Wednesday, October 2, 2013

Iron Cactus

The Iron Cactus in downtown Austin is located in the heart of historic 6th street.  The turn of the century building was remodeled in 1995 to include their famous rooftop patio which offers a fantastic view of Austin. The mission of Iron Cactus is to create a warm, friendly and unique environment while providing guests with the best Mexican food and fresh lime margaritas in the market. Featuring over 100 tequilas, the Iron Cactus has been named a top ten tequila bar by many national publications.

I arrived late in Austin to meet up with Keith who had already been in town a couple days for a work conference.  I dropped off my bags at the hotel and we immediately walked over to the Iron Cactus for a late dinner.  All I was craving was a margarita and some nachos, and Iron Cactus delivered.  The place was fairly large and the service incredibly friendly. We were checked on by not one but two different managers to ensure that everything was to our liking.

The Chicken Fajita Nachos that I ordered were not extraordinary but satisfied my craving.  It was an appetizer portion of crispy tostadas topped with grilled chicken, refried beans and blended cheese.  They were served with a small dollop of guacamole and sour cream, along with sliced jalapeƱos and pico de gallo.  Keith ordered a heartier meal of Stacked Pork Enchiladas.  These pork carnitas were stacked on red corn tortillas and layered with Hatch green chiles, rajas, and Monterrey jack cheese. They were topped with homemade verde sauce and an over easy egg and served with a side of Mexican rice and creamy refried beans.  His dish was different and overall our meal was tasty.  Iron Cactus is great for groups and a gave us a great introduction to the casual Tex-Mex fare of Austin.

Total Rating: 3.73
Food: 3.5, Price: 4, Service: 4, Ambience: 3.5, Accessibility: 5

What I ate:
Chicken Fajita Nachos
crispy tostadas topped with grilled chicken, refried beans and blended cheese. 
Served with guacamole, sour cream, sliced jalapeƱos and pico de gallo.

Plus Keith ate:
Stacked Pork Enchiladas
pork carnitas stacked on red corn tortillas and layered with Hatch green chiles,
rajas, and Monterrey jack cheese.
Topped with homemade verde sauce and an over easy egg.
Served with Mexican rice and choice of beans.

Iron Cactus on Urbanspoon

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