• Nominee for Best Chef: Southwest
    James Beard Foundation
  • Nominee for Outstanding Restauranteur
    James Beard Foundation
  • Best New Chefs
    Food & Wine
  • Hall of Fame
    Food & Wine
  • Best New Restaurants (Churrascos)
    Esquire magazine
  • Culinary Excellence
    Robert Mondavi Award

My Restaurants

Where I Eat

Behind the Scenes

Chicken fajitas
"The chicken fajitas at El Tiempo are my favorite in Houston. I like to go to their location on Montrose because of the outdoor patio, where I can sit out in the sun drinking a rum and coke. When the fajitas are brought to the table, the fun begins. Each bite brings a 'collection' of tastes and textures. I build each bite differently, but the star of the show is the chicken: moist, perfectly seasoned, and simply the best."
Hot sweet & spicy chicken
"Yes, it’s actually inside Super H Mart, but don’t let that fool you. Here’s why: they cut the chicken in 14 pieces (more pieces equals faster cooking to the bone and more crust-to-meat ratio), use rice flour for the batter, and fry it twice for extra crunch. After they get the perfect crust, they toss it with your choice of sauce. I love their hot sauce, as well as the sweet and spicy. This fried chicken is just pure sticky, crunchy goodness."
Spicy crawfish roll
"I have been a fan of Kobe for years. It's just a small, family-owned restaurant off the I-10 freeway. They start the crawfish roll by dusting the soft-shell crawfish with cornstarch, then they fry it up and serve it with spicy mayo, unagi sauce, a little cucumber, and sushi rice. No need for pinching tails or sucking heads here—it's just two bites. I always start by the tail end. Yum!"
Pupusas de chicharrón y queso
"Salvadorian ladies from the St. Raphael Catholic Church sell these every Sunday out of a very simple kitchen in the community room. This traditional dish from El Salvador is made with thick, handmade corn masa tortillas stuffed with queso blanco and chicharrones before they are grilled. I grab several on a paper plate and top them with their homemade 'curtido,' a pickled cabbage slaw, and salsa."
Chef Michael Cordúa reviews  at
Raviolo with ricotta, egg and truffles
"For such a small restaurant, Da Marco packs a big punch with its raviolo filled with ricotta, egg yolk, truffles, Parmesan and butter. It's best shared, as most good things are. The gooey yumminess of the warm egg yolk and sensual earthiness of the truffles are beyond good! Hint: go during the winter to get their white Alba truffles, and order an extra shaving or two. It's to die for."
Chef Michael Cordúa reviews  at
Coffee shaved ice w/ sweet milk
"Shaved iced that has the mouthfeel of the freshest powder snow mixed with the perfect gelato. This family doesn’t just shave frozen ice water and top it with a syrup. There are no ice crystals here—just ethereally light ribbons of cool deliciousness. I ask for mine with extra sweet milk and forget the heat is 'on' outside!"

From My Menu

Chef John Sheely reviews The Churrasco at Américas
$$$ | South American
Uptown, Galleria
1 Review
"The godfather of Houston’s Latin American food craze, Michael Cordua’s signature center-cut filet with chimichurri sauce is always outstanding. It was even named by Esquire magazine’s 'Top 20 Steaks in America.'"