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    Ninfa's On TV

    Fave TV food show returns with visit to iconic Houston Tex-Mex restaurant

    Eric Sandler
    Jun 13, 2017 | 11:12 am

    Diners who stopped by The Original Ninfa's on Navigation on Sunday received a little bonus with their meal. In addition to the restaurant's iconic fajitas, margaritas, and queso, they also got to observe the revival of one of America's favorite food shows.

    Man v. Food, the Travel Channel show that famously featured host Adam Richman participating in eating challenges all around the country, has been revived with a new host, actor and comedian Casey Webb. Cameras in tow, Webb spent 10 hours at Ninfa's on Sunday capturing footage for an upcoming episode.

    "The taping (on Sunday) was all day affair. They started at 8 AM and finished up around 6 PM," general manager Keith Garver tells CultureMap in an email. "They had a crew of 10 people, all of whom were great."

    During the taping, Webb whipped up shrimp diablo with executive chef Alex Padilla, made tortillas, and observed the preparation of the restaurant's signature fajitas "from the raw state to when thy hit the table," Garner writes.

    While Ninfa's doesn't offering an eating challenge like Kenny and Ziggy's enormous Zellagabetsky sandwich or the Mega Mel burger at Mel's Country Cafe in Tomball, Webb did feast on a giant parilla platter of chicken and beef fajitas, carnitas, babyback ribs, and quail with all the usual sides and fixings. He even sat with some guests at the bar.

    The new season of Man v. Food debuts in August. No word on a specific airdate for the Ninfa's episode, but it won't be long before the restaurant gets its time in the reality spotlight.

    Diners who stopped by The Original Ninfa's on Navigation on Sunday received a little bonus with their meal.

    Houston, Ninfas on Navigation, exterior
    Photo by Nick Scurfield
    Diners who stopped by The Original Ninfa's on Navigation on Sunday received a little bonus with their meal.
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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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