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The Continental 6-cylinder flathead engine was overhauled by Jerry Ross. In addition to a complete mechanical restoration, the car received all new glass, upholstery and paint. Frank brings this car, as well as the next one, a Buick, to cruise nights regularly.

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The Buick 2-door is another early model on which Frank did a total restoration. This car features an overhead valve 6-cylinder engine. The car is geared very high, and cruises easily at mph. This car shows only 45, miles. The power in this case will come from a Jaguar XKE engine. At horsepower, the 3. To maintain a vintage look, a 3-speed transmission will be shifted through the original column shifter. A Chevy S ZR2 rear end with 3. A Heidts front end will provide the front suspension. The body is generally solid, but needs a trunk pan and a couple body mounts. The car will be finished in an Ice Blue color and will feature a stock style interior in gray pleather.

Both the body and interior will maintain a stock look as much as possible. Koehler Brothers Auto is presently doing the mechanical conversion on the car, and spring of is the target completion date. This will be another fun car to see on the streets. That covers some of this very unique collection of cars.

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Texas toast grilled cheese with hickory smoked bacon bits, topped with two poached eggs and hollandaise sauce, served with potatoes. Bananas Waffle Foster Waffle topped with flambe bananas, bourbon maple syrup, caramel, toasted pecans, chocolate drizzle, whipped cream. All night beef short rib, Hawaiian-style scallion rice, two fried eggs, gravy, topped with Sriracha soy aioli, and kimchi. Duck confit with two fried eggs over bacon confit potatoes with red and green bell peppers, tomatoes, onions, and hollandaise drizzle.

Served with smoked cheddar, hollandaise, crispy fried onions, on an open-faced bun topped with a fried egg over fries. Chicken Apple Sausage 4. Texas toast grilled American and cheddar cheeses on burger, secret sauce, shredded lettuce, tomato, caramelized onion bits. Smashed avocado, provolone cheese, lettuce, tomato, pesto aioli. Piggy and Cheese Focaccia toast with tomatoes, baby arugula, provolone, havarti cheese; served with a cup of tomato jalapeno soup.

Fried chicken served on a bun with roasted garlic aioli, slaw, crispy fried onions, and a drizzle of chili bourbon maple syrup; served with fries. Margherita Roma tomatoes, basil, herb pesto oil, mozzarella and fontina cheese. Pesto Artichoke Heart Pesto sauce, artichoke hearts, tomatoes, roasted leeks, and feta.

Hawaiian Porker Smoked pull pork, grilled pineapple, house tomato sauce, five cheese blend. Sriracha Shrimp With shrimp, Sriracha cream, cilantro, red onions, grilled corn salsa, cheese blend, queso fresco.

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Bacon, potatoes, scallions, caramelized onions, and mozzarella, fontina, and parmesan cheeses with a garlic cream sauce. House Salad 5. Charred Romaine 7. Caesar 5. Wedge 7. Iceberg lettuce with bacon, gorgonzola, tomatoes, fried onion strings, drizzled with herb house ranch. Fried Chicken Watermelon Salt and Pepper Calamari 7. Nachos Half 7.

Wings Half 7. Bruschetta 9. Tomatoes, roasted garlic, Kalamata olives, artichokes, basil, sun-dried tomato pesto, balsamic essence, toasted French bread. Quesadilla and Fiesta Salad May substitute tomato jalapeno soup instead of salad.

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Served with an Asian salad with miso vinaigrette. Penne and Meatballs Served in a Bolognese sauce with sliced focaccia bread and Caesar salad.

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With choice of soup, salad, or fries. Burger topped with braised beef short rib and garlic aioli, crispy fried onions, and au jus. Piggy and Cheese 9.

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  8. Warm Chocolate Brownie. Caramel infused warm chocolate brownie with white chocolate chips and vanilla ice cream, topped with caramel and chocolate drizzle.

    Creme Brulee. Belgian Silk. Rich, smooth flourless chocolate in a torte shell served with a scoop of Kona coffee ice cream. Caramel Walnut Cheesecake. Lemon Tart. Light and refreshing lemon in a pie shell with caramelized sugar. Banana Cheesecake.

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    Caramelized banana cheesecake topped with chocolate caramel drizzle and whipped cream. Order the Navajo burger. Order the taquitas aka flautas. Order the turnover aka sopaipilla stuffed with carne adovada, served with green chile. Pueblo Rd. Order the huevos rancheros.

    Order the tamales. Order the tostadas compuestas. Palace Ave. Order the stacked red chile enchiladas, topped with an egg. Follow her on Twitter candacewalsh. If you are serving multiple people, you can make four or more stacked enchiladas on a baking sheet if you wish, then carefully transfer the stacks, after broiling, from the baking sheet to serving dishes.

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    Subscribe to the magazine. Travel True Adventure Guide. Cuisine Tasting NM Recipes. Menu Close. If the broiler has multiple heat settings, use the lowest. With tongs, dunk each tortilla in oil long enough for it to go limp, a matter of seconds. Drain on paper towels and repeat with the remaining tortillas. On a heatproof plate, layer the first tortilla with half of the onion and one-third of the chile sauce and cheese.

    Repeat for the second layer. Top with the third tortilla, then add the remaining chile sauce and sprinkle the remaining cheese over all.

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    Broil the enchilada until the cheese melts. Meanwhile, warm the butter in a small skillet over medium heat. Crack the egg into the skillet, season with salt and pepper, and cook either sunny side up or over easy.