Franklin Inn Mexican Restaurant

Dos Equis Special Lager.....Bottles just $2 Today

2012-01-24T11:53:00.001-05:00

The most interesting man in the world was at the Franklin Inn for dinner and margaritas the other day. He was excited to hear that we are featuring live music on Tuesday nights. He thought it was a great idea, however, he pointed out that Dos Equis Special Lager hadn't yet been featured on $2 Tuesday. We thought we should go with his suggestion because he doesn't always drink beer, but when he does, it is Dos Equis. Since the most interesting and intriguing individuals enjoy Dos Equis (and frequent the Franklin Inn), we know you will enjoy this beer too. Bottles are just $2 all day today.

Come Try Phil's Chorizo Stuffed Chicken Breast

2012-01-20T20:30:00.001-05:00

We challenged one of our lead cooks, Phil Poelcher, with creating his first weekend feature for the Franklin Inn. We already knew that Phil is a great cook. He's in our kitchen most nights so many of the meals you've enjoyed have been prepared by him. Phil also has 15 years of additional cooking experience in the restaurant industry apart from the Franklin Inn. So, we thought it was time for him to give it a shot. Well, Phil came through big time! Wait until you taste his Chorizo Stuffed Chicken Breast. I ate the one in the photo here and it was great! Phil is very excited to prepare it for you tonight. Come on out and try it and let Phil know what you think. Please send him a little encouragement here or via a post on our Facebook page or a tweet. He'll be thrilled to read your comments.

The rest of the gang has been busy as well. Join us this weekend for your Franklin Inn Menu Favorites or these yummy specials features:

Drink Features
* Fiery Pepper Margarita*
* Railbender Ale Drafts*
* Magic Hat now on Draft*
* Sam Adams Winter Lager Bottles*

Meal Starters
-Stuffed Pepper Soup or Chicken Dumpling Soup
-Cheese Cilantro
-Hand Made Pork Tamales

Chorizo Stuffed Chicken Breast
A Chorizo Stuffed Breaded Chicken Breast topped with a zippy pepper jack cheese sauce and garnished with fresh salsa. Served with rice and dill carrots. 13.95

Dessert
-Peanutbutter Ice Cream Pie on an Oreo Crust
-Homemade Butter Pecan Ice Cream

Next Stop.....Railbender Ale...All Aboard!

2012-01-13T15:48:00.005-05:00

Well....you really like the Dale's Pale Ale. We sold out of that one in record time! Don't worry. We'll try to get it back asap. In the interim, we're chugging down the the specialty and craft beer path. Next stop: Erie Brewing Company's flagship beer, Railbender Ale. This multi-award winning Scottish Ale features "a deep malt flavor, caramel sweetness lingering in a soft hop flavor." It is considered a Dark Amber.

According to the the company, Erie, Pennsylvania was an important railroad hub in the mid–nineteenth century because the city was the site where three sets of track gauges met. Railbender Ale is named after the laborers who laid the railroad tracks. Railbender is brewed with the "pride, strength and purity symbolic of Erie’s historic railroad’s and railroad workers." The company also says that Railbender's "smooth malt flavor and astonishing drinkability will have you Hopping on the train and riding off the rails. All Aboard!"

Here's those stats you all love:
Style: Scottish Ale
Alcohol by Volume: 6.8%
Degree's Plato: 16.5
Hop Bitterness IBU's: 26

Some Awards:
2008 Bronze Award Winner Scottish Ale - The Great American Beer Festival (Denver, Colorado)
2009 Gold Award Winner Scottish Ale - The Great American Beer Festival (Denver, Colorado)

Among the food pairings that Erie Brewing Company suggests with Railbender are roasted meats or sausages. Try a Chorizo burrito made with our homemade Mexican Hot Sausage or Shredded Beef Enchiladas which feature our delicious slow cooked beef. Our weekend special Carne Picante offers delicious tender chucks of chuck roast. Other reviewers suggest grilled meats. Go for our chicken and steak fajitas or a char-grilled Mexican Burger.

Most reviewers agree that this is a pleasant, smooth, and drinkable beer. Stop over at the Franklin Inn and give it try. Let us know what you think of this one and how you rate it among the others we've featured recently.

Magic Hat Drafts $2 This Tuesday!

2012-01-08T17:47:00.000-05:00

Due to it's popularity we've decided to go another round with Magic Hat #9. This Tuesday you can take a "taste" drive of this fruity number for only $2.

That's right! 16 ounce Magic Hat Drafts
will be $2 all day on Tuesday.

Since spicy dishes are suggested among the best food pairing for Magic Hat #9, you'll be able to get the full experience at the Franklin Inn Mexican Restaurant. Try your #9 with a chorizo burrito or an order of wings (we only have one kind: Hot!). Make sure to tell your server you want the extra hot salsa too.

The brewer's description of #9: "Not Quite Pale Ale. A beer cloaked in secrecy. An ale whose mysterious and unusual palate will swirl across your tongue and ask more questions than it answers. A sort of dry, crisp, refreshing, "not-quite pale ale. #9 is really impossible to describe because there’s never been anything else quite like it."

Here are there stats (I'm not sure what all this means but I know some of you do!):

TYPE: Not Quite Pale Ale
YEAST: English Ale
HOPS: Cascade, Apollo
MALTS: Pale, Crystal
ABV: 5.1
GRAVITY: 11.80 Plato
BITTERNESS: 20
SRM: 9.0

Magic Hat claims that #9 features a secret ingredient that "introduces a most unusual aroma which is balanced with residual sweetness." Many experts think the secret ingredient it is apricot. GotBeer.com says, "No. 9 does have a fruit-forward profile, but it doesn't exactly scream apricot. The flavor comes close to peach tea with a lemony tang." What do you think? Can you identify Magic Hat #9's mysterious ingredient? Come taste it at the Franklin Inn and let us know what flavors you taste.

Dale's Pale Ale Has Arrived at the Inn...

2012-01-07T18:35:00.003-05:00

Well....you finished off the Smuttynose in record time, so we had to replace it with something else great. After receiving quite a few positive recommendations, John decided to give Dale's Pale Ale a try. He thinks you will enjoy it too, so we've got it for you in the infamous can or on tap for a limited time.

Beer Advocate calls Dale's Pale Ale, "One of the quintessential American hoppy pale ales of our times." It has received many accolades including:
Top U.S. Pale Ale: New York Times
Gold Medal – 2010: World Beer Championships
World’s Best Canned Beer: Details Magazine
Top Five American Pale Ales: Ratebeer.com, 2005-2009
Gold Medal: Stockholm Beer & Whiskey Festival
Top Colorado Export: 5280 Magazine

The Brewery's description: "America’s first hand-canned craft beer is a voluminously hopped mutha that delivers a hoppy nose, assertive-but-balanced flavors of pale malts and hops from start to finish. First canned in 2002, Dale’s Pale Ale is a hearty (6.5% and 65 IBUs), critically acclaimed trailblazer that has changed the way craft beer fiends perceive canned beer."

According to their website, the brewery began hand-canning Dale’s Pale Ale on a table-top machine that sealed just one can at a time. This made Oskar Blues the first US craft brewer to brew and can its own beer. “We thought the idea of our big, luscious pale ale in a can was hilarious,” recalls founder Dale Katechis. “And it made our beer immensely portable for outdoor enjoyment fun.”

Visit the Inn and taste Dale's Pale Ale for yourself via a can or a draft. Let us know what you think.What's your suggestion for the next draft beer on tap at the Inn?

Smuttynose Going on Tap at the Inn

2011-12-28T13:17:00.001-05:00

It's on the truck and should arrive any minute:
Smuttynose Robust Porter!

Forgive the name. It sounds a little unappetizing at first but apparently it is the name of one of the islands off the coast of New Hampshire. The cute little guy in Smuttynose Brewing Company logo is one of the inhabitants of the island. Anyway, we'll be putting their Robust Porter on tap later today. Have you tried it yet?

Here is the brewer's description,"This hearty, mahogany colored ale is brewed to evoke the dark, full-bodied ales that were a favorite of dockworkers and warehousemen (hence the name “Porter”) in 19th century London. It is a good bet that when Dickens’ Mr. Pickwick sat down for a pint, we would have been drinking an ale much like our Robust Porter.This is a smooth and very drinkable beer, characterized by its well-balanced malt and hops, plus subtle notes of coffee and chocolate."

And GreatBrewers.com says, "This hearty porter is a great accompaniment to a wide array of Mexican dishes, burgers, steaks, sausages, ham, smoky flavors and chocolate desserts." I'd say this makes Robust Porter perfect for patrons of the Franklin Inn.

Here are a few stats/awards this beer boasts:

GOLD MEDAL WINNER - Porter , 2001 Great American Beer Festival

JUDGED GRAND CHAMPION - Best Porter in the USA - 10th Annual US Beer Tasting Championship

GOLD MEDAL WINNER - 2010 Mondial de la Biere, Strasbourg, France

WINNER AT THE 2011Good Food Awards in San Francisco.

“Full-bodied and malty with undertones of coffee and chocolate and a bright, hoppy finish, in style it’s like Cary Grant's accent: the best of British and American.” - The Boston Globe, November, 2005

VITAL STATISTICS
OG: 1064 TG: 1018
Grain Bill: pale 2-row, carastan, dark crystal, special “B,” chocolate
Hops: Cascade
IBU's: 45
Color/Number: Dark chocolate brown
ABV 5.7%

Feliz Navidad

2011-12-24T11:55:00.000-05:00

Merry Christmas!

We will be closed 12/24 & 12/15
so that our staff can spend some time with their families.
We will reopen Monday 12/26 and we will also be OPEN on New Year's Eve.

What the Heck is a Cactus Pear?

2011-12-09T23:24:00.000-05:00

Cactus Pear

These charming models are a pair of Cactus Pears (also referred to as prickly pears or tuna ). I had heard of Cactus Pear and seen it on ingredient lists but I had never encountered a Cactus Pear up close and personal in the raw form until today. I had to take a photo to share with you. What a beautiful fruit. Just look at the gorgeous color inside.

Chef Dale ordered these to make a sauce to accompany a chocolate lava cake he is baking for a dessert feature. He explained that these "pears" grow off the paddles of the cactus. His plan was to combine cactus pear with papaya for a dessert "drizzle". As I admired this fruit, he explained that he would scoop out the flesh and strain the seeds. Just then another cook, Leo, asked us to hand him one. Leo pulled the skin off (without gloves....they don't call them prickly for nothing) and popped the whole thing in his mouth, seeds and all. So, I shrugged my shoulders and turned to Chef Dale who promptly skinned and cut me a piece which I popped in my mouth the same way, seeds and all. Yum! It tasted like a cross between a really ripe sweet watermelon and a pomegranate. Others have described it as a non acidic kiwi. The seeds were edible but pretty hard...not as hard as watermelon seeds but I still think it was wise of Dale to remove the seeds for the dessert sauce.

Leo & Dale Prepping Papaya.

Intrigued by this beautiful and sweet "fruit" I went online to check out more about the cactus pear. They call it "tuna" in Mexico. I read that it has been used for thousands of years in Mexico and around the world for medicinal purposes. It is a rich source of mineral magnesium, taurine (an amino acid), vitamin C, calcium, potassium and antioxidants. This fruit is also low in calories and in sodium and no cholesterol or saturated fat. It's a good source of fiber similar to soluble fiber that has been shown to to "sop up" cholesterol. Research has been done using the prickly pear to help manage cholesterol levels. Other studies show it helps in treating diabetes, cancer and more! It even helps fight viral infections. All this from such a sweet and pretty looking food item.

Getting Ready to Join the Cactus Pear

I am always getting compliments on my fresh fruit salads at family gatherings. I'm thinking about adding the Cactus Pear to the bowl. What do you think? Have you tried Cactus Pear? Do you have a great recipe involving this wonder fruit? I'd love to hear about it. If you've never tasted one, now is your chance. Come to the Inn over the next couple days.

