When I first went to Forti's it was pretty much a neighborhood restaurant that was becoming more well known throughout the city. The building is quite large (and I think has been expanded from the original), resembling a hacienda with three levels inside and an outdoor patio. This is not quite the same type of tourist destination that can be found in Mesilla or Santa Fe, New Mexico, but the Mexican-looking interior is very pleasant for a leisurely meal.

For a while Forti's had a branch at the El Paso International Airport, and was always on my family's agenda while waiting for departures until the airport changed the food service contract. Now the food court largely resembles the same type of fast food wastelands found at the majority of airports throughout the country, and passengers are missing a Mexican food opportunity that was probably rivaled only by the branch of Garduños at the Albuquerque airport (I never thought the food at the airport Forti's was quite as good as in the original restaurant, but it was still quite worthwhile).

Forti's has a list of "specialties" on the menu that most likely represent the best food that is served. I think many establishments use this list to push their most expensive items, but in the case of Forti's the specialties do seem to be a notch above many of the other items in terms of flavor and quality.

Tampiqueña Steak from the "specialties" menu is not only one of the better items served in the restaurant, but it may be one of the better ones in El Paso (although I am much more familiar with the various chicken tampiqueña dishes than the ones served with steak). This was pretty much what I was trying to get at Great American Land & Cattle Company--great beef with great green chile. I would say the steak is definitely better at Great American (the green chile at Great American actually comes on the green chile cheeseburger). Forti's, though, served a great combination of the two, and the green chile was some of the best I have had in El Paso. On the "spice scale" the green chile here was probably about three-quarters of the way to the top, but if it is too spicy for some people they can cut off small pieces so that it will be diluted more by the meat and the tomato topping. This was one of the best single dishes I have had in El Paso Mexican restaurants, ranking it along with the fajitas at Wyngs, the gorditas at Little Diner, and numerous dishes at L&J Cafe.

The Red Enchilada that came with the tampiqueña was also among the best in El Paso, but that is something I have known for a long time, having ordered quite a few of the combination lunches and dinners in the past. These have a rich red chile and a flavor that rivals many of the ones found in New Mexico. I think the tampiqueña is the only "specialty" dish that includes an enchilada--otherwise it would be best to order a combination plate.

The Guacamole looked very appetizing, but was lacking in flavor compared to many that are served around Ysleta and the Lower Valley east of El Paso. In fact, I thought the guacamole at Ted's Cafe Escondido in Oklahoma city was better in terms of flavor (this is not a plug for Ted's, but is giving credit where credit is due).

The Beans served with nearly all plates are of excellent quality and are one of the few examples that enhance a meal rather than serving as a filler.

A surprise find was the Mole Enchiladas--they are absolutely wonderful with a rich mole (sort of a chocolate) flavor.

The Chiles Rellenos are just a little better than average.

I have been frustrated by the fact that the restaurant will not make substitutions on the combination plates. Every combination plate has tacos or other meat items, so if you do not wish to order them, you will probably have a lot of trouble making substitutions. In fact, I think the primary items really worthwhile for out of town visitors would be the enchiladas, particularly the red and mole versions. Otherwise it would probably be best to order one specific items from the "specialties" menu (and order an enchilada on the side if you wish). I think getting one of the dishes for which Forti's is famous is probably the best way to enjoy the restaurant.

The chips and salsa used to be a source of irritation to me since I thought the salsa was "dumbed down" for tourists. Recently, though, it has been quite good with a distinct freshly made taste. The chips likewise are some of the best I can find in the city. Forti's has risen quite a bit in my estimation, not because of better dishes that are served, but through the elimination of the weak points that I experienced in the past.