lunch menu at Las Adelitas . . . changes every day, of course . . . we always hope for posole, but it's rare . . .
I'm going out on a limb and calling this a successful czech-mexican fusion cuisine:
Tacos Dorados de PaPa . . . I would have called them potato flautas . . . never seen such like before . . . altho' potatos are no-way unknown in new mexican cuisine, usually tho' as a side dish instead of rice.
Frijoles Charros . . . and bless my heart, PINTOS! . . . with franfurter slices instead of some other pork meat . . . so I'm saying this was czech frankfurter soup fused with friholes charros . . . Excellent!