Mmm… Tex-Mex.

“A Celebration of Tex-Mex, Without Apology – New York Times
“I discover a new Tex-Mex gem every week,” said Mr. Walsh, who is the restaurant critic for the Houston Press.

Neon signs flicker above pastel storefronts promising excellent Mexican food in virtually Stacy Sodolak for The New York Times; Lime soup (sopa de lima) every block of the city. The trick is to figure out which places will deliver on that promise.

Here are a few guidelines: 1. It has to be family-owned. 2. A ramshackle space with added-on rooms is a positive. The most successful Tex-Mex restaurants started small and expanded due to popular demand. 3. It’s best if the patrons in the dining room look like the face of democracy. You want a mix of gringos and Hispanic customers; professionals and laborers.”

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