Tia Juanita's Riverside Fish Camp — Restaurant in Liberty

My revised review- 5/15/25, which is a lot, but I'm attempting to make a point! Its gotten hit and miss with Tia Juanitas, in my opinion. They raised the prices on a lot of their menu items; which, in my opinion, isn't keeping with the times. I don't know a lot of folks out there whose wages have gone up since Covid. The Nachos were terrible! Soggy chips are not appetizing. Ordered fish tacos and I'm not sure which end of the fish I got. Looked like they forgot to cut the tail off. We've gone there several times over the last few months, and are really getting annoyed with the kids they have as wait-staff. Getting drink refills, getting silverware or plates well after our food is served, getting orders taken in a timely matter- even when not busy. I've heard this complaint from other customers, as well. The excuse of 'kids now-a-days have a different mindset' doesn't fly with me. I've trained a lot of young folks in various positions and if they don't cut it, fire them! They are detrimental to your business. Especially in the Food Services business. To me, this is a training issue. Which is actually a management issue and to me, this speaks volumes about the management. Some advice to you young and inexperienced wait-staff. It may be the norm now-a-days to add the gratuity to a group of 6 or more, however, my experience in your position paid off better when after finding out the checks will be split up amongst (for example) 4 customers and 2 customers, that the gratuity paid off much better by letting customers pay individually. (Such would have been the case in our last visit, last week) The young man (who was new and looking for guidance from his mgr) would have made out much better had he not have taken the advice of the manager (redheaded mgr) and added the gratuity to both bills. In addition to this, I feel customers tip based on their experience with the wait-staff! If you get a new person who is struggling to learn their job and the customer is the actual ones who have to deal with that experience; then you automatically add a gratuity that was not deserved, how is this a good business practice or a good way to reward someone who is not doing the best job because of their lack of experience. (rhetorical) If they improve, then their gratuity will reflect that! That's what any good waiter/waitress will tell you! What a good manager does is reiterate to their wait-staff that a gratuity means the customers are grateful for their experience you gave them, and want to reward that person, accordingly. Not do a crappy or mediocre job and then get rewarded for it. It leaves...

First, I wanna say this is the first time I have come here since the name change. The food overall was still pretty good. However, the service was terrible. When we got our salads, we had to wait 10 to 15 minutes to get our silverware my salad bowl in particular was chipped too big chunks on each side where you could see the brown clay under the white porcelain as I was eating my salad I kept tasting grit like sand in my teeth, and when I got near the bottom of the salad, I thought I broke a tooth and when I spit it out, it turned out to be the big chunks that had broken off the chips of the bowl. There were two big chips on the rim of the bowl and the rim is like flat outward so they were pretty good size. At least the size of a dime or more personally I wouldn’t have served a customer a chipped bowl like that to begin with and the fact that the chips were in my salad is disgusting. They’re lucky I didn’t choke on it. Then when we all got our dinner, my friend’s grandson they forgot his tacos. He’s eight years old little kids like plain he ordered two crunchy tacos with beef and cheese and what do they give them cheese with tomatoes and peppers he did not order that he did not want it and he had to wait a good 1015 minutes while we were already eating. The hush puppy should’ve came when our salads came so the kids had something to eat as their appetizer it came with the meal, then near the end of the meal my friend decided to order a second drink, so I joined her now mind you I asked for a sweet tea with lemon with a shot of Tito‘s on the side she brings me a short little glass with the Tito‘s in the tea Then when I ordered it again, and I repeated myself what I wanted for like the first time she brought the same thing again in a little glass then my friend had ordered a small drink to begin with a frozen margarita and they came back. Actually it was a whiskey and Coke and they came back with a great big one then we get the bill and it was around $161. We gave her $200-$100 bills and she said well I can’t change this so in other words this is the rest is my tip we were still gonna tip her regardless because we’re good Christians, however to say that she couldn’t give us the change to force us to give her the entire change Was ridiculous and it was just maneuvering and manipulating, and I don’t think I’ll ever go back to that restaurant again because it seemed to be run by a young bunch of young kids that really aren’t paying attention to what they’re doing nor do they care I think the management needs to get a grab on this to further service others in a...

Growing up in Humble, my quickest route to Beaumont and all the great food of Louisiana was straight down US 90, which meant about 70 miles of restaurant wasteland. On the often flooded bank of the Trinity River just west of historic Liberty was a rambling ramshackle joint called Riverside Seafood, which served up mediocre seafood along with Bible sermons. I was happy to hold off hunger pangs until I got to Beaumont.

I was intrigued by a recent Facebook post from a dear friend, who enjoyed a meal at a place that I suspected was the former Riverside Seafood. It looked wildly renovated and fun, and I needed a lunchtime partner to try it with me, so I headed up to Humble.

And Tiger Harry’s Riverside Fish Camp (439 US 90), from the evergrowing East Texas dynasty of Tia Juanita‘s Fish Camps, is well worth the drive. The specialty is “Mexicajun” food though most of the menu is either TexMex or Cajun. They serve a wide variety of frozen drinks, including one of the more powerful margaritas – the Bayou Rita – that I’ve had in a long time.

We started with an absolutely fabulous boudain ball and an order of excellent hush puppies. I also had a cup of gumbo made with a rich complex roux, reminiscent of gumbo common in western Louisiana.

For entrees, my mom had the fried catfish and shrimp, and both were near perfect, in a light cornmeal fry. I tried one of the MexiCajun dishes – boudain quesadillas sided with spicy guacamole and a finely-chopped pico de gallo. I loved it!

And we both couldn’t believe how good the house cheesecake is! It looked more like a square slab of strudel, but it was divine. And the service from our server Jessika was exemplary, too.

If you’re up in Dayton-Liberty, this is the place where you...