Northwest Austin Edition | August 2022

DINING FEATURE Los Chilakillers Mercado restaurant serves variety of chilaquiles I n 2018, Mina Ibanez lost every- thing in her second restaurant in Cedar Park to her business

BY SUMAIYA MALIK

dierent everything, just to make sure that I had the right avor of the Longhorn chilaquiles,” Ibanez said. “When you eat it, it’s like a completely dierent experience, like an explosion of avors in your mouth.” Los Chilakillers oers options for toppings such as dierent cuts of meat and cactus. In-house salsas include Austin-inspired 360 Chilakiller, 620 Chilakiller, Old 183 and Lamar. Ibanez fries the tortillas every day, and Ibanez said she claims no other place in Austin has them like hers. A bright red and yellow interior with “Hot and sexy,” Los Chilakillers, and street grati painted on the walls, the restaurant can seat 40. Other items on the menu include market-style fajitas, tacos, enchiladas and even a low-carb keto plate all with a spice level requested by customers. The an, according to Ibanez, is another perfected family recipe. The business is now two years old, and weekends have a two-hour wait, something that has become the norm, Ibanez said. But it was not always like that. Los Chilakillers suered earlier in the COVID-19 pandemic, but word got out, and customers started coming. Ibanez has 10 dierent salsas on the menu and sells one “hot and sexy salsa” to honor women who start their careers late. Known by her followers on Insta- gram as “thesexychefmina,” Ibanez said she believes women are attractive at every age. “So don’t let anybody make you feel what you are not,” Ibanez said.

Los Chilakillers is the third restaurant owned by Mina Ibanez, who also developed all of the original recipes. (Sumaiya Malik/Community Impact Newspaper)

partner. Ten years before that, she lost ownership of her rst, in George- town, to her ex-husband. She said she was 47 and broke, and her friends advised her to retire to spend time with her granddaughters. But Ibanez had the experience of running a restaurant, a passion for cooking and original recipes she had developed herself. She did not retire. On May 8, 2020, in the middle of the pandemic, she opened Los Chilakill- ers, a new concept Mexican mercado restaurant in North Austin serving chilaquiles. Chilaquiles are a traditional Mexi- can dish made with corn tortillas cut into quarters, lightly fried and then simmered in a sauce made of green or red salsa. It is topped with a variety of proteins and cotija cheese. Ibanez said the chilaquiles recipe she had perfected living in Austin for 35 years became her trademark and drew customers across Greater Austin who knew authentic Mexican. Los Chilakillers, “the house of the killer chilaquiles in Texas,” at the intersection of Parmer Lane and I-35, cooks a secret family recipe from San Luis Potosí, México, and is inspired by trips to the local fondas, or street markets that sell food. Top selling items on the menu include the Longhorn chilaquiles and the Texas Roller an, named after the Texas Roller Derby Girls. “For two years, I was mixing dierent cheeses, dierent sauces,

THREE DISHES TO TRY

Los Chilakillers serves market-style Tex-Mex cuisine with original recipes. Aside from the main menu, vegan and keto options as well as those for kids are available. 1 Longhorn Chilakiller, $10.99 This dish is made with layers of fried tortillas cut in triangles, smothered in fresh-made salsa with cheese, and any toppings such as chicken, beef, eggs or vegan options such as tofu. 2 620 Chilakiller, $9.99 The dish is made with red ranchero sauce and protein such as shrimp. It is served with rice and beans on the side. 3 Roller Derby Flan, $5.99 Ibanez developed this dessert over time using her grandmother’s recipe, featuring condensed milk, vanilla, eggs, sugar and media crema, or a Mexican creamy milk.

COURTESY TAYLOR ELLIOTTHICCBOYMEDIA

Los Chilakillers 13000 N. I-35, Bldg. 12, Ste. 204, Austin 512-505-8363

www.loschilakillers.com Hours: daily 7 a.m.-3 p.m.

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