Has Ninfa's (BR) lost its luster?

Back in the late 90's no one rivaled Ninfa's...that was their Hey-Day.

My last trip to Ninfa's was a few weeks ago, and I have no complaints.

Ninfa's strongest point is good management. They've had the same manager for at least 15 years now, and I think TJ Moran finally made him part owner. He's a Mexican guy that spends as much time in the kitchen as he does on the floor, so the food is consistent.

Many of the assistant managers start out as waiters, they all have years of experience at the restaurant. They offer pretty rigorous training.

While the food isn't particularly authentic, the quality is always good. They order a better quality of beef than most Tex-Mex places in town, and pound the hell out of it before making fajitas. Your food is also ready pretty fast, and they have terrific homemade tortillas.

The only thing that I wasn't a fan of was the remodeling job. I preferred the atmosphere when the place was filled with rustic art and pinatas, now it looks a bit too trendy and upscale.

If I eat Tex-Mex in BR, Ninfa's is at the top of my list.

place has become decadent, since it lost it's opulence...

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Ninfa's

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they still have some open?

I thought that concept folded years ago

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Ninfa's strongest point is good management

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I think Shoney's has better management than Ninfa's

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Mi Padres

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Very underrated place

I agree. Terrible

I don't find Ninfas good or bad.. it's just existent to me I had actually never been before a year or so ago, and now I've been 3 times. I know people who are obsessed with the place.. even people who insist on going every time they visit BR (people from BR who visit).

Like I said, I don't think it's bad but my food there tastes the same as any other Tex-Mex. Maybe I order too generic of food...?

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Oh, and I find it laughable that some people who gawk at the thought of eating guacamole love the "green sauce." Until I pointed out to them that it's green from avocados (the same base as guac), they never even noticed ..

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Ninfa’s Green Sauce
Ingredients:
3 medium-sized green tomatoes, coarsely chopped (you can substitute yellow if you can’t find green ones, but never use red)
4 tomatillos, cleaned and chopped
1 to 2 jalapenos, stemmed and coarsely chopped
3 small garlic cloves
3 medium-sized ripe avocados, peeled, pitted and sliced
4 sprigs cilantro
1 tsp. of salt
1 1/2 cups of sour cream

Method:
Combine chopped tomatoes, tomatillos, jalapenos and garlic in a saucepan. Bring to a boil (tomatoes provide the liquid), reduce heat and simmer 10 to 15 minutes.
Remove from heat and let cool slightly.
Place tomato mixture with the avocados, cilantro and salt in food processor or blender and blend until smooth.
Pour into a bowl and stir in sour cream.

Makes 4 to 5 cups