited.

The amazing sauce bar allowed me to not only try an excellent green sauce, but also a peppy red habanero sauce that made me sit a little taller in my chair.

The really crunchy Tortilla chips and queso sauce were yummy, delicious, and all mine, ($2.00).

The grilled veggies added to my fish and shrimp tacos along with a modicum of queso, and generous dollops of red and green sauce put me into a South of the border state-of-mind. And this is coming from a dude that has never been South of the border . . .



Danny was assisting me at the Felipe's Bar was very helpful and customer friendly as we created a to-go lunch order for mom Erica, and Son Lyle  Lyle was up for beans and rice and a few plain tortillas. Mom wanted to try the two taco lunch I enjoyed.

"Lyle liked the rice, and thought the refired beans were good," Ms. Corbett said.  "I prefer hrd shell tacos, but the raco fillings were very good," Erica added.

I haven ever been disappointed in Felipe's Tacqueria. I could see the GLOB Master including Felipe's into the regular lunch rotation very easily. You know, one day walk through the lunch line. Another time sit at the bar and order from Danny. Finally, just for fun, sit at a table and use my phone to order my lunch.




Perfectly charred veggie tacos

By Mike Sanford, GLOB Editor

I was thinking of grilled vegetables on a morning walk when the idea of Felipe's Mexican Taqueria grilled vegetable tacos crossed my mind.  Instantaneously my feet turned East and involuntarily my subconscious directed me toward one of the best Tex-Mex have-it-your-way lunch stops in Gainesville in the GLOB Master's opinion. I'm not a big fast-food-line lunch guy but I did want to see what kind of grilled veggies were available for today's Meatless Lunch.

An amazing pan of broiled onions, tomatoes, peppers, and squash looked like perfect ingredients for Felipe's Two Baja Style Tacos that included soft corn tortillas, a choice of shrimp or fish, pickled cabbage, pico de gallo, cilantro, and baja sauce.

Fortunately, the very attentive server at the bar was more than happy to substitute grilled veggies for meat at my request. I had a sense of holiday gifts as I headed to the Felipe's sauce bar to select my favorite tomatillo salsa, jalapenos, and spicy red sauce.


FeliopesSAUCEbarThis is a perfect lunch for any darn day of the week GLOBers. I could taste all of the individual flavors of the veggies and their almost burnt crisp flavor. I felt eight years old playing with my food adding a little bit of salsa here to one taco, more red sauce there on the other.

I love how on a good day of weather Felipe staffers open the giant windows facing University Avenue so you can gaze onto the hectic life of Midtown Gainesville as you casually enjoy your lunch. It was a

 Frederico Felini like moment amidst the sounds of a purring, busy, University Avenue I looked up from my perfect Meatless Monday Tex-Mex lunch and looked across the street to the new McaDonald's lunch stop, beckoning the GLOB Master with 'two all beef patties' . . .







Grilled veggies, chorizo, fresh cilantro... Carumba!

By Mike Sanford, GLOB Editor

FELIPEsfMy name is Mike Sanford and I am a Mexican and Latin American food lover.

I find the flavors bright, sharp, tangy, and the texture of the cheeses combined with the crunch of the veggies and corn tortillas is always a remarkable lunch treat. Alright. I also enjoy that spicy heat of the peppers from Mexico and other Central America countries.

When I saw the new restaurant moving into the old End Zone building on the corner of W. University Ave. and SW 12th St. was a Mexican lunch stop, I immediately went into my Sombrero-driven, happy Mexican dance to the sounds of Flaco Jimenez and Ry Cooder. FYI, Flaco Jimenez is recognized as one of the word's greatest Mexican Flamingo guitarists and a rock & roll band favorite, in case you didn't know.

