Tuesday, December 31, 2013

New Year's Eve Specials

New Year's Eve Special Features

It's $2 Tuesday
Hornitos Lime Shots or Labatt Drafts just $2 all day today.

Send 2013 Out with a Sizzle & a Friend
New Year's Eve Special: Fajitas for Two Meal

This colorful New Year's Eve Special is just $25.95 and includes your choice of

Appetizer (choose one)
Black Bean Appetizer, Cheese Cilantro, or Chile Con Queso

Fajitas (choose two)
Chicken, Steak, Chorizo, Spicy Shrimp, or Portobello
Sauteed onions, colorful bell peppers and your selections above served on a
sizzling platter with warm flour tortillas, pico de gallo and sour cream.
Guacamole, cheese, and lettuce available upon request at no additional charge

Dessert: Sopaipillas with vanilla ice cream

No substitutions please. You are welcome to order any additional items al cart from our dinner menu.

While you are in the sharing mood, add a bottle of wine for just $24
or a large house mason jar margarita for $18.

New Year's Eve Happy Hour
Monday - Friday: 4pm to 6pm
* Half Price Appetizers
* Discounted Margaritas 
* Half Price Drafts
Half price appetizers like our amazing Nachos Grande or Black Bean App. Discounted Margaritas: $4 off a full or $2 off a half Mason Jar. And, we have a few great half price drafts too.

Monday, December 9, 2013

Franklin Inn 35th Birthday Bash

Happy Birthday to us. The Franklin Inn is 35!
Help us celebrate on Wednesday, December 11th

 Stop by to share a piece of birthday cake with us.
 Franklin Inn 35th Birthday Bash
  • Free Birthday Cake: 11am to 10pm (or as long as supplies last)
  • Happy Hour! 4pm to 6pm: Discounted margaritas, a selection of half price appetizers and a selection of half price drafts.
  • The Magical of Mentalist, Collin Stover: 6pm

Enter to win a "$35" Franklin Inn Gift Card while you are there. Just fill out our customer feedback survey and your name will be entered.  As always, we love your feedback, and use this information to learn ways to serve you better.  

Thank you to all of our patrons, staff, and vendors who have made 35 years possible. We love you!  
We continue to be blessed by the opportunity to be your neighborhood restaurant. We've made wonderful memories together. I "married" the restaurant over 16 years ago, but many of you, and some of our staff, have been with the Inn even longer. You may have grown up with the Inn. A lot of our area's teens landed their first job at the Inn. One of my favorite testimonials is from a child who wrote me, "I have loved the Franklin Inn all my life."We've had a lot of celebrations together: Birthdays, Marriage Proposals, Anniversaries, New Jobs, Retirement Parties, and more. We look forward to many more great times together. Hope to see you on Wednesday.

Friday, December 6, 2013

Tequila of the Month: Maestro Dobel

Search Top Ten Tequila lists and this one is always included.

Dobel™ Tequila is one of the United States’ fastest growing ultra-premium tequilas. Named after its founder (Dobel is his abbreviated name – Juan Domingo Beckmann Legoretta) the tequila is sourced from single estates and is distilled from 100% blue agave and bottled in Jalisco, Mexico. Each bottle of Dobel™ Tequila is double-distilled, matured in Hungarian White Oak barrels, and filtered for exceptional smoothness and clarity. Dobel™ Tequila is recognized for its superior smoothness and iconic packaging which includes a stopper and a modern twist on a vintage apothecary-style bottle, a heavily embossed bottle whose design is inspired by the laboratory sample bottles used by the distillery’s Maestro Tequileros (Master Distillers). 
Enjoy it in a margarita if you wish but all the reviews say that you'll enjoy sipping it even more. "Enjoy your Maestro Dobel slowly and realize that every sip has been years in the making."

Here are a couple reviews:


(yes...Tech Crunch! Not a source you would have expected, hey?)


Let us know what you think of this ultra premium tequila.

Friday, November 29, 2013

Sneak Peek at Our 12 Days of Christmas Count Down....

