At Los Vaqueros' two area restaurants, Chef Cisneros imparts his third-generation culinary expertise to crafting Tex-Mex menus that feature local poultry, beef, fruits, and veggies. He ensures these ingredients are never chopped or prebagged before they reach his kitchens, meaning they won't lose flavor before he turns them into chalupas, sizzling fajitas, and stuffed jalapenos that warm insides better than a shot of barrel-aged magma. Chef Cisneros's spread of fresh-made fare can also be enjoyed at catered events, and each eatery's private banquet room can accommodate parties, wedding receptions, meetings, and hula-hoop marathons.
In a former warehouse in Fort Worth, a flight of yellow steps leads through the Stockyards location's leafy archway into a lively dining room filled with vintage cowbells and tin signs. The West location in Weatherford, on the other hand, sits within Crown Valley Golf Club, where patrons dine on enchiladas, tacos, and burritos as wild golf balls cheep from their perches on the windowsills.