Quote:
Originally Posted by SWTXBelle
Tex-Mex rules to live by -
1.) Understand that Tex-Mex is not Mex-Mex. Mexico has a rich and varied cuisine, which bears little resemblance to Tex-Mex.
2.) You cannot get good Tex-Mex outside of Texas. Yes, the restaurant may be owned by Mexicans, but that does not mean the food will be up to true Tex-Mex standards. I cannot count the bad experiences I have had all over the country because well-meaning friends are convinced I will LOVE their local Mexican restaurant. Thanks for trying - I need to go home to Texas.
3.) A good Tex-Mex restaurant makes their own tortillas (by HAND, not machine) and fries said tortillas to make chips. Bagged chips = NO. Salsa or pico out of a jar = no.
4.) Fajitas are made of skirt steak or chicken. Lobster fajitas are an abomination.
Herbert's Taco Hut in San Marcos is just about PERFECT - started as a Mexican grocery, started selling prepared food, added on to the grocery store in several stages. It is like a rabbit warren. Black velvet painting of Jesus amongst the cosmos over the jukebox, little Mexican women patting out the tortillas, two beer limit with dinner, and CHEAP as free. Yummmm. . . it is also out of the way, so tends to draw a local crowd. I need me some cheese enchildas now.
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This sounds like one of my rants when people try to say that the Olive Garden is real Italian food.
ETA: Or when they try to tell me Legal Seafood still has the best chowder in Boston...but that's just a personal thing...