El Hidalguense
Mexican restaurant · Spring Branch East ·
Authentic Mexican dishes like barbacoa, cabrito, and pozole
Authentic Mexican dishes like barbacoa, cabrito, and pozole
"El Hidalguense in Spring Branch uses a rustic cooking style. The lamb barbacoa is served alongside bowls of consommé or roasted cabrito drenched in earthy chile sauce—all with fresh corn tortillas. But a breakfast must-have is the huastecas: roasted salsa with scrambled eggs, refried beans, and cecina, all served in a quiet cafe with murals of mountains across the walls." - chelsea thomas
"Hidalgo is a mountainous state in the south-central part of Mexico that’s known for its rustic cooking style, which El Hidalguense, a restaurant in Spring Branch, exemplifies. Lamb is the barbacoa meat of choice here. Plates of tender, stewed lamb are served alongside bowls of consommé. There’s also roasted cabrito—goat drenched in earthy chile sauce—with fresh corn tortillas. And a must-have for breakfast is the huastecas: roasted salsa with scrambled eggs over corn tortillas, refried beans, and a side of cecina." - chelsea thomas, gianni greene
"El Hidalguense exemplifies the rustic cooking style of the mountainous south-central Mexican state of Hidalgo. Here it’s all about the earthy barbacoa lamb served with deep, smoky consommé and a tart nopales salad that cuts through the meat’s richness. A must-have for breakfast is the huastecas: roasted salsa with scrambled eggs over corn tortillas, refried beans, and a side of wafer-thin smoky beef cecina." - chelsea thomas, gianni greene
"Barbacoa is a true Mexican staple. It’s made differently from place to place and from family to family, but at Tacos el Hidalguense, they do some really stand-out, buttery lamb barbacoa. The setup here is pretty simple and you’ll probably have to stand up to eat, but this is one of the best spots for a filling, quick breakfast (yes, breakfast) or lunch. Add on some cilantro, onion, a dash of lime, and some salsa to complete your barbacoa experience." - Debora Mestre
"Hidalgo is a mountainous state in the south-central part of Mexico that’s known for its rustic cooking style, which El Hidalguense, a restaurant in Spring Branch, exemplifies. Lamb is the barbacoa meat of choice here. Plates of tender, stewed lamb are served alongside bowls of consommé. There’s also roasted cabrito—goat drenched in earthy chile sauce—with fresh corn tortillas. And a must-have for breakfast is the huastecas: roasted salsa with scrambled eggs over corn tortillas, refried beans, and a side of cecina. photo credit: Richard Casteel" - Chelsea Thomas