Seven years ago Rico's Mexican Grill brought their brand of Tex-Mex to The Woodlands. Today they boast five locations throughout the region as well as a family of 400 employees. Together, the staff adheres 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 homemade 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.
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.
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.