Results 1-3of 3 Reviews
November 4, 2006
From journal The Worst Experience Ever!!
April 14, 2006
From journal Spring Training in Tucson
Rodeo, New Mexico
April 26, 2004
Our waiter immediately brought us a bowl of chips and a generous flask of tasty salsa. We generally have to ask for extra salsa at most restaurants, but there was enough salsa in the flask to last through two bowls of chips and our dinner. We ordered a margarita pitcher, on the rocks. It was without a doubt the best we’ve had yet. Strong and delicious! Doing our usual “splitsy” thing, we ordered a shredded beef burro, enchilada-style for $9. It came on a plate with shredded lettuce. We’d expected the beef to be “watered-down” with rice and beans, but inside of the tortilla was pure, tender, moist shredded beef with not a particle of fat. The service was excellent throughout. We never felt rushed, even though we stayed longer to finish our margaritas. People at other tables also seemed to be taking their time and enjoying every “minuto”.
El Minuto, in Tucson since 1936,is centrally located in the historic Barriosection of Tucson. West of the restaurant stands Sentinel Peak, or “A” Mountain. Recently they opened a second restaurant on Kolb, in the eastern part of the city.
El Minuto is open for lunch and dinner, and have six $5.95 lunch specials Monday through Friday. Our burro for lunch would have been a dollar less, plus would have come with rice and beans on the side (a $3 value). El Minuto’s menu consists of good, wholesome, traditional Mexican food. Such favorites as sopa de albondigas, tortilla soup, and menudo are included on list of daily soups. There are six different types of tacos, tostadas, chimichangas, and enchiladas, in addition to their specialties and combination plates. The specialties, including Topopo salad (I’d never heard of that one before; it’s a bean tostada with chicken, lettuce, avocado and cheese), and a plate of “8 assorted” mini-chimis, are mostly in the $6-8 range. The combination plates run between $7-13, including a chili relleno that according to one write-up in a local restaurant guide is out of this world. We’ll have to try that one next time.
From journal Spring at the Foot of Dark Mountain -- Tucson