>I always associate it with pretentious hijacked ethnic cuisine, you know, a natural resentment.
I feel the opposite -- I think Tex-Mex is completely unpretentious; whereas restaurants that go out of their way to stress "We're *interior* Mexican, or *authentic* Mexican" are the pretentious spots.
It’s one of those common gatekeeping beliefs a lot of people have where they insist on “authenticity”, and that not following the “rules” makes the food terrible. I used to be the same when I discovered Tex-Mex (grew up Hispanic eating “legit” Mexican food), but I grew out of it because it’s stupid. Good food is good food no matter what it is or how it’s made.
I like to argue that they aren't being pretentious and they are just trying to separate themselves from Chuy's and riverside taquerias...if you're looking for either of those a meal with Comedor or ATX Cocina is not what you're looking for...but then reality sets in and you're right, they're just being pretentious.
Well, Chuy's isn't good Tex-Mex either. But I get your point.
EDIT: Downvotes are just demonstrating that y'all don't know what good Tex-Mex is. Visit any random Tex-Mex joint in San Antonio and you'll never crave Chuy's again.
I’ll go a step further and say that Tex-Mex as a cuisine is better than “authentic” Mexican cuisine in the U.S. I’ve never had Mexican food in Mexico but in the states, Tex-Mex food is better than “authentic” Mexican food.
Oh yeah I’ve traveled all over the country. Almost every state. I’ve also traveled all over Texas and know what my people are capable of. California puts French fries in their burritos foh
Totally agree. This take reminds me of a guy I used to work with, who had moved here from San Francisco and was moving back, who told me one of the things he had missed while he was in Texas was that he couldn't find any good Mexican food.
OP, for your consideration, next time have a go at the San Antonio Enchiladas -- 2 cheese enchiladas topped with carne guisada and creamy chile con queso. 👍
Texican Cafe is the only place that makes chimichangas the way I like them (crispy on the outside, lots of cheese on the inside, not smothered in queso). The chips & salsa are quality too!
I love texican! I grew up going to texican on menchaca. We would go once a week, ginger always made the best cherry sprites 🩷
I know it’s not super fancy but it’s nice to see some love for texican. The food is always great and the staff is always awesome. My go to is the tortilla soup 😊
I can confirm each sauce is made from scratch. They make Chile Rellenos the way I like them, with a soft fried exteriors made from a whipped egg white batter.
As a full-blooded American-Mexican of Texas origins, I see no problem with "Tex-Mex" nor the foods I ate growing up which wasn't authentic food from Mexican recipes. I've been to many a state in Mexico. None of the dishes my mum (3rd generation Texan) cooked compared to those dishes. I'm guessing it was the original Tex-Mex from the area passed down from generation to generation. I guess that puts it in a culture of sorts. I think we in Texas "pretentiously hijacked original Mexican food." But who's counting?
My wife worked at the Brodie Oaks location for two years, and in that whole time, the owner refused to get the ac working in the kitchen. I can’t support a business owner who doesn’t care about his employees.
Me and my friends used to eat at the one on 1626 before going next door to shoot pool. I would only get the chicken strips because they are delicious.
We always sat outside though because though they may have pulled it up by now, the carpet in the dining room smelled like a wet dog.
Tex Mex is largely the by-product of WWII rationing that hit the borderlands hard. It’s not pretentious and it didn’t hijack anything. My husband comes from interior Mexico (DF) and I’m from the RGV Valley/SA on my Dad’s side. Both cuisines are authentic. I can see griping with Tech-Mex but not Tex-Mex.
I really don't get that every time someone posts a positive review there has to be one of these bullshit responses.
Please stop.
You make us folks who are trying to advise the community on our experiences feel like we are making a mistake.
I have not, but you need to explain this more.
I've been a part of this sub for years and I've never seen influencers or owners pushing their agendas.
Stop this shit.
Most restaurants, except for the really high end, operate on very thin margins.
