- Who is (was) Texas
He was an outlaw that roamed the mountains and plains of North and
West Texas around the middle of the nineteenth century.
Remember, most of New Mexico and the better part of Colorado used to
belong to Texas. He was immortalized in the hit song "Big
Iron" by Marty Robbins. Texas Red loved the good things in
life and it's been said that he once traded all the loot from a train
robbery for a good steak and bottle of whiskey.
Texas Red was also the nickname of the man who built the first
building that became Texas Reds Steakhouse in Red River, NM.
John Richard Gill, an entrepreneur, western actor and stuntman, rodeo
rider and raconteur had his pick-up break down on him in Red River
while enroute to a rodeo in Wyoming. Not only was there no one
to fix his truck in this little mountain village back in the 50's, but
even if there was, he couldn't have paid for it. So he stuck
around and became a legend. He had always hoped Red River would be the
site for a John Wayne movie so he built his office and home on Main
Street to look like an old west store front. John Gill never did
get to see his building in a western but he did appear in "The
Alamo" with John Wayne. His somewhat more industrious brother and
his family turned the historic looking building into a legend itself, Texas
- Why do you throw peanut
shells on the floor?
Mostly because it's fun. We've never seen a kid,
no matter what age, who doesn't love to throw things on the
floor. At Texas Reds it's not only allowed, it's required.
It also gives you something to do while reading the menu and the
roasted peanuts inside keep you from starving until your appetizer
gets out. Besides that, the rich oil in the shells makes the hardwood
floor look great.
- Who sweeps them up?
The manager at the end of the
night. That's how he makes his money, from all the quarters that
get thrown on the floor along with the peanut shells.
- Why do you use 100%
cotton tablecloths and terry cloth napkins?
The red and white tablecloths are a
tradition in the old west and at Texas Reds in particular. Even
though they are much more expensive to use and require more of the
wait staff's time, our patrons appreciate it, 'nuff said. The
terry cloth napkins soak up more. Our steaks are very juicy.
- Where does all the
western art come from?
All of our existing and proposed
steakhouses are right on the outskirts of thriving artists
communities. What do the artists who are on the outskirts, not quite
in the mainstream, of an art community need most?
Almost all the really fine original western art work and prints you
will see on the walls is there on consignment or is an example of a
commissioned artist's work. Many of the artists who once
displayed at Texas Reds are now showing in galleries around the
world. Some have paid their consignment fee with pieces that fit
in best at the steakhouse and some have given works in gratitude for a
place to start. Still others traded their work for a few meals
until they became famous.
- Aren't there locations
better suited to success for your restaurants?
It all depends on your definition of success. Texas Reds is family
owned and operated, and depends on people who are looking for a
special place to dine, celebrate or entertain. Those people seek out
Texas Reds, and have for over thirty years.
The regular customer who comes in at least once a week and families
looking for a good meal at a good price appreciate the constant
quality and fair price for a superior product. Event planners
appreciate the attention to detail that insures their party's
success. To be treated like family you don't have to be on the
- Why don't you take reservations?
There's no way to tell how long it takes
for everyone to enjoy their meal and we feel it's rude to ask them to
get up before they're ready. However, sometimes the wait for a
table can get a little long so in Red River we encourage people to call ahead (754-2964)
and put their name on the waiting list, if there is one.
- What are Sody
That's what the ole timers called
sarsaparilla and root beer.
- What are Green
A wonderful mild to medium (sometimes hotter)
pepper grown all over New Mexico that compliments the flavor of nearly
all meat and vegetables. (Not particularly recommended as a topping
for the peach cobbler a-la-mode.) Their flavor is really enhanced when
served roasted and peeled, hot off the char-broiler, Texas Reds style.
- What's going on in town?
The employees of Texas Reds will talk to
you if you ask them a question. That comes from hiring the best and
the brightest. They will be happy to find an answer for you if they
don't already know it, but they probably do. And, bucking the latest
trend, you will not get your waiter's life story unless you ask for
- Why does the wait staff
Since all our locations have their own
unique atmosphere, to say nothing of climate, the one constant uniform
accessory is the red bandanna. There have been occasions when that
bandanna has been auctioned at the table to the highest bidder.
- Can I keep this menu?
Yes. There are at least six reasons why
our menu looks like a newspaper:
1) It's the
cheapest paper we can find so it doesn't cost much for us to give them
2) It looks
3) It gives
our employees a creative outlet to write new articles every once in a
4) If they
get dirty we can just throw them away. You're always guaranteed to get
a fresh, clean menu,
great advertising, and
6) They make
a good fire starter.