La Cruderia

"For all the times you crave ceviche, there’s La Cruderia, a Mexican mariscos and michelada spot in Bellaire that serves, like, 10 different types. The sheer number of options here is worth mentioning, like the vegetal Ceviche Nayarita with lime-seared white fish or the bright green shrimp aguachile overflowing with cucumber and slivers of red onion. Add a La Golosa michelada, comically topped with beef jerky, and you’re all set. Go here for a casual date night and linger over some pulpo tostadas, or grab an early dinner to skip evening traffic. Stay long enough (or drink enough michis), and you can almost feel the sand between your toes." - chelsea thomas, gianni greene

"La Cruderia, a mariscos and michelada spot in Bellaire, could easily be a little shack on the beach, which makes sense, since you’re here for the oysters and seafood. While the menu here is massive, La Cruderia keeps the oyster selection focused. Order them naturales(raw, with or without pico)or gratinados (roasted, with or without serrano-piquin salsa). Throw back a couple dozen with crisp, spicy pico and lime in between some of La Cruderia’s other dishes like mountains of ceviche and tostadas, and keep it casual with a shrimp-topped michelada or a 32oz Mexican beer." - chelsea thomas, gianni greene

"As you drive down Bellaire Boulevard, it’s hard to miss this festive patio and the overhanging roof on which the name “La Cruderia” is painted boldly across. The interior and the food are just as bright and colorful. Classics like tortas and tacos are easily go-tos, but the real draws are the micheladas and the seafood dishes. The Ceviche Yucateco is a tangy combination of fish and shrimp with a refreshing mix of onion, cilantro, cucumber, tomato, avocado, and habanero chili. A section of the menu is dedicated solely to its sweet and savory micheladas options, like the Gummy, a gaudy michelada topped with spicy and sweet candies, sweet and sour sauce, cucumber, Japanese peanuts, and a mango lollipop. The La Golosa — topped with beef jerky, shrimp, picked pork skins, spicy peanuts, and cucumber — is almost a meal in itself." - Minh Truong, Sean Hekmat

"For all the times you’ve desperately craved, like, 10 different kinds of ceviche, there’s La Cruderia, a mariscos and michelada spot in Bellaire. We appreciate the sheer number of ceviche options here, like the vegetal Ceviche Nayarita with lime-cooked white fish, carrots, and green tomato. Or the mouth-searing Ceviche Yucateco loaded with habanero. Throw in a cochinita torta or a few quesabirria tacos to balance the acid. Add on a La Golosa michelada, comically topped with beef jerky, shrimp, and spicy peanuts, and you’re set. Go here with friends to split a bunch of small plates for dinner, or grab an early dinner and skip the evening traffic. Stay long enough (and drink enough michis), and you can almost feel the sand between your toes." - chelsea thomas, gianni greene

"For all the times you’ve desperately craved like ten different kinds of ceviche, there’s La Cruderia, a mariscos and michelada spot in Bellaire. The standalone building, with a large overhanging roof and plant-lined patio, could easily be a little shack on the beach, which makes sense, since you’re here for the seafood. Snag a seat at the bar or at one of the brightly colored tables surrounded by even more brightly colored murals—La Cruderia really leans into the beachy theme. photo credit: Richard Casteel The menu here is massive. We appreciate the sheer number of ceviche options on the menu, like the vegetal Ceviche Nayarita with lime-cooked white fish, carrots, and green tomato. Or the mouth-searing Ceviche Yucateco, which comes loaded with habanero. There are also two different aguachiles (verde or negro) both drenched in lime juice. Throw in a savory black bean and cochinita torta or a few cheesy quesabirria tacos to balance the acid. Add on a strawberry michelada, which comes with peachy rings and cut fruit, or La Golosa michelada, which arrives comically topped with beef jerky, shrimp, and spicy peanuts. Better yet, just have everything with a 32oz bottle of Mexican beer, because that’s a totally normal thing to order. Stay long enough (and drink enough michis), and you can almost feel the sand between your toes. photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel Food Rundown photo credit: Richard Casteel Ceviche Nayarit Oddly enough, the best part of this ceviche isn’t the lime-cooked white fish or the punch of habanero, but the vegetal crunch of carrot and green tomato. photo credit: Richard Casteel Shrimp Aguachile Something about a pool of hyper green sauce and pleasantly plump shrimp just calls to us, like a lighthouse beacon. Grab some crispy chips and spoon more sauce onto the shrimp before taking an absolutely massive bite. photo credit: Richard Casteel Pulpo Tostadas Perfectly tender slices of octopus smothered in serrano-piquin salsa are piled high with cucumber and cilantro on two crispy tostadas, which are just plates you can eat." - Chelsea Thomas