In the heart of Austin, Texas, a culinary gem thrives on the essence of family and tradition. Enchiladas y Mas, nestled in a small lot off West Anderson Lane, has become a beloved neighborhood gathering spot, attracting loyal customers for 27 years. This restaurant, founded by Carmen Hernandez's father and uncle in 1994, has evolved into a testament to the power of family recipes and community loyalty.
What makes Enchiladas y Mas truly special is its ability to evoke a sense of home. Hernandez, the co-owner, emphasizes that the restaurant is more than just a dining establishment; it's a place where people feel welcomed and connected. "You're coming home to family. You walk in here, even though so many of our customers know each other, it's like their place to gather," she says.
The restaurant's journey began as a tribute to Hernandez's father, who instilled in her a deep appreciation for traditional Tex-Mex cuisine. "I think for my children it was very important. And for the community, we have a lot of loyal customers that have been with us for all the years that we've been open. And we just wanted to be able to do it for them," Hernandez explains.
At the heart of Enchiladas y Mas' success is the culinary expertise of head chef Alma Ramos, who has dedicated five decades to perfecting the restaurant's signature dishes. "I've been working for Enchiladas for 50 years. I love cooking," Ramos shares, highlighting her role in preserving the family recipes. From carne guisada to chicken and dumplings, and even homemade tacos, Ramos ensures that the traditional flavors are passed down through generations.
While enchiladas are the restaurant's namesake, Hernandez reveals her own preference for fajitas. "I know it says Enchiladas Y Mas, but I'm a fajita girl," she admits. However, it's the enchiladas that consistently receive high praise from customers. "I would say they would have to order the enchiladas. Either one you order, whether it's the beef enchiladas or the enchiladas rancheras, they are all piping hot and delicious," Hernandez assures.
The cheese enchiladas, in particular, stand out with their unique topping combination of chili sauce, ranchero sauce, and chile con queso, accompanied by lettuce and tomato. "They have the chili sauce, the ranchero sauce, and the chile con queso on top. Okay. And topped with the lettuce and tomato," Hernandez describes.
The popularity of Enchiladas y Mas is evident in the bustling parking lot, where patrons eagerly await their turn to dine. Regulars like Ray Bruce and Richard Cantu emphasize the importance of timing, as the restaurant often draws a crowd. "If you don't get here early, you won't find a parking spot, and you'll have to wait outside. So, we always try to get here early, early," Bruce advises.
Despite the popularity, Cantu reveals his preference for the fajitas, praising their tenderness and juiciness. "I actually don't get enchiladas, believe it or not. I get the fajitas. The steak fajitas and the chicken fajitas are really tender. They're juicy. They're good, man," he enthuses.
However, Bruce remains steadfast in his loyalty to the enchiladas, declaring them the best in town. "Their enchiladas are better than anybody's. That's my favorite thing. I get the same thing every time I come in here. I mean, I'll eat other enchiladas, but this is the best. It's the best one," he asserts.
Hernandez echoes these sentiments, noting the unique quality of the enchiladas. "It’s one of a kind. I hear people say, ‘We go everywhere else, but you just can’t get enchiladas like this,’" she shares.
Enchiladas y Mas' enduring appeal lies not only in its delicious cuisine but also in the sense of community it fosters. The restaurant's ability to preserve family traditions and cater to the needs of its loyal customers is a testament to the power of culinary heritage and the warmth of a family-run establishment. As the restaurant continues to thrive, it serves as a reminder that sometimes the best dining experiences are those that feel like coming home.
