Category Archives: Uncategorized

Planes of Fame Air Museum

Courtesy: Planes of Fame Air Museum

Chino – After nearly a decade of wheeling and dealing to collect his first ten aircraft, Ed Maloney opened the Museum on January 12, 1957.

The site was a former lumber yard in Claremont, California. The sign out front read simply, “The Air Museum.” There was no need to be more specific. At the time, no other air museums existed west of the Mississippi River.

Ed continued to grow the Museum, acquiring new aircraft, aviation artifacts, and memorabilia. By 1962, the Claremont facility had run out of space. At this same time, a new idea began to take shape – why not restore some aircraft to flight? To achieve this would require an airport-based location.

In June 1963, the Air Museum relocated to Ontario Airport in Ontario, California. Occupying two hangars, the Museum now had a home large enough to display the collection and room to conduct restoration work.

A few years later, in 1970, a unique opportunity surfaced. The non-flying, static aircraft moved to Buena Park, California to become part of the “Movie World: Cars of the Stars and Planes of Fame Museum.” Housed in two large buildings on Orangethorpe Avenue, the Southern California attraction remained open until 1973.

With the closure of Movie World, the next chapter in the Museum’s history saw yet another relocation. The Chino Airport, located on the border of the cities of Chino and Ontario, California, was an ideal location for the display of the ever-expanding collection, provided room for the important restoration work, and offered plenty of airspace for flying demonstrations.

Another significant change occurred with the opening in 1974 of the Chino facility. The Museum was given a new name. Combining the current “The Air Museum” with the “Planes of Fame” moniker, the Museum hereafter would be known as the “Planes of Fame Air Museum.”

Over the next forty-plus years, the Museum would continue to flourish. New additions to the collection continued. Restoration work put several rare and unique aircraft back into the sky, including the Mitsubishi A6M5 Zero, the Boeing P-26 Peashooter, and the Northrop N9MB Flying Wing. The annual Airshow commenced, thrilling the public with the sights and sounds of bygone eras. Film and television work, and several air racing victories by staff and volunteers brought added notoriety to the Museum.

Chino remains the base of operations for the Museum. Seven hangars house the collection with several additional buildings including the Aviation Discovery Center, the Research Library, the Model Room, and a small theater. Altogether, including structures and outside tarmac displays, the Chino location comprises a 14-acre campus. The collection now numbers close to 160 aircraft, and nearly a quarter of these fly regularly.

With our mission to guide us, and Ed’s vision to lead the way, the Museum flies on into a very bright future.

Planes of Fame Air Museum is located at 14998 Cal Aero Dr, Chino, CA  91710-9056 and can be reached at (909) 597-3722. They are open Wednesday through Sunday from 10 a.m. to 4 p.m. Visit planesoffame.org for more information and history.

TheCityofDiamondBarNews.com July 2020 theCityofWalnutNews.com is available online!

The City of Eastvale News covers local news for Eastvale, Norco, Corona, Jurupa Valley, Mira Loma, Chino, Chino Hills and more. Click the following link to access the complete issue in pdf format:

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Eastvale News Complete Print Edition – July 2020

The City of Eastvale News covers local news for Eastvale, Norco, Corona, Jurupa Valley, Mira Loma, Chino, Chino Hills and more. Click the following link to access the complete issue in pdf format:

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Father’s Day Essay Contest Winners!

Addison (8) and Kaitlyn (6)

Our dad is the coolest because he is the best snowboarder we have ever seen. He is always so determined, and he fought for his life. He had a brain bleed in 2019 and fought so hard to stay alive. He is also a great fireman. He has saved many lives.
Our dad is hilarious and he always plays pranks on us. He always plays with us. My dad is always there for us when we really need him. He cuddles with us, laughs with us, and always loves us.
My dad once in a while he gives us wheel barrow rides. We have so much fun! Also he loves gardening. Every spring we plant a big garden. On special occasions my dad makes chicken piccata. It is our favorite food.
Another thing that makes our dad cool is because he loves to surf. My dad is a great surfer. Something that makes my dad special is he loves to go on bike rides. When my dad is home we always go on bike rides. My dad loves going to the beach. In the summertime we always go. When my dad was 14 years old he started playing water polo.
These are the reasons why our dad is the coolest.

Maya (17)

Dad, you are very special
You mean so much to me
There aren’t many Dad’s like you
Who give so selflessly and teach resilience

When life has turned my world completely inside out
You are always there to lean on

This world has many heroes,
You’d know most by name,
It’s apparent they gave their personal best,
And they deserve the fame

But, among all of the heroes this world has ever had,
There is not one that I admire more than my precious, Dad
He’s more than just a hero, he never looks for praise,
He’s heroic in his in his quiet strength and in his various caring ways
He may not be famous as those you hear about or see,
But he’s so much more than a hero ought to be

Whenever things go wrong
And I don’t understand
I know that you will be there to lend a helping hand

The years have brought so many memories and adventures
For those have helped me grow
You’re guidance and empathy is what made me who I am
There’s not another dad who can ever take your place

He keeps his word, its good as gold, on this you can depend
He’s honest and loyal just to name a few,
Compassionate, Kind, Supportive, and Adventurous
I’m proud to call him my father

When I hear about a hero and the special things they have done,
It reminds me of my Dad for he is the COOLEST one out there!

Alice (37)

I truly appreciate that my dad always emphasized how he values me more than things. When I lost his favorite camera, after promising to take good care of it, and was sobbing as a high school freshman into the phone… I remember my dad asking if I can see my hands, then he asked me to focus on my pinkie. He told me my little pinkie finger was more valuable to him than that camera. He told me that items can be bought, but my well-being can not and that THAT was more important. Even years later, when I was in college, and crashed his car, I still remember my dad touching my pinkie and telling me that he was just happy that I was alive and unharmed.

I really appreciate how my dad loves me unconditionally. Even when I ran away from home and disobeyed all his house rules. He wanted to toss me out of the house in my rebellious years, but he never did. He tried hard to understand the filter of life that I was experiencing and compromised with me where he could. Even when I rejected his love back then, called him “uncool” and even yelled that I hated him (to his face), he didn’t cease to stop loving me.

I don’t think I truly realized all he did for me until I had my own child. Parenting isn’t easy and it was then that I began to realize how much my dad did for me. He worked hard to provide for me. Loved me even in my worst moments. Now that I’m a parent myself, I understand now how his worry and love for me had resulted in how he reacted to my early years. I realized how lacking my parenting skills are in comparison to my dad’s awesomeness. It was then I realized how cool he truly was… My dad is a cool dad indeed.

