The 50 best Mexican restaurants in Texas

[T. J.]

According to Texas Monthly. 

Discuss.

[Guinness]

It's a flawed list because it doesn't include La Finca in Katy.

[VirtualBob]

It's a flawed list because it doesn't include La Finca in Katy.

Or Angie's in Austin.  Totally bogus.

[MusicMan]

EL PASO
H&H Car Wash and Coffee Shop

Alkie?

[BudGirl]

The whole list is flawed.  It is only "major" cities in Texas.

[MikeyBoy]

It's a flawed list because it doesn't include La Finca in Katy.

Fucking-A, Pete!

[HudsonHawk]

Or Angie's in Austin.  Totally bogus.

Or Eva's in Houston, which has the best fajitas on the planet.  I was, however, glad to see Teotihuacan, one of my favorites.  I even turned Alkie on to it.

And on a side note, there should be an honorable mention for Spanish Flowers, not for the food, but for it's associations with this wretched hive.

[HudsonHawk]

Alkie?

It can be argued that the list is flawed because it didn't include 50 places in El Paso.  But after all this is Dallas...er Texas Monthly.

[S.P. Rodriguez]

First hand experience: Palenque Grill in Laredo was great when it opened.  It's tapered off in my experience. 

If the Dallas list includes any place outside Oak Cliff, I consider it highly suspect.  Not in that it's not good, just that it's not more Tex-Mex than Mexican. 

just my 2 cents

[chuck]

As soon as I get back to Houston I am going to go to Hugos and get queso fundido with huitlacoche and if you think I'm not you are sadly mistaken.

[BudGirl]

As soon as I get back to Houston I am going to go to Hugos and get queso fundido with huitlacoche and if you think I'm not you are sadly mistaken.

You go, boy.

[Col. Sphinx Drummond]

The pescado al mojo de ajo at Curras' Grill is one of my favorite things to eat.

[Gizzmonic]

I miss La Fonda On Main in San Antonio.

But really, finding good Mexican or Tex-Mex in SA ain't difficult.  Where is the good Mexican food in Raleigh?  I just went to a 'real authentic' place with my friends that had chicken fingers and french fries on the menu. BARF!

[S.P. Rodriguez]

I miss La Fonda On Main in San Antonio.

But really, finding good Mexican or Tex-Mex in SA ain't difficult.  Where is the good Mexican food in Raleigh?  I just went to a 'real authentic' place with my friends that had chicken fingers and french fries on the menu. BARF!

Eh... kids menu, maybe.  Full menu... I agree.

[Alkie]

It can be argued that the list is flawed because it didn't include 50 places in El Paso.  But after all this is Dallas...er Texas Monthly.

Well, goddammit, you beat me to it.

9 places in Dallas and three, THREE!? (3) IN EL PASO?

ARE YOU MOTHERFUCKING NUTS?

I'm sorry, this list isn't even worth scoffing at.   This is so ridiculously stupid, I'm hanging up.

[Gizzmonic]

Eh... kids menu, maybe.  Full menu... I agree.

Yeah, it was the full menu.  Although I wouldn't have complained if their actual 'Tex-Mex' food wasn't Shredded Gristle in Indistinct Cheese Sauce.

[Duke]

We did the Sunday brunch at Fonda San Miguel two weeks ago.  Friggin fabulous.  We've had dinner there many times over the years but the brunch is just spectacular.

[Alkie]

Alkie?

If you put together a list of Mexican restaurants in El Paso and put H&H on there....you're the sort of asshole that thinks the McRib is quality BBQ.

That's unfair.

H&H is good, at BEST, a good place to take out of towners who want to believe that there are 16 people in El Paso and that a lunch counter with no space for your feet is a good place to eat greasy spoon Mex.   Yes, that part is all true, but there is better Mexican food literally a block away at Lucy's.   Which, again, didn't make this list, making the list stupid.   

No Leo's.  No Avila's (which I don't care for, but everyone else does), no Rincon, no Malinche, no Queretaro, no Little Fucking Diner for crissakes!   I mean, my GOD.  Did they even send a writer TO El Paso or did they just find the first 3 postcards from 1991 that said GREETINGS FROM EL PISSHOLE on them?   

But hey, I'm sure whatever the fuck URBAN TACO in Dallas is, is just fucking awesome and reminds Warren Titlesworth III of his dear Mexican (Honduran) housekeeper's cooking in Plano. 

Cocksuckers.

[S.P. Rodriguez]

oh, I should also mention that La Posada also houses my favorite steakhouse, in addition to the Mexican Restaurant listed for Laredo.  The steaks are simply superb.  The Tack Room, for anyone who happens to stumble along into Laredo and dares venture near the River (La Posada is on the river, with rooms over-looking the river.

[MusicMan]

If you put together a list of Mexican restaurants in El Paso and put H&H on there....you're the sort of asshole that thinks the McRib is quality BBQ.

Wait, people actually think that?

But hey, I'm sure whatever the fuck URBAN TACO in Dallas is, is just fucking awesome and reminds Warren Titlesworth III of his dear Mexican (Honduran) housekeeper's cooking in Plano. 

The highlight of a quality rant.

[Limey]

As soon as I get back to Houston I am going to go to Hugos Treasures and get queso fundido with huitlacoche and if you think I'm not you are sadly mistaken.

FIFY

[Limey]

BTW, what is the fascination with Cyclone Anaya's?  And why isn't El Pueblito Place on the list for ambiance and ABV alone?  And Club No Minors for ambiance and ABV alone?

[HudsonHawk]

BTW, what is the fascination with Cyclone Anaya's? 

I can't figure that out either. The old place used to be decent, but I could name 50 Mexican restaurants as good or better within 5 miles of my house.

[Alkie]

Wait, people actually think that?

Shit, I'm not sure.  We'll just have to wait until NEXT MONTH, when North Texas Monthly puts out a list of the 50 Best Dairy Queens in Texas.

Cocksuckers.

The highlight of a quality rant.

I wish you hadn't posted this.   I've sent it to my best friend from El Paso (who now lives in Seattle) and he's as red hot angry as I am.   And we HATE El Paso.

[JimR]

If you put together a list of Mexican restaurants in El Paso and put H&H on there....you're the sort of asshole that thinks the McRib is quality BBQ.

That's unfair.

H&H is good, at BEST, a good place to take out of towners who want to believe that there are 16 people in El Paso and that a lunch counter with no space for your feet is a good place to eat greasy spoon Mex.   Yes, that part is all true, but there is better Mexican food literally a block away at Lucy's.   Which, again, didn't make this list, making the list stupid.   

No Leo's.  No Avila's (which I don't care for, but everyone else does), no Rincon, no Malinche, no Queretaro, no Little Fucking Diner for crissakes!   I mean, my GOD.  Did they even send a writer TO El Paso or did they just find the first 3 postcards from 1991 that said GREETINGS FROM EL PISSHOLE on them?   

But hey, I'm sure whatever the fuck URBAN TACO in Dallas is, is just fucking awesome and reminds Warren Titlesworth III of his dear Mexican (Honduran) housekeeper's cooking in Plano. 

Cocksuckers.

outstanding, world class rant. this is the Alkie i once knew.

[chuck]

FIFY

I have never in my life been to Treasures and if I did I sure as fuck would not eat something that purports to be corn fungus.

[HudsonHawk]

I wish you hadn't posted this.   I've sent it to my best friend from El Paso (who now lives in Seattle) and he's as red hot angry as I am.   And we HATE El Paso.

I don't hate El Paso.  I don't particularly love it either.  But I can think of fewer other places in Texas I'd rather eat Mexican food.

[Bench]

Interesting that it comes to the board on the heels of a discussion about San Antonio Tex-Mex and neither Mi Tierra nor Los Barrios are on the list.

Cyclone Anaya's is alright.  The food isn't great but it's passable.

Hugo's is sublime.    

[Bench]

Now I'm just getting angry.  No Henry's or La Jacala for San Antonio?  WHO ARE YOU TO DENY THE PUFFY TACO YOU INSIPID DALLAS FUCKS?!

[Ebby Calvin]

I know I'm in the minority here, but for sentimental value Goode Co. Taqueria would be on my list.  I love their beef fajitas.  And this pissed me off from the comments:

November 15th, 2010 at 10:21 pm
rw says:
Where is Goode Company Hamburgers?

Patricia Sharpe Reply:
November 16th, 2010 at 12:10 pm
Goode Company Hamburgers? Tell me more

Seriously?  You've never even heard of Goode Co?

[Bench]

Seriously?  You've never even heard of Goode Co?

I'm guessing that was sarcasm given the fact that the list is about Tex-Mex restaurants. 

[Limey]

WHO ARE YOU TO DENY THE PUFFY TACO YOU INSIPID DALLAS FUCKS?!

Tony Romo?

[MusicMan]

Tony Romo?

Jessica Simpson.

[ybbodeus]

BTW, what is the fascination with Cyclone Anaya's?

Amen.  Can't argue with Rosario's on the list for SA; eat there every time I stay downtown.

[Alkie]

I don't hate El Paso.  I don't particularly love it either.  But I can think of fewer other places in Texas I'd rather eat Mexican food.

