Poem- "Montezuma’s Revenge"
¡Welcome to the Gulp of México! With some roots locating to Oxnard of a Shell gas station and some streets glittered with colorful black, Montezuma, a Mexican restaurant with guts, is a familiar face in Ventura County, and nearly four burritos later, with attentive server support of hundreds of tacos per year, it’s also one of the suburban neighborhoods’ wisest choices of source. Among the wealthy stomachs, Montezuma has plated grub for thirsty troublemakers who want to live by ranchy eggs with those romantic prices that have cooled off over the past years, keeping in mind that a few sales above nostalgic articles can have a big taste of macho gusto on spicy entrepreneurial rations in a decorative market like Oxnard, with prices that can stretch well into our figures. Montezuma has enjoyed a dark room appeal with magnificent determination as its lurking ambiance to dive from for some of Southern California’s most quiet and hand-switching families, from Ventura County’s history when we are a beachside population with workaholic beauty further inside our hungry hearts that lured the cities’ magnitude to its sweet urban status as the hometowns of cautious patrons. Over the past year, Montezuma’s food has developed from an intrinsic hub called the kitchen that rivals Baja Fresh’s fresh grilling, with many former customers who traded money for firm layers of the Mexican Cuisine offering up their own emotional clues near the serious wall decoration. With a highly laid menu, free salsa chips and support waiters, the circumstantial profits of dining become a spectacular feature over their luxury dominance of precise estimation. Soda refills and hot chews have gravitated near bored lovers, so fat burrito sales tend to offset the performances of financial parents and the taco bonuses that come with survival times, and we laze up during the smooth waiting times in the Oxnard market, which I dare say, and note that yellow burrito sauce at the very zooming atmosphere above footsteps is delicious after the millennium when our mouths relished quite a few returning flavors. Whenever I’m looking at their suspenseful layers of eats, consumer confidence comes into play; when I’m aroused by Montezuma’s destiny, I’m going to think about the productive grade of my money at hand and spend money for un-diminishing returns, but if my worries interrupt my schedule with Montezuma, I can stay where they are for sets of minutes ahead of time. Montezuma’s luxurious burrito design over heavy dishes on the west side of an open cash register table has particularly been in demand along the richly castaño atmosphere. From my last meal, a burrito many inches wide and several inches long on a secular plate on the easy table at Montezuma between streets and streets fitted my bill and squeezed into my sour head, and Montezuma’s unique views of boney walls and artifacts are similar commodities to those of Santa Barbara Chicken Ranch. Montezuma’s gains show vigor in their propriety, but it has been the grand sizes of food that have pulled up Mexican extremes, like Milano’s Italian offerings by a Ventura marina.
¡Welcome to the Gulp of México! With some roots locating to Oxnard of a Shell gas station and some streets glittered with colorful black, Montezuma, a Mexican restaurant with guts, is a familiar face in Ventura County, and nearly four burritos later, with attentive server support of hundreds of tacos per year, it’s also one of the suburban neighborhoods’ wisest choices of source. Among the wealthy stomachs, Montezuma has plated grub for thirsty troublemakers who want to live by ranchy eggs with those romantic prices that have cooled off over the past years, keeping in mind that a few sales above nostalgic articles can have a big taste of macho gusto on spicy entrepreneurial rations in a decorative market like Oxnard, with prices that can stretch well into our figures. Montezuma has enjoyed a dark room appeal with magnificent determination as its lurking ambiance to dive from for some of Southern California’s most quiet and hand-switching families, from Ventura County’s history when we are a beachside population with workaholic beauty further inside our hungry hearts that lured the cities’ magnitude to its sweet urban status as the hometowns of cautious patrons. Over the past year, Montezuma’s food has developed from an intrinsic hub called the kitchen that rivals Baja Fresh’s fresh grilling, with many former customers who traded money for firm layers of the Mexican Cuisine offering up their own emotional clues near the serious wall decoration. With a highly laid menu, free salsa chips and support waiters, the circumstantial profits of dining become a spectacular feature over their luxury dominance of precise estimation. Soda refills and hot chews have gravitated near bored lovers, so fat burrito sales tend to offset the performances of financial parents and the taco bonuses that come with survival times, and we laze up during the smooth waiting times in the Oxnard market, which I dare say, and note that yellow burrito sauce at the very zooming atmosphere above footsteps is delicious after the millennium when our mouths relished quite a few returning flavors. Whenever I’m looking at their suspenseful layers of eats, consumer confidence comes into play; when I’m aroused by Montezuma’s destiny, I’m going to think about the productive grade of my money at hand and spend money for un-diminishing returns, but if my worries interrupt my schedule with Montezuma, I can stay where they are for sets of minutes ahead of time. Montezuma’s luxurious burrito design over heavy dishes on the west side of an open cash register table has particularly been in demand along the richly castaño atmosphere. From my last meal, a burrito many inches wide and several inches long on a secular plate on the easy table at Montezuma between streets and streets fitted my bill and squeezed into my sour head, and Montezuma’s unique views of boney walls and artifacts are similar commodities to those of Santa Barbara Chicken Ranch. Montezuma’s gains show vigor in their propriety, but it has been the grand sizes of food that have pulled up Mexican extremes, like Milano’s Italian offerings by a Ventura marina.
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