Accolades

  • Nominee for Outstanding Restauranteur
    James Beard Foundation
  • 10 Great Places to Chow Down on Barbecue
    USA Today
  • 100 Things You Simply Must Eat Before You Die (Campechana Extra)
    Garden & Gun
  • ChefsFeed Winner
    One of the Best Things to Eat in Houston

My Restaurants

Where I Eat

Behind the Scenes

Barbacoa tacos
"Gerardo is a man that takes extreme pride in his barbacoa, and that is something I can relate to. They start before the sun rises and steam their beef barbacoa until the point it melts in your mouth. He has brought over his Old World family tradition of making barbacoa from his native Michoacán."
Barbacoa tacos
"Gerardo is a man that takes extreme pride in his barbacoa, and that is something I can relate to. They start before the sun rises and steam their beef barbacoa until the point it melts in your mouth. He has brought over his Old World family tradition of making barbacoa from his native Michoacán."
Mina Tex-Mex combo
"This is what comes to mind when I think of the ultimate Tex-Mex comida deluxe. The Lopez family has this one down, and people come in by the dozens to get their fix on all days but Sunday."
Chef Levi Goode reviews  at post.venue.name
Snapper a la plancha
"This is a whole-grilled fresh snapper served with garlic butter and Mexican fried rice. Micheladas are a great way to wash it all down."
Chef Levi Goode reviews  at post.venue.name
Ostriche
"This dish has six cornmeal-crusted Gulf oysters nestled on top of a chive-lemon butter that is spiked with house-smoked Berkshire pancetta. The contrast in textures and flavors on this little jewel of an app makes me immediately want to order another."
Chef Levi Goode reviews  at post.venue.name
Chino's beef
"Eddie Chan has been cooking up the best Chinese food Houston has to offer for a long time. The must-try is Chino's beef. This dish is made up of crispy pieces of wok-fried beef in a spicy orange peel and red chile glaze. I order it extra spicy and extra crispy."

From My Menu

Chef Michael Cordúa reviews Gulf red snapper at Goode Company Seafood
$$ | Seafood
West University
1 Review
"This is a wonderful piece of immaculately fresh Gulf Coast red snapper that's simply roasted over mesquite wood. I always start with their legendary campechana with extra avocado, and their pecan pie should be in a hall of fame somewhere."
Chef Robert Del Grande reviews Pork ribs at Goode Co. Texas Bar-B-Q
$$ | Barbecue
West University
1 Review
"Living in Texas, you have to appreciate good barbeque, and Goode Co. is famous for doing it right. I always order the classic pork ribs and the Brazos Bottom pecan pie. The pies are made daily and taste just like my grandmother would make them. Always a fan of spice, I also like to snack on jalapeños from the jalapeño bar while waiting for my food."