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Sustainability and responsible sourcing matters, which is why we actively search for ingredients that are more sustainable and closer to home. We believe that making these changes can make a real difference in the environment and the health of our communities. Not to mention the fact that they improve the quality and taste of our dishes!
We’ve started implementing two major changes that you will start to see in all of our restaurants soon: The use of chicken from an American Humane Certified farm and eco-friendly sweeteners.
Springer Mountain Farms (SMF) will now supply their all natural chicken for many of our dishes. They have been certified by the American Humane Association because of the unique and thoughtful way they raise and care for their chickens.
Springer Mountain Farms raises their chickens without the use of cages, hormones, antibiotics, animal by-product feed and more. There are a TON of amazing benefits from their methods, which result in healthier, happier, and tastier chickens. Even the corn and soybeans used to feed their flock is tested and approved in a USDA certified laboratory!
The other major change we’re implementing is a pivot to more eco-friendly sweeteners. How much of an impact will a switch in sweeteners have? Much bigger than you may have thought! Cyclone Anaya’s will now exclusively use ecoStick sweeteners, which has made some small tweaks on traditional sweeteners to enact big change.
These sweeteners use less, more efficient, packaging which reduces their carbon footprint by almost 50%. They also use 50% less filler than traditional sweeteners. Those efficiencies can really add up. Consider this: If all Americans switched to ecoStick for one year, we would save 274,000 pounds of paper, 75,000 pounds of cardboard, and 1.37 million pounds of corn! All ecoStick sweeteners are non-GMO as well, which alleviates concerns for many of our customers.
The changes that we have made with Springer Mountain Farms and ecoStick are just the beginning! We are still looking for more eco-friendly and local suppliers to increase quality and decrease environmental impact. If you have any ideas, please email firstname.lastname@example.org or post them to our Facebook or Twitter page. We’d love to hear from you!
If you love Cinco de Mayo, then you’ll love what we have planned! We’re turning Cinco de Mayo into a week-long celebration, including a big-time margarita competition, special margarita pricing on Cinco de Mayo Eve, and a ton of festivities on the big day itself.
On Monday, May 2nd from 4:30-7PM at Cyclone’s on Durham, we’re kicking things off with what we’re calling the Margarita Battle Royale! We’re putting the best margaritas in Houston head-to-head in a blind taste test competition. Heavyweights like the Original Ninfa’s on Navigation, El Patio, Beaver’s, and Rico’s Morning + Noon + Night are joining us in the ring to claim the title of “Best Margarita in Houston”!
We have a star-studded panel that includes judges from CultureMap, Houstonia, KHOU, Urban Swank, Treadsack, and The Leader. These folks have serious margarita credentials! We’re inviting you to become a judge as well! Purchase a ticket here for your own flight of the competitors’ margaritas, and a ballot to join in the voting of a “Fan’s Choice.” We’ll even be raffling off a Jose Cuervo Rolling Stones Guitar! All ticket/raffle sales will be donated to the Houston Food Bank to help support the amazing work they’re doing in the community.
Once the dust has settled from the competition, we’re going to warm up for the main event with $5 regular house margaritas ALL DAY on Cinco de Mayo Eve. While you’re enjoying your favorite margaritas at a great price, try some of our most popular eats, like our brisket tacos with spicy slaw, jumbo lump crabmeat nachos, seafood ceviche, or our seasonal special crawfish enchiladas!
Finally, on May 5th, or CINCO DE MAYO, the party will really get started! Make your way through our extensive margarita list to find which one is just right for you. While you’re imbibing on our signature cocktails, we’ll also have DJs spinning tunes at every location to keep the mood right. If that wasn’t enough, you’ll be able to get your hands on A TON of festive prizes and giveaways.
With so many fun things happening, Cyclone Anaya’s is THE place to celebrate Cinco de Mayo. We hope to see you and your friends out with us all week!
We’re extremely proud of the food offerings we have here at Cyclone Anaya’s. Our extensive menu is bursting with flavors that will please any palate and includes a few items that you won’t find at any other restaurant. With that in mind, we’ve put together a list of the 9 “Must-Try” items on the menu. Whether you’re a regular or a new guest, these dishes should be at the top of your list to try next.
Jumbo Lump Crabmeat Nachos
This dish is truly one-of-a-kind. These nachos start with blue corn tortilla chips, then are topped with Mexican cheeses, roasted yellow corn, refried bean, pico de gallo, sour cream, guacamole, and jalapeños. If we stopped right there, it would still be an amazing dish, but we take it to the next level by adding jumbo lump crabmeat! When we say jumbo, we mean JUMBO!
