Aldacos MigasAre we on vacation? This thought ran through my mind when Jacqueline and I sat down on the patio at Aldacos in Stone Oak. With Stone Oak laid out right in front of us, we gazed upon the tree tops, houses and hotels that sat below. Authentic Mexcian cuisine and a view? I could feel the stress of the week melt into the grass.

Aldacos Tamale de CamaronAs we looked over the brunch menu, Blanca Aldaco, owner of Aldacos Stone Oak and Aldacos in the Dominion, suggested the tamal de cameron for an appetizer. She said it was her favorite because in Mexico they used to sell these types of tamales on the street corners. Unlike the tamales I’m used to, the tamal de camaron is composed of sweet corn masa topped with shrimp and a spicy cream sauce. I believe this is what a shrimp cake would taste like. I know that doesn’t sound appetizing, but it was.

Since we were on vacation, Jacqueline ordered a prickly pear mimosa for a mere $5. Other mimosa flavors included cucumber and the traditional orange. I ordered the coffee, which was very strong, and drank about three cups during our meal. Whenever I go out to brunch, especially when I’m seated outside, I like to drink one full cup of coffee before my meal arrives. With the gorgeous view, I drank two before we ordered our entrees.

Aldacos MigasAldacosMigas, chilaquiles and chile relleno were all on the brunch menu, along with other Mexican and Texan favorites. I ordered the huevitos rancheros with refried beans and potatoes on the side. Jacqueline ordered the migas a la mexicana – crunchy corn strips mixed with sautéed tomato, onions and serrano peppers into scrambled eggs – which came with a plethora of corn and flour tortillas and a side of refried beans and potatoes. We both took turns using the salsa that was originally designated for the chips.

Aldacos BarAldaco’s dinner menu includes fajitas straight from the grill, flautas and enchiladas smothered with chicken or shrimp. One of the most popular dishes at Aldacos is the centerpiece. The centerpiece, a lettuce-less salad, joined the menu in 1995. The dish is made up of wedges of tomato, avocado, grilled zucchini, red onions, grilled queso panela and chiles toreados drizzled with our famous cilantro dressing. You can also add chicken, beef and/or shrimp into the mix!

We loved our brunch at Aldacos and will be returning soon not only for the mouthwatering cuisine, but for the tranquility of the patio.