TheCityofDiamondBarNews.com June 2020 theCityofWalnutNews.com is available online!

The City of Eastvale News covers local news for Eastvale, Norco, Corona, Jurupa Valley, Mira Loma, Chino, Chino Hills and more. Click the following link to access the complete issue in pdf format:

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Singing DBHS Counselor Sends Message of Hope in Weekly Videos

Kelli Gile

Diamond Bar High GLC Dave Desmond delivers weekly virtual sessions and music during COVID-19 quarantine.

Diamond Bar – Unprecedented times are challenging educators to go to great lengths for their students amid the global health crisis.

Take Diamond Bar High School grade level coordinator (GLC) Dave Desmond, for example.

For the past eight weeks, he has been sending video messages to homebound students using social media.

From his living room, Desmond presents counseling strategies in easily digestible bites, capped off by performing a song on his acoustic guitar.

“We’re still in coronavirus time and unfortunately it looks like we will be here a longer,” he said on April 9.

The 27-year veteran educator has literally opened up his home for the virtual sessions directed to his sophomore class and he doesn’t seem to mind.

“This isn’t something I would have done in the past,” he shared.

“I normally keep my private life to myself, but these are strange times.”

His only fear was playing and singing in front of the world.

“I thought, man, if there’s some way that me providing a little entertainment for my students will distract them from the general sadness of this time for a bit, well, that would be cool,” he said.

“And hopefully they’re listening to the counseling as well!”

His colleagues are also reaching out with regular communications via videos, newsletters, and emails.

“The other GLCs and I really miss seeing the kids and having that daily connection with our students,” he added.

Desmond said the team relies on seeing kids face-to-face and “counseling via the phone, email, or zoom is kind of tough.”

“This is just another way to let them know we care about them and are thinking about them.”

Each week, Desmond clicks through a PowerPoint presentation featuring topics normally discussed during the school year.

Themes have ranged from goal setting and college applications to financial aid and preparing for SATs.

Knowing that students are facing increased anxiety due to COVID-19, Desmond admitted that he’s also struggling while living in quarantine on the May 10 broadcast.

“Just like you, I’ve been having a tough time and I think it’s good for all of us to find ways to relieve that stress.”

With that, he began demonstrating how he’s been keeping busy around the house, beginning in the kitchen with a pink frosted cake he baked for Mother’s Day.

Next, he dashed to the dining room for a hand of gin rummy, a game he’s currently playing with his daughter.

“Break up the day by playing a game with your family,” he offered the teens.

“Hey, I just won – that was fun!”

He suggested using DBHS online mindfulness resources including meditation, listening to waterfalls, drawing, music, and even a koala cam.

“Doesn’t he look relaxed? Aren’t you more relaxed just watching this guy?”

Then Desmond pivoted to a doorway to demonstrate a few pull-ups, sprinted to the backyard to hit golf balls, and pull a few weeds.

“Maybe you can help your parents clean up the house a bit,” he suggested to the high schoolers.

Desmond even shared a weekend project he’s been working on.

“See this patch of dirt – it will soon be transformed into a putting green!”

Being sheltered-in-place is the time to set small goals each day including academic, physical and social activities, and finding a way to help the family, Desmond suggested.

“Make dinner or write a letter to grandma and grandpa.”

“But, one of my favorite things to do to manage stress is playing a tune,” he said wrapping up the segment.

And with that, he picked up his guitar and belted out “Everybody Hurts” by R.E.M.

Desmond coordinates his tunes with each video theme from a memorized playlist of about 50 songs, including “Where is My Mind” by the Pixies, “Midnight Special” by Credence Clearwater Revival, and “Help Me, Stranger” by Jack White of the Raconteurs.

“Hold on, Brahmas, we’re going to get through this!” he exclaimed with a fist pump to the camera.

His message during May’s Mental Health Awareness Month is for students to keep doing their best.

“Do your best to live your life with some sense of normality while staying safe, do your best to help your family and friends get through this odd, difficult time, and do your best to take care of yourself. There’s so much about this situation that is beyond our control, so focus on what you can control and be good to yourself and to everyone around you.”

Does Eastvale Need Its Own School District?

Jennifer Madrigal

Eastvale – When the area of “Eastvale” first wanted to gain local control and map out what their destiny was, they began the “incorporation process.” Now with the many changes and growth in our area with over 60,000 residents, should the City of Eastvale consider developing their own school district as 15,000 of these residents are currently students? The idea of Eastvale becoming its own school district is one worthy of further investigation on the ramifications and the actual process.

So let’s examine the facts: The Corona-Norco School District (CNUSD) currently consists of thirty-one elementary schools, eight intermediate/middle schools, five comprehensive high schools, a middle college high school and three alternative schools. With the district serving over 53,000 students in the communities of Corona, Norco and Eastvale, CNUSD is the largest school district in Riverside County. Of the over 53,000 students in the district, 15,000 of them are Eastvale students.

Eastvale residents already pay a large amount of property taxes, special assessment taxes, a bond tax (Measure U), and also are asked to pay an additional $299m bond, on top of the $250 million general obligation Measure U Bond passed by voters in 2006.

“It was a huge process (to incorporate the city), but I believe it was worth the hundreds of hours of work,” said former Councilman Jeff DeGrandpre, who helped spearhead the process of the team who brought the decision to a vote. “It was tons of work, but now we have local control. We are right where we wanted to be as a community.”

Many smaller school districts have broken away from larger school districts for reasons from lack of accountability to simply a desire to run their own system. Walnut Valley Unified School District has a student population of 15,500 and became their own school district in the 1970’s when the area was in its infancy. Duarte Unified School District is a small district that serves about 4,700 students from the areas of Duarte, Bradbury, and the Maxwell Park area. Baldwin Park Unified has over 15,000 students and broke away from Covina Unified before the 1950’s. All of these school districts were part of larger areas that became smaller school districts and grew.

“We would support such a move if it benefitted our community,” said a group of parents at Clara Barton Elementary. “Especially if we have to pay for another bond. Our last bond, Measure U, we pay taxes on but only received 17% of that money.” Another parent felt they didn’t have enough control of the district and felt it’s because it’s too large. They all requested to remain anonymous because they’ve never researched the idea. “I never realized it was possible,” she said.

If Eastvale were to explore the possibility of separating from CNUSD and becoming its own individual school district, the California Department of Education requires a certain process to be followed. According to the California Department of Education District Organization Handbook- July 2010, this type of reorganization would seek to form one new school district of the same kind from parts of one existing school district of that same kind.

