Have you ever wondered where our delicious flavors come from, and how they traveled from Mexico all the way to your mouth? Let us quench your thirst for this knowledge while we quench your thirst for Jarritos.
We use only the best, highest quality ingredients to bring the freshest Mexican food experience to you. That is our commitment. All our food and sauces are prepared daily from scratch in our kitchens with top-quality products.
All entrees are accompanied with rice, your choice of beans, chips and salsa.
Our traditional red sauce Enchiladas, stuffed with your choice of shredded beef, shredded chicken, shredded savory short beef, or cheese.
Enchiladas made with a fresh tangy tomatillo sauce with your choice of savory shredded chicken or cheese topped with melted cheese.
Shrimp Enchilades for additional charge
Made with our tomatillo green sauce, stuffed with cheese, sauteed zucchini and grilled onions. Topped with cheese and sour cream.
Best fajitas in town!
Grilled to perfection with our own sauce, onions and bell peppers.
Steak or Chicken
CHILE RELLENO DINNER
Favela's famous chile relleno, a fresh roasted poblano chile battered and stuffed with mexican cheese and
topped with our exclusive light tomato broth.
Red chile pork tamales made right in our kitchen.
CHILE VERDE DINNER
Braised pork with peppers in green tomatillo sauce.
CHILE COLORADO DINNER
Savory slow cooked braised chile colorado.
Succulent tender marinated port shoulder braised with garlic, onions, spices and oranges.
We use only the best, highest quality ingredients to bring the freshest Mexican food experience around to you. That is our commitment.
All our food and sauces are prepared daily from scratch in our kitchens with top-quality products.
Favela’s offers a variety of appetizers, traditional combination plates, and excellent kids’ items. In addition, we offer mash and whole pinto beans as well as whole black beans. A choice of the finest and freshest flavored tortillas such as spinach, wheat, tomato, and the traditional flour tortillas can be selected to wrap-up your burritos. We even feature daily blackboard specialties to ensure that we provide our guests with a wide variety of choices for every palate.
Thousands have enjoyed signature dishes such as Top Sirloin Steak Fajitas, Enchiladas Suizas, outrageous Burritos, Fish and Shrimp tacos, Chiles Rellenos and many other flavorful dishes.
Avoiding the use of preservatives and lard makes our products more desirable and healthy in a society where health consciousness is an important factor. Being so sure of our products, we were among the first business in our County to work with a nutritional consultant to create a nutritional guide. But don’t let the health factor fool you because when it comes to taste, the food is raving in flavor. The secret ingredients individualize every item in the menu assuring you that no two items will taste the same and leaving you only with the desire of indulging in other items.
Orxata de xufa, the delicious milky beverage made from ground almonds, sesame seeds, rice, barley or tigernuts (chufa nuts), better known as Horchata, varies in name and flavor from region to region. The sweet and infectious drink, which is served chilled or over ice, originated in Valencia, Spain, has become a favorite natural summertime refreshment throughout Europe and South America.
In Mexico, Guatemala and the U.S.
Taquerias often have large dispensing fountains, where the rich liquid rotates in the belly of the large containers, waiting to act as the perfect accompaniment to tacos, burritos and other fast food-style Latin food. In Mexico and Guatamala, Horchata is made with rice and cinnamon, and often with vanilla. The United States on the most part has adopted the rice-based or, less frequently used, morro horchata of Mexico, and horchata is sometimes available in grocery stores in powder form or is sold ready-made. Some places in the U.S .even offer Horchata Frappes.
in Honduras, El Salvador, Puerto Rico, Nicaragua, and Venezuela
Southern Honduras and El Salvador use morro seeds, not rice, but includes the traditional tigernuts, as well as peanuts, almonds and cashews. It is strained before it is served. Other parts of Honduras and Nicaragua refer to horcata as semilia de jacaro, and it is made from jicaro seeds ground with rice and spices. Puerto Rico calls the drink horcata de ajonjoli, and uses ground sesame seeds, water, sugar, cinnamon sticks and evaporated milk; sometimes coconut milk, allspice, barley and lime zest is used. Venezuela uses sesame seeds, water and sugar; but, they also make chichi, a similar drink, is comprised of rice flour, sugar, water and an alcohol made from fermented corn flour. In Ecuador, they use an infusion of 18 herbs.
Horchata Word Origin from Catalan
In terms of etymology, the name derives from the Catalan word orxata, from ordiiata, because the drink was made from ordi (barley). There are farce tales regarding the development of the name, including one legend where Spanish Conquistador James I of Aragon visited the village of Alboraria for the first time, and partook of the sweet beverage, and allegedly proclaimed, "Açò és or, xata!" ("That's gold, darling!").
"The gold" is fairly easy to make at home, but does take patience in order to yield delicious results. There are thousands of recipes on the internet, adding and subtracting key ingredients, but there are also traditional recipes that are rumored to be quiet delicious: Find recipes HERE.