The tortilla’s thinness makes it ideal for folding, sliding under closed doors, and illustrating theories that the Earth is flat and made of corn. Voyage to the edge of deliciousness with today’s Groupon: for $10, you get $20 worth of modern Mexican fare at Garrido’s.
Spicy salsas and ranchero sauces flow from Garrido’s kitchen and menus for brunch, lunch, and dinner keep diners afloat with contemporary twists on authentic Mexican recipes. Recover from late-night parties or debates with a houseplant by noshing on hearty brunch dishes of huevos rancheros ($7) or breakfast chilaquiles smothered in salsa roja and topped with eggs and bacon ($7). Taste buds slumbering through an afternoon siesta will rise to attention with an appetizing array of lunch entrées, from the slow-cooked beef brisket tostadas ($8.95) to enchiladas stuffed with potatoes, rajas, and cheese ($7.95). A layer of charred-tomatillo-horseradish sauce rests atop a juicy bed of grilled rib eye on the steak vaquero dinner platter ($21.95), while à la carte tacos sail through savory seas, brimming with fresh snapper, miniature pirates, or lightly fried oysters ($5 each).
An outdoor patio festooned with garlands of soft light welcomes dessert prospectors in search of golden crème brûlée laced with mango-habanero honey ($4.25 for lunch). Exotic palm trees frame a view of nearby Shoal Creek that will inspire conversations about the beauty, wonder, and inflated ego of nature.
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.
360 Nueces St.
Austin, Texas 78701