What the experts, and our loyal patrons, have to say.

The word around town...

Cowboy Neil’s bring southwestern flair to the Beach

Patrick Evans-Hylton, Virginian-Pilot, June 2020
“Let’s call it Tex-Mexasian fusion,” Waranch says. “The 757 was lacking a true Tex-Mex style cantina, and Cowboy’s intention was to provide tasty quality food at reasonable prices, casual menu with a tequila-centric attitude, meaning we know tequila and offer quality tequilas.”
Read more…

Taste of Tidewater: Terrific Tacos

Patrick Evans-Hylton, AAA Tidewater Traveler, Spring 2019
The Fried Atlantic Cod Taco: A lip-smacking offering served in your choice of  a corn or flour tortilla topped with avocado, pickled red onions, mango slaw, tomatoes, queso fresco, Cowboy Crema, and mico-cilantro.

8 burgers you should try at Virginia Beach restaurants (We’re #1!)

Patrick Evans-Hylton, The Virginian-Pilot, February 27, 2019
“We love Cowboy Neil’s Cantina, which opened late last year in the former Stoley’s. This is not a Mexican restaurant. This isn’t even a Tex-Mex restaurant. This is a fun eatery with Southwestern-inspired dishes dreamed up by the cowboy himself, Neil Waranch. Among creative takes on burritos and tacos, the menu also features hot dogs and hamburgers. One offering with a definite chip on it’s shoulder is the Fajita Burger, a generous sized all beef patty atop toasted bun (don’t buns taste better when toasted?) and topped with grilled onions and mixed peppers and queso. Drizzled over it all is Cowboy Crema, a sassy, housemade sour cream-based sauce. A large smear of guacamole rests on the top half of the bun. Tri-colored tortilla chips on the side.” Read more…

Cowboy Neil’s Offers a Fresh Take on Tex-Mex Eats

Grace Silipigni, Coastal Virginia Magazine, January, 2019
“In traditional cantina fashion, Cowboy Neil’s greets you with a roomy bar and handful of seat yourself tables. Delivered upon request is a basket of tri-color tortilla chips and housemade salsa served in a jalapeño-shaped dipping dish. The chips are mixed, dyed, cut and baked in house and are flavored with the perfect spattering of salt. Like its crunchy companions, the salsa is also entirely homemade and plays with tasty layers of sweet and heat. The chalkboard specials menu hosts an array of rotating from-scratch bites as well, including a Philly cheesesteak taco, Mexican-Italian Cantizza, Cowboy Chili and a Crispy Extravaganza loaded with fried cactus, calamari and jalapeños. Other funky plates include a spicy dog, fajita burger and six Impossible creations laden with plant-based proteins.” Read more…

Restaurant REVIEW: Cowboy Neil’s Tex-Mex Cantina

Betsy DiJulio, VEER Magazine, December 23, 2018
“Bowls are layered concoctions with a very flavorful, slightly tomatoey rice on the bottom, a nicely seasoned protein of choice, succulent and perfectly grilled onions and mixed peppers, black beans, cheese and, for dairy-eaters, Cowboy Crema. Guacamole tops off this bounty of filling ingredients, but I am allergic to avocados and can’t get near the stuff. The flavors were tantalizingly complex with some nice tang and pleasantly tingly heat. When I told the woman who took my order over the phone that I am vegan, she automatically subbed in refried beans for the black beans which she explained later are soaked in chicken broth.”
Read more…

The story behind the monster Bubba Burrito at Cowboy Neil’s Cantina in Virginia Beach

Judy Cowling, The Virginian-Pilot, December 19, 2018
“We laughed out loud when the Bubba Burrito was placed on the bar in front of us. “How am I ever going to get that behemoth into my stomach?” asked dining companion Jeff during a recent dinner at Cowboy Neil’s Cantina on Great Neck Road. He didn’t; only half passed from fork to lips. Larger than a brick but smaller than a landscaping paver, with a heft that would throw Weight Watchers into a frenzy, the Bubba Burrito has a story behind it. Picture savory yellow rice, lots of cheddar jack cheese, big hunks of chorizo, velvety refried beans and fluffy scrambled eggs stuffed in to a 8” flour tortilla jacket. It looked like a kid crammed into a puffy snow suit.”
Read more…

First Look: Cowboy Neil’s Cantina is more than just another Tex-Mex Restaurant

Patrick Evans-Hylton, The Virginian-Pilot, Novemver 15, 2018
“The menu is simple and straight-forward, and complements a number of blackboard specials, spicy tuna bites being one the day I dined there. On the regular bill of fare are brunch burritos, fajitas and fajita bowls, nachos, tacos and quesadillas. There’s avocado toast, topped with a fried egg and pickled red onions. There’s the Spicy Dog, an andouille sausage topped with queso and grilled onions. And there’s the Fajita Burger, a beef patty topped with queso, grilled onions and peppers, guacamoles, and a southwest-spiced creama. But a glance at the descriptions of the usual suspects reveals the commitment of the cowboy, Neil Waranch, to not just being another Tex-Mex restaurant. The offerings honor Southwestern foods and foodways, but make them more approachable to the modern palate.” Read more…


“Loved it we had the shrimp taco and the fajita bowl.”
“The queso is on point, burritos are massive (and tasty), margaritas are made fresh with numerous tequila options, and even have some health conscious options.”

Read more…

Google Reviews

“Great spot and filling a much needed TeX Mex void for VA Beach . Tacos were on point. Margaritas were great. Usually a house Margarita is fair at most places I go but I found theirs to be a cut above. Margarita cheesecake was legit. Enough for two and homemade. Will be back.”
Read more….

Facebook Reviews/Recommendations

“Great food and service! Love the food, especially the nachos! The homemade salsa and chips are awesome too! Thanks Neil and crew for always taking care of us!”
“Awesome food (Cactus/Jalapeño/Calamari app was killer) and drinks (margaritas great) met with an equally awesome staff of good people and conversation. Thanks Neil and the gang. Will be back!”
Read more…