This soon-to-be-national chain specializes in heaping fajita platters and frozen margaritas.
From April 2000
The twentysomethings are downstairs guzzling Herradura margaritas. Upstairs is more subdued, with space aplenty for families and larger groups. Both levels sport color-splashed walls and floors—lime green, boat blue, and sunshine yellow. Food runs from deftly done nachos—we like the Longhorn version with fajita beef and the East Austin with chili and grilled jalapeños—to orange-scented pork carnitas. Tacos al carbon filled with marinated beef, pork, or chicken are always a good chew. Grousers will want to avoid peak times, when waits are legendary and the kitchen sometimes off. But this remains one of the brighter stars of the local chain.
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