Local Dishes You Will Love: Part II
The Huevos Rancheros at Joe’s Bakery. I like the Ranchera sauce so much I got Rosie to give me a quart to take home. It’s that good and it’s the secret to this wonderful dish. Or maybe it’s the egg-washed and flour-coated deep fried bacon or the amazing refried beans. Or the house made tortillas. I don’t know. But with three eggs sunnyside up (as I always get), this dish just oozes flavor.
The USDA Bone-In Ribeye at III Forks. When I first bit into this steak, I was awestruck. Chef Jamie Guttierez could grill a can of Spam and make it taste good. Imagine what he can do with a quality piece of beef. The temperature is always spot on and the texture is exquisite. It needs no enhancements whatsoever. Just order it medium rare plus and hold on for the taste ride of your life.
The Spaghetti Carbonara at La Traviata. This is the best dish of its kind in the city. Marion Gilchrist is a master with a classic carbonara: egg atop the pasta and all. This is primal Italian cooking: less becomes more but in no way is the taste ever compromised. And the pasta is always al dente.
The Shrimp and Grits at the Grill at Rough Hollow. Chef J.P. La Coste has taken a classic dish and put a new twist on it. The sautéed shrimp are bathed in a garlic broth infused with bacon and scallions and then the wonderful pan fried grit cakes. I could eat this one on every visit.
The Carnitas at Los Pinos. Chef Margarito Maldanado has an unusual pedigree for the owner of a Mexican restaurant. He spent eight years at Mirabelle! So can this guy bring some interesting twists? Try the Carnitas if you want an answer. They are crispy, full of amazing flavors and equally tender. The house made corn tortillas are to die for.
The Lobster Tacos at the Iron Cactus. I never usually care for lobster prepared any other way than steamed with drawn butter. But I made an exception for the lobster tacos at the Iron Cactus. The fresh mini tortillas are stuffed with sautéed lobster meat, Monterrey Jack cheese, a sweet red pepper coulis and tomatillo pico. The first bite says it all: amazing flavor!
The Blazing Masala Noodles at Masala Wok. This is a great example of Indo Chinese cuisine. The dish is a fusion of the classic Chinese Lo Mein noodles fused with wonderful masala, an Indian combination of dry and roasted spices. The flavors are fiery but not overly so. I really get a kick out of this one.
The English Pea Ravioli at Trio at the Four Seasons. Elmar Prambs and his staff at the #1 restaurant in Austin continue to amaze. Their bold transition from the Café at the Four Seasons to the stunning Trio has been characterized by the introduction of many great dishes. The above mentioned ravioli is one of them. It’s not always offered but when it is, go for it. The peas, ricotta cheese and corn make for amazing flavors.
The Crab Salad at Stories at the Hyatt Lost Pines. What a dish! Create a tower or fresh lump crabmeat, hearts of palm, roasted tomato, avocado and an herb coulis. Then break it down! And you have one of the tastiest salads imaginable. If you haven’t tried Stories yet, by all means do so.
