I write this post quite a bit annoyed about the waste of my time, my money, and my daily allotted calories. There are very few times when I can't find anything good to say about a company, restaurant, or recipe. However, this is definitely one of those times. In fact, Paul, an even more positive individual than I am, could only comment "Good idea, poor execution." Part of me is frustrated that I must waste my time writing about this chain restaurant with 7 branches in Florida alone. But the rest of me remembers that the purpose of EatLikeaRabbit.net is to help people enjoy vegetarian food.

A disclaimer under normal circumstances would be that we arrived at 2 o'clock, between the major lunch and dinner rushes. However, this was January 2, a day when many, many people were out shopping and at the very least refilling their cabinets and refrigerators. There was always at least one person in line when we were at Panchero's, and there were enough people eating out elsewhere because even Costco's outside tables were full of people with hot dogs and pizza slices. Therefore, I feel this restaurant has no excuse for its poor delivery.

The following complaints are listed in no particular order:

• The flour tortillas were doughy and hard to chew. Paul thought they were undercooked.
• The "grilled" vegetables were cold like they were old, but tasted like they had been cooking all day.
• The salsa was unexciting and the pico de gallo looked so far beyond fresh that we both passed on it.
• Guacamole was offered to both of us (which we accepted), but neither of us knew that it would cost a dollar extra each.
• The receipt that was printed only had a grand total with no possible way of itemizing the costs. I had to go back in and have the total recalculated and a new receipt presented.
• Every surface indoors that we touched was sticky. Fortunately there were tables outside.
• We paid over $12 for all of the food pictured, and we didn't even get to bring the Cholula Sauce home!
• Although the counter was made as a "created before your very eyes" display of cooking, all of the food was covered up with metal lids so you could not see the food.

The concept is that the dough is made daily and the tortilla is mashed in a large press heated to 425' so it appears handmade. There can be a bit of fun calculated for watching the press smash the ball of dough flat. Unfortunately, the 5 seconds the press is down does not seem to cook the tortilla thoroughly because it was no longer warm and crusty by the time it got to us. The take-home menu boasts "It's all about the tortilla." Obviously, to them it is all about the tortilla, but the restaurant can't even get that right. Perhaps each one of these locations is a franchise and has different styles, but I'm not taking a chance in the future. I'd vote Qudoba, Moe's and even Taco Bell far above this any day.