Texas Bucket List

Texas Bucket List

Simmons Bank

The Texas Bucket List – Buddy’s Drive Inn in Andrews

by

Andrews, Texas- 30 miles from the New Mexico border sits Andrews, Texas, named for Richard Andrews, the first man to die in the war for Texas independence.  This part of the state is home to loads of oil and one of the best restaurants to feed all those hard-working roughnecks, cowboys and fine folks of far west Texas, Buddy’s.

Buddy’s Drive Inn, this week’s Texas Bucket List Bite of the Week, has been known for their steak fingers since 1969.

“You can go out, far west Texas as you can, people know Buddy’s,” Lorena Jurazo said.

Janie Robertson manages the restaurant nowadays.

“I got kind of elected, let me put it that way,” Janie said.

You see, Janie’s no stranger to steak fingers.

”I married into it. My husband’s mother was one of the original owners,” Janie said.

Founders Floy Robertson and Minnie Coleman were the buddies who started Buddy’s and named it after Minnie’s husband.

“When it was just a small dining room, that there would be people lined up all the way out in the street to get in,” Janie said. “Minnie was real outgoing, and she would go get people and say, you’re going to sit here, and she would sit them with people, and she’d say, get to know each other. Just to make sure everybody was getting in.”


Floy and Minnie were so close, the pair passed away within a year of each other. This left the town terrified that the Buddy’s run had come to a close.

“I feel their soul and their heart here,” Janie said. “I think in a way, they kind of guide me on a daily basis, and other people here do too. It’s just, they’re here. This is their place, and we all really miss them.”

Fortunately, you can still find the highly sought-after strips of steak.

“Well, if you like fried food, they’re your dream come true,” Janie said.

That dream starts with a big ole beef.

“We get our meat in, in huge bags, fresh it’s never frozen,” Janie said. “We get it in twice a week. We have a meat cutter that cuts them up, then they’re put in the walk-in, and then the cooks go get one tote at a time, and they cook em as they go.”

Jacob Ramirez is the main man when comes to making these marvelous meat sticks.


“Depending on how busy we are, I can get about eight orders in my hand, which is about 40 steak fingers,” Jacob said.

Most people are used to processed meat when it comes to steak fingers, but these nothing but meat.

“Honestly, if you like fried foods, and you like steak fingers, this is it,” Janie said.

If you’re searching for a suburb steak finger in the Lone Star State, it’s safe to say Buddy’s in Andrews is well worth a stop on the Texas Bucket List.

“Need to come here and try them at least once, and say that you’ve been to Buddy’s in Andrews, Texas,” Paula said. “They’re the best that I’ve ever eaten. They’re the best in Texas.”

The Texas Bucket List- Delia’s Tamales in San Juan

by

When it comes to checking off the list of things to experience here in the Lone Star State, it’s easy to see why food comes up so frequently.  With so many cultures creating a rare culinary compilation, you never know what you’ll find. But when it comes to tamales, heading to the Valley is a safe bet.

If you find yourself a Delia’s, you’ll have a darn big dilemma on which tamales to taste.

“I’m so I’m just lucky that I have them here,” Ida Trejo said.

Delia’s is the destination to drive to when looking for a dozen of this delicious delicacy.  This RGV institution opened back in 1998, but the story of Delia’s goes more than a decade back. Delia herself used to sell tamales door to door.

“I was selling tamales for fifteen years in my car, in my ice chest,” Delia Lubin said. “But I love my customers, because they help me a lot.”

It’s been a roller-coaster ride for Delia.  After immigrating from Reynosa back in the early 80’s, she started a tamale business to help support her family. Five pounds of masa was all she had.

“Yes, I start Fridays, and sometimes Friday is not enough, and I go backwards,” Delia said. “I started on Thursday, and it wasn’t enough. Then I started on Wednesday … and I started Wednesday, Thursday and Fridays going by my customers. From eight o’clock in the morning to one o’clock in the afternoon I was selling tamales for breakfast and lunch.”

Slowly but surely, her tamales started becoming the talk of the town.

“I cannot say anyone closes the door for me. Everybody opened the door for me,” Delia said. “The day that I sold $500, I got on my phone and I called everybody, because it was $500. It’s too much for me.”

Today these tamales are so sought after in the Valley that Delia’s has six locations all within 15 miles of each other.

“They’re very flavorful, very moist. Always consistent,” Albert Zepeda said.

Even the Governor of Texas knows about Delia’s! What makes these tamales so good?  We can’t tell you because getting a look at the production line isn’t going to happen.

