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    Tex-Mex in the tunnels

    Legendary Tex-Mex restaurant sizzles with new downtown Houston food hall spinoff

    Eric Sandler
    Aug 7, 2019 | 1:15 pm

    Of the six restaurants opening downtown’s Understory food hall, five are new locations of existing establishments. The one that isn’t — Mama Ninfa’s Tacos y Tortas — is arguably the most exciting.

    A fast-casual spinoff of iconic Houston restaurant The Original Ninfa’s on Navigation, Tacos y Tortas will open at Understory on Monday, August 12, the restaurant announced. Its menu features a greatest-hits selection of the restaurant’s popular tacos, along with all-new tortas and breakfast items developed by Legacy Restaurants corporate executive chef Alex Padilla.

    Taco options include grilled redfish, bacon-wrapped shrimp, carnitas, and fajitas. Tortas come stuffed with adobo chicken, carne asada, carnitas, barbacoa, and a classic Cuban made with pulled pork, ham, and Swiss cheese. Prices range from $4.50-$6.50 for each taco and $9-$12 for the tortas.

    “The menu for this concept has always been intended to be suitable for fast-casual in that it’s a subset of the Original Nifna’s menu but obviously introducing a lot more by way or tortas and the breakfast component, which we haven’t done at the Original Ninfa’s,” Legacy CEO Jonathan Horowitz tells CultureMap. “We intend to do it at the Uptown location.”

    Those breakfast options include all the usual egg and protein combinations (brisket, bacon, chorizo, etc.) in both taco and torta form, as well as chilaquiles and a yogurt parfait.

    Fajitas, the dish Ninfa’s founder Ninfa Laurenzo pioneered that’s become a global staple, are conspicuously absent from the Tacos y Tortas menu. Horowitz says there are several reasons why they won’t be available at Understory.

    “One is the ability to produce it in the space that we have. The other reason is timing. The speed at which we need to produce food there,” he says. “There’s such a crush of people between 11:30 and 1 pm, you have to be able to put out the food in minutes. We didn’t feel like we could do justice to real fajitas in that timeframe.”

    However, fajitas will be on the menu at the brick and mortar locations of Tacos y Tortas that Legacy plans to open. Horowitz acknowledges that the company has identified one possible location for a 80-100 seat restaurant that could open in spring or summer 2020, but it hasn’t signed a lease yet. It isn’t necessarily in any rush to do so. As he notes, the company will open three new locations this year.

    “We just opened Post Oak. We're under construction at Antone’s Medical Center,” Horowitz says. “We’re not feeling a tremendous amount of pressure to get something signed. We kind of need to take a breath.”

    ---

    Mama Ninfa’s Tacos y Tortas; 800 Capitol St.; Monday - Thursday, 7 am to 10 pm; Friday, 7 am to midnight; Saturday, 9 am to midnight; Sunday, 9 am to 9 pm.

    Pork pastor tacos.

    Mama Ninfa's Tacos y Tortas Pastor Tacos
      
    Photo by Kirsten Gilliam
    Pork pastor tacos.
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    Good God!

    Lively new neighborhood bar shakes up Washington Ave. with diverse menu

    Eric Sandler
    May 27, 2025 | 12:00 pm
    Good God Nadine's bar food spread
    Photo by Becca Wright
    The menu includes shareable snacks such as hummus and shrimp three ways.

    A new neighborhood bar has entered the mix along the Washington Corridor. Good God, Nadine’s opens today (Tuesday, May 27).

    Located in the former Darwin’s Pub space at 33 Waugh Drive, Good God, Nadine’s (yes, with the comma) channels the spirit of “everyone’s favorite eccentric aunt,” according to press materials. In this case, aunt Nadine is serving a range of cocktails and wines on tap paired with a casual, seafood-focused menu. Owners Billy Trainor and Kyle Wiebe also operate Verdegreens Farms, a hydroponic farm in Acres Homes that grows edible greens, herbs, vegetables, and microgreens for Houston-area restaurants and farmers markets.

    “We wanted to create the kind of place where you instantly feel at home — whether you’re in flip-flops or dressed to the nines,” Trainor said in a statement. “Good God, Nadine’s is about big flavors, strong drinks, and good energy. No silver cloches, no pretense — We believe great hospitality doesn’t have to come with a white tablecloth. It comes with laughter, maybe a little profanity, and a vibe that invites you to stay a while.”

    To help stimulate both laughter and profanity, Nadine’s offers a range of frozen, shaken, and stirred cocktails. Options include The Houstonian (a gin and tonic riff with an herbal kick from cinnamon, star anise, juniper, and thyme), the Mango Sticky Rice (a clarified cocktail with vodka, coconut milk, mango, and pandan leaf), and the frozen Serrano Pineapple T&T, which is made with tequila, tonic, pineapple, lime, and pineapple-serrano syrup.

    Helping take the edge off is the restaurant’s food menu that pulls from a range of influences that includes Southern, Creole, Mexican, and Vietnamese. It starts with raw bar selections such as raw oysters, aguachiles, and the Prawn Party, a shareable plate of cold-boiled shrimp prepared three ways — cold boiled, Szechuan-style salt and pepper, and shrimp salad — served with sauces, garlic bread, and asparagus. Entrees include a smash burger, po’ boy (choice of roast beef, shrimp, or mushroom), and rotating daily specials such as meatloaf Wellington, fried chicken coq au vin, and pho-spiced pork chops.

    To convert Darwin’s into Nadine’s, Trainor and Wiebe turned to Houston’s Gin Design Group. They divided the venue into three spaces: an indoor bar with tile and brass accents, an air-conditioned patio, and a garden patio.

    Good God, Nadine’s is open nightly from 4 pm to midnight. Happy hour is available from 4-7 pm. Sunday brunch will be added in the coming weeks.

    Good God Nadine's bar food spread
      

    Photo by Becca Wright

    The menu includes shareable snacks such as hummus and shrimp three ways.

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