If you’ve spent much time driving through East Texas, you know the drill. You see a faded sign, a gravel-adjacent parking lot, and enough pickup trucks to start a dealership. That’s usually where the good food is. Ruby's Mexican Restaurant #3 in Lufkin is exactly that kind of place. It isn't trying to be a sleek, modern fusion bistro with deconstructed tacos and twenty-dollar margaritas. It’s a local staple. It’s loud during the lunch rush. It smells like sizzling onions and rendered beef fat. Honestly, if you aren't leaving with a slight scent of cumin on your clothes, did you even go?
People around here have a specific relationship with the Ruby's locations. While there are several "Ruby's" in the region, the #3 spot on North Timberland Drive has its own gravitational pull. It’s the kind of place where the servers recognize the regulars, and the chips arrive at the table before you’ve even fully sat down.
The Reality of Tex-Mex at Ruby's Mexican Restaurant #3
Tex-Mex is often misunderstood by people from outside the South. They think it's just "bad Mexican food." That’s a mistake. It’s its own cuisine, born from the blending of Tejanos and settlers, and Ruby's Mexican Restaurant #3 leans hard into that heritage. You aren't coming here for a light salad. You’re coming for the heavy plates. We're talking about the kind of cheese enchiladas that are submerged in a dark, rich chili gravy—the kind that leaves a little orange oil on the plate. That oil is where the flavor lives.
What makes this specific location stand out? Consistency.
Consistency is the hardest thing to achieve in the restaurant business, especially in a family-run style atmosphere. You can go to Ruby's Mexican Restaurant #3 on a Tuesday at 11:00 AM or a Friday at 7:00 PM, and the salsa is going to taste the same. It’s got that specific kick—not so hot that it ruins your palate, but enough to make you keep reaching for the chips. The chips themselves are usually thin and crispy, which is a make-or-break factor for any serious Tex-Mex fan. Nobody wants those thick, grocery-store-style chips that feel like eating cardboard.
The Menu Staples You Can't Ignore
Let’s talk about the Fajitas. When those cast-iron skillets come screaming out of the kitchen, the whole room turns to look. It’s a sensory experience. The beef is tender, usually well-marinated with that distinct lime-and-soy-sauce tang that defines Texas fajitas. They don't skimp on the peppers and onions, either.
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Then there's the Puffy Taco.
If you haven't had a puffy taco, you’re missing out on a specific Texas delicacy. They take a fresh corn tortilla and fry it until it puffs up like a golden, crispy cloud. It’s delicate. It shatters when you bite into it. It’s also incredibly messy, but that's part of the charm. At Ruby's Mexican Restaurant #3, the puffy taco is a bit of a local legend. It’s a texture game—the crunch of the shell against the seasoned ground beef and the cold shred of lettuce and cheese.
Why the Service Matters
You’ve probably been to those "fast-casual" spots where you feel like a number in a queue. Ruby's doesn't feel like that. The staff at Ruby's Mexican Restaurant #3 move with a kind of practiced chaos. They are fast. They have to be. The Lufkin crowd doesn't like to wait, especially when the hunger for a number two dinner hits.
There’s a certain grit to the service here. It’s friendly, but it’s efficient. They aren't going to give you a twenty-minute monologue about the provenance of the tomatoes. They’re going to get your drink order, bring the hot sauce, and make sure your water stays full while you're sweating through the spicy green sauce.
The Atmosphere Factor
The decor is... well, it’s a Mexican restaurant in East Texas. You’ve got the colorful booths, the sombreros on the wall, and maybe some neon beer signs. It’s comfortable. It’s the kind of place where you can take a toddler or a grandmother, and neither will feel out of place. It’s loud enough that your kids' screaming won’t bother anyone, but quiet enough that you can actually hear your friend talk about their week.
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That’s the secret sauce of Ruby's Mexican Restaurant #3. It’s a "third place." In sociology, a third place is somewhere that isn't home or work, where people gather and build community. For many in Lufkin, this is it. It’s the post-church destination. It’s the "I don't feel like cooking on a Thursday" solution.
