Tacos are one of the foods that defines the state of Texas. From the largest city to the tiniest towns, tacos are one of the foods that are enjoyed by everyone young and old. And with this sort of demand, tens of thousands of taco spots have popped up, all promising Mexican goodness wrapped in a hard or soft shell.
We'd been hearing rumblings about a great spot not far from Old Town Spring. Chycho's Tacos is located on Aldine Westfield Rd., in a lightly commercialized area that was bustling with activity when we visited mid-week at 8pm.
The festive exterior was welcoming, as was the proprietor, Edwin Santos. We were greeted with a smile, and when we enquired about his al pastor tacos, he insisted on offering up a sample of his roasted pork. It was very good - dark, savory, with gentle heat from an ancho chile rub. We were sold, and ordered. On a whim, we decided to sample one of the fajita tacos, remembering that it is one of the most popular choices among our readers.
We then retired to the adjoining pavilion, a festive, spotlessly clean place with holiday lighting and a beer garden vibe. In short order a staff member called our name and delivered our tacos.
The plate of tacos appeared, and we were immediately greeted by a delicious, smoky aroma. It was time to dig in. The tacos al pastor were as we anticipated - rich, savory pork flavor, just enough heat to add interest, a very well prepared meat. On top, the typical fresh onions had been replaced with sweet, lightly grilled onions, a substitution we applaud. A sprinkling of cilantro and a dash of lime completed what are very good tacos al pastor.
After demolishing these tacos, we dug into the remaining fajita taco. As good as the al pastor is, the fajita is the star of the show. The beef had the signature flavor of charcoal broiling, with a subtle hint of mesquite to add complexity. This is superbly prepared fajita meat, and combined with the grilled onions, cilantro, and a spritz of lime it created a delicious taco, one we'll be trying again very soon.
We generally don't focus on cost at HTownChowDown, but we'd be remiss if we didn't discuss it here. Regular price for the tacos is $1.49, but on Tuesday, they're $0.99. That's easily one of the best bargains in town for high quality, delicious tacos.
If your idea of tacos begins and ends with a certain high-profile Austin import, you owe it to yourself to visit Chycho's and discover how good real tacos can taste.
Chycho's Tacos | 23206 Aldine Westfield, Spring TX 77373 | 832-566-3022
Local Pour, the popular River Oaks-area gastro bar, has opened a second location, and it's in the heart of the Woodlands, in the new Hughes Landing waterfront development.
Local Pour is a great fit for the Woodlands; it's an upscale but casual setting, with dozens of beers on tap, a full bar, and an interesting menu, created with the help of notable Houston chef Randy Evans. Did we mention it has a full bar?
On our initial visit, we fought for a parking space in the nearly complete Hughes Landing area. We grabbed a Chef's Table, strategically located right in front of the kitchen. It's a bustling spot with lots of energy; if you're looking for a quiet, intimate evening, sit elsewhere. But it was a perfect vantage point for us to observe the goings-on at this new hotspot.
We were able to sneak peeks at each order leaving the kitchen, and a few items grabbed our attention. Our server Olivia filled us in on what we saw zipping by, and we placed our order. The kitchen was slammed (typical new restaurant jitters) so the order took a bit longer than we'd like, but Olivia did an outstanding job of keeping us informed and well hydrated while we waited. She's a gem.
First up were the tempura shrimp shooters. Four large shrimp, aerobicized into a sleek, linear shape, are battered and fried with a light, puffy tempura breading. They're poked into shot glasses, two with a biting wasabi ponzu sauce, and two with a sweet spicy chili sauce. Flavors were bold; the wasabi ponzu will absolve you of any allergy-related congestion, and probably of a few lesser sins as well. The sweet spicy chili sauce was less startling but very flavorful; the result was a very good appetizer.
After devouring the shrimp, we moved on to the Korean BBQ lollipops. Three medium-sized pork ribs, each with a nice chunk of meat attached, are roasted and glazed in a sweet Korean BBQ sauce. We think Korean BBQ is going to be a big thing in the Woodlands, and Local Pour are riding the front of this trend. Another tasty dish.
