Torchy's Tacos

 

4211 Spicewood Springs Road

Austin, TX

M informed me there was a decent taco place in between our parents’ houses so when my mom and I were a little hungry after a day of shopping, we dropped in to grab a snack. The menu is full of tacos with humorous names – for example, I ordered a Trailer Park and was asked if I’d like it “trashy” (with queso). I declined. We also had the green chile pork taco, as I love green sauce. I asked for both on corn tortillas, which are something that I miss quite a bit in London. My mom and I attempted to share these (I wouldn’t advise it though unless you really don’t mind making a complete mess). And while they were good, I’m not sure about the $4 price tags – next time I’m in Austin my friend E has promised me a taco hunt where we go to all his favourite (and minimally priced) taco stands in the city.

Fajita Seasoning

I used to make fajitas all the time when I lived with N & E in our student days. I can't even remember what we did back then for fajita seasoning - I think it was circa the era in London where Old El Paso box sets were the only way to get taco shells and tortillas, so they probaby also came with a seasoning pack. Thank goodness things have moved along since then (though not to worry, those silly box sets are still available). 

Anyway. I did not buy a box set this time, so was lacking something to season the chicken with. The internet to the rescue, as usual - so here's a nifty little recipe that I adapted to fit what I already had in the house.

Fajita Seasoning
Adapted from Kathy at Food.com
Makes about 4 tablespoons

Ingredients

1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube (I used one cube)
1/4 teaspoon garlic powder (I used one clove of fresh garlic instead)
1/2 teaspoon cumin
 
Original recipe also called for onion powder, but I just cooked some onions to go with the fajitas, and cayenne pepper, which I just didn't have.
 
Method
 
Mix all ingredients together in a mortar and pestle, crushing the stock cube and garlic clove as you go.
 
Use in fajita recipes whereever it calls for seasoning (I think 1 tablespoon per 400-500g of meat is probably about right).

Black Bean Soup

During our kitchen clear out, I found some extra packages of dried beans, including some black beans. A coworker had been reminiscing recently about the black bean soup she had in Cuba, and that reminded me of the black bean soup I used to have at Tex-Mex restaurants back home. I cobbled together a few recipes to come up with the below - the bacon is an addition due to my belief that very little makes beans taste as good as a bit of smoked pork. Cumin gives it some warmth, oregano is thrown in because it was in one recipe and I am trying to use up some dried herbs, and I added a few drops of Tabasco to give it a little kick. The picture is quite drab looking, but the flavors are anything but. I topped servings with a little grated cheddar and cilantro/coriander - sour cream would also work for those of you who like that kind of thing.

Black Bean Soup 
Serves 8 generously

Ingredients

500g black beans, soaked
8 cups water
1 tablespoon kosher salt
8 rashers smoked streaky bacon
1 cup onion, chopped
1 cup green pepper, chopped
1 cup celery, chopped
1 cup carrots, chopped
6 garlic cloves, peeled
2 teaspoons cumin (or to taste)
4 teaspoons white vinegar (I used rice vinegar as it was all I had on hand)
1 tsp dried oregano
8 dashes of Tabasco (optional)
grated Cheddar cheese (optional)
chopped cilantro/corinder (optional)

Method

In a large pot, add the water and salt. Add beans and simmer until soft (approximately 90 minutes). Cut bacon strips into lardons and fry until crispy. Remove bacon with slotted spoon and place into pot of beans. Sauté onion, pepper, celery and carrots in remaining bacon fat until the onions turn golden brown. Add garlic, cumin, oregano and vinegar. Cook, stirring for 3 minutes. Drain about 1/2 cup water from beans and add it to the sauté.

Cook over low heat for 30 minutes.

Combine vegetables with beans.

Cook for another 30 minutes, adding more water if necessary. Add Tabasco if using. If you like a smoother soup, you can use a stick blender to blend some of the soup - I did this for a few pulses so that it remained quite chunky but thickened a bit. Also, if you want it to be vegetarian, just omit the bacon and saute the vegetables in olive oil instead.

