Thursday, May 19, 2022

Menu : Sides


Rice     $5.25

Beans     $5.25

Rice & Beans Combo     $8.25

Small Side of Guacamole     $1.25

Sour Cream     $1.00

Cheese     $0.75

Tortillas (2)      $1.00

Favela's Fresh Homemade Salsa:
Small        $0.75
12oz.        $4.00
24oz.        $8.00
32oz.       $12.00

Come have some chips and guac with us! Visit our website for our locations and menu.

Monday, May 16, 2022

Menu : Entrees


Platillos Fuertes
All entrees are accompanied with rice, your choice of beans, chips and salsa.

ENCHILADAS ROJAS   $14.95
Our traditional red sauce Enchiladas, stuffed with your choice of shredded beef, shredded chicken, shredded savory short beef, or cheese.
 
ENCHILADAS VERDES   $14.95
Enchiladas made with a fresh tangy tomatillo sauce with your choice of savory shredded chicken or cheese topped with melted cheese.
Shrimp Enchilades for $15.75

VEGETARIAN ENCHILADAS  $13.95
Made with our tomatillo green sauce, stuffed with cheese, sauteed zucchini and grilled onions. Topped with cheese and sour cream.

FAJITAS Best fajitas in town!
Grilled to perfection with our own sauce, onions and bell peppers.
Choose from:
Steak or Chicken   $15.00
Jumbo Prawns   $18.00

CHILE RELLENO DINNER  $14.95
Favela's famous chile relleno, a fresh roasted poblano chile battered and stuffed with mexican cheese and
topped with our exclusive light tomato broth.

TAMALES   $13.95
Red chile pork tamales made right in our kitchen.
A la carte $5.25

CHILE VERDE DINNER  $14.95
Braised pork with peppers in green tomatillo sauce.

CHILE COLORADO DINNER   $14.95
Savory slow cooked braised chile colorado.

CARNITAS DINNER   $14.95
Succulent tender marinated port shoulder braised with garlic, onions, spices and oranges.

SHRIMP IN TEQUILA CREAM SAUCE    $15.95
Jumbo prawns simmered in a Tequila Reposado cream sauce, served with black beans
and cilantro rice, with a sprinkle of cilantro

ENCHILADAS DE MOLE    $14.95
Corn tortillas stuffed with shredded chicken and topped with mole
(a traditional sauce made of dried chiles, plantains, raisins, chocolate and nuts).

HOUSE COMBINATION PLATE   $14.95
Choose two items between a regular taco, enchilada/chicken, beef, cheese or pork, OR tamale.
Includes rice and beans. Shrimp excluded.

Come have some chips and guac with us! Visit our website for our locations and menu.

Friday, May 13, 2022

Jarritos - "Great"


Sameness is bland, diversity is flavorful.

Visit our website to see more about our menu and locations.

Tuesday, May 10, 2022

Menu : Burritos



Burrito Collection
Our burritos are made with the best meats and marinated to perfection! Choose from our exclusive flavored tortillas; flour, wheat, spinach and tomato. Filled with our home-made Spanish rice, lard-free mashed and whole pinto beans or whole black beans and salsa.

Meat Choices
Carne asada steak • Pollo asado (grilled marinated chicken) • Al pastor (marinated pork in red chile)
Chile colorado port • Chile verde with green peppers • Picadillo short rib pulled beef


REGULAR BURRITO  $9.50

FAVELA'S BURRITO    $10.95
Your choice of meat with all the fixings; cheese, sour cream, guacamole and salsa.
Want it Enchilada style, add $1.95

FAVELA'S EXCLUSIVE FAJITA BURRITO    $14.95
"Known to be the best around" Your choice of steak or chicken, sauteed in our exclusive sauce with onions, bell peppers and tomatoes.
With rice, your choice of beans, guacamole and fresh salsa.
Add shrimp for $3.75

SHRIMP BURRITO   $13.95
Sauteed jumbo shrimp, grilled onions, rice, cabbage and fresh salsa.

CHILE RELLENO BURRITO   $14.00
Favela's famous cheese chile relleno, made with a fresh roasted poblano chile, wrapped up in a tortilla with rice and your choice of beans.
Comes with it's own delicious sauce.

SURF AND TURF BURRITO  $14.95
The best of both worlds! Charbroiled steak, jumbo prawns, grilled onions wrapped with rice and choice of beans and chunky salsa.

VEGETABLE BURRITO   $9.50
Sauteed zucchini, onions, tomatoes and bell peppers with rice, lettuce, fresh salsa and your choice of beans.

VEGETARIAN BURRITO   $9.50
Your choice of beans, rice, jack cheese, guacamole, salsa, sour cream and sauce.

BEAN AND CHEESE BURRITO   $8.50
Your choice of whole pinto, lard-free mashed, or black beans and topped with jack cheese.

CHIMICHANGA   $14.25
Want a crunch to your burrito yet a little sassy? Try this deep fried burrito filled with your choice of meat,
beans and cheese then topped with our famous Favela's light sauce, sour cream and guacamole.

BURRITO IN A BOWL   $10.95
Rice and your choice of beans, topped with choice of meat; steak, chicken, alpastor, chile colorado or chile verde. Includes salsa, cheese, guacamole and sour cream.

Come have some chips and guac with us! Visit our website for our locations and menu.

Saturday, May 7, 2022

Menu : Tacos


Traditional Soft Street Tacos 
Tacos are made with two soft corn tortillas, your choice of meat and fresh salsa topped with cilantro.

