Tag Archives: torchys tacos

Austin: Pizza, Tacos and Sunshine

My sister, who lives in Austin, is getting married this year. And since I don’t want to be an absentee maid of honor, I will be venturing down South several times over the next few months. The first of these visits came last weekend for her engagement party. Over my 2 days there, I ate at no fewer than three Austin establishments. The first of these, Magnolia Cafe, I’ve written about before, so we’ll skip it.

On Friday night, we piled into the car and drove down to the drag to fight the UT students for parking and then for sidewalk space. We did not fight them, however, for a booth at the Mellow Mushroom (8:00p must be when the “old” people eat). We were seated right away and each ordered something different:

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Kosmic Karma: Red sauce base with feta and mozzarella cheeses, spinach, sun-dried tomatoes and Roma tomatoes with a pesto swirl.

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Mellowterranean: Olive oil and garlic base with all natural grilled chicken, onions, roasted red peppers, black olives, chives, feta and mozzarella cheeses with a side of tzatziki sauce.

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Buffalo Chicken: Mozzarella cheese, grilled Buffalo chicken, caramelized onions, Applewood smoked bacon with a swirl of Buffalo sauce. Served with your choice of bleu cheese or ranch dressing.

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House Special: Red sauce base with mozzarella cheese, pepperoni, sausage, ground beef, ham, Applewood smoked bacon, mushrooms, black olives, Roma tomatoes, green peppers and onions. Topped with extra mozzarella.

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And Kate built her own salad… shout out to the ring!

The next day was February 2nd and my bestie and I were cruising around with the top down. I repeat: February 2nd, it was 73 degrees and sunny. Texas-1, New York-0.

We went to one of Austin’s favorite food trucks, Torchy’s Tacos on South 1st.

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“Damn Good Tacos” indeed.

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The Wrangler: eggs and potatoes topped with smoked beef brisket and jack cheese. Served with tomatillo salsa.

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Street Corn: Fresh roasted off-the-cob corn topped with ancho aioli, queso fresco, cilantro and dusted with New Mexico red chili powder.

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The Independent: Hand-battered and fried portobello mushroom strips, refried black beans, roasted corn, escabeche carrots, queso fresco, cilantro, and avocado. Drizzled with ancho aioli.

I must say, as someone who aspires to run a food truck one day, I know for sure that I would not make tacos in Austin. This is a market cornered by established joints like this that are, in fact, damn good. What kind of food would you like to see served from a truck?

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