When you drive through the opening in the roadside wall you are in what was once an RV park by Terlingua Creek, shaded by large cottonwoods. All gone now. What remains is the half-subterranean bar and restaurant on the left. Although the place has retained the atmosphere of the original, it has shed the slapdash vibe to become a professionally run facility. There always seems to be live music (some better than others) and the food—pizzas, burgers, steaks—comes out pretty quickly. A fat jalapeño, roasted and splayed, amped up our bistec toreado, which also came with garlic whipped potatoes (better than any baked version), but what made the dish were the onions sautéed in soy and lime—wonderful.