![]() They know who I am, I've made private a public complaints using my real name multiple times by now. Jesus, find real issues to complain about □ Have you seen how busy these places are? Of course not-because you’re a Karen. Hmm… so you take time out of your day to eviscerate them here, anonymously, so you can maximize your Karenness without accountability instead of talking to the managers and giving them a real chance to address your complaint. I'll reply to all three of your comments here: These problems aren't only at the Rockville location either, its just the location I've been to the most in the last 2 weeks. It was almost impossible to eat and I had to go to the store today to buy stuff to fix the dish and make it edible. Basically it was dry chalky fries covered in dry ground beef and peppers/green onions. The bamba fries were missing guac crema and the cheese sauce. They didn't include the sides of salsa they usually do so I was left with choking down a dry burnt quesadilla. To me it taste like the plancha wasn't scraped clean, but I wasn't there so I can't say it wasn't. The quesadilla tasted burnt and didn't come with any sauces or crema, so basically just some lengua, some cheese, and a tortilla. My order yesterday was a quesadilla and bamba fries. I've had multiple orders where ingredients were completely missing. The last few weeks have been a wreak, especially at the Rockville location. I understand cutting costs but it's been very rapid and the regulars can tell. For example their french fries were good and crispy ones, now they use the dry chalky ones. Then they started replacing ingredients with inferior versions. It started with giving out smaller portions of stuff like guac on the bamba fries or less cheese on the quesadilla. We welcome any suggestion and discussion regarding the way this community operates.įor context: I've ordered Taco Bamba at least twice a week for the last year and I'm a former professional chef for 12 years, my last gig was a 3 year stint at įor the last 3-4 months I've noticed that the food quality has been gradually going down. Any attempts to dox anyone will result in an automatic ban. In order to protect the spirit of the community and its members, any violation of the aforementioned policies will result in removal of the offending content and/or a temporary or permanent banning, at the discretion of the moderators. All users are expected to abide by the Reddit Rules and reddiquette. We strive to allow this community to be as open as possible. Message the moderators to have a subreddit added to this list.Ĭontent must be Montgomery County, Maryland-related unless otherwise approved by someone on the moderation team! 4000 Wilson Blvd., Arlingtonįor more restaurant openings, subscribe to our Food newsletter.Check out some of the Hidden Gems in our county! The menu also includes a spicy fried chicken torta “Shake and Bake” chilaquiles spiced street corn served off the cob with popcorn and “The Jeffrey,” a fried burrito filled with carne asada, pork al pastor, chorizo, Chihuahua cheese and serrano salsa verde. There’s an American classic in taco form too, El Diablo, which combines Buffalo chicken, blue cheese crema and pickles. The Salim Abu Aziz features a filling of shawarma-spiced zucchini with sumac onion, burnt eggplant, grilled halloumi cheese and chipotle yogurt in a warm pita. The new selections include a nod to Albisu’s own Peruvian heritage with El Rico Pollo, stuffed with spiced pollo a la brasa-style chicken topped with green chili puree and aji amarillo mayo. But there are also Nuestros, unique combinations that Albisu creates for each fast-casual store. We’ve felt really inspired while creating these dishes.”Īll Taco Bamba locations have two sections on their menu: Traditionals includes classic tacos such as al pastor, carnitas and chicken tinga. “All Taco Bamba locations have their own identity that reflects the neighborhood, and Arlington has such a great culinary tradition of immigrant cuisines. ![]() “Creating a new menu for each location is always my favorite part of any opening,” chef-owner Victor Albisu said in a press release. 20, it will have a new menu, inspired by its new home. ![]() When the fifth location of the local business welcomes customers on Thursday, Aug. When a new link in a chain opens, it’s usually not too different from its predecessors.
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