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    coming to westheimer

    Burger Joint owners roll into Montrose with street-style tacos

    Eric Sandler
    Jun 10, 2024 | 4:30 pm
    The Taco Stand food and drink spread

    The Taco Stand is coming to Montrose.

    Photo by Becca Wright

    A new taco restaurant is coming to Montrose. The Burger Joint partners Shawn Bermudez and chef Matthew Pak revealed that they’re bringing The Taco Stand to the neighborhood.

    Slated to open by the end of the year at 1503 Westheimer, Houston’s third location of The Taco Stand will replicate the successful formula of the original location in the Heights and the recently-opened second location in Webster. Work is already underway to transform the former apartment building into a 2,100-square-foot restaurant with a 1,000-square-foot patio. Critically, renovations include the installation of a drive-thru that will allow for speedy to-go service.

    Taco Stand Montrose renderingThe new restaurant will include a drive-thru.Courtesy of Gage Architecture

    First opened in 2021, the fast casual restaurant serves street-style tacos for both dine-in and to-go from 6 am until midnight daily. Tacos come with a range of fillings that include meaty options such as pastor, carnitas, carne asada, and barbacoa, as well as seafood options including shrimp and fish, and a number of vegan and vegetarian choices. They're wrapped in housemade corn or flour tortillas and paired with five different salsas: everything from a mild red table salsa to a smokey chile de arbol to fiery jalapeño and habanero-based options.

    All of its taco fillings are also available as a burrito, quesadilla, or bowl. In addition to its lunch and dinner menu, the Taco Stand serves breakfast tacos daily.

    Both the restaurant’s frozen margaritas and canned cocktails use 100 percent blue agave tequila. Other beverage choices include agua frescas, Mexican and domestic beers, and sodas. It’s a familiar formula, but Bermudez isn’t too worried about competition.

    “I know everyone will think, ‘Just what we need another Mexican restaurant in Montrose,’ but I think our brand stands out,” Bermudez said in a statement. “Taco Stand serves delicious street-style tacos and house-canned cocktails from early morning through late at night with both dine-in and drive-thru service options.”

    Bermudez knows as anyone that Montrose has numerous options for tacos. He owns Pistolero’s, a taco and tequila concept that’s located next to the new Taco Stand at 1517 Westheimer. Both establishments distinguish themselves from each other by different experiences, with Pistolero’s operating as a more bar-forward concept with a higher level of service than the Taco Stand’s fast casual environment.

    This year will be a busy time for Bermudez and Pak. In addition to building this location of The Taco Stand, the prolific duo will soon open Happy Go Lucky, a concept in the Heights devoted to Hawaiian-style shaved ice and frozen cocktails; a fourth location of The Burger Joint near Rice Village; and The Pizza Place, a new restaurant in the Heights that will serve pizzas, pastas, salads, and gelato, all of which will be made in-house.

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    That's Amore!

    Pioneering Mexican chef and chic speakeasy popping up at Houston hotel

    Brianna Griff
    May 23, 2025 | 10:00 am
    Chef Alejandro Ruiz of Casa Oaxaca
    Photo courtesy of Four Seasons Hotel Houston
    Four Seasons Hotel Houston is hosting a two-night pop-up dinner featuring chef Alejandro Ruiz of Casa Oaxaca.

    Houston diners won’t need a passport to explore Mexico’s culinary capital next month. On June 16 and 17, Four Seasons Hotel Houston will host From Oaxaca, With Love, a five-course experience that teams celebrated chef Alejandro Ruiz of Casa Oaxaca with Oaxaca City cocktail bar Sabina Sabe and agave-spirits producer The Lost Explorer.

    The evening begins with Sabina Sabe bartender Mike Prado greeting diners with a cocktail in Bandista, the hotel’s speakeasy bar and lounge. The libations promise to be divine, with Sabine Sabe currently ranked No. 54 Best Bar in North America, and Bandista sitting at No. 59.

    From there, the party moves into a dining room filled with contemporary works supplied by Oaxaca Serrano Contemporary Art Gallery and underscored by live music.

    Ruiz, whose flagship Casa Oaxaca earned a spot in Mexico’s inaugural Michelin Guide, built his reputation by elevating the dishes he learned as a child cooking alongside his mother on the family farm.

    The chef stays close to his roots with recipes crafted using native ingredients such as chiles, corn, insects, and seeds purchased directly from local producers. Ruiz has long been considered an ambassador of the southern Mexican state — his enfrijoladas caused Noma’s famed Chef Rene Redzepi a moment of rapture.

    For his Houston appearance, diners can expect a true taste of Oaxaca: think a mini tostada topped with heirloom chapulines, chicatanas, and gusanos de maguey (grasshoppers, flying ants, and agave worms); red snapper cured in a bright tomatillo-rice-vinegar broth; and a slow-braised short rib finished in a fruit-laced mole.

    Prado will pair each course with cocktails such as the Pimiento Margarita, combining The Lost Explorer Tobalá mezcal with vermouth, peach, pimiento, cinnamon, and lime.

    “It is our great pleasure to welcome chef Alejandro Ruiz and Sabina Sabe to Houston, Texas,” Tom Segesta, Four Seasons Hotel Houston’s general manager, said in a statement. "These dinners, featuring these awarded ambassadors of Oaxacan food and drink, are sure to be enjoyed by our local community and guests from around the world.”

    The pop-up continues the hotel’s ongoing dinner-series format, which has previously spotlighted restaurants ranging from Emeril’s in New Orleans to Employees Only in New York and an Italian-American steakhouse from James Beard Award winner Chris Shepherd.

    From Oaxaca, With Love begins at 7 pm on Monday, June 16, and Tuesday, June 17. Seating is limited, with tickets priced at $250 per person plus tax and gratuity. Each reservation will receive a signed English-language copy of Ruiz’s cookbook The Food of Oaxaca: Recipes and Stories from Mexico's Culinary Capital. Reservations are available via OpenTable.

    Those who wish to linger can book the hotel’s Advance Purchase offer, which discounts room rates by up to 25 percent when reserved three or more days ahead.

    The menu features:

    Starter Trio

    • Mini tostada with heirloom insects
    • Zucchini blossom stuffed with ricotta and roasted banana purée
    • Hoja santa “taco” with quesillo, beans, and wild mushrooms

    Green Aguachile

    • Red snapper cured in tomatillo-rice-vinegar broth, Persian cucumber, red onion, cilantro, ginger-toasted peanuts
    • Cocktail: Pequeño Gigante – Madre Cuishe mezcal, hoja santa, ginger, lime, Oaxacan spices

    Tortilla Soup

    • Tomato-pasilla mixe broth, crispy tortillas, fresh cheese, cream, pork cracklings, mint-celery garnish
    • Cocktail: Pimiento Margarita – Tobalá mezcal, Mistela vermouth, peach, pimiento, cinnamon, lime

    Braised Short Rib

    • Anchamanteles mole, seasonal fruit relish, banana purée, crispy plantain
    • Cocktail: Agave Xerez – The Lost Explorer tequila, Palomino sherry, green apple, pear

    Textures of Oaxacan

    • Chocolate Mousse, sponge cake, ice cream, tuile, passion-fruit jelly, cacao nibs
    • Neat pour of Tobalá mezcal
    • Traditional water-based hot chocolate infused with cacao flower

    Chef Alejandro Ruiz of Casa Oaxaca
      

    Photo courtesy of Four Seasons Hotel Houston

    Four Seasons Hotel Houston is hosting a two-night pop-up dinner featuring chef Alejandro Ruiz of Casa Oaxaca.

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