3 ms·

The death of traditional tex mex is hinted at in the article. I think it's because the vast majority of transplants and modern youth simply do not want cheap mo

The death of traditional tex mex is hinted at in the article. I think it's because the vast majority of transplants and modern youth simply do not want cheap mounds of food from dingy establishments. Yet true tex-mex can only operate this way. They cannot raise prices and modernize their establishments because then they are completing on a separate, higher-priced plane. I'm not going to a tex-mex restaurant that wants > $8 for lunch because it's unlikely to be tex-mex. But others are not going to any dingy restaurant serving mounds of unhealthy, greasy food regardless of prices, and so we have the impasse. It's no different than saying froyo is killing the ice cream truck. Having said that, there are still a ton of tex mex establishments just barely raising their prices. Some are locally chaining up (e.g. Matitos, Cristinas, etc in the Metroplex), some are not really traditional (or in the process of losing it) and already chained up (Chuys, Pappasitos, Uncle Julios, etc). The rest are operating on small margins, but they're not completely dead and some are even opening anew or revamping. They are no longer dirt cheap, but still not expensive.

conductr 9y ago
In Dallas area, I find you have to go south to find anything close to authentic. Like Herrera's in Oak Cliff (which is now even getting chained up). Dallas is very economically segregated and south is where the these rent issues are less present and dense mexican communities have formed.
- kodablah 9y ago
  While mostly true, we have to be careful with words like "authentic". Tex-mex has variations in every area, even among metropolitan areas (same deal w/ Fort Worth, except many "authentic" ones are in North Fort Worth). For example, I consider a chimichanga to be quintessential tex-mex even though it's probably not Texan or Mexican and not "traditional" or "authentic". Some tex-mex places may laugh at you for asking while others will serve it proudly.
  - conductr 9y ago
    Good point. Authentic to me - but I do think the greasy food of cinder block buildings are a good sign of authenticity (in Texas). And you just don't see that at all in most of the north of I30 Dallas. I'm not too familiar with Ft Worth, except Joe T's (IMO: authentic but poor execution on the food, great patio & margaritas). I'm not a purist, I agree with you on the chimichanga.
- bfuller 9y ago
  There's also plenty of places in east Dallas. I'm finding you have a lot of criticisms about Dallas that are more about you not knowing your way around here than the actual food scene.
  - conductr 9y ago
    It's not that. I wasn't trying to list every pocket of the city that does have good tex mex. The problem is, it doesn't permeate through the city or into the burbs which is my criticism. The fact you counter my isolated example, with another isolated example, proves this point. Most people of middle-upper+ class in Dallas do not seek out this tex mex in those neighborhoods, which means their view of tex mex is shaped mostly by a few large chains.
dsfyu404ed 9y ago
>The death of traditional tex mex is hinted at in the article. I think it's because the vast majority of transplants and modern youth simply do not want cheap mounds of food from dingy establishments. This is the fate of local business in general when cities gentrify, not just Tex Mex or restaurants. You either make yourself suitability upscale and worthy of the newcomeer's dollars or get priced out because everyone else will. The city trades culture for dollars. Hole in the wall establishments don't survive that.

conductr 9y ago

In Dallas area, I find you have to go south to find anything close to authentic. Like Herrera's in Oak Cliff (which is now even getting chained up). Dallas is very economically segregated and south is where the these rent issues are less present and dense mexican communities have formed.

kodablah 9y ago
While mostly true, we have to be careful with words like "authentic". Tex-mex has variations in every area, even among metropolitan areas (same deal w/ Fort Worth, except many "authentic" ones are in North Fort Worth). For example, I consider a chimichanga to be quintessential tex-mex even though it's probably not Texan or Mexican and not "traditional" or "authentic". Some tex-mex places may laugh at you for asking while others will serve it proudly.
- conductr 9y ago
  Good point. Authentic to me - but I do think the greasy food of cinder block buildings are a good sign of authenticity (in Texas). And you just don't see that at all in most of the north of I30 Dallas. I'm not too familiar with Ft Worth, except Joe T's (IMO: authentic but poor execution on the food, great patio & margaritas). I'm not a purist, I agree with you on the chimichanga.
bfuller 9y ago
There's also plenty of places in east Dallas. I'm finding you have a lot of criticisms about Dallas that are more about you not knowing your way around here than the actual food scene.
- conductr 9y ago
  It's not that. I wasn't trying to list every pocket of the city that does have good tex mex. The problem is, it doesn't permeate through the city or into the burbs which is my criticism. The fact you counter my isolated example, with another isolated example, proves this point. Most people of middle-upper+ class in Dallas do not seek out this tex mex in those neighborhoods, which means their view of tex mex is shaped mostly by a few large chains.

dsfyu404ed 9y ago

>The death of traditional tex mex is hinted at in the article. I think it's because the vast majority of transplants and modern youth simply do not want cheap mounds of food from dingy establishments. This is the fate of local business in general when cities gentrify, not just Tex Mex or restaurants. You either make yourself suitability upscale and worthy of the newcomeer's dollars or get priced out because everyone else will. The city trades culture for dollars. Hole in the wall establishments don't survive that.