It would be easy to simply blame it on the margaritas. They are a major magnet. We are absolutely convinced La Biznaga shakes up the best ones anywhere, and we begin every meal there with one. It’s the first place we go when we hit town and the last place we go before leaving.
But our love of La Biznaga also lies in its menu. There are so many different dishes to try, and servers don’t mind if all you order is a quesadilla (under $2) or a bowl of soup. A new favorite for the Mister this time was the luscious blackberry mole over turkey breast meat. I confess I stole a little of the mole and drizzled it over seared tuna encrusted with amaranth seeds; it was perfect for it. The light and refreshing mushroom “ceviche” one day left room for us to share the rich coconut flan bathing in a mezcal-infused cajeta sauce.
chicken and plantains in guava mole at La Biznaga
tuna with green beans and avocado at La Biznaga
seared tuna encrusted with amaranth seeds at La Biznaga
dorado ceviche at Cabuche
mushroom “ceviche” at La Biznaga
sopa azteca at La Biznaga
watercress salad at La Biznaga
coconut flan mezcal-infused cajeta at La Biznaga
margaritas at La Biznaga
Cabuche
chicken breast with oregano and plantains at La Biznaga
mextlapique of wild mushrooms at Cabuche
spinach and grapefruit salad at La Biznaga
tasajo with sausage and chile poblano at La Biznaga
turkey breast with blackberry mole at La Biznaga
cappuccino coffee at La Biznaga
La Biznaga does have a younger sibling restaurant in town, Cabuche. The menu is entirely different. We enjoyed Cabuche’s fresh ceviche and the unusual Mextlapique, a roasted corn husk stuffed full of smoky wild mushrooms native to Oaxaca.
We thought of returning, but big brother Biznaga does have an unfair advantage, that magnetic margarita served on a spacious sunny patio….
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Postcards from Barton Springs 