In a city filled with lazy ass taqueras and taqueros who can’t be troubled with making their own tortillas, Taco Cabana continues taking that simple, extra step that defines next-level Mexican food.

They do so with little fanfare, but one imagines a monstrous work load, as the San Antonio-based company has 15 Austin area locations. Imagine how easily they could shrink their payroll if they chose to use commercial, factory-grade tortillas instead of hiring workers to knock out the homemade ones?

That’s neither here nor there as this article concerns itself with their brand new happy hour special: $3 gets you a margarita AND an order of bean and cheese nachos!

I just got off the phone with corporate down in San Antonio. I remember the silken nature of those heavenly pintos so I called in to the company to find out what the secret is.

“Is there manteca in y’alls pintos?”

“What’s that?”

“Am I talking to San Antonio?”

“Yes”

“It’s the Spanish word for lard”

“Oh, sorry, I don’t speak Spanish. No, no manteca, we use bacon fat”

So, for $3 you get a margarita AND a healthy plate of totopos garnished with lovely,silky refried pinto beans enrichened with bacon fat and topped with melted cheese!

an obituary for Felix Stehling, the man who created Taco Cabana http://www.scrumptiouschef.com/food/2012/12/11/RIP-Rest-In-Peace-An-Obituary-For-Felix-Stehling-Creator-Of-The-Beanburger-And-Taco-Cabana

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