Bellaire - Meyerland - West University | Nov. 2020

DINING FEATURE SaltilloMexicanKitchen Local restaurant serves up wood-grilled avors with touch of cultural outreach B efore Carlos Abedrop brought his steakhouse to the Bellaire area, he rst opened La Casa

BY HUNTER MARROW

“Customers wouldn’t forget my name, but they would forget the name of the restaurant,” Abedrop said. But the name of the restaurant needed cultural and personal signicance, he said, and so Saltillo Mexican Kitchen was born. The concept of the restaurant is simple: “We do what we do in Mexico,” Abedrop said. That includes cooking steaks and other proteins over real wood-ember grills. Ribeyes, including Saltillo’s signature Tapa de Lomo—the cap of the whole ribeye—as well as ten- derloins, enchiladas and tacos, are served family-style unless otherwise requested. “Really, I would consider ourselves a steakhouse,” Abedrop said. And then there is the homemade salsa, which comes in four varieties, including a spicy habanero and a red onion salsa. When Saltillo Mexican Kitchen opened, it served salsa on the table without chips. “Salsa is part of our cuisine, but not with chips,” Abedrop said. However, customers asked for chips and salsa, so the restaurant obliged. Despite these adaptations, Saltillo continues focusing on north- ern Mexican cuisine. “It has been a big deal to be suc- cessful and to deliver my message to my customers,” Abedrop said. “While you adapt, you have to keep to your principles.”

del Caballo—”the house of the horse” in Spanish—in Montrose in February 2013. At the time, Abedrop had already been running a restaurant by the same name in his hometown of Saltillo in northeast Mexico, a name that came from Abedrop himself. “‘Caballo’ is my nickname in my hometown,” Abedrop said. “I don’t know why. Maybe because of my big nose?” When he opened La Casa del Caballo, Abedrop brought not only the name, but also traditional northern Mexican cuisine, wood- grilled steaks, pork and seafood, and specialty cocktails to the Houston area. Still, the Montrose location was not a perfect t for Abedrop and the restaurant. First and foremost, the building was too big. Second was the customer base. “We had very few customers coming from the Montrose area,” Abedrop said. Many of the customers who frequented La Casa del Caballo did come from the West University Place and Bellaire area, however, and so when Abedrop was presented with an opportunity to move to a new location closer to both communities, he jumped on it in 2015. With the move came a name change for the restaurant as well.

Carlos Abedrop has owned Saltillo Mexican Kitchen for the last ve years. (Photos by Hunter Marrow/Community Impact Newspaper)

SERVING UP SALSA

The spiciest salsa served by Saltillo, this features gold habanero.

The onion salsa uses minced red onion, habanero, lime and olive oil.

The red salsa mixes tomatoes, jalapenos, garlic and chicken broth.

This salsa uses green tomatoes, serranos avocado, and cilantro.

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Tacos en mole: three cheese- or chicken-lled corn tortillas topped with sweet and spicy homemade mole sauce

Tres leches: two layers of white cake with creamy icing dripped with a three- milk combination

$15

$8

SaltilloMexicanKitchen 5427 Bissonnet St., Ste. 200, Houston 832- 623-6467 www.saltillomexicankitchen.com Hours: Mon.-Sat. 4 p.m.-9 p.m., closed Sun.

BELLAIRE BLVD.

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Visit our website or give us a call for current classes and camp schedules. We look forward to seeing you soon! www.HoustonGymnastics.com Now offering Monitored Online Learning Spring enrollment now open

5201 Gulfton Street 713-668-6001

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BELLAIRE  MEYERLAND  WEST UNIVERSITY EDITION • NOVEMBER 2020

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