This week, the taco travelers went to Jackboro, Texas exploring the culture and history of this former western frontier town. Although we tried our hand at a number of cowboy dutch oven meals at our campsite, we also found a Mexican food restaurant to try in near by Jacksboro. After our self-guided tour of downtown Jacksboro, the old time soda fountain at City Drug, and the Jack County Museum Chris and I stopped by the Casa Grande Mexican Grill on the downtown square.
The restaurant is attractive and well kept in its exterior presentation winning recognition from the city for their efforts in revitalizing the downtown square. Inside the décor is plain with tile floors, simple wood tables and predictable Mexican art on the walls. The atmosphere is friendly and the staff inviting, but a crowded Friday night could be very noisy with all of the tile and nothing to absorb the sound inside the dining room.
Overall we found Casa Grande to be a mixed bag. Chris ate the Guisado de Res which garnered much praise for its rich and delicious beef stew in a fresh tomato and cilantro broth. We both loved the slow cooked beef, silky texture and strong steak flavor on top the tomato and onion base. Sweet peppers in the stew served to balance out the saltiness of the beef. The counterpoint between the beef, onions, peppers and tomatoes was rich and delicious giving this dish a satisfying complexity. We both agreed that this dish was worth driving out of the way to eat.
Both of us enjoyed the rich and creamy refried beans and home made corn tortillas. These fresh accompaniments were a welcome addition to the plate. Unfortunately these are often skipped at other Mexican restaurants in favor of mass produced alternatives. Fresh, warm corn tortillas lend a unique flavor and texture to any Mexican dish that cannot be replaced by a machine.
I ate the Pollo Parilla which was over cooked and under seasoned. The dish was served as a chicken breast topped with Jack cheese on a bed of grilled onions and peppers. The “mesquite grilled” flavor promised in the menu did not make it into the chicken which was dry. A squeeze of lime, table salt, pico de gallo, and a spoonful of guacamole were required to make the tacos made from the chicken more interesting. The dish had potential but ended up as a disappointment.
The taco travelers give Casa Grande in Jacksboro, Texas three tacos out of five.
