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Photo Credit: ZZ Top's Tres Hombres album, via MyLesPaul.com

It's no secret that we're fans of great Tex-Mex food. And our readers concur; our recent Where to Eat Tex-Mex in the Woodlands is trending as one of our most popular articles ever.

But sadly, true Tex-Mex cuisine has been fading away, especially in big cities like Houston. Texas Monthly's great writer, John Nova Lomax, takes us through the current state of Tex-Mex in this entertaining and informative article.

True Tex-Mex Cuisine's Long Adios

 

One of the questions we're asked most often is "Where should I eat".

Here is our list of our favorite Tex-Mex restaurants in the Woodlands area. This list is of full service Tex-Mex restaurants that offer a complete menu; taquerias have their own list.

Our Favorites

Alicia's - This local chain excels at its grilled entrees. Our favorite is the Cowboy Steak - a slab of skirt steak, three shrimp, and two very good cheese enchiladas. The energetic bar serves up potent cocktails to thirsty patrons. Alicia's Mexican Grille - 20920 Kuykendahl Rd, Spring TX 77379 - 281-350-8383

Casa Medina - This deceptively low-profile jewel on I-45 impresses discerning foodies with well prepared Tex-Mex classics, solid chips and salsa, and gotta-try-it avocado margaritas, which taste much better than they sound. If Old School Tex-Mex is what you crave, look no further. Casa Medina - 28777 I-45, The Woodlands TX 77381 - 281-298-9866

Guadalajara - The upscale, family-friendly dining room is a great place to enjoy out-of-the-ordinary dishes. Excellent ceviches and outstanding roast chicken enchiladas highlight the diverse menu. Guadalajara Hacienda - 27885 I-45 N, The Woodlands TX 77386 - 281-362-0774

Also Recommended

Chuy's - Locals flock to this Austin Icon for reliable Tex-Mex and strong margaritas. Skip the fajitas and go directly to the more unique options, like the Chuychanga and huge combination plates. Insiders know to ask for the complimentary creamy jalepeño dip with the chips and salsa... it's addictive. Chuy's - 18035 W I-45, Shenandoah TX 77385 - 936-321-4440

Lupe Tortilla - Fajitas are the entree of choice at this local chain. The lime marinade's signature flavor keeps regulars coming back, but creeping prices are causing some rumbles on social media. Bring your gold card. Lupe Tortilla - 19437 W I-45, Shenandoah TX 77385 - 281-298-5274

 

Chuy's may be the most misunderstood Tex-Mex place in Houston.  Some folks love 'em, and some folks hate 'em, and there's very little middle ground.  Rarely do we see such polarization in how patrons react to a restaurant.

Why?  It's hard to tell for sure, but we think it's a combination of food that's a little out of the ordinary, and an atmosphere that's not typical for Houston.  Chuy's is one of the handful of restaurants that we consider to be a little bit of Austin in Houston, and the Austin attitude permeates everything that Chuy's does.

We're firmly in the camp that loves Chuy's.  The Austin-based chain opened its first location in 1982, and we've been eating there ever since.  Chuy's version of Tex-Mex is focused a few hundred miles to the west - there's a strong New Mexico influence, with plenty of dishes featuring green chiles.  Their annual Hatch chile festival features peppers grown by one particular farm in Hatch, New Mexico.

Our go-to dish at Chuy's hasn't changed in 20 years.  It's the Chuy's Special, a unique flat enchilada dish made with housemade blue corn tortillas, roasted chicken, white cheese, and Chuy's tomatillo sauce.  It's flavorful without overpowering heat, and has long been one of our benchmark enchilada dishes.

Chuy's Special

But as any fan will tell you, the appeal at Chuy's is more than the food.  Ever since the original Barton Springs location opened, the Chuy's experience has been shaped by the zany decor and the often offbeat but dependably friendly staff.


The Chuy's located across from the Woodlands delivers both in spades.  Our favorite room there is the bright, airy bar, complete with a thatched roof, some delightfully kitchy chandeliers, and an airborn school of wooden fish.  It's a throwback to an older school of restaurant design where the space was more than one big room with some theme-appropriate artwork on the walls.  Another thing we love about Chuy's is that as they open more locations, they don't just replicate their design.  Each Chuy's has its own feel and becomes a part of its neighborhood.

