Azaud, I forgot to answer your Pappasitos Post. My wife and I actually worked at Pappasitos for about 5 yrs each as waiters, bartenders (college and grad school), then floor managers, kitchen managers, and Asst GM's before were were both hired away by other restuarant companies.
I have made thousands of racks of Agujas and they are sublime, but my father in law makes better ribs, he really does. He won the Houston Livestock Show and Rodeo BBQ Cook Off with them twice in the eighties. That is extremely high praise for anyone.
The quail, simply sublime. Simply marinaded in the fajita marinade then expertly grilled over the charcoal/mesquite grill. Tough to beat. I can tell you that you can eat off of the floor in any Pappas Rest during the busiest times, they are unbelievably well run, and their quality control and cleanliness is the best you can find anywhere.
That said, I would still go to Goode Co Taqueria for my last meal. Now the best Mexican (traditional) meal I have ever had: Hacienda De Los Morales in Ciuadad de Mexico D.F.. Maybe the best meals I have ever had anywhere, better than France, Italy, Spain, NY, San Fran..... Anyone else had the good fortune to check this place out? I used to go to Mexico City for work all of the time, it was the only good thing about the trip.