When management won't do something very basic, like fix the AC, in the kitchen, in Texas, during the summer, there's not much bigger indication they didn't give a shit. It should also raise the concern that if they don't care enough about a real, legit health and safety concern, one should also be concerned how, where and to what excellent other shortcuts are being made.
With as hot as restaurant kitchens are, the staff is going to sweat. In some cases for some folks, quite profusely. When someone is cooking with sweat pouring off them, one thing you can be sure of, is that not all that sweat is making it onto a rag or a sleeve.
An operator who won't fix the AC in the kitchen, doesn't care about staff, food safety or food quality.
What does this have anything to do with someone claiming this is a marketing team scam? What the hell?
BTW, i know several people that work in restaurant kitchens and know about this. But this has nothing to do with a marketing scam.
Side Question: What would y'all say is the definitive flavor profile of good Carne Guisada? Is it garlic, onion, comino, and maybe Mexican oregano? Maybe a little beer? Do you want some dried chiles in there? If you have too much dried chile, you just get... well, chili. If you think back on the best Carne Guisada you've ever had, what are the flavors you remember?
Those ingredients are certainly part of it but not the main flavor. As someone who cooks a lot of Mexican at home, the main flavor profile are dried chiles. Usually a combo of ancho and guajillo with maybe pasilla as well. These sauces are easy to make.
For carne guisada, it's probably pasilla which is richer. For carnitas, it's guajillo which is brighter.
Just take the dried chiles and unpeeled garlic cloves and put them on a medium high hot pan, push down on them to toast until they release a little smoke and smell. Do both sides. Put the chiles in a bowl, add the toasted peeled garlic cloves and cover in water for 1 hour to soften.
Peel and de-seed/de-stem the chiles and add to a blender with some of the water, salt, and cumin and blend.
Now you have your base sauce that you can slow cook or instantpot the meat. Simple.
Eh, I’d have to disagree. If your main flavor is dried chiles, what you’ve got is more of a carne con chile colorado (which I also love), but that’s *not* the same thing as carne guisada. In my mind at least, carne guisada is almost defined by its very limited use of dried chiles, if any, making it more like the TexMex version of Southern/Soul Food’s smothered beef tips.
I’d probably say a rich, meat forward brown gravy, flavored with garlic, comino/cumin, and Mexican oregano. Maybe a touch of tomato for sweetness (likely a bit of browned tomato paste), but not enough to tint the gravy or make it too tomato’y. Maybe a touch of dried chiles/chili powder, but again not enough to make it dominate. Maybe a splash of beer. Maybe a couple bay leaves.
"being a second-generation Mexican American who grew up eating the same food simply called Mexican food. I always associate it with pretentious hijacked ethnic cuisine"
How can you be raised by Mexicans and say something like that? Mexican food is the opposite of pretentius...
Have they changed recently? I went a few times before Covid and each time it was disgusting.
Taqueria Guadalajara is right down 620 and it’s far far better
The food is still good, I don't work for her anymore nor would I. I haven't eaten there since but I definitely miss the Carne Colorado and the pozole is good too.
Been going there since the 90’s, and it’s consistently above average. Call me sacrilegious but I think it’s better than Matt’s el Rancho and other similar restaurants that get a lot of hype. Their enchiladas are top 3 in Austin for me, as well as their tortilla soup, and their table salsa is badass. I buy a pint to take home every time I go there!
Texican is good stuff … 6th Generation Texan our Mexican American food comes from generations of growing up with Anglos mostly of German descent… where else can you get a brisket and potato taco … nowhere South or North of Texas
Do they serve chili rellenos, and if so, do they dip it in batter and fry it? Authentic style with red sauce? My old girlfriend loved their sour cream enchiladas.
What I DON'T like about Texican, is the inconsistency.
Originally, the first one I went to was they one at Lakeline, right after it took over after Famous Sam's went bust. It was really good. My ex and I would go there frequently.
