Treat Dads And Grads To The Whole Enchilada!

By Claire Lewis

Diamond Bar – Come celebrate the Dads and Grads in your life at local favorite, The Whole Enchilada!  Whether you are looking to dine in, or have your celebration catered, The Whole Enchilada wants to become your favorite restaurant, too.

From delicious platters and entrée meals to taco bars, The Whole Enchilada offers fresh, authentic Mexican recipes their resident chef brought from their homeland. They guarantee you will enjoy your dining experience.

“All our food is made fresh daily,” says Lil Palmer of The Whole Enchilada.

The restaurant has been in business for over 30 years, offering a variety of Mexican dishes ranging from enchiladas and burritos to carne asada and fajitas – and don’t forget their delicious Mexican Kaluha Flan or Rio Grande Mud Pie after your meal!

The Whole Enchilada can help cater any event you have planned featuring their delicious handmade tamales, which are available year round. This traditional holiday dish is sold by the dozen and is available in pork, beef, chicken, green chili and cheese.  Other menu items, such as the taquito or street taco platters, are available for catering as well.

Whether it’s a Graduation or Father’s Day fiesta, business meeting, catered Grand Opening, fundraiser or birthday party – or even just a wonderful excuse not to cook – The Whole Enchilada will dazzle you with their excellent customer service and delicious food.  They look forward to helping you celebrate the special moments in your life.

The celebration doesn’t stop with just one visit.  The Whole Enchilada has gift cards available for purchase in person or online.  It’s the perfect gift for Dads and Grads!  And be sure to ask about the Combo Punch Card, Enchilada Bucks, and Kids Club.

Don’t deny your taste buds this Memorial Day, visit the Whole Enchilada soon!

The Whole Enchilada is located at 1114 S. Diamond Bar Blvd., (at Grand Avenue, in Diamond Bar). You can reach them at (909) 861-5340, and visit their website at their ad on the back page of this publication.