Speaking of phenomenal seafood, nothing is more fresh and refreshing than our Seafood Ceviche. This features scallops, shrimp, and fish cured in lime and herbs. You can even add jumbo lump crabmeat! To top it off, fried plantains are served alongside it to complete a perfect pair.
Who doesn’t like tamales? These came to us by way of a regular name Betsy, who shared her old family recipe with us. Made in-house every day, these homemade-style pork tamales are topped with chile con carne, melted cheese and onions. If you like tamales like Grandma used to make, these are for you!
We’re right in the heart of crawfish season, which means you’ll find one of our favorite seasonal specials on the menu: Crawfish Enchiladas. This Tex-Mex/Cajun mashup features plump crawfish tails, sautéed in garlic butter, wrapped in tortillas, and served with chipotle cream sauce. Sure beats peeling them!
Brisket Tacos with Spicy Slaw
If you love Tex-Mex, you won’t find a better combination of Tex and Mex than these brisket tacos. The brisket is rubbed with a chipotle seasoning and slow roasted to tender perfection. The tangy spicy coleslaw and salsa verde top off this amazing mashup of cultures!
Wood-Fire Grilled Baby Back Ribs
Our wood-fire grilled baby back ribs are one of our most popular items and they only make an appearance once a week, for lunch on Thursdays. These premium ribs are hit with our housemade special seasoning, then slow-grilled to tender perfection over a wood fire, locking in that smoky flavor. Our ancho honey barbecue sauce adds the spicy sticky sweetness that will drive you crazy and make you a Thursday lunch regular!
The Enchiladas Anaya’s aren’t your run-of-the-mill enchiladas. These gourmet enchiladas are made with two red corn tortillas, beef or chicken flavored with our special seasoning, cheese, mushrooms, and onions. Our chile ancho sauce, a smoky, sweet and spicy treat, smothers the enchiladas to complete the decadent experience.
Carne Asada A La Tampiqueña
If you’re REALLY hungry, this is the meal for you. 10 ounces of our delicious fajita meat is covered with chile poblano, red bell pepper, red onion, sliced mushrooms and chile chipotle. Ready for more? You’ve also got a cheese enchilada, guacamole, rice, and beans to finish. Come hungry!
This is a beloved dish by Cyclone’s regulars. When Chef Jason Gould joined Cyclone Anaya’s in 2010, he was threatened not to remove the Pollo Jalisco from the menu. Something with that kind of following HAS to be good! This is another big dish, with two large chicken breasts, sautéed in our special cilantro butter, topped with mushrooms, chipotle and chardonnay cream sauce. Give it a try to see why it has so many dedicated fans.
Chocolate Coco Cake
Chocolate Lovers take note: Our made-in-house Chocolate Coco Cake is decadence to the extreme! Luscious chocolate sponge cake is layered, with rich chocolate mousse in between. On top, you’ll find even more chocolate mousse and a sprinkling of shredded coconut. Can you think of a better way to end your meal?
We love hearing from customers. There’s no better way to gauge how we’re doing than to get input from the people who visit our restaurants every day. That’s why we value the opinion of our guests so much, who take the time to tell us about their experience either in the building, on a review site, or on social media.
These days, many of the people who visit our restaurant share their experience online in a number of different ways and in an increasing number of places. It’s a HUGE priority for us to be there, listening for that valuable information, then processing it into meaningful results and a better experience for all of our guests. You may have noticed more online activity from us, and that’s because we’ve hired Raconteur Creative, a digital communications agency, to help us ensure we don’t miss a word of it.
We keep an eye out on social media sites like Facebook, Twitter, and Instagram, and review sites like Yelp, Google, Trip Advisor, and more! We look at EVERY piece of feedback from our guests and share it across our organization, at all levels, to continuously improve and address concerns. We strive to create amazing experiences for everyone, and it’s information from our customers that have helped us do that and will continue to drive change.
We LOVE to hear praise, since it lets us know when we’ve gotten it right. It also gives us a chance to reward our employees and give examples to others of how things should be done. Take this experience, for example, of a guest who initially shared the experience on Instagram, then blogged about it. What a great thing to show and inspire everyone at Cyclone’s!
We really value the feedback we get when we miss the mark, too. As a family owned and operated business, we hold ourselves to a high standard, so it’s obviously disappointing to hear when we haven’t lived up to them, but it’s important to know so we can improve. We use these comments as teaching moments and opportunities to improve training and processes.
We like to think of our guests as an extension of our family and your input means a lot to us. Thank you all for taking the time to share your experiences with us. We’d like to encourage you to continue to do so, on Yelp, Google, TripAdvisor, Facebook, Twitter, or anywhere else you prefer to post. And if you’ve yet to like or follow us, do so here: Facebook | Twitter!