The lunch adventure of Felipe's Taqueria and Mexican Grill was born lunch in what I call one of America's last creative cornerstones -- New Orleans, Louisiana. This taco shop started in Mew Oleans with sevral locarions and has branched into Florida with restaurants nere in Gainesville, and a Tacqueria in Naples, Florida,

Felipe's has a few different approaches to lunch and eating out that make it more than what is now the usual standing-in-the-lunch-line waiting for your turn to order process.



This midtown Taqueria has a very nice patio area with a high wooden wall to diminish some of the University traffic noise. There is also a small bar and several televisions to enjoy during patio lunches.

The giant picture windows that front University Ave open wide like garage doors for the beautiful weather days, which are creeping our way as fall approaches.

This bright, airy, lunch stop has three different ways to order lunch:

zzGLOBbullet You can walk the Felipe's lunch line and select your choice of veggies, meats, and add-ons such as guacamole, pico de gallo, fresh corn, cilantro, and onions.

zzGLOBbullet If you are unable to separate yourself from your cell phone, you can grab a table and order your lunch from your phone and have it delivered to your table.

zzGLOBbullet Lastly, in a very much appreciated last resort, you can have a Felipe's server take your order at your table.

FelipesLOGONow, can I talk about lunch?

The easy to read menu is divided into the categories of Entrees, Meats & Vegetables, Add-Ons, Apps & Sides, and Desserts.

The eight entrees seem typically Mexican with Baja Tacos and Plato or Bowl. Felipe's will make any entrée a Felipe's Combo with a drink and small chips for an additional $2.80.

Grilled veggies and chorizo are the highlights of the Meats & Vegetable category, which also includes and char grilled steak and the unique choice of caramelized pork with pineapple, cinnamon, and guajillo marinade.

Apps & Sides include taquitos and tamales.  "We want to be sure our staff is ready to prepare your tamales, veggie, or otherwise, exactly the way you prefer," Harry said.

Any entree can become a meatless lunch option by substituting marinated grilled vegetables for the entree's meat ingredient.  For a complete menu see the restaurant web link below this review.


Unique to Felipe's is their fabulous sauce bar. Located in the center of the restaurant, this is the spot where you make your lunch especially tasty with your choice of spicy salsas or add some crunch with diced carrots, radish, or marinated onions.

There is also a full bar at Felipe's with happy hour pricing.

Let's call this a working lunch since Jane Medley, Lynn Dirk, and the GLOB Master were discussing online publishing. Self publishing link

Jane is also a big fan of Mexican cuisine and was excited to see how Felipe's compared with her favorite, usual Mexican lunch stop that will remain nameless. Jane chose the TWO TACO entrée with soft corn tortillas, cilantro, onion, and guacamole sauce. Jane added salsa and spicy red taco sauce from the Sauce Bar for the $4.50 entree. Jane liked the tacos, especially the corn tortillas and guacamole sauce.



Captain Dirk has always been a big food in the bowl fan. "I like to mix the ingredients together to capture all the tastes and textures toegether," she said, eager to survey the ingedients on the lunch line.

Lynn's lunch bowl conained rice, beans, pico de gallo, Mexican crema, and salsa roja and was served with warmed corn tortillas wrapped in foil. She also added radishes, marinated onions, and several sauces from the Sauce Bar.



I have always been a sucker for presentation and the Felipe's Plato sounded really good. Emily, our server explained the plato is served with each ingredient scooped onto the plate, circling the perimeter of the plato.

This was my second trip to Felipe's and I am already a big fan of the ground chorizo sausage and its spicy flavor. I included fresh corn, onions, pinto beans, Spanish rice, pickled jalapenos, and chopped fresh cilantro to my plato for $5.90. I got carried away with the amazing tomatillo green sauce, which is my favorite sauce concoction. I also added fresh salsa and marinated onions from the Sauce Bar.



Now about the Felipe's GRILLED VEGETABLES. Some of the veggies are marinated, along with fresh cooked pieces of onions, tomatoes, peppers, broccoli, spinach and squash cooked to perfection. I was happily surprised with this ingredient medley on my plate creating a very delicious lunch.



