Iron Cactus Mexican Grill and Margarita Bar
Hours
- Sunday: 10 am-10 pm
- Monday: 11 am-10 pm
- Tuesday: 11 am-10 pm
- Wednesday: 11 am-10 pm
- Thursday: 11 am-10 pm
- Friday: 11 am-11 pm
- Saturday: 11 am-11 pm
Special Features
- Afternoon Tea
- Breakfast All Day
- Brunch Menu
- Business Friendly
- Catering
- Delivery
- Dine at the Bar
- Extensive Beer List
- Extensive Wine List
- Fixed Price Menu
- Gluten-Free
- Happy Hour
- Kid Friendly
- Late Night Menu
- Live Music
- Open 24 Hours
- Outdoor Seating
- Private Dining
- Quiet
- Romantic
- Takeout
- Valet Parking
- Vegetarian Friendly
- Vegetarian Options
- Wheelchair Accessible
- Wi-fi
Alcohol
- Beer
- BYOB
- Full Bar
- Margaritas
- None
- Sake
- Sangria
- Wine
Reservations
- Accepted
- Not Accepted
- Recommended
- Required
- Make a Reservation
Payment Types
- American Express
- Cash
- Check
- Diner’s Club
- Discover
- MasterCard
- PayPal
- Traveler’s Check
- Visa
Profile
This Austin transplant has dusted itself off and gotten stronger. It's not all combo plates; there are upscale lobster tacos and ahi ceviche. Queso, lusciously creamy, has a tang that says "real cheddar." Chips come with two salsas, and Mexican martinis are served with a shaker from which you can pour your drink yourself.
Full Reviews
Most Recent
Review: Iron Cactus
By Trey Garrison (3/19/2007)
Iron Cactus, the glass-framed Mexican restaurant downtown, is like the new girl who arrives an innocent and is ravaged by every cad in town. Come on, you were one of them. You leered down the circular stairwell, guzzled your margarita, and spit over the railing of the patio.But once the pack moved on, this Austin transplant dusted itself off and got stronger. The food got tighter, as did the service. It’s not all combo plates; there are upscale lobster tacos and ahi tuna ceviche. Queso, lusciously creamy, had a tang that said “real cheddar”; when it cooled, it did not harden into orange plastic. Chips came with two salsas, and margarita martinis were served with a shaker from which you could pour your drink yourself (bliss for control freaks). It is not without flaws. Mixed grill with fajita beef and chicken, sausage, and shrimp made a good argument for solo shrimp, as the meats were dry and overdone. And the guacamole was greasy. But rice and beans, the telltale staples, impressed. The rice came flecked with corn kernels and cubed carrots, and the beans boasted good bacon flavor. These days, the only attitude at the door is friendliness. Customers get seated with a smile, and a server hustles over with water and cheer. It’s a quirky staff that manager Mark Nevarez has assembled—no cookie-cutter servers here. They come from all over, and so do the customers, who are just as likely to be in town on a conference. It makes you feel like you are in a true-blue big city.