Look how crisp that bacon is! Every item is cooked to perfection at Antojitos Mexican Restaurant in Blanco, Texas. Thanks goes to my Cousins Bob and Sharon for treating me to a wonderful breakfast in Blanco.
Antojitos sits on the main drag of Blanco, US-281, just south of the town square on the west side. Blanco is just about 45 miles north of the outskirts of San Antonio. The food here was Tex-Mex with more of a Mexican flare. The tables are small for four, but the food is great.
Chips & Salsa
This was a treat for breakfast. Most Tex-Mex places, you have to ask for chips and salsa with breakfast. But at Antojitos, they come out with the menus. The salsa has a rich thick tomato base to it. The spice is slight and not overwhelming.
Tortas Ahogada:
I love when a restaurant offers something unique. Translation with the waitstaff was tough, but what I was able to comprehend was that this was a sandwich. But don't try to pick it up to eat. The sauce makes the bread quite soggy ... and tasty at the same time. Inside the sliced baked bread is pork strands ... yes, just like pulled pork. The bread is literally drowned in a sauce made from dried chilies. Those are red onion strands on top.
Apparently this dish is popular Mexican food, particularly in Guadalajara, Mexico. This was great food, but warning ... it's prepared only on weekends.
Huevos a la Mexicana:
This is a popular Tex-Mex dish made with scrambled eggs, onions, tomatoes, and jalapenos. Look at those potatoes. Most Tex-Mex restaurants don't brown their potatoes as well as the do here at Antojitos.
Huevos al Gusto:
Translated: eggs they way you want! This is over easy eggs (still runny) with potatoes, beans, and bacon. Of course, all dishes come with either flour or corn tortillas. That's the bacon in the first pic.
Huevos con Jamon:
This dish is two eggs scrambled with ham. Look at those beans. Though you can see the individual beans in the mash, you can't feel them when eating. How do they do that?
Huevos con Chorizo (con Queso):
This is a favorite of mine, chorizo and eggs. Chorizo is a wet sausage in Mexico, dry elsewhere. Cooked correctly, as they did here, any grease is pan fried out of the sausage before the sausage is added to the egg. This is a tasty dish in itself, but I always have cheese added. Here they used a white queso. As a rule, I do not get potatoes in a Tex-Mex restaurant because they are not browned. My mistake this time!
Pozole is on my Bucket List!
This is another weekend-only dish. Pork stewed in hominy and topped with a red chili sauce. And they do have breakfast tacos as well.
