Tacorito- Gone but not forgotten...Omaha/Lincoln, NE and CO
When I was growing up in Omaha I was a bus-girl about 35 years ago at La Fonda's aka Holly Inn. The restaurant was founded by the late George Pappas of CO. I fell in love with the "Tacorito", a big stuffed burrito covered by a secret gravy/sauce and cheese. I have tried numerous attempts to duplicate this delicious heart attack on a plate, and finally almost have it mastered. It's like anything, eat in moderation and savor it. Their nachos were exceptional, too. It must have been the chips and cheese they used. All of their restaurants have closed after over 35+ years, but other restaurants are making a similar dish or were given the recipe. I won't mention the one I tried, but I think mine came out better. I use to get their "secret" gravy aka Colorado sauce and freeze it and bring back to Daytona, but since they are gone now, I just have to make them as close as I can. I do miss the atmosphere. It was a fun place to dine...
2820 S 123rd Ct, Omaha, NE 68144
Hi mmgd1960, I too grew up on the La Fonda's Tacorito and I must admit, I hate that I can no longer get one in Omaha. The "other" restaurant who makes it now does not even come close to the original. I have tried some of the recipes on line, but they are way off too. I would love to know your secret.
Since we moved to Colorado five years ago we have been going to Holly West (La Fonda)...Home of the Tacorito. We really love their food but I have yet to order a Tacorito. It just has never sounded like something I would order. But now I am intrigued about the "secret" gravy and now I want to try it. I will be in California this weekend visiting family and my brother used to go to Holly Inn when he lived in Denver. I will have to ask if he ever ordered the Tacorito!
My favorite dish when I attended school in Denver was Holly Inn's tacorito; couldn't wait to get my weekly treat. I've also tried to duplicate it. the closest I've come is by using Tyler Florence's "ultimate chicken enchiladas' recipe for both his sauce veloute and tomatillo sauce. sans the heat. I combine them, ( last time I added a bit of half and half with the stock for richness), mix a bit with the ground beef mixture and shredded monterey jack cheese ( NO BEANS - thank you), and a bit of crisp chopped lettuce. Then fill into a flour tortilla covered with a generous amount of sauce and more shredded cheese. heat untll hot and bubbly. then add chopped lettuce and tomato on top. serve with generous dollops of sour cream and guacamole plus corn chips for the gooey sauce and guacamole. ( Thank you, Tyler).
is this close to your recipe? would you mind sharing anything I left out? or will anyone who worked there offer tips? attention Pappas family? this is way more important than it should be :)
Many thanks -