“The only thing is, there’s not too many secrets,” Delia said. “The only thing we can do is that we try to do the most we can fresh. We boil and we blend, and we put everything into the masa. It’s great. We try to do everything natural, maybe that’s why.”

Considering the population of the Rio Grande Valley is around 1.3 million, that’s about 13 tamales per person per year.  Then again, Delia’s does ship all across the country.

“Whenever we go out of town, it’s always fifteen, twenty dozen, because everybody wants them,” Albert said.

“I know my customers, they come with a long list,” Delia said. “We have to do in each bag whatever they want, we name it, we put the number or whatever, and they take the large tamales. Everywhere … Houston, Dallas, San Antonio.”

Delia credits her faith, hard work, family and employees for helping her get Delia’s where it is today.  Expansion into other Texas towns is in the works. Where the tamale trade takes this truly remarkable venture, only time will tell.  It’s all thanks to the hard work of a mother who did whatever it took to support her family.

“Fantastic to see that somebody that struggled to make it actually made it and is very successful, and it’s an inspiration to a lot of us to never give up,” Albert said. “You’ve gotta keep trying, and no matter what humble beginnings, you can still make it if you try.”

The Texas Bucket List – Henry’s Puffy Taco in San Antonio

by

San Antonio, Texas- It’s time for the Texas Bucket List Bite of the Week! When it comes to San Antonio traditions, the first things that come to mind might include the Riverwalk, the Alamo and fiesta. When it comes to food, the puffy taco is pretty much part of the culture in these parts.  

This week, we’ve found a place with some peculiar tacos that have become a phenomenon here in the Lone Star State. We’re at Henry’s Puffy Tacos.

 

“I don’t know how to explain it, but … how do I say this? I don’t know. I’m not good at this,” Laila Magallanez said. “It’s not too hard, but just soft, you know? In the middle, especially.”

For many people, a puffy taco is a foreign concept. This leads to lots of questions about what a puffy taco is exactly, and thankfully Imelda Sanchez has the answer we’re looking for.

“A puffy taco is fresh corn dough, or “masa”, we call it,” Imelda said. “It’s just a thick corn dough that when you deep fry it in some hot oil, it’ll puff up. It has this really nice … we form it into a taco shell. So then we stuff it with your choice of filling. Ground beef, chicken, bean and cheese. We have about seven different types of fillings.”

This puffy taco phenomena all started in the 50’s when Imelda’s father, Henry, worked with his oldest brother Ray at Ray’s Drive Inn.  The pair experimented with deep fried food, and when they found out what happened to fried up “masa” dough, they had a culinary creation with a kick. It’s so special that Henry’s has a special secret tool to make it happen.

“How we create the shell is we have a patent on the tool that we use to create the shell, so we’re able to create the puffy taco shell quite quickly,” Imelda said.

Henry opened his own restaurant in 1978 and through the years Imelda and her siblings helped out wherever they could. Now, they all run the business together.

“I’m the only girl in my immediate family,” Imelda said. “My father Henry, my mother Alicia and my three brothers. It was great. It was good. Yeah, I guess they treated me like a princess, but I was in everything that they were doing, so …”

With a taco like this on their side, it’s no wonder the family business has been booming.

“It was surprising that, ‘Okay, you know what, this one taco is gonna hit it pretty big,’” Imelda said. “We didn’t think about that. You know? “ Who would?

We headed to the back to make some tacos. It all starts with mixing corn masa, water and salt. Once flattened, it’s time to fry.

So we start with the masa and carefully peel …carefully peel,” Imelda said. “Okay, there you go. That one’s nice and …Nice. Just dip it in. In for the bath. It’s very hot. You’ll see a nice sizzle. This is a tool where you can’t see. Ok, look away. And then there it is! Nice and puffy. Let it sit to cook the bottom of it. There it is!”

To fill it up, our friend Eric gets to the good stuff.

“Starting off with shredded chicken, one of the most popular ordered items we have on the menu,” Imelda said. “Then spicy beef fajita we’re gonna go ahead and go on to. That is one of the ones that made the best taco list. Move on to our toppings. It comes with lettuce and tomato, but you can … this is great with also cheese and guacamole.”

If you’re looking for some terrific Tex-Mex that’s become a tradition here in Texas, Henry’s Puffy Tacos is well worth a stop on the Texas Bucket List.

