Restaurant Review: Restaurant Review

South-of-the-border treats for the south-of-the-river crowd

Mi Tradicion

801 E. William Cannon #125, 512/445-9128,
Daily, 6am-10pm
Restaurant Review
Photo by John Anderson

Panaderia Chuy

801 E. William Cannon #125, 445-9128
Restaurant Review
Photo by John Anderson

After attending the Culinary Institute of America in Hyde Park, N.Y., Jesus "Chuy" Guevara baked at Cen­tral Market in Houston and at the original Mandola's before opening his own business in early 2009. The first Panaderia Chuy was a resounding success not only because neighbors rely on Guevara's traditional pastries and breads but also thanks to a brisk wholesale business. Earlier this spring, the successful entrepreneur opened a second branch to the delight of Far South Austin residents like me.

Do not let the bakery tag fool you; this emporium is much more than that. In fact, it'll take a few visits before you're able to sample everything Chuy has to offer. From the moment you enter, your senses are overwhelmed by the sights and smells of the best assortment of authentic Mexican pan dulce and the best bolillos in the city. A stand-alone shelf holds flaky, savory empanadas filled with picadillo, tinga, ham and cheese, chicken in mole, and other classic fillings, as well as nice, big kolaches. At the refrigerated counter, customers drool over the jewellike gelatinas and other classic desserts and cakes: choco-flan (rich flan over a layer of chocolate cake), tres leches, strawberry cream, and tuxedo (chocolate ganache over layers of cake and cream) sold whole or by the slice. Don't miss the homemade gelato in standard flavors plus hard-to-find Mexican faves like guanabana, pineapple, guava, mamey, coconut chocolate, and lemon.

Chuy also serves outstanding antojitos for a taste of authentic Mexican street food. Order at the counter and take them to go, or eat them in the clean, no-frills dining area. Quesadillas ($2.50) come with a variety of fillings; all are encased in organic blue-corn masa and prepared to order, dressed with green or red salsa, grated queso fresco, and a drizzle of crema Mexicana. The specialty tacos are served traditionally: open-faced on four small, lightly fried corn tortillas and covered in melted white cheese, with three homemade salsas and lime wedges as accompaniment.

Breakfast tacos are also available, as is a kids' menu. Of course, the man who makes the best bolillos in town also makes the best tortas, ranging from simple (ham and cheese, chorizo and egg, steak, etc.) to masterpieces like the Chilanga, piled high with milanesa, chorizo, ham, and steak. All tortas come with tomato, avocado, refried beans, onion, and pickled jalapeños. Wash it all down with a homemade agua fresca in one of five daily flavors, or choose from a selection of Mexican bottled sodas. Thanks to Panaderia Chuy, I have a new cure for homesickness in my neighborhood.

A note to readers: Bold and uncensored, The Austin Chronicle has been Austin’s independent news source for over 40 years, expressing the community’s political and environmental concerns and supporting its active cultural scene. Now more than ever, we need your support to continue supplying Austin with independent, free press. If real news is important to you, please consider making a donation of $5, $10 or whatever you can afford, to help keep our journalism on stands.

Support the Chronicle  

More Food Reviews
The Strip Club: Lake Creek Festival Shopping Center
The Strip Club: Lake Creek Festival Shopping Center
Sampling noodles, shoes, salsa, and silencers at the Northwest Austin strip mall

Taylor Holland, Feb. 23, 2024

Uchibā Is Serving Vintage With a Twist
Uchibā Is Serving Vintage With a Twist
Review: Sushi, scallops, and surprises from the newest Uchi offshoot in Downtown

Jessi Cape, Feb. 2, 2024

More by Claudia Alarcón
Savory Characters
Savory Characters
Cooking up the next generation of cocktails

Feb. 6, 2015

Calling the Shots
Calling the Shots
The women defining Austin's cocktail culture

Jan. 23, 2015


Panaderia Chuy, Chuy's Bakery, Jesus Chuy Guevara, pan dulce, gelatinas, bolillos, tortas

One click gets you all the newsletters listed below

Breaking news, arts coverage, and daily events

Keep up with happenings around town

Kevin Curtin's bimonthly cannabis musings

Austin's queerest news and events

Eric Goodman's Austin FC column, other soccer news

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