This is the true story of a Tex Mex restaurant that wanted to find out what happened when food stopped being processed and started getting real. Rio Grande Mexican Restaurant first opened its doors in 2006 after the cast from MTV’s “The Real World” bid adieu to their vibrant and funky warehouse. Although the original dishes were good, operating partner Ron Hurley might agree if you didn’t think they were very memorable.

“We wanted to get back to the basics by offering fresher options that cater to the people of Austin,” says Hurley.

And that’s where the new and improved Rio Grande succeeds. The restaurant also went through a mini interior makeover to increase the cozy factor, but the change is not nearly as noticeable as their innovative Mexican cooking complete with a dash of hearty Texas spice. The menu is shorter, the flavor is cleaner and, now here’s the best part, the food is better for you.

“A healthier meal means you won’t be going home feeling heavy,” says Hurley, “We want people feeling good about what they eat here; not waking up at 3 o’clock in the morning with heartburn.”

An evening of Mexican indulgence without the late night after-effects sounds too good to be true, but after a couple bites — make that unrestrained chomps — of the Mahi Mahi tacos (Hurley’s personal favorite) it appears you can have your cake (or taco) and eat it too. The fish is pan-seared rather than grease-fried and the flavor kick comes from the spicy coleslaw; a simple combo of lime juice, cabbage, jalapenos and cilantro. The corn tortilla is also a nice touch for adding Mexican authenticity while subtracting almost half the calories found in its flour counterpart of comparable size.

Rio Grande is mindful of healthy details such as substituting fresh black beans in place of sodium-laden refried beans. Everything is cooked fresh-to-order (try the salsa, it’s freshly prepared every three hours) and can be customized to the guest’s desires. Hurley even welcomes phone calls from next-day guests who crave something that isn’t on the menu — he’s even done the grocery shopping.

This may seem a bit excessive just to please the customer, but Rio Grande wants to be reminiscent of the old-fashioned neighborhood restaurant your grandparents had growing up. Hurley and the restaurant’s owner, Pat McGaughran, are tuned into the Austin community and use mostly local ingredients.

Among the ingredients are watermelons and freshly squeezed citrus juices; key players in Rio Grande’s new cocktail lineup. One sip of their handmade Watermelon Martini will make you question if the fruit should be consumed in any other way. Be aware that although it may taste like a refreshing Popsicle, the drink does boast a generous dose of alcohol and it’s easy to reach the bottom of the glass.

If vodka isn’t your first choice, get outside your typical happy hour margarita comfort zone and try a Hill Country Sunrise. This Central Texas twist on an old classic introduces freshly squeezed orange, lime and pomegranate juices to high-end tequila and Cointreau. Not a bad way to get an extra dose of immune-boosting Vitamin C.

There will never be a shortage of Mexican cuisine in Austin, but Hurley believes the fresh and healthy approach to the fare keeps Rio Grande a tier above the rest. Be sure to check out their twitter site (twitter.com/RioGrandeAustin) to score a discount on your next meal.

HOW IT’S MADE: WATERMELON MARTINI
8 to 10 cubes of seedless watermelon
2 ounces of vodka
A glass full of ice

Shaken, not stirred

Take a glass and pour in two ounces of your favorite vodka. Drop in your watermelon cubes and fill the rest of the glass with ice. Using a martini shaker, cap the top of the glass, so it’s fully covered. For about a minute shake the mixture vigorously so the ice breaks up the watermelon chunks. Slowly pour through a strainer into a martini glass. Top off with a watermelon cube and enjoy.

RIO GRANDE MEXICAN RESTAURANT
301 San Jacinto Blvd.
512.476.8300
riograndemexican.com