The cooks at Casa Chimayo serve Mexican cuisine favorites topped with salsas made fresh in-house throughout the day. Diners can sip specialty margaritas alongside tortillas stuffed with spiced meats served with rice and beans.
The gracious gastronomic engineers at El Fresco Mexican Grill believe firmly that the finest flavors emerge from hand-slicing and hand-crafting their dishes with fresh ingredients. Tasty, generous portions lumber throughout its expansive menu. Homemade salsa and chips come complimentary but could stand a visit from the colorful guacamole ($1.75). Boneless, hand-cut juicy chicken resides inside each chicken-taco platter ($6.95), and every full-flavored soft taco de pollo asado ($2.25). Domesticated cheese, beans, and spinach are at your mouth's command in the veggie quesadilla ($6.49).
The menu at Austin Grill represents more than 20 years worth of authentic, time-tested Tex-Mex favorites seasoned with 15 different homemade salsas, sauces, and dressings. A belly-filling roadhouse burrito wraps a fresh flour tortilla around seasoned ground beef and beans, all topped with a drizzle of chili con queso and served with a side of rice ($11.99 at lunch, $11.49 at dinner). Put off cumbersome decision-making and sample the country western flavors of the Joe Ely Big Combo, a medley of a grilled chicken taco, a beef barbacoa enchilada with ancho chili sauce, and a hand-rolled chicken tamale topped with Texas chili ($14.99). A multi-colored Bevo Salad blends house greens, cotija cheese, black beans, guacamole, pico de gallo, corn relish, and crispy tortilla strips in tangy cilantro-lime vinaigrette ($7.99 at lunch, $9.99 at dinner). Mosey in on the weekends to lasso southern brunch specials such as the Austin eggs benedict ($11.49) and cornmeal pancakes with eggs and bacon ($9.59). Diners with more particular palates can direct their eyes toward the lengthy gluten-free menu.
Beyond Tequila Grande's vibrant, kitsch-rich dining room, chef and owner Renu crafts Mexican dishes that have earned accolades for flavor and authenticity from publications such as the Washington Times. A far cry from her native Indian cuisine, the chef carefully incorporates signature Central American flavors such as mango, roasted chilies, and habaneros across the menu.
The hacienda-style building's bright wall-size murals evoke an idyllic farmland brought to life, depicting the agricultural practices and accidental kitchen fires that gave birth to the distinctive cooking style. An outdoor patio adds fresh air to the list of amenities to be enjoyed, sheltered from the sun by umbrellas and the shade of blossom-bearing trees.
Chefs at On The Border sling out a menu of popular southwestern dishes including enchiladas, burritos, and mesquite-grilled fare made from scratch daily with fresh ingredients. Begin a meal with customizable guacamole made fresh at the table using two avocados and choice of tomatoes, jalapenos, cilantro, onions, and lime juice ($8.99). Dig into a house salad, crowned with corn, black beans, and tortilla strips ($4.69) or the jalapeño-barbecue salmon ($14.99), whose hotness draws inspiration from the fish that swim in active volcanoes. Mesquite-wood-grilled fajitas sizzle delicious secrets at diners with combinations ranging from monterey ranch chicken with bacon, pepper jack cheese, and ranch dressing ($14.99) to barbecue-and-jalapeño-glazed salmon with black beans and vegetables ($14.99). Plates of full-sized or mini tacos burst with simple, robust flavors, such as the brisket tacos ($11.49) or the mesquite-grilled chicken tacos with fried onion rings ($10.99), which arrive with a red chili sauce for dipping or adding zing to boot spurs.
The dining room at La Sandia radiates warmth and energy from colorful paneled screens, intricate metallic ceiling tiles, rustic tables, and hardwood floors. Diners at La Sandia enjoy a fun, casual atmosphere with attentive service; the food at La Sandia enjoys an upscale preparation and indulgent treatment where the ingredients play center stage. Warming up the stage for your meal, tender avocado mashes selflessly into a spicy guacamole ($9.50), prepared tableside. Delight in a bountiful harvest of creamy roasted corn soup ($7) and huitlacoche-mushroom quesadillas ($8.50) as you settle in for the show. The corn tortillas, handcrafted from corn masa and cooked on a traditional Mexican griddle, headline the three beer-battered tilapia tacos with rice and beans ($14), and poblanos play versatile characters in chile relleno (battered poblano stuffed with three cheeses and sautéed veggies with refried beans, $13) and chicken mole poblano (with Mexican rice and fried plantains, $16.50). Slow-roasted chipotle barbecue ribs ($19.50) or grilled salmon (with mildly spiced citrus marinade, chile morita-tomatillo-mango salsa, and corn tamal, $18) invigorate the palate with rich flavors and textures that are sure to do a little crowd surfing as everyone at the table has a taste.