The three of us concluded our lunch by sharing a tantalizing, large, square of chocolate brownie accentuated with a sprig of fresh mint.

The Felipe's food and service staff is fresh and eager to please the hungry customer. Don't forget to stop at the Sauce Bar to begin your time lunch fiesta. Also, you are missing out if you don't add the grilled veggies to your plato, in your bowl, on your taco, or wrapped in your burrito.

The Pluses and Minuses of the Felipes:

Felipes (+) indicators: The ground chorizo is spicy, very good. Corn tortillas, tomatillo sauce and grilled veggies are winners.

Felipes(-) indicators: Bartools could be higher to eat comfortably at the bar

Be the first to offer your GLOB comments, lunch photographs and opinions about Felipes.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!



Costa Vida: CLOSED, August 2018

Lunch touts fresh Costal Mexico flavors

By Mike Sanford, GLOB Editor

COSTAVIDAsfIt's the GLOB Master's opinion that you can never have too many Mexican restaurants, cafes, or taco stands. So I was a very happy boy to find out there is another salsa, green peppers, tomatillas, crunchy corn tortilla shop on Archer Rd.

So that makes five Mexican restaurants in what I call the Archer Rd. triangle. Knowing there are 21 Mexican Cafés in the Urban GLOB puts a smile on my face.

To paraphrase an old saying, "The worst Mexican lunch I have ever had was still pretty good." And I will be happy saying, "CARUMBA gringo," with a smile to meet you any time you like even if it were at the local Taco Bell.

The Costa Vida Fresh Mexican Grill was created by a Utah couple after they spent a vacation at Cabo San Lucas. JD and Sarah Gardner opened their first Costa Vida in Layton, Utah.

Applying the trendy fast casual approach to lunch, Costa Vida provides a friendly, fast, and fun survey of all the spicy-tasting Mexican ingredient options before they become your noon-time meal.

CostaVidaLOGOOn its website, Costa Vida explains:

"food is made fresh in each restaurant's kitchen. Each tortilla is hand crafted daily and served hot, ensuring that no customer will ever have to eat a factory-made tortilla pulled from a bag. The sweet pork and shredded beef are perfectly seasoned and slow-cooked for several hours."

Hmmm, interesting they didn't say whether the tortillas were corn or flour. I will check on that.

I hope you know the fast casual lunch line drill by now and Costa Vida has all the Mexican staples available: burritos, tacos, nachos, quesadillas, enchiladas, and salads. Appetizers, desserts, and Horchata soft drinks are available.



The dining area is clean and spacious with tables, booths, and a lunch counter. An 'in-house' feature attraction is a very cool, Disney World-like, framed, moving water display that will easily take a lunch outer into another virtual world.

Costa Vida has six specialty entrees: Fajita Burritos, Enchiladas & Nachos, Mango Chicken Salad, Sweet Shrimp Salad, Sweet Shrimp Tacos & Mahi Mahi Tacos (at select locations). You will also a find different daily special available at different Costa Vida locations, speaking of which, Costa Vida has secured another space in the new building going up on University Avenue and 13th St.



Having a new attitude about eating, I must admit checking out the Costa Vida Healthy Living page of the Costa Vida website was one of my first tasks and I was pleased to find more nutritional information than I could throw a Horchata soda bottle at.

CVchartAn info-table lists all Costa Vida products and with ingredients of concern to people with allergies who are concerned about sugar or preservatives. There is a also an overview of ingredients and related issues where they describe how Costa Vida deals with such ingredients ... and by the way, there I discovered that information about their tortillas: "Tortillas (Flour, Corn & Whole Wheat) – At Costa Vida we have worked to create the best tortilla simply without the use of lard. Our signature tortillas use only the best quality wheat and corn masa. Our tortillas are 100% vegetarian and made to have the perfect flavor, color and texture."