Finally it was time for the entree. We selected the LP Burger, a half pound, hand-formed patty with a custom grind of short rib and chuck. It's topped with just enough bleu cheese and caramelized onions, and served on a soft sourdough bun. This is a very good burger; the grind makes for a flavorful patty, and it comes out very juicy. The toppings accent without overwhelming, as is easy to do with bleu cheese. In short, this is a crave worthy burger, and one of the better ones in the Woodlands.
We're fans of Local Pour. They've combined a talented kitchen with a well-stocked bar, and packaged it in an upscale setting. We think it's going to be a big hit in the Woodlands, and look forward to returning again soon.
Local Pour | 1900 Hughes Landing Blvd, The Woodlands, 77380 | 281-419-7687 | localpourhouston.com
We recently got word of a very interesting project taking place nearby in Spring. On the Rox Sports Bar, an established neighborhood bar, was turning over its kitchen to a talented local chef, Jeff Wetzel. Jeff has a broad background in the kitchen, ranging from casual to fine dining to the country club scene. We've eaten his food before, and Jeff is a very capable cook, but we wondered how his cuisine would translate into a bar setting.
Bars are interesting places for food. Great bars often have mediocre food, and bars that specialize in great food are often not very good bars. Also, bar patrons typically don't want the kind of dishes that talented chefs like to create; they're often too fussy and require too much attention to eat. Bar food needs to be easy to eat, satisfying, and based on something familiar.
How would this talented chef tackle this challenge? We went in to find out. Jeff invited us to sample the food from his upcoming menu; he plans to roll out these dishes on April 6.
First up was a starter, and it got my attention immediately. Naughty Bacon Bleu Cheese Chips consist of fresh, hand-cut potato chips, chunks of applewood-smoked bacon, and chives. It's all covered with a creamy bleu cheese sauce, and chunks of fresh bleu cheese. While similar in concept to the signature appetizer at Jasper's the addition of bacon and chives takes this dish to the next level. We were off to an auspicious start.
Next up was the bar staple - buffalo wings. We've sampled dozens of versions of buffalo wings, and few measure up to the original. For us, the flavor of Frank's hot sauce is a Platonic ideal for buffalo wings, and the farther away you get, the more the dish suffers. Jeff puts his twist on the iconic bar dish by smoking the naked wings, combining a handful of chives, and then dressing them with... Frank's hot sauce. That's a tough decision that goes against the instincts of a man who can create great sauces, but it's the right one. We approve.
After these appetizers, it was time to get to the main course(s). Jeff presented his take on the BLT - he calls it the Bloody Mary BLT. It's built on a foundation of in-house baked rosemary bread, dense and slightly crusty. On this tasty base he layers applewood-smoked thick-cut bacon, celery root slaw, and slices of beefsteak tomatoes marinated in Absolute Peppar vodka. The BLT is finished with chive creme fraiche, and a tangy balsamic syrup. This became quickly one of our favorite BLTs; the layers of flavors formed a complexity that typically isn't seen in this lunch staple. The herbal rosemary combines with the smoky, savory bacon, and the blast of acid from the balsamic, reigned in with a touch of sweetness, was masterful.
The sandwich was served with fresh-cut fries, expertly fried. Good fresh-cut fries are tough to make, and apparently Jeff sold his soul at some point, because he has been entrusted with the secret.
Continuing the sandwich theme, we dug into the Puerco Sucio. The formula is simple: Take seared confit pork belly, dress with chipotle aioli. Combine with slices of baked apples and a bit of celery root slaw, and serve on housemade ciabatta. The resulting sandwich is much leaner than the pork belly you find around town, and we found the better meat-to-fat ratio to be a good one. The smoky pork played off the sweet apples and the creamy slaw, and the result was a very good sandwich.
