Superica

Came here to try the steak fajitas, which we enjoyed! The quality and flavoring of the fajita steak was good, and their tortillas were freshly baked and high quality as well. For more than $50 for the large (1/2 pound) serving, I’m not sure if it’d be worth coming back for me but still was glad to try once. The beef enchilada we got was also very good, had a rich flavor and sauce, and the chips and queso were solid. The vibe inside the restaurant is slightly more elevated than your typical Tex Mex chain.

5 months ago

I went in for my first time during lunch. It was fairly slow. But the service could have been better, refills were a problem. The Menu might be right online, but the prices were slightly off. I didn't compare the drink menu, which is fairly big. The food was pretty good, so I'll be back. I only had the Pork Belly Taco and Beef Enchilada with Refried Beans and Rice with an Ice Tea. The Spicy Sauce on the past was pretty good. The Green table Sauce was really good and the Chips were thin and crispy. They leave salting up to you, which I prefer. I'm not sure they would support the weight of dropping them into anything. I'll have to check out more items next time. Came back again, it was all awful! On the weekend Valet Parking is ridiculous!

3 months ago

Are you looking for the best beef fajitas in Houston? This is The Place for them! The homemade flour tortillas are a MUST. They melt in your. mouth and it's the perfect combination of flavors. They recently began a multi-salsa station at each table: they bring you several different salsas with varying peppers and heat levels to try. The squeeze bottles are genius because no waste and better control... but I'm a nerd. I haven't tried the margaritas which I can't even believe as it's my favorite drink but I have only been here for many lunches and was trying to stay "professional". For lunch, I've never had an issue with a table. Service is good. And atmosphere is super cute.

4 months ago

First time visiting and loved it! My family and I had brunch to celebrate my sister's birthday. Food was exceptional, we thoroughly enjoyed it and our waitress did an outstanding job! We will definitely be returning!

4 months ago

Update January 2026. Superb chips. Excellent salsas (4). Classic chile con queso (salty but good)- fresher diced chiles and a hint of cumin. Solo today. With no one looking I treated it like soup lol. An insanely huge portion of rice and beans and an enormous salad. Enough for an army. There will be a to go box! An authentic and enjoyable soup and salad. High point of my week. Lots of cumin in the rice. San Antonio amounts. Beans with less or no cumin. If you aren’t a fan of cumin, skip the rice. See most recent photos. Update July 17, 2025. The management staff reached out to me after seeing my review and kindly offered to invite me back as their guest. That was a wonderful gesture and I do appreciate their responsiveness. Sometimes I get asked the question "Did you say anything to the staff when they came around to see if everything was okay? And if so, why didn't you give them an opportunity to fix it?" And I kinda have two answers to that. First, sometimes when one is with a group of people, with lively conversation, one doesn't want to put a damper on the socializing. But the second answer is that, well, it is like this. You have people in the kitchen trained. It is their profession. I get interested in how the dish is coming out of the kitchen. Someone saw this enchilada plate and said "this is perfectly acceptable, send it out." So I look at technique and what a kitchen is content with, representative of their menu. And as I said in my original post, the other dishes came out fine and were enjoyed by others at the table. And again, maybe I am the only person who has ever obsessed about the enchiladas, whereas all other patrons were perfectly happy with the seasoning and the presentation. It could just be me having higher expectations than the average person. Original Post: This review is in respect to the cheese enchilada plate tonight. July 2025. Others in our group enjoyed what they ordered. By way of clarification, I had the pleasure of helping research and recipe test for The Tex-Mex Cookbook, and I take Tex-Mex seriously, possibly more seriously than others would. So for me good enough is good enough, or a kitchen that is just phoning it in, well that kind of doesn’t cut it with me, because I am passionate about Tex-Mex. Now I have Ford Fry’s cookbook in my collection and I have cooked from it. And I have a gut feeling that Ford Fry, were he to taste the enchilada plate that came out of the kitchen tonight, would agree with me that it just wasn’t up to snuff. Not good. Too much cumin in the rice. Lukewarm. Tex-Mex shouldn’t be lukewarm. There’s a reason why waiters say “Hot plate!Hot plate!”. Enchilada flavor was off due to an unpleasant and sparse chili gravy. I can’t recommend the cheese enchilada plate here.

a month ago