“It’s the puffiness when it crunches and you get all of the flavors and juices into that corn dough … it just explodes and also melts in your mouth, all the flavors,” Imelda said. “We call it ‘puffy love’. We are pretty proud and we’re pretty happy and excited. We wanna definitely continue this and let everybody know what San Antonio has to offer and that Henry’s Puffy Taco is here to just serve some great food.”

The Texas Bucket List- Barrera’s Fried Chicken in Robstown

by

Robstown, Texas- It’s time for the Texas Bucket List Bite of the Week! When it comes to cruising down to the coastal bend for a bite to eat, fried chicken isn’t the first thing that comes to mind.  However, in the small town of Robstown, population 11,517, sits a small red shack letting folks know that with one bite….they gotcha!

“We come out here at least once a week to come out and eat this chicken,” Michael Verdin said.

Since 1978, Barrera’s has been busting out a crispy, crunchy craving on the corner of Avenue A and 3rd Street.

“We’ve always been word of mouth,” Rene Barrera said. “We never advertised.”

Rene Barrera is the third generation of Barrera boys running the chicken shack. Demand is high, so Rene’s pace is faster than a foul trying to outrun the fryer. Started by his Grandfather Gregorio in ‘78, Rene took over the business from his father in 2016 and continues their time-honored tradition of poultry cooked to perfection.  

“It’s an honor from my grandfather,” Rene said. “I promised my dad to tell you the truth. It says in Spanish, ‘No dejes la bandera’, don’t drop the flag, translated. So keep the flag going. The town’s always supported me. It’s a great town. I plan on expanding, but I can’t leave Robstown.”

The frying comes at a frantic pace.  Eight and half hours a day, six days a week Rene cuts, seasons, and fries up over 300 pounds of chicken.

“Tired does not exist in the Barrera family vocabulary,” Rene said. “You get a one-hour lecture from my grandma if she hears you even say ‘I’m tired.’”

So, what is it that makes Barrera’s Fried Chicken so sought after?  It starts with slicing chicken and ends with some spice.

“Yes. Then the milk and the flour and put it in the fryer,” Rene said. “I just do it by eye. No timer. I just do it by eye. Eye and touch.”

Add homemade yellow gravy and the incredibly popular chicken livers and gizzards, and you’ve got the mix that people go mad over.

“I just lick my fingers,” Rosie Rios said. “I don’t know what it is, how do they make it, but it’s awesome. Talking about it is one thing, but eating is another.”

40 years of flavorful chicken and family history. Barrera’s Fried Chicken in Robstown is well worth a stop on the Texas Bucket List.

“I think it’s just something everyone deserves to try just one time,” Michael said.

The Texas Bucket List – Tejas Chocolate and Barbecue in Tomball

by

Tomball, Texas- Burger of the week is now the Bite of the Week. We will be featuring everything there is to experience in Texas when it comes to food. We start things off here in Tomball, at a place known for barbecue and something sweet. We’re at Tejas Chocolate and Barbecue.

Since 2015, Tejas BBQ has been tossing out their take on Texas BBQ. While that sounds a bit redundant, the food is anything but that.

“It’s barbecue at an elevated level,” Scott Moore said. “It’s craft barbecue.”

5th generation Texan Scott and his brothers Greg and Michelle Holland founded this fine place for food in an old house built in 1907 located in the Old Town part of Tomball. But when the trio got started, BBQ was even on the back burner.

“Yeah we started our business as a chocolate maker,” Scott said. “We turned it into a barbecue joint and a chocolate shop. “

Janie Williams is part of the chocolate crew.  She’s part of the team that meticulously creates this culinary confection from scratch.

“House made chocolate, where we start out with our own cacao so you don’t find that too often,” Janie said.

Usually taking it easy later in life doesn’t require this much work. However, when you see how it’s  prepared and the passion that goes into the meat mastery, it makes sense why it’s so worth it.

“Yeah that’s right I’m not a spring chicken anymore. I’m 54, but this is my retirement,” Scott said. “It’s a lot of attention to detail, doing things by hand, doing it slow, taking your time and being careful about how things are cooked.”

First the briskets are trimmed by Brandon and seasoned by James. To say Brandon puts a little pizazz on his preparation might be putting it lightly.

“He likes to bring in the seasoning from over the top,” Scott said. “I kind of mean over the top.”

There is a method to this madness.

“It’s part of the elements of being in craft barbecue is taking your time, buying premium meats, trimming it to the way you want it, seasoning by hand,” Scott said. “There’s a lot of attention to small details.”

