Award-winning Mexican Chef Luis Robledo Richards opened Mayahuel July 18 and keeps the menu inspired by traditional Mexican flavors.

The setup

The name Mayahuel comes from the maguey plant, and the essence of the establishment is rooted in it. The restaurant’s website states that just like the plant, Mayahuel “reflects a respect for process, origin and time.”

Chef Richards partnered with Houston-based hospitality group Culinary Khancepts to open the modern Mexican restaurant and cocktail bar, and he was previously named Latin America’s Best Pastry Chef by The World’s 50 Best Restaurants, according to the restaurant’s website.

The restaurant has an open-kitchen layout where customers can watch the food preparation process. (Courtesy of Mayahuel)
The restaurant has an open-kitchen layout where customers can watch the food preparation process. (Courtesy of Mayahuel)

What’s on the menu

For starters, the restaurant offers a mix of modern and traditional appetizers, including oysters and caviar, tuna tostada, aguachile, beef carnitas and avocado and sikil p’aak. The menu also features a list of specialty tacos, such as Tacos Mar y Tierra, which has gulf shrimp and beef cheek confit.

As for the main course, Mayahuel’s online menu lists six different options, some being vegetarian and pescatarian, as well as carne asada, cochinita, arroz verde cremoso and sea bass.

The Mayah cocktail is made with Weber Ranch agave vodka, pineapple, citrus, sumac syrup, sesame oil, agave, cardamom and habanero and ruda bitters. (Courtesy of Mayahuel)
The Mayah cocktail is made with Weber Ranch agave vodka, pineapple, citrus, sumac syrup, sesame oil, agave, cardamom and habanero and ruda bitters. (Courtesy of Mayahuel)

One more thing

Mayahuel also offers a separate happy hour menu, which is served weekdays from 3-6 p.m. and brunch on weekends from 10-3 p.m.