This type of reorganization is more commonly referred to as Unification. Although the exact method of Unification is based on a variety of factors, the first step in this process is a petition. This petition would then be presented to the County Superintendent of Schools and he/she would have 30 days to determine the legal sufficiency of the petition. If the petition is found to be legally sufficient, it is then sent to the County Committee on School District Organization and the State Board. A public hearing would then need to be held within 60 days to advise the public of the petition. After the hearing is held and within 120 days, the petition would need to be reviewed to see if it meets Section 35753 of the Educational Code.

These conditions are as follows: (a) The reorganized districts will be adequate in terms of number of pupils enrolled. (b) The districts are each organized on the basis of a substantial community identity. (c) The proposal will result in an equitable division of property and facilities of the original district or districts. (d) The reorganization of the districts will preserve each affected district’s ability to educate students in an integrated environment and will not promote racial or ethnic discrimination or segregation. (e) Any increase in costs to the state as a result of the proposed reorganization will be insignificant and otherwise incidental to the reorganization. (f) The proposed reorganization will continue to promote sound education performance and will not significantly disrupt the educational programs in the districts affected by the proposed reorganization. (g) Any increase in school facilities costs as a result of the proposed reorganization will be insignificant and otherwise incidental to the reorganization. (h) The proposed reorganization is primarily designed for purposes other than to significantly increase property values. (i) The proposed reorganization will continue to promote sound fiscal management and not cause a substantial negative effect on the fiscal status of the proposed district or any existing district affected by the proposed reorganization. (j) Any other criteria as the board may, by regulation, prescribe.

To maintain neutrality, the County Office of Education would most likely hire an independent consultant trained in evaluating this type of criteria. If the independent consultant does find the petition to be in compliance with EC35753, it is then passed on to the State Board of Education and they will determine if it is approved or sent to an election within the area affected. In most cases, this becomes a major obstacle, as a California Environmental Quality Act (CEQA) would need to be done, which can be expensive.

According to a source from the Department of Education, this is where most of these petitions “die”, mainly due to the large expense of the CEQA. This step often takes a few years due to the state pipeline and the Environmental Impact Study. If the petition makes it through all of these steps and wins in an election of the area affected by the Unification, then a new school district would be formed.

While there are many pros and cons to becoming our own school district, any action to do so would most likely come at a large expense, be extremely controversial as well as political, and would need to be thoroughly researched to truly understand the greater impact on the students and the communities involved.

“It took us 3.5 years to get the city incorporation to the ballot,” the former councilman said. “It’s definitely worth looking into, but a tough road because CNUSD is highly regarded within the state.”

(Michael Armijo contributed to this story.)

Centro Basco: French Cuisine In Chino

Michael Armijo

Chino – If you’re tired of the traditional restaurants in your area you have to try a classy and delicious place locally here in Chino since 1940.


Centro Basco French Restaurant, located at 13432 S. Central Avenue, just south of Chino Avenue, has been the best kept secret and the oldest Basque restaurant in the Valley. Featuring delicious and tasty menu items brought here for the Basque lands stretch along the Pyrennes Mountains in the southern region of France and north region of Spain. The hometown of the owner Monique Berterretche can be found just outside of St. Jean Pied Port, France.

Featuring lunch menu items, served from 11 am to 2:30 pm, such as breaded shrimp, fettuccine Alfred, calamari state, rib eye and flat iron steak, lamb chops and their infamous meatloaf meals, among many other menu items.
Centro Basco also serves burgers and sandwiches: Angus beef, steak, French dip, tuna salad, tuna melt, Lukinka sausage and their infamous meatloaf on sandwich bread, among other items.


For dinner, a four course meal will be impressive among you spouse or your clients. Serving French onion soup, salad, and bread, entrees include Roasted chicken, chicken cordon blue, breast of chicken parmesan, fettuccini alfredo, Lukinka sausage and noodles, fresh baked salmon, trout, breaded shrimp, rack of lamb, angus prime rib (14 oz), rib eye and flat iron steak, veal cutlet or pork loin chops just to name a few!
During lunch and before dinner you can always relax in their full service bar, open to those who want to have a relaxing drink prior to eating. Always greeted with a smile and a handshake, always feel free to enjoy the Basque family atmosphere.


Their freshly made entrees for lunch or dinner are always made from scratch and always available the four course meal option, with soup of the day, salad, sourdough break, and main course. The freshness of the food is always obvious along with the feeling of the Basque Country: friendliness and sense of family that is experienced amongst the Basque people. An atmosphere that makes coming to Centro Basco in Chino a unique, memorable and cherished experience.

Centro Basco Restaurant is open Wednesday through Sunday and can be reached at 909.628.9014, www.centrobasco.net, or just stop by at 13432 S. Central Avenue, just a block south of Chino avenue in Chino.

Eastvale News Complete Print Edition – June 2020

The City of Eastvale News covers local news for Eastvale, Norco, Corona, Jurupa Valley, Mira Loma, Chino, Chino Hills and more. Click the following link to access the complete issue in pdf format:

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“Faith is Stronger”

Pastor Dennis Morales

“…Be strong and of good courage; do not be afraid, nor be dismayed, for the LORD your God is with you wherever you go.”
Joshua 1:9

As Joshua took the baton from Moses, his first task as new leader was to take the million plus people across the Jordan and into the Promised Land. It appeared to be a daunting task, because it was harvest time and the Jordan was swollen beyond its banks. Nevertheless, God gave the instructions to cross. The priests would go first. God said the moment they touch the Jordan river water with their feet, the flowing water would part, and all the people could cross. Three days the people waited as they watched the torrent of water. Three days for the enemy to try to plant seeds of doubt and fear in everyone’s hearts. It would take great faith to cross the Jordan. Joshua encouraged the people as he was encouraged by God to have faith. The day came for the people to cross, and they did as God had commanded them. We know from the story why God wanted the priests to go first. It’s because they carried the Ark of the covenant. The Ark represented God’s presence to His people. It was always at the center of the camp and was to be at the center of God’s people. When the priests went into the Jordan, they were told to stand in the center of the riverbed until everyone crossed. The Ark stood with them in the middle of the riverbed until all the people crossed. They experienced God presence with them as they crossed to dispel any doubt or fear. It took faith as they waited and as they crossed, but God brought them through. The same is true today. God standing with you. Faith is the opposite of fear. Trust the Lord to bring you through this difficult time. Trust what God sees. You may not see Him, but He sees your situation. Faith is stronger than Fear. Isaiah 41:10, Isaiah 26:3 and Philippians chapter 4. I encourage you to commit your faith in the Lord and experience His peace today. He will bring us through.

