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10 Restaurants We Miss the Most

10 Restaurants We Miss the Most


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Restaurants close down every day. In such a competitive landscape, there are literally hundreds of reasons why a restaurant could fail: an increase in rent, a decline in sales, a shift in tastes, a catastrophe, mismanagement, a lawsuit, owner retirement… the list goes on and on. The vast majority of restaurants stay open for only about a year or so, and when they close they’re not missed very much. Even if a restaurant stays open for 10 years, for there to be genuine sadness when it closes requires a fan base that not many restaurants ever acquire. But every so often, a restaurant comes along that captures the hearts and minds of millions, and when it closes it leaves a gaping hole and lots of sadness in its wake. We’ve found 10 restaurants that fit that bill, and we miss them!

Click here to see the 10 Restaurants We Miss the Most (Slideshow)

Some restaurants become legendary just because they’ve been in business for as long as anyone can remember. They become such a part of the soul of the city they’re in that it’s hard to imagine the town without them. Other restaurants become legendary because they attracted a clientele that was atop a totem pole: financial, celebrity, musical, or otherwise. These storied hangouts are the perfect encapsulation of an era, the place to see and be seen, and if you’re a part of the club there you’ve officially made it. When they close, it’s a signal that the era is over. And still other restaurants become legendary because they’re just a damn fun place to have a meal.

The one constant among all the restaurants on this list? The world would be a better place if all these establishments were still open. In their heyday, they were the height of their respective city’s eating, drinking, and/or hangout scene, and the mere thought of the restaurant closing was hard to comprehend. Some of these restaurants were struck down in their prime; others lingered on for years after they were considered passé. But one thing’s for certain: if given the chance to dine at any of them again we’d jump on it.

To assemble our ranking, we looked at not only the renown that these restaurants enjoyed during their heyday, but also the level of nostalgia felt towards them today: both fond remembrances from those who had the opportunity to dine there, as well as regret from those who missed their opportunity to. Some were fine dining establishments, some were watering holes, but all are sorely missed.

Click here to read all about 10 restaurants we miss the most.


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How long has the Hershey's bar occupied grocery shelves? It's just a sheath of inferior chocolate, but you can pick one up just about anywhere. Meanwhile, far more interesting treats disappear from the shelves.

The way we eat and our taste in foods is subject to whims, nudged by marketing campaigns, altered by factors such as availability and health standards. When fast food restaurants began popping up, for example, the drive-in fell out of favor.

Some of this is easy to explain, of course. Chop suey houses faded from the American landscape when more authentic dishes became readily available. Sometimes, however, the disappearance of an item makes no sense at all.

Either way, there are times when we all stop, look back, and think "I used to love those things."

So here are the 10 we miss the most:

10. Kellogg's Danish Go-Rounds
Like Pop-Tarts, these were boxed toaster pastries with fruit filling. But somehow they were so much better. Why? The shape was different--a kind of serpentine, lower intestines-ish swirl. The sugary glaze carried more sweetness your taste buds. And they just seemed more sophisticated. So naturally the company ditched these in favor of the more plebeian tart.

9. Home delivery of milk
Some places still offer the service. For the most part, however, home delivery is a thing of the past. We're not really sure if grocery shopping is more or less convenient than having someone drop off a gallon or two on a regular basis. Guess if you need something right away, the store is better. But there was something comfortable in the idea of a milkman, wasn't there? Or maybe that's just nostalgia talking.

8. Cigarette gum
Remember these? A pack of gum sticks rolled into paper wrappers that resembled cigarettes? They were dusted with powdered sugar, so one puff would cause a realistic cloud of "smoke." If you wanted to step up, there were bubble gum cigars. More of a redneck? They sold shredded gum in pouches under the name Big League Chew. The anti-tobacco crowd should have left these things alone.

7. Carnation Breakfast Bars
Yeah, OK--they were kinda nasty, though in a good way: peanut butter-ish flavor, a thin coating of chocolate, chewy and crumbly at the same time. There was a certain familiarity to them, with nuts and grain and indecipherable tastes. And they packed a good chunk of the vitamins and protein you needed for a day. The downside? Well, if any it was that kids couldn't stop after two or three.

6. Chop suey
Once in awhile you find a restaurant that still serves this classic Chinese-style American dish. But from the early 1900s through the swingin' 60s, chop suey was everywhere. Meat, vegetables, that thick, starchy sauce, crunchy noodles--there was no authenticity or logic to it, but chop suey had everything in one bowl. Then Americans became interested in worldly things, real ethnic cooking. And chop suey faded from the scene.

5. Nabisco HeyDay bars
Oh, these were good: wafers covered in caramel, chocolate and peanuts. In combination, they became crunchy and chewy, sweet and bitter, mellow and rich. Amazing. and long gone from America's shelves.

4. Root beer stands
Essentially hot dog or burger joints serving (usually) good root beer, these stands were everywhere in the 60s--and a few still exist today, although the number is dwindling. For the most part these were drive-in style venues with names like Dog n Suds or Stewart's. Brands such as A&W build more substantial restaurants. They are sadly missed.

3. Keebler Magic Middles
What seemed like a pound of shortbread cookie filled with sweet, oozing chocolate. OK, so they were of normal grocery store brand size. But Magic Middles seemed much bigger, in part because of the dense, rich flow of butter and chocolate. Obviously they never sold well enough to please corporate bosses.

2. Biscuits (and other things) made with lard
Simply put, fat lends flavor. Biscuits made with lard are fluffy and delicate. They need nothing--no butter or jam--to bring them to life.

1. McDonald's fries
Once upon a time, McDonald's hand cut their fries and cooked them in oil that included a goodly amount of beef fat. As the chain expanded, hand cutting became unwieldy and expensive. During the 70s, they began shipping pre-cut frozen batches to the stores. By the 80s, consumer (and government) concerns over cholesterol forced them to switch to vegetable oil. The company quietly blended beef essence into the oil, which angered vegetarians and hardly made up the flavor deficit.

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1. Sell meal and cocktail kits

Buying a meal is a perk in itself, but buying the experience is something that is hard to replace. Some restaurants have begun to sell meal and cocktail kits that allow consumers to craft their own restaurant-quality meals and drinks right from their home. The best part? This doesn’t replicate the experience of dining in a restaurant, but it does offer an appealing alternative.

Take Sugar & Spice, a local restaurant around the corner from our Boston office. They have curated a menu of “survival kits,” or meal kits that allow you to enjoy their top menu items handcrafted in your own kitchen. By offering an activity, as well as a meal, restaurants are able to offer a fun date-night idea, family bonding session, or a creative alternative to bingeing another TV show.

And the consumer isn’t the only one who benefits from this type of strategy. When properly analyzing if a restaurant is making money, managers and owners look at three crucial elements: rent, labor, and food costs. When restaurants across the world were shut down, labor was drastically cut in the industry—but what about the food? It almost breaks my heart to think of the empty walk-ins with food that had no choice but to spoil.

By handing off the labor to the consumer, restaurants can focus their workforce on sanitizing their locations and developing a phase plan for when they can reopen their doors for dine-in service. Sure, not everyone is going to want to pay to make their own meal, but in these times it is always worth offering. People dine at restaurants for comfort, and if they can supply that comfort to their friends and family (and take the credit), both parties can win.


2. Siopao

Siopao is a round white steamed bun stuffed with pork, beef, shrimp, or salted egg and flavored with sweet or spicy sauces. It is very filling, and is usually eaten by Filipinos on the go as snacks in mid-afternoons.

Siopao is originally from China where is it called baozi. It is also popular in Thailand where it is called salapao.


Other Recipes and Cooking Related Pages

Lavon Howard on September 28, 2020:

Miss the Taco Salad/with dressing and espically, the

Frozen Marg. frothy and awesome.

Anyone have a reciepe fir these?

LadyCougar47 on October 29, 2018:

My husband used to work for chi chi&aposs and they had a burro that was awesome --we had that recipe at one time but lost it----Anyone who might have it ---Could u plz send to me [email protected]

Scott Sarles on August 26, 2018:

I dont think i ever ordered anything on the menu after having the "Tex Mex Steak El Paso" and that was a 5 year span & at least 3 visits per month. Would love to know what barbecue sauce they put on the steak.

Stacy on March 27, 2018:

I so miss the el grande chicken burrito. It was HUGE! I wish someone has THAT recipe. I&aposd die for one right now. I think enough time has passed and they should open up again.

Bob on January 10, 2018:

Folks I managed therefor 14 years. Those recipes were bought by Hormel and never seen again. So sad, we did have some incredible food. One case of green onions to a restaurant in Pennsylvania can bring down a entire company.

Judy on June 26, 2016:

I still crave chi-Chi&aposs shredded beef chimichangas especially the sauce that go&aposs over them. Please HELP.

Sue on June 25, 2016:

Can&apost tell you how many times I&aposve heard or said "I miss ChiChi&aposs" over the years since they closed. Does anyone have the recipe for their beef enchilada-style soft taco?