Our 12 Days of Christmas Countdown starts on December 10th. If this math doesn't add up to you its because we are skipping Sundays in our count down. Maybe my math still doesn't add up....but anyway, here is a sneak peek at part of what we are doing on December 11th. There may be birthday cake involved too. Check back ;  )

Friday, November 8, 2013

November's Tequila of the Month: Avion

Tequila Avión was voted “World’s Best Tasting Tequila” at the San Francisco World Spirits Competition, the highest honor in the spirits industry.

According to the company, "Avión Tequila is crafted using our exceptional Avión Agave, which is grown at the highest elevations in Jalisco, Mexico. The unique Avión flavor is achieved through using only special cuts of the Avión Agave plant and then slow-roasting the agave at lower temperatures to protect the natural flavors. The final step is our proprietary ultra-slow filtration process, which creates a surprisingly smooth taste. Maybe that is why the judges at the world's most prestigious spirits competition voted, in a blind taste test, Avión to be the World's Best Tasting Tequila. "

Friday, October 25, 2013

Try our new menu entrees and win Steeler Tickets: Update!

Update! We have a winner!!!

My lovely assistant and bar patron, Chris, randomly chose our Steeler ticket winner over lunch and a margarita from among customer feedback surveys. These surveys focused on our new menu items. And the winner is.....

Congratulations, Travis! Travis won Steeler tickets and he and his girlfriend, Ginger, will be cheering the Steelers on to victory this Sunday.

Travis tried the Diablo Rellenos and commented, "So good! The peppers were not too hot, allowing the chorizo and cheese to be appreciated."

John and I got to meet and chat with Travis and Ginger Tuesday night when they visited the Inn for dinner and to pick up their tickets. A super cool couple. Enjoy the game, guys!

Thank you to everyone, who took the time to taste-test and provide written feedback for our new menu items. We appreciate your input and continually strive to serve you the better.

Please continue to fill out our customer feedback surveys when you visit the Inn....you may be our next winner.


 I've got some exciting news for you. Based on your input and suggestions, we've taken off the items that you just weren't that into and added the ones that you love. Click here to see the new fall/winter menu.
Come on out this weekend and give our new menu items a try. You could win Steeler Tickets. Read below to see how.

New menu highlights:
* New side dish options - green beans and fajita veggies
* Cornbread with honey butter
* Tamale and Empanadas of the Day
* Black Bean Burger
* Hot Wing Taco

New house specialties based on your favorite weekend specials:

Diablo RellenosHouse roasted poblano peppers stuffed with chorizo and potato. Topped with melted Jack and salsa. Served with rice. 14.95

Chorizo Mac 'n Cheese
A delicious Mexi-American fusion of cheeses, chorizo, and peppers topped with panko bread crumbs. Served with fresh- baked corn bread. 13.95

Steak or Chicken Tostada
Crispy corn tortillas topped with black beans, grilled steak or chicken, cheese, lettuce, pico de gallo, sour cream and guacamole. chicken 13.95 steak 14.95

Taquitos Dinner
Spiced chicken & cheese rolled in a corn tortilla, deep-fried crispy with a chipotle ranch dipping sauce. Served with two sides. 12.95

Win 2 Tickets to the Steeler Game on November 10th!
Each time you order one of our new menu entrees, fill out a survey giving us your feedback. We'll randomly pull a winner from these surveys on 11/4.The more new items you try from now until 11/4, the more times you'll be entered to win.

Thank you for your input in helping us to decide which items to remove and add to our fall/winter menu. Please continue to provide your input so that we can serve you better.

Friday, October 11, 2013

Weekend Specials! Pumpkin Margaritas, Grilled Salmon and More....

Tasty Starters
• Sopa de Albóndigas del Abuelo (Grandpa’s Meatball Soup)
• Spicy Chicken Empanadas
• Hand rolled Tamales
• Cheese Cilantro

Red Chile & Honey Glazed Grilled Salmon
Salmon lovers enjoy this delicious entree with Southwest roasted potatoes, sauteed veggie medley and honeydew. 15.95
John made homemade Ice Cream: 
Pumpkin or Mocha Chocolate Chip

Go Penns! Labatt Drafts just 2.50 during the Games

Friday, October 4, 2013

Happy National Taco Day

Can you believe we Americans ate 4.5 billion tacos in 2012?  According to National Taco Day.com, "That's 490,000 miles of tacos, which could take you to the moon and back or, if you prefer, could, at 775-million pounds, equal the weight of two Empire State Buildings.