28 briskets a day are placed in a offset smoker using post oak wood to give the beef a mild smoky flavor.  Once a week, on Thursdays to be exact, Tejas makes a pastrami brisket and beef rib. You might want to get in line for that right now because waiting around here is normal.

“Now it’s very rewarding, we can enjoy that people come for the food and you see them coming back,” Scott said. “I like to tell people all the time ‘nothing says I love you like a reorder’ and that’s the ultimate compliment, when somebody gives you money twice for your food. We tell people ‘come early eat well, come late you might not get a plate’ and that’s what they’re there for, they wanna eat.”

Well, we want to eat so Greg put together a smorgasbord of bountiful BBQ known around here as the Hero Plate.

I’m speechless, and that doesn’t happen very often,” Kati Stimpson said. “I mean it really is, and it sounds so cliché. It really melts in your mouth, it really is the good.”

When you don’t even know what your face is doing, your taste buds have taken over.

You can tell when you’re eating this the quality the effort they’re putting into their craft, it’s very apparent,” Tim Stimpson said.

Well, whether you fancy chocolate or barbecue, it’s safe to say Tejas Chocolate and Barbecue in Tomball, Texas is well worth a stop on The Texas Bucket List.

“So it’s a place you come where there’s foods that are handcrafted,” Scott said. “Great barbecue and great beers, what a time to be alive.”

The Texas Bucket List – Howard’s in Shiner

by

Shiner, Texas.  A town synonymous with Texas culture is a pilgrimage for people who like to quench their thirst for the Lone Star State style of life.

But the old Spoetzl Brewery isn’t the only place in town to get one of their namesake beers.  You can also head to a little convenience store on the northwest side of town simple known as Howards.

Howard Gloore is a simple man of Swiss descent that grew up in town and the convenience store he opened back in 1984 has been a one stop for shop for everyone in Shiner.  And I do mean one stop shop. You can find beer, bait, ammo.

“I sell ’em a hunting license, fishing license,” Howard. “Buy the bait, buy the ammo. Gotta have a beer and ice to go with it.”

Looking for a movie? Howard’s got them!  Even on VHS.

“Three movies for three days for three dollars,” Howard. “That’s our rate. And it’s been that same way for probably about 15 years.”

What people really come here for is a cold one and to catch up. Because at Howard’s, it’s more than just a store. It’s a place for people to connect.

“I mean, some people call it a grocery store, other people call it a bar,” Zach said. “This is a convenience store. It’s convenient for me to drink a beer.”

Now usually popping a top at a place like this is not the norm.  Howard’s, however, is a bit different.

“Of course, I did an on-premise beer license from day one, which most stores do not have,” Howard said. “They rather you just buy the beer and out the door, and see you later. But, I wanted people to come here and visit and enjoy each other and have a good time. When you can sit around with a beer, that’s what you do.”

It’s not often you’ll find a corner store with a covered patio but thanks to the popularity of Howard’s, a backyard to beckon the big talkers in town was only natural.

“Come here after work and grab a cold beer and sit out underneath the trees and have a good time,” David said. “Talk to everybody. It’s a good time.”

Being a purveyor of personal connections is sort of what Howard set out to do when he opened his lackadaisical lounge.  Prior to his career in convenience, Howard had an a career in dentistry that most people prefer not to think about.

“I was a dentist,” Howard said. “Yeah, nobody likes that guy.”

With patrons not being exactly ecstatic to see him, Howard needed a change of pace and opened his store.

“I love this, ’cause it’s literally a community gathering center, and it’s simply a gas station,” Howard said. “It is a gathering center. That’s exactly what it is and that’s, from day one, that’s what I wanted.”

So if you even find yourself passing through Shiner, looking for a conversation with a cold one, a visit to Howards is well worth a stop on The Texas Bucket List.

“Howard’s is the meet and greet and make new friends, make new family,” Zach said. “You come here one day thinking. Next hour, you turn around, you got a best friend. Somebody that’s gonna sit there and drink with you, have a great time with you, for years to come.”

The Texas Bucket List – Southern Waves Sailing Charters in South Padre Island

by

South Padre Island, Texas- With so many adventures by land here in the Lone Star State, we headed to the coast to see what we could find on South Padre Island.  We’ve checked off the Port Isabel Lighthouse, built sand castles and even enjoyed some local seafood, but when we heard about a way to see South Padre Island from the water, we jumped aboard.

Relaxation, recharging, and really just having fun are some of the most popular things to accomplish down here.  But as the sun starts to set on south Texas, there’s a charter that will take you away for a serene sunset sail.

