Best Mexican Food in Hays County

Moving to Wimberley from Nashville, I was elated about the prospect of top quality Mexican and Tex Mex cuisine. I had until very recently been disappointed by the local offerings. It seems mediocre mex and dry burgers were the specialty of the region.

That all changed when a new owner took over the small diner in the Shell station here in town. There are 2 specials every day and a list of a dozen or so tacos. They also make there own salsas and pico, with 6 or 8 available for your dining pleasure every day.

The Enchiladas were amazing, as are most of the specials, and the Barbacoa Taco is almost a must have for most visits.

I really hope that they can make a go of it and stick around. I implore you all to support them, just so long as the line doesn't get too long.

The Fast is over

Okay, after several months sabbatical I am returning to try and revive the spastic synapse, and possibly expand it somewhat. It has been one hell of a year, and I will be pleased to see the backside of 2009.

That being said the eatin's been good as of late. The Leaning Pear semi-regular Floreani Friday night dinner has proved to be one of the highlights of the week. They don't charge a corkage fee, and Mike has deftly honed the art of picking up on the 12 under 12. In the past month I have had the Broken Arrow wild boar relleno, and sea bass on a bed of puree' cauliflower with lemon. The soups are also absolutely spot on more times than not.

I have pretty thoroughly covered the Hill Country Barbecue offerings, and now seem to be on a quest for the best sandwich. Yesterday I scored bigtime at Fricano's deli on East 31st street in Austin.

http://www.fricanosdeli.com/
The coleslaw was amazing, and it wasn't long before toasted perfection came to our table in the way of their Italian Club on sourdough, and an Ainsworth (which is chef's choice, he makes what he feels) we ended up witha Turkey with Provolone, Fresh Basil, Red Onion and the house Olive Tapenade on multigrain. All of the bread is baked for them locally by Chuy who used to be the head baker at Mandola's. I took their Italian Wedge to go and it was also very,very good.