Anita Dukes on June 06, 2016:

I really enjoyed reading through this site. I only got part of the way through and had to leave. But I&aposm wondering if anyone has the recipe for their chile relleno? It was one of the 2 things I had on my first visit. I would love to know how to make it.

[email protected] on November 03, 2015:

Just wondering if anyone had the recipe for the gravy sauce they put on their ground beef chimichanga, woyld live to have it

mds1d2 on February 24, 2014:

Pollo Magnifico Chi Chi chicken recipe. I haven&apost tried this one but I finally found one that might just be the same!

machelle on April 28, 2013:

chi chi&aposs had theeeeee best shredded beef enchiladas i ever ever eaten. Wilkes-Barre ,Pa. the margaritas were to die for. I would love the recipe. anyone.

harvshoney on January 04, 2013:

Hi All! I too craved the Chi-Chi&aposs El Grande Burro! So, I tried several times, and here&aposs a close one that will at least get ya through the cravings!

Assemble this on an oven safe plate:

Large soft flour tortilla (microwave a few seconds to soften for rolling)

Ground Beef cooked with ChiChis Seasoning Pack (Or use diced onions, green chilis, garlic powder, salt, pepper, and cumin to taste)

A tablespoon or so of fresh Pico (mix chopped tomato, onion, peppers, cilantro, lime juice, salt)

Shredded Cheddar & Monterrey Jack Cheese

SAUCE: Mix equal parts brown/beef gravy (prepared) with tomato soup or sauce.Whisk together well and add garlic powder and cumin to taste. THEN mix an equal part of this sauce with taco sauce (I used Ortega Red Medium). Sauce will be slightly thick like gravy. Pour or brush over burrito generously.

Sprinkle with more shredded Cheddar/Jack Cheese.

Bake (I used my toaster oven) 350* for about 20 minutes. ENJOY!

Cindy on December 17, 2012:

Do you have their bean dip recipe?? I would love to make it!!

wantmychichi on December 03, 2012:

like so many above i MISS my chichi&aposs. i could go crazy just for the smell

of their chicken taco salad in one of their bowls with the house dressing

i think i might try sour cream, taco seasoning with a touch of thousand island dsg in it. if this comes anywhere near it. i rotisserie the chicken and then cook it in a slow cooker or in a skillet over very low with a taco seasoning mix old el passo and that gets sour cream added and that is the closest i&aposve come to the chicken. i haven&apost found ANY salad bowl that beats theirs

Joaquin on September 03, 2012:

A link to the Chi Chi&aposs menu, brings back very fond memories:

keeney on July 19, 2012:

It has been interesting reading this site. In the early 80&aposs my husband and I frequented the Chi-chi&aposs in Tulsa Okla. and dined there almost weekly. When we moved to Seattle in 1985 there was a Chi-chi&aposs here with the same menu from Tulsa, but the quality of the food was horrid, and the whole family was sick afterward. What a terrible let-down. The first time I ever had Chili Rellenos was at Chi-Chi&aposs and I fell in love with them. I have never found any others mad the same. I have craved them since the 80&aposs. Does any one know how they were made. I especially would love the brown sauce that was used on top. It contained cumin in it, but was not a chili verde base. Please please some one send it in.

Shelly on July 09, 2012:

LaDonna, that is the recipe I am looking for! Man, I miss ChiChi.

I loved the Chi Chi&aposs Pollo Magnifico and would love to have the recipe. on June 05, 2012:

I loved the Pollo Magnifico and would love the recipe.

Aaron on May 27, 2012:

I want the recipie for the mexican piZza

Carol on May 23, 2012:

I used to work at Chi Chi&aposs in the early 1980&aposs . I worked in Farmington , New Mexico. We made our own chips. They fried up tortilla and made giant bins each day. The taco salad was my favorite. I also miss the diablo sauce.

candy on May 13, 2012:

Does anyone know where i can purchase the nacho chips they served with the salsa before your meal, or did chi chi&aposs make their own? I used to go to the restaurant and buy bags of their nachos and salsa!

Vicki on April 18, 2012:

Me and my sister would go to Chi Chi&aposs every time we were in Green Bay, it was a special treat for us. We would get the same thing every single time because it was just so awesome. Can you email me the recipe for the Twice Grilled BBQ Burritos with steak? I would so appreciate it, I did not see it listed on your site, but I am so hoping you have it. Here is my email [email protected]

Renee on April 04, 2012:

For Chicken Enchiladas Supremas try: Cream of mushroom soup with sour cream and a little milk (until you get the right consistancy), cooked shredded chicken, canned green chilis, montery cheese and wrap them in flour tortillas, pour the rest of the cream of mushroom soup mixture on top with more montery jack cheese and bake them in the oven. Garnish with more green and red canned chilis. It comes close if you&aposve got a mad craving for them.

Sheryl on February 21, 2012:

I was a hostess at Chi-Chi&aposs in Houston from 1982-1984. I miss it terribly! Loved the food, especially the Mexican Pizza and their taco salad smothered in CCQ. But to this day I can barely look at an Andes Mint. I think we hostesses ate more than we handed out!

Ron Sexton on February 21, 2012:

does anyone know their recipe for el grande burritto?

doughmixer on February 21, 2012:

I am looking for the recipe for Chi Chi&aposs Grand Burro recipe with brown sauce.

Jeri on February 20, 2012:

Is the texas chicken nachos the same was chicken nachos? We miss Chi Chi&aposs :(

Diane H. on February 12, 2012:

Alex 4 weeks ago--- Yes, I agree THE TAMPICO entrພ was my favorite too. Did anyone that worked there, in which, I worked there know how the recipe for cheese and onion enchiladas, THE TAMPICO entrພ? Diane H.

lavachickie @ gmail . com on February 04, 2012:

Whoops -- Chicken Enchilada Suprema! My bad. :) lavachickie at gmail dot com.

lavachickie @ gmail . com on February 04, 2012:

I would be EVER thankful to anyone who can set me on the right track to the Chicken a la Creama Enchiladas they used to serve. I&aposve craved those damn things ever since they closed. Arg!

Any suggestions welcome. Just email me. lavachickie at gmail dot com.

coolhandluke on February 03, 2012:

I worked at The Chi in Pa for 3 years, great time and great food. Friends still have hard copies of lots of recipes, but the seasoming packets are what is really needed, and you cant get em. Is the fiesta seasoning really like the beef was at ChiChis? By the way, im pretty sure it had diced onion in it also.

snickerdoodles on January 26, 2012:

Here is a link to a recipe for beef Chimichangas with a green sauce that I think is pretty close to the original. http://www.food.com/recipe/chi-chis-beef-chimichan.

Rodney and Rosemary on January 16, 2012:

Steak El Paso. Man we miss ChiChi&aposs

Alex on January 12, 2012:

Anyone know how to make the cheese and onion enchilada Tampico?

vespista on January 02, 2012:

I worked at a Chi-Chi&aposs in OH from 1990 to 1997 when the place closed. I also met my spouse there lol. We had great food, but the company was not well-run, and everything started to fall apart in the mid to late 90&aposs. Also, when Chi-Chi&aposs was popular, there weren&apost so many authentic Mexican restaurants everywhere, operating with much lower costs. These were the main 2 reasons Chi-Chi&aposs went under, in my opinion. It was definitely NOT food quality, because it was always good. The only thing left around here like Chi-Chi&aposs (Americanized Mexican concept) is Don Pablo&aposs, which was never quite as good, and is also struggling as a company.

Anyway, my favorites were the Texas Nachos, (a huge pile of nachos smothered with their awesome San Antonio Chili, CCQ, and pico, shredded lettuce, sour cream, and jalps), the Twice-Grilled BBQ Burrito, (already been described. what I wouldn&apost do for one of those!), and the fresh garden salsa, (cannot seem to replicate this no matter how hard we try). The Fajita meat. actually "Chajitas," for all those who remember ). was definitely marinated in margarita mix. And those puff pastries were called "sopaipillas," correctly spelled. I hated making those things - I always burnt them lol.

I&aposm going to try making some of these copycats and see if they turn out. I&aposll know right away - I ate there 5 or 6 times a week for 7 years of my life!

dan on December 21, 2011:

I could not explain how. sad. I was to lose chi-chis ..I was in love with their BEEF (not chicken) chimichonga . and have had 0 luck in getting a real way of cooking it. the ones I have found don&apost come close..does anyone know the offical way by chance. if so you really made my year, literally.

Jennifer on October 26, 2011:

Used to eat at ChiChi&aposs when I lived in Farmington, New Mexico. Can still taste those alaskan king crab enchilada! Can&apost wait to try the recipe- it sounds really similar but i don&apost remember there being any shrimp in it. We&aposll see how it turns out!

