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Stacked Green Chile Enchiladas (with red salsa I put on top)

by Andrew Chalk

Sometimes you want some let-your-hair-down casual food in a let-your-hair-down casual atmosphere. In historic Fredericksburg that place is Bejas. Situated slap in the heart of downtown on Main Street, the best seat is on the patio where the fun continues all evening. I recently attended a media event there.

It is Tex-Mex ‘and more’ because about half the menu is other crowd pleasers. Cuban sandwich ($12.50), Grilled Mahi ($20.50), Chicken Fried Steak ($16.50), for example. There is even that ultimate nod to the reason millennials can’t afford a house, avocado toast ($10.25), and a duo of Filet Medallions ($24.75) for their dad.


However, the raison d’être behind Bejas is Tex-Mex and I found Stacked Green Chile Enchiladas ($13.50 - chicken, $10.25 - pulled pork, and $15.50 - Fajita Beef) in its chicken variant with hatch green chile sauce coating the top ravishingly delicious after a hard day’s touring history and wine. A boat of four condiments included a temperate red salsa that I ladled generously on top.

For groups, quesadillas ($8.25) are always a popular appetizer, and some salad lovers ordered and spoke highly of the Tenderloin Steak Salad ($18.50).

Tenderloin Steak Salad

Ultimately, the beverage of choice with Tex-Mex food is the classic margarita and I can report that Bejas does not skimp on the tequila. Two made me merry. The third abolished all pain. When you only have a quarter of a mile to walk back to your hotel you can enjoy such indulgences.

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About Me

Andrew Chalk is a Dallas-based author who writes about wine, spirits, beer, food, restaurants, wineries and destinations all over the world.

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