According to its Facebook page, Big Tex Cantina should be open “very soon”. For now, you might be interested in the food photos they posted on their Wall, which will give you a good idea of the menu.
Marty
Old School
Brianc
Steve
smalltowngal
Decatur Metro
Decatur Metro
toml
toml
Elizabeth
Elizabeth
Brianc
Brianc
At Home in Decatur
Brianc
OM Frickin’ Goodness Grief.
open, open, open
“Frito Crusted Fried Avocado Taco with Jalapeno Relish and Cabbage” …
The countdown to decadence begins.
Wow. Healthfood it’s not, but damn that looks good.
That looks awesome!!
You know, if Decatur decided to pass a law limiting the number of times per week that I was allowed to eat there, I would probably have to agree that it was for my own good. Until then, I’d better keep contributing extra to my FSA…
Ohhh, yummy. SO glad to have a Tex-Mex place opening downtown!
It definitely does look good…until I realized that those tacos use flour tortillas. FAIL.
Sadly, most gringos expect flour tortillas and many will actually get upset if only corn are available. Even most of the real “authentic” Mexican taquerias up Buford Highway offer flour tortillas to appease the white folk. Hopefully Big Tex will offer both (or will read this blog and realize that’s a good idea!)
When I stopped in on Saturday, Cindy, the manager, said they would have corn tortillas also.
@ J_T- I just snuck a look at the facebook album- seems like they may have some corn tortillas for other tacos… a good sign indeed!
Schweeeeeet!
Did I just drool on my phone? Yes I did.
Now I can finally resist all temptations to cave in on my personal ban of Taqueria Del Sol, AND Big Tex is an even shorter walk from my office!
Looks a lot like the soft tacos at Verde on Dresden. If so, Decatur is in for a treat!
Speaking as a Texan, flour tortillas are a Fail, indeed, for any place with “Tex” in their name. Making them available for those who don’t care for too much flavor, that’s fine–but please, guys, if you’re going to call them tacos–use corn as the basis, or the premise is blown from the get-go. That said–the fillings look fab. Welcome Big Tex.
Agreed, FRESH corn tortillas are the way to go. However, if you are just going to give me corn tortillas from the Cisco truck, I will certainly choose the flour instead.
I’d have a hard time believing those Fox boys would do that!
Me too. I’m hungry…
“Big Tex” happens to be the nickname of Justin Fox. He and his twin brother Jonathan are from Fort Worth, TX.
I don’t see how having Tex in the name of the joint is a fault. In this case, it’s certainly authentix.
Corn tortillas please! Hopefully will be some competition for the taco nazi.
Is it some sort of well-known gringo trait to want flour tortillas? This is the first I’ve ever heard of it. Why would you want flour when you can have corn tortillas? Sooo much better.
Ask for corn tortillas when they’re not on the menu becuase they probably have some in the kitchen for the staff. I hope for tasty corn tortillas from “those Fox Boys.”
There are some things they don’t care about — parking being the top of that list. Josephine and Elmira used to be pretty nice quiet streets.
People crack me up. The restaurant has already been harshly critiqued on its tortilla usage based on pictures. Too funny……….
The Mexican tortilla is made from specially treated (nixtamalized) maize flour, which has been a staple food of the Mexican region since pre-Columbian times; these are also now commonly made from wheat flour (tortilla de harina or tortilla de trigo). The maize and wheat Mexican tortillas have different textures: the maize (corn) version is somewhat thicker and heartier in texture, while the wheat version is less easily broken due to its high gluten content, and can be made larger in circumference and thinner without breaking too easily.
In Panama, a tortilla is a deep fried cornmeal disk, slightly smaller than a hockey puck. The South American tortilla of Bolivia and Chile is inspired by the Mexican food, but is a small flat cake, usually salty, made with wheat or corn flour, and cooked over embers.
Mexican corn tortillas are commonly eaten throughout the western world as tortilla chips, and are an essential ingredient in many popular Mexican dishes, such as enchiladas, tostadas, and flautas. Tacos, while usually made with corn tortillas in Mexico, are made with either corn or wheat tortillas in other places that make Mexican-style or Tex-Mex food.
The wheatflour tortilla is probably best known as the tortilla used to make burritos, a dish originating in northern Mexico. Wheat tortillas have also become a staple of the peoples of northwestern Mexican states (such as Sonora and Chihuahua) and many southwestern US Native American tribes.
Maize tortillas are known in the Basque region of Spain as talo, and were a traditional Basque farmers’ staple, until wheat flour suitable for bread was brought in by rail. Maize breads are made in other regions of northern Spain, such as Asturias, and Cantabria where they are called borona.
A homina…
Oh! They are serving grits, too?
when I lived in Dallas, Chuys was great tex mex, as was the sour cream enchiladas at Primo’s in the uptown McKinney/Cole area. Please add sour cream enchiladas to the menu or as a special, regardless of my request – I can’t wait to try Big Tex, will just have to run a 5k before hand!
+1 for chuys!
I heard in the fall that Chuy’s has been looking at expanding into ATL
NO WAY – - might that be the same Chuy’s as down in Austin?
It’ll be very interesting to see how long Big Tex will survive with Taqueria right down the street
This town ain’t big enough for both of ‘em? I think it is.
I agree. My husband hates TDS so we will frequent this establishment. Hurrah!
A lot of people are turned off by the attitude of their ownership and staff. I’ve never encountered another restaurant in Decatur or anywhere in Atlanta that has such a large contingent of vocal former patrons.
Count me in that group. Food is ok, and prices are good. But a 45 minute wait for a freakin taco is ridiculous. And probably the most kid-unfriendly restaurant in Decatur.
Don’t hate the place but the wait and yucky veggie tacos aren’t worth the wait. Seems like my opinion is in the minority. Glad they are doing well and my fingers are crossed for new place, too!
I was thinking the same thing, but reversed. [edited]
TeeRuss…come on dude.
I can only imagine what was edited–considering how Mr. Russ has expressed his undying love for TDS in the past.
TeeRuss merely referred to TDS by it’s colloquial TDA-H nickname. I thought that was pretty standard, but it’s not my blog, so I’ve got no problem with DM editing it out.
I’m still PISSED at how TDS and the trendy taqueria craze killed Sundown Cafe.
If Fox Bros. is closed in 2 years because of this new place, I will never forgive it, either!
I can’t resist chiming in on on the TDS v. new tex-mex with another vote in favor of a new place! We stopped going to TDS ages ago because it was either not open when we wanted to go or the line was too long for food that I was not just blown away by. I, for one, am ecstatic that we are getting a real Tex-Mex place and plan to blow my diet there as soon as the doors open!
I’m down with flour! some of us can’t eat corn
The discussion here re: corn vs flour tortillas (fail = flour) has now confirmed for me that I cannot live anywhere else in the South other than freakin Decatur. I’m simultaneously pissed off and elated.
we are def giving the option for either, and our tortilla’s are from a local tortilla company called el milagro who makes a great product. we cant wait to get going! tent opening date is friday may 27th
WORD!
And I will be there, fogging the glass of your front door.
Is manager Cindy the woman who left Pastries and went to Fox Bros? Love her!
Drool-worthy photos…but for some reason, I keep hearing Homer Simpson in my head saying, “Mmmmmmmmm…delicious taaacos….”
I always hear Homer in my head when burritos are in the offing. Homer (chanting and pounding on table): “WHERE’S MY BURRITO?!”
Then again, after almost two and a half decades of the Simpsons, there’s a Homerism for just about any foodstuff.
Lisa: “Do we have any food that wasn’t brutally slaughtered?”
Homer: “Well, I think the veal died of loneliness.”