This may be a bar providing Alamo Drafthouse moviegoers with a new foraging alternative, but Chef John Bullington's snacky menu includes interpretations of classic Mexican street food, such as N.Y. Strip alambras and a giant Sonoran hot dog. Brunch is exciting as well, what with tangy avocado tomatilla sauces, and poblanos in the chichimigas.
Try this Lubbock-based chain for both traditional Tex-Mex and adventurous Interior Mexican offerings.
Offers both Tex-Mex dishes and Interior specialties such as albondigas en chipotle and enchiladas de pipian. Go with a crowd, listen to the music, and have some fun.
All of your favorites are prepared fresh every day. Stick to the enchiladas and tacos.
offers a wide selection of traditional Tex-Mex favorites as well as an enticing array of Interior Mexican dishes. The cabrito is worth a return visit.
This tiny restaurant serves tasty Mexican home cooking in a cozy, no-frills atmosphere. Not to be missed are the tacos doblados and the fabulous homemade flan. No liquor, but you can BYOB.
The kitchen whips up handmade corn tortillas while you sip avocado margaritas. Don't miss the chile rellenos with pecan cream sauce, or for breakfast, the huevos machacado.
A little-known jewel serves a mix of Interior Mexican and more conventional Mexican fare. The tastes are authentic, the prices are very reasonable, and the portions are huge.
Atmospheric Eastside eatery blends coastal and Interior Mexican with Tex-Mex.
The menu boasts appealing items clearly influenced by Central Mexico, the specialty cocktail selections include signature margaritas (including one made with tepache, a fermented pineapple drink that's popular in Jalisco), and the sauces here were all extraordinary, but the precooked meats and chaotic service disappointed.
In addition to stacked enchiladas, the extensive menu offers hearty steak, chicken, and shrimp dishes flavored with a combination of Southwestern and Interior Mexican spices.
The "cathedral of seafood" is a jaw-dropper. The menu is half seafood and half grilled, meat-centric Norteño. Try the tostada de pulpo, a pile of tender, griddled octopus with scallions and pepper.
This restaurant, opened for business for over 30 years, is still serving up delicious Interior Mexican in a lovely setting. The empanadas, frijoles a la charra, beef tenderloin, and anything with the mole sauce is not to be missed. Also check out the extensive gluten-free menu.
The small menu is packed with inventive cuisine, a combination of street-food staples and popular cantina dishes, with a quality that shows from the first bite of chips and salsa.
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