{"id":1000427,"date":"2026-08-14T14:41:17","date_gmt":"2026-08-14T14:41:17","guid":{"rendered":"https:\/\/www.europesays.com\/us\/1000427\/"},"modified":"2026-08-14T14:41:17","modified_gmt":"2026-08-14T14:41:17","slug":"ny-times-names-garcias-to-best-mexican-restaurant-list","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/1000427\/","title":{"rendered":"NY Times names Garcia’s to best Mexican restaurant list"},"content":{"rendered":"

The New York Times included four Texas restaurants on its list of \u201c41 of the Greatest Mexican Restaurants Across the United States<\/a>.\u201d Published Thursday, August 13, the Texas restaurants on the list are:<\/p>\n

Mostly written by James Beard Award-winning food writers Brett Anderson and Bill Esparza, the duo \u201cvisited dozens of Mexicans restaurants across the country over the course of a year\u201d to compile the list, the Times explains<\/a>. <\/p>\n

\u201cThis list is not an attempt to rank the best Mexican restaurants,\u201d the duo write. \u201cIt is, rather, a mosaic of great places to eat, from food trucks to corner restaurants to tasting-menu counters. We hope it tells an expansive story about Mexican cooking in America today \u2014 a dynamic cuisine all its own, and as American as any food.\u201d<\/p>\n

As Texas Monthly\u2019s No. 1 ranked barbecue joint<\/a>, Burnt Bean Co. is already well known for its smoked meats, but the Times also hails its Mexican cuisine, which includes its signature Sunday morning menu with menudo, barbacoa tacos, and brisket huevos rancheros. <\/p>\n

\u201cYou could call it Tex-Mex barbecue, but it\u2019s just how barbecue is eaten in a state whose Mexican border is more than 1,200 miles long,\u201d Anderson writes.<\/p>\n

\"Burnt Burnt Bean Co. served brisket huevos rancheros on Sundays.Burnt Bean Co.\/ Facebook<\/p>\n

Founded in 1962, Anderson hails Garcia\u2019s for its consistency, affordability, and pioneering combination of smoked brisket tacos. \u201cGarcia\u2019s is what an idealized American diner looks like in this part of the country: housemade salsas, tortillas instead of toast and plates of nourishing food at prices that explain why some customers visit multiple times a day,\u201d he writes.<\/p>\n

The article credits Hugo\u2019s for introducing the city\u2019s diners to a deeper understanding of the breadth of Mexican cuisine. \u201cAged into a fine-dining lion in the cradle of Tex-Mex, Hugo\u2019s still features longtime staples like banana leaf-wrapped cabrito, grilled octopus and saut\u00e9ed chapulines, not to mention mezcals and Mexican wine,\u201d Anderson writes.<\/p>\n

Operated by Edgar Rico and Sara Mardanbigi, Nixta has drawn lines of Austinites eager for its creative spin on tacos, which includes Asian ingredients such as fish sauce and furikake, as well as a dessert that nods to Mardanbigi\u2019s Persian heritage. <\/p>\n

\u201cThe reservations-only tasting menu, served Thursday through Saturday, further showcases the couple\u2019s stunning creativity and ambition,\u201d writer Priya Krishna notes. \u201cBut most of the time Nixta remains what it always has been: a counter taquer\u00eda of the utmost excellence.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"The New York Times included four Texas restaurants on its list of \u201c41 of the Greatest Mexican Restaurants…\n","protected":false},"author":3,"featured_media":1000428,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[5133],"tags":[5229,26874,980,398,43634,6985,12212,7202,7203,69351,13963,358,3187,67,586,132,5230,68,2969],"class_list":["post-1000427","post","type-post","status-publish","format-standard","has-post-thumbnail","category-san-antonio","tag-america","tag-barbecue","tag-lists","tag-media","tag-mexican-cuisine","tag-new-york-times","tag-news-you-can-eat","tag-san-antonio","tag-sanantonio","tag-seguin","tag-tacos","tag-texas","tag-tx","tag-united-states","tag-united-states-of-america","tag-unitedstates","tag-unitedstatesofamerica","tag-us","tag-usa"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/117094393113220331","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/1000427","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=1000427"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/1000427\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/1000428"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=1000427"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=1000427"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=1000427"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}