Campo Azul across the street from Walmart in Summerfield.

Your opinion would be more valid if you'd simply acknowledge that you don't like Mexican food. Rather, you like Mexican-inspired American fast food. You'd probably love TacoTime, which is like Taco Bell, but with fresher salsas.

I liked Fiesta Grande, but I stopped going there after they'd been shut down for the second time in a year for health violations.

They use real ground beef. It's brought in as chubs to a central kitchen somewhere, around 70% lean (30% fat and gristle). It's loaded into an industrial mixing vat and several sugars, corn starch, some spices, coloring agents, and emulsifiers are mixed in. Then it's cooked some how (No idea how, steamed maybe? Convection oven? Who knows), and loaded into measured plastic bags. The bags are then sent to the stores, and they rip the bags open and toss the contents into a steamer tray as needed.

The total contents of actual meat in the meat is 88%.

it must be tough for all the gourmets living here . I guess I must have not developed my palate as well as others while living within walking distance of Bostons Chinatown , the Italian North End And the Boston water front and spending much of m life outside USA . However by not having the sophisticated palate of many on talk of the villages , I’ve been able to enjoy my self with the many other happy people eating in village restaurants that if we had lived in big cities we would realize how bad the food we are eating is . FYI your critique kind of went sideways when you used the words large portions. , I mean that’s always moves the meal up a couple of stars for some

Viva Mexico Taqueria, on 301 up NEAR 42. Not golf cart accessible but if you know where the First Responders Rec Center is, exit onto 42 from their parking lot, take a left. A few blocks up you'll see the gates for the railroad track crossing, make sure you're in the left lane. Careful, there are potholes there. At that traffic light, take a left. Go up the hill, and then halfway down the hill you'll see their big feather flag near the street. Immediately after that is a U-Turn lane on the left. Make the u-turn and CAREFULLY drive into their dirt parking lot. More potholes.

It's basically a huge family compound with a food truck in front of it. They have chickens and an enormous farm dog (who is friendly and you should absolutely NOT feed any of their animals, it's disrespectful and unhealthy for them).

Nicest people in the world. If all the tables are occupied, just point to an empty chair and give one of the seated people a questioning glance. Chances are you'll be welcome to sit at their table so you don't have to eat standing up. There's no bathroom, and if you really need to rinse off your hands there's a spigot behind the tarp. Just make sure to use it sparingly, turn it off when you're done, and there aren't any paper towels.

It's about the most unpretentious place you could possibly choose for lunch. And it's absolutely delicious. Warning: you might find a chunk of asada that's all gristle. Just spit that chunk into your napkin and continue with your meal. Asada is made with skirt steak and that sometimes has gristle in it.

:BigApplause: I agree. What you forgot to address is there may be no need, but a big want. OP has been here a couple of weeks already. :rolleyes: Welcome. Gonna fit right in!

Ok, I like Mexican-inspired American fast food. By the way Ay Jalisco has 100 Yelp reviews with an average rating of 2.6 of 5 stars. Not great.

great place took a friend there she was terrified of the dog but by the time we left she wanted to take the dog home

I personally like Casa Agave 90% of the time. The other 10% the flavor is there, but the meat is tough.

Just my 2 cents.

Good article re regional Mexican food:

The 7 Regions of Mexican Cuisine — Gusto Mexico

Glad to hear it and will give it a try. That location has seen many different restaurants through the years, Chinese, Texas Barbecue, a couple Mexican. Hope this one makes it.

Love Moe's too, their salsas are really good, especially the cilantro.

The process doesn’t sound appetizing to me at all. Times sure have changed. I worked at Taco Bell as a high school student in the late 70s. My job was to cook the beef every afternoon. Back then, the meat was sourced from a local meat market. It would come into the store already ground (fresh not frozen). I would cook it in a large tub over a gas burner, adding several scoops of Taco Bell seasoning and water. Once cooked, I would transfer to smaller metal bins, that could fit in the steam table. The cooked beef would be kept in the walk-in no more than two days before being used. The taco meat had a way different taste back then than it does now.

That’s because there is NO such thing as taco sauce at a REAL Mexican restaurant. The meat is already seasoned. If you want it spicy ask for REAL homemade hot sauce. And they wouldn’t dare use ground beef either! Why bother? Best Mexican we’ve found is Casa Agave’. They do it right. Or as close to right as possible east of the Rio Grande.

Casa Agave’ is MUCH better.