Best cheeseburger in town

A previous poster had raved about Sugar Daddys BBQ so we decided to try it for lunch. I can only say the burger was wonderful and far and away better than any other burger I have had in town and I have tried most all. The meat is fresh and grilled with fresh tomato, lettuce, onion, pickle and chedder cheese melted on the meat. It was cooked perfectly and very juicy.

The combo for 75 pesos includes any burger, one side ( fries, potato salad, cole slaw. etc.) and a beverage and it is a meal ! The woman sitting next to us was having the ribs and she declared them to be " wonderful" as well.

The place has six or seven outside tables and is dog friendly.

Great news!

Ha, never have I actually right out said "What?" when reading a review. My burger guy wouldn't eat another of their burgers if it was free and I hadn't fed him for days. He hated it. Mushy, more veggies than meat and cheap bun.

Oops! They come and go. For my money I'll take the burgers at El Sarape and the Score. No experiments for me. I know that Rick at The Early Bird makes a great burger but the other two are much closer to me.

Cheeseburger was OK. The ribs were awful.

I'm here ta tell ya... The Best Burger around is a " Connieburger "
and whilst Connie is flipp'n the Burgers.... Hoxx worx the Beverages and provides The Levity

All other Burgers and Burger Joints... Merely Amateurs

Best burgers in town are at our place. Arrachera burgers on sesame seed buns with california cheese slices on the barbeque.

Thank you to my friend Helper dude, who made all this possible.

Cheers,
Raq and the pool guy.

Those arrachera burgers have been a big hit at our house too.
Thanks Helper Guy.

Dawg is about to leave for Chiapas so no more trips to Sugardaddy's for me for a few months but, yesterday I decided to treat us and our French family guest from La Rochelle to ribs at Mia´s´place although I had to try that cheeseburger again but stole a couple of their ribs just for the sake of scientific inquiry. The ribs were tender and came with a rather sweet sauce which is tasty. I must admit that I usually take ribs home so I can slather on Tabasco Sauce because I like the way Tabasco Sauce accompanies barbequed pork. Very tasty. They have hot sauces at Sugardaddy´s but not Tabasco. The charbroiled cheeseburger was delightful and I reiterate my earlier review designating this the best cheeseburger I´ve had at Lakeside although I must admit that we rarely eat out so my experience is limited. My French wife who lived in Alabama, the BBQ capital of the U.S., with me for a couple years in the 70s (before I tricked her into moving to San Francisco) and her French cousin were pleased with the ribs.

I once again recommend Sugardaddy´s for good BBQ and a very good charbroiled cheeseburger.

You can´t get South Carolina style BBQ in Chiapas and Tabasco Sauce is hard to find so I get mine at Chedraui in San Cristóbal. However, Chiapas BBQs are very different from South Carolina and Alabama BBQs but absolutely deliciious if you know and get in the good graces of the right Coletos.

Guys/Gals you can make the best hamburger/cheeseburger at home. If you like
a softbun try the bimbo sesame buns. They come in three sizes. Toast the inside
of the bun in your grill or frying pan. Put a tiny bit of mayo or any fat on inside of
toasted bun this stops soggy bun. Want a chewier bun try a chewier bread. I
know folks will hate me for saying so but Walmart has the best hamburger for A
hamburger in my opinion. Tried all the fancy stuff at the farmers market and frankly
the Walmart hamburger is best for me. Cheese Tillamook or Vermont cheddar.
The Cheap Gallo is OK if you need to save money. If you really want a
piece of cheedar try the black Tillamook (from Oregon, superlake, or El Toritoes
or the bakery next to Bancomer in Ajijic plaza). Make the burger as thick as you
like and cook using your favorite method. Add cooked red onion and kosher pickles
and I am happy. Don't be frustrated make your own.

Z

Agree up to a point, Zed. Those Bimbo buns are okay in a pinch, but they're too sweet. A fresh bolillo is better, IMO. You can get some good ones when you get the meat at Wallyworld. Melt butter and cook the soft side on comal or pan. Manchego cheese works well, too.

I also agree that the best burger is the one you make yourself. You get to have it YOUR way.

Them Bimbo buns just fall apart. Useless.

I'm still holding out for the arrachera burgers with California cheese slices. Once you go arrachera, you never go back!!! We won't.

Me, deux. In fact, the craving came upon me and I picked up a 4-pack at Wally's today. That's one item they always seem to have. I use the Wonder SuperBolios for the buns.

Thanks for reminding me... I'm now munching on California cheese slices...

HelperGuy wrote:Me, deux. In fact, the craving came upon me and I picked up a 4-pack at Wally's today. That's one item they always seem to have. I use the Wonder SuperBolios for the buns.

Thanks for reminding me... I'm now munching on California cheese slices...

Had a California on bimbo white grilled for lunch. Doesn't get any better than that.

When I was a kid, we made spitballs out of Wonder bread. A whole slice could be reduced to a marble if you got rid of the edges.
CA on white grilled (with butter) is a trip down memory lane in itself!

gringal wrote:When I was a kid, we made spitballs out of Wonder bread. A whole slice could be reduced to a marble if you got rid of the edges.
CA on white grilled (with butter) is a trip down memory lane in itself!

Ah yes, but do you know the wondrous art of turning marshmallows into creamy gooey goodness? Possibly a skill only known to Canucks due to their many trips in the wilderness spent round campfires.

It does cement your relationship with the grandkids, and is even popular with their parents because the kids are quiet for a very long time.

Starting a new thread "Kid food memories"........ too good a topic.

HelperGuy wrote:Them Bimbo buns just fall apart. Useless.

Thats why you toast them and put some mayo or fat on the bottom and
it stops the bun from falling apart. Try it if you like a nice soft white bun it
really works. I prefer a nice chewy roll myself which doesn't fall apart by
nature.

Z

I'll give that a try.

[quote="Zedinmexico"]

HelperGuy wrote:Them Bimbo buns just fall apart. Useless.

Thats why you toast them and put some mayo or fat on the bottom and
it stops the bun from falling apart. Try it if you like a nice soft white bun it
really works. I prefer a nice chewy roll myself which doesn't fall apart by
nature.
Z[/quote]

What penis-driven male does not like a "nice soft white bun" with sauce and Chewy rolls, or what certain among us with exquisitely defined taste (not including Dawg of course) called called pork pie appetizers in South Alabama which have a certain allure as well as, for instance , in the case of the long-dead Johnny "The Wad" Holmes . In South Alabama the pork pies did not fall apart as much as assert themselves upon maximum ingestion but that is another story. Males have always been confused by the appurtenances between their legs and the repression grows more severe with the introduction of women granted some freedom who might find the appurtenance of value more or less at certain times but love to minimize their worth except for the purpose of procreation.

Putting mayo on the bottom is OK as long as the sammich does not overeheat and spread bacterial infections which thrive in wam, moist environments and can promote detrimental diseases.

That was actually pretty good Zed and gave me an opportunity to make a fool of myself which I like to do with regularity.