NNTP-Posting-Date: 9 Sep 1998 00:21:37 GMT X-Newsreader: Microsoft Outlook Express 4.72.3110.5 X-MimeOLE: Produced By Microsoft MimeOLE V4.72.3110.3 Xref: austin.food:2853 Michael O. wrote in message ... >I moved to Austin six months ago from Chicago. I love Mexican food and I >figured Austin is closer to Mexico than Chicago, therefor the food can only >be better. I was very wrong. Hmmm. I spent a few months in Chicago, and still chuckle at the "Mex-Tex" sign I saw. There was a good Mexican restaurant, called Todolobompo or something similar, with the less expensive Frontera Grill next door. By Austin standards, both were rather expensive for what one received. >I found in Austin this concoction called "Tex-Mex" and they serve it at all >of the phony Mexican restaurants (Serranos, Chuys, Baby Acapulco, >Trudys............the list goes on and on). It appears that the Austiniest >are being feed "Taco Bell" with some extra sauce and lots of yellow cheese. I enjoy Serranos and Chuy's quite a bit; Serranos is my favorite mainstream Tex-Mex place, and their seafood dishes are always good. Chuy's is more of a New Mex-Mex style, and while touristy, a place I like from time to time. >Two more additional gripes >Austin Mexican restaurants get their chips from bags or some distributor >that per-prepares them. While in Chicago the restaurants would make them >from scratch. Also the biggest sin of all, Margaritas from a mix. While all >of the above restaurants have passable Margaritas, they all are made from >some commercial sweet and sour mix. How hard is it to fry up a chip or >squeeze a few limes. Your list includes perhaps the most mainstream Tex-Mex restaurants in town; all do a good job, but you might want to try Manuel's or Fonda San Miguel, (both upscale, and less Tex-Mex). Also recommended is El Azteca, which is my favorite East Side Tex-Mex establishment.
Austin, TX
Disappointed with Mexican Food in Austin
, Someone wrote: >Baby Acapulco...Yuck! I wouldnt even consider Chuys Tex-Mex, I'm not >saying its bad, its just not a "traditional" Tex-Mex restaurant. > >Please take Victor's advice. > > >James -- ************************** You folks oughta go up into the Texas Panhandle and try THEIR version of Mexican food. Lubbock - Plainview - Amarillo - Panhandle. Those four towns in particular. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Terry at Lake Bastrop *--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*-- :-:Cops have a better chance of winning the :-:Texas Lottery Jackpot than they do of being :-:shot/stabbed/clubbed to death by a bad-guy/bad-gal *--*--*--*--*--*-|-*--*--*--*--*--*--*--*-|-*--*--*-- :-: Visit Terry's web page at: :-:http://www.io.com/~jvaughn/tmoore1.htm *--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*-- Copyright (c) 1998 by Terry Moore
NNTP-Posting-Date: Thu, 10 Sep 1998 13:25:49 CDT Xref: austin.food:2874 Terry M. wrote: > > In article , [email removed], Robert Schroeder > says... > > >> ************************** > >> > >> You folks oughta go up into the Texas Panhandle and try > >> THEIR version of Mexican food. > >> > >> Lubbock - Plainview - Amarillo - Panhandle. Those four towns > >> in particular. > >> > > > >I second Terry's motion. In the Panhandle, they use MEAT in their > >mexican food. > > >Robert > > -- > ********************************** > > Terry says, > > Yeah. They also place a LOT of importance on FRESH lettuce, > tomatoes and onions. Up there, don't be surprised if they > serve up a plate of sizzling enchiladas topped with a mixture > of cold, crisp, freshly chopped lettuce/tomatoes/onions. > > They don't fix those Panhandle tacos like they do down here > either. I can't quite put my finger on it. It seems like they > add the taco meat to CORN tortillas and add cheese. The cheese > is melted. I think that they assemble the taco then dip it > in hot oil before adding the veggies. > > I wouldn't DARE suggest that it is better that Austin's. I do > know that the natives to the Panhandle prefer it. > > I was born in Plainview - raised in both Plainview and Austin. > dang-nabit Terry! You done went and gone and made me start cravin' those Panhandle enchiladas! Those hot metal platters filled with enchiladas sizzlin' away topped in shredded lettuce, cheese, tomatoes and onions, spanish rice and refried beans... Lucky for us, there is one place here in Austin that comes close...and don't laugh when I say this...but the Dart Bowl Cafe at Grover and Koening Lane (right behind First Texas Honda) does a great enchilada, in fact, they have been honored by the Austin Chronicle several times for the "Best Enchilada". Good eatin'! Robert