Magnolia Cafe

2304 Lake Austin Blvd.
Austin, TX 78703

On our way out of Austin for a trip along the Wine Road 290, we stopped at Magnolia Cafe to fill our tummies with some breakfast. A and I decided to share, so he ordered a special of fried eggs over a mini-mountain of home fries mixed with cheese and sausage. I had the Big Breakfast Tacos, which were stuffed with scrambled egg, avocado, cheese and bacon. Strangely, we both thought the portions looked a little small when they came out (maybe we'd already been in Texas for too long) but it turned out to be the perfect amount of food - we left full but not grotesquely so, and we headed off to get started on our tastings of Texas wine in good spirits.

Hula Hut

3825 Lake Austin Boulevard
Austin, TX 78703

Once I had both my A's with me in Austin, we headed out to Hula Hut to enjoy the sunshine and some festive drinks. To use up a Groupon deal I had, we ordered Queso Compuesto (queso with fajita beef, guacamole and pico de gallo), Shrimp Quesadillas, and Chicken Flautas. The flautas were my favorite - crispy cigars of tortillas stuffed with tender chicken - and the shrimp quesadillas made me realize I'm not too fond of shrimp with cheese. Cocktails were fun as well - I wish my memory was better but all I can remember is that mine had sweet tea vodka in it. Sadly, later on the same day we were there, the pier where we sat caught on fire due to some errant fireworks from the restaurant next door - I hope they repair it soon so that Austinites can continue to enjoy eating outdoors during the winter months!

Breakfast Tacos

I had tortillas in the freezer from my last trip to Texas, a little cubed pancetta leftover from another recipe, some eggs, parmesan and potato wedges in the freezer. Inspiration struck, and breakfast tacos were soon on the menu. Bake a handful of potato wedges according to the package instructions (mine take about 20 minutes from frozen). Fry up about 3 tablespoons of chopped pancetta (or bacon) until the fat renders. Meanwhile, beat 4 eggs in a bowl. Add the eggs to the pan once the pancetta is finished cooking, and scramble until you get small curds and the mixture is still a little moist. Warm four tortillas (I just microwave them with a damp paper towel draped over the top), then put some egg/pancetta mixture on a tortilla, grate some parmesan over, and add potato wedges. Tabasco or other hot sauces (Cholula for one) are fantastic additions, as is freshly grated black pepper. Roll up and eat! Serves two hungry hungover people.

Chipotle

114-116 Charing Cross Road
London
WC2H 0JR

Why hello there Chipotle. I've missed you. Or at least, I thought I missed you. We spent so much time together in the US that when I left, I lamented your absence over and over again. So when you finally ventured over here, I was excited to see you again. But I forgot that in the years since we have parted, other places in London such as Luardos and Chilango and Benitos Hat were quietly taking your place. And now, you are not as wonderful as I remembered. You are more expensive (I couldn't even bring myself to pay for guacamole), and smaller, and just not as special. This all makes me very sad, as I realize you are just too late - our relationship will never be the same.

Black Beans

Black Beans
Adapted from Allrecipes

Ingredients

1 (400g) tin black beans (or use dried black beans)

1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh coriander
1/4 teaspoon chili powder
salt and pepper to taste

Method

In a medium saucepan, saute onion and garlic in oil until translucent, about 5 minutes. Add black beans and enough water to come 3/4 up the way of the contents of the pan, and bring to a boil. Reduce heat to medium-low. Season with coriander, chili powder, and salt and pepper. Simmer for 5 minutes, and serve.

Chicken Fajitas

Chicken Fajitas
Adapted from Epicurious

Ingredients

1 large onion, sliced
3 red or orange or yellow bell peppers, thinly sliced
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
500g chicken - I used diced breast meat and thigh meat
12 flour tortillas

Method

Heat oil in heavy large skillet over medium-high heat. Add onion and bell pepper and sauté until almost tender, about 10 minutes. Add cumin, paprika, cayenne, garlic powder, oregano and thyme and continue cooking 1 minute.

In a separate pan, heat oil and add chicken. Salt and pepper to taste and fry until golden and cooked through.