The final part of the Chuy's equation is their quirky, friendly staff.  The vibe of the original Austin location comes through in the attitudes of the servers, but Chuy's has figured out a way to make sure that this doesn't result in the cool-but-lackadaisical service that's all too often found in the River City.

On our last visit to Chuy's, we ran across a particular server who went so far above and beyond what we expect in a family restaurant that she deserves notice.  Anjelia Richmond, who's known at Chuy's as "Cookie", was perhaps the warmest, friendliest service person that we encountered all year.  Yes, we were in a restaurant, but we were treated as if we were in Cookie's home.  And Cookie was going to make sure that we felt welcome.

My bride was recovering from foot surgery, and Cookie took it upon herself to make sure that we were comfortable, well fed, and never lacking anything.  Our ramekin of the essential Creamy Jalepeno dip was never empty.  Cookie even positioned the chairs so my bride could elevate her foot, and offered to bring an extra cushion.  Her ready smile and hearty laugh were heartwarming, and her positive attitude was infectious.  We really didn't have a choice but to hug her on the way out.  
Cookie impressed us so much that before our next visit, we called ahead to see if she was working, fully planning to arrage our visit around her schedule..  We've never done that before at a restaurant.

So thank you, Cookie, for taking such great care of us, and for making us feel more like friends than like guests.  Have a Merry Christmas, sweet lady.  We'll see you soon.

Chuy's - 18035 IH-45 S - Shenandoah, TX 77385 - 936-321-4440 - Chuys.com

Chuy's (Shenandoah) on Urbanspoon


Houston is a great city for Mexican food. From the humble taco truck to elegant fine dining establishments, Houston has the entire spectrum of Mexican food experiences covered. And everyone has their favorites.

We've been hearing buzz about a little place way out Westheimer, Sylvia's Enchilada Kitchen. So we made the trek out to see what all the fuss is about.

Sylvia's has an unassuming strip center location, in an older strip center well beyond the Beltway. But don't be fooled by the modest exterior; open the door and you're transported to the border, where the nights are hot and the food is hotter.

Sylvia Casares is the name behind Sylvia's, and she was recognized as one of the top Latino chefs working in the United States by the Spanish-language magazine Siempre Mujer. She's brought the food from her native Lower Rio Grande Valley to Houston, and created dishes that span Anglo and Mexican culture. Those who view Tex-Mex cuisine as some sort of inferior stepchild to other Mexican cuisines need only to sample Sylvia's cooking to have the attitudes adjusted.

As with most Mexican establishments, you start with chips and salsa. Sylvia's chips are fresh and warm, and the salsa is a thin, housemade and savory. We had to remind ourselves to save room for the enchiladas.

As one would guess from the name, Sylvia's specialty is enchiladas, and there is a wide range to choose from -- no less than 18 different styles.

Sylvia helpfully offers two different sampler platters, each with four different petite enchiladas. For this first visit, we selected her North of the Border sampler.

First we sampled the Refugio - a basic cheese enchilada made with blended cheddar cheeses and topped with chili gravy. It was a good enchilada; smooth and spicy with a moderate amount of heat from the gravy.

Next came the Lubbock - a ground beef enchilada with Sylvia's Signature Gravy, a meatier take on regular chili gravy. Carnivores will love this enchilada; there is plenty of beef both inside and out, and the seasonings are masterfully balanced to provide heat that does not overpower.

Cheese enchiladas and beef enchiladas are Tex-Mex staples. After this things get creative.

We dove into the Laguna Madre - fresh crab enchiladas topped with a creamy seafood sauce. This delicious enchilada was stuffed with plenty of juicy lump crab meat, and the creamy sauce had a bit of a kick to it. If you're a seafood lover, this enchilada is one you can't miss.

Finally came the most unusual enchilada - the Sarita. A vegetarian enchilada filled with a combination of calabacita (summer squash) corn, and mild cheese, topped with a light cream sauce. The fresh flavor of the vegetables combined with the rich, savory cream sauce and the result was one of the best enchiladas we can remember tasting.