Go right ahead.   You can't tell me Dallas has THREE TIMES as many Top 50 Mexican joints than El Paso, though. 

Let's look at the facts, shall we:

1)  Dallas is in Oklahoma, El Paso  is in Mexico.

2) I've eaten "Mexican food" in Dallas.   I'm sure there are parts of town where sad, huddled Mexicans-from-Mexico are cooking for each other and laughing at the gringos eating at South of the Border, but god knows they ain't working in the kitchens of public houses.   

3)  I don't care if you're into coastal Mex or norteno Mex or Cali-Mex.   Dallas isn't better at ANY of those things than El Paso.   

4)  It's DALLAS.  Widely regarded as the single worst food city in America.  It's a fucking punchline for crissakes.  "Well, at least we eat better than the people of Dallas" or "it's not like we're in DALLAS" or "Dallas eats the shit from my peanuts."

5)  They clearly didn't even send out researchers.   They just did a google search and called sorority sisters from two years ago.

This list makes me really angry.

Also:  Puffy tacos got assraped on this list.

[Ron Brand]

You've all been Richard Justice'd.

[MusicMan]

You've all been Richard Justice'd.

Correct answer.

[HudsonHawk]

Go right ahead.   You can't tell me Dallas has THREE TIMES as many Top 50 Mexican joints than El Paso, though. 

You misunderstand.  I agree with you.

[Alkie]

You misunderstand.  I agree with you.

Ha.  You're right.  I read "But I can think of A fewer other places in Texas I'd rather eat Mexican food."

Sorry.

[Noe]

I miss La Fonda On Main in San Antonio.

Ate there a couple of years ago when the missus and I did a weekend getaway trip (stayed around the corner at a nice bed and breakfast).  A couple of observations right off the bat:

1. Really nice setting, especially the courtyard.  Nice!
2. Not sure why the idea of *eating* at a Mexican Restaurant is all about *drinking* Margaritas (and yes, that is what I observered all around me... a whole lotta gringos drinking margaritas and not much else).  If this place is about drinking, then that has to tell you something.
3. Decided to put the place to the test and ordered the Chile Rellano (you can miss badly on this plate if you don't know what you're doing).  My vote: a 7 out of a high of 10 on the food.  Not bad at all, but certainly not the best I've ever had.

So the place was really nice atmosphere, lots of drinking people more interested in the next round and perhaps some slacking on the food by the chef and staff because maybe... just maybe... nobody cared that much.  But they were good, I have to give them that.

[Noe]

Go right ahead.   You can't tell me Dallas has THREE TIMES as many Top 50 Mexican joints than El Paso, though. 

Let's look at the facts, shall we:

1)  Dallas is in Oklahoma, El Paso  is in Mexico.

2) I've eaten "Mexican food" in Dallas.   I'm sure there are parts of town where sad, huddled Mexicans-from-Mexico are cooking for each other and laughing at the gringos eating at South of the Border, but god knows they ain't working in the kitchens of public houses.   

3)  I don't care if you're into coastal Mex or norteno Mex or Cali-Mex.   Dallas isn't better at ANY of those things than El Paso.   

4)  It's DALLAS.  Widely regarded as the single worst food city in America.  It's a fucking punchline for crissakes.  "Well, at least we eat better than the people of Dallas" or "it's not like we're in DALLAS" or "Dallas eats the shit from my peanuts."

5)  They clearly didn't even send out researchers.   They just did a google search and called sorority sisters from two years ago.

This list makes me really angry.

Also:  Puffy tacos got assraped on this list.

I was in Dallas for an extended time for a project (American Airlines wouldn't have it any other way, so I complied).  I asked a local where the best Mexican restaurant was so I could take my team to eat some authentic Tejano food (most of them were from California, Minnesota and Utah).  The guy told me with a straight face "Oh, the best place is ON THE BORDER".

I decided to take them to a hamburger joint instead rather than give them the wrong impression on what Mexican Food was all about.

[roadrunner]

Cyclone Anaya's on there really is a joke.  It's widely thought of as mediocre around Houston.  Call me a sucker, but I think Lupe and El Patio deserve that list moreso than Ninfas Navigation.

And is the SoLuna in San Antonio they are referring to the same SoLuna on New Braunfels???  That place is pretty good, but it definitely didn't blow me away.  

[Noe]

The list they compiled pretty much tells you several things:

1. Go where the gringos go
2. Safety first, so don't venture into the barrios at all cost
3. Don't use your taste buds, use some whack sort of survey of the partons to find out what they think

Cyclone Anayas used to be decent, but it was never something I considered anywhere near Comida Mexicana.  I swear, most of the people who loved places like the original Ninfas and Cyclones was because you could drink margaritas done well.  Everytime someone tells me that I should try X Mexican place because the margaritas are great is eggszactly the time I scratch that place off my list of places to try.

BTW - last year my uncle died (and he still lived in second ward, in the shadows of the MMPUS).  I went to his wake held at the funeral home next door to the original Ninfas.  After the service was over, my cousin invited me to go to Ninfas with him so we could catch up.  I was never so disappointed in a barrio place ever!  The food wasn't even good... in fact, it was HORRIBLE!  I ate half my plate and left it there.  They had the gall to ask me if I wanted a "to-go" box... to which I quickly said "NO!". 

I remember uttering to myself "No les da verguenza" as I walked out.

[Noe]

Cyclone Anaya's on there really is a joke.  It's widely thought of as mediocre around Houston.  Call me a sucker, but I think Lupe and El Patio deserve that list moreso than Ninfas Navigation.

And is the SoLuna in San Antonio they are referring to the same SoLuna on New Braunfels???  That place is pretty good, but it definitely didn't blow me away.  

The original Ninfas on Navigation sucks!  There is no other way to put it, it is just plain bad.  It's lost it's way, it doesn't know if it's a Mexican grill or TexMex or Norteno place, so it tries to be more bland and non-threatening and lack of originality for those who have no idea what good Mexicano is.  It's offensive to eat there nowadays.

[Ebby Calvin]

The original Ninfas on Navigation sucks!  There is no other way to put it, it is just plain bad.  It's lost it's way, it doesn't know if it's a Mexican grill or TexMex or Norteno place, so it tries to be more bland and non-threatening and lack of originality for those who have no idea what good Mexicano is.  It's offensive to eat there nowadays.

I have to agree with this.  It's sad, too.
I've been enjoying breakfast at Los Dos Amigos on Washington these past few months.  Waist line proves it.  Haven't eaten there for lunch/dinner though. 

[Noe]

I have to agree with this.  It's sad, too.
I've been enjoying breakfast at Los Dos Amigos on Washington these past few months.  Waist line proves it.  Haven't eaten there for lunch/dinner though.  

I had breakfast for the first time at this odd looking place in Cedar Park (where I live).  It is called "La Ferria" (The Fair or much better said, the Carnival) and of course I was wary of the place because it can't be authentic all the way out here.  But as soon as I walked in, I knew this might be a huge surprise for me.  I sat down and the waitress asked me en espanol what I'd like to drink.  "Cafe por favor, con crema y azucar".  I did not speak English for the rest of the time I was there.  I ordered the Migas (because I was still afraid to try the Huevos Rancheros way out here in Cedar Freaking Park).  Man oh man, la gente en la cocina did right by me!  Migas, papas fritas, tortillas de harina, frijoles rellanos, salsa picante and cafe.  For a second there I was transported back to Mexico, sitting at a small cafe on a lazy Saturday morning enjoying the food.

In Cedar Park!!!

[Noe]

I just noticed that Manuel's made the list.  Good Lord Almighty, did they even taste the food there?  It's awful!  I was taken there by the company I worked for when I first arrived in Austin.  I had to go to a Taqueria just to get the flavor of the bad food out of my mouth.  Everyone kept raving about Manuel's so I thought they knew what they were talking about.  Bad mistake.

Most of them ordered the ceviche and tons of beer and margaritas while we were there.  Man, do people really think this is what Mexican Food is all about?  Really?

[strosrays]

The list they compiled pretty much tells you several things:

1. Go where the gringos go
2. Safety first, so don't venture into the barrios at all cost
3. Don't use your taste buds, use some whack sort of survey of the partons to find out what they think

I'm a know-nothing when it comes to what's trendy and what isn't, and I'm certainly not a "foodie" by any stretch, but on the rare occasions that I find myself craving Mexican food, I go down the College St. Corridor to a little place housed in an old filling station called De Buey y Vaca (I think it's spelled.)  Good, basic selections, cooooold beer, and the best fucking menudo colorado I've ever had, hands down; and I love the posole there, too.

[S.P. Rodriguez]

I just noticed that Manuel's made the list.  Good Lord Almighty, did they even taste the food there?  It's awful!  I was taken there by the company I worked for when I first arrived in Austin.  I had to go to a Taqueria just to get the flavor of the bad food out of my mouth.  Everyone kept raving about Manuel's so I thought they knew what they were talking about.  Bad mistake.

Most of them ordered the ceviche and tons of beer and margaritas while we were there.  Man, do people really think this is what Mexican Food is all about?  Really?

Yes.


