DINING FEATURE
BY ZARA FLORES
PARRILLA PICKS Verde’s Mexican Parrilla offers a variety of Mexican dishes, including:
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The pollo palomino ($19) comes with grilled chicken breast, Monterey Jack cheese, avocado, and sides of cilantro lime rice and a veggie of the day. The bacon-wrapped quail breast ($18) comes with four single-lobe quail breasts from a quail farm in Lockhart, wrapped in bacon and topped with grilled tomatillo, tequila lime butter, cotija cheese and cilantro. The chipotle pork chop ($26.50) comes with a honey glaze, cilantro, chipotle sweet potatoes and vegetable of the day.
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ZARA FLORES/COMMUNITY IMPACT
ZARA FLORES/COMMUNITY IMPACT
Verde’s Mexican Parrilla Restaurant serves authentic grilled cuisine in West Austin C ody Kidwell brought 15 years of experience in the hospitality industry and local ingredients. “We just try to take it and make it different than what everybody else is doing without reinventing the wheel,” Kidwell said.
COURTESY VERDE'S MEXICAN PARRILLA
and vast outdoor patio, Verde’s also offers catering services for wed- dings and events for a handful to hundreds of people. The restaurant also does community outreach to local programs and clubs. While the Verde’s Mexican Parrilla team has no plans for a second location, they might be open to a separate concept restaurant in the future, Kidwell said. “I like the individuality of the restaurant and not trying to make four or five or 10 and then lose your quality,” Kidwell said. Verde’s Mexican Parrilla will be celebrating National Fajita Day on Aug. 18 and National Cheeseburger Day on Sept. 18.
Verde’s Mexican Parrilla 16018 Hamilton Pool Road, Austin 512-263-0500 www.verdesmexican.com Hours: Sun.-Thu. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m.
professional culinary training from Le Cordon Bleu to Verde’s Mexican Parrilla when he took over the business in 2019. He runs the restaurant alongside his wife, Allana Henry, and business partner, Brandon Metz. “We use Mexican spices; we’re a Mexican grill; we infuse the flavors of Mexico with the grill, so we’re not Tex-Mex,” Kidwell said. The menu features specialties such as the Cody Nachos, which come topped with charro beans, chorizo and more as Kidwell emphasized the restaurant’s use of
With a deeply rooted history in the business, Kidwell has been able to witness firsthand the steady growth and success the restaurant has seen over the years despite its location. “We’ve doubled our seating on the patio, and the community has grown as well out here,” Kidwell said. “I like being out here; we’re away from it; we’re super kid friendly. … I have kids, and my kids grew up in this restaurant.” In addition to the indoor area
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LAKE TRAVIS - WESTLAKE EDITION • JULY 2023
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