Sylvia's was busy on the night we visited, but service was professional, prompt and friendly. Prices are a touch higher than one might expect for Tex-Mex dishes, but we feel that the quality more than makes up for the extra $2-3 per plate.

All in all, we think that Sylvia's is one of Houston's best Mexican restaurants, and if you've not visited, you're missing out on a meal that any lover of Mexican food will enjoy.

Sylvia's Enchilada Kitchen: 12637 Westheimer Road, Houston, 77077, 281-679-8300

There are hundreds of Mexican restaurants on Houston’s north side. How does a humble writer determine which ones are worth visiting? You can try them all, but that takes an incredible amount of time, even if you love Tex-Mex like we do. You can check Yelp, but its reviews simply aren’t that accurate. You can read blog and print reviews, but what if it’s a new place?

I’ve pondered this for quite a while, and I came up with a good shortcut. I created the Woodlands Area Foodies group, and it’s grown to over 9,000 members, many of whom are incredibly knowledgeable about food. One of the most knowledgeable is my friend Bob Frasier. Bob is an incredible cook, and very well versed in numerous cuisines.

Recently Bob posted about a new Tex-Mex restaurant not far from the Woodlands, calling it “My new favorite Mexican spot in my neck of the woods”. Trusting Bob’s palate, I headed out to Rita’s Cantina, located north of Tomball on Hwy 249, near Hardin Store Road.

Located in a nondescript strip center, the outside of Rita’s could be confused for dozens of Mexican spots in the area. But stepping inside revealed a neat, clean interior, with thoughtful little touches. Clearly, the management cares about the customer’s experience, always a good sign.

But how’s the food? Looking across the spacious dining room, I found Bob and his lovely bride Heidi. Joining them for lunch, we surveyed the menu and made some choices. Bob assured us they were good ones. We believe in Bob. Will this trust be misplaced?

Ceviche

First to come out was the ceviche. The presentation was impressive: A hefty goblet filled with fish, shrimp, onion, and tomato, garnished with cilantro and topped with artfully arranged avocado slices.

The marinade used for the fish was a deliciously zingy citrus-based juice, combining with the fresh tangy onions to create a classic Peruvian-style ceviche… which happens to be my favorite. And this was an excellent example, flavorful, generously portioned, and beautifully presented.

As we were finishing the ceviche, the hot plates started arriving.

Beef Quesadillas

First out were the beef quesadillas, a standard dish that’s popular with adults and children alike. The formula at Rita’s included sliced skirt steak (as found in fajitas), and plenty of melty white cheese, sandwiched between two thin housemade flour tortillas.

Accoutrements were plentiful: A slathering of sour cream, some beautiful pico de gallo, and a scoop of Rita’s guacamole. The quality of the ingredients shone through on this dish, making it one of the more flavorful quesadillas we’d tried in quite a while.

Combo #7: Tamale, Beef Enchilada, Chicken Enchilada

Next up is a combo plate - in this case Combo #7. Consisting of a pork tamale, a chicken enchilada and a beef enchilada, we felt that it gave us a good overview of what Rita’s chef can do with various proteins.

As an aside, Tex-Mex is often difficult to present. It may be delicious, but on the plate it can be yellowish brown and not incredibly appetizing. The presentation here was different and appealing.

Bright colors made the first impression. Beautifully fresh tomato, diced expertly. A sprig of green cilantro, draped over the green and white arrangement of tomatillo sauce and crema that blanketed the chicken enchilada. This burst of color was flanked by the red Colorado-style chile gravy on the beef enchilada, and the more earthy, dark pork tamale.

Looks are wonderful, but tackling this appealing plate proved that the beauty wasn’t just skin deep. From the pork tamale to the chicken enchilada and finishing with the beef enchilada, all of the components were nicely seasoned, distinctly flavored, and were each excellent renditions of their respective dishes. Together they created a very satisfying whole, one we’d order again. Tomorrow, if we’re lucky.

After finishing the last tasty bite of Combo #7, Bob smiled and with a twinkle in his eye, said one word: Dessert.

Cuatro Leches

Bob, you’re an evil, evil man. That’s one reason why we’re friends. A quick consultation with our knowledgeable server resulted in our order of their Cuatro Leches cake. We’d had Tres Leches from numerous establishments, but Rita’s wasn’t going to be satisfied with tres.

