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Midtown West >
Posted by Anonymous on 06/30/2014
Rice tastes as good as couscous, corn salsa is made with tiny kernels of sweet baby corn, even have simple tradtional toppings like radish, lime, pickled onion. And of course the real Texas 'cue which holds it own no matter how much is scooped on top. But at dinner time they sometimes have trouble keeping everything in stock. And there still appears to be a little confusion over which hot sauce is which. Why not just label them?