ETA: Any time I'm craving a good Mexican food lunch, Enchiladas Y Mas is in play (for you Austin folks).  I haven't tried anything but the cheese enchiladas.  But they are the closest to what I grew up with.  In fairness, it's not easy to duplicate that.  Most restaurants need a better supplier of produce than their Aunt in El Paso who will over-night fresh chile during Lent.

[HudsonHawk]

I had breakfast for the first time at this odd looking place in Cedar Park (where I live).  It is called "La Ferria" (The Fair or much better said, the Carnival) and of course I was wary of the place because it can't be authentic all the way out here.  But as soon as I walked in, I knew this might be a huge surprise for me.  I sat down and the waitress asked me en espanol what I'd like to drink.  "Cafe por favor, con crema y azucar".  I did not speak English for the rest of the time I was there.  I ordered the Migas (because I was still afraid to try the Huevos Rancheros way out here in Cedar Freaking Park).  Man oh man, la gente en la cocina did right by me!  Migas, papas fritas, tortillas de harina, frijoles rellanos, salsa picante and cafe.  For a second there I was transported back to Mexico, sitting at a small cafe on a lazy Saturday morning enjoying the food.

In Cedar Park!!!

One of the best Mexican restaurants I've eaten at was in Mt. Airy, North Carolina. Yes, "Mayberry, USA. It was run by this cool old guy from Saltillo, who really knew what it should be like.

[HudsonHawk]

Most of them ordered the ceviche and tons of beer and margaritas while we were there.  Man, do people really think this is what Mexican Food is all about?  Really?

I'm not sure why you're so down on margaritas, but to answer your question...yes, margaritas are very much a part of the Tex-Mex dining out experience. It's like discussing great steakhouses...there's nothing wrong with bringing up their wine list.

[Alkie]

2. Not sure why the idea of *eating* at a Mexican Restaurant is all about *drinking* Margaritas (and yes, that is what I observered all around me... a whole lotta gringos drinking margaritas and not much else).  If this place is about drinking, then that has to tell you something.

Thank.  You.

"We should totally go to <silly neon colored theme Mexican restaurant> because they have the BEST RITAS!" 
"How is the food?"
"...you know, I don't know.  We've never eaten there."

[Taras Bulba]

Cyclone Anaya's on there really is a joke.  It's widely thought of as mediocre around Houston.  Call me a sucker, but I think Lupe and El Patio deserve that list moreso than Ninfas Navigation.

And is the SoLuna in San Antonio they are referring to the same SoLuna on New Braunfels???  That place is pretty good, but it definitely didn't blow me away.  

SoLuna is on Broadway inside the loop--at least it was the last time I went.  It is owned/run by Jesse Cavillo and his son (Cavillo opened La Fogata back in the 80s and owns El Mirasol on Blanco Road.

[Alkie]

I'm not sure why you're so down on margaritas, but to answer your question...yes, margaritas are very much a part of the Tex-Mex dining out experience. It's like discussing great steakhouses...there's nothing wrong with bringing up their wine list.

Tex-Mex ain't Mexican; which is what I thought we were talking about.

If you want to go drink Ritas and eat fajitas, that's cool and all, but that's not really "eating Mexican food."

And I'm not sure I agree with your analogy to a steakhouse.   The wine list at a fancy steakhouse is not really the same thing as "Ron puts a double shot of Cuervo Gold in the 'ritas at Jack's."

[Alkie]

1. Go where the gringos go
2. Safety first, so don't venture into the barrios at all cost

You can't have your readers getting killed by the brown people, Noe.  Brown people are thieves.  And murderers.  And rapistmurderers.  Plus they smell and take our wives and music.   Also.

[MusicMan]

You can't have your readers getting killed by the brown people, Noe.  Brown people are thieves.  And murderers.  And rapistmurderers.  Plus they smell and take our wives and music.   Also.

They raped the horses. And rode off on the women. And pruned the hedges of many small villages.

[Bench]

Brown people are thieves.  And murderers.  And rapistmurderers. 

You don't have to ascribe specific crimes to them.  As we've all learned the very fact of their existence makes them "illegals."

[Limey]

You can't have your readers getting killed by the brown people, Noe.  Brown people are thieves.  And murderers.  And rapistmurderers.  Plus they smell and take our wives and music.   Also.

Nice!

It's like "The Sound of Music", without the Nazis, the dancing or the music.

[Limey]

I once had Tex-Mex in Bergen, Norway.  If you're ever on a 2-week trip with a bunch of Texicans, and find yourself in Bergen, in a blizzard, in September, I thoroughly recommend it. I wouldn't make a special trip there, though.

[Bench]

I once had Tex-Mex in Bergen, Norway.  If you're ever on a 2-week trip with a bunch of Texicans, and find yourself in Bergen, in a blizzard, in September, I thoroughly recommend it. I wouldn't make a special trip there, though.

When I was living in Latvia I used to go to the local Tex-Mex joint every other week or so.  The quesadillas were pretty good but the locals just couldn't resist loading it up with dill.  Fucking dill.

[Limey]

Whaddaya know...I found a restaurant review for the "Casa del Toro" in Bergen.  I assume there's only one.  Interesting.

Casa del Toro er en meksikansk restaurant som er en del av Finnegaardens 3 restauranter i Bergen. Stedet har bredt utvalg av tradisjonelle meksikanske retter (quesedillas, burritos, nachos, fajitas, m.m.), samt egen vegetar-meny. Tilbyr også takeaway, private selskap og mer.

Sounds good!

[Lurch]

When you go to San Antonio, make sure you visit the Alamo.  They sell REAL Davey Crockett hats!

[Noe]

Thank.  You.

"We should totally go to <silly neon colored theme Mexican restaurant> because they have the BEST RITAS!" 
"How is the food?"
"...you know, I don't know.  We've never eaten there."

You don't know how many times I've had this very same conversation with folks.  It has gotten to the point where I don't do the eye roll any more, I simply smile and walk away.

[Ron Brand]

You don't know how many times I've had this very same conversation with folks.  It has gotten to the point where I don't do the eye roll any more, I simply smile and walk away.

I have had the same conversations with co-workers, except it also includes whether or not they like the chips.

[Noe]

One of the best Mexican restaurants I've eaten at was in Mt. Airy, North Carolina. Yes, "Mayberry, USA. It was run by this cool old guy from Saltillo, who really knew what it should be like.

I had a gig in Utah (of all places) that was going to last over a month.  My wife flew in to visit for two weeks so that was the highlight of the entire project for me.  So one night I ask the locals (we were in Orem Utah near BYU) where one would go to eat Mexican Food.  No one knew, the best answer I could get was Taco Bell.  So I get a surprise from a non-local who was on the same project and was more adventurous than I.  She comes up to me and says "I hear you're looking for a good Mexican Restaurant.  We ate at a place called "Mi Casa" on 4th street."  I go home later that night and tell the missus and ask her if she doesn't mind if we check the place out.  So we went there and I was a bit skeptical that I would get anything of worth, so I would settle for crispy tacos if they had them and call it a night.

I walk in and a fairly young couple greeted us at the door with a heavy accent.  As we walked in and sat down, I said "Gracias" and to my delight they both started to speak Spanish to me.  Turns out they were the owners and they were originally from Guadalajara (the birthplace of my wife's father).  So given all the connections and good feelings, they took back the menus they gave us and promptly asked "De que tienes ganas?"  ("What are you craving").  I said "Mole" and it was on!  One of the best homemade Mole I've had.  The cooks came out to say hello to us and told us they had a good time cooking authentic food for someone instead of just crispy tacos and alike.

[geezerdonk]

You don't know how many times I've had this very same conversation with folks.  It has gotten to the point where I don't do the eye roll any more, I simply smile and walk away.

To be fair, tequila is the raison d'être for Mexican food.

[HudsonHawk]

Whaddaya know...I found a restaurant review for the "Casa del Toro" in Bergen.  I assume there's only one.  Interesting.

Sounds good!

Nothing is more traditional than Norwegian nachos.

[Noe]

To be fair, tequila is the raison d'être for Mexican food.

"for" is acceptable, but not in lieu of, which is where I have the problem when someone makes a recommendation to me for "food".

[roadrunner]

SoLuna is on Broadway inside the loop--at least it was the last time I went.  It is owned/run by Jesse Cavillo and his son (Cavillo opened La Fogata back in the 80s and owns El Mirasol on Blanco Road.

Ah yes, Broadway.  I couldn't remember.  That's the same one....I did some google research to confirm.

[Alkie]

Nothing is more traditional than Norwegian nachos.

I remember my third Senior year of college.  We got pretty drunk (more than usual) at the Ritz and Mike had just gotten engaged to Stephanie, who was a whore and everyone (including Mike) knew it. 

Mike, laughing hysterically, gave me permission to take his fiancée into the bathroom at the Ritz, where I gave her Norwegian Nachos.   

She said it was difficult to take it from her own husband again after that.

Auténtico!

[Ron Brand]

Ah, sweet lutefisk!

[Alkie]

Ah, sweet lutefisk!

That.   Is what she said.