I was thinking Mexican salad for lunch and with a real 'have-it-my-way' approach I selected black beans, lettuce, pico de gallo, guacamole, tortilla strips, cotija cheese, salsa, and cilantro lime vinaigrette, and I had an additional dollop of guacamole put on top of the salad.

It's funny how some things just work. The salad was served in the familiar aluminum tin bringing back memories of most excellent El Indio lunches. I like the idea of my lunch compacted into a ready-to-heat multi-use container.



My salad was beautiful, with melted cheese complementing the fresh greens and spicy red tomatoes. The salad was also excellent. I was feeling like I was eating a lunch that couldn't be any fresher. The Mexican spices had a calming effect of the GLOB Master as I enjoyed the salsa, guac, and Mexican spice flavors melding in a melodic Latin trio flavor serenade.

I'm OK with the idea of Chuy's, Taco Bell, and Chipotle all within walking distance of each other. In fact meet the GLOB Master here in the Archer Rd. Triangle tomorrow and we can have a progressive Mexican lunch party . . .

The Pluses and Minuses of the Costa Vida:

Costa Vida (+) indicators: Fresh, tasty, true Tex-Mex bliss. There is a second Costa Vida planned for The Standard, the high rise multi-purpose, apartment, and condominium building on the corner of 13th St. and University Avenue. 

Costa vida (-) indicators: Well, it is on Archer road. 

Be the first to offer your GLOB comments, lunch photographs and opinions about Costa Vida.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!


Burrito Famous

Burrito bowl GM's new lunch approach

By Mike Sanford, GLOB Editor

BFstoreFrontWalking in the Westgate shopping area I realized it was a perfect opportunity for a Burrito Famous lunch.

Like me, most likely for many GLOBers, Burrito Famous isn't normally on my lunchtime radar screen. Nestled just off the corner of University Avenue, and 34th St. with an extremely long concrete median directly in front of the burrito stand makes what should be an easy in-and-out lunch stop opportunity difficult.

A Giant burrito in a bowl lunch sounded like a good idea. With a have-it-your-way thought process conjuring up a variety of taste explosions in my head for a spicy Mexican flavored mid-day meal.

BFkimThis lunch time adventure became more interesting when Kim, behind the BF lunch counter, said she was a vegetarian and the Burrito Famous Veggie with Artie's Tempeh, plaintains, or avocado ($6,75) was her favorite as a Burrito Famous Bowl salad.

And my fast casual a lunch line odyssey began.

"Would you like beans, or rice as your base," Kim asked reaching for the extra-large spoon.

"No rice, black beans please, " I reply thinking a double order of beans was a lot of beans.

"I put a bed of spinach on the bottom of my bowl," Kim offered. "We have avocado slices and an avocado spread, I select the sliced avocado as my protein," Kim says with an engaging smile.

Voila! What good ideas I think to myself as we move on down the ingredient line ready to fill my lunch bowl with veggie goodness when I spy the assortment of salsas and toppings.

"How about the mild, and the spicy salsa please," I ask eyeing the delicious looking yellow corn salsa for flavor and a dramatic yellow color, and red tomatoes to my lunch time image. Likewise the chopped, fresh jalapeno peppers added a much appreciated smack of heat to my lunch. Grated cheese, onions, and mango habanero chili lime sauce topped off my mountain of meatless delight in a spectacular fashion.



The long, up and down format of the Burrito Famous building left room at the end of the line for several tables inside the burrito stand. There are multiple tables, seating opportunities available around the outside of the burrito stand.

UTBANglobMAPMy BF custom salad was spectacular with the spicy salsas awakening each and every one of my taste buds. The textures of the crunchy corn and creamy avocado melded nicely with the heat from for the fresh jalapenos. I could enjoy this being a regular lunch stop, if it was located somewhere else on the Urban GLOB lunch map. (FYI there is a second Burrito Famous in Butler Plaza, Archer Rd. Triangle. . .)

