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    900 tortillas per hour

    Masterminds behind River Oaks see-and-be-seen spot bringing family-friendly Tex-Mex to Bellaire

    Eric Sandler
    Aug 10, 2022 | 9:50 am
    Mandito's nachos
    Nachos.
    Photo by Kirsten Gilliam

    One of Houston's top names in Tex-Mex is bringing a family-friendly restaurant to Bellaire. Palacios Murphy hospitality group will open Mandito's in early 2023 at 5101 Bellaire Blvd.

    Best known for River Oaks favorite Armandos, Palacios Murphy is owned by Cinda and Armando Palacios. The couple also own Lulu's, an Italian restaurant that opened last year in the same shopping center as Armandos. Mandito's original location is part of Palacios Murphy's operations in Round Top. Just as Lulu's is named for Armando's nickname for Cinda, Mandito's stems from a nickname Armando had as a child — "little Armando."

    While Armandos is known for its fine dining aspects such as white table cloths and its signature Thursday night dance parties, Mandito's will be a more family friendly establishment with a more casual atmosphere.

    "Families and large groups will feel right at home at Mandito’s which will feature a full-on dining experience for kids with a custom kid’s menu and of course the visible tortilla machine for additional entertainment," Cinda Palacios explains in an email. "Mandito’s will have a more accessible menu…the white tablecloths will stay at Armandos."

    That "visible tortilla machine" will be a BE&SCO Press and Oven that's capable of producing 900 tortillas per hour, according to the restaurant. It will certainly stay busy supplying tortillas for dishes such as burritos, enchiladas, flautas, and fajitas. The restaurant is also known for its signature burrito bowl, a clever reimagining of a taco salad with ground beef, steak, or chicken topped with lettuce, corn, cheese, avocado, beans, and more. Mandito's will also offer plant-based options.

    Cocktails will be centered around different margaritas along with house originals. Food and drinks will be available for either dine-in or to-go at both lunch and dinner.

    All that eating and drinking will take place in a space designed by New York-based architect Rocco DiLeo. It will also feature a 42-seat, climate-controlled patio.

    "The opportunity to bring Mandito’s to Bellaire and surrounding communities proved to be one that aligned with our goal to elevate the Tex-Mex experience,” chief operating officer Alex Curley said in a statement. “We are incredibly grateful to have amassed a team of top tier talent from around the country with the goal of placing guests first and building on the legacy of our flagship restaurant, Armandos."

    Speaking of Armandos, the legendary Tex-Mex restaurant will celebrate its 45th anniversary in 2023. Asked about the decision to bring Mandito's to Bellaire rather than Armandos, Cinda Palacios notes that the couple is protective of its flagship.

    "There is an indescribable magic that surrounds the Armandos experience from late-night dancing on Thursdays to Sunday family dinners filled with regulars." she writes. "Palacios Murphy wants to maintain the integrity of that magic rather than try to recreate it in another space at this time."

    The signature chicken burrito bowl.

    Mandito's chicken burrito bowl
    Photo by Kirsten Gilliam
    The signature chicken burrito bowl.
    news-you-can-eattex-mexopenings
    news/restaurants-bars

    Southern Smoke recap

    Houston hospitality nonprofit's celebrity chef festival raises $2 million

    Eric Sandler
    Oct 6, 2026 | 1:34 pm
    Southern Smoke Festival 2026
    Photo by Daniel Ortiz
    Lindsey Brown and Chris Shepherd, center, celebrate another successful festival.

    The annual Southern Smoke Festival reached another milestone in 2026. Held at Discovery Green on Sunday, August 4, the event raised $2 million in support of the Southern Smoke Foundation’s mission to provide emergency assistance and mental health services to hospitality workers nationwide.

    “Ladies and gentlemen, this is what you did tonight,” SSF co-founder Chris Shepherd said on stage as he revealed the donation total. “Two million dollars. Two million dollars to help people in the food and beverage industry at a time of crisis and to provide access to no-cost mental healthcare. You guys did this today!”

    The even is a $300,000 improvement over the $1.7 million that the event raised in 2025. The foundation grants approximately $180,000 every two weeks — or roughly the same amount of money the inaugural Southern Smoke Festival raised way back in 2015.

    “Every year I think I know what this day is going to feel like, and every year this community shows up bigger and better than ever before,” SSF executive director and co-founder Lindsey Brown said in a statement. “Two million dollars means more workers receive critical funds when an accident or a diagnosis knocks them off their feet, and more members of our community get to sit down with a counselor without worrying about the bill. That’s the whole point. To every guest who showed up, chef who flew in, every bartender who poured, and partner who supported us at Discovery Green this weekend: thank you. We felt it.”

    Part of what makes Southern Smoke so special is the sheer level of culinary talent that makes the journey to Houston every year. From chefs featured on Netflix’s documentary series Chef’s Table (Chris Bianco) to James Beard Award winners — everyone from pitmaster Aaron Franklin to lauded Southern chef Ashley Christensen and two of Houston’s newest honorees, Jun chef-owners Henry Lu and Evelyn Garcia — to a whole section devoted to Food & Wine magazine’s newest Best New Chef honorees, diners were so spoiled for choice that Paul Carmichael, chef of Kabawa, rated by the New York Times as the city’s’ No. 1 restaurant, barely had a line at all.

    Picking a favorite dish is almost impossible. Franklin’s brisket remains a popular choice, as was Bianco’s grilled prosciutto. Houston-based talent represented itself well, with lamb from Coltivare chef Ryan Pera, crab gumbo from Latuli chef Bryan Caswell, and a riff on a McRib from Feges BBQ as just some of standouts. Chefs Kent Domas and Seth Siegel-Gardner served smoked porchetta from a massive live-fire grill, while the team from Goodnight Hospitality also sweated over a grill from their lamb skewers.

    Those who stepped up to VIP received a number of perks, including a private bar staffed from James Beard Award winner Alba Huerta (Julep), a cold seafood bar from Ryan Prewitt and Nicole Mills (Pêche Seafood Grill, New Orleans), and mini-omakase from chef Hori-san of Sushi Horiuchi, the six-seat omakase counter that’s arguably Houston’s toughest reservation.

    In between bites, attendees could sip on an array of alcoholic and spirit-free drinks provided by sponsors Stella Artois, Tito’s, Athletic Brewing, Saint Arnold, nütrl, Lalo, Acqua Panna, and S. Pellegrino.

    A select group of chefs conducted cooking demonstrations, while others signed cookbooks at a table hosted by Third Ward bookstore Kindred Stories. In addition to bringing beer, Saint Arnold served up weddings and vow renewals for interested couples. Other sponsors included presenting sponsor, Sysco; VIP and automobile partner, Lexus; hotel partner, the Four Seasons Hotel Houston; and Resy, credit card, payment platform, and reservation booking platform partner; and more.

    Shepherd and Brown recognized Goodnight with a Southern Smoke Hall of Flame award for their years of support. Partners June Rodil, Felipe Riccio, and Austin Waiter accepted the award on the company’s behalf.

    The 2026 edition will be hard to top, but Brown and Shepherd continue to raise the bar for what’s easily Houston’s best food event of the year.



    Southern Smoke Festival 2026

    Photo by Daniel Ortiz

    Lindsey Brown and Chris Shepherd, center, celebrate another successful festival.

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