Discada

Discada takes its name from the cooking method behind it: a northern Mexican technique, also called cowboy-wok cooking, in which meats are seared and simmered on a wide, disc-shaped griddle. The Rosewood Avenue kitchen builds its taco menu around that technique, layering in flavors and styles drawn from Mexico City.

Discada has been selected for the Michelin Guide's Austin list in both 2024 and 2025.