“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.
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.”