Tacodeli: Where mashed potatoes meet the breakfast taco and make happy nom-nom sounds in our belly. The salsa bar's a nice touch, but we only have eyes for the Dona sauce, that fiery minx.
The Otto is awesome! The Doña sauce is fantastic, but not for the faint of heart. It's spicy enough that when I'm feeling stuffed up, I opt for that over decongestants. It's a delicious alternative
Why settle for your basic al pastor when you can order the "Tacoloco," stuffed with adobo-braised brisket, caramelized onions, mushrooms, guacamole, cilantro, and quesofresco? Read more
Ignore the person who said there aren't vegetarian protein options. Beans, eggs, cheese, & more. Not vegan, but definitely vegetarian. Also 3-4 kinds of fish, plus shrimp & scallops for pescatarians.
The Tacoloco, filled with brisket braised until fall apart-soft in adobo sauce, then topped with guacamole, cilantro, queso, is a shining star in this menu and definitely worth trying.
Akaushi PicadilloTaco: All ground beef tacos should model themselves after this one. HeartBrand Ranch ground Akaushi beef is aggressively seasoned with garlic, and caramelized onions add sweetness.
The Deli Belly (available on Wednesdays and Saturdays only) is a $4 marvel of slow-braised pork belly, sliced then crisped, topped with cilantro and onions on a flour tortilla. Read more
Our faves: Akaushi Picadillo, Carne Asada , El Conquistador,Tacoloco, Fish Taco, Papadulce, The Heather, Freakin' Vegan, Space Cowboy, VaqueroThe Jess Special
What's not to love? The local ingredients and amazing flavors make for a mega party in your mouth. I haven't tried something that I didn't like here. It also helps that every employee here is awesome.
Sit on the patio to watch the countless idiots ignore the Do Not Enter signs to drive the wrong way on a One-Way and laugh as they get mad at the on coming drivers who are obeying the One-Way.
Since our first Austin location in 1999 we have committed to... bringing our customers an exceptional experience with our remarkable food & friendly service. We have continued to make our food from scratch out of the best ingredients we can source.(Show more)