Cyclone Anaya's traces back to its namesake, a wrestler who became Champion of Mexico at 17 before opening a Houston restaurant in 1966. What started as one family operation has grown into a multi-location Tex-Mex restaurant across the city, still built on the original family recipes.
The menu runs through Tex-Mex staples like fajitas and enchiladas, with crab nachos standing out as the dish regulars specifically come back for. Jumbo margaritas are as much a part of the draw as the food, backed by a fuller drinks list that has its own following.
Service gets singled out by regulars as a strength of the place, and the overall room reads as consistent and welcoming — a family business built on hospitality as much as on the kitchen.
The menu runs through Tex-Mex staples like fajitas and enchiladas, with crab nachos standing out as the dish regulars specifically come back for. Jumbo margaritas are as much a part of the draw as the food, backed by a fuller drinks list that has its own following.
Service gets singled out by regulars as a strength of the place, and the overall room reads as consistent and welcoming — a family business built on hospitality as much as on the kitchen.