Jeff in Iowa on October 20, 2011:

Don&apost know if anyone&aposs answered this yet, but the House Dressing was a Calypso Dressing. Actual recipe? No idea as it came in the gallon jars and was not made in house.

jeff1968 on October 03, 2011:

Tommy I know this is 4 years to late but what you describe is chicken nachos. It was 3 corn tortillas fried flat with their special shredded chicken evenly spread over them shredded cheese evenly spread over the chicken and 4 slices of jalepenos on each flat shell tossed in a salamander oven til melted then cut each into 4ths so each piece had 1 jalepeno slice, served with sour cream and or guacamole.

We had big square plates and put 1 in the center and fanned the rest around the one.

jeff1968 on October 03, 2011:

I worked from 1987-1990 as a hot prep, then linecook, then MOD. The CCQ recipe seems pretty accurate, however, for some reason I think we poured in half/half then wrapped and steamed it.

Some of my favorites were, mazatlan, tampico, chx or beef soft tacos, fajitas, bf or chicken enchilladas, the flat(if you know what I mean) chx nachos. The Spanish Rice was awesome, I hated it when I forgot to stir the rice in the oven and burned a whole batch. Good times good people I met my wife there almost 24 years ago

Robyn on September 25, 2011:

Back in the day, My 2 brothers, boyfriend, and his brother all worked a Chi Chi&aposs at the same time. I got to eat the food constantly and my favorites were the Beef Chimichanga, Queso and their Fried Ice Cream. Oh how I miss the food, but not the smell of all the guys work clothes :)

Tari on August 23, 2011:

would love to taste the flavor of the enchalada style soft beef taco main dish. Anyone out there remember that

Pia on August 22, 2011:

Worked at Chi-Chi&aposs in Gaithersburg ,MD in the early &apos90. Loved going to work we had a great time:-). The food was goooood, miss it.

Paul and Betty on May 02, 2011:

We also LOVED Chi Chi&aposs. Our favorite was called Super Tostada. It was a salad in a big tortilla shell. We especially loved the dressing. We don&apost think it was the "Calypso" or the "House". It was practically opaque but a little greenish. It was sweetish. Anyone remember this? Or have any idea how we can duplicate it? We too would be soooo happy to hear they have reopened.

melissa on March 30, 2011:

i miss chi chi&aposs too. this was a funny story about the "meaning" of chi chi. I lived in AZ and just got a puppy and I named her "chi chi. well I was working at the bank and our lobby was full of Mexicans and the teller next to me ask what I was gonna do that evening, so I yelled out "GOING HOME TO PLAY WITH MY CHI CHI OMG everyone in the lobby stared at me the branch manager comes running over and told me what chi chi meant. 0

Christi on March 02, 2011:

I LOVED their house dressing. I tried mixing sour cream with taco seasoning and it isn&apost coming close in taste. anyone know what the house dressing was made of?

Meechele on February 20, 2011:

I worked at Chi Chis in Buffalo, NY and Egg Harbor, NJ. Also, trained to be a manager at the Oxford Valley, PA location. I HAD all the training guides and I&aposm pretty sure recipes were in them, but when I quit to start a new job, I threw them all out! Who would have guessed that I&aposd be kicking myself over 10 years later. I, too, have craved the food and I&aposm pretty sure I could recreate the food, if I could just get the recipes for the basic sauces. The brownish/green "Special sauce" is the one I really want.

For the Twice Grilled BBQ Burritos, we used the marinated chicken or steak that we used for fajitas. Just roll that up in a burrito size tortilla, along with some grilled peppers and onions and put it on the grill. While it&aposs on the grill, brush the outside with BBQ sauce and flip. Finally, brush the burrito with one last layer of BBQ sauce before serving. You can add cheese inside too, if you want to, but I don&apost think it was made with cheese originally. ) (BTW, the chicken was marinated in the sour mix that we used for making the margaritas. I think the beef was too, but not positive.)

And I was under the impression that the Calypso dressing was just ranch dressing with taco seasoning in it?? At least, that&aposs what I always told the customers when I waited tables.

Bizz from East Coast on February 03, 2011:

This is great, I&aposve been craving the Cancun seafood enchiladas, but since they went out of business in my area.

J.J.Q on January 31, 2011:

i was a manager for chi chis in germany i have all of the original Recipes

contact me under [email protected]

carrie on January 10, 2011:

anyone able to open the link to the chicken fajitas? I am unable to open it.. can someone please send me the recipe ?? [email protected]

marj57 on January 06, 2011:

My favorite dish was the soft taco enchilada style. either ground beef or chicken.

Does anyone have that recipe. I tried but can&apost figure out the enchilada sauce. I really wish they didn&apost close, my family LOVES Chi Chi&aposs.

Diane H. on December 27, 2010:

ANGELA HARRIS------- Can you recreate chi chi&aposs FABULOUS CALYPSO HOUSE SALAD DRESSING for taco salad and their famous MEXICAN PIZZA? Please respond if you will be recreating these recipes. Thanks Diane.

Rujth on December 19, 2010:

SO glad to hear others loved Chi Chi&aposs as much as I did. I loved their Taco salad with that DELICIOUS taco dressing. Does anyone know the recipe for it OR what it consists of? Someone mentioned sour cream and mild taco seasoning, but it what proportions? Could someone post to this? Thanks!

Diane H. on November 20, 2010:

BRENDA, 11 months ago---- I&aposm waiting for you to post of how much of what you used to make the FABULOUS CALYPSO DRESSING. I LOVED the Mexican pizza does anyone remember how to make it when they worked at Chi Chi&aposs? Please contact me at [email protected]

krd on November 11, 2010:

I worked at Chi&aposs Chi&aposs for in the early 90&aposs and never got sick of their food. If anyone know the recipe for the sauce they used to put on top of the Beef Chimichangas, I would love to have it. This sauce PREDATES the green chile sauce that others have mentioned on here. The menu just called it "special" sauce and that&aposs literally what we called it in house. It was a beef based light brown sauce, again, not green.

Also, like many people on here I would love to have the Pollo Magnifico marinade receipe. When I was there I used to ask but the chicken came pre-marinated from a prep center, so no one in the kitchen knew what the marinade was. I heard from one waitress that the chicken was marinaded in their Margarita mix but have never tried it.

Sue on November 07, 2010:

I LLLOOOVVVVEEED Chi Chi&aposs!! We miss it soo much :( I wish they would open back up also. We have so many memories from there. It started with my Mom and I. Then my daughters. We celebrated every B-Day there. My girlfriend and I still continued to eat there after the "Big Scare". Please open back up. I know sooo many people who would be thrilled. Great site by the way.

linda on November 03, 2010:

loved chi chi&aposs beef or chicken soft taco&aposs can not get them anywhere else. any recipe out there for these great dishes. send to [email protected] thanks

Jason on October 31, 2010:

Happy Happy Happy Birthday, Happy Happy Happy Birthday, Happy Happy Happy birthday to you to you to you OLAY!

greenchili on October 18, 2010:

Anyone have the receipe for the green chili con carne burrito wit cubed beef and cheese on the origional menu?

RobSpurlock on September 12, 2010:

I&aposVE GOT IT! BY JOVE I THINK I&aposVE GOT IT. I think I&aposve got the El Grande Beef Burrito (Burro) either season nthe Beef with Chi-Chi&aposs Beef seasoning or just mix in the salsa. but the red sause on top. that was the problem. until i brushed some salso on the top, sprinkled the cheese on it AND PUT IT IN THE OVEN AND BAKED IT FOR A FEW MINUTES. and when it came out. THAT HAS TO BE IT. it was red. a little crusty in all the right places. It was delicious. Chi-Chi&aposs was right, It&aposs All about the SALSA.

MIke on August 17, 2010:

I worked at Chi-Chi&aposs in the mid eighties and loved the food there! The Chimachngas were good, but my absoulte foavrite meal in the world is/was their Polo Magnifico! If anyone has the recipe for that I would be so happy! Please forward to [email protected] I can actaully taste the chicken in my mouth right now. Oh Chi-Chi&aposs where have you gone.

Tami H. on August 07, 2010:

Great page, I&aposm so glad I stumbled upon it today. Thanks for sharing with the rest of us in the world. Greatly appreciated by myself and many others I&aposm sure. I can&apost wait to explore more of your links.

