Can you see me through the steam?
This makes you wanna be regal about it.
You know, I'm gonna like you wanna sit back, you gotta put your
Yeah, we are here in Houston, a kah town at restaurant, a landmark
here and also the birthplace of the Tex Mex fajita.
Let's go check it out.
Welcome to the Oh yeah.
What's good in your hood is all about the journey towards being
better and when it comes to Houston, no one doesn't better
We are the mothership of the fajitas.
The real fajita fajitas come from cow which is outside skirt
belt belt like a like a OK.
So basically fajita means we're taking a strip of the cow.
It's coming on the inside of the animal, right?
So I say let me get a uh a tofu for I be like there is no, you pick
somebody at the restaurant, right?
It's a history behind how discover the piece of meat that was
under appreciated for a lot of people and that once under appreciated
cut of meat has now been the beating heart of for over 40 years
now, seating over 300 patrons.
It's hard to imagine.
This place is humble origins as a right here right now where
we are, this used to be in house.
And when she start selling tortillas, this place took a big
And then she came up with the idea, you know, roll up some meat
and tortillas and start selling tacos.
Chef, Alex Padilla grew up in Houston and met Ma at the height
While his mother worked at the restaurant at 18, he embarked
on a culinary journey of his own when he was taken under the
wing of star chef Nancy Oaks.
I was uh hired uh as a dish watcher.
I was doing that for three months and she says, you wanna learn
I said, yeah, as soon as she said, yeah, I was already on the
grill in six months.
I was the one of the sous chefs at the restaurant.
Dude, how are you wash the dishes?
You know, she's always like finished my job.
She saw that I was, you know, ready for something else for the
Chef Alex's talents grew as he opened the various high end
restaurants of his own and traveled the world for inspiration
Meanwhile, in Houston, the standards at had dipped significantly
under the new owners after the passing of in 2001, I got this
weird call and say, hey, my name is Neil Morgan I owe and I would
love to offer you a job here.
I came to, and I saw, and I say, well, I'm gonna take the job.
It's a new challenge for me when I told my mom, you know that
You're doing high end stuff.
Me is not a high end restaurant.
They didn't wanna change anything.
They, they wanna keep it.
You know, the, the same way.
You know, if you, if it's not broken, don't fix it, don't fix
it and you don't wanna reinvent the wheel, but you can make
No one's ever said that before, right?
If you don't break the wheel, don't fix it and make a better
I I'm gonna tweet that, right?
You're gonna be, it's gonna be the best freaking and thus began
a revolution at mi burritos and anything with lard were banished
As chef Alex brought quality ingredients and creativity
back to the kitchen.
Mixing the old with the new, the comfort food with the gourmet
has become a unique crossroad between popular cuisine and
There's no cut corners and everything at this place and people
know that we keep adding, you know, uh making the restaurant
I come up with this crazy idea of mole ice cream.
How do you take something that is a sauce for chicken to a dessert
Took me almost two years to get it right.
There's so much going on here.
Cinnamon cinnamon is in there, but it's also very light.
It doesn't taste heavy.
You gotta love those flavors.
But you know, I, you know, ice cream is good when you seeing
this, you think mfa's kitchen is full of cordon blue grads
but nothing could be further from the truth.
I can hire professional guys already, but I like to work with
The guys are cleaning my pots.
The guys are cleaning my floor.
And what I do is I take those guys come with me and I teach them
That's the first thing on.
And from then I'm moving these guys step by step.
The fact is you have to discover the talent and every human
being, most of my line cooks, they were dish watchers are I
love to do that with people.
Doesn't do any good for me not to pass it down.
What I learned, somebody else has to follow that and just like
ma saw potential in the overlooked meat cut.
That was the fajita chef.
Alex seeks out hidden talents in his kitchen every day.
Welcome to the team and that is what's good in your hood.
Thank you for watching.
Don't forget to tell us what's good in your hood.
In the comments below.