[hostros7]

Also:  Puffy tacos got assraped on this list.

http://www.robbwalsh.com/2010/11/s-a-puffy-tacos-vs-h-town-puffy-tacos/#more-1692

[MusicMan]

http://www.robbwalsh.com/2010/11/s-a-puffy-tacos-vs-h-town-puffy-tacos/#more-1692

I will be all over El Real when it opens.

[Bench]

I will be all over El Real when it opens.

Fuck and yes.

"Poached eggs in chile con carne"

"A lot of the menu items will be stuff that hasn't been seen on Tex-Mex menus in a long time," [Walsh] said. "We're looking back to the old Gebhardt cookbooks from 1917 and all kinds of old menus."
 

[Ron Brand]

I need a towel to sop up the drool after reading that article. Jesus.

[Ron Brand]

"Frank Mancuso from the Saint Arnold Brewery in Austin donated a calendar from Leo's showing Leo and Pancho Villa autographed by Leo," he explained excitedly. "And I just bought an old Freddy Fender album called Tex-Mex on eBay."

LEO'S!

[Ron Brand]

But as to what Houstonians should look forward to in the spring, if El Real manages to bloom by that time: "Great frozen margaritas, great chips, great salsa," Walsh exhorted. "And the same prices as any other Tex-Mex place."

[MusicMan]

I could have done without the comments section.

I'm jerking off so hard to this right now.

[Limey]

Ah, sweet lutefisk!

Lutefisk is the reason akvavit was invented.

[chuck]

What the hell's the difference between a puffy taco and a sope?

[Noe]

If there's one thing Walsh is passionate about, it's changing the perception of Tex-Mex food that's held not only by Texans, but by America at large. "There's this idea that Tex-Mex is pure Mexican food being screwed up by a bunch of dumb gringos in Texas," he lamented. "But there were Spanish-speaking Texans in the 1700s. The idea that Tex-Mex is bad Mexican food has been spread by people who are in favor of some kind of Mexican purity. People like Diana Kennedy and Craig Claiborne thought of Tex-Mex as bastardized Mexican food, Gustavo Arellano said that Tex-Mex food was so mongrelized it wasn't even recognizable, but now we talk about it as a bicultural hybrid. We talk about food in terms of reproduction and marriage: bastard, mongrel, hybrid."

Tex-Mex is really the off-shoot of Norteno food, which is basically heavy on grill (because of the cattle and rancho mentality in the Northern States of Mexico) and frijoles y arrozo.  The German influence on some of the food is evident in Tex-Mex and so the migration away from grill to heavy sauces and mixture of cheeses was begun.  Norteno is often considered the poor man's food in Mexico, so even the generalization that Tex-Mex is not Mexican is a bit off.  It all depends on your definition of Mexican Food.  For the more Norteno flavors you migrate more to an earthy flavor with heavy use of lard for all ingredients.  Tex-Mex appeals to a more wider audience because it is fusion of German influences and Norteno, thus subtracting a bit from the earthiness of the food and settling in on cheese and sauce type of dishes.  When you get to the Southern regions of Mexico, you start to get more of the European influences, like Spain and France in the food, coupled with the staples of the Mexica (Indians) who had a huge reliance on Maiz for their diet.  All Mexican food is rich in influences and is very regional.

When I was in Maryland not long ago, we found a little Mexican place that served the Southern variety of food.  The absence of lard was evident, however, the combination of flavors from the vast ingredients in the one serving (I ordered flautas and I was surprised at the explosion of flavors in all the dish, from the flautas themselves to the rice and beans and salad, all had combination of flavors that were wonderful).  Had I ordered the same dish in a Norteno place, the flautas would have been more earthy and fresh from the grill type of dish and the beans and rice would be cooked with the same type of techniques (an outdoorsy, open pit cooking method).  Tex-Mex Flautas would be more bland but doused in a sauce or salsa to highten the flavor if necessary.  The trick in Tex-Mex is sauce the dish at all cost to increase the flavor while the main fair is usually bland and non-descript.

[GreatBagwellsBeard]

Ninfa's on Navigation is good for the fajitas and little else.  But gawd almighty those fajitas.  They're #2 on Walsh's top 100 Houston dishes for a reason.

Other than that, give me Taqueria Laredo or give me death.  Jarro Cafe is a solid inclusion, but a little safe.

[Bench]

Other than that, give me Taqueria Laredo or give me death. 

My favorite breakfast tacos in town.

[BudGirl]

My favorite breakfast tacos in town.

Brothers at Leeland and Dowling is pretty good too.

[GreatBagwellsBeard]

My favorite breakfast tacos in town.

Had a friend in town during a 5 hour layover on Saturday.  He wanted to go to the Rothko and Menil.  I told him we had to make a stop on the way for chorizo and egg tacos.

[Ron Brand]

Had a friend in town during a 5 hour layover on Saturday.  He wanted to go to the Rothko and Menil.  I told him we had to make a stop on the way for chorizo and egg tacos.

You are a host with excellent taste.

[chuck]

My favorite breakfast tacos in town.

Yep, and my favorite pastor tacos by a degree best measured in light years. And the pollo con calabaza is not to be missed, either. Just don't ask for refills on your tea.

[Lurch]

In Cedar Park!!!

Have you tried the La Chaparrita market here in Leander?  We've had their fajitas and breakfast tacos, but dont know what anything else is.  If you check it out, let me know what you recomend we try!

[subnuclear]

When I was in Maryland not long ago, we found a little Mexican place that served the Southern variety of food.

Where was this?

[chuck]

So nobody knows the difference between a puffy taco and a sope. You San AntoniOs are a lot of help.

[BudGirl]

So nobody knows the difference between a puffy taco and a sope. You San AntoniOs are a lot of help.

So, this is a sope?  Seems like it is some kind of chalupa.   

Here's a puffy taco.  Can you tell the difference?

I am really beginning to feel the need for mexican food from the kind of place where there is butter on the table to eat with the chips and hot sauce.  El Tipico or Mini-Taco, on the Southeast side of San Antonio, were our local joints for eating after drinking.  I'm thinking it was good there was never any kind of slime in the ice machine episode on those places.  But, that was some good eatin'.

[Noe]

Where was this?

Somewhere outside of Gaithersburg (near the IBM campus).  It was near a food market we needed to stop to get bottled water.  It was a very well hidden little place and we were in a hurry.  I was shocked how good it was.

[subnuclear]

Somewhere outside of Gaithersburg (near the IBM campus).  It was near a food market we needed to stop to get bottled water.  It was a very well hidden little place and we were in a hurry.  I was shocked how good it was.

http://maps.google.com/maps/place?cid=1299660544078220097&hl=en&ei=RqbkTJ6rLqqEyAWhs7n_Bg&dtab=2&sll=39.152745,-77.210435&sspn=0.027934,0.038815&ie=UTF8&ll=39.144881,-77.200735&spn=0,0&z=17

Does this look like the right place?

[Noe]

http://maps.google.com/maps/place?cid=1299660544078220097&hl=en&ei=RqbkTJ6rLqqEyAWhs7n_Bg&dtab=2&sll=39.152745,-77.210435&sspn=0.027934,0.038815&ie=UTF8&ll=39.144881,-77.200735&spn=0,0&z=17

Does this look like the right place?

This is it: Cafe Tacuba

It is in Germantown and it's Mexico City/Veracruz fair.  Scroll down in the menu to the Flautas (it's a mix of pollo and chorizo and it was awesome!)  Not heavy food at all, very tasty in terms of variety of flavors all combined well and in traditional Mexican plates.

[Noe]

http://maps.google.com/maps/place?cid=1299660544078220097&hl=en&ei=RqbkTJ6rLqqEyAWhs7n_Bg&dtab=2&sll=39.152745,-77.210435&sspn=0.027934,0.038815&ie=UTF8&ll=39.144881,-77.200735&spn=0,0&z=17

Does this look like the right place?

BTW this place looks like some place I'd love to try!

[chuck]

This is it: Cafe Tacuba

OF COURSE that place was great. If I saw a restaurant called Cafe Tacuba I would veer wildly across traffic to get to it as immediately as possible. You'd know right away that these people know what they're doing.

http://www.youtube.com/watch?v=Z0atd8LisQQ&feature=related

The only Mexican restaurant in the US that I would consider traveling for is La Oaxaqueña in Chicago but I will most certainly search this place out the next time I'm in the DC area.

[subnuclear]

This is it: Cafe Tacuba

It is in Germantown and it's Mexico City/Veracruz fair.  Scroll down in the menu to the Flautas (it's a mix of pollo and chorizo and it was awesome!)  Not heavy food at all, very tasty in terms of variety of flavors all combined well and in traditional Mexican plates.

That sounds awesome.  I've tried some of the Latin American restaurants (there seem to be many more El Salvadorans around in that area, but I'm not really sure) and never found one I liked. 

[Tralfaz]

Very interesting and informative thread.  I'm curious, are black beans considered Tex-Mex? 

[Bench]

So, this is a sope?  Seems like it is some kind of chalupa.   

I always thought of a sope as a puffy chalupa.  But also, the masa is prepared differently in the two.

Man, I am craving some Henry's right now.

[BudGirl]

I always thought of a sope as a puffy chalupa.  But also, the masa is prepared differently in the two.

Man, I am craving some Henry's right now.