Meat Choices
Carne asada steak • Pollo asado (grilled marinated chicken) • Al pastor (marinated pork in red chile)
Chile colorado port • Chile verde with green peppers • Picadillo short rib pulled beef


TRADITIONAL TWO TACO COMBO  $13.75
Your choice of two traditional street tacos topped with fresh salsa and cilantro and served with rice, your choice of beans, ships and salsa.
A la carte single taco $4.25

FAVELA'S STYLE TACO COMBO  $15.45
Favela's style tacos with BIGGER tortillas, choice of meat, cheese, sour cream, guacamole and salsa.
Favela's style single taco $5.25

SHRIMP TACOS  $13.25
Two soft tacos made with jumbo shrimp sauteed in garlic and onions, topped with cabbage, salsa and served with chips and rice.
A la carte single taco $5.25

FISH TACOS  $13.25
Two sauteed diced Mahi Mahi tacos, topped with cabbage, fresh salsa and served with chips and rice, with little spice.
A la carte single taco $4.95

VEGETARIAN TACOS   $12.00
Two soft tacos made with corn tortillas topped with sauteed zucchini, onions, lettuce, tomatoes and bell peppers
and served with rice, beans, chips and salsa.
(2) tacos a la carte $7.00

Come have some chips and guac with us! Visit our website for our locations and menu.

Wednesday, May 4, 2022

What is Guacamole?! | Pirate Show for Kids!


What is guacamole and how many moles do they put in it?! 

Join Captain Fear Facer on his mushiest pirate adventure yet as he learns how guacamole is made while uncovering this truth on how this gross-looking green slime is actually quite tasty!

Come have some chips and guac with us! Visit our website for our locations and menu.

Sunday, May 1, 2022

Menu : Small Bites


CHIPS AND SALSA FRESCA  $3.25

ORIGINAL GUACAMOLE   $8.75

Made with fresh chunky avocados, tomatoes, jalapenos, queso, fresco sprinkled and cilantro.

NACHOS  $13.95

Freshly made chips, topped with lard-free beans, jack cheese, sour cream, guacamole, fresh salsa and your choice of meat.

ROLLITOS  $9.50

Two rolled crispy flour tortillas filled with shredded chicken, topped with guacamole, sour cream and crisp greens.

TAQUITOS  $9.95

Three rolled crispy corn tortillas filled with shredded beef, topped with guacamole, sour cream and crisp greens.

QUESADILLA  $9.95

½ folded grilled flour tortilla, filled with jack cheese, served with greens and guacamole.

With choice of meat $11.50 | With shrimp $5.25

SUPER QUESADILLA  $13.95

Full size double tortilla, plus with your choice of meat.

With shrimp $14.95

TOSTADA   $10.25

A crispy corn tortilla topped with mashed beans, your choice of shredded beef or chicken, lettuce,

jack cheese, sour cream, guacamole and salsa.

CHICKEN TACO SALAD  $12.95

Crisp greens topped with marinated grilled chicken breast, sour cream, guacamole, fresh salsa and

served in one of our freshly made taco shells.

Come have some chips and guac with us! Visit our website for our locations and menu.

Thursday, April 28, 2022

Locations

In 1998 a third location on the north side of Fairfield was opened. This restaurant was capable to offer many new additions to the menu that only made the restaurant more appealing to the community. Favela’s is ready to expand…

Visit our website to see more about our menu and locations.

Monday, April 25, 2022

Tacos: A Brief History


Tacos on the brain? Yea, us too .. come see us at Favela's. Look to our website for our menu and locations.

Friday, April 22, 2022

Who Loves a Good Taco Salad?


A taco salad is a Tex-Mex dish that combines ingredients used in Tex-Mex tacos. The dish originated in Texas during the 1960s.

The salad is served with a fried flour tortilla shell stuffed with shredded iceberg lettuce and topped with diced tomatoes, shredded Cheddar cheese, sour cream, guacamole, and salsa. The salad is topped with taco meat (ground beef), seasoned shredded chicken or beans and/or Spanish rice for vegetarians.

Read more, here.

Visit our website to see more about our menu and locations.

Tuesday, April 19, 2022

Our History

Favela’s Mexican Grill delivers a fun Mexican dining adventure at a moderate price. We have become Solano County’s favorite Mexican Restaurant by being a place where every guest will enjoy fast friendly service and delicious food…

Visit our website to see more about our menu and locations.

Saturday, April 16, 2022

Happy Easter


From us to you, Happy Easter. We hope you have a wonderful weekend.

Visit our website to see more about our menu and locations.

Wednesday, April 13, 2022

History of Guacamole

Avocados seeds were first found in the Tehuacan Valley of Mexico around 9,000 - 10,000 years ago (7000 - 8000 BCE) and have been domesticated by various Mezoamerican groups by 5000 BCE. They were likely cultivated in the Supe Valley in Peru as early as 3100 BCE. In the early 1900s, avocados frequently went by the name alligator pear. In the 1697 book, A New Voyage Round the World, the first known description of a guacamole recipe (though not known by that name) was by English privateer and naturalist William Dampier, who in his visit to Central America during one of his circumnavigations, noted a native preparation made of grinding together avocados, sugar, and lime juice.

Guacamole has increased avocado sales in the U.S., especially on Super Bowl Sunday and Cinco de Mayo. The rising consumption of guacamole is most likely due to the U.S. government lifting a ban on avocado imports in the 1990s and the growth of the U.S. Latino population.

Guacamole is traditionally made by mashing peeled, ripe avocados and salt with a molcajete y tejolote (mortar and pestle). Recipes often call for lime juice, cilantro, onions, and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil, or peas.

Due to the presence of polyphenol oxidase in the cells of avocado, exposure to oxygen in the air causes an enzymatic reaction and develops melanoidin pigment, turning the sauce brown. This result is generally considered unappetizing, and there are several methods (some anecdotal) that are used to counter this effect, such as storing the guacamole in an air-tight container or wrapping tightly in plastic to limit the surface area exposed to the air.

