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At this fabulous Cordúa brothers enterprise, it's easy to revel in the signature charcoal-grilled tenderloins, garlicky chimichurri sauce, plantains and extracurricular vegetables. Unusual South American-inspired pork and chicken dishes, great appetizers and bargain lunch specials all provide lots of bang for the buck.
The taquitos de brochetta ($15) appetizer at Churrascos (2055 Westheimer, 713-527-8300) always goes fast. At first glance, it appears the tacos are made with chorizo, but the small flour tortillas actually contain thin slices of bacon-wrapped... More »
Legend has it that former Houston Oilers coach Bum Phillips was so impressed with this appetizer the first time he tasted it that he proceeded to order two more platters for his main course. I can understand why. The Marineros ($14) at Churrascos... More »
Though I've always been fond of the food at Churrascos, what I've been even more fond of at Michael and Glenn Cordua's South Ameri-can restaurants is the service: unfailingly smooth, unruffled, efficient, polite. A friend says that the best... More »
The signature dish there is, what else, churrasco, a charcoal-grilled, center-beef tenderloin steak. From a petite six-ounce serving to a platter-sized 16-ounce slab, these are some of the best steaks in town. But there are plenty of other tasty delights to be sampled at Churrascos as well, including doblones (chargrilled salmon with an achiote-shrimp salsa) and the "owner's cut" (filet mignon served with fire-roasted pasilla sauce and goat cheese salsa). The side dishes are just as... More »
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