I briefly lived in the historic cowtown of Fort Worth, Texas back in the 1990’s and Joe T. Garcia’s (founded in 1935) was our “go-to” place for Tex-Mex cuisine. I’m sure there were (and still are) other places that are more “authentico.” But Joe T’s was always clean, safe, fun, brimming with South of the Border atmosphere, and consistently tasty!
This statue is part of the Old Mexico atmosphere I was referring to.
Joe T’s is beginning to show its age a little bit. But it remains a lovely spot to dine with family and friends. The food is good (if not great), their staff (primarily Hispanic) is ever-smiling, and the outdoor landscaping is well-conceived and pleasing to the eye. Fort Worth is pretty much a concrete jungle, so Joe T’s lush courtyard is something of an oasis in a world of asphalt and smog.
All meals start with a basket of tortilla chips and Joe T’s freshly made salsa. The salsa rojo delivers some heat, but it is certainly not “knock your socks off” hot. The trick here is to not fill up before your meal arrives. Mr. Garcia’s entrees are quite generous, so you’ll want to save room.
The red salsa at Joe T. Garcia’s is fairly light and not too chunky. I consider myself a bit of a salsa snob and this version passed my strict test. It served double duty as I also splashed some on my rice, refried beans (I believe lard is used in the preparation), and inside my rolled up fajitas.
The steak and chicken combo fajita lunch platter (above) at Joe T’s runs about $12. Take a look at the upper left hand corner of the photo. You can see the steam rising from the sizzling cast iron plate. It not only looks great, it SOUNDS great! I must confess my slices of steak and chunks of chicken were slightly overcooked. That resulted in more toughness than usual. And meat that is less moist tends to be less flavorful. That was the case here. The dish’s smokiness actually overpowered the meat’s natural flavor. Not exactly what I was hoping for. Don’t get me wrong. I was not unhappy, but it could have been better. Ain’t I a picky so and so???
Chunky guacamole is part of the show at Joe T’s — as is a delicious Pico de Gallo. The guac was OK, the pico better. I think the guacamole needed a pinch of salt and maybe another splash or two of lime juice and hot sauce. But that didn’t stop me from polishing off my portion. I was dining along, so I double dipped my chips to my corazon’s content.
The still-warm housemade flour tortilla’s (above) are wrapped in swaddling clothes at Joe T’s. I’m actually more of a corn tortilla guy, but these babies were very good. Flour tortillas tend to be a little more sturdy than the corn variety. That is one reason why they often appear whenever fajitas are served.
I have such fond memories of Joe T. Garcia’s. It would have been very difficult for them to live up to the glowing image that was seared into my mind like a brand on a Stockyard steer’s hind quarters. Yet it was really fun to return to our old munching grounds. My meal was just fine, the service was exceptionally brisk, and I easily made it back to my downtown hotel for the start of the conference. Mission accomplished. Gracias, Senor Joe!
Joe T. Garcia’s – Ft. Worth, TX; 2201 North Commerce St.
(817) 626-4356; www.joets.com