I'll probably be up all night. And on the way out, my family hear him talking to our server who I didn't tip, but I left a note explaining why. I am so so so careful about my dietary needs. That's why I was going to order a salad. Am I out of line? But isn't a traditional salad green lettuce, with stuff mixed in?
My boyfriend made reservations to go on Valentine's Day, when we got there they seated us right away. The place was very nice not too fancy but not simple either, its the perfect place to go dressed casual but get really good food and the prices are affordable.
As soon as we sat down our waiter came over to take our order,they had a three course meal special, we were hesitating on getting the special being that it was Valentines Day but it looked so good we decided to get it.
For an appetizer we got the cheese spinach Dip wich had a little bit too many onions but still tasted good, for the entree we ordered the ""carne asada"" and for dessert we had the strawberries dipped in chocolate. The food was excellent and all through out our dinner the waitstaff kept asking if we were ok, my boyfriend was about to ask for a refill when he looked to the side and saw a seperate glass already filled with his drink, it really impressed him of the great service.
In the end we made the best decision by eating there. Whether you are on a date or with your friends and family, this is a wonderful place to be. The atmosphere is perfect for any occassion. The food and drinks are excellent!! And the prices are amazing. Advertise with Us. Saved to Favorites. Add a Photo. Regular Hours Mon - Sun: am - pm. Hi there! Chips: So light and thin that they often make the chunky salsa a challenge to eat. Other: The complimentary fully loaded nacho bar at happy hour is one of the best deals in town.
Salsafication: A grand, verging-on-baroque salsa presentation of ridiculously delicious salsa flavors you won't find anywhere else in Houston. The salsa trio features Salsa Tia Martha a green tomatillo version sporting an unexpected undertow of crushed peanut ; Salsa de 5 Chiles toasted chile heat enriched with porky chicharrones ; and Salsa Quemada a bold, fragrant stunner boasting "burnt" arbol chile skin.
They were all salsas the cooks had learned from their mothers and grandmothers. It was magisterial stuff. The salsa program alone is reason enough to love Cuchara.
Six Houston area locations; cycloneanaya. Salsafication: Tomato bomb. And we mean that in a good way. The salsa here is so tomato forward it almost feels like an Italian marinara. It's got great body and mild heat but it's darn tasty, addictive even. Delivering Roma Red respect for Houston's salsa hounds.
Other: We love the wrestler story at the heart of Cyclone Anaya and the Midtown store is one of our favorite places to spend a chips and salsa afternoon. Salsafication: The red sauce here is so good it's an attraction in and of itself.
Served warm, the salsa roja has a runny, pureed texture amplified by dried red chile seeds, dark flecks of toasted chile skin and spindles of roasted tomato skin. It sings with roastiness and plenty of chile heat that blooms on the lips and the tongue. One bowlful is never enough.
Other: The salsa roja is particularly good on the Fajitadillas, one of Doneraki's better dishes. Salsafication: Chunky, vegetal and well-balanced, this good fresh salsa does this contemporary Heights icehouse proud.
Mix some into the pure avocado-mash guacamole and you have yourself a treat you might find hard to share. Chips: The star of the show, these hot fresh chips are fashioned from house-made tortillas prepared with heirloom corn. Thick and substantial, they deliver excellent corn flavor. There's an almost overwhelming bourbon menu here that might take you a year to get through. But isn't that the point?
Four imaginative, chef-driven salsas grace the menu. Each brings something unique to the table. There's a satisfying charred tomato salsa shot through with onion, serrano chile, garlic, lime and cilantro; a vibrant salsa verde tomatillo and serrano with just the right amount of fresh green flash; Jalisco Vinegar a tangy wallop of tart heat laced with subtle flavors of toasted seeds, baking spices and chile de arbol potency ; and Cranberry Picosa fruit forward sweetness slammed by a habanero scorching.
Other: A great place to drink, but don't confuse this gastro-cantina with a margarita mill; El Big Bad has some wonderfully rich, satisfying, true-flavors cooking going on. Other: The house salsa is a serious enhancement to the Hidalguense specialties of lamb barbacoa cooked in maguey leaves and whole cabrito al pastor.
Just add corn tortillas. Salsafication: The warm red table salsa here is not fooling around. A good tart tomato bite and an edge of cliantro leaves and stems are backed up by a deep dried red-chile burn we're guessing guajillos that spreads slowly and doesn't quit. The closer to prime tomato season, the better it gets, but it is formidable even in mid-winter.
Chips: Medium-thick with a bubbly crunch, with a few red and green ones scattered through the basket for color. Other: This family-owned East End staple makes a mean enchilada verde de pollo, and mariachis make it festive on weekends. Salsafication: The salsa set before us looks on the thin side, innocuous even. But that bowl of red has some welcome heat and packs a lot of flavor.
Served cold, it's a great condiment for El Patio's classic Tex-Mex menu. Other: Club No Minors memories are plentiful or are they? Blame the blue margaritas everyone swears have to be the most potent in town. Great happy hour prices make El Patio a perfect day to smash the afternoon into a million golden pieces. Salsafication: That pale green potion on your table looks like a regular old salsa verde. It seems odd and insipid at first blush, until the heat kicks in.
Then, despite your better judgment, you're hooked. Pueblito made its name originally with that pineapple salsa, which caused a stir when the restaurant opened as El Pueblito Place in But the red table salsa is even better. Chips: Deep-gold, medium-thick, slightly bubbled surface.
