The Unusual Reason Why I Stopped Eating at Moe’s

I wouldn’t call it unusual, but my experience with Moe’s, a Mexican food chain in Pennsylvania, was quite memorable. Around six years ago, I ordered a tofu taco with queso fresco, cabbage, pickled onions, cilantro, and avocado-lime crema. My ex-husband would get a huge burrito with guacamole. To complement our meal, we would each get some cheese dip and plenty of chips. It was our weekly treat, only for the waistline to suffer, but the taste was a definite highlight. However, there was an unusual and eventually unfortunate reason that led us to stop going to Moe’s for takeout.

The Issues Began

Our first problem arose after I ordered my takeout an hour before the restaurant closed. The order was canceled, and I received a refund. This might seem like a normal situation, but it led to a pattern of inconvenience. Our initial issues with Moe’s revolved around the accuracy of the orders. On multiple occasions, the tacos were missing essential ingredients, and the soggy wrapping didn’t reveal this until we got home. More frustratingly, the dips we paid for were sometimes forgotten, necessitating a return trip to the restaurant. I eventually developed the habit of unwrapping the order and checking the contents before leaving our home. This became a routine that highlighted the delivery’s inconsistencies.

Changes at Moe’s and Personal Challenges

One significant change at Moe’s was the discontinuation of many of the toppings for the tacos. The management cited that certain toppings were not popular enough and thus were removed. This change led me to shift to tofu quesadillas, but they were not as satisfying as the tacos. Around the same time, my ex-husband was diagnosed with numerous food allergies, including rice, wheat, and corn. His job stress had also pushed him to leave his position, making our food budget even tighter. We began limiting our takeout to once every two weeks, ensuring that the limited meals we did get were tailored to our dietary needs.

For him, we’d order a bowl with everything except rice due to his allergy and add a rice replacement, like garbanzo beans. These replacements came with extra costs, and no discount was offered by Moe’s for not wanting rice. We also had to purchase alternative chips that were corn-free, adding to the meal’s complexity. This new interpretation of takeout disrupted our routine and increased our costs. The quality of the food began to wane; the quesadillas would often arrive in the car not as crispy and satisfying as homemade alternatives.

Learning the Recipes at Home

I decided to tackle this issue by replicating the tacos and quesadillas at home. I learned how to fry seasoned tofu and make pickled onions, finding additional flavors at the grocery store, notably sauces surprisingly made by Taco Bell. With these skills, I mastered the recipes, and the results were impressive. Homemade versions of the dishes were not only fresh but also suited to our dietary needs. Soon, I could confidently say that I had conquered these recipes, and they were delicious.

Even with the transition to homemade meals, a final ordering incident with Moe’s was the straw that broke the camel’s back. The last time we ordered, the quesadilla served cold was a far cry from the crispy, homemade version. The increased costs, dietary restrictions, and decreased quality led us to stop ordering from Moe’s altogether. However, the memories of those Friday nights are fond. I now cook quesadillas for myself a few times a month, proud of the skills I’ve acquired.

Despite the challenges, the experience at Moe’s taught us valuable lessons about customization and quality in food delivery. Each meal we cook at home is a testament to the problem-solving and creativity we developed.

Keywords: Moe’s Tacos, Takeout Experience, Food Allergies