Being an avid forum reader (any forums) I have been following this thread for some time and just wanted to offer my thoughts and information.
My name is Steve Hable and I am the General Manager of our Abuelo's here in Middleton. I have been with the company since September of 2005, and have lived in the Madison area since 2000. Hopefully I can address a few of the concerns raised here, so that those of you who have not tried us, might decide to do so at some point in the future.
To start, thank you for the compliments on our business. My staff works very hard, goes through a very tough training program, and truly tries to deliver a great experience to each of our guests. So the kind words and patronage are greatly appreciated.
Abuelo's has been in operation since 1989, with our first location opening in Amarillo, TX. We have 39 locations, predominately in the southern/western United States. However, in the last couple of years we have been focused on expanding into the eastern and midwestern areas of our country.
Our concept is the combination of some 'authentic' mexican cuisine, and some tex-mex style cuisine. We home make just about everything in house (except for tortillas, and a couple of our desserts. Which those are made specifically for us, by other companies) We use only the freshest of ingredients and recieve fresh produce 6 days a week. We are, as it was stated before, 'americanized'. With the broad range of people in our country and in the communities that we have locations, we try to be authentic as we can while still appealing to as many people as possible. Our Corporate Chef, Luis Sanchez, spends a good amount of time in Mexico each year and tries to bring back recipies/ideas that we can effectively execute, as well as maintain that broad appeal I mentioned before.
For the vegetarians out there, I apologize in advance. Our mexican rice and refired beans are not vegetarian. If you have recieved inaccurate information on this in the past, please accept my most sincere apologies. It is not our intent to mislead anyone. We (as a company) are currently working on recipies for vegetarian versions of some of our items so that we will have even more choices available for those guests who wish it. We do have a scratch kitchen, and given the appropriate amount of time we can make an individual serving of the rice or the beans. Additionally, our Espinaca, which is a creamy spinach filling we use for enchiladas is now vegetarian, with the removal of the ham base that was in it before. I hope this helps those who would chose not to visit us because we dont offer enough vegetarian selections.
The smoky salsa we had when we opened, was called our Salsa Brava. It was made with roasted onions, tomatoes and jalepenos. We no longer make this because of the seasonality of jalapenos. At times it would be spicy as intended and other times it would just be smoky. It has been replaced with our Salsa Infierno. (as mentioned in the post prior to this) The Infierno is served as a compliment to the normal Salsa Roja, if our guests would like to make the Roja carry a little extra 'kick'. It is made with jalapenos, habaneros, chili flake, tomatoes, garlic, and salt.
As to our ingredient list, the only lists that we have are our recipies. We are 100% compliant with all local and state food & sanitation codes/standards.(http://www.ci.madison.wi.us/health/envhealth/wifoodcodecomplete.html
) If any guest would like to know how something is made, or what is in a particular item, please ask one of my managers or myself. We will gladly give any information that you would need.
Thank you for taking the time to read this. Please contact me if anyone would have any questions.