MookieBlaylock said:

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DiskoTroop said:

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The thing is, New Mexico style Mexican in my opinion, isn't very good. I spent a lot of time in NM over the 20 years my dad lived in ABQ and man, it's just not very good.

So I guess if the bar for "good" NM style is only "fair" on true Sonoran or CDMX style Mexican or even Tex Mex, then yes, I suppose "good" Mexican can be had in Colorado. It still doesn't change my over all experience of dissatisfaction.

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it's not just your opinion, it's pretty unanimous

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Agreed. New Mexican style is garbage.

superunknown said:

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Colorado mexican food is more like New Mexican than tex-mex. Green chili, not as much cheese, etc. Once you embrace that and not "tex-mex" you can find some good places. If you're expecting the same kind of plates you'd get in Houston or Austin/San Antonio you're in for a bad time.

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Corn based, a lot of Indian (feather, not dot) influence.

So basically a general lack of flavor and attempting to cover it up by throwing chilis on everything.

Same in Arizona and just about all of northern Mexico.

When we lived in Denver we would jones for tex-mex. So much that when my wife found an on-the-border we couldn't wait to drive there one Saturday for lunch.

This was nearly 20 years go. Being from TX we knew OTB wasn't that great, but it was mecca to us at the time.

I worked at the original OTB when it first opened on Texas Ave. It set records for opening week/month sales.

OTB used to have very good flour tortillas and their fajita beef had a good marinade. The rest was pretty much crap.

It briefly had some form of queso fundido using jack cheese, sour cream sauce, sauteed veggies, and grilled chicken. It was damn good with their tortillas.

We haven't been to one in at least a decade.

New Mexico style is great stuff

Garrelli 5000 said:

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When we lived in Denver we would jones for tex-mex. So much that when my wife found an on-the-border we couldn't wait to drive there one Saturday for lunch.

This was nearly 20 years go. Being from TX we knew OTB wasn't that great, but it was mecca to us at the time.

I worked at the original OTB when it first opened on Texas Ave. It set records for opening week/month sales.

OTB used to have very good flour tortillas and their fajita beef had a good marinade. The rest was pretty much crap.

It briefly had some form of queso fundido using jack cheese, sour cream sauce, sauteed veggies, and grilled chicken. It was damn good with their tortillas.

We haven't been to one in at least a decade.

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I could be wrong, but I doubt the original On the Border was in college station.

TXAG 05 said:

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Garrelli 5000 said:

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When we lived in Denver we would jones for tex-mex. So much that when my wife found an on-the-border we couldn't wait to drive there one Saturday for lunch.

This was nearly 20 years go. Being from TX we knew OTB wasn't that great, but it was mecca to us at the time.

I worked at the original OTB when it first opened on Texas Ave. It set records for opening week/month sales.

OTB used to have very good flour tortillas and their fajita beef had a good marinade. The rest was pretty much crap.

It briefly had some form of queso fundido using jack cheese, sour cream sauce, sauteed veggies, and grilled chicken. It was damn good with their tortillas.

We haven't been to one in at least a decade.

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I could be wrong, but I doubt the original On the Border was in college station.

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Dallas

schmellba99 said:

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superunknown said:

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Colorado mexican food is more like New Mexican than tex-mex. Green chili, not as much cheese, etc. Once you embrace that and not "tex-mex" you can find some good places. If you're expecting the same kind of plates you'd get in Houston or Austin/San Antonio you're in for a bad time.

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Corn based, a lot of Indian (feather, not dot) influence.

So basically a general lack of flavor and attempting to cover it up by throwing chilis on everything.

Same in Arizona and just about all of northern Mexico.

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I'm going to make a wild-ass guess you never went to Los Dos Molinas in south Phoenix. One of the few places where I had to tap out because the heat level was too high. It was damn good, but the spice was a little over the top. Or Via DeLosantos, which probably had the most extensive tequila selection in town and most closely resembles Tex-mex, but way, way better.

The first OTB in College Station, in case they opened more in town or moved.

The restaurant itself was in the Brinker line, which is Chili's.

schmellba99 said:

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superunknown said:

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Colorado mexican food is more like New Mexican than tex-mex. Green chili, not as much cheese, etc. Once you embrace that and not "tex-mex" you can find some good places. If you're expecting the same kind of plates you'd get in Houston or Austin/San Antonio you're in for a bad time.

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Corn based, a lot of Indian (feather, not dot) influence.

So basically a general lack of flavor and attempting to cover it up by throwing chilis on everything.

Same in Arizona and just about all of northern Mexico.

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I believe you lived here in the past so I'm wondering where you ate that wasn't good. I grew up in Fort Stockton so I've eaten a lot of Mexican food. Now Arizona and I think the food here is great. Someone already mentioned Los dos Molina's. That place is fantastic and spicy as heck.