Again, thanks so much for sharing.

julie on July 24, 2010:

does anyone have their recipe for a seafood chimichanga. it was wonderful.

dennis on July 15, 2010:

i use to work for chi chi&aposs and even as an employee i loved there food. i think chi chi&aposs was a great place to work for. i have 2 friends that worked there, one friend worked in cherry hill till it went out of business and then transferred to the deptford, nj location and also worked there until they went out of business. kinda funny. we all have so many good memories of working there. i now see my old boss from chi chi&aposs were i work now. i sell his mom shoes. lol

Randy on June 06, 2010:

Chi Chi&aposs - Luxembourg - Mexican Restaurants

I think they are still open in Germany

jeanne on June 02, 2010:

I&aposm craving the recipe for Chi Chi&aposs "El Grande" Burro. It was fabulous. I always got the beef. I don&apost know what else was in the burrito, their was sauce on top, melted cheese, and sliced green onions. There has to be a copycat recipe somewhere. I&aposve been making burritos using Chi Chi&aposs seasoning mix from the store. It&aposs very tasty, but the sauce on top is the mystery. The canned enchilada sauce is what I&aposve been using, but their&aposs no comparison. Does anybody have a copycat recipe?

jennifer on May 27, 2010:

I miss the beef chimichanga the most. Even though they were supposedly tons of calories, I would love to know how to make those. When I lived close to one, I just craved those and the queso all of the time.

nittanylion1995 on May 25, 2010:

I miss the beef and bean burro. Does anyone have the recipe? I loved the sauce on top and have found nothing like it from PA to FL.

me on April 27, 2010:

WoW ! so much Chi-Chi&aposs love!

the employee&aposs from the 3 Buffalo Chi-Chi&aposs still get together once a year,

Kelley67 on April 27, 2010:

I would love a recipe for the Shredded Beef Burros. I used to drive 40 miles every Saturday with my now deceased best friend just to get those things. They were the best!

Rinky737 on April 09, 2010:

w o w ! ! ! What a thrill to find at least a few of our favorite ChiChi Recipes. My husbands was ElGrande Buro and mine was always Cancun (Seafood Enchilda). We to miss those wonderful adventures thru the ChiChi Restaurant. Someone please start a petition to have them reopen. From what I have read here, sounds like they still operate overseas in some countries. Could that be true and if it is, what are we Chopped Liver. We want them back, Pronto!

jgrantn1 on April 06, 2010:

As others on here, ChiChis was family favorite. and tradition. My mom took me there once a week, and when I had my daugther, we did the same thing. Then it disappeared. We have all been so dismayed ever since. We still cry all the time. "i miss my chichis!" Our faves were Beef Chimis, Mexican Pizza, and the Queso of course. Don&apost think I could ever replicate them though. maybe someone will see that they are so loved and bring them back someday?

Judy B on March 26, 2010:

I see a lot of requests for the Nachos Grande but no recipe - does anyone have it?

Sharon L. on March 23, 2010:

I&aposm trying to find a Chi Chi&aposs recipe for a dressing that was used there and is called Calypso dressing. It was served as a salad dressing and has a cream consistency to it. Boy was that good! I&aposve tried to make it at home but it never turns out right. Does anyone out there know of this recipe or where I might find it?

conib on March 21, 2010:

I would love a recipe for the fried beef or chicken chimichanga with the green gravy they served over it thanks for any info.

Shea on March 13, 2010:

Cyndi, THANK YOU! I have asked everybody about those dessert puffs Chi-Chi&aposs had. Pepperidge Farms puffs, huh? one my way to the store now so we can have them for supper. Thank you for allowing me to recreate with my own children the good times i had as a child!

Elaine Johnston on February 22, 2010:

I to would love the Polo Magnifico Chicken recipe. Does anyone know if itis the Tequila marinade?

eric bavar on February 20, 2010:

i need chi chis ground beef recipe please

Carolyn on February 15, 2010:

I remember Chi Chi&aposs Halibut steak- the best ever. Anyone know what they put on it and how they cooked it?

Tricia Wilson on February 13, 2010:

I am looking for the recipe for the Outrageous Burrito also! I would love to surprise my husband with it! That was his absolute favorite and would order it every time we went! We used to go to Chi Chi&aposs every chance we got. My husband was recently diagnosed with Leukemia and with all of the chemo and meds his love of food is gone, but he still talks about Chi Chi&aposs and how much he misses the Outrageous Burrito! Sure hope to find the recipe! [email protected] Thanks so much!

Rain on February 13, 2010:

My entire family really miss Chi Chi&aposs as well. We would go there once a week (usually on Sunday afternoon for an early dinner). We all had a different dinner but our most favorite thing was to order some Diablo sauce in a dish and use that as our hot sauce for our chips. We LOVED how hot it was.

If anyone has any diablo sauce recipes that seem close would you PLEASE post it? It was my dads most favorite food ever and I would love to make it for him.

Even now we all talk about Chi Chi&aposs and how much we miss it. I miss the super soft shells of the burritos.

We were so obsessed with it that for awhile when the buildings were still around but abandoned with the signs up if my family saw a sign while we were traveling we would all FREAK OUT until we went back only to find it was closed up too. It was so sad how much we wanted/want to eat there.

Anyone have a diablo sauce recipe??

jamesmoralde from Florida, USA on February 10, 2010:

i&aposll be trying the nachos grande recipe this weekend. thanks.

L. R. on February 09, 2010:

I wish that they would open another Chi Chi. I think what happened was just a fluke. Other restaurats have had the same thing happen to them and they are still in business. I think it would be a smart move for anyone out there that would start up another one. I loved their twice grilled burritos. Please someone start up another one. I have had alot of people say it was the best and I would be back there working in a minute. I worked at the one here for a long time and I loved it. So please wont someone look into opening up again. You will do good.

mark on January 31, 2010:

I absolutely loved the chicken enchilada suprema and I live in southeast ky and believe it or not drove to dayton ohio to eat after I found out the lexington and covington ky restarants were closed, any one know how the sauce was made. I would pay for this recipe if it was the right one

Jennifer on January 24, 2010:

I also would love to have the Chicken Soft Taco recipe that was taken off of the menu. I ordered it everytime I went to Chi Chi&aposs. Someone please help us find that recipe.

Karla on January 20, 2010:

I also always loved working at and eating at Chi Chi&aposs. I would love it if someone could post the recipe for the Chicken Suprema Enchiladas (with the white sauce). I am so hungry for it and haven&apost been able to recreate it. Thanks

JoeJo on January 19, 2010:

Does anyone have the copy for chichi&aposs cheese and onion enchiladas

Chad on January 12, 2010:

What a great site. I haved tried the seafood enchalada recipe and it was rite on. I also am looking for the recipe for the extra hot salsa they served with the chips you received before your meal. It was greenish with a lot of onions and peppers and very hot.

love the chi chi&aposs on January 12, 2010:

I loved Chi Chi&aposs when I was a kid and I have been craving a taco salad with the house dressing so bad. Hope to try and create it. I really wish they would just reopen them they were the best.

Chi Chi&aposs Lover on January 11, 2010:

would sure be grateful if someone would post the &aposTampico&apos recipe.. (cheese and onion enchilada plate)

Best enchiladas I have ever had. My mouths waters at the very thought of them.. Especially with the diablo sauce drizzled over the top of them.

Steffy on January 06, 2010:

I loved Chi Chi&aposs. My mom and I used to go there almost every week. I&aposve been trying to recreate their Mexican rice recipe - the one they served as a side with most of their main dishes. Any ideas on this recipe?

miss the chi chi on January 04, 2010:

Like all of you, I too am a big fan of the old Chi Chi&aposs. Was heartbroken when it closed. I know one other person mentioned it already but I really would like to get the recipe for Polo Magnifico. That was the best chicken I have ever had still. The seasons were out of this world on it. If anyone can knows it would love to have it.

Jenny Ogle on December 30, 2009:

I too am a fan of Chi-Chi&aposs, and hope they are able to reopen! Does anyone have the recipe for the enchilada style chicken soft taco?

Dee on December 23, 2009:

Does anyone have a recipe for the spicy orange chicken Chi Chi&aposs used to have. It had some type of cheese sprinkled on top.

2BubsInLove on December 21, 2009:

I worked at a Chi-Chi&aposs in Butler, PA from 1995-98. I was also a substitute teacher and worked there as a waitress at night. I lived on fresh garden salsa & chips and the Chi-Chi&aposs Andes mints. I became really close with the other employees and we all went out to eat or go dancing after work everynight. An extremely quirky waiter friend had a crush on me - but he was too loud and crazy for me. We called eachother Bub, and would say to eachother, "Hey Bub, what&aposs up?" when we saw eachother. Then he left for a month to visit his family and the place was dead. When he returned I missed him so much that I decided to give him a chance. We have been married now for nearly 13 years. Our favorite thing to do is remenisce about our Chi&apos-Chi&aposs days, the food, nights making out after work in his VW Rabbit covered with a foot of snow from sitting in the parking lot all night. Over the years we have moved all over the country, my husband is a pilot in the Marine Corps. We were so sad that it closed, but I am so glad to have found this website. Bub and I are definitely going to make the garden fresh salsa among other recipes to conjure up great old memories! Thanks so much!

Brenda on December 15, 2009:

If only Hormel didn&apost charge more to ship it (to Hawaii) than the product itself I would buy the Chi-Chi&aposs Mexican Sauce so I can try and perfect the Calypso House Dressing.

I&aposve made several attempts and I believe the closest working attempt was:

Old El Paso Taco Seasoning Mix

Lime Juice (fresh squeezed..it thins the sour cream) and I want to say a tiny bit of real mayonnaise.

