Shares

Underbelly Hospitality announced plans to debut Comalito, a taqueria in partnership with Nixt, a Mexico City-based restaurant group led by internationally renowned chef Luis Robledo Richards. Opening this fall, Comalito will operate in the space currently occupied by the hospitality group’s Texas-inspired concept, Wild Oats, at the Houston Farmers Market.

Wild Oats’ last day of service at 2520 Airline Drive will be Sunday, September 3 before reopening its doors in October at its new Spring Branch outpost.  

“Luis is a multifaceted chef with a storied background in savory and sweet cuisines, and we are thrilled to partner on his first venture in Houston,” said Nina Quincy, President of Underbelly Hospitality. “We saw this as a great opportunity to engage a chef of Luis’ caliber for a taqueria concept that works synergistically with the Houston Farmers Market, and will eventually, fill a void through its tortilla manufacturing and retail program.” 

Photo courtesy: Fernando Gómez Carbajal

Comalito’s menu will spotlight the best of Mexico City’s taquerias, with features such as tacos al pastor, a bevy of tacos de parrilla, or grilled tacos, and fresh, vibrant salsas. Several vegan and vegetarian options will be available in the form of tacos de hongos al pastor (mushrooms al pastor), quesadillas de flor de calabaza (zucchini flower) and ensalada de nopales con quelites (cactus and purslane salad). Comalito will source much of its peppers and produce from the Houston Farmers Market, the city’s oldest and largest farmers market, and some of its proteins from Texas-based wagyu rancher, R-C Ranch, also located in the market.   

For its in-house tortilla program, Comalito will import endemic, organic heirloom corn from Central Mexico, which will then be processed on-site using the traditional nixtamalization technique. Once cooked, the corn is ground into a fine masa becoming a tortilla, the basis for much of Comalito’s menu. Part of the restaurant’s footprint will be allocated to large-scale tortilla manufacturing and will be available at a later date. 

[SCROLL BREAK!!! Bayou Beat News can also be found in PRINT at a store near you. Click the link below to check out our E-Edition!]

“I’ve been in conversation with Underbelly Hospitality for more than three years and find myself deeply aligned with their commitment to delivering thoughtful food and beverage experiences,” said Robledo Richards, chef of Comalito. “Comalito will be reminiscent of the quintessential taquerias found in Ciudad de Mexico, and the menu will showcase the exciting flavors of traditional Mexican cuisine. We’ve assembled an extraordinary team of Mexico City chefs and mixologists who have worked tirelessly to conceptualize a menu that is rooted in quality and sourcing with a tortilla program that will be second to none.” 

In addition, Comalito will offer a unique mezcal, tequila and cocktail program that complements the food menu. Upon opening, lunch and dinner service will be available and will eventually expand into brunch and breakfast, featuring tacos and an assortment of traditional Mexican pastries. 

Named Latin America’s Best Pastry Chef by The World’s 50 Best Restaurants, Robledo Richards recently celebrated the debut of his new Netflix series – Sugar Rush: The Baking Point – where he serves as one of three judges in the baking competition show. A classically trained French pastry chef via The French Culinary Institute, Robledo Richards’ resume boasts several Michelin-starred establishments, including Daniel Boulud’s Daniel, Le Pré Catelan and La Table du Baltimore. Robledo Richards trained as a chocolatier under the tutelage of Fréderic Bau and the L’école du Grand Chocolat. He since moved to Mexico City to open Tout Chocolat, a high-end artisan chocolate shop. Robledo Richards and his team will be relocating from Mexico City to launch Comalito. 

“Wild Oats is a beloved concept that celebrates the traditions of Texas cuisine, but in hindsight, we realized that it wasn’t the right fit for the Houston Farmers Market,” added Quincy. “We are very excited about its new location and are confident that it will be well-received once it opens in Spring Branch later this year.” 

Wild Oats’ Heights outpost will operate through Sunday, September 3, taking it through its participation in Houston Restaurant Weeks. Spring Branch locations for Wild Oats and its sister restaurant, Underbelly Burger, will open in October at 1222 Witte Road.  

About Underbelly Hospitality

Founded in 2012, Underbelly Hospitality is a nationally recognized, award-winning restaurant group whose concepts include Georgia James, Wild Oats, Underbelly Burger, Pastore and the forthcoming Comalito. All concepts are committed to locally sourced, seasonal ingredients with a focus on nurturing relationships between its farmers and ranchers; wines from family-owned growers; and a thoughtful cocktail and spirits program. 

The hospitality group’s core values – centered around learning, health and well-being, hospitality, thoughtfulness and accountability – are embedded in its DNA and serve as a way of life for the growing company. For more information, please visit www.underbellyhospitality.com. You can follow Underbelly Hospitality on Instagram at @underbellyhou.