Changes at Los Tios?

[mysticolor]

I grew up with Los Tios, after moving to West Houston and being weaned off
of Monterrey House.

The other day, I went in, and they've changed their salsa. I left, needless
to say.

I won't be back. That was comfort food. Skeeters might as well have just
opened another Mexican chain, because they really haven't stayed true to the
one signature that every Mexican restaurant has... salsa.

Too bad. Corporate america strikes again.

Has anyone noticed any poor changes in the quality of the food at Los

Tios?

We were very disappointed in their fajitas the last time we visited, but
that was about six months ago. We've been told by some folks that lately
their ground beef (picadillo) for the tacos has had tough grisly pieces in
it, that their salsa has changed, and that the tacos al carbon have been
chewy and served with less meat. Any others have opinions? Los Tios has
been a family institution for years; we'd hate to think that it was going
downhill since the guy from Skeeters (what's his name?) bought them out.
Becky

[Jay P Francis]

Here's the original Los Tios salsa recipe, that I found when I was helping
research and recipe test The Tex-Mex Cookbook.

What happened at Los Tios is that they started selling a bottled salsa and
started using the same in the restaurant.

Los Tios Mexican Restaurant (Houston) Salsa Picante

2 cloves garlic, peeled and chopped
2 pounds (about 4 large) very ripe tomatoes, broiled so that the skin is
charred
5 Serrano chiles, broiled
2 tablespoons safflower or other vegetable oil
2 heaped tablespoons finely chopped white onion
1/4 teaspoon of salt

Instructions:

Broil the tomatoes and chiles for 10 minutes, or until nicely charred, in the
oven broiler or on an outdoor gas grill. You may need to remove the chiles
before the tomatoes.

Put the garlic, unpeeled tomatoes, and fresh chiles in to the blender jar and
blend to a slightly textured sauce.

Set aside.

Heat the oil in a skillet over medium heat and add the onion. Cook the onion
over medium heat until translucent-about 3 minutes.

Add the blended ingredients and salt - cook over high, scraping the bottom of
the pan from time to time, until slightly reduced and thickened - about 8
minutes.

Adjust the salt to taste.

Yield:

[a***@gmail.com]

Post by Jay P Francis
Here's the original Los Tios salsa recipe, that I found when I was helping
research and recipe test The Tex-Mex Cookbook.
What happened at Los Tios is that they started selling a bottled salsa and
started using the same in the restaurant.
Los Tios Mexican Restaurant (Houston) Salsa Picante
2 cloves garlic, peeled and chopped
2 pounds (about 4 large) very ripe tomatoes, broiled so that the skin is
charred
5 Serrano chiles, broiled
2 tablespoons safflower or other vegetable oil
2 heaped tablespoons finely chopped white onion
1/4 teaspoon of salt
Broil the tomatoes and chiles for 10 minutes, or until nicely charred, in the
oven broiler or on an outdoor gas grill. You may need to remove the chiles
before the tomatoes.
Put the garlic, unpeeled tomatoes, and fresh chiles in to the blender jar and
blend to a slightly textured sauce.
Set aside.
Heat the oil in a skillet over medium heat and add the onion. Cook the onion
over medium heat until translucent-about 3 minutes.
Add the blended ingredients and salt - cook over high, scraping the bottom of
the pan from time to time, until slightly reduced and thickened - about 8
minutes.
Adjust the salt to taste.

do you know the old chile con queso recipe?

[Christine]

Los Tios has

been a family institution for years; we'd hate to think that it was going
downhill since the guy from Skeeters (what's his name?) bought them out.
Becky

What ever happened to Rosemary Gebhart (sp?) It used to be one of my
favorite places for lunch.

Chris in Pearland

[i***@gmail.com]

Has anyone noticed any poor changes in the quality of the food at Los Tios?
We were very disappointed in their fajitas the last time we visited, but
that was about six months ago. We've been told by some folks that lately
their ground beef (picadillo) for the tacos has had tough grisly pieces in
it, that their salsa has changed, and that the tacos al carbon have been
chewy and served with less meat. Any others have opinions? Los Tios has
been a family institution for years; we'd hate to think that it was going
downhill since the guy from Skeeters (what's his name?) bought them out.
Becky

All these years later, sad. I poster earlier as mysticolor. I'm living out western U.S. now. I'd give my soul just for some Taco Cabana.

I just used pretty close to the recipe above for salsa. Went to Del Taco, got a bunch of cheap tacos, put shredded Velveeta on them(like the puffy Los Tios tacos) and made a frozen margarita, and got as close as I could for my emulation of the Christmas dinners at Los Tios as a teenager in the 80's.

After Skeeters... No, nothing even close.

If you like the puffy tacos, there is a place over off of Telephone road at 45 south that does them. Fiesta Loma Linda. It almost seems that they tried to copy a lot of the Los Tios stuff from the 70's and 80's, when it was so good. But, many I've brought to that place who said that it's awful. I was just trying to get close.

