The lineup of restaurants at Autry Park, the sprawling mixed-used development along Buffalo Bayou is continuing to evolve. Right on the heels of the MF Lobster closure comes the news of another opening. Mayahuel, a modern Mexican restaurant and agave bar, is slated to open later this summer. The restaurant, billed as a celebration of regional Mexican cuisine, is a partnership between Culinary Khancepts, the hospitality group behind such well known Houston restaurants such as State Fare Kitchen & Bar, Liberty Kitchen & Oysterette and Leo’s River Oaks, and chef Luis Robledo Richards. Richards has over 25 years of culinary experience, including time at Le Pre Catelan, a Michelin-starred restaurant in Paris, and the 2019 title of Latin America’s Best Pastry Chef granted by the World’s 50 Best Restaurants. He is also not a stranger to the Houston food scene as he led the well-received, but short-lived taqueria inspired concept Comalito at the Houston Farmers Market. 

This time, he takes that same idea of Mexican flavors and fresh, seasonal ingredients in a fine-dining direction. Regarding his vision for the restaurant, Richards says, “At Mayahuel, we’re not just preparing food — we’re honoring time, place, and process. Our ingredients are chosen only when they’re at their best. We don’t force nature to fit our schedule — we follow its lead.” 

Those who were able to make out to Comalito will rejoice that the housemade tortillas will be highlighted on Mayahuel’s menu. Heirloom corn sourced directly from Mexico will be ground daily to make the fresh masa. A menu is not yet available, but a sneak peek of dishes includes tostados with bluefin tuna, cochinita, aguachile and other dishes that will focus on seasonal produce, local proteins and earthy Mexican flavors such as vanilla, cacao and coffee. With Richards’ background, we can also expect there to be stellar desserts and housemade chocolate. 

The restaurant’s name is taken from the ancient goddess of the maguey plant — known as a symbol of resilience, versatility and patience— and any knowledgeable lover of mezcal can tell you that growing agave is a practice in patience and care, as some plants take upwards of 30 years to mature. Informed by sentiment,  Mayahuel’s bar program will be just as important as the food, which will focus heavily on agave spirits that are additive-free. This is something to boast about, as even some of the the high-end brands have additives, which can include anything from vanilla extract or artificial sweeteners, to caramel coloring and oak extract. Mayahuel’s cocktails will feature regional mezcals and tequilas, and will be made with fresh juices and house-made mixers. 

Tying everything together will be the home-style kitchen placed distinctly in the middle of the dining room to create an inviting and immersive experience. The interior plays on the warmth of the kitchen with hand-carved woods, natural stone and a custom mural. The dining area will include a private chef’s table for eight and four kitchen-facing booths. There will also be an outdoor patio that will seat up to 34, and an upstairs dining area with 36 seats and a view of the park. 

With the backing of Culinary Khancepts, Richards’ background and experience and the buzz that is already generating around it, Mayahuel should be a strong addition to Autry Park. Mayahuel will debut with dinner, a weekday happy hour and Saturday and Sunday brunch. Stay tuned for the opening date and other details.

Minh Truong

Minh Truong is an avid lover of the Houston food scene and has written about it since 2011, starting as a freelance contributor for the Houston Press. She never stops exploring all that Houston has to offer.