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Pearland’s King of Meat Will Unveil New Tex-Mex Concept in Pearland

Pearland Killen's BBQ Tamales

It’s official, folks: As of this week, Chef Ronnie Killen has keys in hand for a space within Pearland’s Silverlake Plaza at 9330 Broadway, Suite A200, where he will finally put rumors to rest and open his first Tex-Mex restaurant. Beyond cosmetic updates to the walls, floors and décor and outfitting the kitchen with a wood-burning grill, Killen anticipates minimal renovation to the space. He expects to open Killen’s TMX by November 2018, barring any permitting delays.

“I have my vision of what I want it to be and am very excited to see what we can do,” says Killen. At a time when interest in both thoughtful, well-executed Tex-Mex and Mexican cuisine is growing across the country, Killen welcomes the new challenge and looks forward to exploring how his team can incorporate their mastery of smoke into the menu. “Killen’s TMX is definitely going to be different than any other Tex-Mex restaurant.” Among those who’ve eagerly awaited such a turn of events is Killen’s son, Cameron: “He’s been wanting me to open a Tex-Mex place for 10 years,” says Killen. “One of his all-time favorite foods are my cheese enchiladas.”

Indeed, those beloved enchiladas will grace the new menu during seated dinner service, along with other familiar Tex-Mex items that have debuted at Killen’s Barbecue as part of the expanded menu available during seated dinner service, including brisket and smoked chicken enchiladas, wagyu beef fajitas, tacos, nachos, quesadillas and queso. Killen’s TMX will provide an opportunity for the chef to showcase his take on authentic Mexican cuisine as well, including a variety of housemade moles, salsas and tortillas. Expect dishes utilizing Gulf Coast seafood that transport you to a seaside resort in Cabo San Lucas, Mexico,where Killen recently sharpened his skills while studying regional preparations and flavors.

As to the smoke influence, Killen plans to source barbecue brisket, chicken and other smoked ingredients from Killen’s Barbecue, located just 5 miles down the road.

Killen’s STQ Executive Chef Teddy Lopez will provide significant leadership in developing the menu alongside Killen, as well as transitioning culinary staff to the new restaurant. As with other Killen’s establishments, business partner Deanna Killen, co-owner and beverage director of Killen’s Steakhouse, will build out the bar program. Anticipate an emphasis on craft cocktails and agave spirits, including those of the beloved frozen variety, in addition to craft beer and wine selections.

The 5700 sq. ft. space will seat about 150 and includes a private dining room. Both valet and self-parking will be available.

Guests can look forward to South of the Border vibes in the dining room, including hand-painted blue-and-white china serveware and classic fiesta-style glassware from which to sip those margaritas.

Killen’s TMX will serve lunch and dinner Sunday – Thursday 11 a.m. – 9 p.m. and Friday – Saturday 11 a.m. – 10 p.m. The restaurant will accept reservations via and will seat walk-ins on a first come, first served basis. For updates on progress, follow the restaurant on Facebook at, Twitter at or