Before finding a place in Mexican cuisine, chilies were used primarily by movie directors, who used their spicy flavors to make hardened child actors cry. Challenge your taste buds with this Groupon.
$12 for $25 Worth of Modern Mexican Food
Dinner entrees include beef-brisket enchiladas with morita-chile sauce ($15.95), shrimp chile rellenos with polenta and queso blanco ($16.95), and pan-seared gulf red snapper with guajillo caper butter sauce ($23.95). See the full brunch, lunch, dinner, and drink menus.
Garrido's Patio Dining
Drawing inspiration from his grandmother's kitchen, Garrido's Patio Dining's chef curates menus with authentic Mexican recipes forged from seasonal, fresh, local, and organic ingredients. Small plates and antojitos, such as migas, huevos rancheros, and lamb pops allow diners to combine dishes to construct their personal pyramid of dietary requirements. At lunchtime, guests munch on a variety of contemporary flavors, such as a chili relleno stuffed with cheese and beef picadillo, before standing outside the restaurant for several minutes and then reentering for dinner to sup on cheese enchiladas with habanero cream sauce. With the help of watermelon-jalapeno margaritas and mojitos made with fresh mint, a convivial atmosphere flourishes on Garrido's outdoor patio, and live music bolsters conversation and dance competitions to determine who takes home leftovers.
Garrido's Patio Dining
Chef David Garrido has been creating a buzz in the Austin dining scene for years. And people have taken notice. The former chef at the popular fine-dining establishment Jeffrey's was invited to the James Beard House in New York City and to open a Jeffrey's at the Watergate in Washington DC. He has also appeared on the Food Network show Chopped and did Dancing with Stars Austin.
At Garrido's Patio Dining, he combines fresh, local, and organic ingredients into his New World Latino cuisine—his playful twist on traditional Mexican recipes. Garrido whips up lamb chops coated in a chile-honey demiglaze and topped with mango-cilantro yogurt, and he stuffs tacos with creative ingredients such as coffee-rubbed steak and gulf snapper. He also fries oysters and piles them atop yucca root chips, and then sends the dish out with habanero honey aioli.
Diners enjoy these dishes outside on the patio, which overlooks picturesque Shoal Creek and cools patrons off with misters and fans. They can also dine inside, where live music and refreshing cocktails—including watermelon-jalapeño margaritas and mojitos made with fresh mint—inspire dance competitions to determine who takes home leftovers. The restaurant is open for dinner seven days a week and brunch Saturday and Sunday from 11 a.m. to 4 p.m.