I had puffy chalupa but kept it simple.

I'm craving it too, but I don't have to go to Henry's for them.  I'd stick to my side of town.

[Bench]

I'm craving it too, but I don't have to go to Henry's for them.  I'd stick to my side of town.

Where do you like to go?  In my high school days my brother and I would drive all over the city trying different puffy tacos.  Our favorite ended up being some breakfast/lunch place called the Taco House over on San Pedro near Recoleta (definitely not your side of town).

[HudsonHawk]

I had puffy chalupa but kept it simple.

They have pills for that, you know.

[Alkie]

Where do you like to go? 

We liked Ray's on Guadalupe (I think).

[BudGirl]

Where do you like to go?  In my high school days my brother and I would drive all over the city trying different puffy tacos.  Our favorite ended up being some breakfast/lunch place called the Taco House over on San Pedro near Recoleta (definitely not your side of town).

Rancho Grande is convenient but not a favorite but they do a good breakfast taco, including barbacoa.  I'll still go to Mini-Taco on WW White Rd. and Rocky's Taco House on Dollarhide/Southcross.  I haven't been to El Tipico in many a years.  There is also Guadalajara on Goliad Rd. 

[BudGirl]

They have pills for that, you know.

You are nothing if not consistent in your responses.

[Limey]

So, this is a sope?  Seems like it is some kind of chalupa.   

Here's a puffy taco.  Can you tell the difference?

One is a pizza and one is a gyro.  Right?

[GreatBagwellsBeard]

Very interesting and informative thread.  I'm curious, are black beans considered Tex-Mex? 

Get. Out.




Black beans are mostly a Cali-Mex or at best coastal Mexican thing, IMHO.  Not part of Tex-Mex.  Go pinto or go home.

[Ron Brand]

Go pinto or go home.

Charro or refries? I prefer refries, but charro beans are all the rage in Austin now.

[Noe]

Charro or refries? I prefer refries, but charro beans are all the rage in Austin now.

You start with Charro (aptly named after the ranch beans common to the Norteno style of cooking).  After you have a whole mess of beans cooked and mucho leftover, you take a skillet, place all the leftover charro beans in said skillet, add a little bit of oil (or lard) and smash away.  Now you have refried beans, which of course is also aptly named because you've taken cooked beans and well... re-fried them in a skillet.

[Limey]

You start with Charro (aptly named after the ranch beans common to the Norteno style of cooking).  After you have a whole mess of beans cooked and mucho leftover, you take a skillet, place all the leftover charro beans in said skillet, add a little bit of oil (or lard) and smash away.  Now you have refried beans, which of course is also aptly named because you've taken cooked beans and well... re-fried them in a skillet.

I prefer charro-style because of the lard of which you speak.

[Bench]

We liked Ray's on Guadalupe (I think).

I like Ray's.  It's on 19th right over by Guadalupe west of downtown.  Ray and Henry are brothers, I think, with a hell of a puffy taco rivalry. 

[GreatBagwellsBeard]

I'm a charro bean guy on most occasions, but they're more risky.  When they're well done (like at El Hildalguense), it's like the best bean soup you've ever had.  But when they're bad, you might as well just grab a handful of dry pintos to munch on for as much flavor as you get from that dreck.

Refried beans are pretty tough to screw up.

[Astroholic]

I prefer charro-style because of the lard of which you speak.

ummmmmmmmmmm Lard.

[S.P. Rodriguez]

I'm a charro bean guy on most occasions, but they're more risky.  When they're well done (like at El Hildalguense), it's like the best bean soup you've ever had.  But when they're bad, you might as well just grab a handful of dry pintos to munch on for as much flavor as you get from that dreck.

Refried beans are pretty tough to screw up.

You've obviously never worked in a kitchen.  Refried beans spoil very easily.  Ever eaten soured refried beans?  I have.  I avoid refried for this very reason. 

[GreatBagwellsBeard]

You've obviously never worked in a kitchen.  Refried beans spoil very easily.  Ever eaten soured refried beans?  I have.  I avoid refried for this very reason. 

I stand corrected, but what I meant was that when they're fresh, refried's are pretty tough to screw up.  Even when they're over-cooked, they're good.

[Alkie]

I prefer charro-style because of the lard of which you speak.

You see, we are not so different you and me.   Sure you speak an unintelligible version of our language, can't hold down a job and don't vote for/against the people you complain about, but otherwise we are the same.

Brother?

[MusicMan]

You see, we are not so different you and me.   Sure you speak an unintelligible version of our language, can't hold down a job and don't vote for/against the people you complain about, but otherwise we are the same.

Brother?

If so, then the vast majority of New Yorkers are your brothers.

[Alkie]

If so, then the vast majority of New Yorkers are your brothers.

No.

Limey is my brother because he prefers charro because of the lard.

[BizidyDizidy]

No.

Limey is my brother because he prefers charro because of the lard.

I think you got that backwards

[Noe]

You've obviously never worked in a kitchen.  Refried beans spoil very easily.  Ever eaten soured refried beans?  I have.  I avoid refried for this very reason. 

Never, never, never try to save refried beans (the kind you make, not the kind you buy in a can). Store the charro beans insteads and when you're ready, make the refried beans from the charros beans.  Much safer.

[Noe]

I think you got that backwards

Correct, Limey prefers Charros because of the lack of lard.  Little does he know that in order to make up for this deficiency, tons of bacon is added to charro beans to bring in that lard flavor of which we speak.  That is why I tend to use veggie oil to make refried beans from very good, bacon rich, charro beans.

[Ron Brand]

Never, never, never try to save refried beans (the kind you make, not the kind you buy in a can).

Who would make more refries than they can eat in 24 hours? If you don't finish them at dinner, they go in with breakfast. End of story.

[S.P. Rodriguez]

Never, never, never try to save refried beans (the kind you make, not the kind you buy in a can). Store the charro beans insteads and when you're ready, make the refried beans from the charros beans.  Much safer.

Restaurant life.  And these would go bad from improper heating.  Let me tell you, as a shift mgr, I had to taste the beans at shift change..... Most nights were better than others.  The one night where it went bad, cancels out ALL the good nights.  It was years before I could eat refried beans without watching others take the first bite!

[Limey]

Correct, Limey prefers Charros because of the lack of lard.  Little does he know that in order to make up for this deficiency, tons of bacon is added to charro beans to bring in that lard flavor of which we speak.  That is why I tend to use veggie oil to make refried beans from very good, bacon rich, charro beans.

I would rather take the original tastiness of bacon fat over the secondhand sliminess of lard.

[Alkie]

I would rather take the original tastiness of bacon fat over the secondhand sliminess of lard.

Wow, I did misread that entire thing. 

I don't even know who the fuck you are any more.

Lard?  Slimy?   Sure, it's not as awesome as spotted dick or mash or whatever the fuck you filthy orange pukes from Scotland eat, but ok.

[HudsonHawk]

Wow, I did misread that entire thing.  

I don't even know who the fuck you are any more.

Lard?  Slimy?   Sure, it's not as awesome as spotted dick or mash or whatever the fuck you filthy orange pukes from Scotland eat, but ok.

There is nothing, and I mean NOTHING, that's taste isn't improved by lard.  Lard is a gift from heaven.

[Alkie]

There is nothing, and I mean NOTHING, that's taste isn't improved by lard.  Lard is a gift from heaven.

Verdad.

[BizidyDizidy]

There is nothing, and I mean NOTHING, that's taste isn't improved by lard.  Lard is a gift from heaven.

This goes double for pastry

[HudsonHawk]

This goes double for pastry

Lard and butter are two of the things in life that make you want to stay alive.

[MusicMan]

Lard and butter are two of the things in life that make you want to stay alive.

And that make it more difficult to do so.

[HudsonHawk]

And that make it more difficult to do so.

Right. The reason to avoid butter and lard is so that you can live longer and eat more butter and lard.

[Guinness]

Right. The reason to avoid butter and lard is so that you can live longer and eat more butter and lard.

Wasn't it Woody Allen who said that in order to live to be 100 you have to give up everything worth living to be 100 for?

[HudsonHawk]

Wasn't it Woody Allen who said that in order to live to be 100 you have to give up everything worth living to be 100 for?

It's what we call "circular logic". Which means there are no holes in it.

[MusicMan]

It's what we call "circular logic". Which means there are no holes in it.

... and a donut with no hole is not a donut, but a danish.

[NeilT]

I remember back in the great depression, just last summer, when I was sent to school with lard sandwiches.  Then we converted and all I got was duck fat.  What I wouldn't have given for some rancid refried beans!

[Astroholic]

when I was sent to school with lard sandwiches. 

you eat McRibs?

[Bench]

you eat McRibs?

His sandwiches were made with real lard.

[HudsonHawk]

His sandwiches were made with real lard.

I once knew an old German guy named Otto, who ate lard sandwiches.  A slice of lard, about 1/2-inch thick between two slices of pumpernickel. 

[Lefty]

I once knew an old German guy named Otto, who ate lard sandwiches.  A slice of lard, about 1/2-inch thick between two slices of pumpernickel. 

