How to Find the Best Tex Mex Food in Your Town

When it comes to Tex Mex food, aficionados know a great restaurant when they taste its food.

But if you’re not someone “in the know” when it comes to great Tex Mex cuisine, how can you know when a restaurant is tops at preparing these delicious dishes.

To help you, we’ve put together a short “cheat sheet” of sorts to help you find the best Tex Mex food in your town.

1. Look for Tex Mex “staples.”

Tex Mex cuisine pretty much is known for fajitas, cheese enchiladas, chili con queso, and margaritas. If a restaurant says it’s Tex Mex, you’d better see those dishes on the menu!

2. Great Tex Mex restaurants make their guacamole fresh each day, if not for each serving.

In other words, if a Tex Mex restaurant offers to make your guacamole dip right in front of you at your table, you’ve more than likely found a great Tex Mex restaurant. Making guacamole at the table isn’t a requirement, of course, but seeing it made before your eyes lets you know your dip is as fresh as it can be.

3. Unless you request otherwise, the cheese enchilada you order should be gooey with cheese.

Enough said, but extra points if the cheese-slathered enchilada also includes chili gravy.

4. Beans should be made with lard.

If they’re not, if they’re made with something healthier, they may be better for you, but it’s not great Tex Mex.

5. The Ice in your margarita should be sharp!

As in, shard-like. That ice could cut your mouth if you’re not careful!

6. The longer the Tex Mex restaurant has been in business, the better.

If you find a Tex Mex restaurant that’s been in business for at least 20 years, that’s an excellent sign you’ve found a good one. If it’s been serving customers for 50-plus years and/or if it’s been in business 20-50 years under the management of the same family, it’s a must visit!

Mattito’s hasn’t been in business 50 years, but we’re sure working on it. Come visit one of our locations and try us out: we’ll work hard to see you place us on your “best Tex Mex” list!

Image courtesy of Danilo Rizzuti/FreeDigitalPhotos.net