Dos Amigos Mexican Restaurant

FOOD

Carnitas gives Dos Amigos’ Sunday buffet a substantial pork dish to build lunch around. In the traditional Mexican preparation, pork cooks slowly until it can be pulled into tender pieces, often with a final browning that adds a different texture at the edges. The appeal of that style is the pork itself: savory meat with enough richness to hold its own beside the sauced dishes. It is one of the main preparations to consider before turning to the filled tortillas.

Pollo a la crema takes the chicken in a richer, creamier direction. Chicken in a cream-based sauce is the defining preparation. Alongside the carnitas, it gives Sunday lunch two meat preparations with different characters before the tortilla dishes enter the picture.

Enchiladas bring the sauce-and-tortilla side of the cooking into focus. Filled, rolled tortillas are served with sauce, which contributes as much to the character of an enchilada as its filling. The tortilla softens into the dish, making this a fork-and-knife part of lunch.

Burritos supply another filled-tortilla preparation, generally using a larger flour tortilla wrapped around its filling. Chimichangas can also be part of the changing spread. In the familiar Mexican-American preparation, the filled tortilla is fried, giving the wrapper a more prominent texture. The frying is the defining difference from an ordinary wrapped burrito, and part of the appeal for anyone who enjoys a fried tortilla with a savory filling.

Quesadillas add tortillas and melted cheese to the selection. The traditional preparation warms the tortilla around its filling, bringing the cheese and wrapper together as a single dish. It is a straightforward Mexican-restaurant pleasure, especially for an appetite drawn to warm cheese rather than another cream-sauced entree.

Vegetables accompany the main dishes, giving the meal something to enjoy alongside the carnitas, creamy chicken and filled tortillas. The exact dishes and fillings change with the Sunday menu.

A dessert table is part of the meal, with fruit among the buffet’s sweet choices. Fruit offers a simpler closing course after the richer pork, cheese and cream-based dishes. The sweet selection changes too, so dessert remains part of the day’s spread rather than a fixed final order.