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    What's Eric Eating Episodes 441 and 442

    Meet the chef duo behind downtown Houston's buzzy new restaurant

    CultureMap Staff
    Feb 10, 2025 | 6:00 am

    On the most recent episode of “What’s Eric Eating,” chefs Christian Hernandez and Priscilla Trevino join CultureMap editor Eric Sandler to discuss Barbacana. Recently opened in downtown, Barbacana is earning attention for Hernandez’s tasting menu, which draws inspiration from Houston’s immigrant culinary traditions.



    As CultureMap reported last year, Hernandez brings extensive experience to Barbacana. His resume includes time at pioneering restaurant Oxheart, working at New York City’s Contra when it earned a Michelin star, and serving as the opening chef de cuisine for Mediterranean-inspired fine dining restaurant March. While those fine dining experiences led him to serve a tasting menu, a desire to offer diners more affordable options prompted Hernandez to serve an a la carte menu at both lunch and dinner.

    One of the ways Hernandez aims for Barbacana to distinguish itself is by committing to sustainable practices. For example, Hernandez and Trevino found a way to use all of a grapefruit by making items like fruit leather and marmalade rather than just the segments.

    “All of that stuff is really important for me,” Hernandez says. “To make a more sustainable, well thought out restaurant concept where we could recreate those influences and those procedures.”

    Listen to the full episode to hear Trevino discuss her time at restaurants such as Bludorn and Georgia James. Hernandez also reflects on whether his experiences at Michelin-starred restaurants makes earning a star one of his aspirations for Barbacana.

    Barbacana Priscilla Trevino and Christian Hernandez

    Courtesy of Barbacana

    Chefs Priscilla Trevino and Christian Hernandez of Barbacana.



    In another recent episode, Sandler and co-host Michael Fulmer discuss some recent restaurant news. Their topics include the Houston restaurants that received semifinalist nominations for this year’s James Beard Awards; the owners of Leaf & Grain opening two new restaurants in Memorial; and Koffeteria bringing a satellite location to Spring Branch.

    In the restaurant of the week segment, Fulmer and Sandler discuss their recent meals at bol and Pok Pok Po, the two new fast casual restaurants in Midtown from the chef and owners of Amrina, an Indian fine dining restaurant in The Woodlands. Tune in to hear each restaurant’s relative strengths, as well as which they’re more likely to return to first.

    -----

    Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 9 am on ESPN 97.5.

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    H-E-B names 3 innovative Houston food companies among 'Texas Best'

    Brandon Watson
    Sep 18, 2026 | 4:00 pm
    H-E-B Quest for Texas Best Hive Food Co.
    Photo courtesy of H-E-B
    Hive Food Co. is known for its infused honey.

    After months of pouring over video submissions, H-E-B is entering the final leg of its annual grocery games. The San Antonio-based supermarket chain has narrowed down the finalists for its annual Quest for Texas Best competition, including three from Houston.

    Ten innovative Texas entrepreneurs were chosen from a record-breaking 978 entries representing more than 500 companies spread across the Lone Star State.

    Now in its 13th year, the contest asks Texas small businesses to put their best foot forward for the chance to win a combined $100,000 in cash prizes and the opportunity to be stocked on H-E-B shelves. Since the competition's beginning, the grocer has discovered more than 1,000 unique products, many of which have become literal household names.

    “Quest for Texas Best is more than a competition; it is a launchpad for Texas entrepreneurs,” said James Harris, senior director of diversity & inclusion and supplier diversity for H‑E‑B, in a release. “H‑E‑B began as a small business, and we know firsthand how powerful the right opportunity can be.”

    This year, the San Antonio and Houston regions were at the head of the pack with three finalist nods each. But the entrepreneurs hailed from all over the state — from border town Roma to Fort Worth suburb Haltom City. The top 10 hopefuls include:

    • Boerne — Coley’s Foods Inc., a frozen cookie dough company
    • Floresville — Dean & Peeler Meats, a beef producer known for its smoked Gouda sausage and Angus tallow
    • San Antonio — WFN Foods, maker of heat-and-serve taco fillings like beef barbacoa, pork carnitas, and carne guisada
    • Roma — In Your Smokin' Face, a spice company specializing in bold chile piquín and carne asada blends
    • Haltom City — Sol Dias, a gourmet paleta and Mexican ice cream company
    • Glenn Heights — Uncle Marc’s, a manufacturer of barbecue seasonings, rubs, and sauces
    • Houston — Doggie Express, a small-batch maker of decorated treats for canine celebrations
    • Houston — Big Bayou Cocktail Sauce, a saucy supplier branching out to Bloody Mary and margarita mixes
    • Houston — Hive Food Co., beekeepers known for gourmet infused honey
    • Bastrop — La Fregona, creators of a chile sauce for elotes and esquites

    The final contenders will pitch their products on October 8 at H-E-B's headquarters in San Antonio, where judges will determine the top four winning products and award $50,000 to the Grand Prize winner and the "Texas Best" title — an honor that guarantees placement on H-E-B store shelves.

    The first-place winner will receive $25,000, the second-place winner will receive $15,000, and the third-place winner will receive $10,000.

    Since 2014, H-E-B has handed out nearly $2.75 million in prize money to Texas entrepreneurs. But Quest for Texas Best isn’t just about capital: the winners receive marketing, mentoring, and supplemental support to grow their brands. Fifty-five Texas small businesses that took part in the contest have achieved $1 million in sales and earned a commemorative H-E-B Million Dollar Club belt buckle.

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