TEMPLE, Texas — Located on 3 South 25th street in Temple, Taqueria Dos Amigos is one of the cities newer eateries having opened back in September.
Owner Angel Herrera tells 6News that opening this drive thru was a dream come true.
"Well I always had a dream and I always pass by restaurants and I see they have a lot of lines and everything and I always said someday I'm gonna have something like that," Herrera said.
Herrera is at the restaurant everyday and he makes it a point to participate in more than just the administrative duties. He’s cooking.
"For us and for me, I feel more like I give the food to my family. So I cook with the love to make you feel good. So they can come back."
Herrera's commitment to providing quality food and service to the community is highlighted by the effort he puts in to his work. Dos Amigos is open seven days a week like his other restaurant, Taqueria Charro in Hillsboro. Herrera drives to each location every day.
"I'm finishing up here and driving straight to my other restaurant," Herrera said. "Fridays are my busy days over there."
Herrera tells 6News that the creation of the menu came two-fold. First, he made a point to look at all the popular dishes at nearby restaurants, then he combined his findings with his grandmothers recipes.
"She taught my mother and I watched my mother cook and I was able to learn from there," Herrera said. "[my grandmother] would probably be excited to see her recipes."
The Pizza Birria Quesadilla
Herrera gave 6News a behind the scenes look at how Dos Amigos' most popular dish, the pizza birria quesadilla, is made.
In recent years, birria tacos have taken the internet by storm. The viral creation is now a staple in most Mexican restaurants. Herrera sticks to tradition with his birria. The meat is usually beef, lamb or goat. Dos Amigos uses beef and cooks it for about four hours. The birria sauce is also traditionally made by blending red peppers and other spices.
First, Herrera lightly dips two tortillas into the birria sauce, adding that it gives the dish a little extra flavor. He sets the tortillas down on the griddle to toast. Next, mozzarella cheese is added to both tortillas. As that melts, the a scoop of birria meat is re-heated on the griddle and placed on top of one of the tortillas. Herrera then places the second tortilla on top of the meat and cuts the quesadilla into eight pizza-like slices.
The dish is plated with a side of onions, cilantro, radish, cucumbers, lime and birria broth for dipping.
After each flavorful and savory bite you can’t help but smile. It is surprising how much quality and care goes into each dish, considering the fast-paced nature of drive-thru's. Herrera says the goal was to create menu items that not only had quality flavor but could be made quickly to ensure a steady flow of customers.
Be on the lookout for more Morning Munchies, every-other Monday on Texas Today!
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