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This post is sponsored by Saltillo Mexican Kitchen. All opinions are mine alone.
#SaltilloMexicanKitchen

[/text_output][text_output][/text_output][custom_headline type=”center” level=”h2″ looks_like=”h4″ id=”” class=”” style=””]Saltillo Mexican Kitchen: Authentic Mexican Flavors[/custom_headline][text_output]After weeks of Harvey drama, I attended my first blogger event last Wednesday at Saltillo Mexican Kitchen in Bellaire, Texas for a chef’s table dinner.

I knew the food had to be amazing because I read that Saltillo Mexican Kitchen was recently dubbed #20 on  Alison Cook’s Houston Chronicle Top 100 Restaurants list.

From the street view, Saltillo Mexican Kitchen doesn’t look that impressive tucked in a shopping center near the Bellaire Triangle on 5427 Bissonnet Street #200, Houston, TX 77081. However, when you enter the restaurant, the relaxed atmosphere and charming equestrian-themed decor set the mood for an evening of casual dining.

Carla Gomez, the owner of Pop Ratio, greeted us and introduced us to Saltillo Mexican Kitchen’s proprietor and self-taught chef Carlos Abedrop. He had a round table for eight reserved for us and curated an intimate 6-course dinner featuring appetizers, entrees, desserts, drinks and wine service. We kicked off our chef’s dinner with a welcome cocktail and nibbled on chips served with four different salsas ranging in heat intensity.

As we waited for our first course to arrive, Carla gave us the background story of Chef Carlos and his restaurant endeavors. Chef Carlos grew up in the city of Saltillo, Mexico and learned grilling techniques from his father. He perfected recipes and his passion for food evolved into opening his first eatery in Mexico called La Casa del Caballo.  In 2012, Chef Carlos brought his restaurant vision to Houston and opened an upscale Mexcian steakhouse on Westheimer also named La Casa del Caballo.

Two years ago, Chef Carlos decided to downsize his space and create a family-friendly neighborhood restaurant. He relocated near the Bellaire Triangle and reincarnated as Saltillo Mexican Kitchen. Chef Carlos made the new menu more approachable in pricing without sacrificing the authentic Mexican flavors that make his food unique.

Our first course, the Oaxaca Cheese and Tomato Salad, was a Mexican version of a Caprese salad. It was a thick sliced tomato topped with shredded Oaxaca cheese and drizzled with a tangy cilantro vinaigrette. The dressing paired nicely with the Oaxaca cheese and tomato. I recommend sharing the salad with a dining companion as the cheese is quite filling.

Next was Saltillo Mexican Kitchen’s legendary Coctel de Camaron. An unbelievable shrimp cocktail made with colossal #8 “Pacific Blue wild caught” shrimp from the Sea of Cortez mixed with house-made spicy sauce and pico de gallo. The shrimp are huge and flavorful and are the star of the dish. This is a must order if you love seafood!

For an appetizer to share with a large party, order the Queso Fundido. It’s not only fun to say but it’s fun to eat! Queso Fundido is a hot skillet of Chihuahua cheese mixed with grilled onion, red jalapeno, bell pepper and homemade chorizo. This cheesy goodness comes with flour tortillas.

The Enchilada Sampler was served family-style featuring mole, green, and saltillo enchiladas. All the enchiladas were good but my favorite was the mole enchiladas stuffed with chicken and topped with sweet and spicy mole sauce. You can ask for extra mole sauce and corn tortillas too!

Our main entree, the Hand Cut, Mesquite Grilled Meats Sampler was a collection of top-notch mesquite grilled beef, chicken, and pork. I plated samples of the pork tenderloin, thick cut slow smoked brisket, and pollo en salsa borracha. I highly recommend the pork tenderloin and the pollo en salsa borracha. The seasoning was on point and the meats were cooked to perfection.

Grilled vegetables, fried potatoes, beans, and tortillas served with the Mesquite Grilled Meats Sampler were also delicious. Since I was quite full, I asked for a to-go box to take home the fried potatoes and charro beans. I used the potatoes the next morning to make papa con huevos breakfast tacos. The potatoes and beans were perfectly seasoned and similar to the way my mom prepares them for our traditional Mexican meals.

When you go to Saltillo Mexican Kitchen, you have to save room for dessert! Try the flourless pecan cake or the vanilla ice cream cake. I sampled both with a glass of Carajillo, an espresso and Licor 43 dessert drink. It was my first time to try a Carajillo and I loved it. It’s smooth and sweet and caffeinated. Definitely, drink this if you plan to continue your festivities hours after dinner.

In Mexican tradition, dessert is a celebration. Something to savor and enjoy. A time to relax and converse with friends. At our chef’s table dinner, we did just that. We discussed our favorite bites of the night, laughed about bad dates, and bonded over a dinner with good company.

Chef Carlos created Saltillo Mexican Kitchen as a neighborhood restaurant where couples, families, and friends can eat a great meal and enjoy a relaxing dining experience. It’s perfect spot to disconnect from your hectic day and fill your belly with authentic Mexican cuisine.

Thank you, Chef Carlos Abedrop and Carla Gomez of Pop Ratio for inviting me to the incredible Saltillo Mexican Kitchen chef’s dinner. I can taste and see why Saltillo Mexican Kitchen made the Houston Chronicle’s Top 100 Restaurant list! Several of the dishes reminded me of my grandmother’s and mom’s authentic Mexican cooking.

Taste & See Life friends, head on over to the Saltillo Mexican Kitchen for lunch or dinner and let me know what you think. I highly recommend the Coctel de Camaron, the Mole Enchiladas, the Pork Tenderloin, and the Pollo en Salsa Borracha. Don’t forget the Carajillo![/text_output][share title=”Share this Post” facebook=”true” twitter=”true” google_plus=”true” email=”true” id=”” class=”” style=””][/vc_column][/vc_row]