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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. Churrascos's unusual South American-inspired pork and chicken dishes, great appetizers and bargain lunch specials all provide lots of bang for the buck. The Montrose location features an elegant, though not too fussy, dining area.
When there was still an Amazon Grill on Gessner near Westheimer, I ate lunch there -- on average -- once a week. It was an easy choice to please a pack of picky co-workers, as it offered everything fr... More »
Whether or not you agreed with our own recent list of our 100 Favorite Dishes in Houston, most residents have their own very definite ideas of what essential Houston meals are. Perhaps it's barbecue a... More »
I love iFest so much, I typically go on both weekends of the festival each year. This time around, I'll be missing the second weekend of the International Festival in favor of appearing in a bright bl... More »
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 »
The rain was coming down in buckets when we left the Latin American Film Festival at the Museum of Fine Arts, but we managed to stay dry enough to enjoy a nightcap at Churrascos (2055 Westheimer, 713-527-8300). With most customers already seated... More »
Great stop after a night in Deep Ellum, since they're open late and have terrific salsa. Try the spinach enchiladas - so very, very good.
I'm not sure how long I'll recommend this place. The food really went downhill the last time I ate there.
Self-taught, Nicaraguan-born chef Michael Cordua was the first to introduce Houston to South American cuisine when, in 1988, he opened his first Churrascos. This culinary pioneer showed us the flavors, aromas and dishes of lands such as Nicaragua, Peru, Chile, Argentina and Brazil, expanding our vocabulary with words like plantains, ceviche, empanadas, churrasco, yuca, chimichurri and, of course, tres leches. The trail he blazed has inspired many other Latin cuisine concepts, broadening our... More »
In Latin America, plantains -- raw, mashed or fried -- are what's for breakfast, lunch and dinner. So it's no surprise that they show up all over South American menus in Houston. One of the best uses for the banana's big brother is the plantain chips at Churrascos. Known for its tender steaks and divine tres leches, Churrascos secures its loyal following with bottomless baskets of perfectly cut and lightly fried plantain slices. Throw in the amazing dipping sauce, and it's a good thing the... More »
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