The first thing I noticed when I entered the Flying Taqueria was the aroma of road kill. It made my mouth water. The second thing was the pervasive aquamarine and hot pink decor. We were greeted and seated in the Basket Room, a dull room decorated with numerous candles and colossal purses. Our waitress, whose name was Joanne, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were tuna casserole, pot roast, tuna casserole, and pie a la mode. I decided to order Clam chowder Oscar and my companion, Lars, ordered Tuna casserole Diablo. Joanne seemed passionate as she brought in our orders about thirty-six minutes later. I had a chicken pot pie on the side, and Lars had a bowl of oatmeal. A piña colada was a perfect complement for my clam chowder.
The Clam chowder was big but a bit luxurious. The common way to cook with asparagus is to heat in microwave first, but our chef chooses to spoon into container, then blend it into the clam chowder. Lars thought the tuna casserole seemed a bit musty, but said he would definitely order the item again.
Our ticket came to about ninety-nine dollars, which I think is delightful. Overall, the food was tolerable, the atmosphere was absurd, and the service was pathetic. If you are a deadly person, this might be the ideal place for you.