Again, the plating tempted our eyes before the fork touched the cake. A rich, saturated slab of cake was laid upon an artful arrangement of strawberries and blueberries, adrift in the four milk solution that had saturated the cake. Atop this was a crown of strawberries and freshly whipped heavy cream, drizzled with caramel and dusted with cinnamon.

And yes, it tasted better than it looked. No small feat.

To say we were impressed with Rita’s Cantina would be an understatement. To find a gem like this in the far northern reaches of Tomball is amazing. The restaurant can hold its own with any hotspot you care to name in the Houston area.

We confirmed two important rules: Great food can be found all over the Houston Area. And when Bob says to try a place, try it. Now.

Rita’s Cantina Mexican Kitchen | 32015 State Highway 249 | Pinehurst, TX 77362 | (346) 248-5097

A recent conversation in a foodie discussion group bemoaned the lack of a good Southern California-style burrito in Houston. We have burritos, but they tend to be more of a Tex-Mex style, often with rice and/or refried beans among the ingredients; the Southern California-style is a lighter style, highlighting fresh ingredients with an eye towards more protein and veggies, and less carbs and fat.

Imagine our surprise when we stumbled across Cabo Baja & Mexican Grill, a new Mexican food establishment on Sawdust Road, in the space vacated by the recently closed (and greatly missed) Viva Itacate. The homey bakery feel of Viva has been completely renovated into a modern, fast casual space. The new restaurant is the first Texas branch of the original store, located in San Diego.
Could this San Diego import be a source for the kind of burrito that transplanted Californians rave about? We decided to find out.
First impressions were very good. The restaurant is spotlessly clean, and we were greeted by the friendly and helpful counter staff. The kitchen is at the rear of the restaurant, and a large glass window allows diners to look in and observe the cooks as they work. Clearly this is a restaurant with nothing to hide. 
Peering into the kitchen, we saw two staff members making fresh corn tortillas; although we've seen fresh flour tortillas at many of the area's better taquerias, fresh corn tortillas are few and far between.
Ordering from the counter staff was quick and efficient. Before long, my pager went off, and I picked up my burrito from the window.
Being fans of tacos al pastor, we started with the Pastor burrito. Fresh marinated pork (right off the trompo), pineapple, onion, cilantro, and a touch of creamy cilantro sauce are wrapped in a largish corn tortilla. The flavors are bright and tangy; the acid from the pineapple balances the slightly fatty pork flavor, with the onion and cilantro completing the flavor profile. It was very good.
Wanting to try something else, I asked the counter staff for suggestions. The cameron taco was their immediate answer, so I ordered one. In about five minutes this came out.
Beautifully grilled, largeish shrimp were perfectly cooked, and combined with grilled mozzarella, cabbage, tomato, avocado, and finished with chipotle sauce. The flavor profile was unusual to a Texan's palate; I don't recall encountering mozzarella in Mexican cuisine before. But it worked; the big flavors were very satisfying, yet the result was very light. Even after eating a burrito and a taco I did not feel very full, although I certainly had enough to eat.
All in all, I was very pleased with the food from this California import. While still being Mexican, the lighter combinations and bright flavors differ considerably from the Tex-Mex offerings typically found here. Cabo Baja & Mexican Grill is a nice addition to the Woodlands area; we look forward to returning and sampling more offerings from the menu.
Cabo Baja & Mexican Grill | 544 Sawdust 77380 | 281-465-8575

Cabo "Baja & Mexican Grill" on Urbanspoon

As our readers know, Houston's vibrant food scene isn't limited to Tex-Mex, BBQ, and burgers. As our nation's most multicultural city, dining options span the list from African to Vietnamese, with pretty much everything in between.