Calvary Chapel Eastvale meets Sundays 8:30 and 10:30am/Wednesdays 7pm @ Clara Barton Elementary (currently suspended due to the COVID19). ALL SERVICES ARE CURRENTLY ONLINE: calvaryeastvale.org, YouTube, Vimeo, , church bulletin app, Facebook, Instagram, Twitter.

TheCityofDiamondBarNews.com May 2020 theCityofWalnutNews.com is available online!

The City of Eastvale News covers local news for Eastvale, Norco, Corona, Jurupa Valley, Mira Loma, Chino, Chino Hills and more. Click the following link to access the complete issue in pdf format:

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Eastvale News Complete Print Edition – May 2020

The City of Eastvale News covers local news for Eastvale, Norco, Corona, Jurupa Valley, Mira Loma, Chino, Chino Hills and more. Click the following link to access the complete issue in pdf format:


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TheCityofDiamondBarNews.com April 2020 theCityofWalnutNews.com is available online!

The SGV-IE News covers local news for Walnut, Diamond Bar, Chino, Chino Hills and the surrounding areas. Click the following link to access the complete issue in pdf format:

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Eastvale News Complete Print Edition- April 2020

The City of Eastvale News covers local news for Eastvale, Norco, Corona, Jurupa Valley, Mira Loma, Chino, Chino Hills and more. Click the following link to access the complete issue in pdf format:

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Pastor’s Corner: 10 Confessions of a Christian- Confession #1: I’m a Liar

By Chris Kirish

I confess… I’m a liar.

Perhaps you can relate? Someone approaches and asks me how I’m doing.

Conjuring every ounce of strength I have left I force a smile.

“I’m good! How are you?”

Why did I just lie? Is it because I think it’s what they want to hear? Is it because it’s what American culture has trained me to do? Is it because I don’t really want to think about it? Is it because I don’t even know? Is it because I don’t know them? Is it because I don’t want to go that deep right now? Or is it because hidden somewhere deep down inside of me I’m afraid they won’t care if I told them the truth, and that would be worse than if they never asked me in the first place.

Whatever reason we have let’s be honest – we all lie. We lie about how we’re doing. We lie about who we are. We put on a face. We play the part. We act it out. We behave the way we think people want us to behave. We bury the feelings.

Now we have a million reasons why  we do this. It could be our up bringing, our lack of trust, or it could simply be because John Wayne said it’s “What a man’s got to do.”

Why is John Wayne so awesome?

But whatever the case is, we continue to suppress what we’re going through and we hide our struggles and sins from others. But, that does not erase the ever nagging question in the back of our minds… is this is the way it was supposed to be? Is this how life is supposed to be? Am I hardwired in my DNA to deal with everything on my own? Is this the way God wanted it to be? Does God want me to carry this weight alone?

I mean sure, not everyone needs to know your deepest darkest secrets and not everyone needs to know you’re not having a good day. But maybe someone should know. Maybe suppressing the pain, hiding our struggles, and lying is not what God wanted for us.

I find it to be fascinating that Jesus had a tremendous amount of compassion and grace for every sinner He came into contact with and yet He was extremely hard on the people who acted like they had it all together. We don’t have to guess as to why He felt this way – Jesus made it clear for us:

Matthew 25:27 “Woe to you, teachers of the law and Pharisees, you hypocrites! You are like whitewashed tombs, which look beautiful on the outside but on the inside are full of the bones of the dead and everything unclean. 28 In the same way, on the outside you appearto people as righteous but on the inside you are full of hypocrisy and wickedness.”

I’m no theologian but it seems to me that Jesus really didn’t like it when people faked it. And although we like to picture Jesus as a blond haired hippy surfer, carrying a lamb on his shoulders, smiling all the time, and saying “God bless you” – it may not be too far of a stretch to say Jesus was pretty angry at these religious leaders and He may not have been smiling or carrying a lamb at this moment.

And if you think about it God has never liked it when we hide. In fact, this problem of hiding goes all the way back to the Garden of Eden. Genesis 3 tells us that when God came walking in the Garden after Adam and Eve sinned and ate from the tree God commanded them not to eat – they hid from God. This made God angry. And they weren’t the only ones. Jonah once tried hiding from God too. He got on a boat that was headed in the opposite direction from where God was calling him. Jonah though he could run and hide from God. I remember that not going very well for him.

Something about a big fish?

In the same way, many of us are still trying to hide from God today. We hide behind a smile. Behind a title. Behind a façade. A part we play for the people we think will judge us if they really knew us. Can I encourage you today? Drop the mask. You may be fooling people but you’ll never fool God. And God doesn’t want you to be perfect but he does demand that you’re honest. God can help a sinner but He can’t help someone who pretends like they’re not a sinner. God can do anything and He can save anyone but one thing God won’t do – He won’t save someone who won’t admit they need a Savior. Drop the mask. Tell God the truth and then go tell someone else the truth.

Pastor Chris Kirish is the Pastor of Ministries at VantagePoint Church. Contact at http://www.vantagepointchurch.org o: 909-465-9700 ex.711.

Instrumental Music Building Construction Begins at Diamond Bar High

Superintendent Dr. Robert Taylor, Principal Dr. Reuben Jones, Board Members Helen Hall, Cindy Ruiz, Larry Redinger, Dr. Tony Torng, Layla Abou-Taleb, DBHS alumni Janeen Yamak, Katie Samrick, Teachers Marie Sato and Steve Acciani.

By Kelli Gile

DIAMOND BAR, CA—Walnut Valley USD marked the groundbreaking of a three-story Instrumental Music Building at Diamond Bar High School on February 19.

Over 150 residents, parents, students, staff, and community leaders attended the celebration for the state-of-the-art addition to the premier music program.

“It’s truly going to be amazing!” exclaimed Principal Dr. Reuben Jones at the site of the building located on the northwest end of the campus at Brea Canyon Road.

“I am so excited to say that we’re going to have the best instrumental music building in the country!”

The nearly $9.8 million project was made possible by voter approval of Bond Measure WV passed in November 2016.

Superintendent Dr. Robert Taylor celebrates groundbreaking of new instrumental music building at Diamond Bar High School on Feb. 19.

“We are tremendously grateful for the support of our community,” said Superintendent Dr. Robert Taylor.

The new 15,700 square-foot “Music Box” will feature three strategically designed levels with a 4,320 square-foot band room at the ground level, mid-level floor ensemble rooms, recording studio, library, and office space, and upper level 3,631 square-foot orchestra classroom with adjacent rehearsal spaces for piano, harp, percussion, and individual practice.

