New Chef at Iron Cactus

In: Drinking|Eating

8 Aug 2013

The new shrimp taco dish at the Iron Cactus restaurant in the Hill Country Galleria in Bee Cave, Texas

(map) Iron Cactus has added a new executive chef who just happens to be working out of the Hill Country Galleria location. Lucky for us! Chef Jaime Chozet has worked at Austin notables Perla’s, Lambert’s and Clark’s, and he’s taking the menu way beyond the typical nachos and fajitas. Above, the shrimp tacos: big, juicy shrimp sauteed in lemon, then teamed with avocado, fresh slaw and roasted red peppers. Below, the cornbread-crusted pescado: tender fish filets crusted with herbs and fresh corn, topped with a rich jalapeno-mushroom cream gravy. There’s also a new slow-smoked and grilled chipotle pork chop served with green-chile mashed potatoes, a fried-chicken fiesta salad, and more. One thing that hasn’t changed: the awesome frozen margaritas (just $3 at happy hour). Cheers!

The new cornbread crusted pescado dish at the Iron Cactus restaurant in the Hill Country Galleria in Bee Cave, Texas

Frozen margarita at the Iron Cactus restaurant in the Hill Country Galleria in Bee Cave, Texas

Iron Cactus website

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