Sazón

1816 S. Lamar, 326-4395
Monday-Friday, 9:30am-10pm; Saturday, 8am-10pm; Sunday, 9am-7pm
www.sazonaustin.com

This should be a must on your list of Aus­tin’s best Interior Mexican outposts. Afford­able prices, friendly service, and unique menu items are some of the reasons we love it, and tasty breakfast served all day, every day seals the deal. Aside from the ubiquitous huevos rancheros, huevos Motuleños, and breakfast tacos are interesting items like envuelto de huitlacoche ($11.99), a three-egg omelet filled with queso fresco (think Mexican mozzarella) and huitlacoche. Known as Mexican truffle, this exotic ingredient – a mushroom that grows on the ears of fresh corn – is an absolute delicacy used since Aztec times. For something less esoteric, try the Arrachera con huevo, ($9.29), two eggs cooked to order served with a marinated grilled hanger steak, pico de gallo, and a choice of beans. Sazón’s chilaquiles ($7.79) are smothered in your choice of a spicy (green) tomatillo or (red) chipotle sauce, accompanied by two eggs any style and tasty refried beans. If you can’t decide between the sauces, try the huevos Divorciados ($5.29), two eggs prepared to order, one topped with chipotle sauce and the other with tomatillo sauce, divided by a bed of black beans.

The coolest new thing here is the Back­ward Brunch from 3 to 6pm (dates vary), featuring an ever-changing menu of specials created by chef Margarito Aranda. Try the huevos Benedictos, Aranda’s take on eggs Benedict, served atop sopes (corn dough cakes) with black beans, chorizo, and melted cheese or creamed poblano peppers. Another winner is the Croque Sazón, like a croque madame but served on a Mexican bread roll. To wash it all down Sazón offers $4 margaritas, $2 mimosas and Tecate beers, and freshly made aguas frescas in a variety of seasonal fruit flavors.

This article appears in March 18 • 2011.

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 US

Mexico City native Claudia Alarcón has made Austin home since 1984. She worked her way through college in the local restaurant industry, graduating from the University of Texas in 1999. She has been a Chronicle contributor for 15 years and presents lectures and workshops on topics related to the foodways of Mexico, both locally and internationally.