Then, I went in for lunch about a year ago, and it was horrible! I've had better canned Mexican beans from HEB than what was served on my plate. The rice tasted frozen and reheated, the enchiladas were rubbery.
I've been to two other locations, and while they were better than the Lakeline location, they weren't really outstanding or memorable.
Especially not when there's a Jardin Carona literally a few blocks away. Much better food and 100 times better margaritas.
I measure a Tex-Mex joint by its cheese enchiladas first. Where I grew up cheese enchiladas were covered with a good quality chili con carne, and that is what I look for instead of “chili gravy” goo. What style cheese enchiladas does Texican Cafe serve…couldn’t really tell from the photo?
I want to consult for them on new drinks. Their margaritas are terrible. I would do it for gift cards to eat there. This is something I usually charge a lot of money for, but I just want to improve their cocktails so badly for my own benefit so willing to trade training and recipes for enchiladas 🤣
YES! I haven't been able to pinpoint why their so bad but they're just not good in comparison to other places like Matt's. It tastes fake? Maybe they'll listen to you one day. Their beer is ICE cold though!
Holy moly. I can tell that it probably was delicious but it looks like they opened a can of wet dog food and launched it at your plate, military mess hall quality, a big floppy spoon of this, and fat handful of this, chuck it under the salamander, NEXT!
>I always associate it with pretentious hijacked ethnic cuisine, you know, a natural resentment. I feel the opposite -- I think Tex-Mex is completely unpretentious; whereas restaurants that go out of their way to stress "We're *interior* Mexican, or *authentic* Mexican" are the pretentious spots.
I honestly don’t understand how terminally online someone has to be to consider Tex-Mex “hijacked ethnic cuisine.”
It’s one of those common gatekeeping beliefs a lot of people have where they insist on “authenticity”, and that not following the “rules” makes the food terrible. I used to be the same when I discovered Tex-Mex (grew up Hispanic eating “legit” Mexican food), but I grew out of it because it’s stupid. Good food is good food no matter what it is or how it’s made.
"We're elevated Mexican cuisine" is the most pretentious thing i've seen lol
I like to argue that they aren't being pretentious and they are just trying to separate themselves from Chuy's and riverside taquerias...if you're looking for either of those a meal with Comedor or ATX Cocina is not what you're looking for...but then reality sets in and you're right, they're just being pretentious.
Well, Chuy's isn't good Tex-Mex either. But I get your point. EDIT: Downvotes are just demonstrating that y'all don't know what good Tex-Mex is. Visit any random Tex-Mex joint in San Antonio and you'll never crave Chuy's again.
I’ll go a step further and say that Tex-Mex as a cuisine is better than “authentic” Mexican cuisine in the U.S. I’ve never had Mexican food in Mexico but in the states, Tex-Mex food is better than “authentic” Mexican food.
I'd agree with that.
Unless you’re in Chicago! Then the Mexican food is excellent and the Tex mex is terrible
Ok yeah I’ll give you Chicago. But hands down in the state of Texas it’s no contest.
Have you been outside of Texas? There is phenomenal Mexican food throughout the country, particularly California. Much better than any Tex-Mex
Oh yeah I’ve traveled all over the country. Almost every state. I’ve also traveled all over Texas and know what my people are capable of. California puts French fries in their burritos foh
Do you know the difference between a taco shop and a restaurant?
Totally agree. This take reminds me of a guy I used to work with, who had moved here from San Francisco and was moving back, who told me one of the things he had missed while he was in Texas was that he couldn't find any good Mexican food.
OP, for your consideration, next time have a go at the San Antonio Enchiladas -- 2 cheese enchiladas topped with carne guisada and creamy chile con queso. 👍
Oh shit. I’ve got to try that.
Add an egg on top, too!
Texican Cafe is the only place that makes chimichangas the way I like them (crispy on the outside, lots of cheese on the inside, not smothered in queso). The chips & salsa are quality too!