Fudge Lave Cake w/Cactus Pear Papaya Sauce

This Week's Special Features

2011-12-09T14:34:00.001-05:00

Starting to night we have an awesome line up of special features for you:

Drinks
Try a Fiery Pepper Margarita
Mason Jar Margaritas • Sangria
Sam Adams Winter Lager
Magic Hat & Dos Equis on Draft
Jarritos Mexican Soda

Appetizers
Pork Tamales, Chicken Tortilla Soup,
Mini Pork Empanadas with Green Tomatillo Salsa

Dinner Feature
Walnut Encrusted Corvina with a Lemon Lime Cilantro Beurre Blanc Sauce.
Corvina has a mild, sweet taste and is regarded as a prime table fish
in South America. Served with Plantain Chips and Rice. 12.95

Dessert
Chocolate Fudge Cake
Fresh-baked chocolate fudge cake served with
a scoop of vanilla ice cream and a papaya cactus pear drizzle.

John’s Home made Salted Caramel Ice Cream

Fajitas Anyone?

2011-12-08T17:33:00.000-05:00

This beautiful bowl of veggies will be part of your fajita dinner at the Franklin Inn today. I couldn't resist taking a photo when I saw this lovely bowl of peppers and onions. Leo is chopping them up for you right now.

Apparently, Texans like to claim the fajita as their invention. However, Mexican ranch workers living on the border in the late 1930s are given the historical credit. When a steer was butchered, the workers were given the least desirable parts to eat. This tough cut of beef is known as skirt steak. The Mexican term for grilled skirt steak is arracheras. The American term fajita comes from faja which translates into "belt" or "girdle" . Fajitas jumped from the obscure camp fire scene to "on the scene" sometime in the late 60s according to the various accounts.The term fajita has morphed from its original meaning and is understood by most folks today as anything cooked and rolled in a soft flour tortilla, or grilled up on a sizzling platter.

Food snobs turn their nose up at fajitas as being "Tex-Mex." I don't care who gets the credit for fajitas or how authentic they are because they are just good food at the Franklin Inn! And, I think, a healthy option. I can't really see fajitas being very high in calories as long as you portion control the guac and sour cream. There aren't that many ingredients involved. Fresh meat, veggies, a little oil, some garlic, salt, pepper (and hot sauce on the shrimp), etc. I usually skip the tortilla myself but John eats them.

Traditionally, fajitas are made using skirt steak as mentioned above. But, it can be really tough even when marinaded for a long time. At the Franklin Inn, we actually use a better quality sirloin for our steak fajitas. Therefore, we do not marinade our meat. You can also choose a fresh chicken breast or spicy shrimp. And, for those abstaining from meat, our veggie fajita features portobellos and seasonal vegetables. If you can't decide, heck, get a combo fajita. John and I sometimes order a combo fajita and split it. I always let him eat one or two of the shrimp. Beware...those shrimp are addicting.

What the Heck is Chayote?

2011-12-02T16:50:00.003-05:00

Our Chayote Model at the Franklin Inn.

My first experience with Chayote [chah-YOH-teh] was in Mexico. John's parents were in the practice of renting a house in Mexico for a month at a time. I'd get to tag along for the last week of this adventure (work schedule permitting). They'd also hire a Mexican cook or chef to come to the house and prepare meals for the duration. This was a great way to gain fresh insights into Mexican cooking, learn new techniques, recipes, brainstorm ideas, and of course, taste new foods. Rice was served with many of these meals. One cook made her rice with peas and diced veggies including chayote. At first I thought it was a green carrot. She had cut all the veggies to the same bite size shape and it had the same texture (due to being cooked in the rice). But, I was told it was "chayote."

Chayote is from the gourd family and is sometimes called Mexican Squash among other names. Apparently, it was first cultivated in Mexico and the Aztecs and Mayans ate it. Like the tomato, chayote is actually a fruit. It can be eaten raw and has a mild flavor.

Vegetable Medley with Chayote, Yellow Squash and Zukes.

According to Livingstrong.com the chayote is "low in calories and chock-full of vitamins and other nutrients." A half cup has 11 calories and a couple grams of dietary fiber. It has no cholesterol or fat and is extremely low in sodium. Various sources have reported medicinal properties of chayote. A tea made from the leaves is used for lowing blood pressure, dissolving kidney stones and treating atherosclerosis (hardening of the arteries).

Have you used the chayote in your cooking? If so, I'd love to know how you prepared this popular Latin American vegetable (or fruit).

This weekend Chef Dale is including chayote in his vegetable medley along with yellow squash and zucchini. Come on out and give it a try.

Weekend Specials

2011-12-02T16:47:00.001-05:00

Magic Hat on Draft

Try a Fiery Pepper Margarita

Spicy Chicken Tortilla Soup

Hand Made Pork Tamales
(click here to see how Karen makes them)

Pork Flat Iron Steak with Pineapple Chutney
Ancho chile marinated pork steak with a sweet pineapple chutney, sweet potato puree and a vegetable medley of chayote, yellow squash and zucchini.

Coconut Creme Brulee

John's Homemade Mocha Chocolate Chip Ice Cream

Thank you for 33 years!

2011-11-29T22:08:00.002-05:00

Thank you to all of our patrons, vendors, and staff through these years that have made these last 33 years possible.
We love you!

Day After Thanksgiving Tradition: Steak Burrito

2011-11-25T15:21:00.001-05:00

After 32 years of business, there are some things that patrons come to expect from the Franklin Inn. One of them is that we serve our popular Steak Burrito with stir-fried green beans the weekend after Thanksgiving. Once we switched it up and offered carrots instead of the green beans. Boy did I receive grief for that one.

Join as at the Inn tonite for these or your menu favs:

Karen made Chicken Dumpling Soup

Hand-Crafted Spicy Pork Tamales

Steak Burrito: Char-grilled Steak and a creamy pimiento cheese sauce made with Monterey Jack in a flour tortilla. Served with stir-fried green beans.

Taquitos Dinner: Spiced chicken and cheese rolled in a corn tortilla, deep-fried until crispy with a chipolte ranch dipping sauce. Served with two sides.

Grilled Chicken Caesar Salad: If you are looking for something, lighter give this a try. Yes. It is Mexican. Well....Italian-Mexican (but that's a great combo if you ask me!). It was invented in 1924 by Caesar Cardini, an Italian restaurateur and chef in Tijuana, Mexico, living in San Diego but working in Tijuana to avoid Prohibition. Our version is created in-house with a homemade dressing and croutons over romaine lettuce and char-grilled chicken.

You can get your Christmas Shopping done
while you enjoying a margarita.

Give Your Loved Ones a Mini Mexican Vacation!

Franklin Inn Gift Cards Come in any amount.
No long lines. No returns. No Hassles.

Impress Your Guests With Tamales!

2011-11-22T19:34:00.010-05:00

A Peek at the Making of Our Tamales
It's a Labor of Love : )

John was playing with the camera on his new iphone 4s while Chef Dale was making a batch of tamales a few days ago. The photos turned out great (making me and my iphone 3 envious!), so I thought I'd share them with you. Nothing says special fiesta to me like a tamale. We don't have them on the menu all the time, but when we do, I am a happy happy person.

Tamales aren't necessarily difficult to make--just time intensive. Give it a shot or we could do it for you. Our team will be happy to make you a fresh batch of tamales from scratch just like this.

Here's that peek at how we hand roll tamales at the Inn....

The First Step is to prepare the corn husks. A warm water soak ensures that they are soft and pliable. A couple of hours do the trick. Next, the dough is prepared from Corn Masa Flour and a few other ingredients. In this case Chef Dale also added some pureed acorn squash to the dough. Nice touch.

Then, it is time to fill the tamales. The excess water is cleared from the corn husks and the dough is smeared on the husk. Here's where experience and technique pay off. Maybe Karen (our tamale-making pro) will share her secrets. She's been making tamales at the Inn for close to two decades. You could ask her for advice next time you visit the restaurant. The filling is placed in the middle so when folded it is completely encased with the delicious dough.

In this example we are using steamed cubed acorn squash and black beans. This one is great for our vegetarian friends. Our most popular fillings at the Inn are the spicy pork or the shredded chicken. My personal favorite is chorizo and potato followed closely by this black bean and squash version. Btw, the filling is prepared and cooked before we stuff our tamales. Don't over fill or you'll have a difficult time rolling them.

Now it is ready for steaming. It takes about two hours. Keep checking the water level and add water as needed to keep it up. Why no cute little bow? I asked the same question. The purpose of the bow is to keep the tamales together but because we nestle ours close together in a flat steam pan, they stay closed. Also, it is kinda awkward for customers to try to untie those little bows. They are more of a nuisance than a help. It is much easier to unfold and enjoy. : )

Here's one on the plate ready to eat. Complete with a Spicy Coconut Rum dipping sauce Chef Dale created. We typically serve chicken and chorizo tamales with a chipotle ranch and the pork tamales with green salsa made from tomatillos.Yum!

When you unfold the tamale it will look something like this. Opps! Sorry....I took a few bites (or more) before the photograph was taken. I couldn't resist. Making tamales from scratch like this is well worth it. Won't the other guests be impressed with this at the potluck? They make a great appetizer or dinner. If you attempt it yourself, please let me know how it went and what filling you used. I can't wait to hear about it.

If this is just too much time for you, or you are intimated by the thought, come visit us at the Inn to enjoy a tamale. We'll also be happy to cook you up a batch. Call John or Chef Dale at 412-366-4140 to order tamales for your next gathering. Check out our Catering-to-Go Menu here: http://www.franklininn.net/Franklincatering2011.html

Need Help With Your Thanksgiving Preparations?

2011-11-21T09:18:00.000-05:00

Add a unique and yummy touch to your Thanksgiving Feast with something homemade for you by the Franklin Inn.

There are only a few days left until Thanksgiving. Whether you're the host wanting to supplement your turkey dinner with a few side dishes or a guest who's supposed to bring the dessert...we'd love to take some of your holiday cooking off the "To Do" list. Just order ahead and pick up on Wednesday.

Here are a few ideas.
Check our menus online for additional information:
www.franklininn.net/Franklincatering2011.html
or contact John Cibula or Chef Dale at 412-366-4140.

Appetizers or Side Dishes

Taquitos, Mini Empanadas, Hot Wings, Tortilla Chips &Salsa
Black Bean Dip, Guacamole, Tamales, Mini Burritos
Mini Chimichangas, Mini Enchiladas, Mexican Rice, Quinoa
Black Bean & Corn Salad, Soup & Chili
Taco Salad, Caesar Salad

Desserts

Tres Leches Cake, Sopaipillas
Peanut Butter Pie, Banana Blast, Margarita Pie

Food Disaster Prevented.....with a Lemon

2011-10-30T16:49:00.001-04:00

Last week I was making homemade Sloppy Joes for my family and my parents (which by the way are awesome with one of those meatloaf mixes of beef, veal, pork). It was a busy day and we needed something quick. As usual, I was throwing ingredients in the pot regardless of any recipe. The last of the fresh parsley from my garden went in. It was green and it was fresh, so why not? Then, I opened my spice cupboard and reached for chile pepper powder with no preference in mind - either the cayenne pepper or ancho chile powder would have been fine. I just wanted to add a little zip. Well, I was talking (with my hands, of course) and my hand slipped. A pinch of one of them became more like a few tablespoons. It happened so fast. Oops! I mixed it in anyway and sampled. Wowsy! Burning tongue! It was hot! My first thought was that my father, my husband and my son were going to love it. With a big bun and a lot of shredded cheese, I could probably take the heat as well. But, my next thought was for my daughters and my mother. They'd never be able to eat this. Grace thinks pepperoni is spicy! What to do? I didn't have enough extra ingredients to increase the batch size around the chile powder. And, with Julia's diary allergies...the sour cream/milk route was not a viable solution. I recalled learning that acid cuts spice. I was skeptical but since I had a lemon on hand and didn't think it would hurt the flavor of my sloppy joes, I gave it try. A big squeeze of lemon went in the pot followed with a few good stirs. To my amazement it worked! The heat was dramatically reduced. Everyone enjoyed the sloppy joes and a red alarm food emergency was avoided. I was so excited with my new found food weapon and all the various applications. I enthusiastically shared my experience with my husband, "We could try it with a lime at the Franklin Inn, if we ever accidentally make the salsa too spicy." My husband assured me that we could never make something too spicy at the restaurant. Someone would like it. (Hmm...I'll keep it in the tickler file in my brain anyway and remind him should the need arise.) Do you know of a food super hero like my lemon that can save a meal from doom? Have you tried something that saved your meal from a food disaster? I'd love to hear about it.

