Candente
Tex-Mex restaurant · Museum District ·
Tex-Mex with BBQ fusion, mesquite-grilled meats, margaritas
Tex-Mex with BBQ fusion, mesquite-grilled meats, margaritas
"A Tex-Mex favorite with barbecue bona fides, this Richmond Avenue destination calls for the brisket nachos (a must-order), plus brisket enchiladas and beef fajitas—because it’s Texas." - Lane Gillespie
"At Candente, margaritas come in two sizes, but trust that you won’t regret going for the larger one. There’s plenty to choose from, including an excellent premium mezcal margarita made with Ilegal reposado. The Paloma Margarita, made with blanco tequila, Aperol, agave, and lime and grapefruit juices, is another refreshing option." - Marcy de Luna
"A new addition to the Michelin Guide, Candente showcases Mexican cuisine with a Texas barbecue twist, using smoked and grilled proteins from its sister restaurant, The Pit Room. In addition to traditional Tex-Mex items, find brisket enchiladas, brisket-topped nachos, and ceviche made with redfish, shrimp, and scallops. The Tampiquena is a signature dish, featuring a 9-ounce prime rib-eye topped with two cheese enchiladas, grilled onions, and chili-lime butter. Pair your meal with a margarita in flavors like blood orange, strawberry, mango, and prickly pear." - Brianna Griff
"Thanks to its nearby sister restaurant, the Pit Room barbecue joint, Candente excels in Tex-Mex dishes made with smoked meats. Brunch, held from 10 a.m. to 2 p.m. on weekends, gets the breakfast treatment, with mesquite-flamed skirt steak and eggs and tacos filled with slow-cooked barbacoa. For something more traditional, go for the pancakes, which are loaded with a perfect combination of cinnamon sugar, butter, and syrup." - Brittany Britto Garley
"A Tex-Mex restaurant recognized by Michelin, operated by Sambrooks Hospitality." - Brittany Britto Garley