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Posted (edited)
2 hours ago, South Austin said:

What do you guys use for chicken fajitas?

Italian dressing to marinade and season with Fiesta's Beef Fajita seasoning. 

 

I'm admittedly low-rent with my fajita prep,

Edited by dcbc
Posted
24 minutes ago, Your Mom said:

You guys are slacking.  There's no such thing as chicken fajita.

Bullshit. Its the outside skirt, ain't ya been reading'?

CHIEF

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Posted
1 hour ago, Brisketexan said:

Yeah, at 8.99, that is inside skirt, not outside skirt.

Since I was a teen, inside skirt has always been my preferred destination.

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Posted

Not gonna scroll back through dozens of posts, but if Matt’s El Rancho isn’t on here already that’s a goddam shame. Place was overrated in 1985 when I was a freshman, and hanst gotten any better since food-wise. There’s always a ton of hot puss there but you can find that all over Austin…

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Posted
28 minutes ago, Ignatius said:

Not gonna scroll back through dozens of posts, but if Matt’s El Rancho isn’t on here already that’s a goddam shame. Place was overrated in 1985 when I was a freshman, and hanst gotten any better since food-wise. There’s always a ton of hot puss there but you can find that all over Austin…

Blasphemer!  Matt's is Austin.

Posted
Not gonna scroll back through dozens of posts, but if Matt’s El Rancho isn’t on here already that’s a goddam shame. Place was overrated in 1985 when I was a freshman, and hanst gotten any better since food-wise. There’s always a ton of hot puss there but you can find that all over Austin…


Its as rated. Never heard anyone rave about Mats except that it’s a good Happy Hour meetup, especially for out of towners. With that said, more than once I went there on a Tuesday and was dumbfounded they’re closed on Tuesdays.
Posted
On 10/22/2025 at 11:50 AM, Brisketexan said:

Yeah, at 8.99, that is inside skirt, not outside skirt.

Today at La Familia at S. 1st and W. Dittmar.  We'll see how they turn out... 

PXL_20251023_224429731.jpg

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Posted
9 hours ago, Eskimohorn said:

Its as rated. Never heard anyone rave about Mats except that it’s a good Happy Hour meetup, especially for out of towners. With that said, more than once I went there on a Tuesday and was dumbfounded they’re closed on Tuesdays.

 

There's a laundry list of other places I'm going to take out-of-towners with a local Austin flavor before Matt's, whether for just happy hour drinks or food.  If I have guests who have never spent much time in Austin, they won't give two fucks about nostalgia.  But if I take them to Matt's for dinner, they'll be saying on their way home, "I can't believe he took us out to eat that mediocre shit."

Posted (edited)
13 hours ago, texasdago said:

Matt's is (Nostalgic) Austin, that's it

Every town has a nostalgic Tex-Mex spot where people who didn't basically grow up with it realize it's not really very good.  But the people who grew up with it, or who just don't know any better, rave about it and usually talk about how good the margaritas are.

Edited by dcbc
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Posted
2 hours ago, HenryJames said:

They're Eating The Cats Springfield GIF - They're eating the cats  Springfield Cat - Discover & Share GIFs

My granddad said the best tamales in Bosque county, during the 1950s, where made by an old Mexican man in Morgan, Tx. He said the meat was slightly sweet. When the old man passed, they tore down the man's rickety shack after he passed away and found a few dozen dog skeletal remains buried in the back yard.

The Aztecs bred chihuahuas to be the size of a chicken for a purpose.

CHIEF

Posted
13 hours ago, texasdago said:

Today at La Familia at S. 1st and W. Dittmar.  We'll see how they turn out... 

PXL_20251023_224429731.jpg

That's where I buy my lard for carnitas. The taco joint in that same gas station/carnicaria makes damn fine breakfast tacos. And they have a fantastic selection of $1 mexican hot sauces. 

Posted
4 minutes ago, irishtexan said:

That's where I buy my lard for carnitas. The taco joint in that same gas station/carnicaria makes damn fine breakfast tacos. And they have a fantastic selection of $1 mexican hot sauces. 

I need to visit that place 

Posted
18 minutes ago, irishtexan said:

That's where I buy my lard for carnitas. 

So I assume you use the lard to crisp the pork after its braised?  I just used the braising liquid that has accumulated the rendered fat.  Does the lard make an appreciable difference?

Posted (edited)
7 minutes ago, South Austin said:

So I assume you use the lard to crisp the pork after its braised?  I just used the braising liquid that has accumulated the rendered fat.  Does the lard make an appreciable difference?

I confit the pork in the lard in the oven for like 3-4 hours, and then crisp it up in the skillet before serving. That's why you gotta get the good shit, and not that Armour garbage they sell at grocery stores. 

Edited by irishtexan
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Posted
1 minute ago, irishtexan said:

I confit the pork in the lard in the oven for like 3-4 hours, and then crisp it up in the skillet before serving. That's why you gotta get the good shit, and not that Armour garbage they sell at grocery stores. 

That sounds great.  But I have a lipid profile, echocardiogram, and stress test scheduled in a couple weeks, so I'll hold off on that just a bit.

Posted
9 minutes ago, irishtexan said:

I confit the pork in the lard in the oven for like 3-4 hours, and then crisp it up in the skillet before serving. 

I mean that's the correct way to make carnitas.

Posted
11 minutes ago, South Austin said:

That sounds great.  But I have a lipid profile, echocardiogram, and stress test scheduled in a couple weeks, so I'll hold off on that just a bit.

Don't worry.  Your heart will last you your whole life.

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