Dining
BY JOVANNA AGUILAR
Looking for a better life and new opportunities, Gloria and Jose Fuentes immigrated from El Salvador to the U.S. over 40 years ago. Gloria Fuentes said her sister had a small restaurant in Dallas at the time, but an opportunity to take ownership came up. After rebranding the business to Gloria’s Latin Cuisine, the Fuenteses incorporated their family recipes and expanded from Dallas to Austin, Houston and San Antonio, and they opened a location in The Woodlands area in May 2024. What’s special about it Gloria’s Latin Cuisine focuses on providing customers with a Latin dining experience featuring Latin cuisine made with fresh ingredients, creative recipes and an ongoing commitment to guests, the Fuenteses said. With 23 locations throughout the Dallas-Fort Worth, Houston, Austin and San Antonio areas, Houston area locations include The Woodlands area, Midtown Houston, Katy and Friendswood. The family-oriented restaurant boasts a modern atmosphere with indoor and patio seating. To keep the Latin experience alive, Gloria’s holds several recurring events including live Latin music, dancing, DJs and VIP tables with bottle service on Saturday nights. On the menu Gloria’s Latin Cuisine boasts Salvadoran cuisine with family recipes including pupusas, a traditional Salvadoran dish consisting of a thick handmade atbread made from corn meal and rice our. They are typically stu ed with various ingredients such as cheese, beans or meat. Other menu items include the Salvadoran tamales, ceviche, a variety of seafood dishes and Tex-Mex favorites such as fajitas, enchiladas and tacos. The restaurant also o ers staples like queso, guacamole and nachos. Drink favorites include the house margarita, made with 100% Agave Monte Alban Reposado Tequila and Gran Gala Orange Liqueur, served frozen or on the rocks. Aside from its cuisine, the eatery boasts a full bar with classics, signature cocktails, a selection of wine and brunch drinks. Gloria’s Latin Cuisine serves Salvadoran menu in The Woodlands area
The carne asada ($20) is composed of skirt steak, Spanish rice, black beans, fried plantain, yuca and chimichurri sauce.
PHOTOS COURTESY GLORIA’S LATIN CUISINE
Menu staples include:
Gloria’s Super Special
Gloria’s signature dish features one Salvadoran tamale, one pupusa, yuca, fried plantain, sour cream, rice and black beans.
Gloria’s Latin Cuisine o ers traditional Salvadoran pupusas ($14) .
Salvadoran tamales
Unlike Mexican tamales, Gloria’s tamales are wrapped in banana leaves and steamed. This dish includes three hand-made tamales spiced and stu ed with chicken and potatoes.
Carne asada
The skirt steak dish is marinated for 24 hours before being cooked.
The ceviche trio ($16) is a sampler of orange roughy ceviche, aguachile and shrimp cocktail.
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18484 I-45, Shenandoah www.gloriascuisine.com
Gloria Fuentes said at Gloria’s Latin Cuisine she serves the food she grew up with.
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THE WOODLANDS EDITION
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