Addressing the Critics
Is it the most authentic Mexican food in the world? Probably not if you’re comparing it to a street stall in Mexico City. But that’s a bad comparison. You don't go to a steakhouse and complain they don't serve sushi. Ruby's Mexican Restaurant #3 is unapologetically Tex-Mex.
Some people might find the portions overwhelming. The plates are usually massive. You’re almost guaranteed to leave with a styrofoam box tucked under your arm. For the price, the value proposition is hard to beat. In an era where a burger and fries can run you twenty bucks, getting a massive plate of enchiladas, beans, and rice for a reasonable price feels like a win.
Navigating the Peak Hours
If you show up at noon on a Friday, be prepared to wait. The parking lot is notoriously tight. People in Lufkin love their big trucks, and trying to navigate a dually into a space at Ruby's Mexican Restaurant #3 can be a bit of a sport.
- Pro tip: Aim for the "shoulder hours." If you can eat lunch at 1:30 PM, you’ll have the pick of the booths.
- The Salsa Situation: They usually offer a red salsa, but ask for the green stuff if you want a little more complexity.
- The Queso: It’s yellow, it’s melted, and it’s perfect. Don't overthink it. It’s the classic liquid gold that defines the genre.
What to Order if You’re Overwhelmed
If it’s your first time at Ruby's Mexican Restaurant #3 and the menu looks like a novel, just go for the Combination Plate. It usually gives you a little bit of everything—a taco, an enchilada, and a tamale. It’s the best way to gauge the kitchen’s range. The tamales are surprisingly good; they aren't those dry, husk-heavy things you find at the grocery store. They have a good masa-to-meat ratio.
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The beans are also worth a mention. Most places treat beans as an afterthought. Here, the refried beans have that creamy consistency that suggests they haven't been sitting in a vat all day. They’ve got flavor. They’ve probably got lard. That’s why they taste good.
The Cultural Impact on Lufkin
Lufkin is a town built on industry and timber. It’s a hardworking place. After a long shift at the mill or a day in the woods, people want food that sticks to their ribs. Ruby's Mexican Restaurant #3 fits that need perfectly. It’s comfort food. It’s familiar.
In a world where everything is becoming a chain—where every town has the same five fast-food joints—local spots like this are becoming rarer. The fact that Ruby's can maintain multiple locations (like #3) speaks to the loyalty of the customer base. They aren't just eating here because it’s convenient; they’re eating here because it’s theirs.
How to Get the Most Out of Your Visit
To truly experience Ruby's Mexican Restaurant #3, you have to lean into the experience. Don't worry about the calories for one meal. Don't rush.
- Start with the basics. Get the queso. It’s the litmus test for any Tex-Mex joint.
- Watch the specials. Sometimes they have off-menu items or daily specials that feature more traditional dishes like Pozole or Menudo, especially on weekends.
- Check your expectations. This isn't fine dining. It’s a high-volume, high-energy family restaurant.
- Take the leftovers. Tex-Mex is one of those rare cuisines that actually tastes better the next morning when you reheat it in a skillet and put a fried egg on top.
Actionable Steps for Your Next Visit
If you're planning to head over to Ruby's Mexican Restaurant #3, keep these points in mind to ensure you have the best experience possible.
- Location Check: Make sure you're heading to the North Timberland Drive location if you're looking for #3 specifically. There are others, but each has its own vibe.
- Payment: They take cards, but it’s always smart to have a little cash for a tip, especially if you're in a large group.
- Drink Choice: Their sweet tea is "Texas sweet"—which is to say, it’s basically syrup. If you aren't ready for a sugar rush, maybe stick to the unsweet or a Mexican Coke.
- Takeout: If the dining room is too packed, their takeout game is solid. The food travels surprisingly well, though the chips might get a little steamed if you don't open the bag a crack.
Ultimately, Ruby's Mexican Restaurant #3 represents a specific slice of East Texas life. It’s reliable, it’s filling, and it’s a testament to the fact that you don't need a Michelin star to be a local favorite. You just need good salsa, hot plates, and a staff that treats you like you’ve been coming there for twenty years, even if it’s your first time through the door.