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    The Texa Rican 512

    4.2 (16 reviews)
    Closed 1:00 pm - 8:00 PM

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    Ordered through Grubhub but never again. Noticed how much they up charge the cost of each plate.
    Gnet A.

    We were looking for something to order, pick up and take home to eat. We did a search and this happen to pop up. I am puerto rican and have had my food on the island as well (nothing beats that experience) BUT Im glad I gave them a try because his food was fresh, full of the rican flavor. I may have wanted a little bit more jugito poured over the mofongo, but it was all yummy. We had the shrimp mofongo and beef steak mofongo. They come with a good amount of rice. His service is great. he is friendly and efficient without compensating the flavor or quality of the food. Its a food truck parked in the same plaza as Cherry Creek. There is a table or two to sit and enjoy the food. I definitely recommend to give this food a try. Tip: Call him directly and place the order because I ordered with grub hub and noticed they up charge you a hefty amount for each plate. Wont be making that mistake again.

    Tostones. There were several in the order and they were seasoned perfectly.
    Casey H.

    We drove several hours to attend the Sazón Latin Food Festival. Our first stop was the Texa Rican 512 food truck. The owner was SO nice! We got the arroz con gandules and the tostones. I never make tostones at home because they're a hassle and his were AMAZING! Everything was delicious. The owner also sampled us a chicken skewer and the marinade he had on there was absolutely phenomenal. The owner was also the nicest of everyone we purchased from. We will definitely eat there again the next time we go to Austin as there were several menu items we were interested in.

    Menu
    Desiree A.

    Love this place. Not going to lie - It took a really long time (the first time) because they were just getting started and didn't know how much food to prepare for the business they were getting. But the food was phenomenal. Today we got it again (with the in-laws) and the food, once again, was amazing. We are going to Puerto Rico in two weeks, but still wanted some delicious food today. Lol We only call ahead now and pick-up the order - rather then stopping by the truck and ordering in-person. We get the fried pork and pernil mofongo plate. Do yourself a favor and try them out! Up-to-date menu is on Facebook.

    Fried pork, Tostones with mayoketchup. Yum

    This review is from today's visit at the Texa Rican 512 food truck at the Latin food festival, San Antonio. Many options to choose from but I went with an order of Tostones and side of fried pork. They were made to order, took less than 10 minutes and they were on point. Delicioso and super amazing. Chef was very friendly and courteous. Would definitely recommend and on my next trip to Austin, I'll be on the lookout for y'all. Mil Gracias.

    Hard tostones

    Bought tostones from this truck at the Sazon Latin food fest...wrapped in paper..fried rock hard like a potato chip..very disappointed

    Carne Frita Plate

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    3 months ago

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    Thank you for the kind words and support!!

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    2 years ago

    The pork was hard and hard to eat seems it had been refried no sauce so couldn't soften it. The rice was ok but plain.

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    Canje

    Canje

    4.5
    (641 reviews)
    0.3 mi
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    This place is incredible! It was such a lovely blend of flavors that were unique and enjoyable. We…read moreloved every dish! We started with the jerk beef patties which were not patties at all; they were empanadas served with perfectly spiced dipping sauce. The wild boar pepperpot is amazing and the casareep sauce is unlike anything I've had before. This dish is just meat so you should also order a side dish. The geera is so dang good - so many cool flavors including the apple chow butter. I licked the bowl clean. This dish had squash in it. The cabbage was layered with flavor and I enjoyed the light sweetness the raisins contributed. We ended up adding in the roti bread because both main dishes had sauce that warranted bread. The dessert was a peanut butter ice cream bar covered in dark chocolate. Our waiter described it as an elevated Snickers bar and it was the perfect description.

    I was in town for a work event and this place came highly recommended--a group of us made a…read morereservation and came for dinner. We came in to a beautifully decorated space with a colorful and vibrant aesthetic. They recommended we order to appetizers, two mains and two sides to share but each of us were feeling very different dishes. I ordered the pepper shrimp which had the right amount of heat and fish rundown which while okay on its own needed a rice or roti to eat with it. I was excited to try to the cabbage and was not sure about the raisins. The server told me it was just a topping and that they can put it in the side (which I asked for). The cabbage not only came out much later than the rest of the food, it had raisins mixed in and ended up being the worse dish. They took it off our bill but definitely felt misguided. Also, it got really loud in the restaurant and was hard to hear my colleagues at the table, so be mindful of that when making a reservation.

