Potatoe Chips Restaurants in Azusa
The best places in Azusa to eat Potatoe Chips. Our interactive map features all restaurants around Azusa who offer this dish to eat out or take away.
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This is a list of all the eateries where you can order Potatoe Chips or dine out.
4.3
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4.3
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City: Azusa, 607 N Azusa Ave, United States
"I've witnessed them improving their dishes which is great. First time I came the Mac and cheese was bland and topped with crumbled Ritz...now it's fantastic and flavorful, with chicken bacon and mushroom. And the sauce has much more flavor. Awesome homemade chips too!!"
3.9
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3.9
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City: Azusa, 5235 N Clydebank Ave, Azusa, USA, United States
Takeaway, Parking, TV, Accepts Credit Cards
4.1
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4.1
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City: Azusa, 310 N Citrus Ave, Azusa, California, USA, 91702, United States
"Traditional LA-style taco square. loud, lively Mexican music playing, TV channel futbol. I had 2 tacos; a crispy kartoffel taco- kartoffel potato with shredded salat and vegan cheese and a mushroom taco- marinated mushroom with green salsa, cubed tomatoes, vegan cheese and a shredded salat garnish. small, roads taco size and quite delicious."
4.7
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Online table booking
4.7
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City: Azusa, 1123 E Alosta Ave, Azusa I-91702-2740, United States
"Great fresh sea food, good value clean dinning room. Try it once and you will go back."
4.1
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4.1
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City: Azusa, 817 W Gladstone St, Azusa, United States Of America
TV, Takeout, Delivery, Vegetarian Friendly
4
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4
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City: Azusa, 321 N Azusa Ave, Azusa, CA 91702, United States
"I love this place…taquitos r easy to make but theres are the best i’ve ever had…i dont know what it is but i wish i knew so i could make mine like that only reason i didn’t give them a five star review is cuz i ordered them once ahead of time on the phone with the guacamole…i came at the time they should have been ready…waited 15 mins there for them…and then five mins before i got my food they said they didn’t have guacamole…no apology…no refund very rude but what could u do…i’m not gonna yell at the people who r making my food"
3.5
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3.5
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City: Azusa, 860 E Alosta Ave, Azusa, California, USA, 91702, United States
"Not the best location really schimpft with toppings and will charge extra for literally everything just to glendora or west covina location for better service"
4.5
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4.5
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City: Azusa, 5559 N Azusa Ave, 91702, United States
"Last year I have a 12-course sampler dinner in El Gallo Pinto in Azusa and my Oh my, it was delicious. We started with their Mondongo Soup, the owners, Jose, making each weekend. This special dish is a Nicaraguan specialty and apparently Nicaraguans will drive for miles for this soup because it reminds them of home. The Mondongo Soup is a hearty travel soup with Chayote, Mais, Yuca and other ingredients and after some research online, I found out that many Nicarguans appreciate it because they feel that the soup has healing powers. I really enjoyed this soup and remembered that it was a cold evening, it really hit the place. The broth was rich and tasteful and simply heated me inside and outside. The only thing that put me down a bit was that trip. It could have been cut into smaller pieces. They were just too big to eat in a bite. Following the Mondongo Soup came the Nactamale, which is basically a tamale that is steamed in banana leaves with about 14 different ingredients such as capers, olives, raisins, rice, potatoes, onion, mint, marinated pork, jalapenos, etc. According to the owner, the banana leaves are more than just simple wrappers, they are really important to add the taste of the tamale. The Nactamale had many different “taste”. It was sweet of the raisins, a little salty of the olives, a kick of the Japalenos. It felt like an adventure that eats it because you never got the same bite twice. After the Nactamale, came an appetizer Platter, the roasted marinated pork, green and ripe plantains as well as Gallo Pinto. Gallo Pinto is a mixture of fried rice with onion and sweet pepper and beans cooked with garlic and is a certain must come to visit El Gallo Pinto, this dish name. Also with the appetizer platter came the Vigoron, which is yuca, cabbage, tomatoes and deep fried marinated pig. There is really nothing imagination about these dishes, but for basically roasted food, they were good. Mincemeat, the court that followed, was not everything to write home. Basically, this dish is cooked beef with peppers and onions. I had it before and was not too impressed about it the second time. It still had the same problem. It is actually a pretty Bland court, even if you press lime on it. It did not really come to life until you mixed the Nicaraguan salsa with it and considering that the Nicaraguan salsa is a mixture of acid orange juice, onions and peppers, you can see why it added a lot of great flavor. On the chicken covered with an olive, caper and tomato sauce. A very tasty dish that had a nice beating of saltiness from capers and olives; but it was not overwhelmed. Then there were all the boneless Tilapia fish with onions and peppers with a tomato sauce that was flavored with vinegar and laurel leaf. The sauce was wonderful. I liked the acidity of tomatoes mixed with the sour taste of vinegar. We still press the home stretch where we end up with the fried green banana chips, the shrimps in special sauce and two desserts, the bungalows and the rumcake. I can't remember for the life of me what was in the sauce for the shrimps, but it was pretty good. I remember it's a little sharp, but when I could be wrong. I have to go back and try again. As for desserts, I really liked both. The bungalows are deep-fried pastries filled with Yuca and cheese with caramel sauce poured over them. You can never go wrong with caramel sauce plus with Yuca and cheese not really sweet, the caramel made this dish seem more like dessert. The rumcake was really good. I honestly don't know if I tasted every rum, but I just liked how moist the cake was and how the sauce just penetrated its pores. Yummy! Overall there are certain things I would try again and others I would skip, but in general, I would say it was a pretty good meal and if you add that there is a family-owned, family-run restaurant where the owners really care about their customers, I am always very happy to dine there and recommend El Gallo Pinto to anyone interested in trying Nicaraguan Cuisine."
