Mi Cocina

The Tex-Mex Chain That Fills a Queso-Sized Hole in My Heart | Bon Appétit

"Founded in 1991 by Michael “Mico” Rodriguez and expanded to roughly 22 Dallas-area locations, this beloved Tex‑Mex chain is prized for reliably solid, affordable, and unpretentious versions of staples: sizzling chicken fajitas, fat sturdy chips with a thick burnt-red salsa, smooth queso, spiced orange-tinted rice, refried beans, cheese enchiladas (often ordered with plain melted cheese and charred onions), and perfect frozen margaritas. It offers a fun but not raucous strip-mall vibe where hosts and servers quickly learn regulars’ names and orders and service feels efficient and personal (many longtime employees are singled out as central to the restaurant’s appeal). Not frequently covered in national food media, it endures as a universal neighborhood gathering place in Dallas—valued more for comfort, familiarity, and consistency than culinary ambition. Its history is complicated by the 2008 ouster of its cofounder after a sexual-harassment suit, a fact that has left some customers conflicted and raised questions about accountability and workplace culture despite the founder’s public separation from the company." - ByPriya Krishna