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Step 1
El Arroyo. The flagship location on W. Fifth St. is the place to go. Whether for a phenomenal Sunday brunch, a Saturday afternoon, or any night of the week, El Arroyo’s fantastic food keeps locals coming back for more and more. The apparent hole-in-the-wall restaurant has a personality of its own, with mismatched furniture and random signage and memorabilia on the walls. The two outside decks are great to kick back and enjoy a margarita, especially during their daily happy hour from 2 to 7 p.m. Insiders know to order “Cory’s Queso” for an appetizer, named after Texas country favorite, Cory Morrow, a regular at El Arroyo. The Chicken or Shrimp Diablo is also a great starter with tender chicken or shrimp pieces and pepper strips wrapped in bacon and served with queso and salsa. The Enchiladas del Mar (shrimp and crab wrapped in flour tortillas and doused in a light cream sauce) are a delectable treat that once tried, will make it hard to order anything else.
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Step 2
Fonda San Miguel. Besides being one of the best Mexican restaurants, this festive and lively spot is one of the best places to eat in Austin, period. Located in North Austin (2330 W North Loop Blvd at Burnet Rd.), the dark woods, warm décor, lanterns, and foliage seem to transport you into a Mexican oasis. The food is layered with flavor, from roasted poblano peppers to smoky achiote spices. The seafood and pork dishes are superb, but for meat lovers, the rib-eye, served with a Chimichurri sauce is divine. For dessert, try the crepas de cajeta, homemade crepes filled filled ice cream and topped with a cinnamon and caramel sauce. The watermelon margaritas, which feature watermelon-infused tequila, are a perfect compliment to any meal.
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Step 3
Tacodeli. Even having undergone a renovation to make the interior larger, Tacodeli still feels small, primarily because it is always packed with people. It doesn’t look like much, located on Spyglass off of S. Mo Pac inside a neighborhood mini mall next to a dry cleaners and a convenience store. But, one bite of their tacos and you’ll know why people make Tacodeli part of their regular dining rotation. Three of the best to try: the Frontera Fundido, with either grilled chicken or marinated sirloin, and served with poblano peppers, onion strips and Monterey Jack cheese; the Happy Taco, appropriately named, features seasoned pulled chicken, sautéed mushrooms, cilantro, onion and jack cheese; and the Cowboy Taco, grilled beef tenderloin, carmelized onions, grilled corn, roasted peppers, guacamole and queso fresco. Try taking a couple to go and head down to the Barton Skyway Greenbelt Entrance for a picnic.
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Step 4
Polvo's. Located on South First Street, this is definitely one of the best authentic Mexican restaurants in town and a trendy spot among locals. Still family-owned and operated, Polvo’s is the one place you can get fresh, homemade tamales all day long, with endless options for fillings and salsas. Their white fish ceviche is simple and delicious as a starter, served with freshly diced tomatoes, peppers, onions, and cilantro, marinated in lemon juice. The fish fajitas are perhaps the best item on the menu; not your typical fish fajita, they are packed with sweet and spicy flavors that make each bite unique. If the weather permits, the outside dining ambience under lanterns and overgrown foliage is much more festive than the smaller interior.
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Step 5
Guero’s. Locals have mixed reactions as to whether this South Congress hotspot deserves its famed reputation. To be fair, not every dish is out-of-this-world good. That said, the vibe and spirit of Guero’s is incomparable. Local celebs, like Quentin Tarantino, are regulars and any night of the week, expect to wait at least 40 minutes for a table at peak dining hours. You cannot go wrong with any of the Enchilada Platos, served with rice and beans and your choice of filling and sauce. Vegetarians will be pleased with the Spinach and Mushroom variety, and the Homemade Mole or Fresca sauce (creamy avocado and sour cream) are unique toppings. On Wednesdays, try the daily special, Chiles Rellenos, two fresh roasted poblano chiles stuffed with corn, zucchini, onion, garlic and spices, deglazed with lime juice and white wine and topped with a dollop of sour cream and jack cheese. And for dessert, the Classic Vanilla Flan, upholds Mexican tradition.
