The team at Conejos Tex-Mex Cantina prides itself on serving delicious Mexican and Tex-Mex dishes with an exciting twist, all in a welcoming atmosphere, co-owner Bobby Joe Hernandez said.
What’s on the menu
Hernandez said Conejos aims to serve not only familiar menu items, like fajitas and al pastor street tacos, but also new and unique dishes.
“We do off-the-wall stuff. It’s not just a Tex-Mex cantina,” he said.
Chef Eduardo Miguel “puts all his love” into the restaurant’s specials, which have recently included dishes like duck empanadas and a pork chop tomahawk, Hernandez said. Many regular customers get excited to see the new specials every time they visit.
“Tex-Mex is such a loose term. When you think of Tex-Mex, you think of a lot of sauces [and] a lot of cheese. We do the opposite,” Hernandez said. “We try to keep things as basic and as flavorful as possible. We don’t put a lot of cheese on a lot of our stuff because we want people to be able to taste the flavor of our proteins.”
Everything is made from scratch using fresh, never frozen ingredients, he said.
About the owners
Conejos is owned by a group Hernandez calls “Team Rabbit.” The team includes Hernandez and Matt and Sandra Morcher. The Morchers started with the Lucky Rabbit bar in Jonestown, then followed that with two Rabbit Hole bar locations, one of which is nextdoor to Conejos, and a seasonal spot in Jonestown called the Wild Hare Bar & Grill.
Hernandez worked at the Lucky Rabbit before joining the ownership group with the opening of Conejos in 2025. Miguel will also join the ownership group with the opening of two new Conejos locations, Hernandez said.
“He deserves a piece of the pie, too,” Hernandez said. “You have to have somebody back there who puts the love and time into each dish.”
What’s next
There are two new Conejos locations coming to Round Rock and Cedar Park. Hernandez said the group is aiming to open the Round Rock restaurant this summer and the Cedar Park one in the fall.
The owners are focusing on consistency with the new locations to ensure that customers at each restaurant can expect the same quality of food and service, including the same specials, Hernandez said.
“We’re just having a good time here, and the culture that we’ve built is kind of a party. Have fun, come into our restaurant and have a good time,” Hernandez said.
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Dining and Cooking