I think I&aposll make Taco Salads tonight and try to make the calypso for the dressing. If it goes well, I&aposll post again with how much of what I used.

There are several Chi-Chi&aposs scattered through the world, I think France even has one. They were probably individually owned instead of through the chain which wouldn&apost have made a difference to them when the hepatitis a was going around and they had to file bankruptcy.

If anyone else has had a close run in with a good calypso recipe please share it.

Julie on December 10, 2009:

Looking for the recipe for a chicken soft taco. I think it was under the appitizer section. You could get this with beef or shredded chicken. It was layered with rice or a tortilla, chicken, lettuce, tomatoes, melted cheese and maybe avacado. And it came with sour cream. It was only like $5, but was a huge helping. You ate it with a fork, not rolled in a soft taco.

Randy on December 02, 2009:

You can buy the Chi-Chi&aposs Fiesta Restaurante Seasoning Mix by the case on the Hormel store website.

keven on November 30, 2009:

texas nachos i would pay for the recipe any one all i need is everthing but the chili i always order with out the chili they changed them and started putting chili in them.in the early 90s. can any one help i will pay for the recipe it was my very favorite i really miss chi chis wish they would reopen

ABS on November 06, 2009:

HI, Does anyone have a recipe for their mexican rice or their incomparable Cheese and Onion Enchiladas? I used to eat the miniature version by the plateful from their lunch buffet.


Cacio de Pepe

Don't overlook the other Roman classic pasta, cacio e pepe. Pepe is pepper and cacio is Roman dialect for cheese, and yes, two-ingredient pasta might not sound all that exciting, but this is not to be missed. Creamy and rich, it's usually served with tonarrelli, a long, spaghetti-type egg pasta. The version at Flavio al Velavevodetto is outstanding and the setting&mdashan ancient Roman dumpsite&mdashis even more special. Cacio e pepe is on menus all over Rome, but eating it at a neighborhood trattoria like Flavio's is hard to beat.

PLAN YOUR TRIP : Visit Fodor&rsquos Rome Guide


Massachusetts restaurants we miss

We do more than eat at restaurants: We gather to celebrate, mourn or simply revel in the company of friends and family.

When those restaurants are gone, we are left with memories that linger, like the view from the revolving Top o' the Round in Springfield, the elegant decor of the Gold Room at Christo's in Boston or the good times shared over a steak and beer at Cactus Pete's in Worcester.

Here is a look back at former eateries from across Massachusetts, from Arlo Guthrie's storied Alice's Restaurant in Stockbridge to JFK's favorite chowder house, Mildred's in Hyannis.

The Republican file photo

The Keg Room, Springfield

John "Ox" McCarthy's Irish pub on State Street was a popular spot for a bite to eat and to lift a glass in the 1970s.

Anthony's Pier 4, Boston

Anthony Athanas, 93, founder of Anthony's Pier 4, at his restaurant located on Boston's waterfront in 2001. Athanas died on May 20, 2005, at his home in Swampscott, Mass.

The popular restaurant closed in 2013.

Don Treeger / The Republican file photo

Casa De Nana, Springfield

After a 50-year run, one of the most well-known Mexican restaurants in Hampden County called it quits in spring 2018.

Worcester's El Morocco restaurant was in operation from 1943 to 1996, first at 73 Wall St. and later at 100 Wall St.

The restaurant, in its best years in the 1950s and ❠s, drew Hollywood stars to Worcester. It was frequented by the likes of Al Pacino, Nat King Cole and the Beach Boys.

Leon Nguyen | The Republican file photo

The iconic Chicopee Hu Ke Lau closed its doors after 53 years on April 6, 2018.

Famed not only for its Chinese fare, but for attracting top comedians and offering a Polynesian floor show.

Bishop's Restaurant, Lawrence

Bishop's Restaurant opened in downtown Lawrence in 1949 by Sayda Bashara and her children.
For the next 50 years, the Middle Eastern restaurant was a favorite of celebrities, politicians, and athletes.
The family retired from the restaurant business in 2001.

The Republican file photo

Vincent's Steakhouse, West Springfield

The former Vincent's Steak House in West Springfield was owned by the late Saul Wilson.

It was a popular dining spot on Riverdale Street from the 1950s until its closing in the mid 1980s.

Hilltop Steakhouse In Saugus Reportedly Closing Its Doors: http://t.co/qNAGg8wYGd

&mdash WBZ | CBS Boston News (@wbz) October 10, 2013

Hilltop Steakhouse, Saugus

The Hilltop Steakhouse, founded in 1961 by Frank Giuffrida, was a chain of restaurants in Massachusetts, Connecticut and New Hampshire from 1961 to 2013.

The original location opened in Saugus, Massachusetts in 1961.

The Republican file photo

Debbie Wong, Springfield

One of the more popular Chinese restaurants to have been located along Boston Road.

After 87 year, Clinton's famed eatery shut its doors in January 2016.

"The Old Timer Restaurant has been an incredible journey for three generations of the McNally Family," owner Brian McNally said/ "After 87 years and careful thought, we have decided it that it is time for us to move on and find our pot of gold under a new rainbow."

The Republican file photo

The Waldorf, Springfield

The former cafeteria, The Waldorf, closed in downtown Springfield in 1974, after operating in the city for 70 years.

Leslie Ekus, co-owner of Holy Smokes BBQ, in 2006. (The Republican file photo)

Holy Smokes BBQ, Hatfield

The landmark restaurant on Route 5 was the site of a Lutheran church built in 1889.

Owners Louis and Leslie Ekus bought the building in 2003 and turned it into a popular barbecue joint that developed a clientele of true believers in its wood-smoked dishes.

Fire destroyed the popular eatery in June 2007 and the owners spent the next two years operating Holy Smokes as a seasonal catering enterprise, and later a short-lived deli.

The Republican file photo

Valle's Steak House, Springfield

The former Valle's Steak House in Springfield, seen here in 1984

Located near the North End Bridge, it was later home to a Hilltop Steakhouse..

The Republican file photo

An attempt to revive the once popular downtown dining spot in 2004 failed.

The iconic Fontaine’s chicken sign, which was a Boston landmark until 2005, greets visitors to @culinarymuseum! pic.twitter.com/tUl8hAtRCA

&mdash JWU Culinary (@JWUCulinaryNow) March 15, 2016

Fontaine's, West Roxbury

Fontaine's and its landmark neon chicken was a fixture at the corner of VFW Parkway and Route 109 roadway beginning in 1952. It closed in 2005.

Vintage opened on the same spot, but closed its doors in 2008.

The Republican file photo

Copper Lantern, Granby

June 2, 1987 Republican file photo of the former restaurant, The Copper Lantern on Route 10 in Granby.

Don Treeger / The Republican file photo

Top o' the Round, Springfield

The Holiday Inn hotel first opened in March 1968.

At the time, it was the fifth in the chain of Holiday Inn of its design with a revolving restaurant atop its roof to accommodate 225 people.

The Republican file photo

Piccolo's Ristorante, Westfield

A decade ago, Piccolo's brought a taste of Italy to the Whip City.

Don Treeger | The Republican file photo

Yankee Pedlar Inn, Holyoke

Eugene and Catherine Tamburi converted a historic home into a restaurant and inn in 1947.

Until 2016, the Pedlar has hosted countless weddings, proms, business meetings, Chamber of Commerce luncheons and an annual Sunday morning breakfast for the Holyoke St. Patrick's Parade.

The Republican file photo

Spaghetti Freddy's, Springfield

They could not keep those hot breadsticks coming fast enough at this Tower Square restaurant.

European Restaurant, Boston

The sign from the beloved European Restaurant, formerly of Hanover Street in Boston.

The sign is seen here at the National Heritage Museum in Lexington, Mass.

Don Treeger / The Republican file photo

Spaghetti Warehouse, Springfield

The Spaghetti Warehouse on Congress Street in downtown Springfield first opened in May 1993.

The popular pasta eatery closed up shop nine years later.

The Republican file photo

Howard Johnson's, Greenfield

Howard Johnson's in Greenfield was the last of the chain's outposts in Massachusetts.

The Republican file photo

Gus & Paul's, Springfield

A longtime Springfield institution, Gus & Paul's closed in December 2013 after years of struggling to retain its niche in a changing retail landscape.

Brothers Paul and Gus Weissman started Gus & Paul's in 1958 after moving to Springfield from the Bronx.

Christo's Restaurant in Brockton closing for good on New Years Eve. Photo is of the famous Gold Room . pic.twitter.com/QZk3fD06cy

&mdash Marc Vasconcellos (@PhotogMarc_ent) December 27, 2013

Until its closing in 2013, the restaurant founded by Christos Tsaganis with its famed Gold Room was a landmark.

The Crescent Street eatery, located on the East side of Brockton, made its regulars feel like family.

The Republican file photo

A March 9, 1983 file photo showing Maria Grace Nardi of the former Nardi's Restaurant in Springfield.

