The staff is indeed welcoming at this staple of the Fort’s restaurants, but on our last visit we had a weird experience with the aptly named Austin Plate. We began drooling when we spied a chile relleno, large, golden, and inviting, and a chalupa—a tad small, though brimming with seasoned ground beef, guacamole, and sour cream. Surprise! That was the best thing on the plate, for the poor chile was all hat and no cattle. There was no heat in the pepper, precious little to taste inside, and the crust, which is supposed to be thin and crunchy, looked for all the world as if it had been rolled out and applied—thick, doughy, and tasteless.
City: Fort Stockton