Review: Fernando’s Mexican Cuisine
A Mexican-food fix that offers more than your typical combination plates.
The corner of Northwest Highway and Midway Road sees a lot of action. It’s where neighbors get their morning coffee (Starbucks), groceries (Albertsons), burgers (Balls), pancakes (Original Pancake House), kung pao chicken (Howard Wang’s), and Caesar salads (La Madeleine). For a Mexican-food fix, there’s Fernando’s, which offers more than your typical combination plates in a somewhat chichi environment—designer colors, modern art on the walls—that caters to its clientele. (This is where Bluffview and Preston Hollow converge, after all.)
We’ve tried the tilapia tacos, and they were okay. We remember fondly a nightly special of Mexican-style meatballs, fat and firm, swimming in zesty tomato broth. But what we really love is an ice-cold Negra Modelo and a half order of shrimp nachos. It’s pretty hard to muss up tostada chips layered with refried beans and melted cheese and topped with a cute little shrimp, all peach and curled from the grill. Call us predictable, but we’re also terribly fond of the reliable bean soup, made hearty and salty with chunks of bacon and zippy with slices of jalapeño, and the fat, homemade pork tamale doused with chile con carne. We’ve also been known to regularly order the margarita, with three chalupas: one bean, one guacamole, and one smothered in a serrano queso that’ll surprise your taste buds with its heat. That’s when the frosty beer comes in handy.
Get contact information for Fernando’s.