You get schmaltz (with lots of crunchy pork bits) with your table bread here: http://www.poloniarestaurant.com/

[NeilT]

You get schmaltz (with lots of crunchy pork bits) with your table bread here: http://www.poloniarestaurant.com/

And that's desert!

[Rebel Jew]

Or Eva's in Houston, which has the best fajitas on the planet. 

Hey Hudson, I had lunch at this place yesterday.  Really fucking good.

[HudsonHawk]

Hey Hudson, I had lunch at this place yesterday.  Really fucking good.

Cool!  Glad you liked it.  We eat there a couple times a month.

[AstroFrog]

So, I don't know where all this thread ended up after 8 pages, but the TM article did prompt me to eat at Hugo's while in Houston for the holidays.  I had a damn good meal, and would love to return to try at least 5 entrees other than the one I ordered.

I also confirmed that, as far as Mexican beers go, Tecate is my favorite.  Hands down.

[chuck]

So, I don't know where all this thread ended up after 8 pages, but the TM article did prompt me to eat at Hugo's while in Houston for the holidays.  I had a damn good meal, and would love to return to try at least 5 entrees other than the one I ordered.

I also confirmed that, as far as Mexican beers go, Tecate is my favorite.  Hands down.

Damn, and you were off to such a good start. Bohemia, young man, Bohemia.

[HudsonHawk]

Damn, and you were off to such a good start. Bohemia, young man, Bohemia.

Drinking Mexican beer is like eating German spaghetti.

[sporadic]

Damn, and you were off to such a good start. Bohemia, young man, Bohemia.

yes, Bohemia is very good.  There is a mexican joint in The Woodlands that did not make the list, wish they served Bohemia.  If y'all are ever up north of town, you HAVE to go to Pancho's.  

[Ron Brand]

Hey, Negro Modelo is good too.

[Rebel Jew]

I also confirmed that, as far as Mexican beers go, Tecate is my favorite.  Hands down.

The other day I was hanging out with some friends who, let's just say, have pretty low standards about everything in life except weed.  For about a half hour they were talking about how disgusting Tecate is.

[Guinness]

Hey, Negro Modelo is good too.

So is Modelo Especial...

[sporadic]

Drinking Mexican beer is like eating German spaghetti.

it might not be the BEST beer around, but there are few mexican "clunker" beers.  Dos Equis (both green and brown), Modela, Tecate, Sol are all pretty good, IMO

[Ty in Tampa]

it might not be the BEST beer around, but there are few mexican "clunker" beers.  Dos Equis (both green and brown), Modela, Tecate, Sol are all pretty good, IMO

What, no love for Coro....I can't do it.

[sporadic]

What, no love for Coro....I can't do it.

left off by design...that stuff sucks

[sporadic]

Drinking Mexican beer is like eating German spaghetti.

In this case German enchiladas would be more fitting, don't you think?

[HudsonHawk]

In this case German enchiladas would be more fitting, don't you think?

Whatever the Germans do poorly will work just fine.

[chuck]

Drinking Mexican beer is like eating German spaghetti.

Mexico has a fine and well established tradition of brewing beer, thank you.

And Germans eat spaghetti like no one else I have ever seen. In a past life I shared a house with a couple, the female was German. For some inexplicable reason they decided to get married and the house was suddenly invaded by 35 Germans. I mean, it was insane, Germans in the attic, Germans in the basement, in the living room, sleeping in the hallway. I opened the fridge one day and found it more crammed with shit than I had ever seen it, specifically freeze dried coffee, cream cheese and hot dogs. When they weren't eating cream cheese and hot dogs they ate spaghetti. You want to know what vessel they elected in which to make the sauce? My wok. I passed through the kitchen one day and discovered them abusing my wok in said manner. I can imagine the look I must have had because everyone burst out in spontaneous laughter without my saying anything.

[sporadic]

And Germans eat spaghetti like no one else I have ever seen. In a past life I shared a house with a couple, the female was German. For some inexplicable reason they decided to get married and the house was suddenly invaded by 35 Germans. I mean, it was insane, Germans in the attic, Germans in the basement, in the living room, sleeping in the hallway. I opened the fridge one day and found it more crammed with shit than I had ever seen it, specifically freeze dried coffee, cream cheese and hot dogs. When they weren't eating cream cheese and hot dogs they ate spaghetti. You want to know what vessel they elected in which to make the sauce? My wok. I passed through the kitchen one day and discovered them abusing my wok in said manner. I can imagine the look I must have had because everyone burst out in spontaneous laughter without my saying anything.

Now you are just making shit up.  Or Alkie stole your password and he is making shit up for you

[S.P. Rodriguez]

Mexico has a fine and well established tradition of brewing beer, thank you.

And Germans eat spaghetti like no one else I have ever seen. In a past life I shared a house with a couple, the female was German. For some inexplicable reason they decided to get married and the house was suddenly invaded by 35 Germans. I mean, it was insane, Germans in the attic, Germans in the basement, in the living room, sleeping in the hallway. I opened the fridge one day and found it more crammed with shit than I had ever seen it, specifically freeze dried coffee, cream cheese and hot dogs. When they weren't eating cream cheese and hot dogs they ate spaghetti. You want to know what vessel they elected in which to make the sauce? My wok. I passed through the kitchen one day and discovered them abusing my wok in said manner. I can imagine the look I must have had because everyone burst out in spontaneous laughter without my saying anything.

Having lived amongst the germans, I would venture a guess that was not cream cheese but, rather, schmaltz (I just threw-up in my mouth  thinking about it).  The germans eat pasta or potato with almost every meal I can recall, potatoes usually in the form of pommes frites (french fries).  While the french fries were awesome, their spaghetti sauce is just wrong.  

[subnuclear]

Why can't you make spaghetti sauce in a wok?

[sporadic]

 While the french fries were awesome, their spaghetti sauce is just wrong.  

I got one for all of you out there...

Is it fucked up that my mom made spaghetti with hamburger meat?  My boss talked about his wife putting sausage in their sauce, which I found disturbing.  That shit normal??

[sporadic]

Why can't you make spaghetti sauce in a wok?

I would think controlling the temperature would be a bitch, a Wok seems like it would get way too hot to simmer the sauce correctly

[Ron Brand]

Oh, thank God. The Thirst Inning is safe.

[HudsonHawk]

Mexico has a fine and well established tradition of brewing beer, thank you.

So does the United States.  That doesn't mean you should drink Black Label.

[Rebel Jew]

I would think controlling the temperature would be a bitch, a Wok seems like it would get way too hot to simmer the sauce correctly

If I can hijack this thread for a minute, I've wondered something about Chinese cooking.  How the hell do you make those kickass Chinese dishes that you find at real hardcore Hunan, Schezhuan, and Mandarin places where the oil is just filled with flavor?  I can't even make a terrible version of it.  Something like this:  http://farm5.static.flickr.com/4038/4566272994_5e7096ea77.jpg

[HudsonHawk]

I got one for all of you out there...

Is it fucked up that my mom made spaghetti with hamburger meat?  My boss talked about his wife putting sausage in their sauce, which I found disturbing.  That shit normal??

Ground beef is entirely normal for Italian gravy.

[HudsonHawk]

If I can hijack this thread for a minute, I've wondered something about Chinese cooking.  How the hell do you make those kickass Chinese dishes that you find at real hardcore Hunan, Schezhuan, and Mandarin places where the oil is just filled with flavor?  I can't even make a terrible version of it.  Something like this:  http://farm5.static.flickr.com/4038/4566272994_5e7096ea77.jpg

Use flavored oil.

[Astroholic]

Ground beef is entirely normal for Italian gravy.

so is sausage.

[subnuclear]

I would think controlling the temperature would be a bitch, a Wok seems like it would get way too hot to simmer the sauce correctly

Couldn't you just stir it?  I guess I was more interested in if it hurt the wok.

[Bench]

So, I don't know where all this thread ended up after 8 pages, but the TM article did prompt me to eat at Hugo's while in Houston for the holidays.  I had a damn good meal, and would love to return to try at least 5 entrees other than the one I ordered.

After dining there again last week, Hugo's has just about cemented itself as one of my favorite restaurants in the universe.

[chuck]

Having lived amongst the germans, I would venture a guess that was not cream cheese but, rather, schmaltz (I just threw-up in my mouth  thinking about it).

They may have preferred schmaltz but in this case it was the big blocks of regular Kraft cream cheese.

I don't want anything cooked in a wok that is not going to regularly be cooked in the wok. I don't know if that makes sense, but I want the wok conditioned for certain kinds of oils and acids and don't want some kook putting olive oil and tomatoes in there.

Trum, that sort of cooking is absurdly easy. You need a good wok. Maybe you can find one in San Francisco. And you need to get it core of the sun hot. You notice that the meat pictured is cut very small so it will cook very, very fast. It looks to have some sort of crust on it, too, maybe rice flour but you could use anything. I like to use soybean oil because of its high smoke point but you could just as easily use sunflower or peanut oil. Add the merest drop or two of sesame oil and you're good to go.

[hostros7]

it might not be the BEST beer around, but there are few mexican "clunker" beers.  Dos Equis (both green and brown), Modela, Tecate, Sol are all pretty good, IMO

Pacifico is another go-to Mexican beer for me.  Not surprising that it was created by the Germans (and then bought by Modelo, which subsequently had AB acquire a significant stake).

