El Meson

They're not fancy, but El Meson's breakfasts are the best in town. Skip the tacos and get a plate instead-- eggs are scrambled to order, and the tortillas are freshly pressed. more

My favorite breakfast anywhere: three tacos with Bacon, Egg, and Potato at El Meson. The potatoes are cooked with onions and peppers. The bacon is thick. The eggs are scrambled right in the pan in front of you. Put on some of the fresh salsa and you are in heaven. Lunch is great too. You can get flavorful dishes such as Cochinita, Chilorillo, Tinga, or Pastor. It's a hidden gem. Visit on the weekend if you can't get to that part of town during the week. Pros: Flavor, Price, Friendliness Cons: uhh... location? I wish I could go every morning. more

I COULD SAY THE FOOD AT EL MESON IS VERY GOOD{AUTHENIC},THE DISHES ARE VERY FLAVORFULL,LOTS OF SPICES,GOOD HOMEMADE TORTILLAS,THE COCHINITA PIPIL IS VERY GOOD,ESPECIALLY IN TACOS,NOW THE CHILORIO IS THE BOMB! THIS DISH HAS A VERY GOOD FLAVOR 2 IT,ITS ALSO GOOD IN TACOS...ALSO THE CORN FUNGUS IS GOOD I HAVE 2 SAY THE RESTAURANT IS A VERY NICE PLACE 2 HAVE BREAKFAST,LUNCH @ DINNER,OR EVEN GO AND SIT WITH FRIENDS AND HAVE ONE OF THERE FAMOUS MARGARITAS,I TRULY RECOMMEND EL MESON,THE COOK IS A WIZZ AT EVERY DISH HE MAKES,THE OWNERS ARE VERY NICE.AM SURE IF U GO THERE U WILL NOT BE DISSAPONTED.GO AHEAD TRY IT U WILL LIKE IT!! more

For the first time we( me and my wife) experinced the 'hot & spicy' mex food!!in austin.....loved the different salasa there! Pros: spicy mexican food...yum-o!! Cons: portion size for the price! more

""Austin Chronicle food contributor & Mexico City native Claudia Alarcon raved about how El Meson expertly represented the meltingpot cuisine of her cosmopolitan hometown. The special of the day was huitlacoche quesadillas, fresh flour tortillas slathered with a bountiful serving of the earthy corn fungus delicacy and melted white cheese. El Mesón is only the second restaurant in Austin in which I've encountered huitlacoche (Fonda San Miguel being the first). After that auspicious beginning, we considered the lunch menu that offers the option of ordering plates of 10 different entrées or simply requesting tacos made from the meats featured in the entrées. In order to try more dishes at one seating, we chose tacos: tinga-chicken shredded in a spicy chipotle sauce; cochinita pibil -- the achiote-marinated baked pork garnished with tangy red onions; desebrada -- shredded beef in a sauce of dark morita peppers; and chilorio -- shredded pork in a mild, smoky ancho pepper sauce. Wrapped in fresh tortillas, each was delicious, but the tinga and cochinita pibil were my favorites. Pros: Incredible authenic cuisine. Cons: Way South more