Spanish Village - Review - Third Ward - Houston - The Infatuation
"Deeply loved by longtime regulars, many of whom have their pictures lining the walls, Spanish Village has been a cornerstone of the Third Ward serving some of Houston’s best Tex-Mex for over 70 years. Between whimsical string lights shaped like chile peppers, and sunshine pouring in through their huge windows, the inside of Spanish Village is lighthearted, inviting, and has cheeriness built into the walls. This is the sort of restaurant that could bring a smile out of anyone. If sentiment alone isn’t enough to get you here, there are also juicy beef fajitas, cheese and onion enchiladas smothered in rich gravy, and decadent chile con queso (add molina to make it spicy). The service is in no rush, so come here when you have time to burn—you’re probably going to need some extra time to babysit one of their very strong margaritas, anyway. photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel Food Rundown photo credit: Richard Casteel Chile Con Queso (With Carne Molida) The chile con queso at Spanish Village is some of our favorite in the city. It’s just the right amount of gooey and is the reason we need several tortilla chip refills throughout our meal. And for the true super spice soldiers, we suggest adding in carne molida (and jalepeños) for maximum heat and flavor. photo credit: Richard Casteel Beef And Chicken Fajitas We’re thankful that Spanish Village doesn’t make us choose between the beef and chicken fajitas. The beef is tender with a touch of sweetness, the char on the chicken is perfectly crisp, and when both are nuzzled together in a flour tortilla, we wonder how we ever ate them apart. photo credit: Richard Casteel El Clásico Enchiladas Some things are classics for a reason. If we had to guess, we’d say the el clàsico enchiladas earned their name for being a spicy, beefy delight that’s covered in a blanket of melted cheddar cheese. It also comes with rice and refried beans which make great tools for scooping up Tex-Mex gravy runoff." - Gianni Greene