[AstroFrog]

Damn, and you were off to such a good start. Bohemia, young man, Bohemia.

You know, I tried Bohemia for the first time during the aforementioned meal at Hugo's.  Did not do much for me.  Guess I just am not a fan of pilsners.  The Tecate was refreshing and terrific with a squeeze of lime.

[Outlawscotty]

Laugh all you will but Carta Blanca is one of the smoothest beers I've ever had, and probably my favorite Mexican beer.  This coming from someone who prefers Optimator to the Lager.

[AstroFrog]

Laugh all you will but Carta Blanca is one of the smoothest beers I've ever had, and probably my favorite Mexican beer.  This coming from someone who prefers Optimator to the Lager.

I laughed out loud when the Texas Monthly article called Carta Blanca "the Michelob of Mexican beers" and did not even rate it with Bohemia, Pacifico, Tecate, Modelo, etc.  It is notmy favorite, but it has its fans...

[Craig]

You want to know what vessel they elected in which to make the sauce? My wok. I passed through the kitchen one day and discovered them abusing my wok in said manner.

Well there is a historical precedent. In the 1930s the Germans proved that, without stern opposition, they'll always annex the Sauteein' Pan.

[Limey]

Whatever the Germans do poorly will work just fine.

World wars?

[Limey]

On Saturday, I ate at Yelapa, which is on Richmond between Kirby and Greenbriar.  It's not Tex-Mex, it's Pacific Coast Mexican.  Lots of seafood, and what we had was delicious.  The highlight was the you-call-it ceviche, which comes Peruvian style, i.e. correctly marinated in lime juice, or Texas style, i.e. fully cooked in lime juice and completely wrong.  We had the Peruvian style and it was spectacular.

Oh, and +1 for Bohemia and Pacifico.

Also, FYI, almost every Mexican beer mentioned in this thread is made by the Grupo Modelo.

[Taras Bulba]

I've been going to a place in Austin for many years that I think is pretty solid--Las Palomas.  It's interior and Yucatan oriented--the original owner was this very nice Mexican gentleman who was a retired diplomat who died a few years ago.  It's now run by his daughter but nothing changed.  Good seafood dishes every day but two dishes are remarkable: the caldo tlapeno is maybe the best I've had--I would eat it every day if I could.  They have other very good caldos but I can never pass up the tlapeno and never stop at a cup of it when a bowl is available.  Their chile relleno is outstanding, too.  Some fairly complex flavors make it interesting.  Anyway, it's a family place and a great combo of musicians often plays there.  It's off Bee Caves Rd in a strip center.  I've never seen a fistfight there.

[chuck]

On Saturday, I ate at Yelapa, which is on Richmond between Kirby and Greenbriar.  It's not Tex-Mex, it's Pacific Coast Mexican.  Lots of seafood, and what we had was delicious.  The highlight was the you-call-it ceviche, which comes Peruvian style, i.e. correctly marinated in lime juice, or Texas style, i.e. fully cooked in lime juice and completely wrong.  We had the Peruvian style and it was spectacular.

Do you know what, I've been meaning to go there. I've heard from people whose opinions I do not entirely mistrust that the Peruvian ceviche there is good. And it is next to fucking impossible to find decent Peruvian ceviche around here.

[Limey]

Do you know what, I've been meaning to go there. I've heard from people whose opinions I do not entirely mistrust that the Peruvian ceviche there is good. And it is next to fucking impossible to find decent Peruvian ceviche around here.

Wednesday is the "Beach Party" from 5:30 until close (10pm):

$2 tacos, $5 campechana, $4 margaritas, sangria, & Shots of patron. Also check out $5 house wine, $2 cans of tecate and modela especial.

Post-Astroline imbibifications?

[sporadic]

Wednesday is the "Beach Party" from 5:30 until close (10pm):

Post-Astroline imbibifications?

what the fuck does imbibification mean? 

[Bench]

Texas style, i.e. fully cooked in lime juice...

The fuck?  Cooked?  Who does that?

[Limey]

what the fuck does imbibification mean? 

It means drinking...after you've been drinking.

[Limey]

The fuck?  Cooked?  Who does that?

Texans, apparently.  It makes it a fish fry and it definitely ain't ceviche.

[Ron Brand]

It puts the fish fry in the basket?

[Limey]

It puts the fish fry in the basket?

I'll have the steak tartar...medium rare.  And a bottle of Beaujolais Nouveau...the '67 if you have it.

[HudsonHawk]

so is sausage.

Sure.  But you don't lose your card because you use beef, either.

[HudsonHawk]

I laughed out loud when the Texas Monthly article called Carta Blanca "the Michelob of Mexican beers" and did not even rate it with Bohemia, Pacifico, Tecate, Modelo, etc.  It is notmy favorite, but it has its fans...

Carta is the Budweiser of Mexico.  It's what the locals drink unwinding after a hard day.  It's not, by any stretch, a "premium" Mexican beer.

[Outlawscotty]

HH is the all knowing.  The other posters don't even strive to understand him.  He's not, by any stretch, ever wrong.

[EasTexAstro]

Dos Equis was made in Mexico...after they hired a German Brewmeister to come teach them how to make it.

[Astroholic]

HH is the all knowing.  The other posters don't even strive to understand him.  He's not, by any stretch, ever wrong.

and he doesnt always drink beer but when he does its...

[Outlawscotty]

it's Budweiser?

[EasTexAstro]

If I can hijack this thread for a minute, I've wondered something about Chinese cooking.  How the hell do you make those kickass Chinese dishes that you find at real hardcore Hunan, Schezhuan, and Mandarin places where the oil is just filled with flavor?  I can't even make a terrible version of it.  Something like this:  http://farm5.static.flickr.com/4038/4566272994_5e7096ea77.jpg

I have a nice oyster sauce marinade that I use for beef before I stir fry. I second the sesame oil suggestion, too.

[Ron Brand]

I'll have the steak tartar...medium rare.  And a bottle of Beaujolais Nouveau...the '67 if you have it.

Do not skip the dessert special, pie a la mode. If you ask, they'll put ice cream on it.

[Rebel Jew]

They may have preferred schmaltz but in this case it was the big blocks of regular Kraft cream cheese.

I don't want anything cooked in a wok that is not going to regularly be cooked in the wok. I don't know if that makes sense, but I want the wok conditioned for certain kinds of oils and acids and don't want some kook putting olive oil and tomatoes in there.

Trum, that sort of cooking is absurdly easy. You need a good wok. Maybe you can find one in San Francisco. And you need to get it core of the sun hot. You notice that the meat pictured is cut very small so it will cook very, very fast. It looks to have some sort of crust on it, too, maybe rice flour but you could use anything. I like to use soybean oil because of its high smoke point but you could just as easily use sunflower or peanut oil. Add the merest drop or two of sesame oil and you're good to go.

Fuck you, I'm going to use flavored oil

[HudsonHawk]

HH is the all knowing.  The other posters don't even strive to understand him.  He's not, by any stretch, ever wrong.

Fuck you.

[chuck]

Fuck you, I'm going to use flavored oil

Like sesame oil?

[94CougarGrad]

So is Modelo Especial...

Bleeeeeccccchhhh. I had it once and it tasted.... sour, I guess. Of course it was fairly warm, so perhaps that had something to do with it.

[94CougarGrad]

It puts the fish fry in the basket?

Don't you make me hurt your dogfish!

[Alkie]

Now you are just making shit up.  Or Alkie stole your password and he is making shit up for you

This one time, in Costa Rica, I was buying resort properties on the interior coast, near Belize.   Anyway, this fine bow-legged thang walks up to me speaking something that sounds like Spanglish in a daiquiri blender.   Clearly confused, I asked her if she liked fruit infused Brazilian waffles and, in either case, would she like to try some back at the ranch in Panama.    Two days, three cases, and four doctor visits later, I'm meeting the 'rents and being invited to Easter at abuelita's house.   As you can imagine, I spent some time in prison, joined a band, and had dinner in Tokyo.   That's when I....shit, I'm still signed in as Alkie, aren't I.   Fuck.

[94CougarGrad]

This one time, in Costa Rica, I was buying resort properties on the interior coast, near Belize.   Anyway, this fine bow-legged thang walks up to me speaking something that sounds like Spanglish in a daiquiri blender.   Clearly confused, I asked her if she liked fruit infused Brazilian waffles and, in either case, would she like to try some back at the ranch in Panama.    Two days, three cases, and four doctor visits later, I'm meeting the 'rents and being invited to Easter at abuelita's house.   As you can imagine, I spent some time in prison, joined a band, and had dinner in Tokyo.   That's when I....shit, I'm still signed in as Alkie, aren't I.   Fuck.

Holy shit, it's Albert Finney.

[Outlawscotty]

Fuck you.

Fuck me?  I take it all back; if you knew everything you would know I was fuckin' with you. But then again.....

