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