"This restaurant is adjoined to a gas station but there is ample parking. It is not a truck stop but there is an area beside the gas station where maybe one or two semi trucks will fit but there is a no parking sign there so park at your own risk. We parked our semi there and didn 't get towed so I guess that 's a plus. I was disappointed that they did not have Caldo de pollo or Caldo de res. They had some sort of cream soup which did not look appealing to me. I asked for beans and rice and fried plantain. The beans and rice were fine but the plantain had some sort of seasoning I didn 't care for. My husband said his street tacos were good so he didn 't complain. The place was clean and the employees were very nice, and very likable. I 'd like to share a really good caldo recipe with y 'all because I like y 'all. Caldo De Pollo or Res bulk spice mix recipe: 8 pounds, knorr, caldo de res or caldo de pollo powdered bullion, amazon. 14 oz food to live lime juice powder, Amazon. 2.5 oz Sam 's members mark Chili powder .85 oz Sam 's members mark red pepper flakes. 4 ounces Sanniti jalapeno powder, Amazon. Combine ingredients in a large 5 gallon bag, gather at the top, shake and blend, make sure all ingredients are mixed well together. Put 1 1/2 cups in individual baggies, 6x9 inch mylar baggies are best because they seal in flavor if you use a regular type of baggy use double bags. You will need 4-5 lb Chicken or beef, One 1.5 cup baggie spice mix, 10 lb potatoes cut into large 3 inch (diameter and length chunks) 1/2 lb carrots sliced 1/4 inch, 3 stalks celery cut 1/4 inch, jalapenos, onion, cilantro, flour tortillas, 12 quart pot a 16 quart pot. In a 12 quart pot put 3.5 quarts (14 cups) water and 3/4 cup caldo spice mix. Bring to a boil and add 4 lb of chicken or beef. When chicken is thoroughly cooked, pour the contents of the 12 quart pot through a strainer, set chicken or beef aside in a different dish, set strained broth aside. In a 16 quart pot put 5.5 quarts of water (22 cups) 3/4 cup of spice mix, 10 lb of potatoes, 1/2 lb of sliced carrots, 3 stalks of sliced celery, 1/2 large onion, and six half ears of corn each of them cut into three sections so that you have 18 pieces of corn. Boil vegetables until tender. Add the broth from the 12 quart pot to the 16 quart pot. Cook some rice and set it aside. Warm some tortillas and set them aside In each individual serving bowl put 3/4 cup of rice, 2 cups broth, 3/4 cup of meat, (or a chicken leg or thigh) 3 large chunks of potato, one piece of corn, On a separate dish to 1/4 sliced avocado, one slice of lime, 1/4 cup raw onion and cilantro or pico, a tablespoon of fresh diced jalapenos. Let me know how it works out: t r u c k e r b a r b i e 68 (at) g m a i l (dot) (com)"