And Vietnamese is a big deal here. Houston is home to one of the nation's largest Vietnamese communities, and these immigrants have brought the delicious foods of their culture along with them. Vietnamese restaurants thrive in Houston, and range from tiny mom-and-pop pho shops to thriving local chains like Kim Son.
Imagine our surprise when we got a note from Houston's home-grown upscale burger empire, Beck's Prime, talking about the Banh Mi sandwich they were adding to their menu. We received a generous invitation to visit any of the Beck's locations and sample this interesting new offering (along with a couple of others).
Burgers and Banh Mi. If that's not 21st century Houston casual dining, I don't know what is. But we had to wonder how good a Beck's Prime banh mi would be. To determine that, we put together a crack tasting team and ventured over to the Woodands' own Beck's Prime location.
Befitting this multicultural offering was our multicultural team, consisting of your humble editor and real estate guru / celebrity foodie Huy Dang, the man behind the stunning @uberbites Instagram account. His knowledge of Vietnamese cuisine far exceeds mine, and he has a very keen palate. He's also a sharp dresser, adding a badly needed touch of class to our dining party.
On a blustery February at noon we converged on Beck's Prime on Grogan's Mill in the Woodlands, skillfully avoiding the road construction that rendered the parking lot all but inaccessible. Even with the construction Beck's was doing a strong lunch business. Woodlands residents know their burgers, and Beck's are among the best. But we weren't here for the burgers.
Beck's staff demonstrated their usual flawless hospitality, and we ordered and grabbed a table. In short order the food came out. Front and center was the new banh mi.
Banh Mi at Beck's Prime

No, this is not your Aunt Thuy's banh mi. The traditional french loaf is replaced with one of Beck's signature egg buns, the fatty mystery pork usually found has been replaced with lean, chargrilled, generously-sliced pork sirloin, and the vegetables were crispy, very fresh, and freshly cut.

Biting into the sandwich revealed the bright, sharp flavor profile that defines the best banh mi. But the textures were very different. The rich egg bun didn't have the traditional chewy mouthfeel of french bread. The pork flavor was more prominent than in a more pedestrian banh mi, and a gentle kick of sriracha brought a garlicky heat to the sharp tang of the onions, cilantro, and jalapeño.
The result is a very good sandwich, although it's far from a traditional banh mi. Huy confirmed that Beck's had altered the traditional components, but he approved of the result, and nary a scrap of banh mi was to be found on either of our plates at the conclusion of the meal.
The second offering we sampled was another new pork sandwich from Beck's: Hickory Prime Pork. A far more traditional sandwich, it included the excellent sliced pork sirloin, pickles, onions, and Beck's house made hickory BBQ sauce.
This riff on the classic BBQ pork sandwich was much more traditional. The hickory BBQ sauce accented the rich pork flavor, and the classic pickle/onion accoutrements made for a very familiar sandwich. Our only beef (no pun intended) with this sandwich was the mildness of the sauce - a smidgen more heat (or a lot more heat, if you prefer weapons-grade sauces as Huy does) would bring this good sandwich to the next level.
All in all we were impressed by these new offerings from Beck's Prime. Over the years Beck's has offered not only some of the city's best burgers, but also very good non-burger offerings for those who weren't in the mood for mesquite-grilled ground beef. These new items continue that winning formula, and we predict that they'll both be popular all across Houston.

Beck's Prime | Locations all around town

Becks Prime on Urbanspoon

Houston is a city that's obsessed with the latest and greatest. Along those lines, it's the newest restaurants are the ones that get almost all of the press.

We believe that one of the greatest accomplishments a restaurant can have is longevity. Keeping customers happy is hard work, and doing so for a decade is a significant achievement. Pappasito's has done this, and done it thrice. They're now celebrating 30 years in business, a milestone we think shouldn't be ignored.

“This is a big milestone for Pappasito’s, and we couldn’t have done it without the support of our loyal guests,” said Harris Pappas, co-owner and co-founder, Pappas Restaurants, Inc. “We want to thank Houstonians for their support and invite them to join our family for 30 days of celebration.”

The original Pappasito's opened on Richmond near Hillcroft back in 1983. Since then, the operation has brought its brand of high quality Tex-Mex cuisine to 13 Greater Houston area locations, with 8 others in DFW, Austin, San Antonio, and Atlanta.