Someone wrote: I like all of it when it's >well prepared and will add that New-Mex has become another recent >delight to me. ____________ >Tyler Hopper -- *********************** Terry says, I've driven a LOT of extra miles so that I could have a meal break in Vaughn, New Mexico and get a big order of green enchiladas made with blue-corn tortillas. Tex-Mex, New-Mex-Mex, Mex-Mex - - - SHOOT!!! I don't care what they CALL it. If it tastes good, I eat it!!! I've had it all. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Terry at Lake Bastrop *--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*-- :-:Cops have a better chance of winning the :-:Texas Lottery Jackpot than they do of being :-:shot/stabbed/clubbed to death by a bad-guy/bad-gal *--*--*--*--*--*-|-*--*--*--*--*--*--*--*-|-*--*--*-- :-: Visit Terry's web page at: :-:http://www.io.com/~jvaughn/tmoore1.htm *--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*-- Copyright (c) 1998 by Terry Moore From [email removed] Sat Apr 17 10:46:53 EDT 1999 Article: 44827 of rec.food.restaurants
NNTP-Posting-Date: Fri, 11 Sep 1998 09:29:06 CDT Xref: austin.food:2881 Terry M. wrote: > > Terry says, > > I've driven a LOT of extra miles so that I could > have a meal break in Vaughn, New Mexico and get > a big order of green enchiladas made with blue-corn > tortillas. We recently made a road trip from San Antonio to El Paso, Albuquerque, Santa Fe, back to Alb., Lubbock, and home. We won't do it again soon mainly 'cause our clothes no longer fit. Three dishes stand out in my mind. Chile adovado, green chile stew with pork and posole, and blue corn tortillas. Yum, yum, yum! Now my stomach is growling. BTW, the Santacafe in Santa Fe _is_ as good as they say it is. You can have excellent food every meal in Santa Fe. A foodie paradise. __________________________ Tyler Hopper "He's a High Tech Redneck" Fight Spam. Join CAUCE. http://www.cauce.org From [email removed] Sun Jan 24 19:41:38 EST 1999 Article: 43226 of rec.food.restaurants Message-ID: Date: Sun, 24 Jan 1999 17:50:31 -0600
Tyler H. wrote: >Anybody who likes Tex-Mex does not make any comparison to "authentic" >Mexican food. It is a (relatively) young cuisine which stands on it's >own merit. There are several variations including those from Definitely. I love Chef Garrido's creations (southwestern meets tex-mex, or how he calls it, Nuevo Tex-Mex). As a matter of fact, we have a reservation for dinner at Jeffrey's this saturday night. Hmmm.... crispy oysters with habanero aioli and yuca chips.... yummmmmm.... :) >No need to remind us it's not Mexican. We know that. You'd be suprised of how many US tourists I've seen in Mexico shocked because there were no nachos, burritos or fajitas in the menu...
>Your recommendation of three "real" Mexican restaurants is erroneous. Of the >three, only two still are extant -- Fonda San Miguel and Guero's (owned by >gringos). Bertram's bit the dust (or should I say Velveeta) more than a month >ago. Where have you been?????????? I must confess I haven't been to Bertram's, but isn't Chef Ravago there? He cooks outstanding traditional mexican food, plus his very interesting creations. A chef of his caliber would never use processed cheese-like stuff. I am a big fan of Chef Ravago, and so I assumed Bertram's had a menu comparable to what he had at the Fonda San Miguel. Perhaps I should go just to make sure.
Someone wrote: : >Your recommendation of three "real" Mexican restaurants is erroneous. Of the : >three, only two still are extant -- Fonda San Miguel and Guero's (owned by : >gringos). Bertram's bit the dust (or should I say Velveeta) more than a month : >ago. Where have you been?????????? : I must confess I haven't been to Bertram's, but isn't Chef Ravago there? : He cooks outstanding traditional mexican food, plus his very interesting : creations. A chef of his caliber would never use processed cheese-like : stuff. Indeed, he was the co-owner and chef at Fonda San Miguel for ages, which is why it used to be my premier choice for authentic interior Mexican food. : I am a big fan of Chef Ravago, and so I assumed Bertram's had a menu : comparable to what he had at the Fonda San Miguel. Perhaps I should go : just to make sure. More's the pity that Bertram's is no more. I'd like to see Miguel open another restaurant in this city, but I don't know what his current plans are. I do know that his recent cookbook sold out of its first printing almost instantly -- I'm eagerly awaiting the next printing so I can get a copy. ****** Clay Colwell (aka StealthSmurf) ********** [email removed] ****** * "In the future, we will recognize software crashes as technologically * * mandated ergonomic rest breaks - and we will pay extra for them." * * -- Crazy Uncle Joe Hannibal *
Terry M. wrote: : In article , Someone wrote: : I like all of it when it's : >well prepared and will add that New-Mex has become another recent : >delight to me. : ____________ : >Tyler Hopper : -- : *********************** : Terry says, : I've driven a LOT of extra miles so that I could : have a meal break in Vaughn, New Mexico and get : a big order of green enchiladas made with blue-corn : tortillas. : Tex-Mex, New-Mex-Mex, Mex-Mex - - - SHOOT!!! I don't care : what they CALL it. If it tastes good, I eat it!!! I've had : it all. Seguro que hell yes! I've had great Ida-Mex in Idaho Falls, Idaho just cattycorner from El Klub King Kong.