When I received the call that my next expedition and “research assignment” would be at the Neon Armadillo in Wimberley, I couldn’t get there fast enough. I had been wanting to dive into the ‘Dillo since it opened in November 2025, so I was more than ready to invest some quality time at this cool new oasis.
The staff was incredibly friendly, and even with a packed house, they were patient and accommodating with all my questions. When I asked manager Jessa about the inspiration behind the 30,000-square-foot space, she shared a story too good not to share …
Originally, owner Molly Bowen had an entirely different concept in mind. That changed the moment she spotted a sign—literally.
While visiting Round Top, tucked among the weeds in a field at Junk Gypsy, Bowen came across a weathered neon sign that read “Neon Armadillo.” The rusty relic, once loaned to Miranda Lambert for a photo shoot, had been sitting there for nearly 20 years. To most people, it was just a sign. To Bowen, it was a spark.
She immediately called her team and told them they were pivoting. The original concept was out; the Neon Armadillo was in.
It took a little convincing, but Bowen never wavered. “I couldn’t imagine it being anything else now,” she says.
Today, with Chef Adam Puskorius leading the culinary vision at Neon Armadillo, every “Tex-Mex-ecue” dish is made with locally sourced, organic ingredients. The menu proudly notes that all meat is grass-fed and regenerative, and you won’t find a bottle of seed oil anywhere in the kitchen.
I fell in love with the warm, funky décor the moment I settled into my cozy corner booth, sipping a “Spiritual Cowboy”—Pantalones organic tequila, Ancho Reyes poblano liqueur, Texas piquin pepper, lime, cucumber, and a touch of cane sugar—giddy up!
Bowen designed the entire space herself: Bold colors, Western artwork, and layered textures create a modern cowgirl vibe with a splash of sass. I’d be willing to bet Miranda Lambert herself would tip her hat in approval.
For appetizers (yes, that’s plural, because there’s no judgment at the ‘Dillo), I started with the ‘Dillo Street Corn: smoked corn on the cob seasoned with house fajita seasoning, manchego cheese, cilantro, poblano ranch, and lime. From here on out, plain corn on the cob just won’t cut it.
Next, two words jumped off the menu: “Neon Twinkies.” These bacon-wrapped, Texas-sized jalapeños are stuffed with brisket and manchego, smoked and sliced, then served with poblano ranch and cilantro salsa. Hunger be darned, I was not quitting. I rounded out my meal with smoked chicken ‘Dillo Nachos. The crispy chips are fried in beef tallow and smothered in a spicy white queso.
Outside, under live oaks and twinkling lights, the crowd sang along as a band called Braxton played an old favorite by Lyle Lovett. I couldn’t help but wear a Texas-sized smile as I weaved my way through the happy crowd. The atmosphere felt easy and joyful and exactly what a Texas night should be.
Bowen and her team have created something truly special, and the best part is that they’ve only just begun. Their 2026 goal is to revitalize the remaining buildings at the junction, expanding the energy beyond the restaurant walls. As I pulled out of the parking lot, I couldn’t resist singing my own, slightly skewed version of Jerry Jeff Walker’s “London Homesick Blues”:
“I wanna go home to the armadillo … Good country music from Amarillo and Abilene … The friendliest people and the liveliest crowd you’ve ever seen.”
As they say at the Neon Armadillo: “Boots UP, cares DOWN.”
NeonArmadillowTX.com | @neonarmadillo