Latin Bites first launched as a catering company in 2009. A year later, the owners switched gears and opened a tiny cafe in Houston downtown's Warehouse District.
The restaurant then picked up and relocated to the more prominent Tanglewood area at 5709 Woodway Dr., where its brain trust — siblings Roberto and Rita Castre plus Rita's husband, Carlos Ramos — are now able to offer seating for more than 70 customers. They entice with pisco and cebiche bars, an outdoor patio, private dining areas and a chef's table for special guests.
Houston is a long way from the family's Peruvian roots. Peru is where, at age 13, Roberto Castre's dream of becoming a chef began. After attending the Escuela de Alta Cocina from the Los Andes Culinary School, Roberto Castre emigrated to the United States and worked in restaurants in Miami, New York and Texas.
His exquisite take on South American cuisine blends his knowledge of Latin American, Japanese, Chinese, French, Italian and New American gastronomic cultures. Plenty of raw fish prepared with lime juice-based marinades and lip-tingling ají amarillo (yellow chili pepper) produce flavorful meals.
Not limited to seafood, the menu at Latin Bites offers a cornucopia of items, including a hearty brunch menu that features the likes of Peruvian tamales and dulce de leche crepes.
The lucuma French toast is made with soft crumb, slightly flaky brioche bread plus sides of lucuma sauce, sweet potato butter and orange marmalade.
A bargain during Houston Restaurant Weeks, a month-long campaign that benefits the Houston Food Bank, foodies can select any two dishes from a special brunch bill of fare for $20 per person. Latin Bites is also offering dinner during Houston Restaurant Weeks for $35 per person.
Brunch, Glorious Brunch — What to Chose First
A must-try, the lucuma French toast is made with soft crumb, slightly flaky brioche bread accompanied with lucuma sauce, sweet potato butter and orange marmalade. If you don't mind experimenting, the melange of lucuma, with its rich, sweet and maple-like flavor, and the sweet potato butter make for delicious dipping.
The dulce de leche crepe (dulce de leche is milk and sugar reduced to a caramel consistency) is a sweet morning treat. Rolled up in a pancake that's topped with gently torched sugar, it's one tasty torte.
One of the more traditional dishes of Peruvian cuisine offered is the tamale. These differ from the Mexican version many of us in Texas are accustomed used to eating.
Mexican tamales are generally steamed, a process that delivers a much dryer masa. Peruvian tamales may be presented sans corn husk wrappers, although they are crowned with salsa criolla, a South American relish of marinated red onions and hot peppers, and a creamy, huancaína fresh white cheese dressing that surprises with its spicy kick.
Second Course Wows
The Latin Bites benedictos is a play on traditional eggs benedict. Poached eggs, ham, ají amarillo and cilantro hollandaise sauces drench a tacu-tacu patty that's formed by combining rice and beans.
Another option is the arepa de jamon y queso, a soft corn flatbread with mozzarella and ham that's best described as a panini-like breakfast sandwich.
A heavier choice, the choripan sandwich of grilled Argentinean sausage, tomato, lettuce and ají amarillo mayonnaise is complemented by a side of shoestring fries and chimichurri.
Peruvian tamales.
