Smoked brisket enchiladas, Wagyu beef fajitas, short rib tamales: these are what you’ll find at chef and restaurateur Ronnie Killen’s newest venture, Killen’s TMX, now open at 9330 W. Broadway in Pearland. Check out the menu below, featuring Tex-Mex-meets-barbecue dishes like pecan-smoked barbacoa short rib or smoked pork belly served chicharrones-style. Gulf Coast seafood like grilled whole snapper with smoked tomato sauce a la Veracruz round out the menu, as well as moles and tortillas made in house.
At the bar, Killen’s beverage director Deanna Killen is mixing up margaritas and other cocktails built around tequila, mezcal, and sotol, which is Chihuahua’s regional spirit made from the sotol plant.
Killen’s TMX is currently open for dinner service only, which is available from 5 p.m. to 9 p.m. Tuesday through Thursday, 4 p.m. to 10 p.m. Friday through Saturday, and 4 p.m to 9 p.m. on Sunday. The restaurant will roll out lunch with classic Tex-Mex items soon, along with weekend brunch. A bar menu will feature Mexican street food like tostadas, street tacos, elotes, quesadillas, and more.
To develop the menu, Killen worked alongside Executive Chef Teddy Lopez of Killen’s STQ, Killen’s barbecue pitmaster Manny Torres, Killen’s Director of Culinary Operations Graham Laborde and Chef Louis Lopez, who served as head chef at Killen’s Steakhouse and now leads the Killen’s TMX kitchen. Culinary staff (90 percent of whom have Mexican heritage and have worked with Killen’s for years) were encouraged to suggest ideas for the menu. “It’s important to me to honor my kitchen team and their family … I want them to be proud of the dish that has their name on it,” Killen said in a press release.