[Noe]

I've been going to a place in Austin for many years that I think is pretty solid--Las Palomas.  It's interior and Yucatan oriented--the original owner was this very nice Mexican gentleman who was a retired diplomat who died a few years ago.  It's now run by his daughter but nothing changed.  Good seafood dishes every day but two dishes are remarkable: the caldo tlapeno is maybe the best I've had--I would eat it every day if I could.  They have other very good caldos but I can never pass up the tlapeno and never stop at a cup of it when a bowl is available.  Their chile relleno is outstanding, too.  Some fairly complex flavors make it interesting.  Anyway, it's a family place and a great combo of musicians often plays there.  It's off Bee Caves Rd in a strip center.  I've never seen a fistfight there.

This is really the mark of good Mexicano - great caldo and great chile relleno!  Got to try this place.  BTW - while in San Antonio for the holidays, I ran across several Mexciano places up and down 1604 near and around 281.  Looks like it might be worthy of a stop in and try the next time I am in San Antonio.  I'll let you guys know if it's worthy of a stop over for anyone or if you should just keep driving to the Silo instead.

[Taras Bulba]

Try El Mirasol.  It's in a strip center on Blanco Road inside Loop 1604.

[Gizzmonic]

Try El Mirasol.  It's in a strip center on Blanco Road inside Loop 1604.

Yeah, that place is boss!  Good tacos al pastor, and they have some kinda fancy almond creme dish that's really good.

[austro]

Ok, I'll open myself up for possible ridicule (as if I weren't already wide open). I heard about a little taco truck on Burnet near Ohlen, so I tried it out a couple of times over the holidays, and I enjoyed what I sampled. I tried their pastor, chicharron, and barbacoa tacos, and my daughter and wife had sopes. Other things they offer (which I haven't tried): tortas, gringas (what the hell are those?), and enchiladas (including some in which the tortillas are apparently created from masa that has some ground chiles mixed into it). They'll sell you a Mexican Coke if you want one, too.

It's called La Fogata, and it's camped in the car wash on the east side of the road between the Gas Pipe and the Burnet Road Animal Hospital. If anybody else checks it out, I'd like to hear your opinions.

And this reminds me that I need to go get a chicken from the Pollo Regio joint on Ohlen.

[VirtualBob]

Ok, I'll open myself up for possible ridicule (as if I weren't already wide open). I heard about a little taco truck on Burnet near Ohlen, so I tried it out a couple of times over the holidays, and I enjoyed what I sampled. I tried their pastor, chicharron, and barbacoa tacos, and my daughter and wife had sopes. Other things they offer (which I haven't tried): tortas, gringas (what the hell are those?), and enchiladas (including some in which the tortillas are apparently created from masa that has some ground chiles mixed into it). They'll sell you a Mexican Coke if you want one, too.

It's called La Fogata, and it's camped in the car wash on the east side of the road between the Gas Pipe and the Burnet Road Animal Hospital. If anybody else checks it out, I'd like to hear your opinions.

And this reminds me that I need to go get a chicken from the Pollo Regio joint on Ohlen.

Any relationship to the restaurant of the same name in San Antonio?  Or does "La Fogata" just mean "road kill" or something in Spanish?

[Bench]

Any relationship to the restaurant of the same name in San Antonio?  Or does "La Fogata" just mean "road kill" or something in Spanish?

Close. It means "camp fire" or something similar in Spanish.  For cooking the road kill.

[austro]

Any relationship to the restaurant of the same name in San Antonio?  Or does "La Fogata" just mean "road kill" or something in Spanish?

As far as I know there's no relationship, although that's why it first caught my eye.

[chuck]

Those enchiladas sound ridiculous. I've been to a taco truck on Riverside just east of Lakeshore many times. It's open all night or at the very least as late as I've ever needed it to be open and the tacos are very good. But this chile infused tortilla must be sampled.

[S.P. Rodriguez]

Those enchiladas sound ridiculous. I've been to a taco truck on Riverside just east of Lakeshore many times. It's open all night or at the very least as late as I've ever needed it to be open and the tacos are very good. But this chile infused tortilla must be sampled.

Second that... and it's nearby. Thanks.

[VirtualBob]

Close. It means "camp fire" or something similar in Spanish.  For cooking the road kill.

I guess you are right.  Google/translate says "bonfire" which is close enough.

[Noe]

Typically, when you see "La Fogata" used in the name of a Mexican place, it means they cook meat on an open fire.

[Taras Bulba]

Typically, when you see "La Fogata" used in the name of a Mexican place, it means they cook meat on an open fire.

It pisses me off that I can't drive over to Matamoros anymore to Los Portales.  The Zetas own it now.

[Limey]

Typically, when you see "La Fogata" used in the name of a Mexican place, it means they cook meat on an open fire.

Oh, ok.  I thought that maybe Mrs Foghorn was hispanic.

[remy]

Matt's El Rancho in Austin.  Been going there since I was a kid and have rarely had better Mexican.

[Alkie]

Matt's El Rancho in Austin.  Been going there since I was a kid and have rarely had better Mexican.

You're kidding, right?

[roadrunner]

Matt's El Rancho in Austin.  Been going there since I was a kid and have rarely had better Mexican.

No

[Duke]

It pisses me off that I can't drive over to Matamoros anymore to Los Portales.  The Zetas own it now.

Holy shit that sucks!!!!  That was my favorite place to have cabrito.  I loved the little table side hibachis.

[Taras Bulba]

Holy shit that sucks!!!!  That was my favorite place to have cabrito.  I loved the little table side hibachis.

Yes, an outstanding concept not subject to Norte Americano liability issues.  I also liked the pickled chicharrones and other botanas but the meat was/is great and just kept on coming and it was great picking it off the grill right on your table.

[Noe]

Yes, an outstanding concept not subject to Norte Americano liability issues.  I also liked the pickled chicharrones and other botanas but the meat was/is great and just kept on coming and it was great picking it off the grill right on your table.

That is an awesome experience when you find such a place in the Mexico Norteno regions.  My first experience eating at such a place was when I was 12 or so and my Dad took my brother and I with him to go visit my grandpa in Monterrey, NL.  We stopped at a place half-way from Nuevo Laredo and Monterrey.  They brought us meat cooked not five feet away from us on an open pit.  And it kept coming for what seemed like the entire hour we were there.  I small plate of beans (no rice), a huge stack of corn tortillas and then platters of meat hot off the grill.  I hesitated at first not knowing what to do until I saw my dad grab a tortilla, slap said tortilla over the top of some meat and then put some beans on top and then start to eat away.  Top it off with some Coke in a bottle.

Man, it was so earthy good eatin too!  The other time I experience similar out in the open range (of sorts) was when I lived with my Sister and her husband in Garza, Garcia NL.  I met some guys my age (college students except for one) and they loved to cook open fire on Friday nights.  They had their own "lotte" (vacant lot) up on the slope of the Sierra Madre, near "Las Grutas"  It would take us about 20 minutes to drive and then walk to their plot of land (actually, it was owned by one guy who loved to share with all the others).  Tikos was the one who worked at a meat market (owned by his family) and he would bring the meat... all sorts of cuts too.  And the delight for everyone was when he brought along chicharonnes too.

There was no pretense or standards that needed to be met on those cookouts.  You'd pick your tortilla (bought fresh from the Tortilleria that afternoon), spy some hunk of meat, grab it when you were sure your were fine with the grill and go at it.  Sides were always grilled onions with lemon juice, pico de gallo made at the moment we arrived, grilled corn and fresh veggies grilled as well (like peppers).  The star of the cookout was always the meat though.  It is something to experience to be sure.

[Taras Bulba]

That is an awesome experience when you find such a place in the Mexico Norteno regions.  My first experience eating at such a place was when I was 12 or so and my Dad took my brother and I with him to go visit my grandpa in Monterrey, NL.  We stopped at a place half-way from Nuevo Laredo and Monterrey.  They brought us meat cooked not five feet away from us on an open pit.  And it kept coming for what seemed like the entire hour we were there.  I small plate of beans (no rice), a huge stack of corn tortillas and then platters of meat hot off the grill.  I hesitated at first not knowing what to do until I saw my dad grab a tortilla, slap said tortilla over the top of some meat and then put some beans on top and then start to eat away.  Top it off with some Coke in a bottle.

Man, it was so earthy good eatin too!  The other time I experience similar out in the open range (of sorts) was when I lived with my Sister and her husband in Garza, Garcia NL.  I met some guys my age (college students except for one) and they loved to cook open fire on Friday nights.  They had their own "lotte" (vacant lot) up on the slope of the Sierra Madre, near "Las Grutas"  It would take us about 20 minutes to drive and then walk to their plot of land (actually, it was owned by one guy who loved to share with all the others).  Tikos was the one who worked at a meat market (owned by his family) and he would bring the meat... all sorts of cuts too.  And the delight for everyone was when he brought along chicharonnes too.

There was no pretense or standards that needed to be met on those cookouts.  You'd pick your tortilla (bought fresh from the Tortilleria that afternoon), spy some hunk of meat, grab it when you were sure your were fine with the grill and go at it.  Sides were always grilled onions with lemon juice, pico de gallo made at the moment we arrived, grilled corn and fresh veggies grilled as well (like peppers).  The star of the cookout was always the meat though.  It is something to experience to be sure.

Reading this made me want to head for the brush country right now.