Tania Rio: The best Mexican food in the area. Jason C: Staff got a little confused when we arrived and it to 25 minutes to get a few drinks.
Papas are to die for, the sweet corn tamales and salmon plate are out of this world! Jennifer Keen: Craving a classic margarita & quest fun dido from Camel right now.
Drinks are fantastic and the staff is knowledgeable, fun and helpful. Jess Pendant: It's been said.get the Sangria (margarita and sangria swirl) and an order of the quest.
Ian Fay: Cup o' quest, beef fajitas, frozen margarita with a side of Patron. Conner Weinberger: Amazing chips, quest, guacamole.
You might have to make a reservation for 10 even if there is only 8 in your party & just find 2 others off the street to be seated Elvis Montenegro: Even though it shares owners with Laurel Plaza, I love the taste of food and the speediness to get a table.
Carmen Gar zone: The Quest Fun dido is to die for. Victoria Person: The mega margaritas are to die for along with the nachos.
Map updates are paused. For his latest venture as a restaurateur, Paul Carlson, the owner of Lulu’s Wine garden, decided to join forces with his parents, Ron and Gloria, and sister, Katrina, to open Royal in the summer of 2015.
The concept of Royal stems from the Carlson's’ international background, as well as their love of cooking, good drinks, and spending time with family and friends. Royal's bar offers an eclectic variety of options ... local beers and spirits, wine, and cocktails crafted by our talented bar staff.
Our Quest is Famous for a Reason Our perfect blend of melted cheese and diced jalapeños is the best way to upgrade your entrée or dip your chips.
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Add the onion and cook for 5 to 6 minutes until it has completely softened, the edges are golden brown, and there is a toasted and sweet aroma wafting from the pot. Add the remaining 2 tablespoons of oil, quest fresco, cilantro, and mint, and mix together until the dough is very soft and homogenous, about 1 minute.
Working in batches, purée the pinto bean soup in a blender until completely smooth. Pour back into the soup pot and whisk or stir in the remaining 4 cups chicken or vegetable broth.
Once all the mass balls have been shaped and added to the soup, gently stir with a wooden spoon to make sure none stick to the bottom. Cover the pot partially with a lid and let the soup simmer gently for 15 to 20 more minutes until the mass dumplings are cooked through.