I was feeling smart about my Burrito lunch salad thinking of all the automobiles lined up on University Avenue just outside my lunch table waiting their turn to navigate one of the busiest intersections in Hoggetowne.

I smiled voicing a phrase from James Taylor's ode to bad traffic, Damn This Traffic Jam!

Well I left my job about 5 o'clock, it took fifteen minutes go three blocks,
Just in time to stand in line with the freeway looking like a parking lot.
Damn this traffic jam, how I hate to be late, it hurts my motor to go so slow.
- Damn This Traffic Jam
-- James Taylor




'Burrito stand' challenges burrito big shots

By Melissa Kahan, GLOB Correspondent

BFstoreFrontI don't know about anyone else, but when I crave a burrito, one with exceptional variety and quality of ingredients, my go-to burrito spot is Chipotle Mexican Grill. While not a local food stop, I have always loved the size, flavors and assembly of the large burritos served there; as I typically describe them, they are comparable to "the size of a baby." However, Burrito Famous, close to the corner of 34th St. and University Avenue, is now giving my tried-and-true burrito haven a run for its money.

My friend, Alyssa, has been asking me to go to Burrito Famous for a few weeks. After hearing about the quick and easy Mexican food spot when it opened, which boasts everything from burritos and salads to tacos and nachos, it has been on my to-go list. A few grueling days of studying pushed me over the top, and I took Alyssa up on the study break offer of a satiating burrito. Not to mention that Alyssa and I have frequented Chipotle to a borderline embarrassing degree, so if there was anyone I should venture to a new burrito place with, I could think of no one better.

burritofamSIGNI approached the small food joint as skeptical as any new customer might be, as I felt like I was cheating on Chipotle in a way. My friend's first reaction to Burrito Famous was an observation: "Wait, this is it? It's a tiny hole in the wall!" Nonetheless, we entered to four employees happily ready to create our meal of choice.

True to form, both Alyssa and I desired a burrito. It is hands-down one of the best features at these small Mexican conveyer line-type restaurants, in my opinion. I was, however, surprised to find that there were multiple options aside from a burrito that I would not find at Chipotle, such as nachos, tempeh, and plantains. It was the available burrito fillings that sent me into indecisive food adventurer mode, as I wanted to try everything and get the most fulfilling experience for my first time there while not overdoing it in response to my overzealous food excitement.

burritofamTOPPERgifAs I often do at newly-visited restaurants, I ask the people who know the product best, the employees, to determine my order. In this case, it was my burrito assembler, Ryan, who guided me through the assembly process. I was glad that he gave me a well thought-out answer, too. I always — and I mean always — order the pork carnitas burrito from Chipotle. I was about to resort to that when Ryan suggested a combination of the beef barbacoa with the pork carnitas for a happy marriage of meaty flavor. He even guaranteed a re-do if I was not satisfied with that particular burrito option, but he added, "I have never had to remake a burrito, and I'm pretty sure you'll think it's delicious."

To continue my surprise, the choice of a veggie burrito with an avocado, tempeh or plantain base; the Baja Fish option; and the Egg N'Chorizo alternative sparked my interest. These are also not seen on the Chipotle menu. Burrito Famous even has the "BFamous Freestyle" menu with pre-combined items. If my food experiences have prefaced anything, I am a huge fan of the pre-selected choices. But to give the burrito joint a true shot, I had to go about it as I always do at these places with an off-the-cuff burrito arrangement. There is a complete Burrito Famous menu at the restaurant web link below.

burritofamCHOICESelecting the meat base was hardly scratching the surface of the assembly process. As previously mentioned, the topping selection was slightly overwhelming. I wanted to keep it simple with what I feel is the burrito essentials: beans (they only had the option of black), cilantro white rice, medium salsa, shredded cheese, guacamole (which was an extra, but oh-so worth it, cost), sour cream, black olives, lettuce, extra cilantro and tomato slices, all delicately wrapped in a warm, toasted tortilla blanket. I was very tempted by the unique toppings available, though, including plantains, bacon(!), pickled jalapenos and chipotle ranch/curry mayo sauces, among others. Due to the sheer size of the finished product, I was audibly concerned as to whether the tortilla would bend beneath the weight of toppings. Alas, my expectations were exceeded.