Read more, here.

Visit our website to see more about our menu and locations.

Sunday, April 10, 2022

Our Menus

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.

Visit our website to see more about our menu and locations.

Thursday, April 7, 2022

Pico De Gallo


Homemade pico de gallo is the best! Chopped fresh tomatoes, chile peppers, red onion, cilantro, and lime are meant to be consumed fresh—it's called salsa fresca, for a reason!

Come visit us. Check out our website for our locations and menu.

Monday, April 4, 2022

Chips and Salsa

Chips and salsa, typically served using tortilla or corn chips, is a common type of chips and dip dish that gained significant popularity in the United States in the late 1980s. Chips and guacamole, also typically served with corn-based chips is another type, as well as chips and bean dip. Seven-layer dip and tortilla chips is another corn-based chip combination, as is chile con queso, an appetizer or side dish of melted cheese and chili pepper typically served in Tex-Mex restaurants as a sauce for nachos.

Curious about chips and dips? Read more, here.

Visit our website to see more about our menu and locations.


Friday, April 1, 2022

Come See Us

3334 N. Texas Street, Ste. B
Fairfield, CA 94533
707-428-1496

2040 Harbison Drive, Ste. F
Vacaville, CA 95688
707-447-1120

Tuesday, March 29, 2022

Why We Eat: Mole


Chef Claudette Zepeda explains molé, the much adored Mexican sauce with a palette of ingredients. Made from a variety of chiles, seeds, and spices, Claudette examines molé’s basic indigenous components and its variations based on what ingredients may have been available via geography, migration, and trade. While some recipes can include large numbers of diverse ingredients, Claudette explains how this pre-Hispanic sauce originating in Puebla or Oaxaca relies on the cook’s instincts and traditions. 

Visit our website to see more about our menu and locations.


Saturday, March 26, 2022

History of a Restarunt

A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. The establishment served only one dish, a plate of cereal, wild fowl, and onions.

A forerunner of the modern restaurant is the thermopolium, an establishment in Ancient Greece and Ancient Rome that sold and served ready-to-eat food and beverages. These establishments were somewhat comparable to modern fast food restaurants. They were most often frequented by people who lacked private kitchens. In the Roman Empire they were popular among residents of insulae.

In Pompeii, 158 thermopolia with service counters have been identified throughout the town. They were concentrated along the main axis of the town and the public spaces where they were frequented by the locals.

The Romans also had the popina, a wine bar which in addition to a variety of wines offered a limited selection of simple foods such as olives, bread, cheese, stews, sausage, and porridge. The popinae were known as places for the plebeians of the lower classes of Roman society to socialize. While some were confined to one standing room only, others had tables and stools and a few even had couches.

Another early forerunner of the restaurant was the inn. Throughout the ancient world, inns were set up alongside roads to cater to people traveling between cities, offering lodging and food. Meals were typically served at a common table to guests. However, there were no menus or options to choose from.

The Arthashastra references establishments where prepared food was sold in ancient India. One regulation states that "those who trade in cooked rice, liquor, and flesh" are to live in the south of the city. Another states that superintendents of storehouses may give surpluses of bran and flour to "those who prepare cooked rice, and rice-cakes", while a regulation involving city superintendents references "sellers of cooked flesh and cooked rice."

Early eating establishments recognizable as restaurants in the modern sense emerged in Song dynasty China during the 11th and 12th centuries. In large cities, such as Kaifeng and Hangzhou, food catering establishments catered to merchants who travelled between cities. Probably growing out of tea houses and taverns which catered to travellers, Kaifeng's restaurants blossomed into an industry that catered to locals as well as people from other regions of China. As travelling merchants were not used to local cuisine of other cities, these establishments were set up to serve dishes familiar to merchants from other parts of China. Such establishments were located in the entertainment districts of major cities, alongside hotels, bars, and brothels. The larger and more opulent of these establishments offered a dining experience that was similar to modern restaurant culture. According to a Chinese manuscript from 1126, patrons of one such establishment were greeted with a selection of pre-plated demonstration dishes which represented food options. Customers had their orders taken by a team of waiters who would then sing their orders to the kitchen and distribute the dishes in the exact order in which they had been ordered.

There is a direct correlation between the growth of the restaurant businesses and institutions of theatrical stage drama, gambling and prostitution which served the burgeoning merchant middle class during the Song dynasty. Restaurants catered to different styles of cuisine, price brackets, and religious requirements. Even within a single restaurant choices were available, and people ordered the entrée from written menus. An account from 1275 writes of Hangzhou, the capital city for the last half of the dynasty:

The people of Hangzhou are very difficult to please. Hundreds of orders are given on all sides: this person wants something hot, another something cold, a third something tepid, a fourth something chilled. one wants cooked food, another raw, another chooses roast, another grill.

The restaurants in Hangzhou also catered to many northern Chinese who had fled south from Kaifeng during the Jurchen invasion of the 1120s, while it is also known that many restaurants were run by families formerly from Kaifeng.

In Japan, a restaurant culture emerged in the 16th century out of local tea houses. Tea house owner Sen no Rikyū created the kaiseki multi-course meal tradition, and his grandsons expanded the tradition to include speciality dishes and cutlery which matched the aesthetic of the food.

In Europe, inns which offered food and lodgings and taverns where food was served alongside alcoholic beverages continued to be the main places to buy a prepared meal into the Middle Ages and Renaissance. They typically served common fare of the type normally available to peasants. In Spain, such establishments were called bodegas and served tapas. In England, they typically served foods such as sausage and shepherd's pie.