Join us for National Taco Day. Enjoy your favorite taco. Mine is the San Carlos Fisherman Tacos.  John likes shredded chicken with pico de gallo and fresh cilantro. We've made you a couple special tacos too.

Tequila Lime Chicken Tacos
Flour tortillas filled with delicious tequila lime marinated chicken and topped with lettuce and pico de gallo. Served with a spicy red cherry pepper rice and a spring salad with avocado and orange dressing.13.95

Taco Wing Tacos
Flour tortillas stuffed with shredded chicken that has been tossed in our signature hot wing sauce and topped with lettuce, tomato, blue cheese, shredded carrots and celery. This was a big hit last time we offered it. Served with a spicy red cherry pepper rice and a spring salad with avocado and orange dressing.12.95

We also have some tasty starters:
• Spicy Chicken Empanadas
• Cheese Cilantro
• Hand rolled Tamales
• Tortilla Soup

John made homemade Mocha Chocolate Chip Ice Cream.

Featured Beers on Tap: Blue Point Toasted Lager, Dogfish Head Punkin, and Yards

Learn more about the history of tacos here: http://www.nationaltacoday.com/

Friday, September 27, 2013

Last Call on Pumking, Fiesta Crab Cakes & Reyna Foods Chile Festival

We've got a busy weekend filled with tastiness for you.
Here are the highlights!

We will be at Reyna's Second Annual Pepper Festival. 
If you are attending stop by and say, "hi" to us.

Monday, September 16, 2013

Feliz día de la Independencia, México

Feliz día de la Independencia, México.
Join us at the Franklin Inn today for lunch or dinner to help our Mexican Neighbors celebrate. Then, let's keep the party going tonight as we cheer the Steelers on to victory against the Bengals.

Here's the line up:

Menu Features:
Hand made tamales and empanadas
Cheese Cilantro
Taquitos and Stir Fry Green Beans

Featured Tequila:

Horns Up Flight (Hornitos Plata, Reposado, Añejo)
House Infused tequilas: pineapple, peach, blueberry. 
(Chris is also working in a Mango Jalapeno which might be done.)

 Happy Hour - 4pm to 6pm
(Available in the bar or dining room)
A great selection of Half Price Appetizers
Half Price Beer Drafts
Discounted Margaritas

Bar Special - 7pm to 10pm (Bar only)
Dollar Tacos
40 cent Hot Wings
Independence Day (Día de la Independencia) is a Mexican holiday to celebrate the “cry of independence” on September 16, 1810, which staked a revolt against the Spaniards. This event is known as El Grito de la Independencia or Fiestas Patrias (National Holiday). Similar to our 4th of July, this holiday is celebrated in Mexico on September 15th and 16th. It is their biggest national holiday even more so than Cinco de Mayo (that's right!). The history goes back to September 16th in 1810, when Father Hidalgo rang the church bells in his church in Dolores and called on the people to take up arms to gain independence from Spain. That same bell is now rung each year. On the night of the 15th, the President of Mexico comes out on the balcony of the National Palace and rings Father Hidalgo's bell. He repeats some of Hidalgo's words, starting with: "Mexicans, Long Live Mexico!" (¡Mexicanos, que Viva México!). The crowds gather in the Main Square, and answer; "¡Viva!", as he waves the flag from the balcony. At the end of the third ¡Viva Mexico! the crowd goes wild waving flags, ringing noisemakers and spraying foam. Then fireworks light up the sky as the crowd cheers. After this, there are fireworks, music and a great fiesta that lasts into the night. This ceremony is repeated in cities and towns all over Mexico. The Governor, or the Municipal President gives the Cry of Dolores. In foreign lands, the Ambassador or Consul does it. Houses are decorated and flags are placed in windows and on cars. The next morning, on September 16th, most cities in Mexico have a big parade.

You can find more information regarding this holiday at the following links:

We hope to see you today sometime!

