The Woodlands Edition | June 2026

Dining

BY JOVANNA AGUILAR

Nahui Molcajete ($28.60) is served in a stone bowl with a variety of fresh seafood.

The Pulpo Zarandeado ($35.60) , a culinary pride of Nayarit, is basted in a sauce made with dried chiles.

David de la Mora serves authentic Mexican seafood in The Woodlands.

PHOTOS BY JOVANNA AGUILARCOMMUNITY IMPACT

Nahui Seafood serves Mexican coastal avors

David de la Mora, chef and co-owner of Nahui Seafood, said he opened the restaurant in August 2023 to oer his community quality seafood that would be accessible to the average consumer. “We focus on oering Mexican seafood dishes focusing on our hardworking Mexican-American locals that work in landscaping, construction and in the kitchen and struggle to attain luxuries like seafood and yearn for their homeland’s seafood Mexican staples,” restaurant administrator David Valle said. What’s special about it The family-owned restaurant is operated by The Woodlands area residents, husband and wife duo de la Mora and Ana Valle alongside their son, David Valle. Formerly located in Spring, David Valle said the eatery relocated to The Woodlands in August to better serve their community. Just as Mexican beach Nahui Beach is known for its natural beauty, David Valle said Nahui Seafood celebrates that same spirit through fresh seafood, coastal avors and a welcoming atmosphere that brings guests closer to the ocean with every visit. The family-oriented atmosphere provides customers with a welcoming experience that enhances each customer’s experience as they enjoy Mexican-inspired seafood. In addition to its dining options, the eatery oers a private room that can be reserved for special occasions.

Craving seafood? With a background in construction, David de la Mora said although he had no prior experience in the restaurant industry, a passion for cooking was ingrained in him at a young age. With dreams of becoming a chef focusing on Mexican seafood, David de la Mora took a culinary course in his hometown in Guadalajara, prior to opening his own restaurant. With ingredients imported from Mexico and seafood sourced from the Pacic Ocean, de la Mora creates authentic Mexican seafood dishes. A few menu items staples include: • Chargrilled Aguachile, made with shrimp cured in lime juice with grilled peppers • Nahui Molcajete, a stone bowl with sh ceviche, raw and cooked shrimp, octopus, and sea bass • Pulpo Zarandeado , grilled over open ame and basted in a special sauce made with dried chiles, citrus, and a smoky touch It’s 5 o’clock somewhere To pair with its Mexican seafood cuisine, Nahui Seafood boasts a full bar and specialty cocktails including mojitos, piña coladas and a variety of cocktails made with mezcal including the popular Guava Mezcalita, a sweet and tropical drink made with mezcal and guava juice. The eatery oers happy hour Tuesdays and Wednesdays from 4-7 p.m.

For dessert, Nahui Seafood serves guava pie ($12) .

Nahui Seafood oers happy hour on Tuesdays and Wednesdays from 47 p.m..

CINNAMON RUN

27030 Kuykendahl Road, Ste 220, The Woodlands Facebook: Nahui Seafood

THE WOODLANDS EDITION