The 465-day construction project is slated for completion in Summer 2021.

“I am truly moved to think about how many thousands of students will pass through this building in the next 10 or 25 or 50 years and the impact it will have on the lives of so many young musicians,” Taylor commented.

DBHS Principal Dr. Reuben Jones, Alumni Janeen Yamak, Katie Samrick, Teachers Marie Sato, Steve Acciani, and Superintendent Dr. Robert Taylor.

The District chief also praised music teachers Steve Acciani and Marie Sato for their “relentless commitment and dedication to the program” and for engraining a love and appreciation of the arts into the school community.


“It is truly a part of the culture here and we’re thankful for that,” he said.

“I’d to thank our spectacular Diamond Bar High students and staff who gave up their time to help the Measure WV campaign and our amazing community for responding to their efforts,” said Board President Larry Redinger.

Diamond Bar High’s comprehensive, 700-student, instrumental music program comprises nearly one-third of the school’s population.

The program has earned the prestigious Grammy Signature Award as the top school in the nation.

For the past nine years, Diamond Bar High has broken records with the number of high school students selected for the SoCal and All-State Bands and Orchestras.

“The best thing about the new building is that it is designed around the specific needs of the uniqueness of our program at Diamond Bar High,” Acciani explained.

“Even though we have tremendously successful large groups, the program is structured around the maximizing potential of individuals.”

Two teen leaders spoke of their passion that generated impressive student involvement during the campaign.

“Measure WV gave us the opportunity to give back to our school and leave a legacy behind,” said 2017 graduate Janine Yamak.

“I remember spending every weekend knocking on people’s doors and calling people,” Yamak said.


“We did it for a purpose because we knew that all our hard work would pay off with a new three-story band building. I’m very excited to see the end result!”

Diamond Bar High alumni Katie Samrick, Janeen Yamak take stage during groundbreaking ceremony.

Katie Samrick, a 2019 graduate, hoped the efforts of fellow band members would make an impact on future generations who spent weekends walking precincts in the “blazing sun to inform homeowners of the benefits.”

And it did.

“The morning after the election day, November 7, 2016, Mr. A. (Acciani) informed us that Measure WV had passed!” We couldn’t be happier!”

Attendees were able to take a tour of the plans using 3D virtual reality goggles and view architectural renderings on display.

“Music is such a powerful thing,” said Principal Jones. “It will be truly wonderful to have it coming from this new building.”

To view a virtual walkthrough video, please visit: http://bit.ly/2w16AzY.

On the Border To-Go Menu

STARTERS

BORDER SAMPLER [2000 CAL]

$17.49  – 

When you can’t pick just one! Chicken quesadillas, fajita steak nachos and mini chicken chimis.

STACKED NACHOS [2030 CAL]

$13.49  – 

Chips piled high with seasoned ground beef, refried beans and queso. Topped with lime crema, pico de gallo, pickled jalapeños and guacamole.

EMPANADAS [1110/1170 CAL]

$10.99  – 

Handmade pastries filled with mixed cheese & chicken tinga or seasoned ground beef. Served with our signature queso.

FIRECRACKER STUFFED JALAPEÑOS [920 CAL]

$10.99  – 

Six handmade, tempura-fried jalapeños filled with mixed cheese and chicken. Served with our signature queso.

GRANDE FAJITA NACHOS

Tostada chips topped with refried beans, fajita chicken or steak and melted mixed cheese. Guacamole, sour cream, pico de gallo and pickled jalapeños served on the side.

$13.99  –  Chicken [1280 CAL]

$14.99  –  Steak [1410 CAL]

GUACAMOLE [240 CAL]

$9.99  – 

Made in small batches throughout the day.

GUACAMOLE LIVE!® [750 CAL]

$11.99  – 

Made fresh at your table with whole avocados, tomato, jalapeño, cilantro, red onion, lime and a pinch of salt.

GUAC/QUESO DUO [530 CAL]

$11.99  – 

The best of both worlds. Guacamole and a cup of queso.

SIGNATURE QUESO

Prepared in-house with tomatoes, green chiles, onions, cilantro, poblano & jalapeño peppers.

Make it Primo Style [add 50/100 cal]

Seasoned ground beef, guacamole and sour cream (add 2.00)

$6.99  –  Cup [300 cal]

$7.99  –  Bowl [480 cal]

BORDER QUESO

Our signature queso mixed with green chile sauce for an extra kick.

$7.99  –  Cup [170 CAL]

$8.99  –  Bowl [280 CAL]

BRISKET QUESADILLAS [1300 CAL]

$12.99  – 

Brisket with sautéed onions & pickled jalapeños. Served with jalapeño-BBQ sauce, fresh guacamole, sour cream and pico de gallo.

FAJITA QUESADILLAS

Fajita chicken or steak with poblano & onion. Served with fresh guacamole, sour cream and pico de gallo.

$13.49  –  Chicken [1190 CAL]

$14.49  –  Steak [1280 CAL]

TEXAS WINGS [880/810 CAL]

$13.99  – 

Breaded, crispy-fried wings tossed with jalapeño-BBQ or buffalo sauce. Served with celery sticks and ranch dressing.

SALAD & SOUP

FAJITA SALAD

Served sizzling on a fajita skillet. Mesquite-grilled chicken or steak and onions, topped tableside with a crisp blend of lettuce & shredded cabbage, pico de gallo, roasted corn, fresh avocado and queso fresco.

$13.99  –  Chicken [430 CAL]

$14.99  –  Steak [500 CAL]

TOSTADA SALAD [750-840 CAL]

$13.49  – 

Shredded or ground beef, or chicken tinga over a crisp blend of romaine, iceberg & cabbage, mixed cheese, fresh guacamole, sour cream sauce, pico de gallo and pickled jalapeños. Served in a crispy tortilla shell.

MANGO CHICKEN SALAD [380 CAL]

$13.99  – 

Mesquite-grilled chicken tossed with a crisp blend of lettuce & shredded cabbage, roasted corn, black beans, mango, jícama, pico de gallo, queso fresco and lime vinaigrette.

CHICKEN TORTILLA SOUP

Homemade chicken broth loaded with chicken tinga, rice, zucchini and Jack cheese, topped with fresh avocado and tortilla strips.

$7.99  –  Bowl [540 CAL]

$5.99  –  Cup [330 CAL]

HOUSE SALAD [250 CAL]

$6.99  – 

Served with choice of dressing.

