{"id":167803,"date":"2025-08-23T00:23:15","date_gmt":"2025-08-23T00:23:15","guid":{"rendered":"https:\/\/www.europesays.com\/us\/167803\/"},"modified":"2025-08-23T00:23:15","modified_gmt":"2025-08-23T00:23:15","slug":"meet-the-french-trained-chef-bringing-modern-mexican-cuisine-to-houston","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/167803\/","title":{"rendered":"Meet the French-trained chef bringing modern Mexican cuisine to Houston"},"content":{"rendered":"

On this week\u2019s episode of \u201cWhat\u2019s Eric Eating,\u201d chef Luis Robledo Richards<\/strong><\/a> joins CultureMap editor Eric Sandler<\/a> to discuss Mayahuel<\/strong><\/a>, the modern Mexican restaurant<\/a> that opened in July in the Autry Park mixed-use development.<\/p>\n<\/p>\n

As he explains during the episode, chef Robledo brings an impressive resume to Mayahuel. After culinary school, he worked for superstar French chef Daniel Boulud at iconic New York restaurant Daniel. From there, he worked in France before taking over the pastry program at New York\u2019s famed French restaurant Le Cirque.<\/p>\n

Eventually, he made his way back to Mexico City where he opened Tout Chocolat, a pioneering chocolate shop that he him an award for the Best Pastry Chef in Latin America from the World\u2019s 50Best organization.<\/p>\n

Robledo first became interested in Houston when he reconnected with his uncle, Picos owner Arnaldo Richards. \u201cWe started talking about doing something here in Houston that was chocolate-related. During those years, I was consulting a lot on the savory side. With Arnaldo\u2019s help, my team and I created a couple of concepts, one of them was Mayahuel and one was Comalito.\u201d<\/p>\n

While Comalito had a short run before it closed<\/a>, Robledo is feeling more confident about the prospects for Mayahuel. \u201cI think that\u2019s more my DNA. Ever since my first job in New York City, I was always working in fine dining restaurants,\u201d he says. \u201cEver after I started consulting, I was working with people looking for Michelin stars or 50Best recognition.\u201d<\/p>\n

Listen to the full episode to hear chef Robledo discuss some of Mayahuel\u2019s specific dishes, what it\u2019s like working with Houston hospitality group Culinary Khancepts, and whether he aspires for Mayahuel to earn a spot in the Michelin guide.<\/p>\n<\/p>\n

In this week\u2019s other episode, Sandler and co-host Mary Clarkson discuss the news of the week. They begin by discussing Michelin\u2019s announcement that its second guide for Texas will be released in October. They also talk about plans for The Audrey, a retro-inspired restaurant in The Woodlands, to open a second location near the Galleria.<\/p>\n

In the restaurants of the week segment, they revisit two restaurants. First, they describe the ways Flora Mexican Kitchen exceeded their expectations. Then, they share first impressions of MAD\u2019s new menu and decor. Finally, producer Michael Carrell joins the duo with a few thoughts on his first \u2014 and most likely last \u2014 meal at Montrose restaurant Riel.<\/p>\n