Mi Familia serves up big portions, great salsa
I don’t get across the river to South Sioux City often for lunch, but I should because every time I make the drive across the bridge I come back full.
We hit Mi Familia just across the river. I’ll admit, there are plenty of great Mexican restaurants in Sioux City, but every once in a while, I’ve got to mix it up and seek out something new.
I’ve been to Mi Familia, but it has been a while, so a return visit there was long overdue.
I settled on a lunch sized chimichanga on the recommendation of our server. But this lunch sized portion proved to be almost too much. OK, it was too much – I couldn’t even finish it. So they get an A for portions.
It could have been because we started with chips and salsa, which were tasty. I’m a big fan of the salsas at Mi Familia – they are a perfect match of spices and sweetness and are perfectly consistent with a great dipping salsa. The chips were yellow corn tortilla style chips that seemed like they could have come out of a bag. However, because the sauce is so perfect, it really didn’t matter.I tried not to each too much because the chimi is one of my favorite Mexi meals.
As chimis go, this one was OK. I say OK because it was not fried as I thought it would be. I thought the frying of a flour tortilla was what made a chimi a chimi. Otherwise, it’s just a burrito. Either way, I dove right in as I was hungry.
Their chimi comes topped with white queso, which had the consistency of a slightly thin nacho cheese. The cheese sauce covered the entire chimi, and added flavor to every bite, but didn’t overpower it like a traditional nacho cheese can.
Mi Familia doesn’t scrimp on the toppings, either. They serve up this bad boy with a pile of lettuce and healthy scoops of both guacamole and sour cream. Thanks guys.
Then there’s the rice and beans. This is hard to screw up, and I always smother mine in salsa – partially because I want a little heat on my lunch and because these are often prepared with little to no spices. Again, the sauces here make the beans and rice delicious.
I chose the ground beef chimi. My other option on the lunch chimi was chicken, and you can get steak on the dinner menu. I added a healthy portion of hot sauce to the top because that’s how I roll, but it doesn’t need it. Flavor-wise, there’s nothing spectacular here, just nicely flavored ground beef in a big old flour tortilla. I can’t emphasize the size. I had to use a knife to cut it up. And like I said, I had some left over when I was finished.
Here’s the takeaway: It’s a chimi, but it’s more like a burrito. Flavor is good, toppings are ample and beans and rice nicely complement the entree. Would I try this again? Not likely, because I was looking for that crunch. That’s what I love about the chimi. But if you like chimis or burritos and want a nice big lunch, you’ll be happy with this choice.
About the Author
Thomas Ritchie I love food, cycling, family, music, social media and especially Sioux City. Got an idea for a story - shoot me a note at siouxcitynow1@gmail.com.
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