FAQs

 

Q: What makes FAQ different from the rest?

A: We use our secret family recipes to ensure our flautas will crunch and our quesadillas will pull. 

 

Q: Are you a Tex-Mex restaurant?

A: We serve dishes that may be considered Tex-Mex but have Mexican origins. For example: the burrito, a Tex-Mex classic, is actually called a Burrita in Northern Mexico (El Norte). The original "taquito" is a flauta and "queso" is queso fundido. Our goal is to serve the original, traditional version of these popular dishes. 

 

Q: How much cheese is too much cheese?

A: There is no such thing! We love blending different cheeses to create unique flavors. We only use the highest quality Queso Fresco, Monterey Jack, Gouda, Asadero, to name a few.

 

Q: Where’s the beef?!

A: Our steak, brisket and even our chicken are all grass-fed, hormone free and non-gmo... like the good old days.

 

Q: What can I expect from your Chef’s board specials?

A: Our Chef’s board will have traditional Mexican dishes with exotic flavors and ingredients we are proud of. For instance, Endotzi huitlacoche, which is handmade by women from the Community of Jiquipilco, Mexico, will be used in a variety of savory dishes. Our dynamic Chef’s board will immerse you in authentic Mexican gastroculture.