The Fish Place's chefs use a simple recipe for all their dishes: fresh seafood and Cajun spices. Of course, there's a lot of variety to be found within those parameters. They boil shellfish in the hearty broths of gumbos and etouffes, and fry up catfish and oysters with hot Cajun flavors. Fish and shrimp are stuffed full of cheese and other delicious tidbits. Most courses are served with Southern-style sides, ranging from the iconic red beans and white rice to hush puppies.
Cuisine Type: Fresh Cajun
Reservations: Not offered
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Fried/grilled/blackened fish, shrimp
Alcohol: Beer and wine only
Delivery / Take-out: Yes
Outdoor Seating: Yes
Madres Restaurant's new location matches the charm of the original Friendswood eatery, dishing out the same elegant takes on lime-marinated ceviche, sizzling fajitas, and sauce-slathered enchiladas. After finishing off the last bacon-wrapped shrimp brochette, patrons can request that a chef wrap bacon around other Madres offerings, such as buffalo wings or glasses of red wine.
The portable snack, originally crafted back in 1960 in a 2,000-square-foot building in Houston, is the popular pick among discriminating Texans, including Mayor Annise Parker and Governor Rick Perry. Alamo tamales also make a mouthwatering gift for anyone who enjoys the sensation of brushing his or her teeth but would rather use shredded chicken instead of toothpaste.
Mex Sea Co. owner Ram Aguilera grew up amid the spicy aromas of Tex-Mex cuisine in Corpus Christi. Even as a child, he noted the myriad ways in which Texan chefs paid homage to their Mexican counterparts by blending the two regions' recipes together. Today, he continues the tradition with fresh, local seafood caught along the Texan coast.
Aguilera's recipes are as delicious as they are surprising. Take his fish tacos?a perennial fan favorite packed into housemade corn tortillas?or his arroz con pollo, which he dry-roasts and rubs with ancho peppers. Aguilera and his kitchen staff don't overlook dessert, dusting fried tortillas with cinnamon before serving them alongside a four-piece mariachi band.
Above all else, comfort food should taste familiar. Taqueria Taco-Riendo seems to embrace this philosophy wholeheartedly, filling the menu with faithful recreations of Mexican cuisine's best-known staples. However, familiarity doesn't make the flavors of chorizo, cilantro, and flour and corn tortillas any less hearty or more likely to share secrets. These ingredients appear throughout the menu, from tacos and tortas to fajitas and quesadillas. The taqueria presents diners with a selection of horchata, lemonade, and other drinks with which to wash down meals.
Berryhill Baja Grill continues an 84-year-old culinary tradition begun by Walter Berryhill, who sold his handmade tamales around Houston with nothing but a pushcart, a tortilla press, and his personal recipe. Today, the grill?s tamales pack savory cornmeal and fillings such as beef, pork, and spinach within cornhusks recently liberated from overcrowded cornucopias. Elsewhere on the menu, fish tacos combine tempura-battered fish, special sauce, and cilantro in a hearty corn tortilla, and pollo platters smother grilled chicken breast with affection in the form of poblano peppers and mushrooms?the hugs and joint tax returns of the food world.