LOCAL Houston | The City Guide October 2017 | Page 27

FOOD | ARTS | COMMUNITY | STYLE+LEISURE
role in choosing the kitchen’s menu. Alongside Chef David Luna,
Goode has assembled a menu that pairs classic Tex-Mex with au-
thentic Mexican ingredients.
The Kitchen & Cantina adds a unique twist to standard Tex-Mex
classics, including their made-to-order guacamole. Here, guac is
served with up to three “toppers.” My wife and I tried it with crum-
bled queso fresco and toasted pepitas (pumpkin seeds), two Mexi-
can staples not often found on Tex-Mex menus, a sign of Goode’s
commitment to authenticity. Next, we sampled a cup of the highly
touted chicken tortilla soup. The beautiful red pepper broth delivered
a hint of heat and knockout punch of aromatic flavors, highlighted
by shredded chicken and fresh avocado.
As an entrée, I ordered the always popular Mexican classic, car-
nitas. Carnitas is a simple dish, seasoned pork pieces braised and
usually shredded. Maybe it’s Goode Company’s long history of
smoking meats, but the carnitas at the Kitchen & Cantina are a work
of art. Served chopped, not shredded, the pork shreds effortlessly
in your fingers and melts in your mouth. I ordered mine with home-
made corn tortillas and proceeded to inhale three pork tacos.
For dessert, we ordered both the tres leches and the churros. Again