ENCHILADAS

RANCHILADAS [1060 CAL]

$18.99  – 

An 8 oz. mesquite-grilled steak topped with ranchero sauce and melted Jack cheese, plus two hand-rolled cheese & onion enchiladas smothered in red chile sauce.

BORDER QUESO BEEF ENCHILADAS [440/510 CAL]

$12.99  – 

Two savory shredded or ground beef enchiladas topped with our border queso.

TOMATILLO ENCHILADAS [420/460 CAL]

$12.99  – 

Two spinach & mushroom or chicken tinga enchiladas with tomatillo sauce and pico de gallo. Served with cilantro lime rice.

ENCHILADAS SUIZAS [800 CAL]

$14.99  – 

Three hand-rolled chicken tinga enchiladas with tomatillo cream sauce and melted Jack cheese inside and out.

TACOS

SOUTHWEST CHICKEN TACOS

Mesquite-grilled chicken, cheddar cheese, creamy red chile sauce and fried onion strings in warm, hand-pressed flour tortillas.

$13.99  –  Two Tacos [1090 CAL]

$14.99  –  Three Tacos [1510 CAL]

DOS XX® FISH TACOS

Warm, hand-pressed flour tortillas with Dos XX beer-battered fish, creamy red chile sauce, shredded cabbage & carrots, mixed cheese and pico de gallo.

$13.99  –  Two Tacos [1090 CAL]

$14.99  –  Three Tacos [1510 CAL]

BRISKET TACOS

Shredded beef brisket, Jack cheese, fried onion strings and jalapeño-BBQ sauce in warm, hand-pressed flour tortillas.

$13.99  –  Two Tacos [850 CAL]

$14.99  –  Three Tacos [1250 CAL]

STREET-STYLE MINI TACOS

Three mini white corn tortillas with chicken or steak, sautéed onion, Jack cheese, fresh avocado, pico de gallo and roasted red chile salsa.

$12.49  –  Chicken [670 CAL]

$13.49  –  Steak [720 CAL]

GRILLED FISH TACOS DEL MAR [340 CAL]

$14.99  – 

Seasoned, mesquite-grilled whitefish brushed with lime-cilantro chimichurri, lime cabbage-carrot slaw and pico de gallo in two white corn tortillas.

CABO GRILLED SHRIMP TACOS [240 CAL]

$14.99  – 

Two white corn tortillas filled with chimichurri-grilled shrimp and lime cabbage-carrot slaw, topped with fresh pico de gallo and avocado.

FAJITAS

THE ULTIMATE FAJITA® [1680 CAL]

$23.99  – 

The ultimate combo of mesquite-grilled steak, chicken and shrimp, carnitas and sautéed vegetables.

MONTEREY RANCH CHICKEN [1320 CAL]

$18.99  – 

Your favorite mesquite-grilled chicken smothered with melted Jack cheese, crumbled bacon and ranch dressing.

BORDER SMART℠ CHICKEN [650 CAL]

$16.99  – 

Mesquite-grilled chicken with sautéed onions and red & green bell peppers. Served with black beans, white corn tortillas, pico de gallo and guacamole.

CLASSIC FAJITAS

$16.99  –  Portobello & Vegetables [830 CAL]

$17.99  –  Carnitas [1350 CAL]

$17.99  –  Grilled Chicken [950 CAL]

$18.99  –  Grilled Shrimp [1110 CAL]

$19.99  –  Grilled Steak [1050 CAL]

$19.99  –  Mix Two

Choose any 2 Classic Fajita styles.

SHRIMP SKEWER [50 CAL]

$3.99  – 

Add a shrimp skewer straight from the mesquite-wood grill.

BURRITOS & CHIMIS

THE BIG BORDURRITO®

A HUGE serving of fajita chicken or steak wrapped in a seared flour tortilla with Mexican rice, mixed cheese, black beans, caramelized onion & red pepper, pico de gallo and sour cream sauce.

$16.99  –  Chicken [1570 CAL]

$18.99  –  Steak [1750 CAL]

THREE-SAUCE FAJITA BURRITO

Fajita chicken or steak, Jack cheese, pico de gallo, sautéed onion & poblano, topped with ranchero sauce, sour cream sauce and our signature queso.

$15.49  –  Chicken [920 CAL]

$16.49  –  Steak [1100 CAL]

CLASSIC BURRITO [740-1010 CAL]

$14.49  – 

Shredded or ground beef, chicken tinga or carnitas, pico de gallo and cheese rolled in a flour tortilla smothered with red chile sauce, sour cream sauce, green chile sauce, ranchero sauce or our signature queso.

GRILLED SHRIMP BURRITO [2170 CAL]

$17.49  – 

A grilled flour tortilla with seasoned shrimp, melted Jack cheese, pico de gallo, corn, black beans, fresh avocado and cilantro lime rice. Served with Mexican rice, refried beans and a side of avocado ranch.

CLASSIC CHIMICHANGA [880-1130 CAL]

$14.49  – 

Our Classic Burrito fried crispy and smothered with red chile sauce, sour cream sauce, green chile sauce, ranchero sauce or our signature queso.

FAVORITES

CHIMICHURRI CHICKEN & SHRIMP [620 CAL]

$18.99  – 

Mesquite-grilled chicken breast brushed with lime-cilantro chimichurri, topped with pico de gallo and melted Jack cheese. Plus, a skewer of grilled chimichurri shrimp. Served with cilantro lime rice and sautéed vegetables.

GRILLED QUESO CHICKEN [860 CAL]

$16.49  – 

Simple and delicious, this perfectly seasoned mesquite-grilled chicken breast is topped with our signature queso and fresh sliced avocado. Served with sautéed vegetables and cilantro lime rice.

MEXICAN GRILLED CHICKEN [670/620 CAL]

$16.49  – 

Mesquite-grilled chicken breast topped with pico de gallo and tomatillo sauce or spicy salsa fresca. Served with sautéed vegetables and cilantro lime rice.

CARIBBEAN MANGO GRILLED FISH [640 CAL]

$17.99  – 

A seasoned, mesquite-grilled whitefish fillet topped with warm pico-mango salsa. Served with sautéed vegetables and cilantro lime rice.

CARNE ASADA [980 CAL]

$18.99  – 

An 8oz. marinated and seasoned mesquite-grilled steak served on a skillet with seasoned butter, sautéed vegetables and Mexican rice.

COMBOS

SUPERIOR DINNER [1150 CAL]

$16.99  – 

One crispy seasoned ground beef taco, one chicken enchilada with sour cream sauce, one cheese & onion enchilada with red chile sauce and a mini chicken chimi. Served with a side of queso.

