Football Season at Cyclone’s

It’s that wonderful time of year again. Football is back! Come on in & watch the games with delicious food, fantastic service and the best Margaritas in town.

During the Houston Texans & Dallas Cowboys games this season…

Happy Hour prices on drinks & appetizers – Tequila Flights – Featured Shots (ask your server) – Monthly drink specials – Brunch every Saturday & Sunday until 3pm

Take in all the action at Cyclone’s this football season! We have award-winning drinks and large screen TV’s.

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Photos top to bottom & left to right:

Carne Asada a la Tampiquena, Jumbo Frozen & On the Rocks Margaritas, Green Goblin, NFL Field, Mimosa and Rock & Roll Bloody Mary, Crabmeat Nachos, & Crabmeat Omelet

Happy Birthday Carolina!

Wishing a very Happy Birthday to Cyclone’s wife of over 50 years, Carolina! After retiring from the ring and five beautiful children, Carolina, Cyclone, and their family entered the restaurant business in Houston. To this day Cyclone Anaya’s serves many of Carolina’s original homemade recipes. Carolina will be celebrating her birthday in Del Rio, Texas – we are sending all our love, prayers, & many wishes her way!



Salt or no salt? Did you know that tomorrow, July 24th, is National Tequila Day? Today is #NationalTequilaDay Eve. Here at Cyclone’s this is one of our favorite holidays! This month our featured tequila is Riazul – be sure to try it out. Or, if you’re taking a tour of Texas’s best margaritas for Texas Monthly’s Margarita State of Mind, stop by for The Super Cyclone!

Watch Mike Favorite as he demonstrates how to make The Super Cyclone Margarita!

Happy Hour starts tomorrow at 11am. We think it should be National Tequila month.

Light Done Right!

Summer is HERE! Start the season off right with these healthy (& swimsuit friendly) options. Indulge in our flavorful yet light salads, soups, ceviche, & fish tacos. Sip on a skinny margarita and a guiltless mojito – Since they’re skinny, you can enjoy both! Light is done right at Cyclone’s!

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Photos top to bottom & left to right:

Pozole, Shrimp Salad, Seafood Ceviche,Skinny Margarita, Guiltless Mango Pineapple Fusion Mojito, Skinny Mini Shot, Mexican Chopped Salad, Mixed Green Salad, & Fish Tacos

New Gold Patron: Cyclone Anaya’s Mexican Kitchen


Last Thursday, May 16th 2013, Cyclone Anaya’s Mexican Kitchen was inducted into the Greater Heights Area Chamber of Commerce. After a ribbon cutting, Cyclone’s (@ 1710 Durham Drive) was officially named a Gold Patron Member of the Chamber!

Owner Rico Valencia and his sister, Vienna Valencia Molder, were born and raised in the Greater Heights Area – they consider the area ‘near and dear to their hearts’. We couldn’t be more proud to be a Chamber member and will continue to better service the community through our involvement!

About the Chamber – Today, the Heights Chamber helps business owners who want to do business in the greater Heights area by providing education, business support and referral opportunities so they are empowered to grow their business. Through monthly breakfast presentations, luncheons, expositions and other events, the Chamber works to develop local commerce. (Source:

Green Galore!

St. Patricks’s Day, Americanized, is the day of leprechauns, shamrocks, and green galore. Basically, aside from Irish religious culture and history (no disrespect!), it is an excuse to celebrate and drink green beer margaritas! Thank you Ireland.

Yesterday, my dad and I had the privilege to get in the spirit early. We indulged in green chicken enchiladas and perhaps a “frozen shamrock” or two – in the name of Irishness, of course! Take it from us, St. Patty’s Day with Cyclone Anaya’s flare is definitely the way to go.


This Saturday & Sunday (March 16th & 17th) we will be doing green Chips, Beer, Margaritas and Chicken Enchiladas at all Cyclone Anaya’s Mexican Kitchen locations.

March 2013: This or That, Chef Edition.


Chef Jason Gould: Cholula, Tabasco is too bitter to me.



I can never decide between these, so I always get both.



Always frozen, it is not that I don’t enjoy margaritas on the rocks…I just drink them way too quick!


BEANS-4Black refried. I prefer the rich flavor. 


tortillas-5Depends on the dish. For tacos I prefer corn, but when eating an entree I prefer flour.


February 2013: Chef’s Corner

jason-gould-chef-blog-header Jason_Bio_CollageJason Gould joined the Cyclone Anaya’s family in January 2010 as the Research and Development Chef. He works closely with the founder’s son, Rico Valencia, in continuing the traditions of the Cyclone Anaya’s Mexican Kitchen menu as well as creating new ones. A native of Australia, Gould brings 20 years of dedicated, specialty restaurant experience from his native country, as well as the United Kingdom, to the venture.

