Modern Mexican with a corn-forward menu. 100% gluten-free kitchen.
Chef Rick Lopez whips up neo-Mexican cuisine at this Second Street District anchor and 2010 James Beard Award nominee for Best New Restaurant. It's still running on all cylinders.
Serves premium Black Angus Texas beef, all natural chicken and pork, and wild-caught fish, served in many ways with non-GMO corn meal. Consulting chef Juan Jose Gomez has created new soups, appetizers, and entrees on a revamped menu. You can't go wrong with shredded pork enchiladas in mole poblano, or Chile Relleno del Mar, which contains all manner of sea life in a creamy sauce.
The South Austin institution brings its killer margs and convivial take on interior Mexican cuisine to a new Downtown location.
Gabriela Bucio's taqueria has already made a splash with the all pink interior, tasty tacos, and inventive cocktails.
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