A two-week celebration of Latin meals and tradition has begun in Houston. Latin Restaurant Weeks has returned for its seventh 12 months.
Held from Friday, July 11 till July 25, Latin Restaurant Weeks has greater than 40 individuals that showcase the range of Latin American delicacies. It consists of every thing from all 4 of James Beard Award winner Hugo Ortega’s eating places — Mexican staple Hugo’s, seafood restaurant Caracol, Oaxacan restaurant Xochi, and avenue meals favourite Urbe — in addition to Brazilian steakhouses, informal taquerias, and bakeries.
Not like Houston Restaurant Weeks the place restaurant serve prix fixe menus at set costs, every collaborating restaurant in Late Restaurant Weeks determines its personal provide. For instance, at The Lymbar, David Cordua’s Latin-Mediterranean fusion restaurant in Midtown, diners have the choice of a two-course, $25 lunch or a three-course, $39 dinner. Subsequent door at Late August, chef Chris Williams and Sergio Hidalgo’s Michelin-recommended restaurant, the choices include a two-course lunch and a three-course dinner (pricing info wasn’t accessible at press time). In distinction, Urbe’s sole providing is a 3 crispy pork stomach taco plate for $17.
These on the lookout for extra of a bar expertise ought to contemplate Botónica, the recently-opened, Latin-inspired cocktail bar close to River Oaks District. Aye Sweet, a speakeasy-style bar in Spring Department, is serving a $35 margarita flight with 4 variations on the favored cocktail.
Married couple Karinn Chavarria-Luckett and Warren Luckett based Latin Restaurant Weeks in 2019 to extend consciousness of Latin-owned eating places. Since then, the occasion has expanded from Houston to Atlanta, Miami, Chicago, Los Angeles, New York Metropolis, and Washington, D.C.
“Latin Restaurant Weeks was created to highlight the cultural richness woven into every dish and story,” mentioned Karinn Chavarria-Luckett, co-founder of Latin Restaurant Weeks. “It’s a celebration of identification, of creativity, and of the folks behind the flavors who make our communities vibrant and powerful.”
