Went to Ninfa's recently, knowing they had changed owners and menus. (Allison Cook in the Houston Chronicle). I ordered carnitas and had them cook them the old way, they will do that with anything on the menu, and was disappointed. Let me backtrack, we started with queso flameado which I had been craving. It had a funky cinammon taste that I did not care for at all. Chips and salsa were ok but the red sauce lacked some oomph. The carnitas, while cooked the same, crispy outside, moist inside, also had a funky seasoning, nutmeg maybe. Two things I've given up on years ago, the tacos a la Ninfa and the Ninfaritas, we did not sample. My family has been going since the days of the old front room, when the tacos were made with ribeye and would melt in your mouth. They now use fajita meat, while seasoned well, the quality and chances for gristle don't suit me, I know I'm being picky here. One of the waiters whom if been using for years confirmed my suspicions that the Ninfaritas, while using the same mix, have far less tequila. While I rarely drink anymore, I would like an occasional buzz instead of a hwadache that they give me. I can understand, however, the reduction in tequila, things have changed for the good since the crazy 70's and early 80's, I literally have seen two waiters carrying patrons out. Anyway, can anyone give me a reason to return, something new. The carnitas in the Chronicle review sound interesting. Bottom line, my wife was eating the leftovers and said that the only thing that hasn't changed is the tortillas.