CHILE RELLENO COMBO [820 CAL]

$13.99  – 

One Jack cheese-stuffed poblano, hand-battered and fried golden, and a carnitas enchilada with green chile sauce.

CREATE YOUR OWN

Choose two, three or four of your Mexican favorites.

CLASSICS

• Beef empanadas [510 cal]
• Chicken empanadas [480 cal]
• Mini chicken chimi [320 cal]
• Cheese chile relleno [510 cal] (add 1.00)
• Chicken chile relleno [510 cal] (add 2.00)

ENCHILADAS

• Shredded or ground beef with red chile sauce [250/280 cal]
• Chicken tinga with green chile or sour cream sauce [210/250 cal]
• Cheese & onion with red chile sauce [340 cal]
• Spinach & mushroom with sour cream sauce [220 cal]
• Carnitas with green chile sauce [250 CAL]

TACOS

• Shredded or ground beef [210-260 cal]
• Chicken tinga [210/200 cal]
• Carnitas [230-240 cal]
• Dos XX® fish [420 cal] (add 2.00)
• Brisket [390 cal] (add 2.00)
• Southwest chicken [420 cal] (add 2.00)

$14.49  –  Any 2

$15.49  –  Any 3

$16.49  –  Any 4

SOUP or SALAD

• Chicken tortilla soup [330 cal]
• House salad [220 cal]

BORDER BOWLS

Grilled chicken, steak, shrimp or portobello brushed with lime-cilantro chimichurri. Served with cilantro lime rice, black beans, bell peppers, queso fresco, shredded lettuce, pico de gallo and sliced avocado.

$12.49  –  Grilled Chicken [670 CAL]

$12.49  –  Grilled Portobello [580 CAL]

$13.49  –  Grilled Shrimp [660 CAL]

$13.49  –  Grilled Steak [720 CAL]

LUNCH

BORDER’S BEST LUNCH FAJITAS

A lunch-size portion of mesquite-grilled steak or chicken brought sizzling to your table. Served with warm flour tortillas, pico de gallo, sour cream, cheese, guacamole, Mexican rice and refried beans.

$12.99  –  Chicken [1330 CAL]

$13.99  –  Steak [1400 CAL]

QUESADILLA COMBO [850-1070 CAL]

$11.49  – 

A lunch-size chicken, steak, brisket or spinach & mushroom quesadilla served with pico de gallo, sour cream and guacamole, plus a cup of chicken tortilla soup or house salad.

Steak Quesadilla (add .50)

CREATE YOUR OWN

Pick any two or three. Served with Mexican rice (add 220 cal) and refried beans (add 220 cal). Black beans (add 200 cal) available upon request.

CLASSICS

• Beef empanadas [510 CAL]
• Chicken empanadas [480 CAL]
• Mini chicken chimi [320 CAL]
• Cheese chile relleno [510 CAL] (add 1.00)]
• Chicken chile relleno [510 CAL] (add 2.00)

ENCHILADAS

• Shredded or ground beef with red chile sauce [250/280 CAL]
• Chicken tinga with green chile or sour cream sauce [210/250 CAL]
• Cheese & onion with red chile sauce [340 CAL]
• Spinach & mushroom with sour cream sauce [220 CAL]
• Carnitas with green chile sauce [250 CAL]

SOUP OR SALAD

• Chicken tortilla soup [330 CAL]
• House salad [240 CAL]

TACOS (SOFT/CRISPY)

• Shredded or ground beef [210-260 CAL]
• Chicken tinga [210/200 CAL]
• Carnitas [240/230 CAL]
• Dos XX ® fish [420 CAL] (add 2.00)
• Brisket [390 CAL] (add 2.00)
• Southwest Chicken [420 CAL] (add 2.00)

$11.49  –  Any two

$12.99  –  Any three

LUNCH BURRITO [850-1070 CAL]

$12.49  – 

Shredded or ground beef, chicken tinga or carnitas, pico de gallo and cheese in a flour tortilla smothered with your choice of red chile sauce, sour cream sauce, green chile sauce, ranchero sauce or our signature queso. Served with Mexican rice and choice of beans.

LUNCH CHIMICHANGA [1190-1430 CAL]

$12.49  – 

Our Lunch Burrito fried crispy. Served with Mexican rice and choice of beans.

TOSTADA SALAD [750-840 CAL]

$11.49  – 

Shredded or ground beef, or chicken tinga over a crisp blend of romaine, iceberg & cabbage, mixed cheese, fresh guacamole, sour cream sauce, pico de gallo and pickled jalapeños. Served in a crispy tortilla shell.

PARTY PLATTERS

PARTY PACK (SERVES 10-12) [14940-15060 CAL]

$89.99  – 

Includes a mini chimichanga platter, small 5-layer dip (chilled), quart of queso, quart of salsa and tortilla chips.

SUPREME PARTY PACK (SERVES 10-12) [17300-17420 CAL]

$109.99  – 

Includes a mini chimichanga platter, small 5-layer dip (chilled), Texas wings with ranch dressing, quart of queso, quart of salsa and tortilla chips.

COMBO SUPREMO (SERVES 6-8) [6440-6550 CAL]

$58.99  – 

36 pieces. Empanadas, Texas wings, chicken mini quesadillas and firecracker stuffed jalapeños. Served with queso and ranch dressing.

CREATE YOUR OWN PLATTER (SERVES 6-8) [3680-8690 CAL]

24 pieces. Pick any two, three or four: empanadas, mini chimichangas, mini quesadillas, Texas wings with ranch dressing, chicken tenders or firecracker stuffed jalapeños. Served with queso.

$48.99  –  Any 3

$49.99  –  Any 2

$49.99  –  Any 4

MEXICAN SAMPLER (SERVES 6-8) [6620-6670 CAL]

$57.99  – 

24 pieces. Empanadas, mini chimichangas and chicken mini quesadillas. Served with queso.

MINI TACO PLATTER (SERVES 6-8) [2100-2500 CAL]

$29.99  – 

18 mini crispy taco shells filled with chicken tinga or seasoned ground beef, lettuce, mixed cheese and tomato. Served with tomatillo sauce and salsa.

MINI CHIMICHANGA PLATTER (SERVES 6-8) [6100-6720 CAL]

$36.99  – 

24 seasoned ground beef, chicken tinga, black bean & corn or spinach & mushroom mini chimichangas. Served with queso.

