Cisco’s Restaurant now open for dinner
The famed migas at Cisco’s Restaurant (1511 E. Sixth St.) are staying up past their bedtime. The legendary restaurant opened in 1950 by Rudy “Cisco” Cisneros has long been known for its breakfast tacos, biscuits and lunch plates, and now it’s getting in on the nighttime action of East Austin.
The restaurant recently introduced a dinner menu, which includes an expanded version of the fajitas it serves as lunch, along with taco salads, crispy tacos and those popular migas. The dinner changes follow the new ownership’s addition of beer, margaritas, bloody marys and screwdrivers. Cisco’s is open dail yf rom 7a.m.to10p.m.
An ownership team that includes Matt Cisneros, grandson of the restaurant’s founder and namesake; Antone ’scoowner Will Bridges; commercial builder and co-owner of historic Hoffbrau Steakhouse Rick McMinn; and local business and real estate investor Bryan Schneider purchased the longtime community favorite and regular hangout of politicos from Clovis Cisneros last year.
Southern Living’s barbecue editor Robert Moss has named the Top 50 Barbecue Joints in the South. Louie Mueller Barbecue of Taylor and Snow’s BBQ of Lexington both cracked the Top 5, coming in at two and five, respectively.
Austin’s highest-ranked spot is Franklin Barbecue ,w hich came in at No. 7. It was followed by Valentina’s TexMex BBQ atNo.17and Micklethwait Craft Meats at No. 35. Check out the full list and see what other Texas barbecue greats made the cut at SouthernLiving.com. Head to aus- tin360.com/bbq to read my list of the best barbecue restaurants in Austin.
The best migas tacos in Austin (America?) now have another point of distribution. Maritza and Reyna Vazquez opened their third Veracruz All Natural taco truck last week in the Mueller neighborhood. The latest truck is located at 4209 Airport Blvd. and is open from 7 a.m. to 2 p.m. and 6:30 to 9:30 p.m. Tuesday-Sunday.
If you’ve snooped around the north side of the Loro parking lot and ambled over to the bar counter at the north end of the restaurant, you know that Tyson Cole and Aaron Franklin’s “fine-casual” spot already had dedicated parking spots and pick-up area for to-go orders. Last week the restaurant took another step toward making things convenient and efficient for guests by introducing online to-go ordering.
The to-go menu includes daytime items such as oakgrilled snap peas, char siew pork belly, Thai green curry pork sausage, smoked prime bavette and more. Since the sliced brisket is only available at dinner, it is not available via to-go service.
To-go ordering is available from 11 a.m. to 5 p.m. Monday-Friday. Guests can order online and pay online or in person, and enter the dedicated door on the northwest side of the build ing. Guests can also order ahead by calling 512-916-4858.