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.
Beneath the soft whirring of ceiling fans at all three Houston-area locations, chefs transform fresh ingredients into meat-centric and vegetarian Mexican dishes. Dark wooden beams hover over the sprawling, sunlit dining rooms, framing artfully plated seafood and steaks with dramatic architectural details. Spy conventions furtively crunch their nachos in private dining rooms, and visitors to the Cypress location can toast to tortillas on the outdoor patio.
Seven years ago, Rico's Mexican Grill brought its brand of Tex-Mex to The Woodlands. Today it boasts five locations throughout the region as well as a family of 400 employees. Together, the staff members adhere to the original restaurant's high standards for fine Mexican cuisine with a local twist. In their family-oriented eateries adorned in classic Texas decor, such as Matthew McConaughey's searing gaze, they serve a menu of enchiladas, tacos, and sizzling fajitas. The fajitas are especially a source of pride. They marinate the meat in a secret sauce for 24 hours and serve the grilled morsels with housemade tortillas. Aside from traditional Tex-Mex entrees, they grill enticing fare such as quail and red snapper. To compliment their dishes, they mix mean margaritas and cocktails and fill glasses with imported and domestic beers and wines amid frequent live entertainment.
Chefs at Aztecas Margarita Bar & Grill prepare a full menu of authentic Mexican fare including guacamole made to order, dark mole poblano sauces, and fresh ceviche. The pollo Azteca—marinated and chargrilled chicken breast with Azteca sauce, grilled onions, and chili con queso—ignites palates with more flavor and fewer missing teeth than chewing firecrackers. Meanwhile, mariscos mex-tex enchiladas with sautéed shrimp and crab topped with house-made ancho poblano cream sauce follow up orders of Azteca nachos and twice-fried, cheese-filled jalapeños rellenos. The red, green, and yellow walls adorned with exposed bricks and flat-screen TVs surround diners during the day and dancers twirling to live music or DJs throughout the night. Behind the full bar, bartenders pour signature margaritas, frozen or on the rocks, infused with fruit flavors such as guava or mango. An outdoor patio holds additional seating for dining alfresco or picnicking without bears.
A visit to Las Ventanas offers more than the promise of traditional Mexican dishes. The experience is actually more like a retreat to a Mexican villa thanks to its toasty orange walls and bright blue shutters, plus a meticulously landscaped patio decked with trees and umbrella-covered tables. Of course, though, classic Mexican delicacies and ice-cold margaritas are the real pull at this family-friendly eatery.
Executive Chef Carlos Leon has crafted a menu to showcase the nation's diverse flavors and cuisines, including everything from Mexican-style meatballs in a smoky chipotle sauce to tacos, enchiladas, and Tex-Mex dishes. Specialty margaritas and house sangria complement adults' meals, while wee ones enjoy options from the kids' menu before hanging out in the no-mess kid zone. Frequent events?including costume contests?entertain patrons, and live music permeates the restaurant on Thursday nights.