Our final sandwich was a new twist on the humble chicken sandwich. Called Pollo Loco, an adobo-marinated chicken breast is chargrilled, then dressed with havarti and mango radish salsa and presented on ciabatta. Chicken sandwiches can be boring, but this one was not. The mango radish salsa was an inspired choice; again, a complex, layered flavor profile makes for an interesting dish.
Jeff could sense that we were nearing capacity for the tasting -- it was tough not to finish each of the dishes he put in front of us. So he brought out one last item to try, a simple flatbread. On top of the housemade flatbread were slices of pear, melted brie, and a generous helping of arugula, all drizzled with high quality white truffle oil. This was a refreshingly light dish, refreshing yet hearty enough not to leave us craving something else.
We went into Chef Wetzel's tasting with a good degree of skepticism, but this talented chef dispelled it handily. He showed his chops, and delivered elevated version of classic bar food that would be right at home on the lunch menu of a fine restaurant. We look forward to sampling more of his creations in the very near future.
On the Rox Bar | 8905 Louetta Rd., Spring TX 77379 | 281-320-2911
We popped into the new Levure Bakery, in the Woodlands Creekside Park village center for a pre-opening run-though. The bakery was in training mode; the fresh-faced staff eagerly helping the handful of customers invited for the preview. The bakery is scheduled to open on Thursday, March 12.
A limited menu was in effect for the run-through. We selected a grilled sandwich: Brie + Apricot + Ham. It was served with a house salad of arugula, orange, and walnuts, topped with a champagne vinaigrette. The crusty Leuvre bread had a satisfying crunch, and the creamy cheese was the dominant flavor. We enjoyed the sandwich a great deal.
We also picked up one of the bakery's baguettes, which were beautifully crusty and brown. It will be devoured later today.
We think Levure will be a great addition to the neighborhood, and look forward to returning for a full review when they're up and running.
A recent conversation in a foodie discussion group bemoaned the lack of a good Southern California-style burrito in Houston. We have burritos, but they tend to be more of a Tex-Mex style, often with rice and/or refried beans among the ingredients; the Southern California-style is a lighter style, highlighting fresh ingredients with an eye towards more protein and veggies, and less carbs and fat.
Update: As of Dec 16, 2014, guests are reporting a two-hour wait for tables during the week. Combine that with 45 minutes to cook a deep-dish pizza, and you're not going to be eating in a hurry. Caveat diner.
One of the culinary world's eternal battles is between the cities of New York and Chicago, and the topic is pizza. In one corner you have the svelte New York-style pizza, thin and flexible, topped only with sauce and cheese, and perhaps a meat or two. In the other corner is the burlier Chicago-style, a thin, pastry crust piled high with cheese, lots of toppings, and finished with a chunky tomato sauce. It's a classic battle, the scrappy wisecracking dancer vs the heavy, no-nonsense bruiser, both fighting for bragging rights and a place in your belly.
So on our recent visit, we ordered a small deep-dish, and selected the Meaty Legend,
one of Gino's East's most celebrated pies, and one that we'd sampled years ago in Chicago.
These thick pizzas don't cook fast; our server estimated 45 minutes to an hour for it to cook. Since we ordered a small, it cooked a bit faster, but expect a wait when you order one of these pizzas made to order.
Ours appeared in about twenty minutes, and the server wrestled out a slice.
As Tony would say, "Fuggedaboutit."
The restaurant scene in the Woodlands is growing and thriving. New places open each month, but none have intrigued us as much as the Republic Grille, a new concept debuting in the Panther Creek Village Center in the Woodlands.
The Republic Grill | 281-719-5895 | 4775 W Panther Creek Dr | The Woodlands | TheRepublicGrille.com
Taquerias are a big thing in Houston, thanks to our vibrant Latin American community. Even the worst ones are pretty good, and the best ones are excellent. They're almost all family run, small operations, and in many cases the ability to speak Spanish is very helpful when you visit. We think it's part of the charm, but some less adventurous souls are put off by this.
For these folks, fast food tacos were created. From Jack in the Box tacos (which we admit to liking) to Taco Bell to Taco Cabana, different approaches to offering tacos to the terminally unadventurous have been tried, with mixed results.
