We get to Tex Mex on a Friday, at lunchtime, and – though it is relatively early – the carefree weekend vibe is already picking up. A group of young and stylish things are posing, drink in hand, for a photo that will be posted on the Facebook page of Tex Mex.
Marco Muscat who, together with Victor Fenech owns Tex Mex, discreetly instructs his waiting staff to stand the guests a round, as thank you. We are here to meet him and to learn – and taste – first-hand about what the management at Tex Mex has been doing since its relocation from the Sliema promenade to The Strand.
Whatever it is, the formula appears to have been a big success. The new location is bigger – with a bar, lounge and dining area at the front (which is where all the fun action happens) and a DJ booth that gives the place a buzzing, club-like atmosphere. There is also a quieter, but equally stylish dining area at the back.
But there is one thing that has not changed since the relocation, Marco tells us. This is the whole concept that made Tex Mex such a winner in the first place – American and Mexican cuisine combined with the best quality products available.
Marco was the first person to introduce this idea of Mexican diner food with its popular classics like the fajitas to Malta. But he went a step further, adding the American idea of huge portion sizes and more importantly the idea that everything had to be prepared using only top quality ingredients.
As our own tastebuds were about to find out, this ‘best quality’ ethos has really worked. Steaks are fresh prime cuts of Black Angus Irish, Australian and USDA among others. They are prepared using the wood chip smoker to guarantee an amazing flavour. The Baby Back Ribs boast anequally excellent taste and quality.
Burgers are made in-house with a freshly ground three cut blend of Wagyu and Angus prime beef and served in the exclusively imported, cobbled and slightly toasted sesame seed bun.
Everything is prepared using only top quality ingredients and it is this approach that marks the difference from all the other imitation outlets
The menu is extensive and pretty tempting, so we decided to start off by sharing: a Tex Mex Supreme Combo Platter, featuring Loaded Potato Shells (filled with cheese, chilli and mince), Kentucky Ribs, the Chimichanga (a deep fried tortilla wrapped around a mixture of slow-cooked, sweet and spicy shredded beef) beer battered onion rings Mexican chicken and beef skewers served with a sour cream and chive and ranchero dips… all this and the famous Chipotle Pork Quesadillas (such a heavenly mix!) on the side. What can I say, we were hungry!
The quesadillas, filled with a pork mince and a secret spicy mix, were my favourite. Until, that is, I tasted the potato skins, which instantly became my new favourites – until, that is, I tried the wings (Tex Mex serve a larger than usual variety) and, once again, I found myself with a new favourite.
Slightly ashamed of the way we had made pigs of ourselves, we asked for a small break before our main course. This gave us lime to check out the drinks and cocktails section of the menu. Once again, high quality is the name of the game and I was happy to see that the top brand tequila, single malts, gins and vodkas, among myriad others, are stocked.
But it was now time for our steaks, accompanied by the signature Tex Mex coleslaw, fries and even sweet potato fries. Steaks are specified by weight and Tex Mex not only holds its own against any other specialised steak house, but also emerges a winner.
You would think that we had no space left for dessert – and you’d be right – but since Marco assured us that we couldn’t miss out on the in-house concoctions (no readymade frozen stuff, here) we figured we were not going to let such a small thing as being full stop us. And I’m so glad we didn’t.
The stars of the show were the Dessert Quesadillas, filled with Belgian chocolate ganache, peanut butter, raspberry puré́e and vanilla ice cream (forget finishing it all solo). The Deconstructed Pie in a Jar was another sumptuous offering, with banana sauteed in brown sugar, marshmallows, Belgian chocolate ganache and a raspberry puré́e.
The conclusion? Tex Mex is the place to be for those who love good Tex Mex food prepared to the highest order, yummy, cocktails and a totally fun vibe. A winning formula.
www.texmexmalta.com