Does Miguel's Jr use lard in their beans?
I emailed the Miguel's Jr chain and their items are not Vegan or Vegetarian. Beans are cook with lard and potatoes are cooked with pork.
How do you make a garbage burrito?
0:232:04Rosa Maria's Garbage Burrito.mov - YouTubeYouTubeStart of suggested clipEnd of suggested clipThe garbage burritos everything good about Mexican food all in a perfect tortilla it's really goodMoreThe garbage burritos everything good about Mexican food all in a perfect tortilla it's really good you know the blended walkable weird onion I'm kind of a sucker for the garbage burrito it's made with
Is Miguels Jr part of miguels?
ABOUT MIGUEL'S JR. The chain is a spin-off of the popular Miguel's Restaurant in Corona. For more information, including menu items and locations, visit www.miguelsjr.com.
How many Miguel's Jr locations are there?
Now, there is a full-service Miguel's California Mexican Cocina Restaurant in Corona at the Shops at Dos Lagos and 21 Miguel's Jr. fast food restaurants throughout the Inland Empire and Orange County. Today this family tradition continues.
Whats a garbage burrito?
The Garbage Burrito This famous burrito and No. 1 selling item at the 35-year-old Inland Empire institution weighs in at over a pound and features Chili Colorado pork meat, rice, beans, cheese lettuce, tomatoes and onions in a handmade tortilla.
Is Miguel's and Miguel's Jr the same?
Miguel's Restaurant was founded in 1973 by Mike and Mary Vasquez in Corona, California and named in honor of Mike's grandfather, Miguel. In 1975 they leased a fast-food restaurant located two miles from the current Miguel's and named it Miguel's Jr., which was an immediate success.
Why is it called Miguel's Jr?
Mike kept his day job and worked the restaurant at night while Mary developed dishes and recipes. Over the next 2 years, business improved to the point that they decided to lease a fast food restaurant just 2 miles down the road and named it “Miguel's Jr”.
Who owns Miguel Jrs?
Javier VasquezHear from the CEO of Miguel's Jr: Javier Vasquez on growing up in his family business, becoming the owner, and how his family-owned business has created a brand of restaurants filled with natural foods.