Mexican Independence Day Celebration at the Inn

2011-09-16T11:52:00.002-04:00

Fietas Patrias

Join us at the Franklin Inn as we celebrate Fiestas Patrias this Weekend

Enjoy a Free Sopaipillas a week

from now until Cinco de Mayo

and other cool prizes. Winners names will be pulled from customer survey cards.

So please make sure you fill one what. Care about your input.

You can share your winnings with an Amigo. This is a nice sized dessert!

Similar to our 4th of July, Independence day is celebrated in Mexico on September 15th and 16th. They call it the Fiestas Patrias (Patria means Country) and it is their biggest national holiday even more so than Cinco de Mayo. The history of this day 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:
www.mexonline.com/mexican-independence.htm
History.com
Wikipedia

When was your last visit to the library?

2011-09-09T18:02:00.001-04:00

Bread for Books Program
Tuesdays in September at the Inn to Benefit
Northland Public Library.

"It was from my own early experience that I decided there was no use to which money could be applied so productive of good to girls and boys who have good within them and ability and ambition to develop it as the founding of a public library." - Andrew Carnegie

Last night Grace asked if I would drive her to school early. I was shocked. She loves riding the bus with her friends and she sleeps through the alarm that wakes the rest of us up. "Why early?" My new middle schooler explained that the IMS Library opens at 7:30 am but the bus doesn't get her to school in time to take advantage of it. With coffee in hand and hoping no one would notice that I was still in my pjs, I dropped her off this morning "early" before school. She was delighted at this new school freedom to visit the library on her own.

This little event reminded me of how much all my children love the library and how important the library is to us. I have loved the library from my youth to motherhood for my own personal fact and fiction seeking adventures and for those of my children. My first paycheck even came from a library where I worked as a page. I guess that is why I was so excited when Traci (she's on the Foundation Board) approached me to be a restaurant for Northland Library's Bread for Books Program. I enthusiastically agreed to participate in Bread for Books.

I know what the library has meant to me and my family. What about you? I'm sure you have your own memories and ways that you've utilized this valuable resource: maybe for a job search; perhaps you joined a book club; borrowed a classic; watched travel films; attended a seminar; helped your children with homework; checked your email; met a friend; etc. The library offers so much.

You'll probably be visiting the Inn this week (or you wouldn't be bothering with this blog). Why not come on Tuesday and support the Northland Public Library too. Tuesdays in September 20% of your sales will go to benefit Northland Public Library. Visit this link for more info and for their coupon which you need to present to your server on Tuesday.

Thank you in advance for your support of this community treasure.

16 Year Old Dish Washer Helps Found Local Theater Company!

2011-08-15T22:35:00.007-04:00

Second Taunt Theatre Company Founders at rehearsal.

I have another bright young employee to brag on today! 16 year old Sarah Paulson is mostly behind the scenes at the Franklin Inn washing dishes and attending to kitchen duties. But, this weekend she'll take center stage as Helena in William Shakespeare's A Midsummer Night's Dream put on by the Second Taunt Theatre Company.

The Second Taunt Theatre Company was recently formed by Sarah along with three friends (Annie, Joanna, and Mathilda - age 16-17). The girls became acquainted through Saltworks Theater and, with a shared love of Shakespeare, decided that A Midsummer Night's Dream would be the first performance. After many planning sessions in the Paulson living room and with a cast of youth ranging in age from 7 to 17, The Second Taunt Theatre Company will be putting on their show this weekend. The whole production is planned, organized, and performed by the kids.

The show is free; however, donations will be accepted for World Vision's Clean Water fund (Click here to find out more about the fund). The girls learned of the need for life-saving clean water while Mathilda was volunteering at World Vision and it touched their hearts.

Check out Second Taunt Theatre's premiere performance and support the efforts of these young people and their community theater. The show is only an hour and fifteen minutes long. The location is conveniently just a block south of the Franklin Inn. Join us afterwards for a late dinner or dessert. Here is the information that the Second Taunt Theatre Company has provided for me:

Looking for something to do ... that's FREE?

Want to support a good cause?

Feeling blue because summer is slipping away?

Second Taunt Theater Company presents

William Shakespeare's
A Midsummer Night's Dream

Friday, August 19 or
Saturday, August 20
6:00pm

Heritage Presbyterian Church OUTDOOR Chapel

Rain location: Fellowship Hall @ Heritage

2262 Rochester Road, Franklin Park, PA 15237

Admission: FREE

Donations will be accepted to benefit World Vision's Clean Water Fund.

Performed in an enchanted amphitheater nestled in the woods.
There are benches, but feel free to bring blankets and pillows!

When you bring four mixed-up lovers, a band of bumbling actors,
and a few mischievous faeries to a clearing in the woods, you're bound for excitement!

Second Taunt Theatre Company is a student-run organization.
From the actors to the director to the help, everyone is between the ages of 7 and 17.

Directed by Annie Utterback
Stage Managed by Joanna Weiss
Costumes/Props by Olivia Weiss

-Cast-
Hermia - Mathilda Savocchia
Lysander - George Burnet
Demetrius - Kevin Compliment
Helena - Sarah Paulson
Titania - Kaye Burnet
Oberon - Amber Flevaris
Puck - Kathryn Human
Nick Bottom - Eddie Miller
Peter Quince - Kate Stratmann
Tom Snout - Sara Lewis
Robin Starveling - Ryan Hilberg
Francis Flute - John Paulson
Snug / Egeus - A.J. Savocchia
Theseus- Jay Hadfield
Hippolyta - Emily Wilson
Philostrate / Faerie - Janine Paulson
Faerie Assistant - Mary Elena Savocchia

Come and enjoy free community theater, support a good cause, and experience Shakespeare like you've never seen it before!

Thank you!

2011-07-29T15:48:00.001-04:00

We raised $600 Together for the Ride for Ryan Fundraiser. Thank you so much for participation.

First Stop on the Ride For Ryan.....The Franklin Inn

2011-07-21T15:13:00.015-04:00

The First Stop before the Ride for Ryan begins is Tuesday, July 26, at the Franklin Inn Mexican Restaurant. Bring this coupon to the Inn for lunch or dinner 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. Why are we doing this? Read on....

One of our regular Franklin Inn patrons and a good friend, John Maletta, is spearheading the Ride for Ryan to benefit the medical needs of Ryan Diviney. The Ride is made up of a group of Clarion friends touched by the needs of the Diviney family. These men will be cycling 320-miles on the rail trail from Pittsburgh-to-Washington, DC the first week of August fueled by pledges from family and friends. All of the funds raised will assist the Diviney family with medical bills for their son, Ryan, who was a victim of senseless violence.

Maletta and John (Cibula) attended Clarion University with Ryan's father, Ken Diviney. Twenty-year-old Ryan was a scholar student at West Virginia University. In November of 2009, he was savagely beaten and left for dead in a convenience store parking lot in Morgantown. Ryan is currently in an eyes-open coma with serious brain damage.

Maletta explains, "The past twenty months have been a living hell for Ken and his family. It is tremendously painful to watch them go through this life altering experience. Ken has had to quit his job in order to be Ryan's full-time caretaker. The Diviney's medical insurance doesn't even come close to covering their medical expenses for Ryan's treatments and their medical debt is mounting."

When Maletta approached us and asked if there was anything we could do through the Inn to help get the word out about his ride and the situation with the Diviney family, we of course, agreed. So, the first stop in preparation for the Ride for Ryan will be at the Franklin Inn on Tuesday, July 26. Bring this coupon to the Inn (click here), and we'll donate 20% of your bill to Ryan Diviney's Special Needs Trust. This money will go directly to paying for Ryan's medical needs.

If you can't visit the Franklin Inn on Tuesday, July 26th, you can send your donation directly to:

Ryan Diviney Special Needs Trust
℅ Ashburn Village Sports Pavilion
20585 Ashburn Village Boulevard
Ashburn, VA 20147
NOTE: Please make checks payable to: Ryan Diviney SNT and put "Ride for Ryan" in the memo section of your check.

You can learn more about Ryan's story by viewing his web site at www.ryansrally.org

Thank you for your support.

Visit msnbc.com for breaking news, world news, and news about the economy

Franklin Inn has Our Own Zorro!

2011-07-11T10:37:00.140-04:00

Brendon (left) at the Holy Grail 2011 Tournament.

You’ve probably met Brendon Beatty during one of your visits to the Franklin Inn. He’s been with us for several years and can be seen mostly serving and sometimes even cooking (probably because he likes the shiny sharp objects in the kitchen!) This soft spoken server has another side unrelated to food….he’s a master swordsman. That’s right! He is the Franklin Inn’s very own Zorro!

Brendon is actually a Champion Fencer, Master Swordsman, and USFCA Certified Instructor with years of experience in tournament competition and teaching others. He is the former coach of the then Championship winning Taylor Allderdice Fencing Team (My Alma mater by the way!). He continues to share his knowledge and history of the sport he loves through his Corsair School of Arms.

Leanne at the Tiger Fencing,
Women's Foil Competition.

Corsair stands for Club of Renaissance Swordsmanship and Interpretive Reenactment. Corsair provides both Sport Fencing and Historical Fencing (Dueling) with period weapons. I told you he’s our Zorro! I visited one of his practices and was surprised to see that it was multi-generational not just kids and teens. I should also note that Corsair is not just for the boys. In fact, another Franklin Inner is also involved and receiving accolades: Leanne Woods looks sweet and smiley when she is serving you a margarita but she is a worthy opponent as evidenced by her progress in the sport. In their last competition at the Holy Grail 2011 Tournament the Corsair Team entered with a Mixed Saber Team and won first place. Corsair will be competing again July 30^th at the 2011 Keystone Tournament Games in Hershey, PA. Good Luck Brendon, Leanne and the rest of Team Corsair.

Brendon's dad, Vince (middle)

During my visit to Corsair’s practice, I was warmly welcomed by Brendon’s father, Vince. He enthusiastically explained what we were observing, the various weapons used and the history of fencing (like why fencers wear white...see http://usfencing.org/resources/fencing-facts for the answer to that and some cool fencing facts). I was hooked and intrigued by the eloquence of this sport and how it reminded me of one of my favorite childhood authors, Dumas, whose stories brought romantic ideals alive for me…the struggle between good and evil, the triumph of truth, forgiveness, noble intentions, honor and true love. Hoping to live vicariously through my children, I just about begged them to be my three little musketeers and give fencing a try. Alexandre who? The Count of What? They’re in a “Diary of a Wimpy Kid” reading world. My mention of the Princess Bride and Zorro was also met with a blank stare. I switched tactics and told Joey that he would learn to battle like a Jedi with his light saber and reminded the girls of how much they loved the Barbie and the Musketeers movie. That sparked some interest!

Corsair Saber Team at Holy Grail 2011.

Setting aside the romantic notions of the classics or images of modern pop movie heroes engaged in battle; fencing in reality is a great sport to stay fit mentally and physically. You’ll also learn hand eye coordination, balance, stamina, agility, and what "En garde" really means. Consider visiting Brendon to find out more about fencing. You will be fascinated by his and his father's fencing knowledge. Corsair currently meets at Heritage Church just a block south of the Franklin Inn. Most recently, practices are held on Monday and Thursday nights but the schedule does change occasionally, so contact Brendon for updated days and times. He can be reached at brenjamin@yahoo.com or corsairfencing.info. Feel free to ask Brendon about Corsair next time you visit the Franklin Inn as well. He's at the restaurant at some point (pun intended) most days of the week.

Happier Waiting at the Inn?