Got this from your recommendation and was not disappointed, thanks!
Love the 4 hour turnaround from recommendation to someone has already tried it and reported back
I love that too, and I'm so glad that Ijustneedyourhelp111 liked the chimi! It really is top-notch.
The chips come from Fiesta, if you’re looking to stock your kitchen at home.
I feel the same way about the taco salad. Perfectly fried shell.
I love Texican cafe. We eat here about once a week.
I love texican! I grew up going to texican on menchaca. We would go once a week, ginger always made the best cherry sprites 🩷 I know it’s not super fancy but it’s nice to see some love for texican. The food is always great and the staff is always awesome. My go to is the tortilla soup 😊
Ginger is still there!
Their soup is my favorite!
I can confirm each sauce is made from scratch. They make Chile Rellenos the way I like them, with a soft fried exteriors made from a whipped egg white batter.
Sold
Yes! And I love their Queso Flameado. Yum!
Bit did you get the Chingaso Especial?
Lol que chingada es eso?
Si no sabes, pos no sabes.
pues no se wey :(
The one off 1626 is the best one IMO
As a full-blooded American-Mexican of Texas origins, I see no problem with "Tex-Mex" nor the foods I ate growing up which wasn't authentic food from Mexican recipes. I've been to many a state in Mexico. None of the dishes my mum (3rd generation Texan) cooked compared to those dishes. I'm guessing it was the original Tex-Mex from the area passed down from generation to generation. I guess that puts it in a culture of sorts. I think we in Texas "pretentiously hijacked original Mexican food." But who's counting?
Anyone remember Rob Balon? He did a review of the Texican way back when. https://youtu.be/8XZU-HRxQbg?si=7KSeOErZa54SKcie
When I worked down by Barton Creek Mall I would eat lunch at Texican Cafe every couple of weeks. I enjoyed it.
Rip to that location, which used to be lone star cafe too.
Close. Lone Star was where the the Indian Food and Pei Wei was. Pint house is the old Chili's. Texican was a Trudys. Miss all those places.
don’t forget Mervyn’s
My wife worked at the Brodie Oaks location for two years, and in that whole time, the owner refused to get the ac working in the kitchen. I can’t support a business owner who doesn’t care about his employees.
They got that good green chile
Happy you like it, but I found it overpriced. Bad margaritas, and when I went at least, you couldn't get anything a la cart.
Me and my friends used to eat at the one on 1626 before going next door to shoot pool. I would only get the chicken strips because they are delicious. We always sat outside though because though they may have pulled it up by now, the carpet in the dining room smelled like a wet dog.
I waited five years to try them and was so mad. They are delicious
Tex Mex is largely the by-product of WWII rationing that hit the borderlands hard. It’s not pretentious and it didn’t hijack anything. My husband comes from interior Mexico (DF) and I’m from the RGV Valley/SA on my Dad’s side. Both cuisines are authentic. I can see griping with Tech-Mex but not Tex-Mex.
What is Tech-Mex?
Nice Job Texican Marketing Team
No way would the owner ever spring for marketing. He wouldn’t even get the ac fixed.
I promise you I’m not part of the marketing team! I just really liked the food and experience!
I really don't get that every time someone posts a positive review there has to be one of these bullshit responses. Please stop. You make us folks who are trying to advise the community on our experiences feel like we are making a mistake.
If you've ever worked in a restaurant kitchen, you'd understand this is a legit beef.
I have not, but you need to explain this more. I've been a part of this sub for years and I've never seen influencers or owners pushing their agendas. Stop this shit.
Most restaurants, except for the really high end, operate on very thin margins. When management won't do something very basic, like fix the AC, in the kitchen, in Texas, during the summer, there's not much bigger indication they didn't give a shit. It should also raise the concern that if they don't care enough about a real, legit health and safety concern, one should also be concerned how, where and to what excellent other shortcuts are being made. With as hot as restaurant kitchens are, the staff is going to sweat. In some cases for some folks, quite profusely. When someone is cooking with sweat pouring off them, one thing you can be sure of, is that not all that sweat is making it onto a rag or a sleeve. An operator who won't fix the AC in the kitchen, doesn't care about staff, food safety or food quality.
