Ancho Chocolate Fudge Pie at Z Tejas Credit: Photo By John Anderson

Ancho Chocolate Fudge Pie and Smoked-Chicken Chile Relleno at Z Tejas

1110 W. Sixth, 478-5355

Monday-Thursday, 11am-10pm; Friday, 11am-11pm; Saturday, 9am-11pm; Sunday, 9am-10pm
The Aztecs had the right idea when they began combining chocolate and chiles to make their decadent sauces. Naturally complementary, the two ingredients form a bond that deepens both flavors. Five hundred years later, we Americans are only just discovering how delicious the sweet-spicy combination can be. At Z Tejas, Austin’s pioneering Southwestern restaurant, the kitchen has been showcasing their version since they began operations, and it remains a consistent crowd pleaser. Rich, chocolatey, and gooey like a half-cooked brownie, this heavenly confection betrays only a hint of piquancy. Ancho chiles bring out the chocolate flavor of the dessert without making it too spicy. And while you’re there, don’t miss Z Tejas’ smoked-chicken chile relleno. Another dish that capitalizes on the sweet-spicy amalgam, this one fuses spicy ancho chiles with savory smoked chicken and dried fruit. Accented by a sparkler of a green chile sauce and a cool tomato cream, this chile relleno is one of the more vibrant renditions of the Mexican classic.

This article appears in August 22 • 2003.

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Rachel Feit is an archaeologist by trade who worked her way through college in kitchens in Chicago and Austin before discovering that dishing up words was more satisfying that dishing up meals. She has been writing about food and restaurants for The Austin Chronicle for more than a decade, but still loves to cook.