    Photos
    Bar area
    Bar area
    Jerk Chicken
    Jerk Chicken
    Coco buns ($12)

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    Coco buns ($12)
    Twin Isle

    Twin Isle

    4.4
    (34 reviews)
    0.8 mi

    Some restaurants serve food. Others tell a story. From the moment I stepped into Twin Isles, I knew…read morethis was going to be the latter. The first thing that struck me was how intimate the restaurant feels. It's not a massive dining room where you're just another customer passing through. The smaller space creates a personal connection that allows you to appreciate Chef Janelle--not just as the person preparing your meal, but as someone who poured her heart into turning a dream into reality. That alone makes the experience feel special. The atmosphere is transportive. The music flowing through the restaurant, the Caribbean radio stations playing in the background, and the unmistakable sounds of Trinidad and Tobago, Jamaica, and neighboring islands make you feel as though you've stepped through a portal. For a moment, you're no longer in Texas--you're immersed in the rhythm, warmth, and hospitality of the Caribbean. It's comforting, peaceful, and beautifully authentic. The menu is thoughtfully designed and incredibly approachable. Whether you're building a bowl or choosing a plate, the process is simple and easy to follow. Even if you've never experienced Caribbean cuisine before, there's no intimidation. Chef Janelle is happy to explain unfamiliar dishes, ingredients, and flavors, making first-time visitors feel just as welcome as those who grew up enjoying Caribbean food. That level of hospitality is becoming increasingly rare, and it deserves recognition. One piece of advice: arrive early. The food has earned a loyal following, and popular items sell out for a reason. Now, onto the meal. I kept my first visit relatively simple: a bowl with curry goat, sautéed spinach, macaroni pie, and rice and peas. It sounded like comfort food on paper, but what arrived was a beautifully balanced collection of flavors that complemented one another in ways I hadn't anticipated. The macaroni pie deserves its own moment. If you're expecting American-style macaroni and cheese, leave those expectations at the door. This is something entirely different. It has the structure and integrity of a baked pie while delivering all the creamy richness you hope for in macaroni and cheese. The beautifully browned layer of cheese across the top provided the perfect contrast to the velvety interior. Every bite was indulgent without feeling heavy. The sautéed spinach brought freshness and depth to the bowl, especially as it mingled with the curry goat. Speaking of the goat--it was wonderfully seasoned, tender, and deeply comforting. The curry carried warmth and complexity rather than overwhelming heat, allowing every ingredient to shine. I couldn't resist adding an extra serving of the house pepper sauce. That's simply my preference because I love spice. The meal absolutely stands on its own without it, but for me, the added heat elevated every bite, adding another layer of excitement without masking the incredible flavors already present. The rice and peas were far more than a supporting side. They were fragrant, flavorful, and satisfying enough to enjoy on their own. After finishing the macaroni pie, I mixed the rice into the remaining curry and spinach, letting it absorb every last drop of those incredible juices. It was one of those moments where every ingredient came together so naturally that you couldn't help but slow down and savor it. What impressed me most was how every item could stand confidently on its own while also contributing to something even greater when enjoyed together. That's a hallmark of thoughtful cooking. Nothing competed for attention. Everything complemented everything else. This was my first visit, but it certainly won't be my last. In fact, I'm already planning my return because there were several dishes I wanted to try that had already sold out. If anything, that's another testament to the quality of the food and the loyalty this restaurant has earned. Thank you, Chef Janelle, for sharing your passion, your culture, and your hospitality. Twin Isles is more than a restaurant--it's an experience that celebrates Caribbean heritage with authenticity, warmth, and extraordinary flavor. You've earned a lifelong customer.

    Service was pleasant and engaging. Ordered a couple of doubles and oxtail sandwich with a drink…read more Doubles were a bit watery and the sandwich was a bit mid (no distinctive favor or special bun). I won't be harsh on the doubles because we got there when they just opened so it seems it may have needed more time to thicken/cook. Place is small and clean.

    Photos
    View from left side of restaurant.
    View from left side of restaurant.
    Oxtail sandwich
    Oxtail sandwich
    Ordering counter

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    Ordering counter

    The Texa Rican 512 - puertorican - Updated July 2026

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