Alyssa and I decided the cooler weather was cause to dine at one of the few outside tables — I wouldn't be surprised, though, if there was more seating available outside than inside — and we wasted no time digging in. Her spicier chicken-based burrito, complete with peppers, sriracha sauce and hot salsa, left me wishing I had added a spicy and crunchy element to my somewhat monotone-textured burrito. While one bite of the thick, tender chicken chunks and crunchy spice pleased my taste buds, she said that multiple bites left her mouth searing, the spicy elements overwhelming even the cooling elements of the burrito, such as guacamole and cheese.

burritofamMKeatingMy pork carnitas/beef barbacoa burrito set the stage for a completely unique burrito experience, but what I received was an experience reminiscent of so many others I've had. As hard as I tried, I could not help but compare this burrito to that of Chipotle's. Sue me. The noticeable spiciness level of Chipotle's medium salsa led me to select the medium Burrito Famous salsa, but there was not even a hint of spice in it. Honestly, it was a similar experience to a Chipotle burrito. The toppings overpowered the meat, but, when I managed to get a bite of it over the overflowing toppings, it was well-seasoned and juicy, the shredded texture of each meat type complementing each other and the richness of the creamy sour cream and guacamole. The lettuce, which I rely on for that much-needed crunch in a sea of softer ingredients, did not quite deliver, but that could be easily remedied with a few jalapenos or peppers tossed in next time. However, it was a flavor-packed burrito, and it definitely hit the spot.

While Chipotle will never leave the top five spot in my burrito repertoire, Burrito Famous, in a word, delighted. It met my pretty high burrito expectation and left me wanting more. I was thoroughly impressed by the unique selection, homemade ingredients, which is what sold me on the fresh guacamole, and I paid under $7, even considering I combined meat options! Next up (and there will be a "next"): the tempeh burrito or, if I'm feeling really crazy, a bowl, which I have never attempted even at Chipotle.




Is it a 'do-it-yourself taco' if I tell a taco maker exactly what ingredients I want? Whatever you call it, it is a good feature of taco stands to specialize in letting the eater of the taco do the creating. Come on, look at the choices you can load into your crispy or soft (first decision!) taco shell: Pick your rice, pick your beans, pick your cheese, and then mix and match over 30 different toppings, including sour cream, banana peppers, pineapple, Sriracha sauce, guacamole, and jalapenos. Was that enough Meatless Monday toppings for you GLOBers?

I had fun creating my 3-taco (crispy!) Meatless Monday lunch with some very special flavors:

zzGLOBbullet Pinto beans with rice, pico de gallo, onions, fresh jalapeno peppers, and habanero sauce.

zzGLOBbullet Avocado with onions, peppers, fresh jalapenos, banana peppers, cilantro lime slaw, Jack cheese.

zzGLOBbullet Fried plaintains with corn relish, red onions, tomatoes, peppers, guacamole sauce, Jack cheese.

The avocado taco was excellent. The creaminess of the avocado combined with the heat from the peppers made for a bright, eye-opening flavor attack. The fried plaintain taco with a soft banana texture, sweet, pronounced, flavorful Spanish flair was my favorite. Now I wonder if I will be able to remember the fried plaintain taco ingredients on my next trip . . .

- GLOB Master

The Pluses and Minuses of Burrito Famous:

 Burrito Famous + indicators : wide variety; helpful and amiable staff; good price for the portion; many fresh ingredients made in-house

 Burrito Famous - indicators: Very Little seating; My Chipotle-influenced mindset speaking . . .

Be the first to offer your GLOB comments, lunch photographs and opinions about Burrito Famous  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!


