"Late one night, our plucky, rag-tag gang of merry pedestrians happened upon a restaurant called 'Guadalajara '. This restaurant was destined to be the place in which we were to consume our nightly meal. It seemed, at first, to be a slightly more than normal prices, but I chose to go for the cheaper item of nachos, in order to conserve funds. However, my happy-go-lucky, gleeful, and miserly entourage decided that it would be best to just split the bill evenly, and then so I ended up paying more than I had previously expected for my more than enough portion of nachos.The bean and cheese nachos were indeed, in fact, quite ravishing. The beans were cooked perfectly, evidently not canned. The cheese was distributed evenly throughout each nacho chip, perfectly layered across the beans. Not too gooey or soggy, the perfect ratio of bean:cheese:chip. The sour cream they provided me with was a succulent addition. <br/ <br/ During my stay, I was pleased to notice that the staff was able to provide me with the pleasure of viewing several hats. I am personally satisfied with the selection I perused, but I do have a few minor qualms. For starters, they did not have more than one different style of hat, all they had were sombreros. This would be fine and dandy, except for the fact that I am allergic to wide-brimmed hats. Other than that, they had a wide variety of colors and patterns, which detailed the long and arduous history of the sombrero. Overall, a very informative selection, and I would recommend it to anyone who is interested in hat history.<br/ <br/ The staff were friendly and helpful, and even let me bring my own cake in. This cake was pretty good. I had brought it all the way from the capitol city, and had let it marinate by my feet for a good four hours. After a certain point, I stopped feeling the difference between cake and foot, and it became a holy union of body and pastry. The restaurant was kind enough to blissfully separate this union, and serve it up for me and my pack of hungry comrades."
Classic Beef