Add chicken to vegetable mixture and stir to combine. Serve with flour tortillas, cheese, guacamole, lettuce, tomatoes, and black beans.

Trudy's

8820 Burnet Road
Austin, TX 78758

Trudy's is an Austin institution - they make killer Texas Martinis (you can only have two before they cut you off) and serve up some pretty awesome Tex-Mex. My mom took me and A there on our last day and we went all out. I couldn't resist the lunch buffet - for $8.95 it's a real bargain and they seem to put a little bit of each of their dishes there for you to try. Starting with the fish goujons and going clockwise, there's a soft beef taco, chicken flauta, smoked chicken enchiladas, grilled pork chops, grilled chicken and a stuffed avocado. There were also little servings of flan for dessert and lots of fresh fruit. My mom went with the stuffed avocado as an entree and an enormous portion of avocado stuffed with chicken and cheese came out with rice and beans on the side. A got a giant burger with gorgonzola and bacon, which he polished off happily. And since he got potato wedges when he ordered shoestring fries, our waitress just comped a massive side of shoestring fries to go with the potato wedges. Genius.

Juan in a Million

2300 East Cesar Chavez Street
Austin, TX 

78702

Juan in a Million is an Austin institution but surprisingly I had never been there before. A and I decided it was a good place to have some breakfast before hiking up Enchanted Rock. The Don Juan (above) is their signature dish - two flour tortillas with a heap of eggs, potatoes, bacon and cheese on top. I also ordered a chorizo and potato breakfast taco. A and I shared this and were stuffed afterwards. There's a competition to see who can eat the most Don Juans in one sitting - apparently the record is seven, which horrifies me. All of the above, plus free chips and salsa and a coffee, came to less than $10. Austin rocks.

Chuy's (Revisited)

I know, I just posted about Chuy's last week. Well, A has arrived in Austin and it wouldn't be fair if he didn't get to go as well, so we dropped in for another lunch. At least I ordered something different this time. I wasn't as hungry so I got the chicken quesadillas from the starters section, and A ordered the carne guisada (beef) burrito (which forewarns you on the menu that it is "Big as yo' head"). The chicken and carne guisada were both incredibly tender and flavorful - whoever is cooking the meat in the kitchen sure knows what they're doing. Along with A's New Mexican martini, and the neverending chips and salsa, we had a great time.

Guero's

1412 South Congress Avenue
Austin, TX
78704

We were hunting for cowboy boots on South Congress when lunchtime rolled around and I took the opportunity to go back to Guero's. It's been years since I was last there, and I remembered really liking their tortilla soup. I ordered a small tortilla soup and one fish taco in a corn tortilla. The soup was as delicious as I recalled - a lovely light chicken broth with bits of tomato, cilantro, avocado, cheese and pieces of tortilla chips thrown in. The fish taco was good as well, though it could have done with a little extra seasoning. They make their tortillas on the premises, which is a nice touch. The other cool thing about Guero's is their salsa bar - they have both green and red salsas and a pico de gallo as well to dip freshly fried tortilla chips in. The whole family enjoyed their meal and there was a good atmosphere as well - lively without being too loud. Thumbs up.

Chuy's

11680 Research Blvd
Austin, TX
78759

My brother J and I usually head straight for Chuy's once we're back in Austin, and this trip was no different. We immediately started with queso to eat with the amazingly crisp freshly fried tortilla chips and the spicy salsa that come in unlimited quantities. There was also a rather bizarre bowl of ranch dressing that I have never seen before, but we ignored it after a taste. J and I both got combo plates, while A tried the Chuy's special (chicken enchiladas with green chile sauce). Between our combo plates, there were crispy beef tacos, chicken flautas, a chicken chalupa, cheese enchiladas, beef enchiladas and a chicken enchilada with green chile sauce. Mexican rice and refried beans also came on every plate - my lunch was so large it actually came on two plates! We stuffed ourselves and then packed an entire box with leftovers for another meal. Now if only I could get someone to open a Chuy's in London...