They're decent-quality commercial specimens but nothing special. Other: Despite the outrageous charms of the big Las Vegas pool-club-style patio - complete with draped semi-private dining pavilions, huge palms and a waterfall - the vaguely coastal Mexican food here is so-so at best. You're safest scarfing the salsas while sipping one of the surprisingly good, tart frozen margaritas at the bar.
Salsafication: Red comes to the table warm and redolent. Its toasted red chilies are pleasant but lacking the bold heat that some Houstonians crave. Want more heat? Ask for the "other" sauce. It is green and garish. You're welcome. Chips: Arguably the best in town. Freshly fried, expertly salted and feather light. Other: El Real is one of the neighborhood's best traditions. If you live in one of three ZIP codes , or or dine with a friend who does, you get 50 percent off your food purchase open to close on "Montrose Mondays.
Salsafication: The fact that this brand comes from Mama Ninfa's talented clan is assurance enough that you're getting authentic Houston salsa at the many El Tiempo outposts. The green seems more emulsified than the original Ninfa's on Navigation but no less crave-inducing. The red, though, is a thing of beauty - a vivid, tomato-forward sauce that is visibly potent and full of flavor. It's not terribly chile hot, but it is as well rounded a red as you can get.
Other: It's hard to believe that the restaurant's enormous menu is delivered in such top-notch fashion. But it is, and that's why El Tiempo, for many, is the ultimate go-to Tex-Mex. Six Houston-area restaurants; escalantes.
Salsafication: How does such a high-end Tex-Mex chain get by with such a lowly salsa? On the day we visited the red potion was wimpy and watery.
Other: The newest location is lakeside at Hughes Landing in the Woodlands. It really is lovely on a sunny Sunday afternoon when the lake is dotted with paddlers and your only big decision is Mimosa or Margarita. Salsafication: We might wish for more capsaicin sting from this loose-textured red salsa but it's the kind of sauce you want to pour every everything — your taco and fajita dinners, midges and all the other huevo-based day-starter options. With its discernible roasted bits and mild tomato goodness, this is a serviceable salsa that aims to please all palates.
Want more chile kick? Other: The Goode quality stamp is at play here as it is throughout the Goode family brands. You might be paying a bit more for your Tex-Mex than at other joints, but the food and service are hard to beat.
Salsafication: The red table salsa from this suburban chain is a fairly pureed, cool fresca version that packs some very pleasant heat. It hits the front of the palate and the tongue, and flecks of cilantro give it an herbal bite. It's not complex, but it's lively. A creamy green salsa that's very mild, without much going on other than a tiny hint of cilantro and a mere touch of heat on the finish. Other: These popular suburban Tex-Mex spots give you a lot of serviceable food for the money, and the happy-hour margarita prices ensure that they're busy even in mid-afternoon.
Four locations; guadalajarahacienda. Salsafication: Served icy cold, the tomato-forward red salsa has a pleasant pulpy texture and vinegary bite. No, but Guadalajara does serve alongside their salsa a fairly forgettable creamy cilantro sauce. Other: This locally owned chain recently renovated its Southwest Freeway location and gave it a spiffy new name.
It is Guad Texas Chef-Mex. Salsification: Brightened with both lemon and lime and rounded with garlic, the red table salsa resembles a marvelous, slightly soupy pico de gallo. Other: The food at this southeast Houston newcomer near Hobby Airport is personal and frisky; the salsa's just the beginning. Don't miss the frozen margaritas with hand-muddled tropical fruits and seasonings mixed in.
Salsafication: The sole table salsa, meant to accompany the house-fried totopos, is a salsa Mexicana so lively and fresh tasting and soft that it fools you into thinking it will be mild before socking you with its green-chile heat.
Chef Hugo Ortega uses the chile pods with seeds and veins intact for more capsaicin oomph. A pulpy room-temperature mince, it's flecked with green chile and cilantro bits, deepened by onion and the garlic that is one of Ortega's favorite salsa touches. Those spindles of tomato skin bristling here and there? Proof that fresh tomatoes have been roasted to make the salsa, which intensifies the flavors.
Yes, many and varied, made to go with specific dishes. One of Ortega's newest potions is the salsa macha, an evil-looking blackish sludge gritty with solids: garlic shards, sesame seeds, cilantro seeds, dried red chiles. This specialty of Veracruz hits with a toastiness followed by a note of sweetness and then bam! Sudden, throat-catching heat that hurts so good. The avocado-tomatillo green salsa is killer stuff, beautifully coarse and bright with hunks of tart tomatillo and a controlled flare of green chile heat that lingers on the tongue.
The avocado component subtly mellows the effect. Free: No. Levcor planned to use the funding to recapitalize existing debt and to continue to upgrade and improve MarqE. Adding new restaurants, retail shops and entertainment concepts to our center will further expand the options found in our world-class city. Currently, the 23,square-foot space formerly occupied by nightclub Drink Houston and a 10,square-foot space formerly housing a Cafe Adobe restaurant are still available, according to MarqE's marketing brochure.
Another 10,square-foot space — home to the Pump It Up event venue — will be available in the second quarter. However, MarqE also has added tenants in recent years, such as Warehouse 72 , a new concept by Spaghetti Warehouse Restaurants. The entertainment center has also hosted pop-up experiences such as Candytopia and Movietopia. And more tenants are coming. The The MarqE location will be 2, square feet, roughly twice as large as the concept's first in the Heights, and will employ six to eight people.
This is not the first time MarqE has been renovated.
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