Bonefish Grill, Sat. 11:00 lunch, Sun. 10:00 Brunch




The Pluses and Minuses of the Bonefish grill

 Bonefish grill + indicators :

Bonefish grill - indicators:

Be the first to offer your GLOB comments, lunch photographs and opinions about Bonefish.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!


Tijuana Flats

I've come to the conclusion that if I was going to be a serious meatless individual Mexican cuisine would be my cookery of choice because of the varied ingredient choices, spices, textures, and robust. Since I am now trying to forego flour, sugar and other 'white food products' the taco salad above offers me a fantastic opportunity to enjoy a cornucopia of taste delights sans the giant, molded taco shell. Carumba GLOBers! My Tijuana Flats Taco Salad in a whole wheat tortilla shell, spring mix greens, cheese, refried beans, guacamole, and a side of salsa is a fantastic lunch. I like a flavorful hot sauce and the TF has a interesting 'wall of sauce' and I always choose a green, and red sauce to enhance my lunch time flavors. My taco salad also can be ordered with additional proteins of black beans, chicken, mahi, steak, or carnitas. The scoop of 'guac' was special, the added pinto beans included a very nice flavor to my lunch of proteins resting on a bed of beautiful chopped greens. The added avocado dressing mixed went well with a very spicy, delicious salsa I asked for on the side. FYI GLOBer the next couple of weeks the Tijuana Flats across from campus in Midtown is not quite as busy as it will be in 30 days. At lunch the other day I was discussing meatless options, as opposed to red meat hamburger options. You know my fine friend, and eating partner if you get your lunch all the way, or add several of your favorite ingredients to your mid-day entrée, there is a good chance you couldn't really tell if you were eating meatless, or not. All the flavors combine, intermingle, meld together for an extraordinary adventure of taste, texture and flavor, plus you would be helping the planet in many different ways.

- GLOB Master



Taco heaven is located on University Avenue

By Mike Sanford, GLOB Editor

It could've been the below average taco I ate last week at Las Margaritas.

I could say I'm lunching out at Back-to-back Mexican restaurants to inform GLOBers of some excellent Tex-Mex lunch stops.


I do want to feature Midtown's Tijuana Flats to demonstrate the distinctly different lunch opportunities of Las Margaritas and Tijuana Flats to lunchouters:

Let's call it the, 'GLOB Mexican Two-fer.'

zzGLOBbullet  TWO different styles of Mexican lunches.

zzGLOBbullet  TWO completely different approaches to the Mexican taco.

zzGLOBbullet  "Taco TUESdaze"

Tijuana Flats is directly across from the University of Florida campus and takes a certain amount of resolve to find a good parking spot. However your patience is rewarded with a visit to this contemporarily hip, comic book like Mexican lunch experience. There is also a TF Location on SW Archer Rd.

TF's is quick to show the new customer that this isn't your parent's taco stand. They work hard to demonstrate a healthier approach to Mexican cuisine.

Included on the menu is the 'LO Items Under 500 Calories' category. These entrees are made with a regular size, whole wheat tortillas and what they call Power Lite ingredients. Other healthy features of the TF menu are:

zzGLOBbullet  Free of charge you can add low fat cheese, and fat-free sour-cream from TF's Power Lite items.

zzGLOBbullet  Whole wheat tortillas can be substituted in place of the regular flour tortillas.



Tijuana Flats has some different combo platters including the Steak & Cheesy Burrito, Blackened Chicken Caesar Burrito along with many nachos, flautas, chimichangas and quesadilla choices. A rice bowl is also on the menu that loads rice, black beans grilled onions, green peppers, tomatoes and green onions into a large, crispy, whole wheat shell for the veggie lover. For protein additives chicken, steak, refried beans or black beans can be added to your rice bowl lunch entree.

This myriad of choices almost pulled me away from my lunch time mission. I was in Tijuana Flats in search of tacos. Hard shell tacos to be exact.

