Wes – October 22, 2014:
Pretty good for gluten-free pasta. Unlike most GF pasta that I’ve tried before, it doesn’t fall apart into mush and make the water it’s boiled in sticky. I had it with marinara sauce and a bit of pepper, and I would eat it again.
Not that bad
Corn masa crust with grilled chicken breast, refried beans, jack cheese, and tomatillo salsa.