France in particular has a rich history with the development of various forms of inns and eateries, eventually to form many of the now-ubiquitous elements of the modern restaurant. As far back as the thirteenth century, French inns served a variety of food — bread, cheese, bacon, roasts, soups, and stews - usually eaten at a common table. Parisians could buy what was essentially take-out food from rôtisseurs, who prepared roasted meat dishes, and pastry-cooks, who could prepare meat pies and often more elaborate dishes. Municipal statutes stated that the official prices per item were to be posted at the entrance; this was the first official mention of menus.

Taverns also served food, as did cabarets. A cabaret, however, unlike a tavern, served food at tables with tablecloths, provided drinks with the meal, and charged by the customers' choice of dish, rather than by the pot. Cabarets were reputed to serve better food than taverns and a few, such as the Petit Maure, became well known. A few cabarets had musicians or singing, but most, until the late 19th century, were simply convivial eating places. The first café opened in Paris in 1672 at the Saint-Germain fair. By 1723 there were nearly four hundred cafés in Paris, but their menu was limited to simpler dishes or confectionaries, such as coffee, tea, chocolate (the drink; chocolate in solid state was invented only in the 19th century), ice creams, pastries, and liqueurs.

At the end of the 16th century, the guild of cook-caterers (later known as "traiteurs") was given its own legal status. The traiteurs dominated sophisticated food service, delivering or preparing meals for the wealthy at their residences. Taverns and cabarets were limited to serving little more than roast or grilled meats. Towards the end of the seventeenth century, both inns and then traiteurs began to offer "host's tables" (tables d'hôte), where one paid a set price to sit at a large table with other guests and eat a fixed menu meal.

Read more, here.

Visit our website to see more about our menu and locations.


Wednesday, March 23, 2022

Our History

Favela’s Mexican Grill delivers a fun Mexican dining adventure at a moderate price. We have become Solano County’s favorite Mexican Restaurant by being a place where every guest will enjoy fast friendly service and delicious food…

FAIRFIELD
3334 N. Texas Street, Suite B
Fairfield, CA 94533
707-428-1496/ph
Open:
10am – 8pm Sunday – Thursday
10am – 9pm Friday & Saturday
VACAVILLE
2040 Harbison Drive, Suite F
Vacaville, CA 95688
707-447-1120/ph
Open:
10am – 8pm Sunday – Thursday
10am – 9pm  Friday & Saturday

Sunday, March 20, 2022

Trying Mexican Jarritos


On my mission to eat snacks from every country on Earth, I try Jarritos. Growing up in Ireland and the UK, I never got a chance to try many International foods since moving to America and starting my channel, I've been on a mission to eat food from EVERY country on the planet

What flavors have you tried?

Visit our website to see more about our menu and locations.


Thursday, March 17, 2022

Ever Wonder Where A Menu Came From?

In a restaurant, the menu is a list of food and beverages offered to customers and the prices. A menu may be à la carte – which presents a list of options from which customers choose – or table d'hôte, in which case a pre-established sequence of courses is offered. Menus may be printed on paper sheets provided to the diners, put on a large poster or display board inside the establishment, displayed outside the restaurant, or put on a digital screen. Since the late 1990s, some restaurants have put their menus online.

Menus are also often a feature of very formal meals other than in restaurants, for example at weddings. In the 19th and 20th centuries printed menus were often used for society dinner-parties in homes; indeed this was their original use in Europe.

Read more, here.

Visit our website to see more about our menu and locations.

Monday, March 14, 2022

Menus

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.

FAIRFIELD
3334 N. Texas Street, Suite B
Fairfield, CA 94533
707-428-1496/ph
Open:
10am – 8pm Sunday – Thursday
10am – 9pm Friday & Saturday

VACAVILLE
2040 Harbison Drive, Suite F
Vacaville, CA 95688
707-447-1120/ph
Open:
10am – 8pm Sunday – Thursday
10am – 9pm  Friday & Saturday

Friday, March 11, 2022

Master Churro Maker Has Made 5 Million Churros! | Taste The Details


Between a 60-year old recipe and a churro maker that's made 5 MILLION of them, the attraction at Churro Buzz goes deeper than the sweets. This hidden gem inside the Del Amo Fashion Center features a unique interpretation of the American Dream that lies within a decades old recipe of the favorite treat.

Craving some dessert? Come see us.

FAIRFIELD
3334 N. Texas Street, Suite B
Fairfield, CA 94533
707-428-1496/ph
Open:
10am – 8pm Sunday – Thursday
10am – 9pm Friday & Saturday

VACAVILLE
2040 Harbison Drive, Suite F
Vacaville, CA 95688
707-447-1120/ph
Open:
10am – 8pm Sunday – Thursday
10am – 9pm  Friday & Saturday

Tuesday, March 8, 2022

What is a Churro and How is it Made?

A churro (Spanish pronunciation: [ˈtʃuro], Portuguese pronunciation: [ˈʃuʁu]) is a type of fried dough from Spanish and Portuguese cuisine. They are also found in Latin American cuisine and the cuisine of the Philippines and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in the Southwestern United States and France.

In Spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as porras [es] or jeringos in some regions. They are normally eaten for breakfast dipped in champurrado, hot chocolate, dulce de leche or café con leche. Cinnamon sugar is often sprinkled on top.

There are also two slightly different snacks in Portugal, called porra and fartura, which are filled with jelly instead of the doce de leite, traditional to Brazilian churros.

Churros are fried until they become crunchy, and may be sprinkled with sugar. The surface of a churro is ridged due to having been piped from a churrera, a syringe-like tool with a star-shaped nozzle. Churros are generally prisms in shape, and may be straight, curled or spirally twisted.

