With so many Mexican restaurants around, is it worth leaving The Bubble? We follow a friend’s advice and find out.
There are hundreds of Mexican restaurants on Houston’s north side. How does a humble writer determine which ones are worth visiting? You can try them all, but that takes an incredible amount of time, even if you love Tex-Mex like we do. You can check Yelp, but its reviews simply aren’t that accurate. You can read blog and print reviews, but what if it’s a new place?
I’ve pondered this for quite a while, and I came up with a good shortcut. I created the Woodlands Area Foodies group, and it’s grown to over 9,000 members, many of whom are incredibly knowledgeable about food. One of the most knowledgeable is my friend Bob Frasier. Bob is an incredible cook, and very well versed in numerous cuisines.
Recently Bob posted about a new Tex-Mex restaurant not far from the Woodlands, calling it “My new favorite Mexican spot in my neck of the woods”. Trusting Bob’s palate, I headed out to Rita’s Cantina, located north of Tomball on Hwy 249, near Hardin Store Road.
Located in a nondescript strip center, the outside of Rita’s could be confused for dozens of Mexican spots in the area. But stepping inside revealed a neat, clean interior, with thoughtful little touches. Clearly, the management cares about the customer’s experience, always a good sign.
But how’s the food? Looking across the spacious dining room, I found Bob and his lovely bride Heidi. Joining them for lunch, we surveyed the menu and made some choices. Bob assured us they were good ones. We believe in Bob. Will this trust be misplaced?
First to come out was the ceviche. The presentation was impressive: A hefty goblet filled with fish, shrimp, onion, and tomato, garnished with cilantro and topped with artfully arranged avocado slices.
The marinade used for the fish was a deliciously zingy citrus-based juice, combining with the fresh tangy onions to create a classic Peruvian-style ceviche… which happens to be my favorite. And this was an excellent example, flavorful, generously portioned, and beautifully presented.
As we were finishing the ceviche, the hot plates started arriving.
First out were the beef quesadillas, a standard dish that’s popular with adults and children alike. The formula at Rita’s included sliced skirt steak (as found in fajitas), and plenty of melty white cheese, sandwiched between two thin housemade flour tortillas.
Accoutrements were plentiful: A slathering of sour cream, some beautiful pico de gallo, and a scoop of Rita’s guacamole. The quality of the ingredients shone through on this dish, making it one of the more flavorful quesadillas we’d tried in quite a while.
Combo #7: Tamale, Beef Enchilada, Chicken Enchilada
Next up is a combo plate – in this case Combo #7. Consisting of a pork tamale, a chicken enchilada and a beef enchilada, we felt that it gave us a good overview of what Rita’s chef can do with various proteins.
As an aside, Tex-Mex is often difficult to present. It may be delicious, but on the plate it can be yellowish brown and not incredibly appetizing. The presentation here was different and appealing.
Bright colors made the first impression. Beautifully fresh tomato, diced expertly. A sprig of green cilantro, draped over the green and white arrangement of tomatillo sauce and crema that blanketed the chicken enchilada. This burst of color was flanked by the red Colorado-style chile gravy on the beef enchilada, and the more earthy, dark pork tamale.
Looks are wonderful, but tackling this appealing plate proved that the beauty wasn’t just skin deep. From the pork tamale to the chicken enchilada and finishing with the beef enchilada, all of the components were nicely seasoned, distinctly flavored, and were each excellent renditions of their respective dishes. Together they created a very satisfying whole, one we’d order again. Tomorrow, if we’re lucky.
After finishing the last tasty bite of Combo #7, Bob smiled and with a twinkle in his eye, said one word: Dessert.
Bob, you’re an evil, evil man. That’s one reason why we’re friends. A quick consultation with our knowledgeable server resulted in our order of their Cuatro Leches cake. We’d had Tres Leches from numerous establishments, but Rita’s wasn’t going to be satisfied with tres.
Again, the plating tempted our eyes before the fork touched the cake. A rich, saturated slab of cake was laid upon an artful arrangement of strawberries and blueberries, adrift in the four milk solution that had saturated the cake. Atop this was a crown of strawberries and freshly whipped heavy cream, drizzled with caramel and dusted with cinnamon.
And yes, it tasted better than it looked. No small feat.
To say we were impressed with Rita’s Cantina would be an understatement. To find a gem like this in the far northern reaches of Tomball is amazing. The restaurant can hold its own with any hotspot you care to name in the Houston area.
We confirmed two important rules: Great food can be found all over the Houston Area. And when Bob says to try a place, try it. Now.