Monday, August 12, 2013

Spicy Chickpeas and Eggplant...Yum!

A bit of a Mexican-Indian-Italian Fusion. My favorite cuisines!

The inspiration for this dish was two beautiful eggplants left from the last two weeks of my CSA box and a couple other miscellaneous unused veggies from this week's box (one red onion, two over ripe tomatoes, and a bunch of cilantro). My older children would have probably been happy with a cheesy slathered eggplant parmigiana dish but I wanted to try something different. Honestly, the gluten free baked "fried" zucchini with nutritional yeast cheese was a flop the week before. So, this dish had to be good or my family would be wary of  Mom's next adventure. It also had to be "Julia-friendly" due to my youngest daughter's multiple food allergies. I remembered making a curried cauliflower with chick peas that turned out great so I thought I'd add some of what I enjoyed about the curry recipe. This is what I ended up with. It turned out amazing, so I thought I'd share it with you.

*  two beautiful egg plants from my CSA box (roasted, skinned and cubed)
* 1 red onion (would have happily used more)
* 1 large clove of garlic, minced plus a left over piece of roasted garlic
* 1.5 tablespoons of curry powder
* 2 tablespoons of tomato paste
* 1 can of chick peas (drained)
* tablespoon of lime juice
* couple pinches of salt
* couple shakes of crushed red pepper
* Cholula Hot Sauce (my favorite hot sauce!)
* two tablespoons of vegan margarine (so Julia could eat it. Real butter would have been good too.)
* two overripe tomatoes cubed (just because I had them)
* bunch of fresh cilantro

My on the fly procedure
My beautiful eggplants were roasted for 45 minutes at 400. While waiting for the eggplants to cool so I could handle them, I sauteed my red onion until browned in olive oil. I like onions so I would have used more but this was what I had. After reducing the heat to medium in went the garlic, curry powder, and tomato paste. I stirred it all until the onions were well coated. Next to join the party were the chick peas, a quarter cup of water, lime juice, salt, crushed black pepper, and a few dashes of cholula hot sauce.These goodies shimmered for about five minutes with an occasional stir. Then, I put in two tablespoons of Earth Balance Dairy free Soy free butter. More simmering and stirring until the butter melted (Earth Balance doesn't melt as quickly as regular butter.) I put a few more dashes of Cholula, a couple shakes of crushed red pepper, and a bunch of chopped cilantro.  I had to careful with my Grace. She doesn't enjoy spicy food like the rest of us. Yummy!!!

This dish is so flavorful. Even if you don't like eggplant you may want to try it. The  Eggplant could easily be traded for whatever veggies you have on hand: potatoes, zucchini, cauliflower. It would be great served over rice or quinoa or with baked shredded chicken. However, we ate it as is for lunch before we went to my best friend's birthday pool party where we gorged on hot dogs, hamburgers, potato chips and birthday cake for dinner (when in Rome).  But, hey....we had a healthy lunch anyway.  I would make this again in a heart beat (and I will with other veggies). I also suggested to John that we adapt it to accompany one of our off  menu specials at the Franklin Inn. 

