I'd say they are pretty high. There's actually a Tex-Mex trifecta in my head that judges whether a Tex-Mex place is worth coming back to or just a cheap imitation of the real deal. New York, for all it's diversity, just cannot master Tex-Mex.
It's true. Just like that old
Pace picante commercial... "It's says here it's made in New York City." "New York City?!?" In short, not known for Tex-Mex.
The Trifecta of Tex-Mex:
- Chip- must be crunchy and light. Not even remotely stale. Salty, but not overly so
- Salsa- just enough spice plus depth. This can be attained through smokey chipotles, tomatillos, etc
- Tortillas- puffy, light, flour-y. They don't weigh you down with lard, but you can taste that you're being bad by eating one
Houston however, is right smack in the Tex-Mex middle of everything. And my first real night here, I dragged very dear friend + hubby + child to the nearest place with the best reviews.
Teotihuacan Mexican Cafe... just right down the way from where they lived, satisfied all cravings and met the trifecta standards.
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The margarita, while not a part of the trifecta, still important. This was fabulous
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