Former waitress Geneva Harper was here when Felix's flagship location at Westheimer and Montrose opened in 1948. "The cheese enchiladas with chili gravy on the Mexican Dinner haven't changed at all since the place opened," she says. "Except that a Mexican Dinner went for 50 cents in 1948." Like a scratchy old blues record, Felix's Mexican food is more of a history lesson than a modern restaurant experience. The combination platters taste absurdly old-fashioned because the flavors are geared to the tastes of Anglos in the 1950s, and they have never changed. But the taste of Felix's chili gravy explains the origins of Tex-Mex more eloquently than words ever will. It is a thick brown gravy with Mexican spices that is neither Mexican nor American. It was invented in Mexican restaurants like Felix's that catered to Anglos. What's amazing about eating here today is realizing how much our tastes have changed.