Hats off to Cyclone Anaya’s Mexican Kitchen (1710 Durham, 713-862-3209) for coming up with the perfect way to add lump crabmeat to Tex-Mex: Jumbo Lump Crabmeat Nachos ($22). Organic blue tortilla chips are topped with a smear of refried black beans, a blend of melted Mexican cheeses, and crabmeat gently sautéed with Mexican spices, finely diced onions and yellow corn. Slices of jalapeño, sour cream, guacamole and pico complete the dish, which is spectacular in presentation and taste.
This article appears in Jun 17-23, 2010.