Meet the Composter: Tex Mex Connection

Tex Mex Connection

If you don’t frequent Tex Mex Connection in North Wales for the fresh food and margaritas, you should give it a try. Or maybe it’s your favorite neighborhood place because of its commitment to community and sustainability. This family-owned and run restaurant opened in 1984, driven by the passion of bringing Tex-Mex food to the community as well as decreasing its carbon footprint – they recently moved their compost collection to Back to Earth Compost Crew!

Owner Jane Keyes, who was born in Germantown and raised in Fort Washington, lived in Texas for three years as an adult while starting her family. While there, she fell in love with the food so much so that she was compelled to bring it back to the east coast. Plates such as ribs, fajitas, and chili made from scratch daily and served at the restaurant are Texas dishes, not Mexican. She’s quick to point out that she never intended it to be an authentic Mexican restaurant. When she took over her parent’s corner bar, her vision was to serve a fusion of Texas, Mexican, and Southwestern cuisines.

The sustainability measures just seemed like a no-brainer and have been a continuous philosophy and long-standing practices since the restaurant’s inception.

“Restaurants make more waste than other businesses so we do what we can to mitigate impacts,” Jane said.

Aside from Back to Earth Compost Crew picking up compostables weekly, Jane and her staff, which includes her son Cyle as partner and restaurant manager, use green products however they can. So, inside Tex Mex Connection, you’ll find LED lights, cloth napkins, hay straws, locally sourced seasonal ingredients, green cleaning products, and recycled paper. You’ll see other upcycled touches throughout the dining room and bar that include black walnut paneling and a patio built with reclaimed barn wood.

Taking it further, Tex Mex Connection is a Three-Star 100% Landfill-Free certified restaurant.

Jane’s sustainable philosophy and approaches also have an impact on the local community. Each year, the restaurant partners to host a 5K which drew more than 1,700 participants pre-covid and raises funds for the Wissahickon trails, and local organizations such as EMT, Volunteer Fire Department, and local Police Department.

“We all have a responsibility to make a difference and to be as eco-friendly as possible,” she said with a shrug. “It’s really not that big of a deal. You just have to stop and think about it.”

When you go: Tex Mex Connection, 201 E. Walnut Street, North Wales; open Wednesday – Sunday. 

Back to Earth Compost Crew is happy to have Tex Mex Connection in our composting community!