Sylvia Casares is local culinary royalty–she’s been dubbed the “queen of Tex-Mex” and “the enchilada queen.” For 20 years, folks have packed her now-famous Sylvia’s Enchilada Kitchen locations (the original on Westheimer and second Woodway spot) to feast on her Texas-sized menu of Tex-Mex favorites, south-of-the-border classics, and signature enchiladas. Now she’s unveiled her crowning achievement, Sylvia’s, her namesake shrine to all things Tex-Mex…and it’s heating up the Energy Corridor!
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Home cookin’, a family gem and happy hour hotspot – all in one
Here, the kitchen’s at the front door–an authentic “poblano” kitchen. “It’s my way of welcoming guests to my home,” says Casares. Hand-painted tiles create an explosion of color, the antique knick-knacks Sylvia has collected through the years, and gray-metal stove suggest that this isn’t so much a restaurant, as an extension of Sylvia’s home. On the left, family pictures adorn the walls, where local couples and families quietly enjoy the mammoth menu offerings (represented by an equally mammoth Texas map mural, which represents the various towns that inspire the menu items). A casita (little house) – which is home to Sylvia”s famous brunch and cooking classes – sits in the middle. On the other side sits a bar that looks straight out of a Mexican cowboy cantina. It’s a hoppin’ happy hour scene, as young Energy Corridor singles and groups nurse signature margaritas and cocktails, or flow outside to the wraparound patio. In all, it’s a perfect harmony of dining crowds – thanks to a warm, inviting, familiar atmosphere, flawlessly curated by Casares herself.
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A Tex-Mex feast, featuring the city’s most addictive enchilada
Few in Texas know Tex-Mex like Casares: “You could say it’s America’s original fusion food,” she says. “And it might be America’s oldest regional cuisine.” And just as her restaurant boasts the best of all dining experiences, her menu is a perfect marriage of the Lone Star State and bordertown Mexico. The mesquite fire grill churns out succulent beef, chicken, shrimp and quail – and giant ribeyes and pork chops and steaks – for Tex-Mex diehards. There’s a culinary tour via the legendary enchiladas – and 14 unique sauces. And there’s South Texas comfort food, like carne guisada, the Mexican beef stew and velvety smooth tamales.
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But there may be nothing more comforting than the “Seguin” enchiladas…a blissful perfect combination of slow-cooked carnitas (the Mexican equivalent of pulled pork), matched with white cheese, and smothered with a deep, chocolatey, warmly spicy poblano mole sauce. The fork-tender pork crumbles with each bite, and the sauce makes you wonder, “Is this dinner, dessert, or both?”
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Get on the bandwagon: Sylvia Casares is the next national food star
Casares has been in the “best of “ lists statewide in Texas Monthly and nationally in USA Today. Even the always-bubbly food TV star Rachel Ray has stopped by to sample Sylvia’s famous enchiladas. She recently concocted a dish for Spike TV’s Frankenfood, and she’s tight-lipped about her upcoming appearance on a Food Network cooking competition, she promises “some serious TV drama.”
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And with a nationally distributed cookbook and tour on the way, it’s just a matter of time before the country sees what you can find for yourself at Sylvia’s every day: Our queen is ruling Tex-Mex.
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Sylvia’s Enchilada Kitchen ~ 3 locations to serve you
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NEW – 1140 Eldridge Pkwy @ Enclave
6401 Woodway (just east of Voss)
12637 Westheimer @ Dairy Ashford
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www.sylviasenchiladas.com