Molina's Cantina
Tex-Mex restaurant · West University Place
3801 Bellaire Blvd, Houston, TX 77025
Highlights
One of the oldest (since 1941) family-run eateries in town serves Mexican fare in a lively setting.
One of the oldest (since 1941) family-run eateries in town serves Mexican fare in a lively setting.
"With 80 years under its belt, Molina’s Cantina is the oldest continually operating Tex-Mex restaurant in Houston. The uncles are glued to the flat-screen TVs by the bar, and excitable eight-year-olds dunk housemade tortilla chips in steaming queso. But no matter what, parades of sizzling fajita trays always momentarily capture everyone's attention. Most of what goes on at Molina’s has stayed the same over the years, which is what gets people in the door." - gianni greene, chelsea thomas, julie takahashi
"With 80 years under its belt, Molina’s Cantina is the oldest continually operating Tex-Mex restaurant in Houston. The Bellaire location is a family restaurant for everyone. The uncles are glued to the flat-screen TVs by the bar, and excitable 8-year-olds cover every inch of the housemade tortilla chips in steaming queso. But every overlapping conversation at dinner tables will be momentarily silenced as sizzling fajita trays parade through the restaurant. Most of what goes on at Molina’s has stayed the same over the years, which is why people come here. Because—like the enchiladas de tejas, which have been on the menu since the ‘40s—it’s nostalgic. photo credit: Quit Nguyen photo credit: Quit Nguyen photo credit: Quit Nguyen photo credit: Quit Nguyen Food Rundown photo credit: Quit Nguyen Queso The queso is thin enough to qualify as a liquid but has enough integrity not to drip off the tortilla chips. But if you’re looking for the best bowl of cheese, order Joe’s dip. photo credit: Quit Nguyen Joe’s Dip Is this just the plain queso with meat added to the center? Yes. Does the salted beef take this bowl of hot, melted cheese from good to great? Also, yes. photo credit: Quit Nguyen Enchiladas De Tejas The enchiladas de tejas are a textbook example of sauce-soaked Tex-Mex enchiladas. While the flavor of the beef can be hit-or-miss, we can forgive the inconsistency because the pool of thick red gravy smothers the dish. photo credit: Quit Nguyen Grilled Fajitas The beef fajitas alone are worth a trip to Molina’s. The sound of a tender skirt steak sizzling in the dining room makes our ears perk up like cocker spaniels. Order extra flour tortillas—you’ll need them." - Gianni Greene
"The oldest continually operating Tex-Mex restaurant in Houston, Molina’s Cantina has been around for over 80 years and has since expanded to three locations, but our favorite is at Braeswood Place on Bellaire. Molina’s is a family restaurant for whoever your family is. Sure, some people will be glued to the flatscreen TVs to watch the Rockets game, but most are here for the classic family dining feel that hasn’t really changed over the years. And of course, there’s the decadent enchiladas rancheras and chile con queso with spicy taco meat and makes the best use of their warm housemade tortilla chips." - gianni greene, chelsea thomas
"This time-honored restaurant, which dates back to the early 1940s, continues to be one of the best bets for Tex-Mex eats in Houston. The menu is vast, and the prices are hard to beat. Start off with a bowl of chicken tortilla soup or a platter of taquitos — both under $10 — and then finish strong with one of the Tex-Mex platters. The Mexico City dinner features a beef taco, a cheese enchilada, a bean tostada, and a tamale, with guacamole, chili con queso, rice and beans, and has been on the menu from the beginning." - Brittany Britto Garley, Megha McSwain
"Few restaurants can stand the test of time and continue to deliver quality food at a low-cost price, but Molina’s pulls it off seamlessly. The iconic Tex-Mex restaurant offers several combination plates with beef chalupas, tamales, chalupas, and more for under $17, including the enchiladas de Tejas platter ($14), a duo of chili con carne topped cheese enchiladas — a staple on the menu for more than eight decades." - Sean Hekmat, Megha McSwain, Eater Staff