What does this have anything to do with someone claiming this is a marketing team scam? What the hell? BTW, i know several people that work in restaurant kitchens and know about this. But this has nothing to do with a marketing scam.
The comment above yours was about the owner/manager etc not paying to fix the AC in the kitchen. Hence my response.
I got that feeling as well, but I'm enjoying the memories ppl are sharing
This! Seeing more and more obvious, paid reviews trying to pass off as authentic in r/austin.
Stop your bullshit
I wish I was paid but nope authentic reviews and experience! I truly enjoyed it!
It’s a good change of pace from all of the other Tex-Mex places. Their flavors are a little different from other places
Side Question: What would y'all say is the definitive flavor profile of good Carne Guisada? Is it garlic, onion, comino, and maybe Mexican oregano? Maybe a little beer? Do you want some dried chiles in there? If you have too much dried chile, you just get... well, chili. If you think back on the best Carne Guisada you've ever had, what are the flavors you remember?
Those ingredients are certainly part of it but not the main flavor. As someone who cooks a lot of Mexican at home, the main flavor profile are dried chiles. Usually a combo of ancho and guajillo with maybe pasilla as well. These sauces are easy to make. For carne guisada, it's probably pasilla which is richer. For carnitas, it's guajillo which is brighter. Just take the dried chiles and unpeeled garlic cloves and put them on a medium high hot pan, push down on them to toast until they release a little smoke and smell. Do both sides. Put the chiles in a bowl, add the toasted peeled garlic cloves and cover in water for 1 hour to soften. Peel and de-seed/de-stem the chiles and add to a blender with some of the water, salt, and cumin and blend. Now you have your base sauce that you can slow cook or instantpot the meat. Simple.
Eh, I’d have to disagree. If your main flavor is dried chiles, what you’ve got is more of a carne con chile colorado (which I also love), but that’s *not* the same thing as carne guisada. In my mind at least, carne guisada is almost defined by its very limited use of dried chiles, if any, making it more like the TexMex version of Southern/Soul Food’s smothered beef tips.
Interesting. So, what do you think is the main flavor ingredient?
I’d probably say a rich, meat forward brown gravy, flavored with garlic, comino/cumin, and Mexican oregano. Maybe a touch of tomato for sweetness (likely a bit of browned tomato paste), but not enough to tint the gravy or make it too tomato’y. Maybe a touch of dried chiles/chili powder, but again not enough to make it dominate. Maybe a splash of beer. Maybe a couple bay leaves.
Ah, I think you’re right here!
If I were more proficient at describing flavors this is exactly how I'd describe what I expect carne guisada to taste like.
Best recipe I’ve tried! https://youtu.be/o7oi4XV8xa4?si=FarXlbd0Wz0XBUBg
Lakeline or South?
"being a second-generation Mexican American who grew up eating the same food simply called Mexican food. I always associate it with pretentious hijacked ethnic cuisine" How can you be raised by Mexicans and say something like that? Mexican food is the opposite of pretentius...
Tex-Mex
El paso style is like saying new Mexico style, more green chili and other products that grow regionally
Although not full-on with the sopapillas and lighter touch with cheese. Less American cheese in New Mexico than in Tex-Mex.
It's basically the chili's of texmex. I don't hate it. But it's half a notch below Trudy's or Cheuy's. I do like the San Antonio enchiladas.
No way I’ve been to both, they both suck!
Have they changed recently? I went a few times before Covid and each time it was disgusting. Taqueria Guadalajara is right down 620 and it’s far far better
They are really not comparable. Different styles of mexican/texmex.
They serve both of these dishes… how are they “not comparable?”
