﻿<?xml version="1.0" encoding="utf-8"?><rss version="2.0"><channel><title>The State Of Carnitas Tacos In Austin Texas Part One: Fiesta Mart</title><link>http://www.roadfood.com/Forums/</link><description /><copyright>(c) Roadfood.com Discussion Board</copyright><ttl>30</ttl><item><title>Re:The State Of Carnitas Tacos In Austin Texas Part One: Fiesta Mart (brisketboy)</title><description>  I have been known to make the trek from Georgetown to Fiesta Mart on occasion and never miss the opportunity to grab a couple of their tacos. I usually haul a lot of meat back home as well since their prices are more than reasonable and you can be sure there's no pink slime in anything you buy there. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=691466</link><pubDate>Mon, 19 Mar 2012 09:51:19 GMT</pubDate></item><item><title>Re:The State Of Carnitas Tacos In Austin Texas Part One: Fiesta Mart (Foodbme)</title><description>  We have similiar places in the VOTS called Ranch Markets! Always busy, always fun, always good eats in the in-store taqueria. They have 7 stores in the Phoenix area,&amp;nbsp;2 stores in El Paso and 2 stores in NM. May be headed your way! &lt;br&gt;  &lt;a href="http://prosranch.com" target="_blank" rel="nofollow"&gt;http://prosranch.com&lt;/a&gt; &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=691450</link><pubDate>Mon, 19 Mar 2012 00:28:19 GMT</pubDate></item><item><title>The State Of Carnitas Tacos In Austin Texas Part One: Fiesta Mart (scrumptiouschef)</title><description>  Starting a new series for folks on the taco hunt in Austin Texas.  &lt;br&gt;  &amp;nbsp;  &lt;br&gt;  Day One: Fiesta Mart is pure sensory overload on the weekends. &lt;br&gt;   &lt;br&gt;  Thousands of people converge on the store and begin jockeying for  position in the miles of aisles. &lt;br&gt;  &amp;nbsp; &lt;br&gt;  I’m good at getting in and getting out  but often times I’m way laid by their stellar in store taqueria/hot  deli. A carnitas taco will set you back $1.95 [an outrage] but it’s heft  is substantial. &lt;br&gt;   &lt;br&gt;  This is the pulled pork style carnita where the pork shoulder has  been braised thoroughly, the meat shredded off the bone then submerged  in the braising liquid til service. &lt;br&gt;   &lt;br&gt;  It’s served on standard issue corn tortillas[fresh off their 100k  tortilla machine-I asked], doubled up and warm from the steam table. &lt;br&gt;  &amp;nbsp; &lt;br&gt;  A  small salsa bar sits off to the side offering pico de gallo, limes,  cilantro, chopped onion and two kinds of salsa; red and green. &lt;br&gt;  &amp;nbsp; &lt;br&gt;  The red  is the chile seca style with no tomatoes only rehydrated red chiles. The  green is a thin, tomatilla base with a prominent garlic note. &lt;br&gt;   &lt;br&gt;  I like to apply the salsa divorceado style with half the taco getting the green treatment and half getting red.  &lt;br&gt;  &amp;nbsp;  &lt;br&gt;  Fiesta Mart  &lt;br&gt;  3909 N I-35 Service Rd  &lt;br&gt;  Austin, Texas 78722  &lt;br&gt;  (512) 406-3900  &lt;br&gt;  &amp;nbsp;  &lt;br&gt;  pic &lt;a href="http://chowpapi.com/wordpress/wordpress-2.8.6/wordpress/?p=352" target="_blank" rel="nofollow"&gt;http://chowpapi.com/wordp...2.8.6/wordpress/?p=352&lt;/a&gt; &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=691294</link><pubDate>Sun, 18 Mar 2012 11:41:15 GMT</pubDate></item></channel></rss>