You can surmise immediately where most of the money went for the scant amount of updating that was done to the former Aldaco's here. The deck has been spiffied up with new planking (looks like the composite stuff - "Trex"). The front door is now a facade reminiscent of some Andalusian fortification with protective blisters like some medieval shield and a portal that opens onto the deck with access to the main dining room a few steps away through the usual glass doors.The subdued light inside the restaurant gives way to the soft glow of wall sized neon letters spelling out the restaurant's name while giving the place the gritty feel of a border cantina stuffed with "Ugly Americans" (deference to authors Burdick and Lederer). The hard surfaces of the concrete floor and the mostly unadorned walls keep the conversational ebb rebounding like overfilled basketballs off impervious surfaces while building to a crescendo such that the place begins to vibrate with a harmonic undulation. I.e., It's still as noisy as it was before!. And did I mention that the former square footage of the place was reduced by half. I suppose if the restaurant does well enough they might move the new wall back and reclaim the former space. In actuality, the interior is plenty big considering the extra dining space that is gained by the deck in fair weather.Since I was feeling some cross-the-border vibe here, I decided to do what I used to do when visiting untried restaurants in border town Mexico. I told the waiter to "Traiga me un poquito de todo", or bring me a little of everything and he did. Actually there is a menu item by this very name. It contains a cheese enchilada with meat gravy, a chicken flauta, bowl of beans, rice, a pepper quesadilla and a beef fajita taco. .The beef fajita taco with fresh pico was the star by far. The only improvement for me would be to the flauta with chicken meat that was so stewed as to have that finely minced, extruded mouth feel. The food could have been hotter as well. One of our dinner party had ordered a chile relleno and it was undercooked and cold. The kitchen attempted to revive it, but it was ultimately and sufficiently d.o.a. such that the manager acknowledged the faux pas and obsequiously credited the charge from the bill. And that was a volunteered action once she was alerted to the problem (clap! clap!).You know that you are no longer inside Loop 410 as the prices carry a noticeable premium over what you would normally expect to pay in general for the same Tex-Mex treats elsewhere. That in itself could be a challenge for the new La Fog in making a go of it. However, that same pricing strategy doesn't seem to slow patrons down at the nearby Fralo's and other upper moderate Dominion area eateries so, quien sabe?