2011-06-07T13:16:00.004-04:00

“NoWait” is One New Way We Are Striving
to Improve Our Service to You

We love you and appreciate that you are willing to wait to eat at the Franklin Inn on busy nights, but we want to do better by you if we can. Most of you don’t mind chatting in the bar with a margarita until your table is available. For others who have children (I know....we have three!) or places to go, a wait can be more difficult. Folks currently seated need time to enjoy their meal from appetizers to dessert without feeling rushed but we also know that you are in our door way waiting to be seated too. Enter “NoWait.” A cool new ipad tool developed locally to help better manage the seating list resulting in a happier wait.

Now, when you visit the Franklin Inn on a night where a wait list has developed:
You’ll check in with the host as usual. In addition, she'll ask for your cell phone number to text you when your table is ready. The host will send you a text with your estimated time. This gives you freedom of movement! You can enjoy a margarita at the bar, wait on our patio, read a magazine article in your car, take the kids for a walk along Oakleaf Lane, etc. You may even have enough time to run a quick errand or return to your nearby home to pick up the teen who was still fixing her hair when you left! You don’t have to worry about missing the host yelling out your name or have the nuisance of holding on to or being out of range with one of those traditional clunky restaurant pagers. Just keep your cell phone on and handy (and keep in mind the host’s estimated time before you go too far!). When you get the table-is-ready-text, return to the host to be seated. Or, you can text back and say that you’re not ready to be seated. We'll return you to the list and seat the next group. It's that simple. I'm told that any cell phone or smart phone with texting capabilities should work.

After your meal, you’ll receive another text from us asking you if you'd like to opt into our text message service to receive updates and other special offers. If you decline, your phone number is wiped out of the system. If you do opt in, however, you may receive additional goodies from us occasionally. (The best deal is to join our email program, the Inn Crowd, where you'll receive the eInnSider Update, birthday certificates and more.) We will never ever misuse or give your contact information to anyone else.

What happens if you don't have a phone with texting capability? No problem. Just stay close by and the host will call out your name when your table is ready. Our intent is simply to serve you better.

“NoWait” offers you more freedom of movement with a more pleasant wait. We'll be testing this program for the next six months to see if you are better served through the use of it. Bear with us as we work through the initial kinks and all hosts are trained. Let us know what you think of it once you’ve had the opportunity to experience “NoWait.” We appreciate your input.

We'll be at Cocktails & Cuisine Benefit for Crisis Center North Tonite!

2011-05-20T10:34:00.000-04:00

What are you doing this weekend? John, Carrie, Cody and I are headed to the Cocktails and Cuisine Benefit for Crisis Center North. If you are attending, stop by the Franklin Inn table and say, "hi." We'll be serving Potato Pepper Soup and Chorizo Bites. It should be a fun night. And, it looks like we are going to have great weather.

Visit their website or check out this video to find out more about the great work that Crisis Center North is doing.

If you aren't attending, join Mari Kay and the rest of the gang at the Inn. We have a great weekend lined up and, of course, your menu favorites are also available.Check out the weekend features here: http://www.franklininn.net/Franklinspecials1.htm.

Congratulations Kristen!

2011-05-07T16:11:00.000-04:00

Pictured above (pun intended) is the Inn's own multi-talented, Kristen Thomas. Her photo to the right was selected from a few hundred photographs to be included in Point Park University's Mirrors and Windows exhibit. The caption under the photograph says: " Untitled" a Carbon Pigment Print.

Jalapeño PopCorn Recipe

2011-04-07T12:03:00.000-04:00

Many of you have requested the recipe for our Jalapeño PopCorn. John was inspired to create it years ago when a customer raved about a pepper popcorn that he had eaten at a bowling alley. John thought to himself, "with all the fresh ingredients we have around here, we should be able to make a kick-butt spicy popcorn." Karen took over and perfected John's original recipe. I've been trying to get the details from John or Karen on how we make the Jalapeño Popcorn. Both of them give me slightly different versions (John uses fresh garlic and Karen uses garlic powder).

Ingredients:
* Vegetable Oil (amount per instructions on popcorn you use)
* Fresh Garlic thinly diced or garlic powder (if using garlic powder add at end in bowl)
* Jalapeno thinly sliced and diced (Again to taste-Karen uses about a tablespoon per half cup of kernels).
Leave a few thin round slices to impress a guest. Looks pretty but be careful about eating it unless you like it hot.
* A Good Quality Pop Corn
* Butter
* Garlic Powder and Salt to taste

Directions:
Heat the oil in a large deep pot. If using fresh garlic add now along with diced jalapeño and popcorn kernels. Mix and sauté until all the flavors are infused in the oil and kernels are well coated. Kernels should start to pop. Be mindful of the directions on the brand you use. Move the cooked popcorn to a large serving bowl. If you are using garlic powder like Karen, add it now along with salt and melted butter to taste. Heck...I love garlic so I vote for both fresh and powder in mine!

There you have it: spicy and tasty Jalapeno popcorn. We've been serving it up at the Inn for over a decade to rave reviews. Let me know if you attempt it. Or, just join us for Jalapeño PopCorn Happy Hour in our bar on Wednesdays. You can also use a Jalapeño Salt Topping, but trust me you won't get the same rich deep flavor as using the real stuff. Enjoy!

Free Fried Ice Cream for Doing a Good Deed?

2011-04-06T16:34:00.006-04:00

The Third Annual Race for Joe takes place a couple blocks south of the Franklin Inn (the neighborhood where John grew up) on Saturday, April 23rd. It's a memorial 5k run/walk in memory of a local young man, Joe Guzzetti. All proceeds will benefit scholarships for graduates of North Allegheny High School.

John, the kids, and I will be participating. And, we thought we'd sweeten the deal if you would like to join us for this event. Do a good deed, get a little exercise, brush off the winter blues, hang out with others in our community, and get a free fried ice cream.

That's right, a free fried ice cream. One of our most popular desserts. Join us for lunch at the Inn after the walk and we'll treat you to a free fried ice cream. Just show your server proof of participation. There will be a coupon in your runner's goodie bag. Visit our website for the full details and rules here: http://www.franklininn.net/specialevents.htm.

To register for the Walk for Joe visit their website. If you register before April 10, you will be guaranteed a t-shirt and a reduced entrance fee. The website is http://www.raceforjoe.org/index.html.

And, by the way, I will be walking not running...but knock yourself out and I'll see you for lunch and fried ice cream at the Inn!

Race for Joe

Saturday, April 23, 2011

www.raceforjoe.org

History Repeats Itself at Fire & Ice Chili Cook Off.

2011-03-02T22:15:00.003-05:00

Franklin Inn’s Aztec Chile Wins First Place At Chile Cook Off, Again….Two Decades Later!

Several weeks ago I received a call from Denise, the Director of Development, at Anchor Point Counseling Center. She explained that the Owners of the Shoppes at Northway had been so kind and hospitable to Anchor Point providing a nice space to store and sort books and a venue for the organization’s upcoming Used Book Sale (June 6-11). They wanted, in turn, to support the Mall’s efforts, so Anchor Point reserved a table at Northway’s Third Annual Fire and Ice Chili Cook Off. The problem was Anchor Point is not known for their chili (counseling, parenting workshops and tutoring-yes-but chili,nope). No recipe-confident volunteers amongst the staff stepped forward to make the chili for the competition. So, Denise asked me if the Franklin Inn would bail them out and donate the Chili for the cook-off.

John and I decided to enter the competition with our Award Winning Aztec Chile. We knew it would be a strong contender. No one else has a chili like it. It’s spicy and features special ingredients like the smoky pasilla chile. Sue Cibula (John’s mom) developed the recipe for the Inn’s popular Aztec Chile in response to an invitation to a local Chile Cook off about 20 years ago. “I thought that we ought to be able to come up with something better than the other submissions since we were a Mexican Restaurant,” she explained. Sue and then manager, Aunt Noreen, entered the recipe in the Chile Cook off. It won over the taste buds of the judges and took first place. The Aztec Chile was then added to the Franklin Inn’s menu and customers have been enjoying it ever since.


Denise Patsko & her nephews (L). Wendy, John, Joey, Grace & Julia Cibula (R). BTW, The event was for the Central Blood Bank...Don't forget to give blood.

Our kitchen manager, Karen, cooked several gallons of this amazing chili for the Fire & Ice Chile Cook Off last Saturday Night and off John and I went. The event was great fun. We were excited and flattered by the numerous return visitors to the Anchor Point table featuring the Franklin Inn’s Aztec Chile. Taster after Taster told us that our chili was the best. The event had a better than anticipated turnout. Our Chile actually ran out way before it was over…and history repeated itself! We won the Chile Cook Off. Two decades after its first award the Aztec Chile is still a tasty winner. Thank you to Anchor Point for choosing the Inn’s Chili to enter into the competition giving us the opportunity to prove once again that the Inn’s approach of simple fresh Mexican food made with good ingredients stands the test of time. Join us at the Inn today for a bowl of Sue Cibula’s Award Winning Aztec Chile and taste it for yourself.

Strawberry Margarita Pie Recipe

2011-02-24T15:38:00.000-05:00

This recipe was inspired by the Inn's Frozen Strawberry Margaritas. John's mom, Sue Cibula, thought that a Strawberry Margarita pie would be a delicious idea. She was already serving her Lime Margarita Pie which was a big hit and thought that the Inn's patrons would enjoy a Strawberry version since the Strawberry Margaritas were so popular. So, Sue and Aunt Noreen put their heads together, researched some recipes and then finally created this incredibly delicious dessert. Don't skip the pretzel crust. It really pulls the whole thing together. Here is the recipe. Enjoy!

The Franklin Inn's Strawberry Margarita Pie

Makes 15 square pieces

Ingredients
1 large Bag of Pretzels
1/2 cup Softened Butter
2 cups Non Dairy Topping
2 ounces Sauza Blanco Tequila
6 ounces Lime Juice
1/2 cup Sugar
2 cans Sweetened Condensed Milk
1 pint Strawberries....Coarse Chopped
2 ounces frozen Strawberry Cocktail

Directions
* Crush pretzels in a food processor (enough to cover bottom of pan)
* Mix pretzels together with butter, place in 1/2 (appr. 10 x12) size foil pan and bake at 400 for 15 minutes.

* With a hand mixer, mix non dairy topping until stiff.

* Mix tequila, lime juice, and sugar, sweetened condensed milk, strawberries, and strawberry cocktail. (Frozen strawberries may be substituted but then the strawberry cocktail is unnecessary unless you want it to be extra berry tasting....its a preference thing!).

* Fold the stiffened non-dairy topping into the other mixed ingredients.
* Pour over the pretzel crust and freeze.

Garnish as you wish with fresh strawberry slice, lime, whipped cream, chocolate sauce etc.

You can also make this in a round pie pan....which we do occasionally.

Dolly Celebrates 28 Years at the Inn...

2011-02-01T10:37:00.003-05:00

By Kristen Thomas

Twenty-eight years and countless margaritas later, Elaine “Dolly” Washburn continues to tend bar at the Franklin Inn Mexican Restaurant. The Inn has gone through numerous changes and occasions and Dolly has been present for most of them. She was hired by owner, Sue Cibula, in 1982 and continued working at the Inn when Sue’s son and daughter-in-law, John and Wendy Cibula took over.

First cooking, then serving, Dolly never imagined herself bartending. Then one day Noreen Cibula, John’s aunt, asked Dolly if she would bartend. Dolly said no way, but Noreen made her do it anyway.

The stories that come with Dolly’s 28 years are hilarious, shocking, and some too juicy to mention. The animation that runs across her face when telling the stories adds so much to them.

The Franklin Inn is known for their involvement with the 1999 film, Dogma, staring Ben Affleck, Matt Damon and Linda Fiorentino. Dolly said the day they filmed the movie at the Franklin Inn was hectic. Towards the end of the filming, Dolly was used in outtakes of the film. “Even three years after the movie was shot, I had customers coming into the bar asking where Affleck sat, what he touched and what he did in the bar.” Women of all ages came into the bar to ask questions and take photographs.

By working at the Inn for such a long time, she has formed long-lasting friendships with many of the regular customers and the owners. “If it wasn’t for Sue, this place wouldn’t be here,” says Dolly, “she built relationships with her employees and made it so you don’t want to leave.”

