Good Tex-Mex in Tampa Bay?
Hey guys, I'm looking for Tex-Mex and I've had the hardest time finding something good. I admit I've only tried a few places, but that's what this board is for, right?
Yes, there was a giant thread recently about "real" Mexican food and I've had plenty of great Mexican food, but I'm looking for the Texas variety. I've tried Estella's (two locations) and will never go back. Miguel's on Kennedy has been suggested, but I found the food, well, pretty bad. Horrible bagged tortillas, not fresh guacamole and greasy chips with ketchup salsa.
The closest I've had was at Agave on St. Pete Beach and at Los Mariachi's in Clearwater. Both were pretty decent and even though they claimed to be "authentic" Mexican, they were both similar to the Tez-Mex style.
Any help? Thanks,
Kevin
UptownKevin
Oct 16, 2006 08:01PM
Hey, Kevin - what's tex-mex? I thought it had chile (con carne) all over the enchiladas, tamales, etc. Did they have that at Agave? I didn't see that. Or am I wrong about tex-mex?
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Hmmm, I guess describing Tex-Mex is a little harder than I thought. Some popular Tex-Mex dishes include chile con queso (cheese dip), fajitas and enchiladas (mole sauce is rare in Texas).
I am fanatical about Mexican food, but there are many varieties. I like them all. However, I do miss the general Tex-Mex type restaurant. Chains like Tia's and Don Pablo's are generally a form of Tex-Mex, though not very good. I spent a lot of time in Texas, and the Tex-Mex from San Antonio, Austin, Houston and Dallas can even change from city to city, so I guess there's no hard and fast rule.
It's a cuisine alright. In fact, Robb Walsh has even published a book called The Tex Mex Cookbook.
Anyone been to Tuscon's on Ulmerton?
-Kevin
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Kevin, you are correct about Tex-Mex being a cuisine. Tex-Mex emerged when traditional Spanish/Mexican recipes were intermixed with the traditional Anglo fare. There are some dishes that are found in both traditional Mexican cooking and Tex-Mex. Two of the biggest differences in Mexican and Tex-Mex cooking is the heavy use of meat and yellow cheese in Tex-Mex fare.
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BOY does this town need some good Tex Mex! Since moving here six months ago from Dallas, I have even thought about how I could order my favorite fajitas from my fave Tex Mex joint (Uncle Julios), get them packed in dry ice, and overnighted to Tampa! In Texas I took good Tex Mex for granted; no mas!
Tandoori Girl, while enchiladas de chile con carne is a standard Tex Mex dish, it does not by itself define the cuisine. Tex Mex usually uses yellow instead of white cheeses and includes such dishes as fajitas (originating from South Texas), frozen Margaritas (originating from Austin), nachos, the ubiquitous above-mentioned enchiladas, and a variety of other dishes. Tex Mex is also an attitude--a hybrid of its Mexican roots with that oh-so-Texan boisterous confidence. Love it or hate it, it's a cuisine unto itself. I happen to love it when it's well-done.
I have been on a quest, but have yet to find, a decent Tex Mex joint in the Tampa Bay area. Thanks for your post; I'll heartily anticipate good news of good joints by other posters.
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Actually Laurie, the frozen margarita has its origins in Dallas ;-)
Back in 1971, the man who owns the restaurant Marianos in East Dallas bought overstock Slurpee machines from the Southland Corporation and hired a chemist to come up with a mixture that would freeze.
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Well, thanks for that fun factoid. I haven't been able to find any good Slurpee-style margaritas around here. Maybe that's 'cuz they're all made in Dallas. . . .
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Hey Kevin, have you tried Carmelita's? They have several locations in Pinellas. Better than Mariachi's.
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Also I have to rave about Taconazo (like everyone else does). I get a craving for them every 2 weeks, like clockwork.
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