{"id":56296,"date":"2025-07-11T07:48:09","date_gmt":"2025-07-11T07:48:09","guid":{"rendered":"https:\/\/www.europesays.com\/us\/56296\/"},"modified":"2025-07-11T07:48:09","modified_gmt":"2025-07-11T07:48:09","slug":"houston-restaurant-hosts-pop-up-dinner-with-nyc-chefs","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/56296\/","title":{"rendered":"Houston restaurant hosts pop-up dinner with NYC chefs"},"content":{"rendered":"

The countdown is on to Houston\u2019s newest modern Mexican restaurant. Mayahuel<\/strong><\/a> will officially open for dinner on Friday, July 18.<\/p>\n

Located in the Autry Park mixed-use development, Mayahuel united Culinary Khancepts \u2014 the hospitality group behind Liberty Kitchen, State Fare, and Leo\u2019s River Oaks<\/a> (among others) \u2014 with star chef Luis Robledo Richards. Known locally for his short-lived taqueria Comalito<\/a>, Richards is the pastry chef behind Mexico City\u2019s celebrated Tout Chocolat. His resume includes serving as a judge on the Netflix series Sugar Rush: The Baking Point and being named the Best Pastry Chef in Latin America by the World\u2019s 50 Best Restaurants.<\/p>\n

At Mayahuel, Richards will feature dishes made with seasonal ingredients and heirloom corn that\u2019s imported from Mexico. At opening, it will be a tidy group of 16 savory dishes \u2014 divided into starters, \u201cTacos y Masa,\u201d and entrees, as well as a separate tasting menu. The restaurant takes its name from the Mexica goddess of the maguey plant, which only blooms once, to emphasize its connection to Mexico\u2019s land and culture.<\/p>\n

\u201cAt Mayahuel, we\u2019re not just preparing food \u2014 we\u2019re honoring time, place, and process,\u201d Richards said in a statement. \u201cOur ingredients are chosen only when they\u2019re at their best. We don\u2019t force nature to fit our schedule \u2014 we follow its lead.\u201d<\/p>\n

Dinner at Mayahuel could begin with dishes such as bread and tortillas served with miso and salsa matcha butters, a bluefin tuna tostada with uni cream and yuzu aioli, salmon aguachile, or a beef carnitas croquette. The \u201cTacos y Masa\u201d section includes beef cheek and shrimp tacos, a duck confit tamal, and a squash blossom tetela. Entree choices include filet mignon with mole negro, cochinita with black bean puree and tortillas, and sea bass with potatoes and salsa Veracruzana.<\/p>\n

Brunch is a more casual affair built around items such as chilaquiles, French toast, enfrijoladas, and a Mexican take on eggs Benedict topped with salsa roja hollandaise.<\/p>\n

Large format desserts each take inspiration from one of three ingredients \u2014 vanilla, coffee, or cacao. Priced at $28 each, the menu describes them as \u201ca thoughtful, interactive finale that honors tradition through technique, seasonality, and imagination.\u201d<\/p>\n

Pairings include cocktails made with agave spirits, fresh juices, and house made syrups. Notably, all tequilas will be additive-free, which means some prominent brands may not be featured behind Mayahuel\u2019s bar.<\/p>\n

The restaurant occupies an approximately 5,100-square-foot space that\u2019s divided into a 16-seat bar, a 40-seat dining room, an eight-seat chef\u2019s table, a 36-seat, second floor dining room, and a 34-seat patio. It joins other concepts in Autry Park such as French restaurant Annabelle Brasserie, sushi spot Doko, fine dining steakhouse Turner\u2019s Cut, Vietnamese restaurant Annam, and a still-unnamed concept from Austin\u2019s Emmer & Rye Hospitality<\/a>.<\/p>\n

\u201cMayahuel is about creating a sense of place and story,\u201d Culinary Khancepts founder Omar Khan said. \u201cIt\u2019s a natural evolution for our group \u2014 rooted in culture, crafted with care, and designed to be as memorable as it is welcoming.\u201d<\/p>\n

Mayahuel will be open for happy hour and dinner Monday-Saturday and brunch on Saturday and Sunday. Reservations are available on OpenTable<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"The countdown is on to Houston\u2019s newest modern Mexican restaurant. Mayahuel will officially open for dinner on Friday,…\n","protected":false},"author":3,"featured_media":56297,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5130],"tags":[41305,27144,24355,4345,12212,358,3187],"class_list":{"0":"post-56296","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-houston","8":"tag-barbacana","9":"tag-chefs","10":"tag-dinner","11":"tag-houston","12":"tag-news-you-can-eat","13":"tag-texas","14":"tag-tx"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/114833503247678096","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/56296","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=56296"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/56296\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/56297"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=56296"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=56296"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=56296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}