Like pretzels, churros are sold by street vendors, who may fry them freshly on the street stand and sell them hot. In Spain and much of Latin America, churros are available in cafes for breakfast, although they may be eaten throughout the day as a snack. Specialized churrerías, in the form of a shop or a trailer, can be found during the holiday period. In addition, countries like Colombia, Peru, Spain, and Venezuela have churrerías throughout their streets. In Portugal, they are commonly eaten at carnivals, fairs and other celebrations, where they are made freshly at street stands.

The dough is a mixture of flour, water and salt. Some versions are made of potato dough. Depending on the recipe, it may not be vegan, they can contain butter, milk or eggs.

Read more, here.

Churro or Flan .. what is your 'go to' dessert? 

FAIRFIELD
3334 N. Texas Street, Suite B
Fairfield, CA 94533
707-428-1496/ph
Open:
10am – 8pm Sunday – Thursday
10am – 9pm Friday & Saturday

VACAVILLE
2040 Harbison Drive, Suite F
Vacaville, CA 95688
707-447-1120/ph
Open:
10am – 8pm Sunday – Thursday
10am – 9pm  Friday & Saturday

Saturday, March 5, 2022

Desserts & Drinks


Postres | Dessert

CHURROS WITH ICE CREAM     $6.00
Warm French vanilla custard filled Churros served with a scoop of vanilla ice cream.

A LA CARTE WARM HOMEMADE CHURRO     $4.00

FRESH HOME-STYLE FLAN     $6.00


Beverages

FOUNTAIN DRINKS     $2.95
Coca Cola, Diet Coke, Sprite, Root Beer, Iced Tea (re-fill included)

JARITOS     $2.95

SNAPPLE     $2.95

FRESH FRUIT     $3.25
Daily flavor (call in)

BEER
Domestic      $5.25
Imported      $5.95

WINE
Chardonnay     $6.00 (glass)   $18.00 (bottle)


Vist our website to see our full menu.

Wednesday, March 2, 2022

How to wrap a perfect burrito


Learn how to perfectly wrap a burrito in less than 2 mins. 
Few points to remember:
-Always heat the tortilla just a little so its warm and comfortable to handle, not too hot that it crack. This makes it easier to handle and roll and also tastes better
-It is also a good idea to place all the filling in the first half of the tortilla closest to your hand and not the center.
-You will be using every finger of both your hands. The pinky pleat comes with practice specially if you are right dominant like me, your left pinky will be super lazy! Worry not just practice a few times and you will ace it!

Come see us at Favela's!

Sunday, February 27, 2022

What is a Side Dish?

A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.

Side dishes such as salad, potatoes and bread are commonly used with main courses throughout many countries of the western world. Rice and couscous, have grown to be quite popular throughout Europe, especially at formal occasions (with couscous appearing more commonly at dinner parties with Middle Eastern dishes).

When used as an adjective qualifying the name of a dish, the term "side" usually refers to a smaller portion served as a side dish, rather than a larger, main dish-sized serving. For example, a "side salad" usually served in a small bowl or salad plate, in contrast to a large dinner-plate-sized entrée salad.

A typical American meal with a meat-based main dish might include one vegetable side dish, sometimes in the form of a salad, and one starch side dish, such as bread, potatoes, rice, or pasta.

Read more, here.


FAIRFIELD
3334 N. Texas Street, Suite B
Fairfield, CA 94533
707-428-1496/ph
Open:
10am – 8pm Sunday – Thursday
10am – 9pm Friday & Saturday

VACAVILLE
2040 Harbison Drive, Suite F
Vacaville, CA 95688
707-447-1120/ph
Open:
10am – 8pm Sunday – Thursday
10am – 9pm  Friday & Saturday

Thursday, February 24, 2022

Our Sides


Rice     $4.25

Beans     $4.25

Rice & Beans Combo     $7.25

Small Side of Guacamole     $1.25

Sour Cream     $1.00

Cheese     $0.75

Tortillas (2)      $1.00

Favela's Fresh Homemade Salsa:
Small        $0.75
12oz.        $3.75
24oz.        $5.00

Monday, February 21, 2022

The Story of Jarritos


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.

Check our website for our menu and visit us in one of our two locations to get your fix.

FAIRFIELD
3334 N. Texas Street, Suite B
Fairfield, CA 94533
707-428-1496/ph

VACAVILLE
2040 Harbison Drive, Suite F
Vacaville, CA 95688
707-447-1120/ph

Friday, February 18, 2022

The Word Entrée ...

An entrée (/ˈɒ̃treɪ/, US also /ɒnˈtreɪ/; French: [ɑ̃tʁe]) in modern French table service and that of much of the English-speaking world (apart from the United States and parts of Canada) is a dish served before the main course of a meal. Outside North America, it is generally synonymous with the terms hors d'oeuvre, appetizer, or starter. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of Canada, the term entrée refers to the main dish or the only dish of a meal.

Read more here about the early use of the word 'entrée'.

FAIRFIELD
3334 N. Texas Street, Suite B
Fairfield, CA 94533
707-428-1496/ph
Open:
10am – 8pm Sunday – Thursday
10am – 9pm Friday & Saturday

VACAVILLE
2040 Harbison Drive, Suite F
Vacaville, CA 95688
707-447-1120/ph
Open:
10am – 8pm Sunday – Thursday
10am – 9pm  Friday & Saturday

Tuesday, February 15, 2022

Entrees


Platillos Fuertes
All entrees are accompanied with rice, your choice of beans, chips and salsa.

ENCHILADAS ROJAS   $14.95
Our traditional red sauce Enchiladas, stuffed with your choice of shredded beef, shredded chicken, shredded savory short beef, or cheese.
 
ENCHILADAS VERDES   $14.95
Enchiladas made with a fresh tangy tomatillo sauce with your choice of savory shredded chicken or cheese topped with melted cheese.
Shrimp Enchilades for $15.75

VEGETARIAN ENCHILADAS  $12.95
Made with our tomatillo green sauce, stuffed with cheese, sauteed zucchini and grilled onions. Topped with cheese and sour cream.