Family-owned Italian restaurants once dotted the South End and other Springfield neighborhoods.

Website screen capture

Brass Buckle, Greenfield

Until its closing in February 2018, the Brass Buckle served Southern and Tex-Mex comfort food with an emphasis on local ingredients for six years.

The Republican file photo

The Riverboat, South Hadley

A July 7, 1982 Republican file photo of the former Riverboat Restaurant, run by the late Anthony Ravosa, in South Hadley

Dini's Sea Grill, Boston

Until its closing in 1990, Dini's was an institution for 64 years.

The Tremont Street restaurant became front page news when it was revealed that then-Gov. Edward King had $1,200 worth of lobster and crabmeat salad sandwiches delivered from Dini's to his office.

The Republican file photo

Colonial Tea Room, Springfield

This April 1, 1993 Republican file photo of the Colonial Tea Room at the former Steiger's in Springfield.

The restaurant was located on the fifth floor of the downtown Springfield store.

Postcard courtesy of Digital Commonwealth

Putnam and Thurston's Restaurant, Worcester

Once billed Worcester's largest restaurant, Putnam & Thurston's was a top dining spot following its opening in 1858.

Breakfast and lunch was served in the Hunting Room, while the Spanish Room was reserved for luncheons and dinner for more than a century.

The Mechanic Street restaurant featured dancing and professional floor shows every night during its heyday.

The Republican file photo

Santi's owner Al Santinelli seen at the Springfield restaurant's bar in this December 20, 1978 file photo.

Photo courtesy of Holyoke History Room/ Holyoke Public Library

The Puritan Diner, Holyoke

The Puritan Diner, seen here in a photo circa 1952, was located at 1608 Northampton Street.

Jimmy's Harborside, Boston

Jimmy's Harborside Restaurant was a Boston institution that served up seafood favorites for eight decades.

It was demolished in 2007 and in its place stands Liberty Wharf.

Don Treeger / The Republican file photo

Hofbrauhaus, West Springfield

The venerable Hofbrauhaus was located at 1105 Main Street in West Springfield.

Owners Joe and Liz Stevens, seen here in the main dining room, closed the German-American eatery in April 2018.

Website screen capture

Tom and Eileen Fazio closed their beloved restaurant after the 2017 summer season.

The husband and wife team, who baked bread and pressed pasta for almost three decades, retired to Florida.

The Republican file photo

Embassy Grill, Chicopee

Located across the street from the Chicopee City Hall in Market Square, Bobby Therous's Embassy Grill was famous for its homemade donuts and lively conversation, and was host to every Chicopee political figure, judges and civil servants in the city for over 50 years.

Cactus Pete's Steakhouse & Saloon, Worcester

Popular with 21+ crowd in the 1990s, this Park Avenue bar and restaurant closed its doors in 2007.

The Republican file photo

Peking Duck, Springfield

The Peking Duck opened its doors on Main Street in 1986 and for more than a decade served up top notch Chinese fare in attractive surroundings.

The Republican file photo

B'Sharas, West Springfield

With its cafeteria approach to serving, B'Sharas offered fast, quality food for diners in a rush along Riverdale Street.

The Republican file photo

Famous Bills, Greenfield

A Federal Street fixture since 1927, Bill's closed and the property auctioned off in 2008.

Joe Tecce's Ristorante & Groceria, Boston

A landmark Italian restaurant that has been in the North End of Boston for more than 60 years is going to be closed in 2011.

The owners of the restaurant filed for Chapter 11 bankruptcy protection, citing major disruptions during the Big Dig construction project as a reason for the filing. (They were later awarded $8 million.)

The Republican file photo

After more than 75 years in business, Silvano's Restaurant on Worthington Street closed its doors more than a decade ago.

The city of Springfield auction off the former Italian restaurant known for its great marinara sauce in 2009.

The Republican file photo

Jack August, Northampton

The name Jack August was once synonymous with fine seafood in Western Massachusetts.

The Republican file photo

School Street Bistro, Westfield

Before it shuttered in 2012, the bistro offered Italian-American fare.

John Phelan | Creative Commons photo

Brigham's Ice Cream, Arlington

Founded in Newton Highlands in 1914, there were once 100 Brigham's Ice Cream franchises, many in Massachusetts.

The ice cream manufacturer was bought by HP Hood, which has retained the retail brand, in 2008. The restaurants were acquired by Deal Metrics, which later faltered.

The last Brigham's restaurant, located in Arlington, changed its name in 2015 and closed a year later.

Alice's Restaurant. Both are closed now. (@ Theresa's Stockbridge Cafe in Stockbridge, MA) https://t.co/Hhz3wtFs6W pic.twitter.com/u95uTjclZI

&mdash Todd Van Hoosear (@vanhoosear) May 4, 2016

Alice's Restaurant, Stockbridge

The eatery made famous in the Arlo Guthrie anti-draft song is long gone.

Theresa's Stockbridge Cafe filled is spot at 40 Main St., but is now just a memory too!

The Republican file photo

The late Albert S. Scibelli and Rose M. (Langone) Scibelli ran Ciro's for 24 years before shutting down in the early 1990s.

A new Ciro's opened in the South End in 2017, but it is not related to the original Italian-American eatery.

Ralph and Olympia Fantasia, owned and operated the Concord Avenue restaurant for more than 50 years until its closing in 1984.

Known for its good food and top-notch wait staff, the function room at Fantasia was the site of many family celebrations and wedding receptions.

Don Treeger | The Republican file photo

Chandler's, South Deerfield

Chandler's offered traditional American dishes for both a lunch crowd and couples seeking romantic candlelight dinners beginning in 1995.

The restaurant at the Yankee Candle flagship store closed in May 2017

The Republican file photo

The A&W was still in operation when the photo was taken on Nov. 3, 1970 along Boston Road.

"Lift a mug or lug a jog" of the popular root beer from the fast food chain, which had restaurants statewide.

Now, only a Harwich Port location remains in Massachusetts.

The Republican file photo

Abdow's Big Boy, Chicopee

Thus Republican file photo showing the Big Boy in front of the Abdow's restaurant in Chicopee on March 22, 1988.

The Republican file photo

Serafino and Olimpia Cerasa founded the restaurant in 1948, and three years later moved to the Worthington Street location where sons Joseph and Donald Cerasa served the family's famed Italian cuisine until April 2012.

Webster House, Worcester

A staple in Worcester, the Webster House was known for its hearty meals for 80 years.

The restaurant was built around the Levi Knowlton House, which was constructed in 1851.

The building was demolished in 2015.

The Republican file photo

Betty's Old Town House, Agawam

In the 1970s, Betty's Old Towne House was the place to go, but it ended its nearly 40-year run in 1998 to make way for a drug store.

The 166-year-old building was one of the oldest structures in Agawam.

The Republican file photo

Ponderosa Steakhouse, various locations

The Ponderosa and its sister operation, Bonanza, were popular throughout Massachusetts in the late 1970s, though the chain has not locations in the Bay State anymore.

Ponderosa offered beef dinners at low prices. A newspaper coupon would allow a diner to buy two ribeye steaks for just $5.99.

The Republican file photo

Flaming Pit, Springfield

Back in the 1970s, the Pit was popular among diners traveling Boston Road.

The restaurant with its family-friendly fare was located inside the Eastfield Mall.

The Republican file photo

Willow Glen House, East Longmeadow

Ernest and Eve Siano, founded and owned the former Willow Glen House in East Longmeadow.

They established the restaurant on North Main Street in 1960, and retired in 1972.

The Republican file photo

Chestnut Tree, Springfield

The Chestnut Tree, seen here in a January 1986 photo.

The Republican file photo

Monte Carlo, West Springfield

The Monte Carlo Restaurant is closed its doors in June 2017 after 83 years.

Run by the Pugliano family for three generations, the Italian-American restaurant at 1020 Memorial Ave. was one of oldest dining spots in Western Massachusetts.

Standing line at Italian Kitchen in Lawrence MA. It's the end ofan era. pic.twitter.com/j5EpkvprkB

&mdash Kelley (@bratknits) April 29, 2017

Italian Kitchen, Lawrence

Known for its two-item menu, the Italian Kitchen ended its nearly 60 year run in 2017.

Owner Peter Messina and his wife Ruth retired, closing the Common Street eatery, which was known for two items--crispelli and rice balls (arancini).

The Republican file photo

New Bridge Lunch, Springfield

March 14, 1961 Republican file photo showing the former New Bridge Lunch restaurant in Springfield.

The Republican file photo

Sept. 17, 1987 Republican file photo of the former Sze's restaurant on Main Street in Northampton.

The Republican file photo

Fitznuggy's, West Springfield.

Jan. 22, 1988 Republican file photo of the former Fitznuggy's restaurant on Riverdale Street in West Springfield.

The Republican file photo

Ann Fields Country Pie, Springfield

File photo showing the former Ann Fields Country Pie Restaurant in Springfield.

Other Ann Fields locations included Haldey and the Connecticut towns of Enfield and South Windsor.

