Cisco's is a bustling diner known for its hearty breakfast staples like migas and mouthwatering house-made biscuits, all served with a side of friendly vibes.
"Cisco’s claims to be the oldest Tex-Mex restaurant in Austin, and considering their start in 1950, we buy it. There's a small counter up front that feels like an old-school diner bar, and an open kitchen in the middle of the room where you’ll hear orders being called out. Grab a basket of biscuits and a margarita—the food here is fine, but you’re here for the history more than anything." - nicolai mccrary, matthew jacobs
"The charismatic Rudy “Cisco” Cisneros frequently volunteered to serve on grand juries and would bring tacos and biscuits to the weekly meetings. Obviously, that led to opening his restaurant. Open since 1943, Cisco’s was a longtime politico hangout, and the migas and biscuits are a classic Austin breakfast in East Austin. Now there are new owners, including Rudy’s grandson Matt Cisneros, who brought dinner service and alcohol to the restaurant." - Melanie Haupt
"Get both tortillas and biscuits with any breakfast meal from the old-school East Side restaurant. Migas and biscuits make for a good pairing. Takeout orders can be placed online; there are third-party deliveries available (DoorDash, Grubhub, Uber Eats); and there are indoor dine-in areas." - Nadia Chaudhury
"With all the bars on the east side, a filling all-day breakfast spot is essential. This very classic restaurant is known for its Tex-Mex menu with migas and diner favorites like biscuits, served all day long. There are indoor dine-in services." - Erin Russell
"Cisco’s claims to be the oldest Tex-Mex restaurant in Austin, and considering it opened in 1950, we have very little doubt about the fact. There’s a small counter up front that feels like (and probably is) an old school diner bar, and an open kitchen. Behind that, is some kind of Narnia-esque hallway that leads to a series of large dining rooms that make this place infinitely bigger than it initially looks. The menu is made up mostly of Tex-Mex staples—migas and huevos rancheros by morning, fajitas and enchiladas by night—which is exactly what you want out of a place that pioneered the cuisine. " - nicolai mccrary, adele hazan, raphael brion
