(From June 2012)

There are lots of reasons to head to Marfa: the art, the light, the Lights. Call us crazy, but we would propose another: the tacos at Alice’s. Actually, it’s the corn tortillas they’re made with that make us melt—soft and freshly grilled, with meat, lettuce, and tomatoes spilling all over the plate, as they’re supposed to. This no-nonsense Tex-Mex cafe is one of the few places in town open for lunch,
so parking can be tight.

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(From June 2011) Famous for its burgers, Alicia’s also does better than most with Tex-Mex. Building blocks like chiles, beans, and tomatoes get seasoned to perfection and turn the chalupas, tacos, and enchiladas into seriously good eats. Check out Jonny’s Omelet, which is actually a huge egg crepe enveloping a scrumptious pile of cheese, peppers, and tomatoes.

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(From July 2011)

New black slate floors and Caribbean blue walls have livened up this 25-year-old Dallas institution. And our lunch was as good as ever: peerless chips paired with a fiery salsa and a special of fish tacos, two generous flour tortillas filled with grilled tilapia, tomatoes, and lettuce (we could have used a little more crunch—maybe some cabbage?). We know that flan and sopaipillas are popular choices here, but the huge bowl of moist bread pudding with white chocolate is terrific. (On a side note, we have to question whether two picnic tables out in front constitutes a “patio.”) 

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(From April 2011) In Fort Stockton, Tex-Mex is the local cuisine, and the warm greetings here are half in English and half in Spanish. Our fajita tacos came with flour tortillas wrapped around tender seasoned beef, with guacamole and pico de gallo on the side. Small-plate meals are another nice option. And though the decor and dim lighting leave a bit to be desired, you’ll be happy to see the place on a cross-country drive. Beer & wine.

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(From March 2012)

Named for the ubiquitous local plant, which resembles a cluster of slender green candles, this resort cafe is not only open most of the time but has a new chef, David Krupin, who has revamped the menu to include seasonal offerings showcasing the flavors of Big Bend and beyond. Gooey Monterey jack melted delectably in our chile relleno, while a grilled sea bass filet with a sweet and spicy prickly pear glaze hit the right stride with regional flavor. Tortilla soup needed more spice, but the grilled quail with dried cherry glaze more than pleased. Bar.

Friday, July 24th, 2009, 11:50 am
Trey says:
Great food. Very nice staff anxious to provide good service. We ate there once or twice a day for five days. We had almost everything on the menu and enjoyed it all. The chef was top notch. Food presentation was very good

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(From August 2011)

Tamales for breakfast? Why not; they’re made right here in the kitchen. But do not miss the heavenly chilaquiles—are we clear on that? The eggs are cooked to your specifications, and refried beans frame cut-up tortillas and a red chile sauce that is at once very hot and impossible to stop eating. For something milder, try the huevos rancheros. Lots of tables under the spreading porch roof allow breezes to cool your dripping brow. 

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(From June 2011)

Of all the taco joints springing up around town (is it the economy?), this newest en-try, in University Park, offers good value and a relaxing atmosphere (think blond-wood booths, dish towel napkins, and wee cacti in cans on the tables). We tackled the taco combo, choosing braised free-range chicken and grilled mahimahi plus a cup of black beans and a timbale of cilantro rice. We couldn’t resist the margarita popsicle for dessert; it goes down fine on a warm summer night. Beer, wine, & margaritas.

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(From May 2012)

At night this family-owned operation goes modern Mex, with dishes such as chipotle-spiced potato enchiladas and a towering Ensalada Chapultepec, with roasted corn, black beans, and jícama. That, along with more traditional dishes at lunch and Sunday brunch, make this a not-to-be-missed destination. Those in the know go for the daily specials, such as Thursday’s fork-tender lengua en salsa (beef tongue in a robust sauce) and roast corn soup, with crunchy off-the-cob kernels and a salty, smoky undertow. Folk art and a snazzy bar (with a full contingent of margaritas) add to the comfortable atmosphere. Bar.

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(From June 2012)

Squint and listen: white plaster walls and a splashy fountain soften the ambience just enough to transport you away from the parking lot to a beachside colonial plaza. Mexico’s antojitos (“little bites”) are particularly appealing here, with tiny corn-tortilla tacos al pastor, ceviche Mirasol (with an olivey-vinegary sauce straight out of Veracruz), and, for those who can’t give up the frontera heartiness of carne asada, a very nice platter of fajitas with all the trimmings. Jesse Calvillo has been serving authentic Mexican food to San Antonio for decades, and his experience pays off. Bar.

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(From January 2012)

We've heard the recent complaints about this of-so-hot spot in the Montrose area that celebrates classic Tex-Mex. And though we did find that the guacamole needed a little oomph and the margaritas were overly sweet (try the "slim" version), our all-enchilada feast hit the spot. Satisfying the whole table were the enchiladas #10, cheese-based with meaty chili and queso toppings; the veggie #7, a lighter cheese version with a meatless "Friday Sauce"; the the El Gallo Verse, chicken enchiladas with salsa verde. Expect noise and visual distraction (an old John Wayne oater was playing-thankfully without sound- on a giant screen). Bar.

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