Matt's El Rancho

Name: Matt's El Rancho
Address: 2613 S Lamar Blvd, Austin, TX, 78704, US
Telephone: 512-462-9333

Tex-Mex

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2613 S Lamar Blvd, Austin, TX 78704
512-462-9333
Last verified: August 2026
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Fajita and enchilada platters at Matt's El Rancho

Appetizers

↑ All sections

Bob Armstrong Dip®$10.00 / $14.00
A Matt's El Rancho original
Spicy Bob$18.00
Bob Armstrong Dip served with beef fajita and grilled jalapeños
Chile Con Queso$9.00 / $13.00
Guacamole$14.00
Grilled Quail$14.00 / $27.00
Stuffed with cheese, poblanos and mushrooms, locally sourced from Lockhart
Al Pastor Quesadilla$17.00
Quesadillas$21.00 / $18.00
Beef fajita or chicken fajita
Nachos$21.00 / $18.00 / $19.00 / $14.00
Beef fajita, chicken, brisket, or bean & cheese
Matt Jr. Fries$12.00

Lunch Specials

↑ All sections

Soup and Salad Combo$13.00
Mon–Fri 11am–3pm
Taco Al Carbon Plate$14.00
Mon–Fri 11am–3pm
Al Pastor Plate$13.00
Mon–Fri 11am–3pm
Brisket Taco$13.00
Mon–Fri 11am–3pm
Chile Relleno$13.00
Mon–Fri 11am–3pm
Fajita Plate$16.00
Mon–Fri 11am–3pm
Fish Taco Plate$13.00
Mon–Fri 11am–3pm
Carne Guisada$13.00
Mon–Fri 11am–3pm
Beef Combination$13.00
Mon–Fri 11am–3pm
Matt's Footlong Enchilada$13.00
Mon–Fri 11am–3pm
Carnitas Taco$14.00
Mon–Fri 11am–3pm
Ribeye Taco$17.00
Mon–Fri 11am–3pm

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Enchiladas · Beef Or Cheese Enchiladas · Chicken Enchiladas.
Chile relleno: A whole chile stuffed with cheese, meat or another filling. Poblano chiles are common. One familiar preparation coats the stuffed chile in an airy egg batter, fries it and serves it with tomato-based sauce or broth. But relleno simply means "stuffed," and regional preparations vary. Chiles en nogada, a celebrated Puebla dish, are stuffed with picadillo, covered in walnut sauce and garnished with pomegranate and parsley, producing the green, white and red colors of the Mexican flag. On this menu as: Chile Rellenos · Beef Chile Relleno · Chicken Chile Relleno.
Fajitas: Grilled strips of meat served with tortillas and accompaniments, often arriving at U.S. restaurants on a dramatically sizzling metal platter with onions and peppers. Fajitas developed in the ranching and border culture of Texas and northern Mexico and became a Tex-Mex restaurant staple. The name comes from faja, referring to the strip or belt-like cut associated with skirt steak. Chicken, shrimp and other versions are now common. Alambre is a different Mexican dish that may scratch a similar itch: chopped grilled meat with peppers and onions, often with bacon and melted cheese. On this menu as: Sizzling Fajitas · Certified Angus Beef Fajitas · Chicken Fajitas.
Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo. On this menu as: Al Pastor Quesadilla · Tacos Al Pastor · Al Pastor Plate.
Carnitas: Pork slowly cooked until tender, traditionally in its own fat, with some pieces allowed to brown or crisp. Carnitas are strongly associated with Michoacán. Dedicated carnitas shops may offer different cuts and textures rather than simply "pork." Maciza generally refers to leaner meat, cueritos to skin and buche to stomach. Carnitas may also be sold by weight for groups and takeout. On this menu as: Carnitas Tacos · Carnitas Taco.
Baja fish tacos: The classic Ensenada-style fish taco pairs battered and fried fish with a corn tortilla, shredded cabbage, creamy sauce, salsa and lime. The style is strongly associated with Baja California and has had an enormous influence on Southern California taco culture. Menus may also offer grilled fish or similarly prepared shrimp tacos. On this menu as: Fish Tacos · Fish Taco Plate.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Enchiladastypically $12.95 across 254 menus
Carne asadatypically $13.50 across 251 menus
Baja fish tacostypically $10.43 across 202 menus
Nachostypically $11.99 across 200 menus
Flautas & taquitostypically $11.49 across 188 menus
Carnitastypically $12.75 across 178 menus
Fajitastypically $15 across 175 menus

Matt's El Rancho on our other sites

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Matt's El Rancho

Menu

Appetizers

Soup & Salad

Enchiladas

Tacos

Chile Rellenos

Seafood

Mesquite Grilled Steaks

Tex-Mex Dinners

Sizzling Fajitas

Texas Favorites

Lunch Specials

Desserts

How these dishes compare

Matt's El Rancho on our other sites

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