FRESNO, Calif. (KFSN) — The vibe at Tipzy’s Tacos & Beer in Fresno’s Tower District is matched by colorful creations, like the “50-50” wet burrito.<\/p>\n
“Your choice of meat, all the veggies,” says Claudia Moreno, Tipzy’s Tacos & Beer Owner. “This one’s half red, half green. All our sauces, all our enchilada sauces are homemade.”<\/p>\n
“We wanted to bring authenticity also to Tower, so that’s why the homemade tortillas,” she continued. “Homemade flour, homemade corn. Everything’s literally made to order because that’s how they do it in Mexico.”<\/p>\n
Moreno added that they make the masa fresh every day. They use a special machine that rolls them out.<\/p>\n
It takes two to make a mulita.<\/p>\n
“So the mulita is two corn tortillas,” Moreno said. “We put cheese on the inside, your choice of meat, onions, salsa, cilantro and then the caramelized cheese on the outside.”<\/p>\n
Moreno and her wife, Annie Ybarra, run the place.<\/p>\n
“She’s (Annie) the face of the front of the house,” Moreno said. “I’m the face of the back of the house.”<\/p>\n
Annie also handles bar duties.<\/p>\n
“Our top sellers are definitely micheladas,” she said. “Cocktails would be like the palomas, keeping it traditional, Mexican candies.”<\/p>\n
We got a taste of the chorizo bean dip, which was Annie’s creation.<\/p>\n
“Then we have our Tipzy nachos, so your choice of meat, all the veggies and stuff,” Moreno said. “The chips are made to order.”<\/p>\n
Tipzy, by the way, is Claudia’s DJ name.<\/p>\n
“Over all these years, all the money I made DJ-ing, I saved it up because I knew I wanted to open a business,” she said.<\/p>\n
Now she’s also in the mix when it comes to making tacos.<\/p>\n
“We have our shrimp taco — we make a special Tipzy’s sauce,” Moreno said. “Freshly grilled shrimp made to order, the red cabbage, and we make our pico in-house as well.”<\/p>\n
Traditional breakfast dishes like chilaquiles are popular at this place, which elevates the senses.<\/p>\n
“That’s why the bright colors, the murals,” Moreno said.<\/p>\n
For news updates, follow Dale Yurong on Facebook<\/a> and Twitter<\/a>.<\/p>\n