Sylvia’s two locations testify to her popularity with Mex and Tex-Mex aficionados. We stopped in at the Woodway spot, choosing the cozy front room rather than the cavernous interior. The draw here is, no surprise, enchiladas, and the menu lists a slew of them, named for towns and cities in Texas and Mexico, from El Paso (stacked) to Tampico (shrimp). Just as interesting are the perfectly cooked tacos al carbón with good guacamole; the queso flameado with chorizo, perfect for scooping up onto thick corn tortillas; and the fish tacos (fried or grilled), nicely enhanced with chopped avocado and a remoulade-like side sauce. Only flavorless margaritas disappointed, though the selection of beers cheered us. Bar.