LOCAL Houston | The City Guide September 2016 | Page 21

FOOD | ARTS | COMMUNITY | STYLE+LEISURE

LUCHI & JOEY’S
CUISINE: Tacos, Tortas and Beyond
14005 Memorial Dr. | 832.243.5341 | www.luchiandjoeys.com
Mon–Sat: 6:30am–8:30pm

Because who can get enough awesome tacos, we’re highlighting another of
our fave new taco joints this month. After their food trucks gained a loyal
following over breakfast, lunch and dinner for several years, owners Luchi and
Joey Macias have opened their second brick and mortar shop (the first was
downtown) on Memorial near Kirkwood.

Photography by Luchi & Joey’s

The bright strip-center space is bustling with Memorial families who appear to
be quite happy with their new, non-chain Tex-Mex option, starting with breakfast at 6:30 am for “customized” tacos with every imaginable ingredient,
along with gorditas (think corn masa pockets with meat, veggies and cheese).
Everything is made fresh in-house, including handmade tortillas, salsas and
marinades.

Interior

Solid queso and guacamole are great starters. The specialty taco and torta
options are in a state of constant evolution. “We’re open to new and crazy
ideas,” says Joey. From the current taco menu, try the “1810” featuring
grilled beef mixed with Mexican chorizo, white cheese and cilantro or the
“Gringas” – grilled pork, marinated in an orange-lime-citrus blend and
served with melted white cheese, onions, cilantro and grilled
pineapple. The pulled pork torta is a standout, as are the shredded chicken
enchiladas “suizas” with tomatillo sauce and melted white cheese.

Chef Antoine Ware was an executive sous chef at Mr. B’s Bistro in New Orleans
before working alongside Chris Shepherd post-Katrina. Ware knows his way
around local/seasonal/southern cuisine. The upstairs dining room (Harold’s) is an
underappreciated gem and now the new shogun-style bar offers Ware’s same
glorious, southern style, featuring “tap room bites” that are unique in Houston. Take
the country ham plate with housemade ham, cultured butter, pimento cheese,
Steen’s cane syrup and biscuits, alongside items like sweet and spicy wings, “redneck” sliders – which are fried bologna sandwiches with American cheese and
yellow mustard on Hawaiian buns. There are also pizzas from the brick stone oven
– try the roasted veggie or outstanding pepperoni. Even the tomato sauce on the
pizzas is made in-house.
As the name implies, there are plenty of local brews on tap, plus wines on tap and
infused cocktails like the fabulous “margarita fuego” featuring pepper– and
mango– infused tequila, O3 liqueur, fresh lime juice and cardamom bitters. Bar
Manager Lauren Muse has done a stellar job of creating a drink menu that
complements Ware’s cuisine and the vibe is chill. Get over there.

Southern Roots Cocktail

september 16 |

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