ADDRESS: 20221 N. 67th Ave., Glendale, in the Legends Shopping Center on the northeast corner of 67th Avenue and Loop 101.
PHONE NUMBER: 623-376-6270.
HOURS: 11 a.m. 9 p.m. Sunday through Thursday, 11 a.m. to 10 p.m. Friday and Saturday.
OWNERS: Jennifer and Dino Kodofakas.
CUISINE: Fast-casual Mexican.
SEATS: 73 capacity, plus some outdoor seating.
OPEN SINCE: May 2.
SPECIALTY OF THE HOUSE: Carne asada; chile rellenos.
POPULAR APPETIZER: Quesadillas; chips and salsa.
POPULAR LUNCH ENTREE: No. 4 (two beef or chicken hard tacos); No. 21 (one cheese enchilada, beef or chicken taco).
POPULAR DINNER ENTREE: No. 10 (two chile rellenos served with homemade ranchero sauce and a tortilla); No. 15 (chile relleno and beef or chicken taco), No. 16 (chile relleno and cheese enchilada), No. 17 (carne asada plate served with guacamole, pico de gallo and sauteed onions); Southwest chicken or steak burrito; Southwest salad; beef or chicken super burrito (served with beans, cheese, lettuce, and tomato, wrapped in two tortillas).
AVAILABLE FOR: Dine in, take out, catering, parties, delivery (no delivery charge).
PRICE RANGE: 95 cents to $9.
WHAT ELSE YOU SHOULD KNOW: The restaurant is family-owned and operated. The dining area features three flat-screen televisions. The owners recently obtained a liquor license and will serve beer, wine and margaritas. There is a fresh salsa bar, and chips and salsa are free when patrons dine in. A kids menu is available. Burritos are also available enchilada style. As a fast-casual restaurant, Dino Kodofakas said employees will bring all orders, as well as refills for chips and salsa, to the table for patrons. Kodofakas also said they enjoy partnering with various community groups and giving back to the community.
UNIQUE TIDBITS: The restaurant will soon begin offering a “happy hour” menu featuring mini chimis, queso dip and other items. Also, Kodofakas said he is planning to offer a “Man vs. Food” type challenge: a $50 burrito that weighs 10 to 15 pounds that must be eaten by two people within one hour. Anyone who finishes the challenge will be photographed for the “Wall of Shame” and will not only have their burrito paid for, but also will earn $50. Everything on the menu is made fresh from scratch in house daily, using local spices and ingredients from local businesses. Tortillas are delivered fresh daily. Kodofakas learned about the restaurant industry from his father and has spent most of his life working in restaurants.
FUTURE PLANS: Kodofakas said he and his wife hope to open two more locations in the Northwest Valley in the next five to six years.
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