Tags: Mexican/Southwestern, Bars/Clubs, Best Of, Menu
six spicy chorizo wontons drizzled with roasted garlic sauce served with pico de gallo
ranchero (mild), tomatillo (medium), roasted habanero (hot)
sliced marinated steak on a bed of rice and mixed vegetables served with tortillas, black beans, and traditional toppings
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By Hannah Sayle, Chris Herrington, Chris Shaw, Louis Goggans, Greg Akers, Bruce VanWyngarden, Jackson Baker and John Branston
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