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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 5192131" data-attributes="member: 19675">Actually, I think its tex mex is actually quite good- you happened to hit a few spots on the below average list.  Even if I can't find the cards I'm looking for, you might want to ask a local next time.  Not necessarily some dude on the street, but perhaps your hotel's concierge.  They're paid to make good recommendations for all kinds of services.  I'd be surprised if one couldn't point you towards a nice place near your hotel.  Especially if you tell them you're trying to avoid the Riverwalk.  (Don't get me wrong, there are some decent places on the Riverwalk...just not the Tex-Mex places.)Anyway, like I mentioned before as Chef Ramsay often points out you can use cheap meats to make fantastic food...if you know what you're doing.Heck, at one point in time, flank steak- the kind originally used for beef fajitas- was considered to be low quality.  Its fatty and tough and requires real knowledge and prepwork...but the rewards, as you know, are well worth it, because, properly prepared, flank steak is flavorful.The problem I've heard of recently (courtesy of the Dallas Morning News), though, is that fajitas (and fajita-meat variants of certain recipes) have become so popular that many restaurants can't find enough flank steak to supply their demand.  This was part of their impetus to try things like sirloin fajitas.This experiment turned into a success: the demand for flank steak has risen so much that its often nearly as expensive as other cuts like sirloin, and with less prep work required for sirloin, it costs no more (and sometimes less) than traditional fajitas.</blockquote>

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