Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Restaurants & Bars


A little extra gasoline. . .


Restaurants & Bars 6

A little extra gasoline. . .

El General | Sep 9, 2007 12:44 PM

I went to El Meson with a houndish friend from Houston that was making the drive back this morning after coming into town for the weekend. He likes to go there conveniently on his way out of town. El Meson was mysteriourly closed when we got there (possibly having to do with construction in the street in front of them, I know they were churning out papa, huevo, y queso tacos as of yesterday)

I tried to talk him into Habaneros, but he did not want to drive back into town. So, I suggested Oaxacan Tamaleo. I knew it was towards Bastrop, but thought it was much closer (thank god I have a poor memory because I probably would not have gone otherwise).

When we arrived, the establishment looked closed, but I was not going to drive that far without checking so, I opened the door and poked my head in and inquired to the proprietors if they were open. They were obviously not open yet (it was 10:00 am), but they welcomed us in as if they would never think of turning someone away over little things like operating hours.

We sat down with menus and ordered tamarindo teas. We, unfortunately, were not able to fully sample their menu because with a half glance we both knew we would be ordering the identical thing.

Pozole: The Pozole stock was clear, and at first glance it looked like it was going to be bland (I am more accustomed to red Jalisco style pozole). My glance has poor judgement. The white hominy was floating in a savory chicken stock with bits of white meat chicken. The lime, onion, and radish condiment went quickly into the bowl after the first taste. I enjoyed this small bowl of the tasty mexican soup tremendously

Huevos Tamaleos: This dish is one enormous Interior Mexican pork tamale with two fried eggs on top and refried black beans with a sprinkling of cotijo cheese all reved on top of a green banana leaf. The tamale masa was much lighter and less greasy than its Tex Mex cousin. The pork filling was tasty, and vaguely reminded me of cochinita pibil. It had similar citrus accents and the clean taste that pibil style stewed pork often has. The tamale is equally equivalent in size to three tex mex style tamales. It is different enough to not even be compared to the average tamale. I don't believe the black beans were fried in pork fat, but they were tasty nonetheless. After living in Costa Rica and eating a lifetime of bland black beans I normally shy away from them here in the US. I enjoyed OT's version as being significantly better than the norm and a perfect compliment to this dish, though I don't think they are stand alone outstanding. The eggs were fried a perfect over medium, though we were asked how we would like them cooked.

OT used to get alot of pub on here when they were in Austin. I hope that Hounders will invest in a little extra gasoline to visit. I enjoyed my whole experience immensely, but I don't know how good business can be for them way out yonder.


Want to stay up to date with this post?

Recommended From Chowhound