In 1991, after four years of study, Gould received his Certificate of Apprenticeship, Cookery, from Dandenong College in Australia. His career began in a variety of kitchen posts at respected restaurants throughout the country. Most notably, he worked at the acclaimed Michelin-rated Mirabelle restaurant in London, where he served as sous chef under famed Chef Marco Pierre White.

In 2001, he ended a successful stint as chef de partie at a five-star French restaurant in Tyrol, Austria’s Vital Dorint Royal Hotel, to dip his hand in the kitchens of New York City. However, career opportunities proved to be scarce in the wake of 9/11 and Gould would later regroup in Houston, where he had several relatives. Driving down Montrose Boulevard, Aries caught his eye, resulting in an unannounced visit and near immediate hire. Gould served as chef de cuisine for over two years at Aries, receiving widespread praise by both critics and gourmands alike.

In July of 2005, Gould became the chef and co-owner of Gravitas, a modern bistro in Houston’s historic Fourth Ward/Midtown area. The restaurant and lounge featured classic, hearty fare interpreted in the French style. Gravitas was selected as New Restaurant of the Year in 2005 by Texas Monthly. In 2006 Gould was named Up-and-Coming Chef of the Year by My Table, and received its top honor in 2007, as Chef of the Year. After the Gravitas partnership was dissolved, Gould sought the opportunity to become the Research and Development Chef at Cyclone Anaya’s, and was officially named part of the restaurant’s family in January 2010 (lucky us!).

As Research and Development Chef, Gould will help plan future endeavors including the development of new restaurant concepts.


January 2013: NEW! Cyclone Anaya’s Central

Hi. I’m Lexi. I recently graduated from The University of Texas at Austin and am taking over this blog in hopes of making it an outlet to keep family, friends, and guests alongside the many adventures and expansion of Cyclone Anaya’s Mexican Kitchen.

My grandfather, Cyclone Anaya, was a stud. He started his professional wrestling career at the ripe age of 17 when he became the Champion of Mexico. Shortly thereafter, Cyclone Anaya, known to our family as Papa, came to the United States and made a dramatic entrance into the pro-wrestling circuit. He thrilled the hearts of millions of fans and was certainly a Legend!

During this time he met his wife of over 50 years, Carolina – a former Miss Houston and the matriarch of our family. Many championship titles and five children later, Cyclone switched gears. He and his family entered the restaurant business in Houston. Cyclone and Carolina’s youngest, Rico, is my father. He is the current owner and operator of Cyclone’s and can often be spotted with his sister, Vienna, whom plays a vital role in the success of our family business.

After 40 years Cyclone Anaya’s has become a true Texas legacy, serving real family hospitality and deep-seated traditions. We have a true passion for fine homemade Mexican food – it would be wrong not to share!

So welcome, everyone, I am pleased you stopped by. Me, my family, and Jason Gould (Cyclone’s über talented chef!) are excited to express our passions, traditions, and happenings with you.

2013-02-04_0007Photos (top to bottom, left to right): Cyclone Anaya ‘Papa’, Rico Valencia, Sr. ‘Dad’, Vienna Valencia Molder ‘Aunt Vienna’, me


November 2012: Opening in Northern Virginia’s Mosaic District

Published by the Washington post – The forthcoming Cyclone Anaya’s in the Mosaic District will have little in common with the influx of taquerias in the Washington area The 200-plus seat restaurant will, like its operations in Houston and Dallas, channel the casual refinement of a national dining chain, the nightlife booziness of a clubby watering hole and the high-chair homeyness of a family eatery. It’s refined suburban Tex-Mex for people who find Uncle Julio’stoo kiddie-intensive.

“We’re going to do a margarita cart here,” Valencia mentions, noting that it might include the use of liquid nitrogen. “We’re going to make tableside margaritas.”

Likewise, Cyclone Anaya’s menu will split the difference between down-and-dirty Tex-Mex and the chef-driven Mexican-inspired cuisine. It’ll run the gamut from chile con queso to cheese enchiladas to spicy grilled salmon and lobster enchiladas with a white-wine cream sauce. “So if you’re in an office building and somebody says, ‘Hey, I want Tex-Mex,’ and somebody says, ‘Hey, I want a burger,’ we’ve got both,” Gould says. “Now the burger will be flavors of Tex-Mex.”

If this sounds like a Tex-Mex chain with ambitions, that’s because it is. Rico Valencia says that he hopes to open five Cyclone Anaya’s in the general area, including one he already has planned for Charlottesville in the near future. The Cyclone team also has been scouting locations for Boston and Chicago.

In the meantime, however, the team hopes to open in the Mosaic District in 2013.