Dolly has built a few relationships herself over the years. The owners receive many comment cards with Dolly's accolades. One long time customer says, "Dolly always knows what I like to drink and eat without me needing to be asked or order. Dolly is, well, a Doll." Frequent Facebook posts mention Dolly and her ability to make friends and strangers all feel welcomed at her bar. “She is one of the kindest and most honest people I know. I appreciate her contributions to our Franklin Inn team. I can't say enough about her,” adds Wendy Cibula.

The infamous Chorizo burrito has been Dolly’s favorite menu item ever since the Inn started serving it. She also loves the homemade Jalapeño Vinaigrette and the black bean and corn salad.

When it comes to behind the bar, Dolly’s favorite drink is the Dos Equis draft. The strangest drink that a customer asked for was a Slippery Nipple. Dolly had no idea what it was. According to Drinksmixer.com, a Slippery Nipple is ½ ounce of Bailey’s Irish Cream and ½ ounce of Butterscotch Schnapps. Many of the regulars refer to the margaritas that Dolly makes as, “Dollyritas” because they say she makes the best margaritas around. “Dolly is the Bret Farve of bar tending,” says fellow Franklin Inn bartender, David Summer.

Kristen Thomas is working towards a degree in Advertising and Public Relations with a minor in Photography at Point Park. When she's not spending time in the dark room or with school assignments, Kristen can be found at the Franklin Inn Mexican Restaurant. A newbie at the Inn compared to Dolly, you'll most often see Kristen serving or hosting. She's also spent some time in the kitchen and occasionally she fills in at the bar where she has learned from the pros how to make one of the Franklin Inn's infamous Mason Jar Margaritas.

Let's Celebrate National Tequila Day Today!

2010-07-27T10:55:00.000-04:00

National Tequila Day was Saturday but the Inn is just too packed on Saturdays. You would not have been happy with us. And, we couldn't celebrate it on Monday because we'd be in trouble with the our thirty cent hot wing and dollar taco bar crowd. So, we are celebrating National Tequila Day today and tomorrow at the Inn (that's Tuesday and Wednesday during the hours that our kitchen is open).
And, what better way to celebrate then with the a delicious pair:

Margaritas & Burritos

When you order a full or half mason jar of the most famous tequila-containing drink, the Margarita....
You'll get a free burrito.
There is one catch!

Here is the catch: You have to give your server a tequila tidbit. A fact, a story, a joke. Keep it clean...We're a family restaurant. Those of you who attended the tequila tastings the last few years are full of tequila knowledge! If we like your story, we may even include it here on this blog. Write it down and bring it in with your name on. We'll have slips of paper at the Inn just in case you forget! Have fun and Enjoy your Margarita and Burrito!

You can not combine this Margarita and Burrito promotion with any other special offers (no town calendar, inn crowd certificates, etc.)

Cinco de Mayo Preparations are underway at the Inn!

2010-04-30T16:43:00.004-04:00

Many people are mistaken when they think Cinco de Mayo is Mexico’s Independence Day. This day commemorates Mexico’s victory over the French at the Battle of Puebla in 1862. This came to represent Mexican patriotism and unity, even though they were eventually defeated.

According to www.gomexico.com, nowhere are Cinco de Mayo celebrations more colorful than in Puebla, where the legendary battle took place. The event is commemorated with parades and a mock-battle. Elsewhere in Mexico, celebrations are more low-key.

Cinco de Mayo is celebrated more in the United States then in Mexico. This festive holiday celebrated with food, fun, parades, and plenty of cerveza takes place all across the United States.

We will be celebrating this holiday at the Franklin Inn May 5th through the 8th. Stop by the Inn for some Mason Jar Margaritas, dinner specials, tamales and taquitos, Banana Blasts and Chocolate Chile Ice Cream.

For a list of specials and more information, please visit www.franklininn.net .

-- Kristen Thomas, Franklin Inn Staff

Piña

2010-02-26T11:33:00.004-05:00

You might think "Hawaii" when you hear the word pineapple, but according to SeasonalRecipes.com pineapples were consumed in pre-Inca times, thus indicating that pineapples are native to Central and South America. Some sources explain that pineapples originated in Paraguay and in southern Brazil and branched out to the rest of central and south America. Other sources, like Mexiconnect, claim that pineapples grew wild in Mexico and through Mexico pineapples were introduced to the rest of the world. These sources claim explorers discovered the fruit in Mexico and brought it to Spain. By 1549 pineapple was being grown commercially in China. Finally, pineapples were first planted in Hawaii in 1813.

My recent readings on the subject from various food blogs, food network, and my March issue of Bon Appetit all confirm that pineapple season is now through summer. Although pineapples can be purchased year-round, these sources claim this fruit is juiciest and sweetest beginning now. We decided to take advantage of this beautiful fruit beginning to peak. Join us at the Franklin Inn this weekend for a really delicious blackened tuna steak served with a pineapple poblano salsa. Check out the weekend specials at http://www.franklininn.net/Franklinspecials1.htm. Enjoy.

Lenten Features at The Franklin Inn

2010-02-19T10:34:00.002-05:00

If you are observing Lent, get ready to enjoy. The Franklin Inn will be offering delicious seafood and vegetarian special entree features over the next several weekends.

If going "meatless" is a life-style for you. You'll find many tasty meatless options on our regular menu too.

Check our website for the weekend specials and to see some of the daily menu options. Also, feel free to ask your server for suggestions.

As always, we'd love to know which special features are your favorites and your suggestions for future entrees. Email us at wendy@franklininn.net.

Thank you for being our customer.

Mexico Celebrates Love and Friendship

2010-02-12T13:45:00.005-05:00

"La amistad es lluvia de flores preciosas"

"Friendship is like a shower of precious flowers" - Aztec Poem

The Inn will be closed on Sunday, February 14th, so we are celebrating Valentine's Day on Monday and Tuesday. Bring your lover or your friend to the Franklin Inn and celebrate Valentines Day Mexican-Style.

In Mexico it is the Día de San Valentin, or more commonly: El Día del Amor y la Amistad, the "day of love and friendship." People commonly give flowers, candies and balloons to their romantic interest, but it's also a day to show appreciation for friends in Mexico. It's a time for people to show appreciation to the people they care about.

The special feature on Monday and Tuesday will be:

Taquitos
Spiced chicken and cheese rolled in a corn tortilla,
deep-fried until crispy with a chipolte ranch dipping sauce.

Bring your sweetie or your pal to the Franklin Inn for great food and some good conversation, because according to a Mexican Proverb, "Conversation is food for the soul."

For more about the origins of Saint Valentine's Day check out www.history.com.

Fresh and Budget Friendly Meals at the Inn

2010-01-03T16:15:00.011-05:00

If your New Year's Resolution is to save a few dollars and eat better, the Franklin Inn is the best value for your buck. Delicious homemade food made for you with the best ingredients. Two could easily eat for $20 or less.

Here are delicious dinners under $10.
Visit our website for a full menu with descriptions.

Meals under $10

Ground Beef Enchiladas Dinner (includes two sides!)
Shredded beef Enchiladas Dinner (includes two sides!)
Chicken Enchiladas Dinner (includes two sides!)
Cheese Enchiladas Dinner (includes two sides!)
Ground beef Burrito Dinner (includes two sides!)
Vegetarian Burrito Dinner (includes two sides!)
Grilled Chicken Ceasar Salad
Southwest Char-grilled Chicken Salad
Grilled Chicken Southwest Wrap with french fries
Dinner Taco salad - ground beef or chicken (includes two sides!)

Meals under $8

Hard or Soft Tacos Chicken or ground beef (includes two sides!)
Black bean & feta cheese Burrito Dinner (includes two sides!)
Pinto bean & cheese Burrito Dinner (includes two sides!)
Hand-breaded Fish Sandwich with fries
Steak Hoagie with french fries
Char-Grilled 1/2 Pound Burger (El Gordo) or Mexican Burger with Fries
Grilled Chicken Sandwich with fries
Quesadilla

Great for Sharing:

Fajitas
Nachos Grandes
Sopaipillas

Plus...if you dine-in at the restaurant, we'll even give your table a complimentary basket of our popular chips and salsa made in-house to munch on while you wait for your entree to arrive.

Check out our appetizers only 8.95-3.95

Try our delicious homemade chili and soups too.

Our lunches are an even better value. Click here to check it out. Don't go thru the fast food window. Eat better at the Inn.

Feliz Janucá - Happy Hanukkah

2009-12-10T10:11:00.005-05:00

http://phoenix.about.com/library/blclipartxmas03.htm

In Mexico, Hanukkah is written Januca and is mostly celebrated the same as every where else with some variations in the food and games. Food for the Festival of Lights is often "buñuelos" which are fried fritters drenched in sugar syrup and also balls of corn dough filled with marmalade. The game of "dreidel" is called "toma todo" and the dreidel top is a "pirinola". A Mexican "piñata" in the shape of the dreidel is also popular.
Happy Januca to our patrons starting their celebration tomorrow night!
Check last year's post for more info on Januca in Mexico.

Christmas Collection for Jake & His Unit in Iraq

2009-12-04T09:28:00.011-05:00

If you are a regular diner at the Franklin Inn, your server may often be Kim Woods. Kim is the proud mother of five children who have also worked at the Franklin Inn at some point over the years. Her children might have greeted you and seated you, prepped or cooked your meal, served you, or washed your dishes. The faces of the Woods girls, Jenny and LeeAnn, might be familiar to you, but behind the scenes contributing to your delicious meal on any given night, could have been one of her sons, Jake.

Jake Woods is currently serving us in Wajihia, Iraq with the 2nd Battalion 3rd Infantry Division Headquarters Company. Franklin Inn patrons (I knew we had the best customers!) have spontaneously offered items to Kim for the weekly care packages she sends overseas. Hot sauce from the Franklin Inn has traveled to Iraq in one of these boxes! It got me to thinking that more of the Inn's patrons might like the opportunity to show support of our Service Men and Women and their families in a personal and tangible way. We could all pitch in and send a huge Christmas Care Package to show Jake and his Unit how much we appreciate them. When I discussed this idea with her to make sure it would be okay to make you all aware of Jake's service, Kim said, "Whatever you can do would be appreciated."

I asked Kim to give me some specific ideas which are below, but she says "Whatever he gets in a package is appreciated. Most of it - I think - is just the thrill of getting a package at all. It helps him to know that we haven't forgotten him and we appreciate the sacrifice he's made. It's tough to not be home for Christmas."

Some things that the soldiers like to receive are:

Drink mixes in the individual drink bottle packages.
Any snack food like peanuts, pistachios, chips (lunch size), cereal bars, pop tarts, rice krispie treats, chocolate pudding, sandwich crackers etc. Dry cereal is a big hit!
Quick meals like cup-a-soup and Easy Mac are great.
DVD's are appreciated - new or used.

Kim says that any size is fine - "warehouse club size" to "grocery store size."

If you would like to contribute to a Christmas Care Package for Jake and his Unit, please bring your items to the Franklin Inn by December 15th to ensure the items make it to Iraq by Christmas. Due to the limited space at the Inn, we can't place a visible collection box in the dining room, so please give your donation to any of the Inn staff. We'll have a designated spot in John's office. If your donation is large or over sized or if you have further questions about a particular item's viability, please email Kim Woods directly.

Thank you in advance for your gift to our troops and particularly Jake Woods. The Woods Family and Jake's Franklin Inn Family appreciate your support. May your contribution be as much of a blessing to you as it will be for our loved ones in Iraq.

Burritos to End Slavery

2009-11-06T18:09:00.002-05:00

Sunday, November 15
6:30-8:30 at the Franklin Inn
Space is Limited. RSVP Required.
Must RSVP to Mark Helsel at mhelsel@ccgf.org
Visit this link for more info: www.thirdmotionlive.com

Third.Motion is hosting a screening of the new movie "At the End of Slavery" here at the Inn. The movie is produced by the International Justice Mission and narrated by Danny Glover and features music from Moby and Johnny Cash. See the trailor at www.attheendofslavery.com.

