Palacios Murphy Hospitality Group has opened its newest food & beverage concept, Mandito’s Tex-Mex (5101 Bellaire Blvd.), in the charming southwest Houston enclave of Bellaire, TX. The 165-seat Tex-Mex restaurant will serve elevated cuisine set against a casual backdrop that is designed to be welcoming to the surrounding neighborhood, as well as visitors from all parts of Houston. Mandito’s – “little Armando” in Spanish – is a reference to the affectionate childhood nickname given to Armando by his parents as he grew up. Paying homage to Armando’s childhood heritage that is deeply rooted in both the cultures of Mexico and Texas, Mandito’s Tex-Mex will augment Bellaire’s F&B landscape as a passion project from the team behind the iconic 45-year-old ARMANDOS and Lulu’s restaurants in River Oaks – as well as the original Round Top Mandito’s location, which debuted in 2017.
“We are thrilled to have the pleasure of introducing Mandito’s Tex-Mex to Bellaire and equally delighted to be able to reach new guests in the surrounding neighborhoods and greater Houston area,” says Alex Curley, Palacios Murphy’s Chief Operating Officer. He added, “Our growth is focused on creating unforgettable guest experiences through genuine hospitality, amazing spaces, quality Tex-Mex cuisine, and an incredible beverage program. Mandito’s Tex-Mex in Bellaire provides us the perfect opportunity to do that, and our team can’t wait to open the doors and welcome the community.”
Designed by New York-based architect Rocco DiLeo in collaboration with the Palacios’, the interior restaurant space teems with bright colors, clashing patterns and a playful maximalist approach that encapsulates Mandito’s Tex-Mex old-meets-new world aesthetic. As guests enter, they are greeted and entertained by a state-of-the-art BE&SCO Press and Oven that is capable of producing 900 tortillas per hour. The ceiling is covered in hand-painted turquoise straw light fixtures handmade in Mexico that dance above the effervescent color-blocked booths. The dining room is anchored by a 16-seat bar that is framed by repurposed antique wooden shutters which accentuate the dichotomy between old and new that permeates the entirety of the build out. The restaurant’s walls are adorned with custom prints featuring illustrations by graphic designer and artist Sarah Shoemake, which contribute an additional dimension to the concept’s decidedly bold aesthetic. Outside, Mandito’s Tex-Mex boasts a 42-seat patio that is outfitted with temperature control for both warm and cold times of year, which means that every season is margarita season.
On the food side, Mandito’s Tex-Mex will deliver all the staples that Tex-Mex fans have come to expect, each of which is made from scratch daily. In addition to its ‘World-Famous Burrito Bowl’ and Tex-Mex classics like cheese enchiladas and fajitas, the Mandito’s Tex-Mex menu will feature plant-based options like the Tex-Mex Kale Salad, Kale & Mushroom Tacos and ‘Beyond Beef’ Crispy Tacos. The Mandito’s Tex-Mex team is also excited about their robust catering program that makes it easier than ever to plan a group dining experience at one’s residence, office, or special event. Its catering boxes – featuring a traditional appetizer box, fajita box, enchilada box, burrito box or World-Famous Burrito Bowl box – are designed for groups of 8-10 for any occasion and are ready for pick-up or delivery in 15-20 minutes once an order is placed.
On the beverage side, guests will enjoy a variety of elevated and classic margaritas – as well as original cocktails. Mandito’s Tex-Mex enlisted beverage consultant Courtenay Greenleaf Torren to develop an agave spirits program that features raicilla, bacanora, mezcals from six different states and 18 different tequilas from both the Los Altos and El Valle regions of Mexico. Additionally, the menu features sotol from Chihuahua and Durango.