El Fenix, the restaurant credited with introducing enchiladas to the U.S. almost 100 years ago and launching the Tex-Mex craze, will open its first restaurant in Wichita Falls on Jan. 30.
The new restaurant, at 3801 Call Field Road, is the first for the iconic Tex-Mex chain outside the Dallas/Fort Worth area. The new El Fenix will be open Monday through Thursday from 11 a.m. to 10 p.m. and Friday and Saturday from 11 a.m. to 11 p.m.
El Fenix will feature its exclusive menu that has been described as the “original comfort food with a kick” and was recently honored for having the “Best Tex-Mex” and “Best Margaritas” by readers of prestigious D Magazine.
In addition, El Fenix will use the Wichita Falls opening as an opportunity to introduce four new Light and Lean entrees, each with fewer than 500 calories.
“We’re very excited about coming to Wichita Falls,” says Mike Karns, president and CEO of El Fenix. “The people of Wichita Falls appreciate great Mexican food and that’s why we selected the city for the first location outside of our home market. We expect our Wichita Falls restaurant to quickly become just as successful as our Dallas/Fort Worth restaurants.”
The colorful history of El Fenix dates back to the early 1900s when Mexican immigrant Miguel Martinez traveled to Dallas and started a café.
Although his first menu featured mostly American food, he soon began offering more exotic combinations of Mexican-American dishes. Over time, this new, innovative taste came to be called Tex-Mex and the menu became the cornerstone of El Fenix, which he renamed his cafe.
Today, 20 El Fenix restaurants operate throughout Dallas/Fort Worth.
Prior to opening, El Fenix will host several private VIP events benefitting United Regional Health Care Foundation of Wichita Falls.
“Over the years El Fenix has become recognized as more than just another restaurant chain,” Karns says. “We have become an important part of each community in which we have restaurants, and we look forward to becoming a valuable member of the Wichita Falls community as well.”
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.