4.2
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4.2
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City: Azusa, 91702 Azusa, United States
"Excellent machaca con huevos. Big salsa and tortillas. Came with chips, and also a salad. Clean, decent parking and cheap. I recommend El Picoso."
4.6
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4.6
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City: Azusa, East Arrow Highway, Azusa, 91722, United States Of America
"After reading Jonathan Gold’s LA Weekly review about Dino’s in LA awhile back, the chicken mentioned in the article piqued my interest. When I heard that Dino’s was opening a second restaurant in Azusa, which is practically around the corner from me, I booked on over the first chance I got to see what this chicken was really all about. When I walked into the place that first time, which formerly was Ted’s Gourmet Fast Food, the chicken wasn’t even on the menu yet. I had to ask the counter person specifically about how I could order Dino’s chicken and of course, she helped me out. For my order, I got the half chicken which came with french fries, tortillas and coleslaw. I opted for a to go order. When my order was done, I walked out, got into my car and sped home. What I found interesting was that even though the chicken was in a closed container inside a plastic bag, there were these pleasing, albeit faint, smells emanating from inside the bag that were tantalizing my nose. Something so mouth-watering that I stepped on the gas even harder. Once I got home, I plunked my bag on my kitchen counter, opened it up, opened up the container and wow, I was assailed with these strong, pungent smells that made me dizzy with anticipation. Than I looked down at the chicken and gloried in its flesh and skin reddened by the chili and spices used to marinate it in. The french fries, also red-orange, and drenched with the sauce and juices from the chicken also commanded attention. When you look at the chicken close-up, you can see how the spices and pieces of red chili adhered to the meat. Now this was serious stuff. For a minute, I just stood there and stared, taking in the whole sensory experience of the sight and smell before me. Soon, hunger called and I picked up a piece of chicken and took a bite. One bite was an explosion of flavor of pepper, lemon, chili and a host of other spices. It was amazing. I didn’t feel the heat right away but after taking a few more bites, I could feel a litte bit of fire at the back of my throat and it was a fire I welcomed and enjoyed. Eating the french fries, soaked in the fiery sauce, also added a little more fuel to this fire. This truly was the most amazing chicken dish I ever had. I have no clue what kind of marinade was used, but the various layers and melding of flavors really made this chicken sing. Eating Dino’s chicken is akin to a mariachi band for me. Both are colorful. Both are “loud.” While one can be loud in regards to the music, the other is loud in regards to flavor. With one note or with one bite, both can get immediate attention. Having this chicken so close to home is one of the best discoveries I made last year and thank goodness, it’s practically a hop, skip and jump away."
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Potatoe Chips
You can find Potatoe Chips in 10+ Restaurants.
We help you find a restaurant in your area where it tastes best.
Price
The Average price for Potatoe Chips is:
$2.5
Ingredients
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Butter
- Aisle Milk, Eggs, Other Dairy Qty. 1 cup (227g)
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Sugar
- Qty. 0.5 cup (100g)
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Other
- Aisle Baking Qty. 1 teaspoon (4g)
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All purpose flour
- Aisle Baking Qty. 1.5 cups (188g)
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Sugar of confectionery
- Aisle Baking Qty. 7g