Thursday, August 8, 2013

First Stop on Ride for Ryan (West Coast Style) - August 28th

The First Stop before the 2013 Ride for Ryan (West Coast Style) is Wednesday, August 28th, at the Franklin Inn Mexican Restaurant. Bring this coupon to the Inn between 11am and 9pm and 20% of your bill will be donated to the Ryan Diviney Special Needs Trust.  You can enjoy a nice meal and help a family in need.  
 Our event coordinates with the efforts of John Maletta (and friends) who are raising money for the fund with their third annual Ride for Ryan at the beginning of September. In just three weeks, this kind-hearted pack of guys will be bicycling the mountains of the Pacific Coast Highway in California to raise funds for Ryan Diviney. The riding crew, led by John Maletta, also includes Scot Reed, George Gardner, Joe Maletta, Chris Clegg, and Gerry Durishan. It's 267 miles from the San Francisco area to San Luis Obispo in southern California. The cyclists will be making this trip in 5 days and are motivated by Ryan's needs and your generous support.
Maletta says, "We are spearheading this very special effort for the son of my old college roommate and I am asking you to consider helping us. Thanks to you, we’ve raised over $15,000 for Ryan’s medical care in the first two Ride For Ryan events."  
Ryan Diviney was viciously attacked by strangers in a convenience store parking lot 3+ years ago and has remained in an eyes-open coma since the attack. The Diviney family is responsible for his around-the-clock medical care and the medical bills remain extremely crushing to their finances. They have established a Special Needs Trust for Ryan that allows you to donate to the Trust and assures that every penny of your donation will go directly to his medical care.  You can read more about Ryan at www.ryansrally.org, including links to TV stories and newspaper articles.
If you can't see the gang off by visiting the Franklin Inn on Wednesday, August 28th, you can still donate.  No pledge is too small.  Make your check payable to the Ryan Diviney Special Needs Trust and send them c/o John Maletta 2306 Salem Drive, Pittsburgh, PA 15237 or you can donate online at www.ryansrally.org.
If you'd like to know more about the first two Rides for Ryan, visit these links: Ride for Ryan 2012 and Ride for Ryan 2011.
John Maletta asks that you please pass this information on to your family, friends and co-workers too. Your assistance is greatly appreciated! Thank you so much!

Tuesday, June 18, 2013

An Abundance of Greens!

No.  This is not a post about the next special at the Franklin Inn.  I just wanted to share in case there are a few like-minded folks out there among our patrons interested in learning, sharing, and experimenting with locally grown produce (and the health benefits). I have a blast with my CSA box and my trips to the wonderful local farms we have here in the North Hills. Some times my experiments fit with the Franklin Inn's Mexican theme. Check out the Strawberry Jalapeno Salsa recipe here. Other times, not so much.

With a ton of parsley (curly and flat leaf), spinach and various lettuces and mixed greens from my first two boxes and not much time to cook, I pulled out my handy dandy Vitamix (which I still love and is not collecting dust as was predicted by some.....).  First, I made a spinach and parsley pesto. I threw all the spinach and parsley into my Vitamix with olive oil, garlic, salt, pepper and fresh squeezed lemon juice. A brilliant green paste formed.  Why no cheese or pine nuts? Dairy and nut allergies in my family.  Grated cheese goes on the table for those who can partake of it. Sometimes I add sunflower seeds to pesto but being ill-prepared due to recent commitment overload (can you relate?) I had none on hand.

I then looked at all the bags of lettuce and field greens. I could not bare to make another salad this week. I put the romaine in the fridge since that will keep longer and tossed all the other lettuce and mixed field greens into the Vitamix with, once again, olive oil, garlic, salt, and pepper. This time I added some fresh rosemary too. I wished that I hadn't used all the parsley in the spinach pesto at this point but oh well.  It tasted pretty good....like lettuce.....but not like mushy slimy lettuce....like fresh lively lettuce.  I have no idea yet what I will do with this lettuce pesto.  It is in the fridge. Any ideas? Maybe I'll freeze it and add it to soup or sauce in the middle of the winter for a taste of spring. I'm open to suggestions. There's always the green smoothie option. The spinach parsley pesto was used for dinner last night.  I tossed it with rice pasta and John grilled chicken breasts. A little pesto goes a long way so I am putting the rest in the freezer as well to enjoy at a later date.

A mysterious bag of greens with pretty little purple flowers was also in this week's CSA box. I had no idea what the heck these flower laden viney greens were or how to use them.  Don from Kretschmann Organic Farm quickly answered my inquiry via his Facebook page. Pea Greens! Huh. Something new. That's fun! A quick Google search assured me that these pea greens were okay for cooking so I sauteed a scallion and garlic in olive oil, added the pea greens to the mix, and topped them off with fresh squeezed lemon, salt and pepper. I also couldn't resist a couple shakes of Cholula Sauce. Wow.  They were delicious. My initial reaction was that it tasted close to spinach.  As we munched on them and discussed who among us liked them (everyone but my son, Joey, who dislikes most veggies), Grace decided that the pea greens kind of tasted like asparagus. Ya. I definitely could taste that too. The main stems, leaves and flowers were great but the very thin viney stems were like chewing on hay. Next time I will snip them off before cooking.