Mildred's Chowder House, Hyannis

For more than 30 years until its closing in the 1980s, Mildred's was known for making what some called the best clam chowder on Cape Cod,

President John F. Kennedy loved Mildred's chowder so much, that he requested that it be served at the Inaugural Luncheon in 1961.

The Republican file photo

Vanilla Tree, Springfield

May 3, 1982 Republican file photo of the former Vanilla Tree and Shamrock lounges on Lyman Street in Springfield, near Union Station.

The Republican file photo

Page's Loft, Northampton

Page's Loft in Northampton seen here in a November 26, 1984 file photo.

George Page, built the Northampton Hilton Inn in the 1960s and ran it for the next two decades.

The Republican file photo

A Dec. 27, 1977 Republican file photo of the former Picot's Place. The spot was later home to La Difference and then Louie's.

The Republican file photo

Sze's Restaurant, Springfield

Nov. 25, 1886 Republican file photo showing the former Sze's Restaurant at the "X" in Springfield. The Springfield restaurant closed in 1990.

The Republican file photo

The Lakeside Inn, Wilbraham

A wonderful restaurant with a terrific view closed in 2000. It's Boston Road locale was later home to a short0lived Tex-Mex venture, Tequilas.

The Republican file photo

Bernardino's with its buffet was later replaced by the German-American fare offered at The Munich Haus.

The Republican file photo

Foster House, Westfield

The Foster House Restaurant in Westfield closed in 2004 ending a run that dated back to 1849.

The Republican file photo

Empire Cafe, Springfield

March 11, 1981 Republican file photo of the former Empire Cafe on Main Street in Springfield.

The Republican file photo

Blue Eagle Restaurant, Springfield

Traditional fare at reasonable prices made Blue Eagle a popular dining spot in the 1990s

Using the recipe file, Steve and Nick Kazalis, whose family had owned and operated the Blue Eagle on Worthington, attempted to restart the business as the short-lived Two Eagles on Island Pond Road in 2004.

The Republican file photo

Fire robbed Route 9 of 11 shops and businesses in 2013. Diners had to wait 13 months for the return of this wonderful restaurant at a nearby location.

The Republican file photo

Green Street Cafe, Northampton

In this Jan. 21, 2012 Republican file photo, the cafe marked its last night of business titled "The Last Supper" celebrating over 20 years in Northampton.

The Republican file photo

A Bottle of Bread, Shelburne Falls

Frequently cited as one of Franklin County's lost gems, its eclectic menu and great patio view made it a popular spot in the 1990s.

Seen here in 1999, the restaurant featured a menu fine-tuned to popular tastes.

Side Street Cafe, Northampton

Situated at 42 South Maple St. in the Florence section of the city.

The Republican file photo

Nuttie Goodie Tearoom, Springfield

George Legos behind the counter at the landmark downtown restaurant before its closing in 1986.

The Republican file photo

Ivanhoe, West Springfield

The last of the Abdow family restaurants closed its doors in July 2007.

The menu at the Ivanhoe, seen here in a 2003 file photo, always focused on mainstream sensibilities.

The Republican file photo

Green Emporium Cafe, Colrain

This Colrain favorite ended its nearly 20-year run in 2011.

The Republican file photo

Best remembered for cheesy atmosphere and birthday songs, this Holyoke Mall found itself in hot water after it was found to have sold alcohol to minors and numerous late-night disturbances were reported.

It closed its doors in 2004

The Republican file photo

Piccadilly Pub, West Springfield

The Riverdale Street eatery was part of a chain of about 10 restaurants in Massachusetts, all now closed.

The Republican file photo

Cafe Eurasia, Springfield

Japanese fare and sushi enjoyed a brief run sopme 15 years ago in downtown Springfield at Eurasia on 272 Bridge St.

The Republican file photo

Woodbridge's Restaurant, South Hadley

Edward J. Ryan Jr. and Paul D. Boudreau closed the popular tavern in 2006, attributing a decline in its 25-year-old business to congestion caused by the nearby South Hadley Center road project.

The Republican file photo

La Cazuela Restaurant, Northampton

In 2007, Dan J. Mason and Jody S. Sieben sold off the popular La Cazuela at 271 Main St. to Claudio Guerra to make way for Mama Iguana's.

The Republican file photo

Sienna, South Deerfield

When Sienna opened back in the early 1990s, its founder, Chef Jonathan Marohn, was one of the first practitioners of New American cuisine. It changed hands in years that followed and closed its doors three years ago.

The Republican file photo

The Oaks Inn, Springfield

The Oaks Inn, seen here on Aug 29, 1958, was popular for banquets.

Theordore Haynes's old mansion was christened The Oaks Inn in 1954. It was demolished seven years later.

The Republican file photo

Chef Kevin Cousins cooked many a memorable meals at the Center Street restaurant.

Don Treeger | The Republican file photo

Bertucci's, West Springfield

Bertucci's closed restaurants in Amherst, Longmeadow, Randolph, Taunton, Wayland and West Springfield just hours after filing for Chapter 11 bankruptcy protection on April 16, 2018.

Joey Crugnale founded Bertucci's in Somerville in 1981. CEO Brian Wright took over in 2016 and started a program to combat rising competition from fast-casual chains like Panera Bread.

In Massachusetts the chain has restaurant still open in Andover, Beverly, Boston Children's Hospital, Braintree, Brockton, Cambridge, Canton, Chelmsford, Framingham, Hingham, Holliston, Lexington, Mansfield, Marlborough, Medford, Needham, Newton, North Andover, North Attleborough, Norwood, Peabody, Plymouth, Reading, Swampscott, Taunton, Waltham, West Roxbury, Westborough and Woburn.


11 Best South Indian Curries You Can Try At Home

Highlights

Be it the creaminess of coconut milk or the splutter of mustard seeds and curry leaves, South Indian cuisine never fails to impress our taste buds with its distinct dishes. With a variety of regional dishes within South India, the cuisine together has mouth-watering curries both vegetarian as well as non-vegetarian curries to relish, that goes beyond piping-hot sambar! On one hand we have zesty and flavourful cuisine of Kerala - which is predominantly non-vegetarian, on the other hand, we have Tamil Nadu cuisine that boasts of many vegetarian delights. And if you like your curries bursting with flavours, then Andhra curries will be a treat for you.

So for all the fans of south Indian cuisines, we have got some of the most delicious curries from the southern region that you can try at home.

Here Are 11 Best South Indian Curries That You Can Try At Home:

1. Andhra Style Chicken Curry

A fiery Andhra curry is cooked with ginger-garlic paste, curry leaves, cinnamon, chicken masala and a delectable cashew and poppy seed paste. Pair with crispy appams or rice! Find the full recipe here.

This drool-worthy chicken curry is full of spice and mouth0watering flavours!

2. Avial Curry

A delicious mix of vegetables in a light, delicately spiced yogurt gravy, avial curry is perhaps Kerala's favourite dish, especially in the summer season! Perfect for a light lunch meal and even when you have some leftover veggies such as drumsticks, carrots, pumpkin and beans. Find the recipe here.

Avial is a mix of many nutritious veggies.

3. Coorgi Gawti Chicken

Chicken cooked in the goodness of fenugreek seeds, pepper, curry leaves that make up for the bold flavours of coorgi masala. Find the recipe here.

4. Ulli Theeyal

Shallots cooked in a rich coconut gravy full of tamarind extract, curry leaves, fenugreek and red chillies! Aren't you slurping already?! Go ahead and cook it at home with this simple recipe here.

5. Meen Murringakka Curry

A delicious fish curry, made with sardines made with tamarind, coconut, shallots and red chillis, comes from the backwaters of Kerala and is sure to impress your taste buds! This would go well with steamed rice. Click here for the recipe.

Give your love for fish curries a south Indian spin!

6. Erissery

Enjoyed as a side dish across Kerala, erissery is a stellar dish made with pumpkin and coconut in just about 30 minutes. It is more often prepared on festivities such as Onam and special occasions like weddings. Find the recipe here.

7. Kori Gassi

A delectable combination of coconut milk, tamarind and chicken pieces, Kori gassi is sure to be a royal treat on the table! Find the recipe here.

8. Bendakaya Pulusu

Love okra? This absolutely delicious curry of okra in tangy tamarind gravy is a perfect dish from the Andhra region to try next. Click here for the recipe.

9. Chicken Chettinad

A host of bold spices tossed in chettinad masala, this dish is perhaps one of the star dishes of Tamil Nadu. A delectable melange of onions, tomatoes, cloves, cinnamon sticks, cumin, curry leaves and a rich coconut-y paste, chicken chettinad is perfect for some special occasions! Relish this as a wholesome meal with a bowl of rice. Find the full recipe here.

Chicken Chettinad is one of the most popular dishes from the Chettinad region of Tamil Nadu.