Join them to watch the movie and eat some great food, of course! All for a good cause...The International Justice Mission.

You must rsvp to the address above. This event is NOT organized by the Franklin Inn. We can not accept your rsvp.

Dia de los Muertos "Day of the Dead"

2009-10-29T17:24:00.004-04:00

We'll be celebrating the Day of the Dead at the Franklin Inn this Saturday, October 31st. I must admit that the holiday seemed kinda creepy to me until I learned that for most its a day to remember and honor the memory of their loved ones. Once I got past the morbid connotation skulls and skeletons hold for me, the artwork is quite fascinating and beautiful.

Here are a few links to read about this color and festive holiday:

Teacher Pack of Information about this holiday

Recipes

Crafts

History

Vote for Your Favs in Pittsburgh City Paper Poll

2009-09-19T11:42:00.003-04:00

There's another Best of Poll being taken. This time by Pittsburgh City Paper. Check it out and vote for your favorite Mexican Restaurant. Help us not be the best kept secret in the North Hills. We'd like the rest of the city to know that we have great restaurants in the 'burbs too. Ask your friends to vote too. Thanks so much.

http://www.pittsburghcitypaper.ws/gyrobase/index

Mexican Independence Day Celebration

2009-09-10T18:30:00.007-04:00

Similar to our 4th of July, Independence day is celebrated in Mexico on Sept. 15th and 16th. They call it the Fiestas Patrias (Patria means Country). It is their biggest national holiday...more popular than Cinco de Mayo!

Join us
September 14- 19
for a week
long celebration
of the “real”
Mexican
Independence
Day.

• Food & Drink Features
• Tequila Tasting on Tuesday, Sept. 15
• Win Prizes
• And other Surprises

InnCredible Design T-shirt Contest Winner!!!

2009-08-20T19:50:00.003-04:00

Congratulations to Jamie McCullough

T-shirt Contest Finalists...

2009-07-20T20:17:00.009-04:00

Thank you so much to all who took the time to enter the Inncredible T-Shirt Design Contest. We appreciate your efforts. Wow. We have super-talented patrons at the Franklin Inn! It was so hard to narrow it down. But, based on input from our customers, employees and the t-shirt printer--here are the four finalists. Now, it is your turn. You have a tough decision to make with these amazing designs. Come on into the Franklin Inn and cast your vote. All voters will be entered to win one of the new t-shirts. Only one vote allowed per visit. Voting ends August 3rd.

Now...here are the finalists:

Design by Amy Peters. If this design wins, we will probably use
bright solid colored t-shirts in various colors.

By Jamie McCullough
If this design wins we will move the artwork up a bit
for those who like to tuck in their t-shirts.

By Christian Ghirardi
If this design wins, the t-shirt will be white.

By Matt Lorenz
If this t-shirt wins there are two options
this one and a dark shirt with the graphics in white.

More t-shirt designs

2009-06-02T16:47:00.012-04:00

Here's some of the designs dropped off to the restaurant. If you don't see your design here, email me to make sure I received it. The scans aren't too great, but they'll give you the main idea. My scanner isn't working and I had to use John's which has a smaller window and washes out the colors. I've been getting some feedback regarding your favs. Please keep your comments coming.

Christopher Simonic

Front of shirt

Back of Shirt

Brendon Beatty

Jillian Scott & Lucas Ashby

Unknown....if this is yours...let me know

The colors are all wrong and it is completely circular...Maddie Pope

Morgan Halyama

Colors are brighter and it is completely circular...Maddie Nellis.

Karyn Pappert

Dale Pappert 1 of 2

Dale Pappert 2 of 2

The t-shirt designs are coming in....

2009-05-28T09:23:00.019-04:00

Here are some of the designs submitted for the InnCredible T-shirt Contest (in no particular order....just how I grabbed and uploaded them). Hard copy submissions aren't included here yet. I'm hoping I have time to scan them and add them this week (lol!). If you emailed me a design and it is not below....I didn't receive it. If you dropped one off at the Inn or mailed it to me via snail mail and want to be sure I received it, feel free to ask me at wendy@franklininn.net. I'll confirm your entry via email. You still have time to submit your own design. Details are on the website.

Which is your favorite design so far? Let me know.

Matt Lorenz 1 of 2

Matt Lorenz 2 of 2

Keith J. Schmiedlin

Michael Ross

Jamie McCullough

Christian Ghirardi

Jacqueline R. Dully

Lauren Kachinko

Lucinda Weibe

Amy Peters

Pam & Dominick Toth

Tap your creativity now!

2009-05-21T13:29:00.006-04:00

Time is running out to participate in the InnCredible T-Shirt Design Contest. Get those entries into me now. Here's something fun to spark your creativity. Go to http://www.photofunia.com. You can put your own face on Mona Lisa, the cover of Glamour Magazine or a piece of Warhol art and more. Be warned that this is very addicting. I spent way too much time doing this today.

Family Meals To Go

2009-05-08T15:56:00.002-04:00

We know you are busy so we've created a way for you to have a fresh home made Mexican Meal on the go. Click here for details.

Cinco de Mayo Celebrations

2009-04-29T07:55:00.010-04:00

Join us at the Franklin Inn for the festivities Friday May 1st thru Tuesday May 5th (don't forget we will be closed on Sunday). We have great food and drink features planned, door prizes and other festive surprises. Send your friends a Cinco de Mayo e-card and ask them to meet you at the Inn.

For more info on Cinco de Mayo History, check out these websites:
www.vivacincodemayo.org
www.mexonline.com

Administrative Assistant's Day at the Inn

2009-04-16T14:44:00.003-04:00

Do you have Super Employees? Be a Super Boss!
Recognize your staff with a fun, festive, casual lunch
at the Franklin Inn Mexican Restaurant!

Our fresh-made food is delicious and our lunch prices are great (see lunch menu online). We've even added on an extra server to make sure you get back to work in a timely manner if you want too...just take it easy on the margaritas!

Are you a Secretary, Virtual Assistant, or Administrative Assistant? Dine at the Inn any time on April 22 and give us your business card. We'll give you a Ben Buck gift certificate good towards a future visit. If you don't have an assistant and you do your own administrative work...give us your card too. You need a break!

Bring the party back to the office! Win Chips & Salsa. We will be holding a drawing with all the business cards for a bag of our homemade chips and Salsa for your office . After the drawing we will be sending an email with special certificates to all who enter, so make sure your email is on your card. Every office is a winner.

Franklin Inn Gift Cards make great gifts of appreciation too. A $10 or $15 gift card can accomodate lunch for two. A $20 or $30 gift card can cover dinner for two.

30 Years of Memories Contest

2009-03-11T14:57:00.004-04:00

Thank you for the memories and for sending the great stories. I've only been a member of the Cibula family for around a decade [Editor: Wendy]. So, many of you have memories that go back farther than mine at the Inn. All entries were put into a drawing to win a Franklin Inn Gift Certificate. Congrats to the winners: Shirley and Lois. If you missed the contest, feel free to add your favorite Franklin Inn Memory to this blog. Maybe you'll win a consolation prize. You can find more stories on our website by clicking here. They aren't all there yet, but I'm working on it.

The Franklin Inn has become our newest favorite local restaurant! I don't think we ever ate there until we moved to the north hills. We had a blast celebrating John's 40th birthday in December with 15 of our friends. What a nice casual and comfortable atmosphere with great food and affordable prices! - John & Martha Walton

On the recommendation of a friend, I had lunch with a co-worker at the Franklin Inn. We loved it! When our boss (who takes us all (6) out to lunch fairly regularly) asked for suggestions for lunch we both said “The Franklin Inn”. Everyone loved it and when our boss picked up the check – he said “I really like this place.” Not only does the Franklin Inn have delicious food, the prices are great too. It has quickly become our company’s favorite lunch spot. Thank you. - Kathleen Conlogue

Lois and I moved to the North Hills in 1983. I learned of the Franklin Inn in 1984. We have been loyal patrons ever since. We knew the first owner. And, of course, Dougie the waiter. We used to be at the Inn so often that Doug would “slip” us a free quesadilla or sangria once in a while. [Editor's note: All patrons of the Inn will get a free dinner on their b-day. Just join the Inn Crowd so we know when to send your gift certificate!] We took Doug out for a goodbye party his last day at the Inn. We befriended Dolly, who knows just how we like our sangria. And, Mary Kay is the best. I had my resignation party at the Inn. Needless to say, I ended the evening with the sombrero on my head. Thanks for such great memories!- Sheree Girty and Lois Zebrouvis

I had my first date with Lori at the Franklin Inn on March 16, 2007. We have been together ever since. When asking her out for the first time, she expressed an interest in Mexican food. At that moment, we both mentioned the Franklin Inn simultaneously, and the date was set to meet at the Franklin Inn. The first date was very enjoyable, and the food was great as always. In addition, a late winter storm dumped about 4-5 inches of snow that day and evening on Pittsburgh. It made for perfect setting while enjoying my first date with Lori. - John Odzga

My favorite memory of the Franklin Inn occurred on a snowy cold night in March of 2008. My husband invited four of our closest friends to join us for dinner to celebrate my birthday. As the evening progressed my husband presented me with a gift bag. As I opened up the bag I first took out two Margarita glasses, then I found sunglasses, a hat, sun tan lotion, a shovel and a bucket to dig in the sand. Finally, I opened a card to find a picture of a beautiful resort located in Playa del Carmen, Mexico. My husband had booked a trip to celebrate our 10th wedding anniversary. Not only did the Franklin Inn contribute to the Mexican theme, but it is also my favorite restaurant. I will always remember this special evening at the Franklin Inn. - Lee Ann

Probably my best Franklin Inn story is when Ziggy and I would move Lou's van in the parking lot daily, whichever one of us came in after Lou we would move the van, turn it around, move it from one side of the lot to the other, etc. It was so funny to see the look on his face when he would go out to get in the van and would not know where to find it or how it got there. There was one day when he and Zig had been sitting there for quit a while and I moved the van, he went out and came back in and accused Zig of moving it and Zig had never moved off the stool. The last straw was one day when Zig and I were both there and neither of us could go out and move it and Mary Kay was just coming into work and I went to the men's room and asked her to move it and she moved it to the bottom of the lot, after that Lou did not leave his keys in the van any longer. I hope you enjoyed this one, I know that we all did as it was going on." - Timothy H. Kimbel

Congratulations to the Franklin Inn! We (my husband, daughter and I) were just at the Inn tonight and saw your announcement. Have you really only been in business for thirty years? It seems like just yesterday that we discovered the Franklin Inn. (Well.... actually.... it about 28 years ago! In fact we enjoyed our discovery so much that 26 years ago-today(January 15)-we celebrated our wedding dinner at the Inn with friends! Over the years we have returned to the Inn reminiscent with fond memories. Tonight was our daughter's first visit to the Inn so of course we had to share our stories with her and now with you in celebration of the Inn's 30th anniversary. Congratulations and Best Wishes for many years to be!- Rod and Glenda Yount

Read the rest of the stories here.

Famished for Fajitas?

2009-03-05T23:41:00.003-05:00

Visit the Franklin Inn this week for our Fajita Fest. Enjoy chargrilled chicken or steak, sauteed Spanish onions, and colorful bell peppers served on a sizzling platter with warm flour tortillas, sour cream and our homemade salsa and guacamole.

Valentine's Day in Mexico Celebrates Friendship & Love

2009-02-12T20:24:00.008-05:00

"La amistad es lluvia de flores preciosas"
"Friendship is like a shower of precious flowers"
Aztec Poem (Source: Inside Mexico)

Bring your lover or your friend to the Franklin Inn and celebrate Valentines Day Mexican-Style. February 14th is celebrated in Mexico as the Día de San Valentin, or more commonly: El Día del Amor y la Amistad, the "day of love and friendship." People commonly give flowers, candies and balloons to their romantic interest, but it's also a day to show appreciation for friends. It's a time for people to show appreciation to the people they care about.

Bring your sweetie or your pal to the Franklin Inn for great food and some good conversation, because according to a Mexican Proverb, "Conversation is food for the soul."

