Felix Mexican Restaurant Closes After 60 Years in Business

Categories: Robblog
Felix Mexican Restaurant at 904 Westheimer has shut down after 60 years in business. Longtime patrons are leaving notes on the front door of the shuttered Tex-Mex institution demanding an explanation. “We need some closure,” one note read.

Felix Mexican Restaurant was the granddaddy of Houston Tex-Mex. It was named for Felix Tijerina, a Mexican immigrant who worked at The Original Mexican Restaurant on Fannin before opening his own Tex-Mex restaurant, The Mexican Inn, in 1929. Felix’s first Montrose location opened in 1937.

The flagship restaurant at 904 Westheimer opened in 1948. At the time, a regular dinner cost 50 cents. In the heyday of the chain, there were six Felix Mexican restaurants in Houston and Beaumont. Tijernia became active in Houston politics and was a four-time national president of LULAC.

See “Combination Plates,” part two of "A Six Part History of Tex-Mex."

A excellent biography of Felix titled: Mexican American Odyssey: Felix Tijerina, Entrepreneur and Civic Leader, 1905-1965, written by Thomas H. Kreneck, was published by Texas A&M Press in 2001. The author worked on the book in conjunction with the University of Houston's Center for Mexican-American Studies and the Houston Public Library. -- Robb Walsh

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11 comments
popeye1
popeye1

I too grew up going to Felix. When I moved away to Chicago I' arranged with the manager to ship me their Queso to me.  I'd call up and she'd take one day to freeze a quart then FedEx it to me, so in two days I'd have my fix.  My Mother who grew up in Houston loved Felix even more than I did.. Dad was a Yankee from Broklyn, NY and never got we we saw in the place, so my mother and I would go their by ourselves and have dinner; some of the best times I spent with her was at Felix.  After my Mother's funeral the family all  went to Felix, because we all remember how happy she was there with us.

popeye1
popeye1

I too grew up going to Felix. When I moved away to Chicago I' arranged with the manager to ship me their Queso to me.  I'd call up and she'd take one day to freeze a quart then FedEx it to me, so in two days I'd have my fix.  My Mother who grew up in Houston loved Felix even more than I did.. Dad was a Yankee from Broklyn, NY and never got we we saw in the place, so my mother and I would go their by ourselves and have dinner; some of the best times I spent with her was at Felix.  After my Mother's funeral the family all  went to Felix, because we all remember how happy she was there with us.

JESS K
JESS K

I miss few things about Houston: floods, roaches that fly, really big mosquitoes.  BUT I do sincerely miss really good Tex Mex Food, and BBQ       

kmkm
kmkm

On the Bright Side, We get Uchi.

Trooper Keeton
Trooper Keeton

Yeah right wolf brand chille. No wonder the kids couldn't keep the doors open. I am past the morring stage now angry. Tk

Blackmax_1589
Blackmax_1589

you cant be closed!!!! I have been going here to this restaurant since i was 4 yrs old!!! the best food man creatd, honestly!!!! You're queso is ONE of a kind!!! Imiss your food like nothin' else!!! Please reopen,. . . . PLEASE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! If you decide to go for good then please give me your recipe for your queso so I can pass it on to those who have loved it and to those who have not yet had the pleasure of having it!!!! Please!!!

Mitch_2563
Mitch_2563

I just would like to know what type of cheese was used in the "felix's queso" I can't find it anywhere. At the Beumont location, I had a waitress tell me it was called "verma couza" but I have searched everywhere and can't find any cheese named that. Anyone that knows the type of cheese, I would love to know.

texmex01
texmex01 topcommenter

@kmkm thats not that bright of a side.....

Ardee
Ardee

 i found a recipe on the homesick texan that said it was grated american. the recipe has tomatoes, onion and lots of paprika. close to what i remember as a kid at felix's, but i'm still experimenting. the american cheese does seem to fit the bill.

Connected
Connected

The original recipie calls for "Kraft Smooth Melt Cheese" graited. I know because Im family. I am so sorry that Felix Mexican Restaurant no longer exist.Its a process in making the queso, but the closest way of making the queso is using "Wolf brand chile". Just add a little connola oil,heat, and use only the red oil to add to the graited cheese. Add the cheese to the hot oil and fold in the cheese until smooth and melted.ENJOY my friend and thanks for your loyal patronage.

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