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Sucker punches are not thrown at this branch of the 40-year-old Mexican food palace established in Houston by the eponymous former wrestler. While each location is architecturally distinct, they all shine with warmth and stylish comfort that translate to the original homemade recipes of Anaya's wife, Carolina. Chefs Jason Gould and Ramon Morales have tinkered with some of the recipes, creating hits like lobster enchiladas in chardonnay cream sauce and heaping lump crab nachos, with price points to match the cost of the ingredients. Customers in search of the quintessential Cyclone Anaya's dish should order the carne asada a la Tampiqueña. On Fridays during lunch, ask for the chef's fish of the day.