Austin is buzzing about Brio, the latest showcase for the considerable talents of chefs Raymond Tatum and Robert Mayberry. Building on Texans’ love of barbecue, Mexican food, and home cooking, the two have blazed a culinary trail that not only respects the basics but gives them a cosmopolitan twist.
This smoky grilled pork tenderloin is set off by a russet-hued cascabel chile sauce; an accompanying black-bean-stuffed ancho chile offers an emphatic variation on the usual poblano. Sautéed red chard would make anyone happy to eat his greens. A fried tortilla crescent perches atop a dollop of guacamole to add a crisp finishing touch.