[George Kerby]

On 12/15/14 4:25 PM, in article

Post by i***@gmail.com

Has anyone noticed any poor changes in the quality of the food at Los Tios?
We were very disappointed in their fajitas the last time we visited, but
that was about six months ago. We've been told by some folks that lately
their ground beef (picadillo) for the tacos has had tough grisly pieces in
it, that their salsa has changed, and that the tacos al carbon have been
chewy and served with less meat. Any others have opinions? Los Tios has
been a family institution for years; we'd hate to think that it was going
downhill since the guy from Skeeters (what's his name?) bought them out.
Becky

All these years later, sad. I poster earlier as mysticolor. I'm living out
western U.S. now. I'd give my soul just for some Taco Cabana.
I just used pretty close to the recipe above for salsa. Went to Del Taco, got
a bunch of cheap tacos, put shredded Velveeta on them(like the puffy Los Tios
tacos) and made a frozen margarita, and got as close as I could for my
emulation of the Christmas dinners at Los Tios as a teenager in the 80's.
After Skeeters... No, nothing even close.
If you like the puffy tacos, there is a place over off of Telephone road at 45
south that does them. Fiesta Loma Linda. It almost seems that they tried to
copy a lot of the Los Tios stuff from the 70's and 80's, when it was so good.
But, many I've brought to that place who said that it's awful. I was just
trying to get close.

Good to see there is still SOME activity in here!

Loma Linda closed for an extended period about 2 - 3 years ago and has since
re-opened. It is one of a few original family run Mexican joints here in
town. I like it ok, but my money is on Spanish Village on Alameda. The
margaritas are excellent and I do love me some of their TexMex!!!

[Jack Tyler]

Has anyone noticed any poor changes in the quality of the food at Los Tios?
We were very disappointed in their fajitas the last time we visited, but
that was about six months ago. We've been told by some folks that lately
their ground beef (picadillo) for the tacos has had tough grisly pieces in
it, that their salsa has changed, and that the tacos al carbon have been
chewy and served with less meat. Any others have opinions? Los Tios has
been a family institution for years; we'd hate to think that it was going
downhill since the guy from Skeeters (what's his name?) bought them out.
Becky

Hi Becky,

I have been going to Los Tios since 1970, when Rosemary and Tom opened it. I have continued to eat there happily since that time, including after Gary Adair bought it from them. In any restaurant, a load of skirt steaks bought by the restaurant to cook can be different from the last shipment and that's pretty much the same for many restaurants. There is no difference in the recipes now from those I enjoyed over 40 years ago. The queso is exactly the same and, in my opinion, every bit as good. I know that many employees in the kitchen have been there (at the Meyerland location) for 15-20 years. The woman who makes the puffy tacos and the queso was making them for Rosemary and Tom when Gary bought it (well over 20 years. The waitperson who I always ask for when I go has been with Los Tios for 27 years. The Adairs bought it in 2000 (14 years ago). Everyone remembers things differently, but I know for a fact that Gary Adair has made no changes in the product, recipes or service and even has many of Rosemary's staff still there. As far as I know, at least 25 employees are still there from the previous ownership. As far as the frozen margaritas are concerned, Rosemary and the Molinas had a running battle over who offered them first. I know them all and like them all, but tend to believe Rosemary, as I know that she converted a Slurpee machine into making margaritas.

[George Kerby]

On 12/16/14 9:02 AM, in article

Post by Jack Tyler

Has anyone noticed any poor changes in the quality of the food at Los Tios?
We were very disappointed in their fajitas the last time we visited, but
that was about six months ago. We've been told by some folks that lately
their ground beef (picadillo) for the tacos has had tough grisly pieces in
it, that their salsa has changed, and that the tacos al carbon have been
chewy and served with less meat. Any others have opinions? Los Tios has
been a family institution for years; we'd hate to think that it was going
downhill since the guy from Skeeters (what's his name?) bought them out.
Becky

Hi Becky,
I have been going to Los Tios since 1970, when Rosemary and Tom opened it. I
have continued to eat there happily since that time, including after Gary
Adair bought it from them. In any restaurant, a load of skirt steaks bought by
the restaurant to cook can be different from the last shipment and that's
pretty much the same for many restaurants. There is no difference in the
recipes now from those I enjoyed over 40 years ago. The queso is exactly the
same and, in my opinion, every bit as good. I know that many employees in the
kitchen have been there (at the Meyerland location) for 15-20 years. The woman
who makes the puffy tacos and the queso was making them for Rosemary and Tom
when Gary bought it (well over 20 years. The waitperson who I always ask for
when I go has been with Los Tios for 27 years. The Adairs bought it in 2000
(14 years ago). Everyone remembers things differently, but I know for a fact
that Gary Adair has made no changes in the product, recipes or service and
even has many of Rosemary's staff still there. As far as I know, at least 25
employees are still there from the previous ownership. As far as the frozen
margaritas are concerned, Rosemary and the Molinas had a running battle over
who offered them first. I know them all and like them all, but tend to believe
Rosemary, as I know that she converted a Slurpee machine into making
margaritas.

Hey Jack, Merry Christmas and a Happy New Year to you!!!