Begos

Todays special:
Pozole- traditional Mexican soup with pork and spices.
Tomatoe and spinach soup
And Mexican chowder

And customize your bego for no extra charge. Any 3 toppings

Menu Begos $4 Pepperoni - Pepperoni, mushroom and mozzarella cheese Hawaiian - Ham, pineapple and mozzarella cheese Mushroom - Begos special mushroom recipe and mozzarella cheese Italian - Bacon, green...

Try our freshly baked healthy vegetarian Mexican chowder.
Only at 129 Dundas

Try our new Mexican chowder soup for $2
Only at Begos 129 Dundas street
From 9am-7pm

Try our empanadas specials
- Chicken - Pork - Cheese empanadas
- Londoner bego- Bacon, Ham, Cheese
Add sides and make it a meal
At 129 Dundas street

Try our new special tomorrow :- the Londoner bego (bacon, ham and mushrooms)
9am to 7pm.
Try us at 129 Dundas street

Today's special
- Chicken empanadas
- Pork empanadas
- Cheese empanadas
Add sides and make it a meal
Try our specials today at 129 Dundas street

Today's special
- Pork Tacos add any sides with it (Spaghetti, papas, salad, rice and beans)
Try us out at 129 Dundas street London Ontario

When Ivette Calderon opened the Mexican-themed Begos this summer downtown, she was following a family tradition. Her mother, Diana Calderon, created Begos in Mexico and has expanded the restaurant into four locations. Now London welcomes its own Begos!

Located next to Fanshawe’s Centre for Digital and Performance Arts, Begos bakes its self-titled snack; Begos! A Begos is like a Mexican panzerotti. It is a stuffed sandwich filled with a combination of ingredients. There is a pepperoni Begos, a Hawaian, a meat-lovers, the list goes on. The recipe was created by Ivette’s mother when Ivette was young. What started as a family snack has transformed into now five restaurants.

Also on the menu are salads, tacos and churros which are popular with students and downtown office workers.

To celebrate the launch of Begos' new Canadian website www.begosdowntown.com Downtown London was invited to learn how a Begos is made! Early on a Tuesday morning, Ivette is in the restaurant preparing for the lunch rush and making the homemade dough recipe that her mother and her have perfected.