There’s a process to creating the perfect tamale, and Iguana Roja has it down to an art. The pork is so tender that a knife is out of the question-simply scoop it onto Tortilleria’s warm white corn tortillas and enjoy. The slow-cooked carnitas tend to steal the show they’re lovingly cooked with oranges, garlic and onion and absolutely packed with flavor, then fried. Public demand for Maria’s recipes eventually became too great for the tiny market, and the family expanded the restaurant into their current full-service space. Jesus Perches and his mother, Maria, got their start in 2005 as a grocery selling Maria’s homemade tortillas and tortilla chips. The restaurant combines the sweetest of family success stories with a massive menu of authentic dishes. Local favorite Tortilleria Perches is nailing it. And let’s not forget all the house-seasoned, slow-cooked, tender meats. Many other sauces here are also homemade (try the hot sauce if you dare!), as well as all the salsas, guacamole and of course the ooey-gooey cheese dip. ![]() A favorite of many customers, the chipotle cream sauce here is a sour cream–based creation that’s kicked up with chipotles, ranch seasonings and a little bit of love, and it can be found accompanying several dishes from the Chicken with Chipotle Cream to the fully loaded Burrito Goyo with beef and beans. It’s made by Roy Valdovinos, who co-owns the family restaurant with his wife, Maria Valdovinos. THE SECRET'S IN THE SAUCEĪnd by this we mean the signature chipotle cream sauce at Jose Locos Mexican Restaurant. Another can’t-miss meal, the attractively plated camarones tropicales bursts with juicy grilled shrimp and comes with deep-fried plantains, rice subtly sweetened with coconut milk and a bright, fruity salsa combining tomatoes, cilantro, red onions and a touch of honey. The packed menu offers a vast and varied array of authentic eats like the traditional sopes, in which refried beans and a choice of meat are cupped in handmade masa boats that are deep-fried to crispy perfection, and the torta, a sizeable sandwich that we love with Botana’s house-made, mildly spicy chorizo. Hailing from the Mexican state of Querétaro, the Ramirez family opened Botanas Premier Mexican Restaurant with the goal of sharing made-from-scratch food that’s full of flavor and closer to the style of cuisine they enjoy eating. Lucky for you, this love is the kind you can taste for yourself. One dish at a time, restaurant after restaurant, it’s all about the delicious, decadent, just-can’t-get-enough-of-it love. ![]() The love of quality food and feeding people, the love of one’s culture and the even greater love of sharing rich traditions, flavors and recipes with the rest of the world. Southwest Missouri is dotted with Mexican restaurants both old and new and big and small, and after we talked to the people who make the magic happen at each restaurant, we learned that it’s all about the love. Most of all, love is what’s evident from the people at each and every restaurant featured in this story. Love is tortillas that were made by the wrinkled hands of an abuela, and it’s the fall-apart, perfectly seasoned meat that was slow cooked for hours and hours. ![]() It’s a deep pool of homemade salsa, and it’s guacamole that’s mixed up right at the table. Love is a pile of freshly made tortilla chips.
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