Thanks for the fantastic write up about our new Frisco Rio, SummitDaily! “We’ve been making flour tortillas for 28 years, which is no small feat, somewhere between 1,000 to 2,000 tortillas per day,” [Steve Richter] said. “That’s a big differentiator of ours, but more than that is everything on the menu is fresh. The guacamole is made fresh each shift; the salsa is made fresh each shift. Everything is made from scratch; we don’t buy salad dressings or green chilies canned — everything is made in house.” Our doors open to the public on Monday!
Posted on: Fri, 19 Sep 2014 18:00:01 +0000
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