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<blockquote data-quote="HDRider" data-source="post: 1354736" data-attributes="member: 17025"><p>I gotta call you on that one.</p><p></p><p>I used to have a little place across from work in Houston on Washington Avenue. Guadalajara Bakery. They had a steam table with about six different taco fillings. Some never changed, like the egg and sausage. They had a hot sauce that was the best I have ever had, and I am a hot sauce lover and aficionado. I hear neighborhood yuppiefication caused them to close.</p><p></p><p>Them tacos, splashed with that hot sauce would clear my head and settle my stomach. Mmmm, my mouth is watering just thinking about it. </p><p></p><p>I found this in the Googlator - <a href="http://www.chron.com/neighborhood/heights-news/article/A-Houston-landmark-restaurant-falling-to-progress-1782560.php" target="_blank">http://www.chron.com/neighborhood/heigh ... 782560.php</a></p><p></p><p>Rodriguez says her father, the son of a family of bakers in Nuevo Leon, came to the United States in 1959, bringing his family over three years later. The Guadalajara provided an ample living for the family's eight children, all of whom did stints in the restaurant's kitchen.</p><p></p><p>For them, the Guadalajara was a second home. Even today, the restaurant, from its worn linoleum flooring, to its bank of nine bubble gum machines, to the bracelets that share a bakery case with pan dulce, exudes welcoming warmth.</p><p>It commands a loyal clientele.</p><p></p><p>Victor and Irene Garcia, owners of Angelique's Paint & Blast in north Houston, drive down to Guadalajara several times a week. "I can't get a jump on the day without this place," Victor Garcia says.</p><p><strong>Garcia says he offered Chavez $10,000 for her hot sauce recipe, but she turned him down cold.</strong></p><p>"Ten thousand wasn't enough," says Rodriguez. "This is something you could bottle and sell."</p><p></p><p>"I don't know where we're going to go when this place closes," Victor Garcia muses into his taco.</p></blockquote><p></p>
[QUOTE="HDRider, post: 1354736, member: 17025"] I gotta call you on that one. I used to have a little place across from work in Houston on Washington Avenue. Guadalajara Bakery. They had a steam table with about six different taco fillings. Some never changed, like the egg and sausage. They had a hot sauce that was the best I have ever had, and I am a hot sauce lover and aficionado. I hear neighborhood yuppiefication caused them to close. Them tacos, splashed with that hot sauce would clear my head and settle my stomach. Mmmm, my mouth is watering just thinking about it. I found this in the Googlator - [url=http://www.chron.com/neighborhood/heights-news/article/A-Houston-landmark-restaurant-falling-to-progress-1782560.php]http://www.chron.com/neighborhood/heigh ... 782560.php[/url] Rodriguez says her father, the son of a family of bakers in Nuevo Leon, came to the United States in 1959, bringing his family over three years later. The Guadalajara provided an ample living for the family's eight children, all of whom did stints in the restaurant's kitchen. For them, the Guadalajara was a second home. Even today, the restaurant, from its worn linoleum flooring, to its bank of nine bubble gum machines, to the bracelets that share a bakery case with pan dulce, exudes welcoming warmth. It commands a loyal clientele. Victor and Irene Garcia, owners of Angelique's Paint & Blast in north Houston, drive down to Guadalajara several times a week. "I can't get a jump on the day without this place," Victor Garcia says. [b]Garcia says he offered Chavez $10,000 for her hot sauce recipe, but she turned him down cold.[/b] "Ten thousand wasn't enough," says Rodriguez. "This is something you could bottle and sell." "I don't know where we're going to go when this place closes," Victor Garcia muses into his taco. [/QUOTE]
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