In this edition of the Taco Traveler, Chris and I stop at Pedro’s Mexican Restaurant in Blanco, Texas. After skipping breakfast and undertaking an hour long drive to hike in Pedernales Falls State Park, Chris and I decided to stop at Pedro’s for a quick fuel up before hitting the trail. Decorated in bright red, yellow and purple paint the outside of Pedro’s might not appear like a superb eatery. That is one of the great secrets about Tex Mex - those restaurants that skip fancy appearances are a likely source of delicious and authentic Mexican cuisine.
Inside the restaurant we were greeted by the host who was extremely friendly and enthusiastic. We were shown to our table, provided menus and a succinct list of recommendations. Although Chris and I have enjoyed great service in other Mexican restaurants, there was a distinct passion in the service here – perhaps because our young twelve year old host was the owners son. Our host took great pride in describing the dishes and telling us about all of the delicious possibilities. The folksy friendly atmosphere was warm and inviting – anything but pretentious.
For lunch Chris sampled the carne guisada. The guisada was superb with tender slow cooked cubes of beef in a rich and delicious gravy. The beef melted in your mouth with each bite imparting a luxurious beef flavor. Combined with the homemade beans, Mexican rice and home made flour tortillas the blended textures and flavors of the guisada made for a savory sensory delight. Clearly a lot of effort went into slow cooking this dish and those ordering this Mexican classic will be rewarded for their wise selection.
I ate the steak ranchero for lunch. Like the carne guisada, the steak ranchero showed off Pedro’s slow cooking and tender beef. Surrounded by a silky tomato and pepper sauce, the steak ranchero combined tender beef, garlic, and onion flavors. The dish delivered a warm spicy feeling to the mouth that lingered long enough to be enjoyed without being overwhelming. “It’s like your best friend on a plate” I wrote in my notes as I ate. Pedro’s steak ranchero was an excellent and delicious meal.
We also sampled two tacos for lunch – a taco al pastor and a picadillo taco. The two tacos were excellent and reflected the same high quality and deliciousness of our main dishes. Picadillo is a Mexican dish that typically combines ground beef with potatoes or sometimes tomatoes. Pedro’s picadillo taco served up the delicious combination in a corn tortilla that was hearty and delicious. The flavor combination of the silky smooth beef and creamy cubes of potato were good, but could have been improved with some cilantro or pico de gallo to brighten up the texture. The taco al pastor was our favorite. It combined tender pork, sweet pineapple, and soft onion to make a tender succulent taco with a good contrast between sweet and spicy.
Is this the best Mexican restaurant that the taco travelers have visited in 2009? Chris and I debated the topic long and hard. The delicious food and friendly family atmosphere put Pedro’s near the top of the list for us. We could only think of a few enhancements that would have put Pedro’s over the top – more layering and blending of flavors, serving home made tortillas right off of the grill. It was a difficult decision to choose between Pedro’s and Abuelita’s Mexican Restaurant in Sulphur, Oklahoma. Without a doubt Pedro’s Mexican Restaurant is excellent and worth driving out of your way to try. The taco travelers give Pedro’s four tacos out of five.
