Fresh Ingredients Make Moe's Food Delicious

(Wednesday, May 23, 2007) - I recently had lunch at Moe's Southwest Grill in Wellington, to see how close to home the southwest flavor could bring me.

Growing up, Texas, Southwestern and Tex-Mex food was a dietary staple, and I am always trying to see how Florida places measure up.

I went with a coworker who had eaten at Moe's before, to offset my critical tongue. Moe's has sort of a sandwich shop approach to tacos.

You order at the beginning of the line and can pick what to add from a buffet-like setup. The taco-maker behind the counter then fills your taco, burrito, quesadilla or nachos with southwest fixings such as cheese, salsa and more.

My coworker and I each ordered an entree and some Billy Barou nachos ($6.99) to share. The nachos come standard with beans, melted cheese, salsa, jalapeÒos, black olives and choice of protein (we chose chicken). We had jalapeÒos and salsa on the side.

I ordered a John Coctostan quesadilla ($5.59) with beef, beans, shredded cheese, with a side of salsa and sour cream, and a two ounce side of guacamole ($.89).

She ordered The Full Monty ($2.59), a soft taco with beans, chicken and cheese. She held most of the vegetables but had lettuce and cheese on them.

The Full Monty can be ordered with a choice of chicken, steak, ground beef, fish, or tofu, and comes standard with shredded cheese, salsa, and lettuce, and can be put into a crispy taco shell or soft tortilla.

We both enjoyed our food and it even passed my Tex-Mex taste test.

The difference between Moe's and other places I have tried was the freshness of the ingredients.

We could not finish the nachos - they were probably enough of a meal for both of us.

In addition, the price was right for the amount of food, and the preparation made it easy to select exactly what we wanted on our food.

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