SERGEANT BLUFF | Everything tastes better after a deep-fried bath.

That includes a fried burrito -- a specialty at Alicia's Taco Dome.

"Some people may call it a chimichanga but I like to call it a 'fried burrito,'" owner Alicia Tillery said, removing a rolled flour tortilla from a fryer. "You can catch a person's attention faster by saying it's deep-fried." 

Hey, it worked for us. 

Yet, Tillery goes even further by topping the burrito with gobs of chili gravy and mounds of melting cheddar cheese.

"This will stick to your ribs," she said at her 109 Gaul Drive eatery. "That's for sure."

Tillery knows a thing or two about stick-to-your-ribs Tex-Mex fare. Indeed, her family introduced at least two generations of Sioux Cityans to tamales, enchiladas and entomatadas.

The daughter of veteran restaurateur Eulalia Navarrete, Tillery began working at long-running Navarrete's (3124 Highway 75 North) in high school.

Tillery continued making Tex-Mex fare from her mom's recipes at Rudy Navarrete's Mexican Food, (a 2421 Riverside Blvd. restaurant owned by her brother) before venturing out on her own seven years ago.

"Anyone who remembers the economy in 2010 will tell you it was not the time to open a restaurant," she said with a sigh. "But we're still here, thank god."

It certainly helps that Tilllery's menu of Tex-Mex comfort food is as quirky as it is delicious.

For instance, the "Undecided" burrito is perfect for people who simply cannot make up their minds.

"The burrito comes topped with half-chili gravy and half-tomato sauce," Tillery explained. "You don't have to choose because the burrito comes with both sauces."

Pretty ingenious, huh?

So is Tillery's Pork Cutlet Burrito, which is something she regularly made for her own family.

"I love pork cutlets. When you dice it up, the meat is so tender and wonderful," she said. "They are so delicious when served inside a flour burrito."

Then again, we imagine anything Tillery makes is going to be muy delicioso!

"When I was younger, I didn't know if I wanted to follow in my mother's footsteps," Tillery said. "Nowadays, I'm happy that I did."


Food and Lifestyles reporter

Load comments