Brunch is better together to satisfy that hunger. Come to Sunday Brunch at Iron Cactus Dallas through February 28, 2016 and show the flyer to get one brunch half-off if you buy one Adult brunch at full price. Brunch is served Sundays from 10 AM – 3 PM. Check the prices here. Our Sunday Brunch is one of the reasons we are the best Mexican restaurant destination in Dallas.
HAPPY NATIONAL GUACAMOLE DAY!
One free tableside guacamole only per table and/or party. May not be exchanged for cash. Cannot be combined with any other offer or used multiple times. First come, first serve. No rain checks. Iron Cactus is not responsible if unable to serve due to ingredients running out before end of day. Servers not required or responsible for informing guests of promotion. Dine-in only. Valid only on September 16, 2015. Additional restrictions may apply.
Print or show this image to your Iron Cactus server on September 16th to get ONE FREE TABLESIDE GUACAMOLE!
To those who made excuses not to attend last Thursday’s Tequila Tour, here’s what you missed:
American Idol Season 8 contestant Kendall Beard rocking the stage…and yes, the judges made a mistake in not selecting her to be in the top 12. Like her Facebook page here.
A barrel of Dulce Vida Tequila
This bucket that you could’ve used for your #icebucketchallenge. Yes, we just hashtagged on a blog post.
This dude juggling limes.
The original three amigos!
Food! Food! and more Food!
A whole lot of tequila!
and Big Will!
Just as champagne can only hail from the Champagne region of France, tequila isn’t tequila unless it hails from one of five different Mexican states, thanks to an official decree. Here, a native plant known as the Tequiliana Weber Blue agave flourishes.
It’s hardly surprising that the blue agave is often mistaken for a cactus, given that it is extremely pointy. The blue agave is just one of many types of agave plants, but only the blue agave can provide the flavor of the spirit that eventually becomes tequila.
For countless centuries, the heart of the blue agave plant was fermented by Indians to make a sweet alcoholic brew known as pulque. After the Spanish arrived in the 16th century, they adapted the Indian trick and began brewing their own alcoholic version out of the agave, which makes a form of tequila the oldest surviving spirit of the New World.
The first licensed distillery began around 1600, and the drink continued to evolve over the centuries, until it was commercially exported to the United States in the 1880s.
The plants are carefully harvested over the years by highly trained jimadores. After harvesting, the precious liquid is extracted by crushing the “heart,” or pina of the plant. The liquid is allowed to ferment over several days. Following this, the result is distilled once or twice. The precious liquid then “rests” in smoked whiskey and scotch oak barrels imported from the United States and Europe. The length of time the tequila ages determines its nomenclature. Blanco is almost immediately bottled. The other extreme is Extra Anejo, which must remain at rest for a minimum of three years.
At Iron Cactus, we warmly embrace the lively world of tequila. We alone serve over 100 varieties of this original New World brew at our nationally-ranked Margarita Bar. Come sample from this extensive collection during our Tequila Tour at our North Austin location at 10001 Stonelake Boulevard on Thursday, September 20 beginning at 6pm. Live music and hors d’oeuvres will be enjoyed. You can purchase tickets in advance online and save here. Join us, as we celebrate this ancient brew in our uniquely authentic way.
Fajitas have grown from obscure, South Texas roots to become a beloved mainstay of Mexican cooking. The history of fajitas, while somewhat blurred, belongs to the Rio Grande Valley of South Texas and northern Mexico, where skirt steak was often used as payment to vaqueros (Spanish for “cowboys”). The vaqueros soon became adept at marinating the steak and devouring its various, tasty forms.
The mainstream popularity of fajitas truly began in the 70s as restaurants and concession stands in South Texas awakened the cowboy tradition by grilling skirt steak on sizzling platters and serving them with flour tortillas. Soon, thanks to some very satisfied and loyal customers, their popularity exploded. Ingredients quickly grew to include guacamole, grated cheese and pico de gallo, a combination of fresh onions, tomatoes, peppers and cilantro.
The tradition of delivering them to the table on a sizzling platter certainly did nothing to inhibit their popularity. Many customers can readily attest that it is hard to resist the delectable smell of sizzling, flavorful steak as it passes by your table.
Soon enough, they became a staple at Mexican restaurants across the state, with many variations on this simple dish.
At Iron Cactus, we appreciate the authentic roots of fajitas and have added our signature unique blends of flavors to create our own interpretation, including such evocative dishes as Tequila Marinated Chicken Breast, Tequila Adobo Marinated Shrimp, an unforgettable steak and chicken combination, and the Achiote Marinated Pork Carnitas. Be sure to come and try one of these delightful dishes for yourself. You will be keeping an authentic tradition alive while delighting your taste buds.
Tequila. Oh, how we love our tequila. Sometimes a bit too much, but with over 100 types to sample in our Agave Room, there’s a lot to love. With that said, it’s best to get to know them a bit first, so here’s a quick guide to the five basic categories of tequila.
Blanco/Plata (white/silver) – Bottled straight after distillation or after sitting in neutral oak or stainless steel barrels for up to two months, this tequila is the most neutrally flavored of the five categories.
Reposado (rested) – After a solid nap in an oak barrel for up to a year, reposado tequilas are not so much “aged” as they are “rested-up and ready for anything.”
Joven (young) – Joven tequilas are the offspring of reposado and blanco tequilas, so they’re literally born for mixing.
Añejo (aged/vintage) – There’s plenty of wisdom to be found in a bottle of añejo. This tequila bides its time in an oak barrel for up to three years, absorbing the worldly flavors of the ancients.
