The Iguana Grill

Chef Rogelio Reyes' mol takes two days to make, and all sauces are made from scratch, Harney said.

Iguana offers "Lake-Mex," a Tex-Mex cuisine with an interior Mexican twist, Harney said.

The restaurant is owned by Igloo Group Inc., which also owns Waterloo Ice House, and Iguana is gearing up to introduce its spring specials and hire more staff for its busy season.

Once a house, the Iguana location opened as Sunset Grill around 1993 before The Iguana Grill moved into the space and opened in 1995, Harney said.

Since then the menu has continued to offer margaritas, fajitas and other staples. He said the restaurant does not use lard and tries to offer healthier options such as grilled items and salads.

"It's not like you can't get the burrito as big as your head. If you want to come out and eat enough food that you have to go home and take a nap, we can do that for you. But these days a lot of people want other alternatives," Harney said.

View from the top

Kevin Harney, general manager and partner, said one of the reasons The Iguana Grill chose to locate in Lake Travis is because it was an up-and-coming area—and there was a riverside view.

"Most restaurants in Austin have outside eating areas. Very few of them are fortunate enough to have what we do," he said.

Meet the chef

Chef Rogelio Reyes grew up in the state of Michoacn, Mexico, and moved to the U.S. in 1981.

He said he focuses on freshness and flavor for Iguana Grill's menu.

"My favorite [menu item] is the fish tacos," he said, noting a peach habaero sauce complements the flavor of the meat.

The menu

Fish tacos (at right, $14.95) feature grilled black drum on corn tortillas and are served with pineapples, habaero onions and chipotle coleslaw with a hint of lime.

Rainbow Trout Veracruz is served with rice and grilled vegetables. The fish is topped with sauce made from tomatoes, onions and olives ($16.50).

Al pastor is pork loin marinated with achiote on corn tortillas and served with pineapples, habaero onions and a side of yellow tomatillo sauce ($14.50).

At The Iguana Grill, chicken flautas (at right, $11.50) are grilled, not fried. They are served with rice, refried beans and sour cream.

Flan ($4.95), a traditional dessert, is a sweet complement to a Tex-Mex meal.

Brunch items include eggs poblano, Mexican-style eggs Benedict topped with poblano pepper cream sauce and served with fresh fruit ($8.50).

There is also a children's menu.

The Iguana Grill, 2900 N. RR 620, Austin, 512-266-8439, www.iguanagrillaustin.com

• 11 a.m.–10 p.m. Daily