The GLOB lunch gods must've been watching over me. Plain as day, in the middle of the menu the DOS O TRES TACO special screamed at me, "globalización maestro!" That's GLOB Master in Spanish.

What a lunch! Two 9" inch in diameter hard shell tacos loaded with black beans, jalapenos, onions, lettuce, tomato, sour cream and cheese for $5.49. My first taco included chicken as the protein. My second taco was a beef taco.



These tacos were bigger than my extended hand, and for an additional $1.99 I added rice, black beans and a soft drink with free refills.

TF's also has a very cool 13 different hot sauce bar are available to customize your Mexican heat quotient with clever names and variable dgeres of heat with names llike, 'Smack My Ass & Call Me Sally... Jalapeno The Second Slapping,' to 'Just In Queso Foundation,  Share The Love Feel The Burn.'

I was in crispy, crunchy, taco heaven!

Tuesday's are TACO TUESDAZE, a fantastic taco special that includes two 'tacos on steroids', chips and a drink for $4.99.



TF is a very hip, comically cool lunch spot. The walls of the restaurant contain many of the Tex-Mex, comically themed graphics that are displayed on the Tijuana Flats website. You should check this web site out if you are into comics, color or graphic design. I will go back to check the web site out again just for a dose of coolness.

I didn't mean to over look all the other lunch time swlections on the TF Menu including salads, tostados, burritos, nachos, flautas and many other Tex Mex entrees.There is a lot of good information on their web site. I also applaud Tijuana Flats for 'having their head' in the right place in regard to appealing to their customer's awareness of their health, well being and social consciousness. (there is a restaurant menu link at the bottom of this feature.)

Me, personally, I'm going back to Tijuana Flats for TACO TUESDAZE.

The Pluses and Minuses of Tijuana Flats

Tijuana Flats (+) indicators: TACO TUESDAZE, 9" taco shells, visiting the comically cool TF website. (see example above.)

Tijuana Flats (-) indicators: Plan to go to TF early, when UF is closed, or, be patient and enjoy this unique environment while waiting for your lunch.




The cafeteria like cacophony of midtown's Tijuana's Flats was music to the GLOB Master's ears. I will admit it takes a special perspective to walk in bravely , following the Tijuana Flats wall around the corner and up to the ordering counter in a sea of millenials chowing down, getting up, sitting down, coming inside, rapidly exiting. The wall-to-wall activity made it seem like there were 300 fellow lunch outers in my midst. Seeing the friendly server behind the counter was for welcoming experience for this non-millenial. "Hi welcome to Tijuana Flats," she said with a giant smile. "Have you ever been here before," she asked with a curious look. After exchanging pleasantries I order my go to Mexican meal these days of a taco salad with whole wheat tortilla shell, mixed greens, choice of Chicken (chipotle or blackened), or Beef, steak, refried or black bean and crispy fish, toppings, guacamole and a choice of ranch, salsa, avocado ranch or Southwest citrus vinaigrette dressing. I was lucky to get the last table in the corner allowing me to have my back against the wall and to be able to watch the college lunch day madness unfold in front of me. I love the Mexican flavors of the taco salad. All the ingredients combine for a wonderful fiesta of tastes. The spicy chicken melds nicely with the sharp cheddar cheese, and crunchy onion, and lettuce flavor. The big scoop of guacamole and the fresh jalapeno peppers made my lunch salad special.  I went over and picked two of very good sauces from the sauce bar. I selected a green sauce for flavor, and a red sauce for a little scoville punch. The TF website has a clever statement identifying all the politically correct Tijuana Flats processes: No microwaves or freezers.

zzGLOBbullet Vegetarian lard-free beans.
zzGLOBbullet No canned foods ever.
zzGLOBbullet Zero trans-fat cooking oil.
zzGLOBbullet Hormone-free chicken & steak.

-Mike Sanford, GLOB Editor




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