(From May 2012)

Boasting food from South and Central America and “the islands,” Azuca’s menu is wildly varied. We started out with a peppery tortilla soup and a black bean soup enlivened with cilantro, both of which scored high for originality and flavor. A mixed grill with beef, pork, chicken, sausage, and plenty of chimichurri sauce could have served two or three of us, which was just as well, because the Argentinean beef shank was mostly bone and what little meat there was proved objectionably tough. Such problems are rare, though, and the jovial atmosphere combined with the exuberant Latino art make Azuca a destination like no other in town.

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(From February 2012)

Street fare inspires the menu, although a few Tex-Mex standards (like the really tasty cheese enchilada specials) are on the menu too. But why choose the South Texas ubiquitous when this is almost the only place to find rare treats like exquisitely flaky empanadas? These flaky, eat-with-a-fork envelopes have fillings both savory and sweet; the pork guisada with red chile and comino is an entrée-worthy star, while the mango-raspberry proves a tropical pie to die for. Inside are booths and cafe tables; out back is a shaded beer garden/icehouse patio. Beer & wine.

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(From January 2011) Wrought iron, earth tones, and Argentinean-inspired art and sculpture make this hot spot for beef a standout among El Paso’s fine dining restaurants. Originally established in Chihuahua, Garufa’s newest location offers skilled service not often seen outside classic New York steakhouses. Prosciutto-wrapped asparagus served on a bed of spinach and topped with the olive oil used to sauté the asparagus is crispy and salty. The traditional Argentinean steaks are top-notch and served juicy and fragrant with sautéed onions and jalapeños. Plus there’s house-made chimichurri on the side. Bar

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(From April 2012)

Although we were tempted by a specialty at this cosmopolitan spot, the famed Scrambled Cloud Eggs, we tried something new: a split popover stuffed with thin slices of ham, poached eggs, Gruyère, and hollandaise; red pepper flakes spiced up the roasted potatoes paired with this filling dish. After that we indulged in a cup of hot melted Belgian chocolate with half and half, sprinkles of assorted cocoa powders, and a lily-gilding dollop of whipped cream. Bar.

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(From February 2012)

With no mango on the menu and no fast food in sight, the newest spot on the square in Tyler is a mystery. What we did find, though, was a simple setting, warm service, and an abundance of delightful Venezuelan dishes. We sampled the maduros con queso, tasty fried plantains with melty cheese, and the cachapa, a grilled sweet-corn cake filled with cheese and shredded chicken (a delicious mix of flavors, though the accompanying black beans and rice were on the bland side). A friend marveled at her patacón: shredded beef, tomato, onions, and pickle sandwiched between slices of plantain. The refreshing cantaloupe and watermelon aguas frescas were like drinking liquid fruit.

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(From June 2011)

Having come up with the recipe that would be the genesis of El Pollo Loco, it only makes sense that the popular Palenque Mexican food enterprise has now grown to include a Latin-inspired rotisserie chicken restaurant. The succulent roasted bird is served up with traditional beans and rice and made-in-house flour and corn tortillas; the interior is modest; and the service is quick and friendly—just what you’d expect from a member of the Palenque family.

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(From July 2011)

This little strip center place in Bridge City is the real deal. From our starter of crispy fried plantains to the authentic Cuban sandwich—a crusty bun piled with tender pork, ham, and Swiss cheese—we delighted in every menu item we sampled. Be sure to try the ropa vieja, the house specialty of shredded beef simmered in a lively sauce of tomatoes and peppers, or the steak sandwich, pounded thin Cuban-style and laced with shoestring potatoes for a satisfying crunch. 

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(From June 2011)

It’s tiny and cosmopolitan and the food, reflecting the cuisines of Argentina, Venezuela, and Columbia, packs a wallop. If nothing else, order a cachapa: a grilled sweet-corn turnover crammed with chicken and cheese. And we confess that we’ve never cared much for plantains, but these are world-class. Equally delicious are the chicken-cheese empanadas. A crisp meringue and alfa-jore cookie dusted with powdered sugar were just enough to satisfy our sweet tooth. Breakfast and brunch dishes are available all day. Beer & wine.

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(From June 2012)

With the slow demise of Nuevo Laredo, there was little reason to venture downtown—until La Posada’s Zaragoza Grill rose from humble riverside origins. Tantalizing takes on tradition abound at this lovely hotel dining room, and new standards are redefined. Shrimp get tipsy with tequila and tumble into crepes, kept company with roasted corn and cheese. Lengua takes on new depth when it’s quick fried, sided with fresh guacamole, and topped with translucent bits of pickled onion and roasted chile arbol salsa. A simple salad proves a keen balance of citrus and manchego, all sprinkled with toasted pumpkin seeds. Our favorite meaty entrée, beef tenderloin, is perfectly gilded with queso fresco and a lazy drizzle of guajillo chile–kissed butter sauce. Bar.

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