Nosotros
Julio and Polo welcome you
Los Magueyes has been cooking for the Green Bay area for years — the current site says "over eight", above a copyright line that reads 2015, so the real number is probably a good deal larger. It is one of several things we would want to ask before publishing.
What is not in doubt is the food. The kitchen sends out mole on the Yolandas, a stone mortar that arrives at the table steaming, chile verde slow-cooked with pork, and seventeen tequilas poured by name at the bar.
El maguey
What a maguey is
Magueyes are a species of agave. When the plant matures, its pineapple-like base fills with a sweet sap called aguamiel — honey water. The juice is fermented, then distilled twice. Tequila is named after the town where it is made, in the Mexican state of Jalisco.
Tequila is mixed with lime juice to make the margarita, served in a glass rimmed with salt. Usually Mexicans prefer their tequila unmixed and served with salt and a lime slice on the side, combining the flavours by taking salt, tequila and lime in rapid succession.
The restaurant is named in honour of that tradition.
From the current site
How to say it
A pronunciation guide has been on the current site for years. It is genuinely useful and worth keeping.
Tortillas folded and fried crisp, filled with beef, lettuce and cheese.
Avocado salad.
Flat tortillas with beans, sprinkled with cheese and topped with guacamole salad.
Corn tortillas cut and fried crisp in oil.
Corn tortillas rolled around a seasoned filling and topped with cheese and sauce.
Fried flour tortilla topped with honey, butter and cinnamon.
Bell peppers stuffed with meat and smothered in cheese.
Refried beans.
Melted cheese and jalapeño peppers on toasted tortillas.
Flour tortilla rolled around ground beef or beans and topped with cheese and onion salsa.
Thin corn or flour pancakes used as a base for many dishes.
Savoury meat fillings steamed in corn meal casing and wrapped in corn husks.