Most of the most popular steaks at El Rincon de Cortez are rib-eyes with different Mexican style toppings. The Tampiqueña Steak is one of the best, with a tomato, pepper, onion, and Mexican style cheese topping that is hard to beat. The Guacamole that comes with it is the only aspect of the dinner that I think could use some help, but the rice and beans were delicious.

The Red Enchilada that came with the tampiqueña steak had a strong, earthy red chile flavor (as I have usually found it in northern Mexico), and was quite good.

I used to order the Chuleta Mexicana on a regular basis, and found the meat a little tough but the flavor delicious. This is a rib-eye steak topped with tomato, pepper, and onions, with guacamole on the side. I think they might add some extra seasonings to the meat to give it a different flavor from the tampiqueña, because I thought it had a more distinct taste than simply omitting the cheese that is on the tampiqueña.

I thought the Chicken Flautas were some of the best in El Paso, despite the fact that the guacamole was mediocre. The shell was cooked to just the right crispiness, and the white meat chicken chunks were very fresh. They are not stingy with the sour cream, as is the case at some restaurants. Even though El Rincon is famous for its steaks, it seemed that the chicken was better in terms of meat quality.

The chips tasted mass-produced (not home made), but the salsa was very good.

The Horchata was possibly the best in El Paso. It had a creamy texture, was well flavored with cinammon, and was not too sweet. It would really be worth ordering just to get an idea of what good horchata should taste like.

A good selection of tacos is available, and I imagine they are as good or better than the steaks. If you want vegetarian Mexican food, though, I think you are out of luck at El Rincon de Cortez (the cheese enchiladas do not have meat, but I would not be surprised if they are made with lard).