John Anderson

El Mesón Taquería

Forget orange queso and gooey enchiladas. This South Austin spot spins out the vibrant palate of Interior Mexico. This means slow-cooked cochinita pibil, red and green moles, and zesty salpicon accented by pink pickled onions and leafy, fresh cilantro. The menu is criminally affordable.


More about El Mesón Taquería

Information is power. Support the free press, so we can support Austin.   Support the Chronicle