Joe T. Garcia's

Name: Joe T. Garcia's
Address: 2201 North Commerce Street, Fort Worth, TX, 76164, US
Telephone: 817-626-4356

Tex-Mex

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Mon–Thu 11am–2:30pm & 5–10pm, Fri–Sat 11am–11pm, Sun 11am–10pm

2201 North Commerce Street, Fort Worth, TX 76164
817-626-4356
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White-washed exterior and forecourt of Joe T. Garcia's

Lunch (Mon–Fri 11am–2:30pm)

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Cheese Nachos
Bean Nachos
Chicken or Beef Nachos
Joe's Nachos
Bean Chalupas
Cheese Quesadillas
Chicken or Beef Quesadillas
Chile con Queso
Chicken Flautas
Three chicken flautas, rice, guacamole, corn tortillas
Chile Rellenos
Your choice of beef or cheese, rice, beans, corn tortillas
Tamales
Three tamales (with sauce), rice, beans, corn tortillas
Chimichangas
Five mini-beef chimichangas, rice, beans, corn tortillas
Bistec Ranchero
Grilled beef in a spicy ranchero sauce, rice, beans, flour tortillas
Bistec Salad
Grilled beef, lettuce, pico de gallo, sour cream, guacamole, and cheese
Grilled Chicken Salad
Grilled chicken, lettuce, pico de gallo, sour cream, guacamole, and cheese
Tortilla Soup
Served with chicken, avocados, white cheese, tortilla strips, and lime
Small Dinner
One cheese nacho, one taco, one cheese enchilada, rice, beans, and corn tortillas
Child's Plate
One cheese nacho, one cheese enchilada, rice, beans, and corn tortillas

Brunch (Sat–Sun 11am–3pm)

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Chilaquiles
Strips of corn tortillas sautéed with eggs and a mild tomato sauce, then baked with cheese, served with refried beans and Mexican-style potatoes
Migas
Strips of corn tortillas sautéed in a mild tomato sauce, scrambled with eggs and chicken, baked with cheese. Served with refried beans and Mexican-style potatoes
Huevos Rancheros
Two eggs lightly fried, topped with a mild ranchero sauce, served with refried beans and Mexican-style potatoes
Chorizo y Papas con Huevos
Two eggs scrambled with potatoes and a spicy Mexican sausage. Served with guacamole and beans
Huevos a la Mexicana
Two eggs scrambled with onions, jalapeños, and tomatoes, served with refried beans and Mexican-style potatoes
Menudo
Spicy Mexican soup made with pork

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

Dishes to know on this menu

Nachos: Tortilla chips topped with cheese and usually chiles, with modern versions ranging from a very simple snack to a fully loaded plate covered with beans, meat, crema, guacamole and other toppings. Nachos are generally credited to Ignacio "Nacho" Anaya, who created the dish in Piedras Negras, Coahuila, near the Texas border, in the 1940s. The heavily loaded version became a fixture of Tex-Mex and Mexican-American restaurants. On this menu as: Nachos · Cheese Nachos · Bean Nachos.
Huevos rancheros & breakfasts: Huevos rancheros generally consist of fried eggs served over lightly fried tortillas with a cooked tomato-and-chile salsa and beans. Huevos divorciados, or "divorced eggs," separate two eggs with different sauces, usually red and green. Huevos a la mexicana combine eggs with tomato, onion and green chile. Machaca con huevo mixes eggs with shredded dried or cooked beef and is particularly associated with northern Mexico. On this menu as: Huevos Rancheros · Chorizo y Papas con Huevos · Huevos a la Mexicana.
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Cheese Quesadillas · Chicken or Beef Quesadillas.
Queso fundido & chile con queso: Queso fundido is melted cheese served hot, often in a small skillet and sometimes mixed with chorizo, rajas, mushrooms or other ingredients. Tortillas are commonly used to scoop it up. Chile con queso, usually shortened to simply queso in Tex-Mex restaurants, is a pourable cheese-and-chile dip eaten with tortilla chips. They occupy similar territory on a menu but are distinct dishes with different traditions. On this menu as: Chile con Queso.
Chorizo: Mexican chorizo is generally a fresh, seasoned sausage rather than the firm cured sausage associated with Spain. Pork is common, along with dried chiles, vinegar and spices. The casing is often removed before cooking so the sausage can crumble into eggs, potatoes, tacos or melted cheese. Longaniza is a related sausage with regional variations of its own, while green chorizo is particularly associated with Toluca and the State of Mexico. On this menu as: Chorizo y Papas con Huevos.
Tortillas: corn vs. flour: Corn tortillas begin with nixtamalized corn masa that is pressed and cooked on a hot surface. They have ancient roots in Mesoamerica and remain fundamental to cooking throughout much of Mexico. Flour tortillas have a long history in northern Mexico, especially Sonora and Chihuahua, and became equally important to border and Mexican-American cuisines. Hecho a mano means "made by hand" and usually indicates tortillas formed or pressed at the restaurant. On this menu as: Tortilla Soup.

How these dishes compare

Quesadillastypically $9 across 336 menus
Nachostypically $12 across 277 menus
Chorizotypically $9.99 across 215 menus
Flautas & taquitostypically $11.25 across 194 menus
Fajitastypically $15 across 185 menus
Chile rellenotypically $13 across 176 menus
Flantypically $6.99 across 164 menus
Tamalestypically $7.99 across 136 menus

Joe T. Garcia's

Menu

Appetizers

Dinner (Served All Day)

Lunch (Mon–Fri 11am–2:30pm)

Brunch (Sat–Sun 11am–3pm)

Desserts

How these dishes compare

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