MINI QUESADILLA PLATTER (SERVES 6-8) [7590 CAL]

$39.99  – 

24 mini chicken quesadillas. Served with sour cream, pico de gallo and guacamole.

EMPANADA PLATTER (SERVES 6-8) [5210-5530 CAL]

$39.99  – 

24 handmade pasteries filled with mixed cheese and chicken tinga or seasoned ground beef. Served with queso.

5-LAYER DIP

Served chilled with layers of refried beans, guacamole, sour cream, pico de gallo, mixed cheese and pickled jalapeños. Served with tortilla crisps.

$49.99  –  Large (Serves 15-20) [9450 CAL]

FAJITA WRAP PLATTER (SERVES 8-12) [6020 CAL]

$59.99  – 

16 six-inch fajita wraps filled with fajita chicken, mixed greens & cabbage, mixed cheese, pico de gallo and dressing. Served chilled.

MINI SOPAPILLA PLATTER [3030 CAL]

$19.99  – 

48 mini sopapillas with honey and chocolate sauce for dipping.

MINI BURRITOS BY THE DOZEN

$21.99

Black Bean & Corn [3120 CAL]

Brisket – with or without BBQ sauce [2750/2460 CAL]

Chicken Tinga [2810 CAL]

Seasoned Ground Beef [2870 CAL]

Spinach & Mushroom [2400 CAL]

EMPANADAS BY THE DOZEN [2370/2530 CAL]

$34.99  – 

Handmade pasteries filled with mixed cheese and chicken tinga or seasoned ground beef.

ENCHILADAS BY THE DOZEN [2580-4390 CAL]

$34.99  – 

Choose from seasoned ground beef, chicken tinga, cheese & onion or spinach & mushroom.

TACOS (CRISPY OR SOFT) BY THE DOZEN [2160-3100 CAL]

$34.99  – 

Choose from seasoned ground beef or chicken tinga. Served with lettuce, tomato and mixed cheese.

DESSERTS

BORDER BROWNIE SUNDAE [1340 CAL]

$7.99  – 

Rich chocolate & walnut brownie topped with vanilla ice cream and drizzled with chocolate sauce. Feeds up to four.

CARAMEL CHURROS [810 CAL]

$6.99  – 

Four traditional churros filled with warm caramel and dusted with cinnamon-sugar. Served with vanilla ice cream.

$4.99  –  Two Churros [360 CAL]

Served with vanilla ice cream.

SOPAPILLAS [1330 CAL]

$6.99  – 

Five Mexican pastries coated in cinnamon-sugar. Served with honey and chocolate sauce for dipping.

$3.99  –  Two Sopapillas [620/540 CAL]

With honey or chocolate sauce.

SEASONAL CHEESECAKE

Please ask for details.

KIDS MENU

ENCHILADA PLATE [660-830 CAL]

$5.99  – 

Pick your enchilada – beef, chicken or cheese. Served with Mexican rice and refried beans.

GRILLED CHICKEN SOFT TACO [700 CAL]

$6.99  – 

Mesquite-grilled chicken in a flour tortilla. Served with mixed cheese, lettuce, tomatoes, Mexican rice and refried beans.

BIG KID NACHOS [740 CAL]

$6.29  – 

Nachos amped up! Big nacho chips topped with refried beans, seasoned ground beef, mixed cheese and our famous queso.

$0.50  –  Sub fajita chicken [minus 30 CAL]

BUILD-YOUR-OWN MINI TACOS [810 CAL]

$6.49  – 

Calling all taco chefs! Three mini crispy taco shells, seasoned ground beef, mixed cheese, lettuce and tomatoes. Served with Mexican rice and refried beans.

CHEESE QUESADILLA [1210 CAL]

$5.29  – 

It’s like a grilled cheese, but with a tortilla cut into 4 triangles. Served with french fries.

$7.28  –  Add fajita chicken [add 80 CAL]

CORN DOG [580 CAL]

$5.49  – 

All of your hot dog goodness on a stick. Served with french fries.

BORDER CHICKEN STRIPS [820 CAL]

$6.99  – 

A fan favorite! Three all-white meat crispy chicken tenders. Served with french fries.

FAMILY MEALS

CLASSIC FAJITA FAMILY MEAL [7820-8220 CAL]

$61.99  – 

Mesquite-grilled chicken with onions & peppers, flour tortillas, pico de gallo, sour cream and cheese or guacamole.

TACO & CHEESE ENCHILADA FAMILY MEAL [5730-6160 CAL]

$35.99  – 

Five soft or crispy seasoned ground beef or chicken tinga tacos topped with lettuce, mixed cheese and tomato, and five cheese & onion enchiladas.

TACO FAMILY MEAL [4800-5620 CAL]

$35.99  – 

Ten soft or crispy seasoned ground beef or chicken tinga tacos topped with lettuce, mixed cheese and tomato.

ENCHILADA FAMILY MEAL [5150-6140 CAL]

$35.99  – 

Ten hand-rolled enchiladas. Choose from seasoned ground beef, chicken tinga, cheese & onion or spinach & mushroom.

KING RANCH ENCHILASAGNA FAMILY MEAL [5170-8270 CAL]

$35.99  – 

Layers of white corn tortillas, sour cream sauce, chicken tinga, poblano & onion, queso and melted mixed cheese. Served with a house salad and choice of dressing.

GREEN CHILE CARNITAS ENCHILASAGNA FAMILY MEAL [5810-8910 CAL]

$35.99  – 

Layers of white corn tortillas, green chile and sour cream sauce, carnitas and melted Jack cheese. Served with a house salad and choice of dressing.

VEGGIE ENCHILASAGNA FAMILY MEAL [4270-4960 CAL]

$35.99  – 

Layers of white corn tortillas, ranchero or tomatillo sauce, sauteéd vegetables, black beans, poblano & onion, queso and melted mixed cheese. Served with a house salad and choice of dressing.

ADD QUESO AND SOPAPILLAS TO ANY MEAL [3520 CAL]

$24.99  – 

Make it a 3 course meal and add a quart of queso and a mini sopapilla platter with honey and chocolate sauce.

BEVERAGES

FOR THE WHOLE FAMILIA

COCA-COLA® [180 CAL]

COFFEE [0 CAL]

DIET COKE® [0 CAL]

DR PEPPER® [140 CAL]

ICED TEA [0-110 CAL]

JUICE [30-150 CAL]

MILK [170 CAL]

MINUTE MAID® LEMONADE [150 CAL]

SPRITE® [150 CAL]

STRAWBERRY LEMONADE [210 CAL]

Centro Basco: Menu and Temporary Hours of Operation