TEXMEX FACTORY Shibuya — Restaurant in Tokyo

This isn't Tex Mex or Mexican and people need to stop saying it is and have never been to Texas or Mexico and eaten it in their entire life, I live here. Tabasco sauce is for Cajun food. Not Mexican food, ever. "El Yuccateca" (all real ingredients and things can easily be bought and found online for fried seasoning or hot sauce) El Yuccateca makes GREAT hot sauce, especially their "Black Habanero" it's just excellent store bought hot sauce or taco sauce.... Real salsa is easy to make: canned crushed tomatoes, fresh jalapeno, fresh tomato, garlic, onion, cilantro, garlic powder, salt and pepper. You can grill or blacken the veg for extra flavor and blend it which most Mexican salsa is scorched on the stove top of oven with a little avocado oil drizzled and sea salt or Himalayan salt. Add habanero or serrano peppers and ancho chilli powder if you like for more heat. That makes REAL salsa in a blender/food processor as thick and chunky or thin as you want. Not this junk.

Real taco seasoning for chicken and beef is easy too: Ancho chilli powder, Cumin powder, garlic powder, onion powder, dried oregano, soy or worschesire sauce or Maggi's or all three, smoked paprika, chicken bullion powder like Knorr's, fresh ground black pepper. That'll season most this stuff. Doubt they understand that.

You do this you'll have prior lined out the door with real authentic flavors.

Real guacamole needs this, avocado, garlic, cilantro, onion, garlic powder, Chili powder like dried ancho chili's blended in a spice grinder, minced jalapeno, sea salt and fresh ground black pepper with lime or lemon juice. You do that you'll have the best darn guacamole you've ever eaten.

Y'all need some help... Stop catering to bland palates and get your Tex Mex game right.

You want real sour cream sauce and queso I can tell you that also. Sour cream sauce: One large can cream of chicken soup, one similar sized can of sour cream, one small soup can of green hatch chili sauce, one small can diced green hatch chilis, a stick of butter about a cup melted first in the pot with one cup of heavy whipping cream, Knorr's chicken bullion about a tablespoon to start, garlic powder, ancho chilli powder, fresh ground black pepper, two cups of Monterey jack cheese shredded. You mix all this together and you'll have about the best sour cream sauce to eat or pour on anything like enchiladas or chimichangas you ever ate in your life...

Want a chimichanga recipe? Will that's easy. Flour tortilla, shredded Monterey jack cheese and some of that chicken that's shredded with grilled onions and green hatch chilis from the can in the taco seasoning recipe I gave. Fold it like a burrito and make sure it stays sealed and deep fry it. Pour that sour cream sauce in have you over it and you'll sell a million of them in a month.

All the people whining about "authentic" or "cheese" from wherever or Britain don't know authentic and never will. I promise you'll make a fortune off these REAL AUTHENTIC recipes. Just have to figure out the ratios yourself. Watch YouTube and look it up. It's easy. Cuz what you're selling...

I used to love this place but like most other places; it’s gone to **. Old looking strawberries in the margarita, possibly the worst guac I have ever had made by a waitress I was scared of. Why was everything that came out of the kitchen wet? I understand we are all suffering in this economy and they are simply trying to stay afloat. So I dunno, Make the food more expensive if you have to!!! but for the love of tacos please bring back the quality and hire more staff who actually know how to act. We all have to work really hard for a living. We get it. I’d be mad too if I was earning so little and had to work a floor that huge and busy. Maybe buy some robots even???? Avocado for guac wasn’t even ripe but that didn’t stop the girl from rocking the entire table to get that avocado softer. (She failed and it was just chunks of unripe avocado.) she also left the stem part in - she saw it. I saw her seeing it. But she just mixed that on into the guac now didn’t she. Angry looking thing I couldn’t even tell her to take the stem out because she ignored me then said (ha?) when I repeated myself. Asked to have a drink while we wait; answer was scoffed at “NO” and shoved into a corner to wait even tho there was room on two different counters. Every single taco was wet at the bottom and the vibrant pink they used to be is now a greyish pink. Cheese fries were covered in old cilantro STICKS and a couple of leaves. The flavor was good but it’s honestly hard to mess up the flavor of anything made with beans meat and chilli. If you are trying to make yourself feel better about anything. Don’t come here as you will leave feeling worse. Parties look fun...

Went here on a weekend without reservation and got a seat fairly quickly. My friend and I got the all-you-can-eat menu which it said was around 2,500 yen for 2 hours. As one individual taco is around 500 yen. This seemed cheaper as they provide unlimited fries as well. But the way they make it value for money for the restaurant is, by ignoring the customers. There is no buzzer to call the waiter and we were actively ignored by the staff. Like for example, one waiter kept food on our table by facing the other way and left quickly. So even when we wanted to order something we had to wait till someone actually noticed us calling for them. The food itself was absolutely delicious, including the Fries. But we had to wait for a long time as no waiter was willing to take an order from us and I noticed that they are doing the same to the other customers as well. I guess that is how they can manage to sell the all you can eat menu, as the less people order, the more they can save. On the menu itself, in very small letters, they have mentioned that they charge an additional of 330yen as table cost. If you order a drink it will cost more. I paid around 3,000 yen for the all-you-can-eat menu, drink and the table charge. I would have liked this place if the service was good but I guess they are running a business. However, if attending to the customer leads to them ordering more then they can afford then they should remove the all you...