Dining
BY DACIA GARCIA
Co-owner and head chef Mario Gonzalez was inspired to bring Mexican dishes to Austin in 2008.
Carne Pibil features achiote-marinated pork baked in banana leaves and served with pickled red onions.
PHOTOS BY DACIA GARCIA COMMUNITY IMPACT
Hecho En México takes tastebuds on a journey
The Platon de Enchiladas de Mole gives customers a chance to taste all four mole options at the restaurant.
leaf for 10 hours to crafting mole poblano with 28 ingredients over the course of three days. What they o er Gonzalez said the restaurant’s menu was thick when they rst opened due to the never-ending list of dishes he wanted to share with the local community. However, he decided to limit options to not overwhelm customers. Some non-negotiables were the enchiladas and mole options. “Everyone’s [mole] is going to taste a little dif- ferent,” Gonzalez said. “But the mole that I serve is the closest thing that you can nd to the state of Puebla which is one of the rst states that came up with the recipes of the mole.”
Born in December 2008, Hecho En México was masterminded by co-owner and head chef Mario Gonzalez’s will to introduce Austinites to the avors he was raised with in San Miguel de Allende, Mexico. Now, the restaurant transports diners to various states across Mexico with avors from Oaxaca, Campeche, Yucatan, Veracruz and more. The backstory Gonzalez is no stranger to the art of cooking. He recalls his mother in a restaurant for many years throughout his childhood. Gonzalez’s passion for the cooking process is re ected in the preparation and presentation of delicate cuisine—from roasting pork in a banana
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6001 W. William Cannon Drive, Ste. 301, Austin www.hechoenmexico-restaurant.com
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