Why Austin’s Tex Mex Restaurants Are the Best in Texas
In my travels around Texas, I’ve tried many Mexican restaurants, including those that call themselves Tex Mex and I’ve come to the conclusion that Austin Tex Mex joints are at the pantheon of that particular cuisine.
Why? Because in the many iterations of Tex Mex that exist, it all comes down to the core essentials: chili con queso, nachos, enchiladas, burritos, and fresh, homemade tortillas. Guacamole is another necessity along with crisp chips for dipping.
My experience has been that many Tex Mex joints outside of Austin make several fundamental errors. They use cheddar cheese in their nachos and enchiladas. Cheddar does not melt well and after a few minutes, a watery residue leaves nacho chips soggy and decidedly not tasty. It also creates a sticky texture in the enchiladas.
The best nachos and enchiladas at Austin joints typically use yellow cheese that melts easily and has a longer shelf life. This makes for great queso and nachos with that requisite first bite mellow flavor rush. It also lends itself to smooth, texturally terrific enchiladas and killer burritos.
It’s a simple yet apparently escapable truism for lots of places around the state that’s been long understood by Austin’s truly iconic Tex Mex joints. These places have and continue to set the bar for the perfect dining experience.
Here are my favorites that top the list:
EL PATIO ON GUADALUPE
This place has been packing them in for over 60 years. Their queso has an indescribably irresistible flavor and it’s served with crisp, deep-fried masa wedges that are equally amazing. They use the masa wedges for their nachos as well. They sprinkle their magical cheese and refried beans on the nachos and you get a crispy shell laden with the requisite goodies. The cheese enchiladas also work with that same smooth cheese (some of the uninitiated swear it’s Velveeta). The chili sauce tops it off for a perfect dish.
MATT’S EL RANCHO ON SOUTH LAMAR
The legendary Matt’s El Rancho on South Lamar is another classic example of the true Tex Mex genre. Their chips and salsa are terrific (the best in town), their queso (try the Bob Armstrong ) and the enchiladas (try the Red) are over the top, and there’s not a hint of cheddar in any of their vintage Tex Mex fare.
JOE’S BAKERY ON EAST 7TH
Another institution dating back to 1938 features different variations of Tex Mex. Their Huevos Rancheros are to die for. They use grilled bacon to top off a platter of sunny side up eggs and refried beans along with the most amazing homemade ranchero sauce on the planet. Their piping hot house-made flour tortillas are the perfect complement.
Another one of their authentic Tex Mex Classics is Menudo. Although most gringos shy away from this one, I love their version and it’s the best ever cure for a hangover. Their mind-blowing chilaquiles are also often imitated but almost never duplicated. Their queso is thicker than most but full of flavor. Again, truly vintage Tex Mex. Joe’s is a place that all cooks trying to do Tex Mex should take a look at.!
I know this post will upset some San Antonians who feel their lineage goes farther back. That may be true but Austin has the best Tex Mex, San Antonio notwithstanding.
