Dining
BY KAMERYN GRIESSER
Pan-fried cat sh ($24.99) is topped with crab, pico de gallo and sundried tomato cream sauce.
COURTESY BLUE CORN HARVEST
512 Blue Corn Pork Taquitos ($10.99) come with Monterey Jack and cotija cheese, and habanero aioli.
Bowl of soup of the day, Chef’s special ($6.99)
COURTESY BLUE CORN HARVEST
COURTESY BLUE CORN HARVEST
Blue Corn Harvest o ers farm to table service Austin-based restaurant Blue Corn Harvest, known for its locally sourced Southwestern cuisine, expanded to Round Rock last year. The Central Texas-based chain has three other locations in the Austin area, including Cedar Park, Georgetown and Leander. The background
ingredients locally. “We know all the farmers work really hard, and we like helping each other. ... We pay attention to what they have in season, and we make our specials based on that,” Manzano said. The menu The all-day menu at Blue Corn Harvest is primarily a mix of Southwestern and Mexican cuisine, which Manzano and Garcia prefer to call “Texan food.” Enchiladas, taquitos and tacos appear alongside burgers, seafood, salads and pasta among the list of entrees. To drink, the restaurant has a full bar with craft cocktails, wine and beer.
From left, owners Carlos Manzano and Santos Garcia rst established Blue Corn Harvest in 2012.
KAMERYN GRIESSER COMMUNITY IMPACT
Owners Carlos Manzano and Santos Garcia spent nearly 20 years working together at the Tex-Mex restaurant, Z Tejas. In 2012, the pair decided it was time to pursue their own joint venture, settling on a farm-to-table menu concept that combines a ordability and scratch cooking. Garcia said they source nearly 75% of their
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JOE DIMAGGIO BLVD. N. KENNEY FORT BLVD.
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2980 Joe DiMaggio Blvd., Ste. 150, Round Rock www.bluecornharvest.com
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