For more about the origins of Saint Valentine's Day check out www.history.com.

What is a Relleno?

2009-02-05T10:09:00.005-05:00

Relleno means to stuff. Chile Relleno is a Mexican dish that originated in the city of Puebla, consisting of a roasted fresh pepper (the poblano pepper is named after the city of Puebla).

At the Franklin Inn our Chiles Rellenos are popular. Mild chile peppers are stuffed with Jack and Colby cheeses, batter dipped and deep fried, and topped with a sweet tomato and onion sauce.

This weekend our cooks will kick it up a notch with our Special Feature: Diablo Relleno. Fresh poblano peppers stuffed with spicy chorizo and potato and topped with melted Monterrey Jack Cheese and salsa.

If you are a vegetarian or can't make it to the Inn this weekend, you can order our Chile Rellenos any night of the week, but if you like spicy chorizo, join us this weekend for the Diablo Relleno.

If you have your own twist on a relleno, let us know how you make your version.

What are Tomatillos?

2009-01-22T11:35:00.009-05:00

Tomatillo - pronounced [toh-MAH-tee-YO] is a relative of the tomato and member of the nightshade (Solanaceae) family. Although they are often called green tomatoes, they are not the same thing as tomatoes. They are related to tomatoes but a different genus. Tomatillos were first cultivated by the Aztecs. The name "tomatillo" comes from the Aztec "miltomatl," which means "round and plump with paper." (The Aztecs called tomatoes "xitomatl.") Tomatillos are also called husk tomatoes and Mexican tomatoes. In Mexico the fruit is called tomates verdes, tomates de cascara as well as fresadillas. The tomatillo is used when it is still green and is an essential ingredient in salsa verde.It provides that tart flavor in many of the Mexican green sauces you enjoy.

If you'd like to give tomatillos a try, let me know how your recipe turns out. You can also enjoy tomatillos at the Franklin Inn. You'll find them in our green salsa which is great for dipping with chips and atop our chimichangas. The Colorado Green Chile Enchiladas and Grilled Chicken & Green Chile Quesadilla also include this great little Mexican fruit. Ask your server for a side of the green salsa to enjoy with any of your Franklin Inn Favorites.

For a limited time this weekend the Franklin Inn is featuring our Chicken Enchiladas with Green Tomatillo Sauce. A creamy sauce blending green tomatillos, a little onion, diced green chiles, and cilantro over our fabulous chicken enchiladas. A classic favorite among Inn patrons.

Tell us your Franklin Inn Story and Win a $30 Gift Certificate

2008-12-28T01:58:00.009-05:00

The Franklin Inn is now celebrating 30 years. That's a long time! If the walls could talk - we'd hear some great stories...but they can't...so we need your help.

We are collecting your Franklin Inn memories from these past 30 years: Photographs, anecdotes of good times at the Inn, birthday celebrations, engagement surprises, etc. Email them to me at wendy@franklininn.net or enter them in this blog in the comments section below. You can also drop off your story during your next visit to the Inn. Submit your Franklin Inn Memory by January 31, 2009 and your name will be entered to win a $30 Franklin Inn Gift Card.

Thanks for the memories!
Wendy
wendy@franklininn.net

Feliz Navidad - Merry Christmas

2008-12-26T20:04:00.004-05:00

Here's some fun info about how Christmas is celebrated in Mexico:

Have a Merry Christmas!

The Cibula Family and Staff
Franklin Inn Mexican Restaurant

Feliz Janucá - Happy Hanukkah

2008-12-19T20:52:00.005-05:00

We'd like to wish our Jewish patrons a wonderful celebration as they begin their Hanukkah observances at sundown this Sunday. I was curious to see how the Festival of Lights is celebrated in Mexico. I couldn't find much. Below is what I did find regarding Hanukkah celebrations in Mexico. Please feel free to comment at the bottom of this blog entry and let us know about your Janucá traditions from Mexico.

Festival of Lights in Spanish is Fiesta de las Luminarias

In Mexico they call the Dreidel game Toma Todo

Recipe for Bunuelos de Hanuka (Hanukkah Fritters)
You have to scroll pretty far. Last I counted, it was the 11th recipe down.

Bimuelo, instead of latkes?
Neat little history and recipe from a man whose grandfather was a Sephardic Jew.

The first verse and chorus of the dreidel song in Spanish:
Yo tengo un dreidel. Lo hice de barro.
Cuando se seca, Juego al dreidel mucho.
Dreidel, dreidel, dreidel, lo hice de barro.
Dreidel, dreidel, dreidel, lo jugaré.

(In English: I have a little dreidel. I made it out of clay.
When it’s dry and ready, then dreidel I shall play.
Oh dreidel, dreidel, dreidel, I made it out of clay.
Oh dreidel, dreidel, dreidel, then dreidel I shall play.)

Hanukkah in Mexico Blog Article

Happy Hanukkah!
Cibula Family and Staff of the Franklin Inn

Holiday Hours

2008-12-19T20:42:00.003-05:00

We will be closed to celebrate Christmas
December 24th & 25th

We will also be closed January 1st.
Yes...we are open on New Year's Eve!

Starting with Sunday, January 4th,
we will be closed on Sundays, so that our staff can
relax and enjoy a day with family and friends.

Do we need to start carding the Trick or Treaters?

2008-12-19T19:29:00.001-05:00

Don Wolfkill, Rick Morton, and Dean Romagnoli enjoying their favorite Friday night Haunt on Halloween. The photographer, Mark Albright, is not pictured. Thanks for the photos Dean!

Thank You for Voting Us the Best!

2008-11-20T16:29:00.002-05:00

Thank you! Thank you! Thank you! The Franklin Inn was voted the best Mexican Restaurant in the 2008 Post Gazette Reader's Choice Poll. Thank you to all of you who voted for us. We look forward to continuing to serve you the freshest homemade Mexican in a friendly and casual atmosphere. To see all the restaurants that won and to view the PG Restaurant Guide, you can visit the Post Gazette here: www.post-gazette.com/restaurantpoll/

Half Way to Cinco Celebration

2008-10-29T08:17:00.006-04:00

Wednesday, November 5th is Half way to Cinco de Mayo.
Half Way = Half Off Sauza Hornitos Margaritas

Join us at the Franklin Inn for the half way to Cinco de Mayo Celebration this Wednesday. We'll be featuring half price Sauza Margaritas, half price flights of Sauza Tres Generaciones. There will also be prizes and other surprises. So come on out and celebrate with us. As always your favorite homemade Franklin Inn Menu items will be available.

Win Franklin Inn Gift Cards!

2008-10-10T10:15:00.004-04:00

Two upcoming events where you could win Franklin Inn Gift Cards.
*
October 14th & 18th: Pilates for Pink - A Stronger Core to Find a Cure.
The Up Stretch Pilates Studio is conducting "Pilates for Pink" classes benefiting The Breast Cancer Research Foundation. No experience necessary for women to take part in classes on October 14 and 18 in a "Pilates for Pink - A Stronger Core to Find a Cure" class at Up Stretch Pilates Studio in Bodies R Us Women's Gym on Rt. 19 in the North Hills of Pittsburgh. Register with your advance donation of $10 or more for each class with a check or money order to The Breast Cancer Research Foundation, or bring in your printed email donation receipt from www.bcrfcure.org. A Chinese auction drawing to raise additional awareness and fund research for a cure will be held on October 14th. Tickets are 3 for $5 or 8 for $10. Call 412-983-7818 or email lisa@upstretchpilates.com to register and learn more. More info is available on her blog at for a list of the auction prizes including the Franklin Inn Gift Card.

October 29th: Trunk or Treat at Heritage Church Parking Lot 6pm-7:30.
Bring your family to Heritage Church (at 2262 Rochester Road in Franklin Park - a block south of the Franklin Inn) for a safe and fun evening of trunk or treating. Refreshments will be served at this free event. Prizes for best trunk and costume. You could win cool prizes including a Franklin Inn Gift Card and a Mihelic Shop 'n Save Gift Card. For more info on this event, check out the flyer here for more details or call the church at 412-366-1338.

Mexican Independence Day Celebration

2008-09-13T10:22:00.009-04:00

Join us at the Franklin Inn as we celebrate Fiestas Patrias on Tuesday!
Visit our website to see how you can get one of these cool and festive margarita cups.

Similar to our 4th of July, Independence day is celebrated in Mexico on September 15th and 16th. They call it the Fiestas Patrias (Patria means Country) and it is their biggest national holiday even more so than Cinco de Mayo. The history of this day 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:
www.mexonline.com/mexican-independence.htm
History.com
Wikipedia

What is a Plantain?

2008-08-22T14:29:00.005-04:00

Good question since we are serving them at the Franklin Inn this weekend. Widely used in Mexican cooking, especially the Yucatan area, plantains are related to or a type of starchy banana used for cooking. They seem to be referred to a lot as the cooking banana or banana potato. The fruit is a deeper yellow than the bananas we buy as fruit around here, and they are larger with a thick skin. Plantains are highly nutritious being a good source of potassium, dietary fiber, vitamin A, and vitamin C. They are also high in carbohydrates and a great energy booster. Plantains are not eaten raw and are usually prepared as a vegetable dish or sweet desert. They can be used in various stages of ripeness for different types of recipes. They are sweetest when ripe which is when the skins are black. Like bananas, plantains will ripen after they have been harvested.

Let me know if you use them in a recipe.

Here are some links about them.
Gourmetsleuth - more about them
www.turbana.com - recipes
Yucatan Breakfast recipe
Plantain and Lentil Stew (you have to scroll towards bottom of page to view recipe)

Frankin Inn House Potato Pepper Soup

2008-07-31T09:09:00.005-04:00

Here is the often requested recipe for the Franklin Inn Potato Pepper Soup. The Cibulas were inspired to create this soup from their various research and travels. This recipe makes a gallon of soup, so you'll have some to share with friends or be the hit of the potluck dinner. It's a little unexpected for a potato soup not to have a cream broth, but this unique soup is a hit with our patrons. I've brought it to my church's Soup'n Inspiration and it is gone in seconds! You could probably play with it and add more peppers, etc. if you'd like to turn up the heat. Let me know how it turns out for you.

Ingredients
10 ounces Onion - Spanish
2 cloves Garlic - Fresh Peeled
8 ounces Poblano Peppers
10 ounces Tomatoes
1 1/4 lbs Potatoes
1 1/2 teaspoons Base-Chicken
1/2 tablespoon Salt - Classic
1/2 Bunch Cilantro
2 quarts chicken stock
(we use Franklin Inn stock, but you could buy cans of prepared stock. Good stock is essential.)

Directions

Heat 2 quarts chicken broth with 1.5 Tbsp chicken base
Dice Spanish onion, Tomatoes and potatoes in 1/4" size
Fine chop garlic cloves
Dice Fresh poblano peppers
Add above ingredients to chicken broth and simmer for 1 hour
Add fresh cilantro about 10 minutes before soup is done.
Add salt to taste.
Serve garnished with shredded Monterrey Jack & Colby cheese and a sprig of fresh cilantro

Tequila Tasting was Terrific

2008-07-25T15:39:00.008-04:00

Now we all know why Franklin Inn's Margaritas are the best North of the Border. Thank you to all who attended our Tequila tasting last night. Attendance was better than expected for 9pm on a week night. I hope everyone made it to work on time.

A special thank you to Charlie Cherico, our Sauza rep, from Southern Wines. He presented a great educational talk on tequila. We appreciate his time spent at the Franklin Inn and the awesome goodie bags and t-shirts he gave to our customers at the Tasting.

The Tequila Tasting was part of our weekend long celebration of National Tequila Day. Our staff and patrons have already been giving us ideas for the next event. Thank you to Charlie and Denise for sharing the pictures below. I still can't find my camera!

Photos above: Charlie presenting information on tequila; Patty, John and Franklin Inn Patrons "tasting." Photos Below: Wait, I think that one is staged...Denise is that a Diet Pepsi on the table that you forgot to crop out?;Wendy and John having a rare moment out late together with out the children.

