The atmosphere was your basic casual dining place, nothing outstanding besides the impressive tequila bar.
We were promptly seated and greeted by a waiter that was a few cervesas short of a bucket.
the menu was your basic tex-mex fare with no signature items.
The chips were heavy and greasy, and after eating the salsa no one could accuse me of not having my V8 for the day. Watery with no depth of flavor, I added some lime juice and sugar to make it more palatable.
I always gauge a tex-mex eatery by the fajitas, so I ordered beef, Medium, with no beans (I hate those vile legumes). We hoped the waiter got the order right, as his communication skills were in question. Most importantly proper meat temperature (we both ordered Medium). We pounded down a few more chips and the person dining with me had what he said to be fairly decent Margaritas.
And then came the Fajitas. We could hear the sizzle while they were still in the kitchen. When they set them down the ingredients were being vaporized in front of our eyes. They must have put the skillets in a blast furnace. I quickly piled up all the meat on top of the onions to prevent incineration. Some of the meat I got off the metal was BLACK!!!! I noticed the meat also had black specs all over them, pepper? no, smoked chilies? no, carbonized food? Why Yes! After the smoke cleared I saw that these skillets had never or seldom felt the cleansing bite of a brand new Brillo pad. The carbonized remnants of portions past adorned the surface, giving the food a bitter, burned taste, and unpleasant aftertaste.
Any chance of the kitchen filling the order correctly (temperature of the meat) is destroyed by the skillet. Even if they send the meat out raw it would be extra well done by the time it got to the table. This is like ordering the Kobe Beef hot rock and having the meat brought to you already on the rock. LAME!
As for the rice, gummy, dry, flavorless. The guacamole was grainy, over processed and could not hold it's form, it was almost like a foam. The beans (According to other diner) had a rancid meat flavor. Even the pico was made from less then fresh veggies. The tortillas were bought in, come on if Taco Cabana can make them fresh then a real restaurant can.
Needless to say this meal was crapola, from the service to the food. Ricardo the Manager (couldn't tell by his attire) was making the rounds asking if all was well. At that point the person dining with me went off and let him know that we were indeed not satisfied. During his rant he said he wanted to pay in full tonight, we were only trying to give constructive feedback. Smiling and saying it was good when it's not is deter mental to the growth of the establishment. So we were stuck paying for the crap but Ricardo promised he would "Take care of Us" on our next visit. We'll see....
Food: F
Service: D
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