Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts

If I say "Chevys", what comes to mind? What memories? When was the last time you were there? I remember that in the late 80s Chevys was the place to be if you wanted to party it up with friends and have some great Mexican food. I remember watching the machine make fresh chips to go with their fantastic salsa. But somewhere around 2000 I realized that the only thing I bothered with was the chips and salsa and rarely did I order any food. How about you?

I recently went to a Chevys VIP event as they were introducing, or rather re-introducing, their original concept. The event was to award local, charitable heroes as well as to announce the brand's revamp. Sacramento has been chosen as the pilot market for this overhaul.

Chevys President Brian Wright was in town for this event and he explained the plan during his speech. Chevys was established in 1986 here in Northern California. Since that time the company has been bought and sold a number of times, each time with profitability and money as the motivator. Each new corporate owner would make changes here and there, tinkering with the concept. Somehow Chevys lost its way. Wright decided to sit down with the founders of Chevys, Warren Simmon Sr. and Warren "Scooter" Simmon Jr., to talk to them about its origins. What was the concept in 1986? What made it special and what had changed? So much had changed that the founder said that the current Chevys was unrecognizable to the 80s original. After hours of discussion, Wright came out of the meeting with a goal to go back to those 80s attributes that had made Chevys a hit.



 Rating: 3.5/5

Most of you know that I'm one of the organizers of SactoMoFo (Sacramento Mobile Food Festival). As we get closer and closer, (10 days to go) it is no wonder that my mind is on pretty much nothing else. Suffice it to say, I'm not guaranteeing any Crockpot Wednesday next week. We will be on a week's run of publicity up to the event. Honestly, as much as I'm championing the food trucks, I'm about food trucked out for a while.

But I'm giving you a two-fer this week anyway. Problem is, with one crockpot, it takes two separate days to make them.

First up is Mexican style brown rice. I decided to use some more of the rice that the California Rice Commission sent me to do another dish. As I mentioned last week, rice does best when it is done on high setting for only 2-3 hours. It is also very important that you pour in boiling, already hot water. You cannot start rice in a crockpot from cold water, it doesn't come out well because it takes forever for the water to heat up. This rice is simple and has few ingredients.