Although the food is not equal to authentic Mexican food, they have been very successful.
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The Mexican food It is the second most popular “ethnic” cuisine in the United States after Chinese, according to an analysis by Chef’s Pencil. Tacos are one of the Aztec dishes that are favorites. With this panorama, we present 10 of the Mexican-inspired restaurant chains best known that can be found in the country, with the curious fact that only one of them was founded by Mexicans.
We emphasize “Mexican inspiration”Because although in the United States there are taquerías and restaurants that offer authentic Mexican food. Most large fast food chains offer a americanized version of tacos, sauces and other foods that is far from what is usually enjoyed in Mexico.
1. Moe’s Southwest Grill
Moe’s opened its first location in 2000 in Atlanta, Georgia. In these 20 years it has grown so much that they have more than 700 locations where you can order a burrito, taco, quesadilla, nachos and guacamole.
2. Chevys Fresh Mex
Chevys opened the first restaurant in Alameda, California in 1986. There are fajitas, guacamole, tacos, burritos, guacamole, and margaritas.
3. Del Taco
Del Taco has existed since 1964, in Yermo, California. It is a place with Mexican-inspired food where in addition to your tacos, burritos and tamales, you can also eat some cheeseburgers. It currently has more than 500 locations. As a curious fact, Ed Hackbarth, one of its founders, was a manager at Bell’s Hot Dog of Glen Bell, who would later found Taco Bell.
4. Chipotle Mexican Grill
Tacos and carne asada are part of the Chipotle menu. This restaurant that has grown into a giant chain with more than 2,700 restaurants in the United States, Canada, the United Kingdom, France and Germany.
5. The Crazy Chicken
El Pollo loco unlike the other restaurants mentioned in this list, It was founded by Mexicans. Francisco “Pancho” Ochoa, originally from Sinaloa, was 30 years old in 1975 when he and his wife, Flerida, opened a chicken stand with their mother’s special recipe, and they settled on the roadside in Los Angeles.
The restaurant first opened in 1980 and now maintains more than 475 company-owned and franchised restaurants in Arizona, California, Nevada, Texas, Utah and Louisiana.
6. Qdoba Mexican Grill
At QDOBA, he is 25 years old, started in Denver, Colorado. It currently has 730 locations in the United States and Canada. You can customize your burritos, tacos, burrito bowls, salads, quesadillas, and nachos to your liking.
7. On the Border Mexican Grill & Cantina
On The Border opened in 1982, in Dallas, Texas. It quickly caught on with its pulled margaritas and border-style fajitas. It currently has more than 150 restaurants throughout the United States.
8. Rubios’s Coastal Grill
Rubios’s opened his first restaurant in San Diego in 1983, offering a variety of grilled seafood dishes. He regularly receives praise for his famous Original Fish Taco. In addition to fish tacos there are also marinated grilled chicken and steak, non-fried pinto beans, guacamole, brown rice, quinoa and a variety of sauces. Currently operates 193 restaurants in California, Arizona, Colorado, Utah and Nevada.
Grandparents emerged in 1989 in Amarillo, Texas. You find from the classic nachos, guacamole, to tortilla soup and stuffed chiles. There are currently 29 full service restaurants located in 9 states.
10. Taco Bell
Glen bell (creator of Taco Bell) started in 1946 with a hot dog stand in San Bernardino. Tacos were a fairly common food in Southern California, seeing the lines at a taco restaurant was what gave Bell the idea. In 1952 Bell made the turn to studs.
Crispy U-shaped tortilla tacos with ground beef and toppings like sour cream and shredded cheddar are not the traditional form of authentic Mexican taco. Even so, these tacos have become so popular that to date the chain has 6,000 restaurants in the United States and more than 500 restaurants around the world, including Spain, China, Brazil, India and Canada.
In Mexico, although he has tried, no Taco Bell location has been able to prosper. The writer Carlos Monsivais, went so far as to point out to the Associated Press that the attempt to bring gringo tacos to Mexico “like taking ice to the Arctic.”
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