Carne Asada is a classic Mexican combination plate that can be found on a hundred menus around Austin. Not many are very good and fewer still are true to the original. We think the best in town is Fonda San Miguel’s Carne Asada a la Tampiquena. I stopped by to talk with Chef de Cuisine Jeff Martinez to find out what makes theirs so special.
It starts with Beef Tenderloin. And, why wouldn’t it? This is generally regarded as the best cut money can by. The muscle is spiral cut, along its length, producing a flat sheet of meat. Although it’s thin, Fonda still asks how you would like it prepared (I’m in the medium-rare club). Then, onto the grill.
I think this is where Fonda’s dish pulls ahead of the poseurs. While the beef is grilling, Recado, a traditional Mexican spice blend, is added. Like Garam Masala to India, Five Spice to China and Herbs de Provence to France, Recado is a regional spice blend of roasted and dried chilies. It gives the beef a smoky, rich flavor.
The the other cast of characters are waiting in the wings to be plated. First up is the enchilada. Softened tortillas filled with Muenster cheese get broiled and covered in a traditional Mole sauce. Guacamole (slightly chunky), beans and Rajas (fire roasted peppers) work their way around the plate as the main character, grilled beef, takes center stage.
This was one of the original menu items when Fonda San Miguel opened in 1975 and is still one of their most popular. On a busy night, 40 – 50 slide through the pass.
Fonda San Miguel : 2330 W. North Loop Austin, TX (512) 459-4121
Click Below For More Pictures of the Process
Yum, I want this now. Great photos, as always!