“You’re on the water, you get a view, you can’t go wrong with that,” Rhonda Ferrone said.

Rhonda Ferrone (Fur-own) and her husband John started Southern Waves Sailing Charters back in 2006 when they moved to the Island from the big ol’ city of Dallas.

“It’s dangerous because it’s like being on vacation every day,” Rhonda said.

With multiple businesses on the bustling island, it all started with the boat cruise and the simple idea of taking folks out on the water, making them a meal, and watching the sun set.

“Where else can you go,” Rhonda said. ”You have a grill, a chef grilling away, a musician singing away. I think it’s definitely different, and I think that’s the novelty of it.”

Faustino Camacho goes by the name Captain Tino and he’s in charge of this two-hour tour. As the cruise moves along, the smell of fajitas starts to fill the sea air and the sounds of a few BYOB cans popping interrupts the waves hitting the bow, but not in a bad way.

“You’ve got Chef Diego there, a five star chef, you know, everybody loves his cooking,” Captain Tino said. “Taylor on the tunes, every night, beautiful music and our weather. Our weather is one of the main things everybody loves about it. And of course Captain Tino.”

This low-key cruise focuses on one thing: relaxing and seeing the sights of South Padre from a different perspective.

“I think it’s two hours of escaping reality really,” Rhonda said.

Conversations are quiet. Reflections happen on the water and in the minds of those soaking in the final minutes of a summer sunset.

“Something about it, nice and relaxing, you can stare at it and watch another day pass by, “ Captain Tino said. “Looks like we’re going to have a good one. Real good one.”

These moments are some of our favorites here on The Texas Bucket List.  It’s a chance to think about this crazy ride called life and how lucky we are to live in state full of so much history, personality, and passion.  How each one of us in somehow connected to this piece of the planet that somehow calls to us in a way we love to hear.

“It’s home to me, that’s for sure, “ Captain Tino said.  “I’m a local, so I’ve been here all my life, born and raised and growing up on these waters, you know, wouldn’t have it any other way. This is nice.

The Texas Bucket List- Highland Park Old-Fashioned Soda Fountain

by

Dallas, Texas- Mark your calendars, The Texas Bucket List 11th season premiere is just a few days away on September 8th! You will also want to carve out some time to make a quick trip to today’s stop. You see, we are in Dallas, right next to the Highland Park at an old soda shop that has been here since 1912. However, you will want to come in fast because it is just about to shut its’ doors.

We are going to check out the Highland Park Old-Fashioned Soda Fountain.

“Generation after generation comes here,” Gretchen Williams said. “Five generations. Someone told me six. That’s a long time.”

To say the Highland Park Soda Shop is a fixture might be putting it lightly.

“This is the kind of food that does not go out of style,” Gretchen said.

Gretchen Williams and her husband Sonny have owned the business since 2006, and they did not change much.  All they have had to do is simply keep up with what the diner has been known for all these years.

“Grilled cheese and milkshake are the number one sellers,” Gretchen said.

Despite their long-storied history, the doors are about to close at the sought-after soda shop.

“It’s very bittersweet for a lot of people,” Gretchen said. “They don’t want you to leave. And it’s not that we want to leave. It’s we don’t own the building. It’s been redeveloped. We understand progress. It’s a business. And so it’s one of those where people are like, “You’ve sold!” And it’s like, “No. We didn’t sell. But nothing stays the same forever.”

While the grilled cheese sandwiches and milkshakes will still be available at the state fair, you only a few days to get your last taste of this over 100 year old business.

“Well, they need to come here quick because the bucket’s going to go down,” Gretchen said.

So be sure to check off this Texas treasure, the Highland Park Old-Fashioned Soda Shop, before it kicks the bucket on September 9th. Also, be sure to check out our season premier September 8th on a television station in your area.

“Sunday, September 9th is the last day,” Gretchen said. “We’re not saying that we’ll close at six. There will probably be some people in line and we’ll try and serve all those people. But get in here and have that last taste of, you know, fun, classic American food.”

The Texas Bucket List – Herd’s Burgers in Jacksboro

by

JACKSBORO, Texas — Since 1980, Herd’s Burgers has been slinging out a time-honored tradition out of a house on the north side of town.

What makes Herd’s such a sought after hamburger joint is it’s history prior to 1980, a story that goes all the way back to the teens of last century!

Danny Herd took over the family business, which was started by his great Aunt Ella Gafford in 1916, in 2008 after retiring from his day job.

