We were among the first Mexican restaurants in Texas to go fully seed-oil-free. Every dish at Iron Cactus — fajitas, enchiladas, tortilla chips, sauces — is cooked in premium avocado oil and extra-virgin olive oil. No canola, no soybean, no corn, no vegetable-oil blends. We're verified by Seed Oil Scout, and we serve Siete blue corn chips in the basket.
What "seed-oil-free" actually means
Industrial seed oils — canola, soybean, corn, cottonseed, sunflower and safflower — are chemically extracted, highly refined, and dominate almost every restaurant kitchen in America because they're cheap. Seed-oil-free means we don't cook with any of them. Instead we use stable, cold-pressed fats that hold up to a hot grill and actually taste like something.
Why it matters
Guests notice it in two places: the food is lighter (the "restaurant hangover" is gone), and the flavors of the actual ingredients — the chiles, the char on the skirt steak, the lime in the guac — get out of the way of a heavy oil and land clean. That's the whole point.
Try it for yourself in Austin or San Antonio.