AUSTIN, Texas — Tucked into a small lot off West Anderson Lane in North Austin, Enchiladas y Mas has become a neighborhood gathering place built on family tradition and longtime loyalty.
“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,” said Carmen Hernandez, the restaurant’s co-owner.
Hernandez said Enchiladas y Mas has been at its current location for 27 years. The restaurant began as a family business started by her father and uncle in 1994. After her father died, she said her uncle did not want to reopen after the lease ended.
Hernandez said Enchiladas y Mas has been at its current location for 27 years. The restaurant began as a family business started by her father and uncle in 1994. (Photo: CBS Austin)
“So me and my sister decided to open it up as a tribute to my father,” Hernandez said. “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 said the restaurant feels like home for many regulars who live nearby.
“Since a lot of our customers are here in the neighborhood, it is like home to them. They’re like, let me go to my kitchen,” she said.
For Hernandez, keeping family recipes and customs alive is central to the business.
“Tradition is, for me, it’s very important. I like for my kids to know the things that my parents did for us when we were growing up. And that way they’ll pass that on to my grandchildren,” she said.
Hernandez said Enchiladas y Mas has been at its current location for 27 years. (Photo: CBS Austin)
She recalled the kinds of meals her father made at home, from carne guisada to chicken and dumplings and “any kind of caldo you liked.”
“He was big on making his own tacos. He just did it all. He made every kind of Tex-Mex dish you could think of and then some,” Hernandez said.
In the kitchen, Hernandez credited the cooks for keeping those recipes going. Alma Ramos, the head chef, said she has spent decades behind the line.
“I’ve been working for Enchiladas for 50 years. I love cooking,” Ramos said.
Ramos described how she prepares some of the restaurant’s staples, including fajitas and taco meat.
“For the fajitas, the meat comes in 2 times per week. I cook it over here, and I put it in the back of the freezer. I put only black pepper, onion, garlic, salt, soy sauce, and that’s it,” she said. Of her work, Ramos added, “In my job, it’s only cooking. It’s my passion.”
Head Chef Alma Ramos described how she prepares some of the restaurant’s staples, including fajitas and taco meat. “For the fajitas, the meat comes in 2 times per week. I cook it over here and I put it in the back in the freezer. I put only black pepper, onion, garlic, salt, soy sauce, and that’s it,” she said. (Photo: CBS Austin)
While the restaurant’s name highlights enchiladas, Hernandez said she has her own favorite. “I know it says Enchiladas Y Mas, but I’m a fajita girl,” she said.
Customers, though, often point to the enchiladas as the must-order item.
“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 said.
She described the cheese enchiladas as topped with three sauces. “They have the chili sauce, the ranchero sauce, and the chile con queso on top. Okay. And topped with the lettuce and tomato,” Hernandez said.
She described the cheese enchiladas as topped with three sauces. “They have the chili sauce, the ranchero sauce, and the chile con queso on top. Okay. And topped with the lettuce and tomato,” Hernandez said. (Photo: CBS Austin)
Regulars say the popularity shows up in the parking lot.
“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,” regular diner Ray Bruce said.
Richard Cantu agreed, saying timing matters.
“We already know we’re at the office and we have to take off early in order to get here early. Because he’s right,” Cantu said.
Oftentimes, a line builds up outside the restaurant as diners wait for the doors to open. (Photo: CBS Austin)
Cantu, like Hernandez, said his go-to order isn’t enchiladas.
“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 said.
Bruce, meanwhile, said he sticks with the same order.
“Their enchiladas are better than anybody’s,” he said. “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.”
Hernandez said she often hears similar comparisons from customers.
“It’s one of a kind. I hear people say, ‘We go everywhere else, but you just can’t get enchiladas like this,’” she said.
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