I can't wait to see and taste next week's produce.  Any suggestions for all these beautiful spring greens? I'd love to hear about them. Thanks!

Saturday, June 15, 2013

Julia’s Allergy-free Birthday Cake

Julia’s Allergy-free Birthday Cake
Adapted from her Grandma Mimi’s (Sue Cibula) famous birthday cake recipe that she makes for everyone’s birthday parties. It’s a tradition in the Cibula family. Enjoy!
  • 3 Cups flour (We like Tom Sawyer All purpose wheat-free for Julia but if you don’t have allergies it is an amazing cake with regular all purpose flour!)
  • 2 Cups Sugar
  • 6 Tbsp cocoa
  • 1 tsp salt
  • 2 tsp baking soda
  • 3/4 cup of olive oil
  • l2 tbsp white vinegar (recipe says white but I use whatever I have red, balsamic, etc. Always turns out great.)
  • 2 tsp vanilla
  • 2 cups cold water

• Mix dry ingredients.
• Make 3 holes - oil, vinegar, vanilla
  (I do it even though it doesn't seem to make a difference....they end up merging!)
• Pour water over it all.
• Beat well.
• Bake 30-35 minutes @ 350 (the cupcakes are about 20 minutes.)
note: I think it is better to slightly undercook than over cook. The cake is moister.

Variations: We sometimes add Enjoy Life Dairy-free chocolate chips at the end before baking.
Mexican Cake: Add cinnamon, a pinch of crushed black pepper and chile pepper (ancho or cayenne pepper works well). Bananas are good too.

Julia proud of her birthday cupcakes. A couple years ago we baked these for her to take to preschool.   Dairy-free, wheat free, peanut free soy free, etc. etc. What the other kids don't know won't hurt them!!!

Tuesday, June 4, 2013

We love Books!

“When I have a little money, I buy books; and if I have any left,
I buy food and clothes.”― Desiderius Erasmus Roterodamus

Don't worry! You won't need to be nude or hungry to enjoy a good book.  I have two great opportunities for you to acquire great books for free or next to free and both are for great causes.

1. Bread for Books Program for Northland Library.  We are happy to be participating in this program once again to help the library continue service to our community for FREE. Print out and bring this voucher to the Inn Tuesdays in June (4, 11, 18, 25) and we'll donate 20% of your bill to Northland Library in support of their great services. My family has enjoyed many trips to the library and I'm sure you have as well.  If you never made a trip to Northland, please do so soon. You'll fall in love with the library too! Read the post I wrote last time we participated for more information: http://www.franklininnmexicanrestaurant.blogspot.com/2011/09/when-was-your-last-visit-to-library.html

John helping with book sale setup.
2. Anchorpoint Annual Used Book Sale.  This is the biggest and best book sale in the area and it happens next week! June 10 - 14 at the Shoppes at Northway.  You'll be able to peruse over 40,000 new and used books sorted into 20 categories. All are $2.50 or less.  The best part is that you'll be able to enjoy great reads cheap while you are helping the uninsured and under insured get the professional counseling they need.  You'll also be making it possible for at-risk children to get tutoring that parents may otherwise not be able to afford for them. Visit their website for more details: www.anchorpointcounselingministry.org.

Book lovers!...Join us at the Franklin Inn Tuesdays in June in support of the Northland Public Library and for Anchorpoint's Annual Used Book Sale so that we may help them continue their work of hope and healing for our hurting neighbors.

Thursday, May 16, 2013

Fiesta Mexicana this Friday

Do you have dinner plans yet for Friday Night?

Fiesta Mexicana Taco Night
Friday, May 17 - 5-8pm
Heritage Church
2262 Rochester Road, Franklin Park PA 15237
Tickets: $15 in advance or $20 at the door

Our daughter, Grace (I can't believe she's a teen now!), is actively involved in a youth group. Tomorrow the youth group is holding an all-you can-eat taco night in Heritage Church's Fellowship Hall. Tickets are $15 in advance and $20 at the door.  The proceeds benefit the kids' local mission trip via the Pittsburgh Project to repair the homes of our vulnerable neighbors.

