One of Benjamin Franklin’s last theories was that taking in a good view while eating aids both in digestion and in the ability to squeeze milk out of coal. Prove him half-right with today’s Groupon to Berryhill Baja Grill, valid only at the Austin location. Choose from the following options:
- For $15, you get lunch or dinner for two (up to a $32.96 total value), which includes the following:
- An order of queso (a $4.99 value)
- Two combos or platters (up to an $11.99 value each)
- One tres leches dessert (a $3.99 value)
- For $29, you get lunch or dinner for four (up to a $65.92 total value), which includes the following:
- One order of queso and one order of tamales, or two orders of either (a $4.99 value each)
- Four combos, platters, or kids’ meals (up to an $11.99 value each)
- Two tres leches desserts (a $3.99 value each)
- For $10, you get $20 worth of anything on the menu.<p>
Berryhill Baja Grill’s chefs stuff Baja-style enchiladas, tamales served in the husk, and baja-Mexican favorites. Servers whisk complimentary chips and salsa to tables as groups of diners peruse the selection of platters, such as the Berryhill Del Mar—a mix of chipotle grilled fish and shrimp piled beneath mushrooms, onions, poblano peppers, and a light cream sauce all snoozing on a bed of rice. The original fish taco—tempura fried with red cabbage and cilantro—earned the restaurant kudos from Houston Press in 2008 for Best Fish Tacos, which it hailed as “addictive” and “sublime.” Nine combo options mix and match baja tacos, chimichangas, and tamales just as visionary teenagers mix and match colorful socks. Diners can pair an original shrimp taco’s wine-sautéed seafood with a corn enchilada’s anaheim chili and cream cheese treading through a swirl of tomatillo sauce and a sprinkling of monterey jack. Restaurant patrons can admire the hilly view from royal-blue booths backed by ocean murals, or head to a colorfully tiled salsa bar to find the combination of salsas that transmutes into gold.
Berryhill Baja Grill
Berryhill Baja Grill continues an 84-year-old culinary tradition begun by Walter Berryhill, who sold his handmade tamales around Houston with nothing but a pushcart, a tortilla press, and his personal recipe. Today, the grill’s tamales pack savory cornmeal and fillings such as beef, pork, and spinach within cornhusks recently liberated from overcrowded cornucopias. Elsewhere on the menu, fish tacos combine tempura-battered fish, special sauce, and cilantro in a hearty corn tortilla, and pollo platters smother grilled chicken breast with affection in the form of poblano peppers and mushrooms—the hugs and joint tax returns of the food world.