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What’s Better Than Margaritas? Half-priced Margaritas!

Half-priced margaritas on February 22nd is National Margarita Day!

At Iron Cactus Downtown Austin, North Austin, Hill Country Galleria, Dallas and San Antonio River Walk, we are offering half-off all margaritas. We hope to see y’all at your favorite Iron Cactus location on Margarita Day.

Don’t forget! Our margaritas are great with our appetizers, award-winning entrees and desserts.

National Margarita Day at Iron Cactus Mexican Restaurant

Iron Cactus 100% El Agave Margarita

IRON CACTUS DEBUTS SEVERAL NEW AND ENTICING MEXICAN DISHES TO ITS EXTENSIVE MENU

Iron Cactus Mexican Grill and Margarita Bar today announced that it has added several new and enticing Mexican dishes to its already extensive menu.

“We are always looking for ways to enhance the dining experience at Iron Cactus from developing original, award-winning margarita recipes to creating unique Mexican dishes that are made with the freshest ingredients,” said Gary Manley, General Partner at Iron Cactus. “The new menu items are diverse and will please every type of palate.”

The new dishes that debuted include:

Street Tacos
A pork carnita taco with a spicy guacamole verde sauce, a moist roasted chicken taco with a tomatillo relish and a grilled steak taco, topped with a red chile sauce and caramelized onions.

Chipotle Smoked Pork Chop (not available at the downtown Austin location)
Slow smoked and grilled double pork chop served on a rich chipotle-mushroom demi glace with green chile mashed potatoes and grilled asparagus..

Pumpkin Crusted Chicken
Stuffed with Hill Country goat cheese, roasted peppers, sundried tomatoes and sautéed spinach with a lime butter sauce.  Served with chili-lime roasted corn.

Cornbread Crusted Pescado
Moist white fish with a savory cornbread crust seared on our grill and finished with a jalapeno and mushroom cream sauce.  Served with cilantro lime rice and garlic herb broccoli.

Pollo Flameado
Blackened chicken breast, stuffed with chorizo, Panella cheese and roasted red peppers.  Served with green chile mashed potatoes and grilled asparagus.

Pescado del Sol
Moist white fish stuffed with shrimp, goat cheese, red onions, cilantro, roasted corn and poblano peppers, served on a bed of sautéed spinach with a roasted tomato-lobster cream sauce.

Shrimp Tacos
Sautéed in lemon and fresh garlic, served in puffy taco shell with crisp slaw, roasted red peppers, cilantro and avocado slices, finished with a red pepper and cilantro coulis.  Served with cilantro lime rice and choice of beans.

Grilled Veggie Enchiladas
Three red corn tortillas filled with white cheese, zucchini, squash, red onion, roasted corn and portabello mushroom, topped with a blanco goat cheese sauce and sundried tomatoes.  Served with black beans and cilantro lime rice.

New cheese enchiladas topped with a traditional red chile sauce and new steak enchiladas featured with a red chile sauce with hints of chipotle and chocolate were also added to the menu.

About Iron Cactus Mexican Grill and Margarita Bar

Iron Cactus serves award-winning Mexican dishes and premium hand-crafted margaritas. The original restaurant opened on historic 6th Street in downtown Austin in 1996. Since then, Iron Cactus has grown to five locations including restaurants in Dallas and San Antonio, and two additional Austin locations. For the latest restaurant updates, “like” Iron Cactus on Facebook at http://facebook.com/ironcactusfan or follow on Twitter at http://twitter.com/iron_cactus. More information about Iron Cactus can be found at https://ironcactus.com.

The Sizzling History of Fajitas

Iron Cactus FajitasFajitas 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.

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Be A Star

Be a Star in the next Iron Cactus Commercial!!

Ever dreamed about being marginally famous? Now’s your chance! Iron Cactus is doing a commercial and we’re asking for your help. Yes, you, reading this blog. If you’re reading this post, you’re worthy of a starring role!

Just like our food, we’re trying something a little different. Iron Cactus is a unique dining experience that attracts unique people like yourself – people passionate about our food. That’s kind of our thing. Well…that, and tequila. Oh…and our happy hour…you get the point. So, we wondered, why not celebrate these unique people by putting them in our commercial?

This is where you, reader and presumed eater/drinker, come in. Come into any Iron Cactus with your friends and enjoy your favorite food and drinks, as per usual. This time, though, record it. Take pictures or get it on video, the weirder, happier and more delicious, the better. Go nuts, whatever you want. Then email us your collected works of art at BeOnTV@ironcactus.com.

That’s it. Sit back and wait as the trappings of fame gradually overwhelm your life and your only solace is lobster tacos and happy hour margaritas, which isn’t really so bad, if you think about it.

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Lobster Tacos, TV and Iron Cactus

On a recent KXAN Tasty Thursday, Gary and Adam from Iron Cactus stopped by to share their recipe for lobster tacos.

Lobster Tacos Recipe

Ingredients

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

Directions
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?