FAJITAS Best fajitas in town!
Grilled to perfection with our own sauce, onions and bell peppers.
Choose from:
Steak or Chicken   $15.00
Jumbo Prawns   $18.00

CHILE RELLENO DINNER  $12.95
Favela's famous chile relleno, a fresh roasted poblano chile battered and stuffed with mexican cheese and
topped with our exclusive light tomato broth.

TAMALES   $13.95
Red chile pork tamales made right in our kitchen.
A la carte $4.95

CHILE VERDE DINNER  $14.25
Braised pork with peppers in green tomatillo sauce.

CHILE COLORADO DINNER   $14.25
Savory slow cooked braised chile colorado.

CARNITAS DINNER   $13.25
Succulent tender marinated port shoulder braised with garlic, onions, spices and oranges.

HOUSE COMBINATION PLATE   $14.95
Choose two

Saturday, February 12, 2022

4 Levels Of Burritos: Amateur to Food Scientist | Epicurious


We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make us a burrito. After each of them had loaded up and rolled their offerings, we asked a food scientist to review their work. Which one would you eat first?

For when you don't want to make your own, we have you covered.

FAIRFIELD
3334 N. Texas Street, Suite B
Fairfield, CA 94533
707-428-1496/ph
Open:
10am – 8pm Sunday – Thursday
10am – 9pm Friday & Saturday

VACAVILLE
2040 Harbison Drive, Suite F
Vacaville, CA 95688
707-447-1120/ph
Open:
10am – 8pm Sunday – Thursday
10am – 9pm  Friday & Saturday

Thursday, February 10, 2022

Burritos : Development of Regional Varieties


Mexico
Burritos are a traditional food of Ciudad Juárez, a city bordering El Paso, Texas, in the northern Mexican state of Chihuahua, where people buy them at restaurants and roadside stands. Northern Mexican border towns like Villa Ahumada have an established reputation for serving burritos. Authentic Mexican burritos are usually small and thin, with flour tortillas containing only one or two of several ingredients: either some form of meat or fish, potato, rice, beans, asadero cheese, chile rajas, or chile relleno. Other ingredients may include: barbacoa, mole, refried beans and cheese (a "bean and cheese" burrito), or deshebrada (shredded slow-cooked flank steak). The deshebrada burrito has a variation with chile colorado (mild to moderately hot) and one with salsa verde (very hot). The Mexican burrito may be a northern variation of the traditional taco de Canasta, which is eaten for breakfast, lunch, and dinner.

Although burritos are one of the most popular examples of Mexican cuisine outside of Mexico, they are only popular in the northern part of Mexico. However, they are beginning to appear in some nontraditional venues in other parts of Mexico. Wheat flour tortillas (used in burritos) are now often seen throughout much of Mexico (possibly due to these areas being less than optimal for growing maize or corn), despite at one time being particular to northwestern Mexico, the Southwestern US Mexican-American community, and Pueblo Indian tribes.

Burritos are commonly called tacos de harina ("wheat flour tacos") in Central Mexico and Southern Mexico, and burritas (the feminine variation with 'a') in "northern-style" restaurants outside of northern Mexico proper. A long and thin fried burrito called a chivichanga, which is similar to a chimichanga, is prepared in the state of Sonora and vicinity.

A variation of the burrito found in the Mexican state of Sonora is known as the burro percherón.[citation needed]

San Francisco Mission burrito
The origins of the Mission burrito or Mission-style burrito can be traced back to San Francisco, in the Mission District taquerías of the 1960s and 1970s. This type of burrito is produced on a steam table assembly line, and is characterized by a large stuffed flour tortilla wrapped in aluminum foil, and may include fillings such as carne asada (beef), Mexican-style rice, whole beans (not refritos), sour cream and onion.

Febronio Ontiveros claims to have offered the first retail burrito in San Francisco in 1961 at El Faro ("The Lighthouse"), a corner grocery store on Folsom Street. Ontiveros claims credit for inventing the "super burrito", a style which may have led to the early development of the "San Francisco style". This innovative style involves the addition of rice, sour cream and guacamole to the standard burrito of meat, beans, and cheese. The Mission burrito emerged as a regional culinary movement during the 1970s and 1980s. The popularity of San Francisco-style burritos has grown locally at Mission Street taquerias like El Farolito, and nationally at chains like Chipotle Mexican Grill, Illegal Pete's, Chevy's Fresh Mex, Freebirds World Burrito, Qdoba, and Barberitos. Chili's had a brief stint with "Fresh Mex" foods and burritos between 2015 and 2017. In 1995, World Wrapps opened in San Francisco's Marina District and brought a burrito-inspired wrap style to the restaurant industry.

San Diego
San Diego-style burritos include "California burritos" and carne asada burritos. The style has been described by food writers as an "austere meal of meat, cheese and salsa", a contrast to the Mission-style burrito, which is typically larger and always contains more ingredients. A significant subgroup of Mexican restaurants in San Diego serves burritos described as "no-frills" and, in contrast to Mission-style burritos, the assembly line is not used.

In the early 1960s, Roberto Robledo opened a tortilleria in San Diego and learned the restaurant business. Robledo began selling small bean burritos (or burrititos) at La Lomita in the late 1960s, and by 1970, he had established the first Roberto's Taco Shop. By 1999, Roberto's restaurants had expanded to a chain of 60 taco shops offering fresh burritos known for their distinctive quality. Hoping to draw on the prestige of Roberto's, new taco shops in San Diego began using the "-bertos" suffix, with names like Alberto's, Filiberto's, Hilberto's, and others.

