From Our Editors
The dishes on Añejo's diverse menu are bursting at the seams with traditional home-style Mexican and Texan recipes artfully crafted by chef Fernando Martinez. Fire up feasting with an order of freshly made guacamole ($6.95 for medium size, $9.95 for large size) or freshly marinated ceviche imperial, netting together fish, scallops, shrimp, avocado, cilantro, spices, and citrus ($8.95). Competitive-with-themselves eaters can work toward weekly quotas with the chicken enchiladas ($9.95 for two), tender pork tacos ($10.95 for three), and steak fajitas ($13.95), and lovers of all things oxymoronic can nosh on the camarones rellenos, featuring bacon-wrapped jumbo shrimp stuffed with cheese ($15.95). For patrons in search of abundant euphoria mixed with a hint of cumin, Añejo serves up the house- specialty El Añejo Platter, a ziggurat of beef and chicken fajitas, a half-rack of slow-cooked ribs, and three stuffed shrimp served with guacamole, pico de gallo, and rice and beans ($32.95). The El Añejo Platter, like tandem bicycles and marriages, is meant for two people.