At Cyclone Anaya’s we are lucky to have so many regular customers and committed fans. They come from diverse backgrounds and find us in different ways, but they all seem to love Cyclone’s for the same reasons: delicious food, refreshing drinks, and most importantly, amazing service. One of these folks is Al L., who is also one of the most active fans on our Facebook page.
Al has been a regular at our Midtown location for a long time, in fact, practically since we opened there! He was introduced to Cyclone Anaya’s by a friend who was familiar with our story. They anxiously awaited the opening of the restaurant on Gray Street, and when it opened, they fell in love.
Al says he immediately felt welcome by the kind and attentive service from the bartenders, waitstaff, and managers. The food and drink were to his liking, too. Al calls our margaritas the best in town and raves about the nachos (his wife loves the tres leches). He’s somewhat of a connoisseur, too. He says he’s tried margaritas at many other restaurants, and they don’t measure up, even turning some away at first taste. What sets our food and drink apart, to him, is the quality and freshness of the ingredients, care in preparation, and the large portions.
Right from the get-go, Cyclone’s in Midtown became a frequent hangout for him and his friends, some traveling from as far away as Humble! It wasn’t long before the staff recognized him and he developed a bond with some of the other regulars. He says he’s met people from all walks of life at Cyclone’s who have become good friends: attorneys, engineers, realtors, entrepreneurs, and more.
Al and his friends attend Cyclone’s religiously during the week, and especially around sporting events. Home or away, he makes it a point to stop by. It’s a convenient pregame spot for home games and a perfect place to catch all the action during away games. He especially likes the recent addition of even more TVs around the bar. A fixture at Sunday brunch with his wife, Al even became an active part of the entertainment, by being hired on as a DJ for awhile!
We’re so happy that Al has made so many memories and meaningful relationships at our restaurant. We strive to give the same experience to all of our customers through friendly, welcoming service and delicious food and drink. If we’ve lived up to our goal, please tell us about it on Yelp, Facebook or Twitter. We’d love to hear from you!
We love tamales and, lucky for us, it’s finally tamale season! We all have fond memories of making or eating tamales with family and friends while decorating the tree, listening to Christmas music, or just enjoying each other’s company. Tamales are a big tradition around Texas, but where did they come from?
Tamales go way back; back as far as 7000 BC across Mesoamerica in the cultures of the Aztec, Maya, Olmec and Toltec. They liked them for some of the same reasons we like them today: they’re very portable, keep well, and are easily made in large quantities that can feed an army (or families like ours!). Their tamales were made with much of the same ingredients that we see today, but they typically used more fish and wild game, including frog!
In more modern history, they’ve become a holiday tradition in Texas for several reasons. As friends and families gather together during the holidays, it’s a necessity to be able to feed large groups, at which tamales excel. Many families will also host tamaladas, where the labor-intensive process of making tamales gives them a chance to catch up, laugh, and spend quality time together.
At Cyclone Anaya’s, Maria Jimenez brings her recipes and tradition to our tamales. She has been perfecting her craft since her Grandmother began teaching her the art of tamale making when she was 11 years old. Growing up in Michoacán, Mexico, her whole family would host tamaladas around Christmas each year. The tamales they made were family recipes that were passed down from generation to generation through careful practice at these family gatherings. The recipes passed down to Maria from her Grandmother are the same used to make our Homemade Gourmet Holiday Tamales today.
From now until January 1st, Maria and her team will be making three types of tamales from these recipes: pork with chili gravy, spinach and Mexican cheese with chardonnay cream sauce, and chicken with spicy tomatillo sauce. You can order these by the dozen here, or by calling any of our locations. Because our tamales are handmade to order, we ask that all orders are placed at least 24 hours in advance of pick-up.
We’re excited to share these special recipes with you, and we hope our Homemade Gourmet Holiday Tamales can become a part of your family tradition.
Happy Holidays from our family to yours!
RICO’S MORNING + NOON + NIGHT
This glorified burger and hot dog stand caters to all: Grown-ups, kids, even the four-legged members of the family. This cozy, dog-friendly outdoor seating area in the way of bar stools and picnic tables, even promoting “Yappy Hour” where pups are rewarded with well-deserved treats after a run in the gated dog park adjacent to the newest restaurant located in the newly redeveloped Bagby Park. Rico’s offers Houstonian’s a place to indulge in good, casual food all day long and late into the night. The restaurant plans to stay open until 3 a.m. on Friday and Saturday nights, catering to the local crowds and their after hour cravings.
RICO’S + MORNING + NOON + NIGHT
401 Gray St.
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