The California burrito originated at an unknown -berto's named restaurant in San Diego in the 1980s. The Fresh MXN chain (formerly Santana's) also claimed to be the originator of the California burrito. The earliest-known published mention was in a 1995 article in the Albuquerque Tribune. The California burrito typically consists of chunks of carne asada meat, French fries, cheese, and either cilantro, pico de gallo, sour cream, onion, or guacamole (or some combination of these five). The ingredients are similar to those used in the "carne asada fries" dish, and it is considered a staple of the local cuisine of San Diego. With the merging of French fries and more traditional burrito fillings, the California burrito is an example of fusion border food. The California burrito has also been described as a "trans-class" food item, as it is regularly consumed by people across socioeconomic lines. Variants of this burrito may add shrimp (surf and turf), or substitute carnitas (pork) or chicken for carne asada.

The carne asada burrito is considered one of the regional foods of San Diego. Carolynn Carreno has said that to San Diegans, "carne asada burritos are as integral to the experience of the place as a slice of (pizza) pie is to a New Yorker." The San Diego-style carne asada burrito is served with chunks of carne asada, guacamole, and pico de gallo salsa. This "wall-to-wall" use of meat contrasts to burrito styles that use rice and beans as filler ingredients.

Los Angeles
Los Angeles also has several unique local burrito varieties. The first is the most traditional and is exemplified by the versions at Mexican-American restaurants such as Al & Bea's, Lupe's #2, and Burrito King. These restaurants have often been in existence for decades, and they offer a distinctly Americanized menu compared with the typical taqueria. The burrito of L.A. itself can take multiple forms, but is almost always dominated by some combination of: refried beans, meat (often stewed beef or chili), and cheese (usually cheddar), with rice and other ingredients typical of Mission burritos offered as add-ons, if at all.

The most basic version of this burrito consists of only beans and cheese; beyond this, there are the "green chile" and "red chile" burritos, which may simply mean the addition of chiles or a meatless chile sauce to the plain beans (as at Al & Bea's), meat or cheese as well. Rice, again, is rarely included, which, along with the choice of chiles, is one of the style's most defining traits. The menu will then usually go on to list multiple other combinations, such as beef and bean, all-beef, a "special" with further ingredients, etc. If the restaurant also offers hamburgers and sandwiches, it may sell a burrito version of these, such as a "hot dog burrito".

In addition to the version described, Los Angeles is also home to three burrito styles that can be said to fall under the category of Mexican fusion cuisine. The first is the famed "kosher burrito," served since 1946 at its eponymous restaurant at 1st Street and Main in Downtown Los Angeles. Another is the Korean kogi burrito, invented by American chef Roy Choi, the first to combine Mexican and Korean cuisines. The kogi burrito was named the seventh best burrito in Los Angeles in 2012 by the LA Weekly. The kogi burrito is accented with chile-soy vinaigrette, sesame oil, and fresh lime juice. Food writer Cathy Chaplin has said that "this is what Los Angeles tastes like." Finally, there is the sushi burrito, most notably the version sold at the Jogasaki food truck. Wrapped in flour tortillas, sushi burritos include such fillings as spicy tuna, tempura, and cucumber.

The existence of such a large truly Mexican community in Los Angeles also makes it possible to find a variety of authentic burrito dishes from different regions of Mexico: from Oaxaca to Hidalgo.

Read more, here.

Visit us in one of our two locations to get your burrito fix.

Tuesday, February 8, 2022

Our Burrito Collection


Burrito Collection
Our burritos are made with the best meats and marinated to perfection! Choose from our exclusive flavored tortillas; flour, wheat, spinach and tomato. Filled with our home-made Spanish rice, lard-free mashed and whole pinto beans or whole black beans and salsa.

Meat Choices
Carne asada steak • Pollo asado (grilled marinated chicken) • Al pastor (marinated pork in red chile)
Chile colorado port • Chile verde with green peppers • Picadillo short rib pulled beef


REGULAR BURRITO  $8.50

FAVELA'S BURRITO    $9.95
Your choice of meat with all the fixings; cheese, sour cream, guacamole and salsa.
Want it Enchilada style, add $1.95

FAVELA'S EXCLUSIVE FAJITA BURRITO    $12.25
"Known to be the best around" Your choice of steak or chicken, sauteed in our exclusive sauce with onions, bell peppers and tomatoes.
With rice, your choice of beans, guacamole and fresh salsa.
Add shrimp for $3.75

SHRIMP BURRITO   $10.25
Sauteed jumbo shrimp, grilled onions, rice, cabbage and fresh salsa.

CHILE RELLENO BURRITO   $12.25
Favela's famous cheese chile relleno, made with a fresh roasted poblano chile, wrapped up in a tortilla with rice and your choice of beans.
Comes with it's own delicious sauce.

SURF AND TURF BURRITO  $12.95
The best of both worlds! Charbroiled steak, jumbo prawns, grilled onions wrapped with rice and choice of beans and chunky salsa.

VEGETABLE BURRITO   $8.50
Sauteed zucchini, onions, tomatoes and bell peppers with rice, lettuce, fresh salsa and your choice of beans.

VEGETARIAN BURRITO   $8.50
Your choice of beans, rice, jack cheese, guacamole, salsa, sour cream and sauce.

BEAN AND CHEESE BURRITO   $7.50
Your choice of whole pinto, lard-free mashed, or black beans and topped with jack cheese.

CHIMICHANGA   $13.95
Want a crunch to your burrito yet a little sassy? Try this deep fried burrito filled with your choice of meat,
beans and cheese then topped with our famous Favela's light sauce, sour cream and guacamole.

BURRITO IN A BOWL   $9.95
Rice and your choice of beans, topped with choice of meat; steak, chicken, alpastor, chile colorado or chile verde. Includes salsa, cheese, guacamole and sour cream.

