Sylvia Casares A.K.A “The Queen of Tex-Mex” opened the doors of Sylvia’s Enchilada Kitchen -Woodway to a couple bloggers as she previewed her 2015 Houston Restaurant Weeks menu. Bloggers were served items from both lunch and dinner menus and walked (rolled) out with happy bellies. Don’t be fooled, Sylvia’s cooking taste almost as good as she looks!
We started with two delicious appetizers: the Ceivche and Cocktail De Camaron. The fish was very fresh and the tangy, kick to the face of citrus was new to me. I’ve of course had Ceviche before.. plenty of times actually, but this was a very different “mouth experience”. Per the Tex-Mex queen herself, “authentic Mexican Ceviche is made with fresh squeezed lime (limon) juice versus lemon juice or the mix of the two (lemon/lime)”.. I learned something new.
If you know me you know that anything topped with avocado gets 4 thumbs up from me (2 of those are toes). The Cocktail De Camaron was different too! I tasted a little bit of it. The house made, tangy cocktail sauce was sweeter than I am accustomed to. Honestly, I just went from table to table eating everyone’s avocado from the top.
Sylvia’s Enchilada Kitchen offer a glimpse into the history and love behind Sylvia’s dishes as they reflect her south Texas up bringing or “flavors of home” as she calls them. With all the “hype” surrounding Sylvia’s 19 different enchiladas and 14 custom sauces, I was chomping at the bit to have a taste. Luckily for me, the HRW offered a way to experience 8 different varieties by creating petite Enchilada “flights.” These flights bring about the differences between Northern and Southern regions of Mexican cooking.
The North of the Border Enchiladas are more “tex-mex” inspired with the incorporation of beef (brought by Europeans to Mexico) and cheese. The South of the Border Enchiladas are more “classic” Mexican dishes like Chicken Molé and Salsa Verde Enchiladas. I found that the Southern flight was a lot lighter, and they were my favorite.
If that wasn’t enough, the Dinner menu also includes her famous mixed meat platter. The Mesquite Mixed Grill Platter was fantastic and comes with an assortment of grilled shrimp, Sylvia’s famous carne asada, and codorniz (quail) served with warm, melt in your mouth flour tortillas. The secret to Sylvia’s delectable tortillas is all in the flour of which is identical to the flour used by her mother years ago.
In addition to the succulent savory stuff, don’t assume for a second that you can leave without trying one of Sylvia’s special desserts. Her famous flan, Chocolate Tres Leche cake, and Mexican Chocolate Ice Cream with Kahlua & strawberries are so irresistible that you will have a hard time deciding which to order.
Take it from me and go with the Chocolate Tres Leche cake. Outstanding!
Mexican Chocolate Ice Cream with Kahlua & Strawberries
When asked why guests should visit Sylvia’s Enchilada Kitchen during Houston Restaurant Week, Sylvia responded, “Because as my guest you will enjoy amazing food for an amazing value and impeccable service.”