“I think the business was 92 years old when I took it over,” Danny said. “How many businesses do you know that are even 92 years old, even how many that are in the same family. I’m just blessed to be able to take it over and keep it running.”

For Danny, the secret to success was simply not to change a thing. Danny’s Grandparents took it over in the restaurant in 1946 and Danny’s parents started their tenure in the 70’s.

“People remember my parents working down here,” Danny said. “For 30 something years they ran it together. By the time they retired, for a lot of people that was their entire life.”

While the location has changed, nothing else has. Danny still makes the burgers on the same cast iron grill that his father and his father before him.

“You know as I got ready to retire I came back and stood next to him cooking,” Danny said. “He gave me a lot of his little tips.”

The magnitude of carrying on this family tradition that means so much to the town of Jacksboro is an honor that Danny doesn’t take lightly.

“It’s a lot of history, a lot of family, a lot of memories,” Danny said. “I’m just blessed and fortunate to be able to take it over and keep it going however I can.”

When food and family can bring a grown man to tears, that something we truly want to support so we headed about 4 feet to unleash the double double.

“There’s no frills it’s just basic,” Danny said. “I think that’s probably why it has been around for so long. There’s no gimmicks it’s just a good burger.”

So good, some people eat two at time!

“I only get a chance to come here every two or three weeks so I just come in and get my fill,” customer Jack said.

Danny starts by taking a chip off the old block…..of beef. Two quarter pound patties are cooked while the bun rests on top of the patty. Once the beef is cooked, the burger is topped with salt, mustard, cheese onions, pickles, and lettuce.

“You know to me trying to cook away, you want to make sure everyone is getting their money’s worth,” Danny said.

There’s no denying a burger with this much Lone Star State lineage.

“It’s a one of a kind experience that they will never get anywhere else,” Jack said.

Well, we definitely hit the jackpot in Jacksboro.

“It’s just a testament to this place has been here a little over 100 years,” customer Doug said. “What restaurant has that? Seriously, what restaurant has that?”

Not an incredibly greasy burger, just enough grease to make it excellent, and the history in here is amazing. Whenever you go across Texas eating hamburgers like this and you can taste the difference just because of what the griddle is cooked on, that’s why you come.

“Everyone in the town kind of rallies around this place,” customer Jordyn said. “Every time I come here people are saying you need to get you a Herd’s burger.”

When in Jacksboro just follow the herd to Herd’s Burgers for a burger that is well worth a stop on The Texas Bucket List.

“If they want the best burger in Texas you got to come here,” Jack said.

 

The Texas Bucket List – H&H Car Wash in El Paso

by

EL PASO, Texas — Out in the west Texas town of El Paso you’ll find a car wash, doing it’s best to keep the dust of the desert at bay. Owner Maynard Haddad is a local legend. The H&H Car wash has a squeaky-clean reputation when it comes to washing cars, Maynard on the other hand is about is about as colorful as they come.

“I grew up on this block,” Maynard said. “I was born right over there. In those days they didn’t go to the hospital, they just dropped your ass and kept going.”

Since 1934, Maynard has been a part of the Sun City and he pretty much tells it like it is.

“It’s the only place in town where the customer is always wrong,” Meyer said.

The oldest of 6 children, Maynard’s Father came to the states from Syria and in October 1958, he opened the H&H.  Maynard may not move as fast as he once did but he still runs the place and provides the entertainment by just being himself. But the food that you’ll find while waiting for your wheels is what’s really the main attraction. The huevos rancheros, chilli rellenos, and tacos are the talk of the town.

“If you ask me what my favorite place in the world is it’s H&H car wash,” Shelly said.

Since 77, Tonya (tone-ya) Carado has been in charge of the comida that brings in the crowds.

“Everybody stops by and gets there car washed and eats,” Hector said. “By 11 it’s standing room only.”

To say it’s old school at this classic car wash might not be an accurate enough description.  In a world were political correctness reigns supreme, Maynard has no interest in sugar coating the way he feels or the way he does business.

Despite his demeanor, it’s Maynard’s passion that pulls through.

“I love working and I get to experience with people like y’all plus you met those folks in there,” Maynard said. “What in the hell do I wanna do.”

So Maynard sits sprouting off, endearing himself to some while others aren’t sure how to react to his random rants. In the end, if you can cut through to the core of this sometimes crotchety but cared for man you’ll find a very spirited Texan who simply takes life, one car at a time.

“It is part of the culture of El Paso,” Shelly said. “It makes me feel so warm and fuzzy inside. Just the whole El Paso experience when I get here.”