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    hitting the streets

    Mexico-City inspired taqueria unrolls third Houston location in Garden Oaks

    Eric Sandler
    May 10, 2022 | 1:24 pm

    A popular Houston taqueria has brought the flavors of Mexico City to Garden Oaks. La Calle has opened its third Bayou City location at the corner of Ella Boulevard and 34th Street (3321 Ella Blvd.).

    Like its siblings in downtown and Midtown, the new La Calle packs a lot into its cozy, 1,600-square-foot space. Inspired by Mexico City Central de Abasto market, the interior features a map showing famous CDMX landmarks and vintage TVs broadcasting telenovelas, soccer matches, and movies from Mexican wrestling icon El Santo.

    Most importantly, diners will find the restaurant's familiar Mexican fare that starts with breakfast tacos and chilaquiles in the morning before moving to tortas, tacos, cevichito, and other dishes for lunch and dinner. Inspired by co-owner-founder Ramon Soriano's favorite taquerias from his childhood growing up in Mexico City, the street food concept famously makes just about everything fresh; its locations don't have a freezer, a microwave, or even a can opener.

    “We try to stimulate the five senses," Soriano said in a statement. "Taste of the tacos; feel the crunchiness of the torta bread, the smell of the freshly cooked, from scratch carnitas; to see the TVs and vibrant colors; and to hear the taquero chopping the birria on the wooden tabla.”

    Yes, birria. La Calle serves the trendy dish that combines 18-hour braised beef with cheese and consomme for dipping in a range of forms, including quesabirria tacos, a birria torta that uses bread dipped in consomme, and cups of broth served with chicharrones for dipping. The 10 varieties of street taco fillings include carnitas, pastor, chicken, carne asada, and vegetarian guacamole.

    Co-owner Fernando Villegas oversees the restaurant's beverage offerings, which include scratch-made margaritas, agua frescas, pina coladas, mojitos, and micheladas.

    “Our mission is to make everyone fall in love," Soriano added. "Our guests with our product, our team members with our culture, and our vendors with our business practices.”

    La Calle has opened in Garden Oaks.

    La Calle tacos spread
    Photo by Becca Wright
    La Calle has opened in Garden Oaks.
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    What's Eric Eating Episode 584

    Beard Award-winning Latin chef dishes on big Houston move and menu overhaul

    CultureMap Staff
    Sep 11, 2026 | 4:32 pm
    Exilio Latin Flair Douglas Rodriguez
    Courtesy of Exilio Latin Flair
    James Beard Award winner Douglas Rodriguez is the executive chef of Exilio Latin Flair.

    On this week’s episode of “What’s Eric Eating,” chef Douglas Rodriguez and Bari Hospitality Group co-owner Pedro Teyuca join CultureMap editor Eric Sandler to discuss Exilio Latin Flair, the company’s pan-Latin restaurant in Montrose.



    Opened in April in the former Verde Garden space, Exilio recently recruited Rodriguez to serve as executive chef and revamp its menu. Known as the “Godfather of Nuevo Latino Cuisine,” the chef brings an impressive resume to his role, including winning Rising Star Chef in the 1996 James Beard Awards, competing on season one of Top Chef Masters, and earning a Recommended designation in the Michelin Guide for Nikos, a Greek restaurant in Durham, NC. As he explains in the episode, he and Bari co-owner Tommy Nally first developed the idea for Exilio when they worked together in Vegas, so he jumped at the opportunity to bring the restaurant to life.

    Rodriguez just rolled out a new menu for Exilio that includes a total revamp of the restaurant’s ceviches and entrees. Specific dishes include tuna watermelon ceviche, mixto seafood ceviche with leche de tigre, Colombian-style chicken empanadas, snapper Veracruz, and a smoked ribeye.

    “The sauce is made with panca peppers (Peruvian red pepper), watermelon juice, yuzu juice. Then it’s slices of tuna and slices of watermelon. I kind of single them,” Rodriguez says about the tuna watermelon ceviche. “The sauce has red onion, Thai basil, tarragon, a herb you don’t usually find in a ceviche. It’s very light, refreshing, herbaceous — hits a lot of different areas in the palate for a simple, two ingredient dish.”

    The chef adds that he’s been getting to know Houston through its restaurants. He cites Mala Sichuan and Hugo’s as two places that have impressed him. He also hails Love Croissants, whose owner, chef Omar Pereney, worked for Rodriguez prior to moving to Houston.

    “I have a long list of places to explore, and I’m excited that this is a big food city,” Rodriguez adds. “I haven’t been to Maximo yet. That’s at the top of my list. I’m excited to be here and get people into the restaurant to try the food.”

    For his part, Teyuca provides an update on Bari’s plans to open a second location in The Woodlands later in September. He also shares exciting news about the company’s plans to add a sushi bar to the lounge above Georgia James, the Montrose steakhouse it purchased from Underbelly Hospitality in 2024.

    -----

    Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 8 am on ESPN 97.5.

    Exilio Latin Flair Douglas Rodriguez

    Courtesy of Exilio Latin Flair

    James Beard Award winner Douglas Rodriguez is the executive chef of Exilio Latin Flair.

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