Dining
BY DACIA GARCIA
The Con Todo menu o ers a variety of tacos, tostadas, quesadillas and more.
From left to right: Joseph Gomez—owner, chef and James Beard Foundation Award nominee—opened Con Todo in 2021 and cooks all the food for the business alongside his cook, Fernando.
PHOTOS BY DACIA GARCIA COMMUNITY IMPACT
Con Todo celebrates culture through regional cuisine Since October 2021, owner and chef of Con Todo Joseph Gomez has been showcasing a taste of the Rio Grande Valley at Celis Brewery. The backstory purchases surplus corn from small farmers that grow corn for their own consumption.
The Bistec Estilo Matamoros taco ($5) is one of the classic tacos from the Rio Grande Valley, Gomez said.
Gomez said the must-try menu items are the Bistec Estilo Matamoros taco, Pollo en Mole taco and Alambre taco. For the holidays, Gomez said he’s planning to sell buñelos, or fried dough fritters, and is hoping to o er tamales as well. The impact Gomez said the Rio Grande Valley community in Austin has shown appreciation for the food but individuals unfamiliar with the region need more introduction to the cuisine. “I love food so much and the thing I enjoy most about it is how it brings people together,” Gomez said.
Gomez started baking during the start of the coronavirus pandemic. Growing up in the Rio Grande Valley, he recalls watching family members cook and being fascinated by the act. In 2021, he decided to expand his o erings by adding cooking to his repertoire and opening up the Con Todo food truck in North Austin. What they o er The eatery sources corn for tortillas, beans and some chiles from Tamoa, an enterprise that
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10001 Metric Blvd., Austin www.contodotacos.com
Happy Holidays!
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