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    stand for tacos

    The Burger Joint owners cook up exciting new Taco Stand in The Heights

    Eric Sandler
    Aug 21, 2020 | 1:05 pm

    The partners behind The Burger Joint are adding tacos and burritos to their repertoire. Chef Matthew Pak and proprietor Shawn Bermudez will open The Taco Stand next to The Heights location of The Burger Joint at the corner of N. Shepherd Dr. and 20th St.

    Construction on the restaurant is already underway. If all goes according to plan, Pak expects the restaurant to open by November.

    Inspired both by a lifelong love of tacos and influenced by trips Pak took to Mexico City and Los Angeles, the Taco Stand will offer street style tacos and burritos made with traditional fillings such as pastor, barbacoa, and carnitas that can be paired with five housemade salsas and topped with onions and cilantro. In addition, the restaurant will serve breakfast tacos all day. As part of its commitment to serving traditional, Mexican-style tacos, the restaurant will make its own corn and flour tortillas.

    Like many Texans, the chef comes by his appreciation of tacos naturally. Opening either a Torchy's-style gringo taco shop or a Tex-Mex restaurant didn't have the same appeal.

    "I know people will be curious why we are deciding to go traditional Mexican," Pak tells CultureMap in an email. "I love the culture and traditional Mexican cuisine is my favorite food. My wife is Mexican, my kids speak Spanish, and Houston’s love for tacos is never ending."

    Since the Taco Stand will have a full liquor license, diners will be able to pair their food with margaritas made with tequila. Expect a selection of craft and Mexican beers, too.

    Like the Burger Joint, the restaurant's design focuses on speedy and efficient service. Pak's kitchen will have two cooking lines in — one for dine-in and to-go customers and a second dedicated to the drive-thru lane. "We want it to be fresh and fast for people," he writes.

    The Taco Stand will enter a crowded market for tacos. Dallas-based Velvet Taco has plans to open across the street, and beloved breakfast taco spot Chilosos will be right down the street.

    Still, the Burger Joint entered a similarly crowded field with competitors like Hopdoddy and Becks Prime, and that hasn't stopped the steady stream of customers who can be found chowing down on burgers and sipping boozy milkshakes on its socially distanced patio. That success suggests that area residents will greet the Taco Stand with similar fervor.

    The Taco Stand is coming to the Heights.

    The Taco Stand rendering
    Courtesy of The Taco Stand
    The Taco Stand is coming to the Heights.
    tacosnews-you-can-eatthe-heightsopenings
    news/restaurants-bars

    fit to print

    New York Times critic awards Houston restaurant 2 stars in glowing review

    Eric Sandler
    Dec 16, 2025 | 5:15 pm
    Chopnblok food spread
    Courtesy of ChòpnBlọk
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    Let’s just call 2025 the year of ChòpnBlọk. In a review published Tuesday, December 16, the New York Times has awarded the Houston restaurant two stars (“very good”).

    Written by chief restaurant critic Tejal Rao, the review touts many of the same qualities that the Times already praised when it included ChòpnBlọk on its list of America’s 50 best restaurants.

    Rao writes that she usually avoids restaurants that serve food in bowls, but she’s impressed by the way that chef-owner Ope Amosu has put a West African spin on the concept.

    “For inspiration, Ope Amosu looked to the kind of chain restaurants that were built to scale, where flavors are often subdued to appeal to the broadest possible audience, focus-grouped to death. But the delight of ChòpnBlok is in its sure sense of self, its lively, multidimensional cooking and clear, delicious vision for modern food from the Black diaspora,” Rao writes.

    She singles out specific dishes, including the Nigerian red stew with short rib, the Black Star bowl with shrimp, and the signature Motherland, made with chicken, greens, and plantains. “It’s utterly simple, but draws you in for more with the mouthwatering twang of not-too-much MSG — an international shortcut to building umami that tends to be used carefully, and layered with other forms,” she writes.

    The review also touches on the way Amosu switched the restaurant from counter service to full service — described as “warm, informal, and quick with the jokes” — and his time working at Chipotle to learn the basics of the restaurant operations.

    A two-star review is only the latest instance of ChòpnBlọk receiving national attention. In addition to the Times 50 best list, Esquire recently named it one of America’s best new restaurants. The Michelin Guide awarded it a Bib Gourmand designation for 2025. Amosu earned a semifinalist nomination for Best Chef: Texas in the 2025 James Beard Awards.

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