The best Tex-Mex restaurants New Aquitaine

Here it smells America, canteen version and young attitude. The reception room, four-lined, is surprising: You're caught by the frying scent that stays long on our hair and clothing. The open grill area is immediately right on the right. To eat it is on the floors, the rooms are small, the tables close, the portrait of actors at the walls. A well-liked place for hungry young people who love XXL versions (1 kg) and families that take their kids out of it, happy to eat with their fingers. For the big ones, there can be some fun to choose his burger. But past this experience, not sure to want to return… Don't hesitate to ask for cutlery because the sandwich slips. Admittedly the choice is wide in compositions: steak, chicken, breaded fish, duck, simple or multiple version. You can also order a Tex-mex plate, salads, burrito, wraps…

For those who like meat, this is the place to be. It is still 100% French and at a competitive price. As for the service, the sheriff and his team, always smiling and dynamic, are very efficient. In addition to the must-eat hamburgers, including the mythical Country Burger with its two potato pancakes as buns, tartares, grilled meats, salads, etc., the menu displays specialties such as the bison steak, the texane dish (chili con carne, caramelized ribs 150g, Buffalo wings, barbecue sauce with baked potato) or the beef Ribs fondant and tasty made with a Bourbon Barbecue sauce. As for dessert lovers, surely they won't miss the Diligence of desserts to enjoy cheesecake, crèmes brûlées, caramel ice-cream, lemon pie, etc. Children are not forgotten because they have their menu with, as a bonus, their playroom. For internet addicts, the wifi is free of charge.

Since 1992 Flamingo is Mexico in the heart of the Périgord. You can enjoy authentic Mexican cuisine, home-made burgers and original dishes, in a typical setting and a musical atmosphere. To the map all the great classics: guacamole and nachos, quesadillas, fajitas, enchiladas, chili con carne but also a small perigourdine touch in the duck pan to the nucleus of foie gras.