Each month, native Midlander Shannon Laning invites readers to explore the flavors, histories, and Midlanders behind some of our community’s most beloved dining spots.

Date night it is! Just down 191, headed west, sits Maria’s, tucked into Parks Legado just east of Odessa. For a lifelong Midlander, anything over seven minutes can feel like a road trip, but after spending time in Houston and Dallas, my perspective on traffic and travel time has mostly evolved. Note the emphasis on mostly. That said, if there’s one exception worth making, it’s Maria’s.

This isn’t just any Tex-Mex spot — this is a restaurant rooted in family, tradition, and decades of Texas hospitality experience. Maria’s is the brainchild of Chef Felipe Armenta, the San Angelo–raised chef and restaurateur who founded Far Out Hospitality and has quietly built one of the most dynamic restaurant portfolios in Texas. Armenta literally grew up in the kitchen — both of his parents were chefs and restaurateurs, and from a young age, he was learning how to cook by his mother’s side.

Maria’s is named after his mother, Maria, a tribute that runs through the menu’s inspiration and the restaurant’s warm atmosphere. The first Maria’s opened near TCU in Fort Worth back in 2021 as Armenta’s modern, elevated take on Mexican favorites — authentic, familiar, but refined and playful at the same time. A second Maria’s opened here in Odessa in 2025, and a third is planned to open in Irving later this year.

Armenta’s culinary journey didn’t start in a big culinary school — it started in his hometown, learning from family and then refining his craft across kitchens around the country before returning home to Texas. His first restaurant, The Grill, debuted in San Angelo in 2008 and has remained a local favorite ever since.

Since then, he’s expanded Far Out Hospitality into a group of uniquely styled restaurants that range from casual café fare to fine dining. One of the standout crown jewels in that family is Cowboy Prime in Midland — a concept Armenta developed alongside two-time Michelin-starred chef Graham Elliot. Cowboy Prime brought one of the only true upscale steak and seafood dining experiences to the Permian Basin, pairing prime cuts and fresh seafood with world-class wines in a setting that feels both polished and welcoming.

From the moment you pull up to Maria’s, you know you’re in for something special. Maria’s neon blue sign glows like a beacon, calling to anyone craving an elevated dining experience. Step inside and you’re immediately transported. Colorful tile work, rich textures, and warm tones fill the space, making it hard to tell if you’re still in West Texas or suddenly on vacation with your best friends in Cabo. The atmosphere alone sets the tone before the first plate ever hits the table.

As with any respectable Mexican restaurant, chips and salsa arrive promptly — but these are not your average chips. They’re thick, crispy, and sturdy in the best way. I compare them to those wedding invitations that are so heavy you know the couple spared no expense — you
have to go. These chips are the same way: substantial, intentional, and the perfect vehicle for the deeply flavorful salsa.

Horchata isn’t typically my go-to, but since it was a seasonal menu item, I couldn’t pass it up. I’m so glad I didn’t. Smooth, cinnamon-forward, and lightly sweet, it was the ideal way to start the meal and set the mood for what was to come.

For appetizers, we shared the tuna tostada and the sopa de pollo– chicken meatball soup. The tuna tostada was bright, fresh, and perfectly balanced with just a touch of heat, while the chicken meatball soup was rich, comforting, and packed with flavor — exactly what you want on a cool West Texas evening.

The waitstaff deserves its own moment. Attentive without hovering, knowledgeable without being overbearing, and perfectly timed, they struck that rare balance that lets you truly relax and enjoy your night.

I’m always a sucker for a skinny margarita, and Maria’s did not disappoint. Served in a beautiful etched lowball rimmed with sea salt, it tasted anything but “skinny” — bright, balanced, and dangerously good.

For our entrées, I ordered the asado de puerco — braised pork in parilla chile sauce — while Zack chose the seafood enchiladas filled with blue crab and butter-poached shrimp, topped with queso fresco and a spicy almond, poblano, and sour cream sauce. It was a genuine toss-up as to who ordered the better dish. The asado was rich, indulgent, and full of depth, served in a build-your-own taco style that made every bite customizable and satisfying. The seafood enchiladas came three ways, each one distinct, each one delivering bold, layered flavors that lingered long after the plate was cleared.

Naturally, dessert was non-negotiable. We went classic — with a twist. Not tres leches. Not cuatro. But cinco. The Cinco Leche cake was the pièce de résistance, indulgent and unforgettable. Could I taste all five milks? I’ll leave that for you to discover on your own — but trust me, it’s worth the hype.

Maria’s isn’t just a restaurant — it’s a delicious extension of Felipe Armenta’s story: family heritage turned into hospitality passion, local Texas roots turned into a growing state-wide culinary footprint. From San Angelo to Fort Worth to Midland and Odessa, Armenta has proven he knows how to blend comfort with sophistication, and Maria’s is yet another shining example of that talent.