I'm a restaurant kitchen spy. I don't accept that it's ok for restaurant kitchens to be messy. I find myself peeking into the kitchens of the restaurants I patronize and have without doubt, spared myself great gastronomical misery because of it. WIth La Feria, I must say, I did not find so much as a piece of a tortilla chip anywhere on the floor. I'm glad to report that they run a tight ship with their nice, clean kitchen.
HOWEVER, I'm not too keen on the way the baskets of tortilla chips are prefilled and stacked up to the ceiling filling a whole wall of shelves. Lots and lots of chips, FOOD THAT WE EAT, are left out in the open air (next to the kitchen door which is only steps from the building's entrance, which is very close to a exceedingly busy Lamar Boulevard) exposed to dust and particulates. For this I say tsk...tsk...tsk...
Foods should be sealed not only for freshness, but also for keeping free of pollutants. Even if chip basket turnover time is within a lunch hour, it's simply bad form. It doesn't look good to see nor is appetizing to think how the chips are kept. Taking a bit of time to fill the baskets as they are ordered can only be good business and will keep all of us confident in the care and quality of their food products.
I love their Broiled Chicken smothered in cheese, mushrooms and other veggies. The name of the dish escapes me, but it's about the best plate that I've found here that is absolutely scrumptious neary every time.
And, it's not loaded with mostly rice and beans, which is essentially trash food that I don't think is worth paying $8-9 a plate for. One of my pet peeves with Mexican dishes is the 3 oz of meat/cheese that comes with gobs n gobs of beans and rice. Mexican food is way overpriced in this town.
Pros: Most of the time I'm a satisfied customer
Cons: Eating here may depend of who's cooking that day