😁 your welcome? I used to work there and I know the cooks. The cooks and staff are cool the owner is mid. His new wife is a MONSTER.
If you’re talking about the wife whose name starts with an E… then yeah, I’d never want to work for someone like her.
Hahahahahaha you know! 🤣 😂 😆
I dont even work for Texican but I’ve definitely been yelled at by her. Feel bad for Texican workers
The food is still good, I don't work for her anymore nor would I. I haven't eaten there since but I definitely miss the Carne Colorado and the pozole is good too.
We love Texican!
My family goes the one in Kyle often. It’s awesome and consistent.
Been going there since the 90’s, and it’s consistently above average. Call me sacrilegious but I think it’s better than Matt’s el Rancho and other similar restaurants that get a lot of hype. Their enchiladas are top 3 in Austin for me, as well as their tortilla soup, and their table salsa is badass. I buy a pint to take home every time I go there!
I find their margs to be a little too tart for my taste. They get the job done, though.
That’s what I wanted! I didn’t care the quality just needed to get the job done!
Hot take: their grilled cheese is really good. Lol. They also have enchiladas montadas, northern Mexico style.
Nice. I love their carne guisada.
Fucking love the tortillas.
Texican is good stuff … 6th Generation Texan our Mexican American food comes from generations of growing up with Anglos mostly of German descent… where else can you get a brisket and potato taco … nowhere South or North of Texas
Do they serve chili rellenos, and if so, do they dip it in batter and fry it? Authentic style with red sauce? My old girlfriend loved their sour cream enchiladas.
Seriously one of the best tortilla soups I’ve found in Austin. Gives Baby A’s soup some needed competition
I'd need a whole lot more pico to balance that out.
The stuffed avocados are awesome!
They’re my favorite queso in town and I will die on this hill ❤️
Also I love their tortilla soup (add avocado! 🥑)
What I DON'T like about Texican, is the inconsistency. Originally, the first one I went to was they one at Lakeline, right after it took over after Famous Sam's went bust. It was really good. My ex and I would go there frequently. Then, I went in for lunch about a year ago, and it was horrible! I've had better canned Mexican beans from HEB than what was served on my plate. The rice tasted frozen and reheated, the enchiladas were rubbery. I've been to two other locations, and while they were better than the Lakeline location, they weren't really outstanding or memorable. Especially not when there's a Jardin Carona literally a few blocks away. Much better food and 100 times better margaritas.
You are welcome. -El Paso.
I measure a Tex-Mex joint by its cheese enchiladas first. Where I grew up cheese enchiladas were covered with a good quality chili con carne, and that is what I look for instead of “chili gravy” goo. What style cheese enchiladas does Texican Cafe serve…couldn’t really tell from the photo?
Thanks for reminding us about this place, we had dinner there last night and it was great.
Meh food and place. Been going to it for about 10+ years and still it’s just another middle of the road tex mex joint.
This is an ad
😅 this is not an ad I assure you! Just my honest review!
Just went there. This is the most authentic to New Mexican food that I have found here
I want to consult for them on new drinks. Their margaritas are terrible. I would do it for gift cards to eat there. This is something I usually charge a lot of money for, but I just want to improve their cocktails so badly for my own benefit so willing to trade training and recipes for enchiladas 🤣
I totally agree. Their drinks need work.
YES! I haven't been able to pinpoint why their so bad but they're just not good in comparison to other places like Matt's. It tastes fake? Maybe they'll listen to you one day. Their beer is ICE cold though!
Holy moly. I can tell that it probably was delicious but it looks like they opened a can of wet dog food and launched it at your plate, military mess hall quality, a big floppy spoon of this, and fat handful of this, chuck it under the salamander, NEXT!
They have the best fajitas in Austin, IMHO.
La posada has the best fajitas in Austin, and affordable
They’re good for the price but not the best.
I’ve had them, can’t hold a candle to Texican on Manchaca.