In honor of this milestone, the restaurant is offering some awesome weekly specials:

Oct 1-5: Half price beef and chicken fajitas. All day, large size only.
Oct 7-11: Half price happy hour appetizers with beverage purchase. 3p-6:30p in the bar.
Oct 13-19: Half price lunch beef & chicken fajitas. Medium size only, 11am-4pm.
Oct 20-26: eClub free appetizer with Pappasito's Pass (with entree purchase, exclusions and terms apply)
Oct 27-30: Half price beef and chicken fajitas. All day, large size only.

We're big fans of Pappasito's fajitas. We're even bigger fans when they're half price.

During the 30-day celebration, customers of legal drinking age can also enjoy an anniversary drink, the Pappasito’s Reserva Margarita made with Corazon Reposado barrel-aged tequila, which has been hand-selected especially for Pappasito’s Cantina, Grand Marnier, organic agave nectar, and fresh lemon and lime juices shaken tableside and served on the rocks. Guests who order the special drink will receive a complimentary 30th anniversary commemorative glass, while supplies last.

They're also preparing a special dessert, Chocolate Tres Leches, a rich chocolate cake soaked in three milks with dark chocolate, Kahlua, and a hint of cinnamon, toasted meringue and shaved chocolate.

For more information, check their website or Facebook page.

As the Woodlands area attracts more international corporations (We're looking at you, ExxonMobil) we're happy to see more restaurants appearing that appeal to more diverse tastes. We love Tex-Mex, but it's hard to get excited about yet another place touting their amazing fajitas and strong margaritas.

A case in point is Tandoory Taco, a new restaurant serving Indian fusion food. Tucked into the sprawling strip center on Sawdust that houses several independent restaurants (including The Olive Oil and Corkscrew BBQ).

Tandoory Taco is a bright, unassuming restaurant, with counter service and ample seating. An owner is on-site and involved, always a good sign. Don't go in expecting traditional Indian decor; casual is the motif, with brightly painted walls adorned with a collection of signs proclaiming a variety of slogans, none of which have anything to do with the food or the concept. It's an endearing and funky touch.

As much as we like less popular (in Texas) cuisines, it's a fact in the restaurant industry that they can be a tough sell in a more conservative market. Tandoory Taco faces this issue head-on:

How do you make Indian cuisine more accessible to the Texas palate?

Alex (Yash) Nagal is a partner, and the general manager. He's an avid foodie, and a chemical engineer. Nagal's concept is to provide an affordable, high-quality meal in an inviting setting. Food is his passion, and his enthusiasm is palpable. His approach is a clever one, and one we've not encountered before. Put freshly prepared Indian dishes into individual portions, and serve them in a soft flour tortilla.

This approach is a clever one. Tortillas are the preferred flatbread in Texas, where Indian cuisine embraces naan, the thicker, fluffier, slightly sweeter cousin. Tandoory fuses the two traditions, serving portions of freshly prepared Indian favorites in a soft flour tortilla.

We love the concept, but as always, execution is the difference between success and failure. A restaurant's success starts in the kitchen, and we were eager to investigate further.

Tandoory's kitchen is helmed by a young 28-year-old chef who knows Indian food, and isn't a man who cuts corners. He prepares all of the sauces from scratch, including Tandoory's signature Agra Tikka sauce, a bright, fresh, creamy tomato sauce that's enhanced with fresh Indian spices. High quality ingredients abound.

At Alex's suggestion, we sampled items incorporating the Agra Tikka sauce. First up was The Patriot. tandoori chicken (in this case, the darker, richer meat from the leg) is marinated in yogurt and spices, cooked in the traditional clay oven, and served with onion, a variety of mild peppers, and avocado. We enjoyed this taco - the traditional Indian flavor of the tikka sauce was balanced by the peppers and the rich tandoori spice.

Next up was The Brit, which swapped the tandoori chicken for a milder version made from the white breast meat, and prepared without the tandoori spices. The excellent tikka sauce was front and center on this taco; we feel it will appeal to those who prefer a slightly milder (but still very flavorful) dish.

We really enjoyed both tacos, and were impressed by the subtle differences between them. Clearly the chef knows his cuisine, and understands how small changes can result in significantly different dishes.

We're looking forward to returning and sampling the other menu items as soon as we can.

Tandoory Taco | 407 Sawdust Road | Spring, Texas 77380 | 281-203-5060 | tandoorytaco.com

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