Modern Mexican Flavors

The countdown is on for the debut of Houston’s newest modern Mexican restaurant, Mayahuel, which officially opens for dinner on Friday, July 18.

Located in the Autry Park mixed-use development, Mayahuel is the latest concept from Culinary Khancepts, the group behind Liberty Kitchen, State Fare, and Leo’s River Oaks. The restaurant marks a collaboration with acclaimed chef Luis Robledo Richards, known in Houston for his previous taqueria Comalito. Internationally, Richards is celebrated for his pastry work at Tout Chocolat in Mexico City and has been recognized as Latin America’s Best Pastry Chef by the World’s 50 Best Restaurants. He also appeared as a judge on the Netflix series Sugar Rush: The Baking Point.

Mayahuel’s menu reflects a deep respect for Mexico’s culinary heritage, featuring seasonal ingredients and heirloom corn imported from Mexico. The opening lineup includes 16 savory dishes, divided into starters, a “Tacos y Masa” section, entrees, and a separate tasting menu. The restaurant is named after the Mexica goddess of the maguey plant, symbolizing its cultural and agricultural roots.

“In everything we do at Mayahuel, we honor time, place, and process,” said Richards. “Our ingredients are used only when they’re at their peak — we let nature guide us.”

Dishes to start with include bread and tortillas with miso and salsa matcha butters, a bluefin tuna tostada with uni cream and yuzu aioli, salmon aguachile, and beef carnitas croquettes. The masa-based section highlights beef cheek and shrimp tacos, a duck confit tamal, and a squash blossom tetela. Entrees feature filet mignon with mole negro, cochinita with black bean purée, and sea bass with potatoes and salsa Veracruzana.

Brunch offers a more relaxed menu with dishes like chilaquiles, French toast, enfrijoladas, and a Mexican twist on eggs Benedict with salsa roja hollandaise.

Desserts are presented as large-format experiences built around vanilla, coffee, or cacao, each priced at $28. These interactive creations are designed to showcase tradition, seasonality, and technique.

To drink, the cocktail program highlights agave spirits, fresh juices, and house-made syrups. Notably, all tequilas served will be additive-free, which may exclude some well-known commercial brands.

The restaurant spans about 5,100 square feet, with a 16-seat bar, 40-seat main dining room, an eight-seat chef’s table, a 36-seat second-floor space, and a 34-seat patio. It joins a growing list of restaurants at Autry Park, including Annabelle Brasserie, Doko, Turner’s Cut, Annam, and an upcoming project from Emmer & Rye Hospitality.

“Mayahuel is about more than food — it’s about storytelling and connection,” said Culinary Khancepts founder Omar Khan. “It represents our next step, blending culture, craft, and hospitality in a unique way.”

Mayahuel will be open for happy hour and dinner Monday through Saturday, and brunch on weekends. Reservations are available on OpenTable.