10. Gongura Mamsam

A mind-blowing meat delicacy, gongura mamsam is a hearty mix of cinnamon, cardamom, onions, garlic and chilli with gongura leaves and lamb, this one is a meat lovers' delight! Find the recipe here.

11. Kerala Prawn Curry

Right from the region of Malabar, this juicy curry full of prawns cooked in a coconut curry is sure to tantalise your senses! Pair this delicious curry with steaming hot rice and soak in the goodness of this wholesome meal. Click here for the full recipe.

A prawn lover cannot miss this!

Try these sumptuous South Indian curries at home and share your experience with us in the comments section below.

About Aanchal Mathur Aanchal doesn't share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.


8 quintessential New Mexican foods we wish would go national

QUINTESSENTIAL NEW MEXICAN FOOD could succinctly be defined as anything made with New Mexico’s famous red or green chiles. And I’m not talking “a little bit” of chile — “a lot” of chile is what really sets each dish apart from the rest of Southwestern cuisine.

Below are eight New Mexican foods that for me, as a long-time resident, are the most addictive, and which I miss most whenever I travel outside of the state. Each could easily be made in any home kitchen and are definitely primed for a broader audience. In addition to the links provided below, you can find recipes to most of these dishes on my site, MJ’s Kitchen.

1. Red chile sauce

Red chile is a sauce made with dried red chile pods or red chile powder, a liquid (water/stock), onion, garlic, and a little seasoning. It’s used to smother burritos, tostadas, stuffed sopapillas, and eggs. It’s THE enchilada sauce for New Mexico red chile enchiladas, as well as a spicy condiment for a bowl of beans, soup, or stew. It’s a staple product in many New Mexico kitchens.

2. Carne adovada

New Mexico’s version of Mexican adobada is made for carnivores. Big chunks of pork are marinated overnight in red chile sauce and then slow-cooked for a few hours. The result is tender bites of spicy, meaty goodness. Carne adovada is usually served with beans and/or rice and a flour tortilla. It’s also used as the filling for enchiladas, stuffed into a sopapilla or burrito, or wrapped in a soft corn tortilla as a taco.

The recipe linked below is a quick and modern method for making carne adovada, but it you want to follow the traditional process, you can use any red chile sauce for the overnight marinade and then slow-cook, covered in a 325°F oven, for 2-3 hours.

Get the recipe: New Mexico carne adovada, via Santa Fe School of Cooking

3. Posole

Posole is both an ingredient and a New Mexico stew. Posole the ingredient is corn boiled and soaked in slaked lime water (cal). This process, called nixtamalization, improves the nutritional value of the corn as well as its flavor and size. This version of posole is also known as hominy.

Posole stew is New Mexico comfort food and, along with green chile stew, a traditional holiday dish. It generally consists of posole, pork, and red or green chile. However, there are many other variations that have been created to fit personal tastes, preferences, and diets. Get creative!

4. New Mexico green chile stew

New Mexico green chile stew is the quintessential holiday dish. Everywhere you go in New Mexico during the holidays, someone is serving up green chile stew. But honestly, it’s too good to restrict to only one time of year — I start thinking about green chile stew the first time I smell chile roasting in the fall.

Traditionally, it’s a soup-like dish packed with roasted green chile, pork, and potatoes. However, just like posole, there are variations. I personally like mine with beef, but I’d never turn down one made with chicken or beans, because truthfully, it’s all about the chile. It’s an easy dish to make and probably the most addictive in all of New Mexican cuisine.

5. Stacked red or green chile enchiladas

One of our favorite types of enchiladas is the stacked red chile enchilada: three corn tortillas dipped in red chile sauce and alternated with simple ingredients like onion, cheese, black olives, and more chile. The green version uses green chile sauce, cooked chicken, cheese, sour cream, and again, more chile.

You can make individual or restaurant-style servings, or a casserole for the family. While the casserole enchiladas are baked in the oven for about 30 minutes, the restaurant-style enchiladas are heated in the microwave or under the broiler for only a couple of minutes. For the final touch, top each serving with a fried egg. It’s hard to find better enchiladas anywhere.

Get the recipe: Stacked red chile enchiladas
Get the recipe: Green chile chicken sour cream enchiladas, via Viva New Mexico

6. Calabacitas

Calabacitas (Spanish for squash) is a traditional late summer / early fall New Mexican dish. It’s mostly seasonal because it’s best when made with fresh ingredients: roasted green chile, summer squash, and corn. It’s one of those quick sautéed vegetable dishes that goes with just about anything and that really celebrates the flavors of its ingredients. New Mexico calabacitas should be in every cook’s recipe box.

7. Stuffed sopapilla

Sopapillas are cut squares or triangles of dough, deep-fried until they puff up into hollow little pillows. In New Mexico, they’re stuffed with just about anything you want to stuff them with — beans, beans and rice, beans and beef, just beef, chicken, carne adovada, or calabacitas. Once stuffed, the sopapilla is smothered in cheese and your choice of red or green chile, or “Christmas” (a little bit of both red and green).

A recipe for sopapillas follows.

8. Sopapilla with honey

In many New Mexican restaurants, dessert is complimentary. With each order you get one to two sopapillas. On the table is also a pitcher of honey. When you finish your meal, tear the corner off a hot sopapilla, wipe up that last bit of chile on your plate, and eat it. Drizzle some honey into the center of the sopapilla, ceremoniously roll the honey around to coat the inside, then take a bite of steamy, sweet goodness.

Get the recipe: New Mexico sopapillas with honey


5 Reasons Eating Will Always Be the Best Part About Traveling

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We all love traveling. There’s sight-seeing, meeting new people, the ability to take shameless Segway tours, and let’s not forget about the endless amounts of Instagram posts. But the best part of all is the food.

Different areas of the world have so many new flavors and dishes that you would never even think of. From decadent scoops of gelato to exotic acarajé, there is always something fun to try. The possibilities are endless. Here are more reasons why food trumps all aspects of traveling.

1. You Discover Foods You’ve Never Tried Before

There are so many dishes in other countries that you would never try if you do not traveled outside the U.S. Traveling somewhere new opens your eyes and your taste buds to a whole new range of authentic flavor profiles and foods that you would’ve otherwise been missing out on.

If you’ve traveled to Poland, you know about the famous pierogis, a traditional Polish dumpling stuffed with various meats and vegetables. These are some of the most delicious (not to mention cheap) things you’ll ever eat in your life. If you’ve never tried them, get on it with this recipe.

Discovering a new food while traveling is reason enough to go back to a country someday. So, if you’ve traveled a lot, you have a lot of countries to visit in the near future.

2. You Experience Foods You Eat at Home in a New Way

While discovering completely new foods in a foreign country is amazing, so is trying a food you’ve eaten many times before and finding a completely new flavor in it. Foods in other countries have so much more flavor than the American versions of them.

For example, mozzarella cheese in Italy has so much more flavor than the kind at your nearest grocery store. The taste and texture can be so different that it may seem like you are trying a new food for the first time.

3. A Country’s Food Tells You A Lot About Their Culture

It’s so cool going to a different country and seeing how much you can tell about a culture and what they value purely based on their food. Take Costa Rica for example. The country’s motto is “pura vida” which means “pure life.” The country and its people truly embody that.

Their staple meal is a meal consisting of rice, sweet plantains, and your choice of either beef, chicken, or fish, all of which are very fresh. It’s such a simple meal because that’s what they as a country and culture represent: simplicity. Therefore, you can expect a lot of fresh fish and chicken, a lot of beautiful fresh fruit, rice, and not much else.

On the other hand if you look at France as a country, especially Paris, their staple foods are nice bread, fine cuts of meat, decadent desserts, expensive cheese, and beautiful wine (often the two are paired together).

They as a country tend to value the finer things in life – for them, it’s better to eat a small amount of something truly exquisite than a lot of a poorer-quality product. The Parisian aesthetic is elegance and class at every turn.

4. Food Brings People Together

Photo by Josephine Rozman

There’s nothing better than experiencing new food with others who are just as ecstatic about it as you are. Find a family member or a friend that shares the same love of food that you may have. You’ll bond over the amazing new foods you try, what you should try next, and what cool restaurants you should go to while traveling.

Food also helps you meet new people. It is always cool to strike up a conversation with a stranger at the table over about their dessert that looks just as good as the picture on the menu. You may make a new friend and try something new that you may never have thought to try.

5. You Gain New Flavors and Dishes to try at Home

Going to a new country and trying new dishes and experiencing new flavors means you get to come home with so many things to try in your own kitchen. Sure, it might not taste exactly like that pasta you had in Rome, but hey in the real world you can tell yourself it’s just as good, right?

One of the best parts of traveling and trying new things is to bring home that knowledge you didn’t have before to use it, so take advantage of it. The kitchen is a place where you can travel to any country without having to ever leave your house, so get cooking, friends.


Watch the video: Αλίκη: Άφησε έγκυο την μνηστή του. Θα τον εκδικηθώ - Ευτυχείτε! 10012020. OPEN TV (December 2022).