PT's tacos

PT's tacos

PT is the quiet bartender in her Austin roadhouse. She won't say much - or anything! But she wrote our these notes in her bar journal.

UT game day prep is underway! Sneak peek of our new cocktail, paired with a plate of our famous tacos. Don't miss out on the fun this Saturday! #UTgameDay #TacoTuesdayVibes

My cook and I have standard tacos, then specials relating to our patrons from around the world -
Mondays: Vietnamese tempeh and fresh pickle slaw.
Tuesdays: Indian chickpeas and chutney.
Wednesdays: Senegalese yassa tofu.
Thursday: wildcard.
Friday: Smokey ancho and roast beet.
Saturday and Sunday brunch: smokey and sweet potato and eggs with refried pinto beans.

We've had lots of other flavors -

Original Specials
1. Seabreeze: tofu, old bay seasoning, mayo, lime aioli, pickled onions
2. Oaxica: black beans, rich spicy mole, crumbled farmer's cheese, crispy tortilla crumbles
3. Golden west: earthy combo of tempe and fresh golden beet slaw, sunflower seeds or avocado
4. Mumbai: coconut curried red lentils, paneer, and pickled carrots, chopped cilantro
5. Border: smokey red beets with a tangy lime slaw and a spicy chipotle sauce, grilled red onions or pickled jalapeños
6. Gumbo: thick red bean gumbo with smothered collard greens, homemade tortilla chips and a refreshing traditional cabbage slaw. Sprinkle crumbled hard-boiled egg or smoked paprika.

I love how we incorporate different cultures into our menu... it's one of the things that sets us apart.

We could get that tempeh chorizo. It would be perfect for Thursday wildcard night. 

Grilled eggplant with teriyaki glaze is a fantastic idea for our Japanese-inspired taco. I can already imagine the flavors coming together. We could also add some sesame seeds and thinly sliced green onions on top for extra texture and flavor