It all started with a simple idea. 
Good, solid Mexican food at affordable prices with lots of coupons and two-for-one deals. People noticed. Carefully building on this tidy idea, he saved and saved his money, investing wisely only in good ingredients, an extra powerful dishwasher and scrupulous training in sanitary practices. Success came, and he said, "Why Not Manhattan? I can make it there. I'll bet New Yorkers would love my steaks and chops: dried, butterflied and well done, of course, with nary a trace of juice or blood."
Good, solid Mexican food at affordable prices with lots of coupons and two-for-one deals. People noticed. Carefully building on this tidy idea, he saved and saved his money, investing wisely only in good ingredients, an extra powerful dishwasher and scrupulous training in sanitary practices. Success came, and he said, "Why Not Manhattan? I can make it there. I'll bet New Yorkers would love my steaks and chops: dried, butterflied and well done, of course, with nary a trace of juice or blood."Our thanks go to East Coast Bill, husband to the lovely Briggs Rolfsrud Siitari and special assignments photographer to the Family & Friends blog. Were it not for his alertness on the streets of The City, we may have missed this opportunity to yank Bro.Virg's chain.
