rts ^Entertainment
LAC KA MA sprint
June 1, 2005
•11
exican food put to the test
arnie
Bergstrom
¡Clackamas Print
pre is a difference between
[ cooking and restaurant
g, and when you stumble
the real thing, it’s magic,
ml Loncheria is a Mexican
ant with a grandmother
[k, cooking as if she real-
|ans it. Look for a bright
Building just two miles from
mas at 212 Molalla Avenue,
[gon City.
m the street, the building
I my eye. It looked cozy, and
curious. Inside, the bright
land the hanging decorations
d the customers, giving it
1 of a tropical country. The
fruit at the counter adds to
'fence.
though there are daily spe-
[1 ordered a roast pork taco
1.25, with a side of guaca-
($2.50). The waiter warned
at there are no chips here,
ked me how I would eat it.
hips weren’t necessary. The
ole was as much of a fresh
[as anything, with real pieces
Ions and tomatoes mixed into
rdered the taco to get “regu-
exican fare, but what I got
Outstanding. I got a slow
’d, heavenly tasting pork
Inside a tortilla. I felt like I
ting Sunday dinner.
e burritos come with three on
late for $5.25. My daughter
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Joanne Bergstrom Clackamas Print
Mitzil Loncheria, located two miles from the college at 212 Mollala Ave., is the best of the
local Mexican restaurants reviewed. It features excellent food and a bright atmosphere.
ordered a child’s plate for $3.25,
which was more than enough food.
She also ordered the fresh fruit
strawberry Licuado, or smoothie.
The menu is small, with the
usual mix of tortillas, tacos, tosta
das, and sopes', but each day there
are two specials for lunch and
two specials for dinner. Today’s
lunch specials were chicken toma
to stew and beef strips with red
chile sauce. Both came with hand
made tortillas, rice and beans—for
$4.95.
They are open from 11 a.m. to
9 p.m., Monday through Saturday.
Service is not the fastest,
though, and if you don’t have a
full hour for lunch, it may be better
to use the drive-through across the
street at Los Tachitos.
Los Tachitos, located at 503
Molalla Avenue, serves the res
taurant-type fest food that most
people associate with Mexican
restaurants. Still, it is very well
spiced and quite tasty.
Inside, they have a big machine
that makes homemade tortillas.
They also serve Mexican pastries
and have a salsa bar to supplement
your order.
The best item that I tried there
was the green chile and pork bur
rito for $4.75. I could only eat
half of it, but it was good enough
to save. I also tried their tacos,
which were pretty standard but
very tasty—and, I might add, very
reasonable at $1.50.
They are open seven days a
week from 6:30 a.m. to midnight.
Their menu was extensive, though
they didn’t have a copy of it for
me to take home.
Either way, a special lunch can
be had for just a five-minute drive
from the school.
Cha Cha Cha, with many loca
tions in the Portland area, seems to
be the newest and latest fresh food
chain to hit the area, and if I could
have eaten the menu, it would have
been delicious. Unfortunately, I
had to eat the food.
Now I know this is subjective,
and I also admit to only trying two
items; but both the chile verde
burrito and the wild salmon taco
did not tempt me at all, the for
mer being just too heavy and sort
of sweet, and the latter being so
sweet it bordered on disgusting.
The menu calls the food
“Southern Mexican Cuisine” so
maybe it’s supposed to be different
than Northern Mexican cuisine,
though I’ve heard that burritos
are an American invention which
takes up half their menu.
They have 18 different burritos,
including three vegetarian choices
averaging $3.95, two salads, 11
taco choices at $1.50 each, two
tortas (sandwiches), nachos, din
ner plates and more. As I said, if I
could eat the menu, this would be
a wonderful place to eat.
Cha Cha Cha is open seven
daysaweekfrom 10a.m.- 10p.m.
and has five Portland locations:
Downtown, Sellwood, Irvington,
the Pearl, and Hawthorne.
I
wouldn’t go to any of them.
C. Farmers' Market supports local growers, economy
ima
Martinez
Clackamas Print
ne people say fanners have
yjob. They just put a small
into the ground and wait a
B days to let it grow, then
Ito ¿e public and get rich,
’e tell you that being a farm
lot an easy thing; it is more
licated that it looks.
ople get up very early in the
morning to irrigate their plants;
they take good care of them and
spend a lot of money on fertil
izers to get beautiful flowers or
fresh veggies at the end of the
harvest.
To make this job harder, they
have to find a fast way to sell
their produce before it rots, but
at the same time they have to
start sowing more produce for
the next sale. Most of the time
they sell their produce to big
companies for a cheap price, due
to these companies having more
commercialization in their stores
than farmers have in their green
houses.
Can you imagine? That’s how
they make their money, and we
don’t appreciate their hard work.
We just go to the store and buy
fruits that later rot in our kitchens.
It’s not fair. That’s why groups of
farmers have created what they
call “Farmers’ Market,” in which
they get together one day every
week to sell their produce direct
ly to the public, “How it has to
This association is all over
Oregon, arid it helps improve
farmers’ incomes and provides
local people and businesses with
fresh, high quality produce.
Farmers’ market reconnects over
90,000 Oregonians per week in
the peak of the harvest season,
and it has around 64 markets
in which each farmers’ market
builds upon its farmers’ and
community’s uniqueness. This
direct relationship between the
producer and the consumer con
tributes to strengthening our local
economies.
We as a community should
contribute to the growing of this
association; we are going to ge,t
fresh, cheap and good produce
right from the farm. In addition,
farmers are going to expand their
produce and build a better econ
omy for all of us. Some of the
markets are located in Portland,
Astoria, . Newport,
Salem,
Tillamook, and now very close
to us in Oregon City, next to the
clinic, during the weekends. We
should go and help our commu
nity farmers with their produce;
not just buying it, but eating it.
If you would like -to know
more about Farmers’ Markets,
visit www.oregonfarmersmar-
kets.org and be part of this new
way to help our economy.
w
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»11
Photo courtesy of ocean.washington.edu
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