I read the review of this Peruvian restaurant in the Sun-Sentinel last Friday, and was wondering if anyone has anything else to say about it. (1 reply, last updated by William Fox January 2, 2003)

For some reason I thought about this recipe that I had seen in the NY times quite a while back that peaked my interest. It is from the El Bajio restaurant in Mexico City.... (0 replies, last updated by kare_raisu July 11, 2007)

on the finish, but it’s the only 100% blanco I’ve seen around here at around $20/bottle. Did some googling on it and didn’t see anything about it (some info on their reposado came up though). Just wondering if... (1 reply, last updated by Papuli August 12, 2009)

Allright folks, ever since Black’s started adding processed cheese food product to their jalapeno sausage I’ve been searching for my new favorite sausage in the Hill Country. Riley’s won yesterday while passing... (1 reply, last updated by slowcoooked June 21, 2009)

I wonder what you folks recommend for making a nice premium margarita at home – reposado or blanco. Before you say just use a cheap mixto, I do want to use a 100% agave. I like to use fresh lime juice and premium orange... (25 replies, last updated by Eat_Nopal May 8, 2008)

Has anyone yet tried Blanco, the new Fox Restaurants place at La Encantada? (5 replies, last updated by bluedevil33 August 3, 2007)

On a minicrawl this afternoon with Cyrus Farivar and some of our friends, I stopped off at El Rebozo Blanco while my compatriots waited. It’s real little, and despite a sign that says they have basically the standard... (0 replies, last updated by David Boyk July 19, 2004)

I’m rolling out to Luckenbach this weekend for the Harvest Classic Rally.I’m looking for some good country cooking and don’t mind riding a spell out of the way for it[not Fredericksburg though].I did a little... (0 replies, last updated by scrumptiouschef October 21, 2008)

It’s only white, it’s only to be had on saturday mornings and it’s only outfreakingstanding. Reasons why: > This soup contains the greatest variety of pancita or stomach chambers I have thus far encountered in San... (0 replies, last updated by kare_raisu November 28, 2008)

I LOVE Blanco Cafe! Glad to hear it’s still there. I haven’t been there since I went to Trinity Univ in the mid 80s. (3 replies, last updated by zorra September 25, 2002)

Just saw on Chow Bella that Doug Robson of Gallo Blanco plans a market/restaurant in Ahwatukee that should open before December. Market will feature locally produced goods and will be eco-friendly and the restaurant will have a... (0 replies, last updated by eatingSlow October 13, 2009)

[For some reason, the Chowhound moderators removed the thread about Gallo Blanco, but they were kind enough to send me an email with the text of my post in it, so I’m re-posting.] The Clarendon is close to home for me, so I... (0 replies, last updated by kjhart May 1, 2009)

NEEDED URGENTLY: best thoughts for POZOLE BLANCO (Guerrero style) willing to travel but want something good! I’ve lived in DF and around Mexico, and am only recently back in LA. (3 replies, last updated by jim2657 January 30, 2007)

Typically, it’s used in Sandwiches. Mexican’s LOVE their tortas! :) My favorite is a Ham one. Get the best quality plain ham you can, a slice of the Queso Blanco (Although I perfer Panela) and then serve with Lemon... (3 replies, last updated by Dev April 9, 2006)

by searching old posts for recommendations, and one thing has me confused. There are a lot of recommendations for Blanco Cafe, but there seem to be several places in San Antonio named "Blanco Cafe," which have the following... (3 replies, last updated by Ellen Kaimakis March 27, 2005)