National Tequila Day

2008-07-22T22:56:00.007-04:00

This Thursday, July 24th is National Tequila Day. The Franklin Inn is celebrating with a Tequila Tasting. We've invited our Sauza Rep, Charles, to teach us a little about this special ingredient that reaches all the way back to the Aztecs in Mexico. One of the elements that makes tequila unique is the Blue Agava plant. A beautiful plant that looks like a cactus but is really a member of the Lily family.

There are two categories of Tequila:
100% Blue Agava Tequila
- 100% of the sugars come from the Blue Agave Plant
- Bottled only in designated regions of Mexico
Mixto Tequila
- At least 51% of the sugars must come from Blue Agave
- May be shipped in bulk and bottled in other countries

There are four types of Tequila:
- Joven: (or Gold): Unaged Tequilas that get their color from added caramel colorings.
- Blanco (or Silver): Unaged clear tequila.
- Reposado (or Rested): Aged for at least two months in wooden barrels.
- Añejo (or Aged): Aged 12 months or more in wooden barrels.

For more information on Tequila, come to the Tequila Tasting at the
Franklin Inn on Thursday, July 24th at 9pm.

Interesting links about Tequila:

History of Tequila

Agava Facts
Tequila Quiz
The Mexican Tequila Academy
Tequila, Jalisco, Mexico
Drink Recipes Using Tequila
Cooking with Tequila
More Cooking with Tequila

Enjoy a Tropical Escape at the Franklin Inn

2008-07-18T15:27:00.002-04:00

Key Lime, Ocean Blue, Pink Hibiscus, Banana & Mango. These colors of our new t-shirts have inspired our Tropical Escape Weekend at the Franklin Inn. Enjoy fruity sangria, John's homemade mango ice cream, Karen's homemade banana blast, our fresh crab tostada and other seafood as well as your regular Mexican favorites. And, as always the best Margaritas in town. Sunday is also National Lollipop day, so bring the kids for a lollipop. Don't cook. Grab a couple friends and enjoy a few hours of a Tropical Escape.

Have a Happy Lolliop Day

2008-07-18T15:00:00.000-04:00

Sunday, July 20th, is National Lollipop Day...
The Franklin Inn will be celebrating by giving suckers to the kids this week and on Sunday we will have the coveted ring pops while supplies last (Grace and Joey's pick!). I bet you are wondering what lollipops have to do with Mexican food. (Well...nothing, but I've discovered a website that lists all the holidays. I'm just having too much fun thinking of the possibilities. Did you know that August 8th is National Sneak Zucchini on to Your Neighbor's Porch Night? Next week is National Tequila Day.) Lollipops are so fun and festively colored just like our little Mexican Restaurant, so why not celebrate it. I looked lollipop up in the English to Spanish translator. It came up with Piruleta. If someone out there is fluent in Mexican Spanish, let us all know if this is correct.

Here are some links regarding Lollipops. I have not made any of these recipes, but they sound good so please let me know if you attempt it (you could always leave a sample at the Inn). ¡Día feliz de Piruleta!

History of Lollipops

Recipe for making your own flavored suckers.

When Suckers Were Good...How to Make a Delicious Lollipop

Recipe for Dipped Oreo Chocolate Suckers

The Science of Candy Recipes

New Tropical Color T-shirts Available

2008-07-15T15:01:00.038-04:00

Mexican tropics inspired t-shirts are here. On the front is the now famous "Fill to this line with Margaritas" that Aunt Noreen Cibula created many years ago. On the back is the Franklin Inn Mexican Restaurant logo that John's dad, Henry Cibula, designed. Currently all sizes and colors are available. Children's tie dyes are also available. They feature the logo only.

You can pick up your t-shirt at the Franklin Inn while supplies last.

Calling All Chocolholics!

2008-07-10T11:01:00.006-04:00

Did you know that July 7th was the official Chocolate Day? We couldn't pass up the opportunity to celebrate chocolate. It's our duty as a Mexican Restaurant. After all, chocolate can be traced back to the Mayans and the Aztecs. Check our website later for details on the yummy food items that will be featured this weekend at the Franklin Inn. In the interim, here are a few sources of information on the history of chocolate and chocolate recipes. And, don't forget to try our Chicken Enchiladas Poblano Mole. It's one of our house specialties.

Savory Chocolate...add chocolate to your recipes
Gourmetsleuth
Chocolate: The Exhibition...everything you want to know about chocolate
Health Benefits of Chocolate...interesting
Chocolate Glossary of Terms
The Chocolate Challenge...Do you think you know your chocolate?

Closed July 4th...See ya on the 5th

2008-07-02T21:30:00.000-04:00

Just a reminder that we will be closed on the 4th of July so that our staff can spend the holiday with their families. We will reopen on Saturday, July 5th at 11:00am. Join us for lunch or dinner. Check the website for more details on our weekend specials.

Have a happy and safe 4th of July.

Vexing Salad Vote?

2008-07-02T21:21:00.003-04:00

We had trouble this week with the salad poll. I only received a few votes and several people told me that they were unable to vote. Did you have trouble voting for your favorite salad at the Inn this week? If so, please post your favorite in a comment to me here. I'm going to start a new poll today. Let me know if you are having trouble placing your vote for this one. Thanks.

Your Favorite Margarita...Traditional Wins!

2008-06-27T15:07:00.005-04:00

Mason Jar Margarita Mania...The Franklin Inn's Mason Jar Margaritas are famous! Those of you who have experienced one know why. And, now we know which flavors are your favs. The recent poll on this blog revealed that the majority of you prefer our traditional margarita (John's favorite too). Our new Mango Margarita took second place. Wow are these new Mango margaritas popular. Visit the Inn tonight for one of our specialty margaritas frozen or on the rocks: French, Blue, Melon, Mango, Strawberry, Raspberry, and of course, Traditional.

Salad Season...Our kitchen uses the best produce in our salads and the finest ingredients in our homemade dressings. We've created some exceptional salads for you. Let us know your favorite in this week's poll. I know my favorite.

Winners of the Father's Day Prizes

2008-06-23T10:16:00.003-04:00

Congratulations to Reed Harvey & Larry Meuller! They won the Father's Day prizes. Reed and Larry will both receive a gift bag with a Franklin Inn Gift Card and some other "manly" goodies. Thank you all for visiting us and entering the raffle. If you didn't win the Father's Day raffle, you can still be a winner. Join the Inn Crowd today. You'll receive $5 in Ben Bucks to use for your next dinner at the Franklin Inn and other goodies will be coming your way.

Franklin Inn Featured on the Gourmet Eater Last Night

2008-06-19T16:04:00.005-04:00

The Franklin Inn Mexican Restaurant was featured last night on the Gourmet Eater hosted by Gregg Mathis. You can listen to our interview at the link below. Choose Episode 7. I was a little nervous and I think I missed a few of his questions, because I couldn't hear him all that well at times, but overall, I think it went well and it was a lot of fun. What do you think?

Franklin Inn Southwest Dressing

2008-06-13T17:14:00.008-04:00

Franklin Inn Guacamole Recipe

2008-06-03T10:10:00.006-04:00

Franklin Inn Guacamole
Below is the Franklin Inn's recipe for Guacamole that you've been requesting. Here's some neat info: According to GourmetSleuth.com guacamole dates back to the Aztecs. They made a mixture of it similar to today's guacamole. Avocado has the highest fat content of any fruit. So, for the Aztecs who had a very low fat diet compared to ours, this fruit contained life sustaining fats and protein. This made it highly regarded. I found this out also when I was researching to make homemade baby food for my three children. I made all three of my babies what I called "baby guacamole." It was so healthy and a great first food for them. If you want to know how I made it drop me an email at wendy@franklininn.net. The Aztecs also believed the avocado be an aphrodisiac. Hmmm....

Here's the recipe for the guacamole. Let me know if you try to make it yourself or how you've adapted it to suit your tastes. It's so popular at the Inn that John's been afraid to alter it. So, it will be fun to hear about your alternations.

Franklin Inn's Homemade Guacamole
Combine the following ingredients in a food processor:

4 tbsp sour cream
1 lemon juiced
2 ounces Spanish onion
1 tsp salt (to taste)
1 tbsp Hotter Than Red Hot Sauce
1 glove of garlic
4 avocados seeded and peeled

Makes 3 cups

Welcome to the Franklin Inn Blog

2008-05-31T13:41:00.007-04:00

This is a blog for patrons of the Franklin Inn Mexican Restaurant. A great group of people who enjoy fresh-made Mexican food served in a fun and casual atmosphere. Thank you allowing us to serve you for close to 30 years.

Franklin Inn Mexican Restaurant

Dos Equis Special Lager.....Bottles just $2 Today

Come Try Phil's Chorizo Stuffed Chicken Breast

Next Stop.....Railbender Ale...All Aboard!

Magic Hat Drafts $2 This Tuesday!

Dale's Pale Ale Has Arrived at the Inn...

Smuttynose Going on Tap at the Inn

Feliz Navidad

What the Heck is a Cactus Pear?

This Week's Special Features

DessertChocolate Fudge Cake Fresh-baked chocolate fudge cake served with a scoop of vanilla ice cream and a papaya cactus pear drizzle. John’s Home made Salted Caramel Ice Cream

Fajitas Anyone?

What the Heck is Chayote?

Weekend Specials

Thank you for 33 years!

Day After Thanksgiving Tradition: Steak Burrito

Impress Your Guests With Tamales!

Need Help With Your Thanksgiving Preparations?

Food Disaster Prevented.....with a Lemon

Mexican Independence Day Celebration at the Inn

Fietas Patrias

When was your last visit to the library?

16 Year Old Dish Washer Helps Found Local Theater Company!

Thank you!

First Stop on the Ride For Ryan.....The Franklin Inn

Franklin Inn has Our Own Zorro!

Happier Waiting at the Inn?

We'll be at Cocktails & Cuisine Benefit for Crisis Center North Tonite!

Congratulations Kristen!

Jalapeño PopCorn Recipe

Free Fried Ice Cream for Doing a Good Deed?

History Repeats Itself at Fire & Ice Chili Cook Off.

Strawberry Margarita Pie Recipe

Dolly Celebrates 28 Years at the Inn...

Let's Celebrate National Tequila Day Today!

Cinco de Mayo Preparations are underway at the Inn!

Piña

Lenten Features at The Franklin Inn

Mexico Celebrates Love and Friendship

Fresh and Budget Friendly Meals at the Inn

Feliz Janucá - Happy Hanukkah

Christmas Collection for Jake & His Unit in Iraq

Burritos to End Slavery

Dia de los Muertos "Day of the Dead"

Vote for Your Favs in Pittsburgh City Paper Poll

Mexican Independence Day Celebration

InnCredible Design T-shirt Contest Winner!!!

T-shirt Contest Finalists...

More t-shirt designs

The t-shirt designs are coming in....

Tap your creativity now!

Family Meals To Go

Cinco de Mayo Celebrations

Administrative Assistant's Day at the Inn

30 Years of Memories Contest

Famished for Fajitas?

Valentine's Day in Mexico Celebrates Friendship & Love

What is a Relleno?

What are Tomatillos?

Tell us your Franklin Inn Story and Win a $30 Gift Certificate

Feliz Navidad - Merry Christmas

Feliz Janucá - Happy Hanukkah

Holiday Hours

Do we need to start carding the Trick or Treaters?

Thank You for Voting Us the Best!

Half Way to Cinco Celebration

Win Franklin Inn Gift Cards!

Mexican Independence Day Celebration

What is a Plantain?

Frankin Inn House Potato Pepper Soup

Tequila Tasting was Terrific

National Tequila Day

Enjoy a Tropical Escape at the Franklin Inn

Have a Happy Lolliop Day

New Tropical Color T-shirts Available

Calling All Chocolholics!

Closed July 4th...See ya on the 5th

Vexing Salad Vote?

Your Favorite Margarita...Traditional Wins!

Winners of the Father's Day Prizes

Dessert
Chocolate Fudge Cake
Fresh-baked chocolate fudge cake served with
a scoop of vanilla ice cream and a papaya cactus pear drizzle.

John’s Home made Salted Caramel Ice Cream