Chef

Michael Cordúa

"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."

"It’s hard to choose a favorite here. You are welcomed with a complimentary serving of warm naan cooked in their tandoor oven, along with fresh herbs and feta cheese. These guys are masters at grilled meats. The shishleek, or grilled ribeye chunks, with white or dill basmati rice is amazing."

"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."

"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!"

"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."

"Because she is Texas' best! She is. I love to order her tampiqueña served with rajas poblanas con crema and enchiladas verdes de pollo."