Saturday, February 5, 2022

Two Brothers Make New York's Spiciest, Juiciest Birria Tacos


Birria-Landia is a taco truck in the Jackson Heights neighborhood of Queens, New York, that is getting praise left, right, and center. The truck, operated by brothers José and Jesús Moreno, specializes in rich, juicy birria, a stew made out of beef and spices, which the brothers use in tacos, tostadas, and mulitas. You can also get a hot cup of consomé, or broth. The best way to eat the tacos is dipping them into the consomé. 


What is your favorite taco?
Visit our website to see our taco menu.

Thursday, February 3, 2022

Let's Taco-bout Tacos


A taco (US: /ˈtɑːkoʊ/, UK: /ˈtækoʊ/, Spanish: [ˈtako]) is a traditional Mexican dish consisting of a small hand-sized corn or wheat tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, allowing for great versatility and variety. They are often garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world.

Tacos can be contrasted with similar foods such as burritos, which are often much larger and rolled rather than folded; taquitos, which are rolled and fried; or chalupas/tostadas, in which the tortilla is fried before filling.


Read more about the etymology, history and the traditional types of tacos here.

Visit our website to check the menu and now that you have tacos on the brain, come visit us in one of our two locations.

Tuesday, February 1, 2022

Our Tacos on Tuesday


Traditional Soft Street Tacos 
Tacos are made with two soft corn tortillas, your choice of meat and fresh salsa topped with cilantro.

Meat Choices
Carne asada steak • Pollo asado (grilled marinated chicken) • Al pastor (marinated pork in red chile)
Chile colorado port • Chile verde with green peppers • Picadillo short rib pulled beef


TRADITIONAL TWO TACO COMBO  $12.75
Your choice of two traditional street tacos topped with fresh salsa and cilantro and served with rice, your choice of beans, ships and salsa.
A la carte single taco $4.25

FAVELA'S STYLE TACO COMBO  $15.45
Favela's style tacos with BIGGER tortillas, choice of meat, cheese, sour cream, guacamole and salsa.
Favela's style single taco $5.25

SHRIMP TACOS  $13.25
Two soft tacos made with jumbo shrimp sauteed in garlic and onions, topped with cabbage, salsa and served with chips and rice.
A la carte single taco $4.95

FISH TACOS  $13.25
Two sauteed diced Mahi Mahi tacos, topped with cabbage, fresh salsa and served with chips and rice, with little spice.
A la carte single taco $4.95

VEGETARIAN TACOS   $12.00
Two soft tacos made with corn tortillas topped with sauteed zucchini, onions, lettuce, tomatoes and bell peppers
and served with rice, beans, chips and salsa.
(2) tacos a la carte $7.00

Saturday, January 29, 2022

Which Celebrity Has The Best Taco Recipe?


We test recipes by Eva Longoria, Danny Trejo, Aaron Sanchez, and Frida Kahlo. Whose are the best?!??

Can we vote for our own?! It's always a good day for tacos. Check out the menu online.

Thursday, January 27, 2022

Horchata, what is it?

Horchata, which comes from the Latin term hordeata, which in turn comes from hordeum (barley), is a term related to a Mediterranean tradition of grain-based beverages and also the linguistic root of orgeat syrup.

It originated in North Africa. It is estimated that during the 11th century it began to spread throughout Hispania (now Spain and Portugal). There are 13th-century records of a horchata-like beverage made near Valencia.

From Valencia, where it remained popular, the concept of horchata was brought to the New World. Here, drinks called agua de horchata or simply horchata came to be made with white rice and cinnamon or canella instead of tiger nuts. Sometimes these drinks had vanilla added, or were served adorned with fruit.

Today, these and other similarly flavored plant based beverages are sold in various parts of the world as varieties of horchata or kunnu.

Want to know more? Read it here.

Tuesday, January 25, 2022

Our Locations


3334 N. Texas Street, Ste. B
Fairfield, CA 94533
707-428-1496


2040 Harbison Drive, Ste. F
Vacaville, CA 95688
707-447-1120

Did you know you could find us in two locations? Come visit us for delicious food in either Vacaville or Fairfield.

Saturday, January 22, 2022

Which Celebrity Has The Best Nacho Recipe? • Tasty


We taste test celebrity nacho recipes to find the best one. Who will be crowned the winner?

Have you taste tested ours? Come visit us in our Vacaville or Fairfield locations.

Thursday, January 20, 2022

Small Bites


CHIPS AND SALSA FRESCA  $3.25

ORIGINAL GUACAMOLE   $8.75

Made with fresh chunky avocados, tomatoes, jalapenos, queso, fresco sprinkled and cilantro.

NACHOS  $12.25

Freshly made chips, topped with lard-free beans, jack cheese, sour cream, guacamole, fresh salsa and your choice of meat.

ROLLITOS  $8.50

Two rolled crispy flour tortillas filled with shredded chicken, topped with guacamole, sour cream and crisp greens.

TAQUITOS  $7.95

Three rolled crispy corn tortillas filled with shredded beef, topped with guacamole, sour cream and crisp greens.

QUESADILLA  $8.25

½ folded grilled flour tortilla, filled with jack cheese, served with greens and guacamole.

With choice of meat $10.00 | With shrimp $11.25

SUPER QUESADILLA  $13.95

Full size double tortilla, plus with your choice of meat.

With shrimp $14.95

TOSTADA   $8.95

A crispy corn tortilla topped with mashed beans, your choice of shredded beef or chicken, lettuce,

jack cheese, sour cream, guacamole and salsa.

CHICKEN TACO SALAD  $9.50

Crisp greens topped with marinated grilled chicken breast, sour cream, guacamole, fresh salsa and

served in one of our freshly made taco shells.