Extra Añejo – The granddaddy of tequilas. Extra añejo tequilas slosh around in oak barrels for at least 3 years, reaching heights of enlightenment that a newborn blanco couldn’t begin to comprehend.
Aged tequilas made with 100 percent agave tend to be mellower and more complex, like a wizened old hippy with a dark past. Younger tequilas like the blanco and joven are often a bit harsher and are best enjoyed mixed into something sweeter.
So there you have it. Each tequila has something to love and is precious and unique in its own way. Stop by the Agave Room sometime and get to know one or a hundred.
We’ve been catering since 1995. We know it can be overwhelming to find a caterer that fits exactly what you want for your party or event. It’s not an easy task, so we put together some things to think about when hiring a caterer.
How is the food presented? Are we talking china & silverware or disposable plates and utensils? Make sure both parties understand completely the level of presentation provided. Do you want servers present at your event or do you just need the food dropped off?
Quantity vs. Quality? For many cuisines, freshness is everything. How much food do you need for your event? Will your guests be starving or just need a light snack. (Tip: If you are serving alcohol at your event, you may want to consider going heavy on the food.) Many restaurants will offer very inexpensive menus. That usually means you are sacrificing either quality or quantity. Be aware of both.
Will you need bar service for your event? If so, what are the fees associated with bar service? Many places will charge extra for bar service, sometimes they will even charge you for ice. Make sure you ask very specifically about any charges associated with a catered bar. (Tip: Many venues will require a copy of TABC license for bars. Make sure you are certain your caterer can provide the pertinent documents.)
Have you read the contract? THOROUGHLY? Many caterers ask that you sign a long, sometimes involved, contract. Make sure you read every line of anything that you sign. If something is not clear, ask about it. (Tip: Make sure your caterer has liability insurance, for example.)
Do they cater only to limited occasions? Some caterers specialize in specific meals or times of day. Make sure they can deliver for your event at your time, and your meal.
Do they clearly state the costs up front? Catering costs should be clearly defined, and any additional costs should be made clear and agreed upon. For example, not every caterer will provide utensils, napkins, cups, etc. free of charge. Make sure you communicate your expectations clearly and receive a detailed estimate of how much everything costs.
Your event should be unforgettable for both you and your guests. Iron Cactus delivers a wide range of distinctly flavored, freshly served and beautifully presented catered events that include our unmatched tequila offerings. To learn more about how to make your catered event truly memorable, contact us.
Mezcal is a word that conjures up evocative images of old Mexico. It’s yet another reason why Mexico is unlike any other place. Like the land around it, Mezcal is a world steeped in myth and legend; an experience that connects us to a past realized in smoky wafts of oak and agave.
Describing it is like trying to describe the sound a cello makes to a deaf person. It has a fullness and subtlety that emerges slowly. Mezcal is as close as you can get to experiencing pure Mexico in a glass. It’s a mystical, earthy concoction, with roots deep in native culture. Its genius is in its unique creation, as true Mezcal is produced in small towns, located mostly in the state of Oaxaca.
Whereas Tequila is only produced from one type of agave plant, Mezca can be produced from different varieties. These differences, along with the closely-guarded recipes and secret preparation techniques are the primary reasons Mezcal has wildly varied tastes.
The most important difference from tequila is the smoke. After years of cultivating the agaves, which are grown on the sides of mountains, the pina, or the heart of the plant is buried and smoked over a bed of oak wood for several days. The oak-imparted, blackened heart is then crushed by an old stone wheel pulled by horses and donkeys to extract the precious liquid. The liquid is fermented, then distilled, usually twice, in copper vats, and secret ingredients are added. The Mezcal is then allowed to age in antiquated oak barrels, which provide further flavoring.
The result is nothing less than miraculous. The taste is everything Iron Cactus stands for: distinctiveness, authenticity, a spirit that can only be experienced and never quite explained.
Right now, Iron Cactus is proud to serve Wahaka Mezcal. Made by 5th generation “mezcaleros” from the small town of San Dionisio Ocotepec, in the state of Oxaaca, it’s as real as it gets. Come sip a a precious glass–you will be transported.
Start Spring fresh at our 3rd Annual Party on the Patio at Iron Cactus on Stonelake Boulevard.
March 27th, 2012
Join us as we grill up some enticing favorites and chill to the Flamenco sounds of David “El Masseo” Massey playing from 6 to 9pm. Tequila tasting with Milagro tequila! Add our award-winning margaritas, and Spring will never be the same.
Lobster Tacos Recipe
4 oz diced Lobster (portion bag)
0.25 oz Soy Bean Oil (1/2 Tbsp)
0.25 oz diced Jalapenos (Deseeded) (1/2 Tbsp)
1.5 oz prepped Lobster Sauce
1.5 oz shredded Monterrey Jack Cheese
1 oz White Wine Cooking
0.5 oz julienne Fresh Spinach
3 ea 4.5″-5″ Flour Tortillas
0.5 oz prepped Veggie Baste
1 oz prepped Pico de Gallo
2 oz prepped Red Pepper Coulis
0.5 oz. prepped Chiffonade Spinach
1. Pre-heat a saute pan, heat the oil, add the lobster, jalapenos.
2. Saute for 3 minutes, deglaze with white wine, reduce the wine by half and add the lobster sauce
3.Simmer sauce for about 1 minute, remove from heat, and stir in the cheese, then add the spinach.
4. At the same time, brush tortillas with baste and grill making diamond marks. Then fill the tortillas with equal
of the lobster mixture.
5. Place pico at point of tacos on top of lettuce.. Place a 2oz ramekin of red pepper coulis on the plate
beside the pico.
Have you tried the recipe? What did you think?