The tacos for this delicious event are donated by the Franklin Inn Mexican Restaurant (Of Course!). You will also have an opportunity to participate in a cake raffle and maybe win a delicious cake or pie donated by local bakeries/bakers.  My sister, Robin, won this awesome Sombrero Cake by The Mike McAleer Bakery. Unfortunately, she did not share it with me! She took it home and shared it with other family members! She did tell me that it tasted as great as it looked. Thanks Robin!!!

Come on out and help the kids help those who lack the resources or the physical ability to make home repairs on their own. Fill your belly with good food, help our kids to experience the thrills of serving others, and make a difference for people in need.  How great is that?
See the flyer below for more details.  We hope you can join us.

Sunday, May 5, 2013

It's Here!

Our kitchen crew is busy roasting chiles, dicing and slicing for some great special features as well as your Inn Favorites.  John has agreed to open the bar an hour early to accommodate our Penguin's fans. We have all those fun tattoos and such while supplies last.  Our friends at Pretzel Crazy dropped off samples of their Chipotle Loco pretzels for you to sample (also while supplies last).  If you get to taste one, stop by their fan page and let them know about it.  
Make sure you fill out our customer survey.  We crave your feedback!  We will choose from among the surveys for prizes including a free sopaipillas every week from now until Fiestas Patrias
Other cool prizes too. (Fiestas Patrias is the actual Mexican Independence Day in September.)
Featured Drinks:

Chris’s 7 Fruit Fiesta Sangria
Chocolate, Pineapple or Fiery Pepper Margarita
Strawberry or Mango Mojitos

“El” Tequila Flight:
 El Jimador (Blanco), El Mayor (Reposado), El Tesoro (Anejo)
Appetizers & Soups 
Hand-rolled tamales: Chicken or Pork
Hand-made Empanadas: Chicken or Pork
Tortilla Soup • Gazpacho

 Entree Features

Entrees served with two sides (except Diablo Rellenos). We have Stir fry green beans today!

Carne Asada
Flat Iron Steak marinaded in our homemade seasoning blend and grilled to your liking. Served with chopped onion, fresh cilantro and pico de gallo.  15.95

Diablo Rellenos
Fresh roasted poblano peppers stuffed with chorizo & potato. Topped with melted Jack and salsa. Served with rice. 14.95 

Wahoo Fish Tacos
Wahoo fish pan seared in cilantro butter and topped with Napa cabbage slaw. 13.95

Taquitos Dinner
Spiced chicken & cheese rolled in a corn tortilla, deep-fried crispy with a chipotle ranch dipping sauce. 13.95

Dessert Features
• John’s Homemade Ice Cream Chocolate Chile or Butter Pecan
• Chocolate or Caramel Flan
Other yummy desserts.  Ask your server for a suggestion.

Friday, May 3, 2013

How we made our Seven Fruit Fiesta Sangria

Or,  Adventures in Sangria Making

Our general manager, Chris Ribarchak (CCR1) decided to create a new sangria recipe in celebration of Cinco De Mayo this weekend.  With the help of his apprentice (CCR2), Chris produced a delicious Seven Fruit Fiesta Sangria.  Here's a peak behind the scenes.

1. A shopping trip to the Strip was planned a few days in advance on a beautiful morning. 

2.  Each piece of fruit was carefully inspected for quality.

3. Once the fruit passed quality control and the CCRs were satisfied, the fruit purchases were finalized.

4. Picking fruit and walking around the Strip was hard work. A donut break was in order.

5.  CCR1 got his work space ready...

6. Alas, CCR2 isn't allowed to play with knives, he had to visit Aunt Wendy for the next step.

7. While CCR1 did a lot of chopping...

8. CCR2 had some important work of his own to do along with cousin, Julia. Franklin Inn kids are "cheap" labor.

9. Then, it was time to return to the Inn to finish paper work and check on CCR1's progress

10. The Sangria was looking good! Now it needs to rest until Friday.

Yahoo! It is Friday! Come and enjoy the fruits of their labor. It is tasty!