The heat of mex The heart of tex

From zesty fish tacos to mesquite-grilled redfish on the halfshell, we've got your Lent cravings covered.

Inspired by long days on the Gulf, late nights on the ranch, and the colorful creations of our abuela, our family’s Kitchen & Cantina showcases the rich foods and traditions we grew up with on both sides of the border.

Nothing matches the flavor of food grilled over mesquite. Try wood-fired Texas quail swaddled in homemade tortillas, jalapeño rellenos stuffed with house-made chorizo, and sizzling, family-style parrilladas—huge mixed platters of wild game and fresh vegetables, topped with pico de gallo and queso fresco—a unique spin on Houston barbeque.

The fajita tradition was born back in the 1930s in the ranch lands of South and West Texas. During cattle roundups, the less expensive cuts from beef—like skirt steak—were given as payment to the Mexican vaqueros (cowboys), who cooked the meat directly on a campfire. With a slow, steady sizzle, their regional resourcefulness beget one of this city’s most beloved staples.

Our days begin roasting chiles and tomatoes, rolling fresh tortillas in our bakery, and wringing every last drop of Ruby Red grapefruit for cocktails. We hand-grind our own sausage and hand-trim every ounce of meat in our butchery, then anoint it with the savory seasonings and marinades we’ve honed over generations.