In 1973, Mama Ninfa Laurenzo did something no one had done before. She took skirt steak — a cut most butchers threw away — marinated it, grilled it over mesquite, and served it sizzling on a plate with fresh tortillas. She called it "Tacos al Carbon." The rest of the world would come to know it as the fajita.
What started as a five-table restaurant inside a converted tortilla factory on Houston's Navigation Boulevard became a dining revolution. Today, Mama Ninfa's legacy lives on through El Tiempo Cantina, founded in 1998 by her son Roland Laurenzo and grandson Domenic. The name means "The Time" — a reflection of the family's philosophy about savoring life's great moments.
El Tiempo has grown to more than 14 locations across the Houston metro area, plus concession stands at Minute Maid Park and NRG Stadium. During the 2022 Astros postseason, the team at Minute Maid Park served roughly 500 gallons of margaritas per game. That kind of volume doesn't happen without equipment you can count on.
Everything at El Tiempo is made from scratch — tortillas, salsas, dressings, soups, and desserts — using recipes passed down through three generations. Their signature margaritas are mixed by a longtime employee named Pedrito, who uses the same secret recipe with Hornitos Reposado tequila at every location. The meats are grilled on proprietary "anafre" hibachi-style grills with mesquite embers, and portions are so generous that nearly half of all guests take food home.
El Tiempo was named "Best Tex-Mex" by the Houston Press and ranks among TripAdvisor's top 40 restaurants in all of Houston out of more than 4,400 listings. They hold a 4.4-star Google rating with hundreds of reviews praising the beef fajitas, fresh tortillas, and frozen margaritas.