"Tucked into a strip mall in Spring, this destination restaurant offers some of the Houston area’s best and most inventive Mexican cuisine. More traditional dishes include the carne asada and the entrancing birria tacos, the latter laced with crispy, cheesy edges, but chef Thomas Bille, a California native, gets far more playful. While Bille’s potato empanadas, made with a silky comte, are an essential to start, other highlights include the saag paneer made with spinach mole verde, the braised short rib with mole negro and fig, and the tagliatelle, made with roasted mushrooms, Spanish chorizo, porcini cream, egg yolk, and Parmesan. The tres leches, sweetened with a passion fruit meringue, always makes for a perfect ending." - Brittany Britto Garley