Our biggest complaint: None of these chains offers a truly excellent taco.
We'll be back.
Hello Taco | 25114 Grogan's Mill Rd. | Spring, TX 77380 | 832-819-4MEX | hellotaco.com
Today we're exited to bring you a pre-opening preview from Kim, the woman behind the terrific Chewandreview instagram account. Kim checks out the new Black Walnut Cafe, located atop the Galaxy FBO facility at the Lone Star Executive airport in Conroe. Official opening to the public is today.
I was so excited to attend a preview service for the new Black Walnut location at the Lone Star Executive Airport in the new GalaxyFBO hangar. I know what most of y'all are thinking. You're full of preconceived notions about the Conroe Airport (and Conroe in general). I've heard things like, "That Black Walnut won't be as good," "The menu is going to be very limited…all they will have is sandwiches and they'll just focus on catering." Well, I'd like to proudly tell you that you all are wrong. Sure, you have to drive by the old dump that closed in 1996 to get to this little gem, but just pretend those big piles of grass covered trash are rolling hills. The location is on the 3rd floor of the new hangar. I was really impressed when I first walked in. There are a ton of windows, so there's a lot of natural lighting, but it still has that "Black Walnut" feel with the belt-driven fans and dark wood accents. It's much more roomy and open than The Woodlands location, and I really like that. They retained the traditional Black Walnut counter-service style, but thankfully, the layout is so much better. Oh, and the outdoor seating. I was so excited to see that. Once again, not many places in Conroe where you can sit outside and enjoy a meal (I don't go west to the lake very often). Anyway…
For this preview, we were each given menus, each of which had different choices. I decided on the Cordon Bleu Benedict, coffee, and fresh squeezed orange juice. We got our drinks and chose a table by one of the window. I loved the view. Aside from the lake, this place has the best view in Conroe. It faces one of the runways, so as you eat, you can watch planes take off and land. Pretty fun. And I don't care for planes. I can't tell a Cessna from spaceship.
My benedict was excellent. The egg was cooked perfectly and had a rich yellow yolk. The hollandaise had a hint of cayenne which I liked. The chicken was flavorful, a little greasy, but still very good. The asparagus was cooked nicely. Nothing needed salt (it seems everywhere I've gone lately the food has needed salt), and I enjoyed every bite. I had a bite of the hubs pancake, and it was good, too. It was thin and kind of eggy, so if you like the thick fluffy pancakes, you'll be disappointed. This one was perfect for me, and they serve it with real maple syrup.
I spoke with someone whom I assume was the manager and he told me they will have a full menu at the Conroe location (take that, doubters). They removed a couple of menu items and will use mahi mahi instead of tuna and will also use mahi in the fish tacos instead of tilapia. And to satisfy the country palate, they added fried chicken and chicken fried steak. Personally, I can't wait to try it and see how it stacks up to other places. Dollars to donuts the gravy will be homemade. Right now, Black Walnut will be open from 7am (or was it 7:30)-3pm starting on January 22 with intentions of opening in the evenings a little later. They will also be adding beer and wine, so I'm looking forward to sitting on the patio, enjoying a nice glass of wine, and watching planes take off.
Overall, the quality of the Conroe location was above what I have come to expect when I visit Black Walnut. I hope they maintain this standard. I can see myself dividing my time between there and The Red Brick Tavern. I'm so glad Conroe has another locally-owned place to have a nice meal. Should you drive from The Bubble to go there? Probably not since there's a Black Walnut IN the bubble, but it would be worth driving down to check it out at least once. If you live in Conroe or the immediate area, it should be added to your list of go-to places. You won't be disappointed.
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About The Author
Kim is a self-proclaimed foodie, and has lived in Montgomery County for the majority of her life. After a multi-year hiatus from writing restaurant reviews, she's recently begun combining her love of food photography with the written word. Right now, you can follow Chewandreview on Instagram, but look for her new blog to launch in February 2014.