Taqueria La Violeta
Inspired by Chef Ricardo Gutierrez’s roots and named for his family’s cattle ranch in South Texas where he grew up, Taqueria La Violeta, much like Beerburg, draws from the land with sustainable and ethical practices in mind. Authentic and inspired, many of the recipes stem from Ricardo’s grandmother, who ran the kitchen at the family restaurant for over 40 years and informed his approach to cooking.
Authentic, sustainable, and ethically sourced, if we can make a dish in-house from scratch, we will. At the end of the day, each dish, from the salsas to the ice cream is intended to be enjoyed alongside the beer.
Many of the recipes used at Taqueria La Violeta come from Ricardo’s grandmother, who ran the kitchen at the family restaurant for over 40 years. Many more are the result of Ricardo’s studying of the cuisine and the style and standards set by Hugo Ortega, Diana Kennedy, Zarela Martinez and countless others.
If we can make a dish in-house from scratch, we will. Salsas, Tortillas, Tacos & Ice Cream are all made on site by our culinary team. This ties into our sustainability and our ethical sourcing. By cooking from scratch, we can ensure that we know exactly what is going into our food. No by-products, no artificial ingredients, nothing we don’t want.
We talk about a clean product in this kitchen. We talk about a fit test; we talk about benchmarks. What this means is that we source ingredients that fit our concept and our ethics. When possible, we source locally. Without exception, we source ethically. We bring in our food from reputable sources like 44 Farms, Tenderbelly, Clearfork, Betsy Ross Beef and Red Bird.
Mushroom Fajita Tacos
Marinated & Grilled Mushrooms with Onions & Rajas, Salsa Verde, Pico de Gallo, and Toasted Pepitas. Served with Black Beans
Brunch Special: Tres Hermanas Huarache
Masa Cake Covered in Refried Black Beans, Sweet Corn and Calabaza Squash, Topped with Nopalitas and Salsa Tinga