Naugles aims for nothing higher than to function as a nostalgia factory.
A cheese burrito — nothing but melted cheese — is Cal-Mex bliss. Clockwise from center: bun taco, original taco, combo cup and cheese burrito. Let the franchising begin.
were so hectic that fans fainted in line because of the hours-long wait and excitement. As recently as May, a pop-up at Euryale Brewing Company in Riverside drew more than 700 people — far more than the 200 who reserved online.after the event,"from people when they were picking up their food was, 'It's been so long since we've had Naugles, so gotta stock up!'"
Ziebarth worked with former employees and associates of founder Dick Naugles to try to replicate his recipes. Which means that Naugles serves 1970s-era Americanized Mexican food — mildly spiced one-note entrees insulated with cheese and served in gargantuan portions. The default tacos come in hard shells and don't veer from ground beef or chicken; the"soft" ones are what we now call"tacos": a tortilla stuffed with something.
The easy critique is to label Naugles a culinary retcon that deserves to stay in the graveyard of bad restaurant ideas, like Sambo's and pupu platters.I didn't know what to expect when Ziebarth announced his plans, because I wasn't familiar with Naugles' food.
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