The Golden Dish has posted a first look review of Terlingua.
I did. And this included the cold smoked fish dip alive with pungent flavors of sour orange, Vidalia onion and sweet peppers. It was served with commercial taco chips, which were good, but they need to replace those with homemade, something that’s in the works, according to management. Another good preparation was, as mentioned, the grilled shell-on shrimp ( fresh from the Gulf coast or previously frozen?), though the otherwise winey, sweet flavors of the guajillo chili sauce in which it was bathed could have been more prominent. I liked the smoked brisket—meltingly tender–and the honey coated flat breads served with it were delicious.