According to Locals, These Are the Enchiladas Worth Driving Across Texas For

If you have ever rerouted a road trip for comfort food, Mary’s Cafe in Strawn makes the detour worth every mile. Locals rave about plates that barely fit the table, and yes, the enchiladas make loyal fans out of first timers. You can taste the small town pride in every saucy, cheesy bite, especially when they pair with that famous chicken fried steak.

Bring an appetite, bring a friend, and bring patience for the lunch rush because good things take time.

1. Cheese Enchiladas with Red Chile Gravy

These classic cheese enchiladas arrive blanketed in a brick red gravy that clings to every edge. The tortillas are tender, rolled around a generous cheddar core that melts into a silky pull. You get the aroma first, then the pepper warmth, and finally that nostalgic, diner style comfort that wins over skeptics.

Pair them with borracho beans or hot fries and you will understand why locals swear by this plate. The gravy is more Texas chile than Mexican mole, bold but friendly. Add chopped onions for bite, then mop every streak with Texas toast so nothing goes to waste.

If you time it right, you might catch them alongside a side salad and house salsa. Simple, hearty, unforgettable.

2. Downtown Danny Brown Combo

Two cheesy enchiladas share the stage with a small chicken fried steak, and you will want both. The enchiladas deliver melty comfort under that signature red gravy, while the CFS brings fork tender crunch with a side bowl of creamy gravy. It is the best of Mary’s in one full plate.

Chips and salsa arrive first, crisp and lively, warming up your appetite. Borracho beans and toast round things out, giving you scoops, dips, and sops for every last bit of sauce. You might need a to go box, but you will not complain.

Locals order this when deciding between steak and enchiladas is impossible. Bring a friend, split it, then argue over who gets the final saucy bite.

3. Green Chile Chicken Enchiladas (Local Favorite Twist)

When cravings lean bright and tangy, these green chile chicken enchiladas answer fast. Shredded chicken tucks into soft tortillas, then a tomatillo forward sauce wakes everything up with gentle heat. The cheese binds it all together, stretching just enough to make you smile.

Locals love the balance: zesty, creamy, and comforting without blasting your palate. Add a spoon of beans for earthiness, then a squeeze of lime if you like extra pop. The dish eats lighter than the red sauced version, perfect when you still want dessert.

You will notice the kitchen’s no frills focus on flavor over fuss. It is small town honesty in enchilada form. One bite, and that three mile detour becomes a tradition you will repeat.

4. Stacked Enchiladas with Fried Egg

Stacked enchiladas bring that diner drama to the table. Layers of tortilla, cheese, and red chile sauce build up like a savory lasagna, then a sunny fried egg crowns it. Pierce the yolk and the sauce turns rich and golden, coating every layer.

This is the move when you want forkable comfort with a little swagger. Onions add snap, beans add grounding, and toast helps you chase every drip of yolk and gravy. It feels like breakfast met supper in the best way.

You will probably slow down halfway through, but keep going. The textures stay soft and satisfying without getting soggy. Around here, it is a secret handshake order locals love to recommend.

5. Beef Enchiladas Plate with Onions

These beef enchiladas lean savory and satisfying, the kind you remember later while driving home. Seasoned ground beef tucks inside tortillas before a generous pour of red sauce and melted cheddar. A sprinkle of raw onions wakes up each bite with a little crunch and sweetness.

Locals like pairing this plate with fries, beans, or both, because Mary’s portions mean options. The fries arrive hot and crisp, a perfect contrast to saucy bites. Beans bring warmth and depth, rounding the plate.

You will want extra napkins and maybe a plan for leftovers. This dish travels well and reheats like a dream. And yes, it is worth the short detour off the interstate every single time.

6. Enchiladas Supreme Sampler

Can not decide which enchiladas to try first? The Supreme Sampler lets you taste across the menu, usually mixing cheese, chicken, and beef with complementary sauces. It is a tour of Mary’s enchilada strengths on one plate.

Each roll brings something different: melty nostalgia, zesty brightness, or hearty savoriness. The sides keep pace, from beans to a crisp salad that cuts the richness without stealing the show. You get variety without sacrificing portion size.

This is the order to share if you are new here or just curious. Take notes, trade bites, and pick a favorite for next time. Odds are, the table will split down the middle and everyone leaves happy.

7. CFS Topped Enchiladas

When locals say go big, they mean enchiladas crowned with chicken fried steak. You get cheese enchiladas under red sauce, then tender slices of CFS layered on top, and a bowl of cream gravy on the side. Drizzle as you like for a best of both worlds situation.

The crunch of the breading plays against the saucy tortillas, giving every forkful contrast. It is indulgent, proudly Texan, and completely satisfying. Do not plan anything afterward except a scenic drive home.

This is also a smart plate to split. You still get the enchilada comfort, plus the steak everyone talks about. Save room for toast so none of that gravy gets left behind.

8. Kids Size Cheese Enchiladas

For younger diners or lighter appetites, the kids size cheese enchiladas deliver the same Mary’s flavor without the full commitment. Mild red sauce keeps the heat friendly while the cheese melts into that familiar, stretchy comfort. It is simple, approachable, and easy to love.

Fries on the side add a crunchy break between saucy bites. The portion leaves room for sharing dessert or stealing from someone else’s plate. Parents appreciate the no fuss presentation and dependable flavors.

If you are pacing yourself for a larger shared entree, this is a smart move. You still get that enchilada fix in a manageable size. And yes, you can upgrade the heat later when you are ready.