Best of Houston® 2013: Aquiles Chávez left fame and Mexico behind for a restaurant in Houston

BestOfChavez560.jpg
Photo by Mai Pham
Aquiles Chávez, of La Fisheria, shows off some whole fish.

Aquiles Chávez was holding his face next to a bottle of Bigote Mexican wine and smiling for the camera. "Bigote" means "mustache" in Spanish, and the label design is a facsimile of his famous eyes and mustache. Produced in limited quantity in Mexico, where it's bottled just for him, it's one of the many things he might introduce to you when you visit his restaurant, La Fisheria.

The night that we met for this story, he introduced me to a whole bunch of items from his new menu. He was passionate and animated as he described the octopus chips, an appetizer of braised octopus that is finished on the grill and served atop a house-made potato chip with guacamole and topped off with a drizzle of special house-made Mexican chile oil.

He watched my eyes light up as I chewed on the crispy-chewy-smoky-spicy-creamy chip, delighted in my enjoyment. His obvious love of food is one of the things you'll fall in love with when you meet Chávez. I've had the pleasure of dining with him on a few occasions now, each time learning more about the flavors of real Mexican cuisine, marveling at how he uses local products (the octopus is from Galveston) to create dishes from his homeland.

"Texans are so proud to be Texan, they are so proud to be Houstonian. When I say that the meat that we use in the restaurant is Angus beef from Texas, the salt we use is from Galveston, all the seafood we use is from Galveston, the olive oil is from Lubbock -- they are so proud and they say, 'Thank you for using our local products.'"

This is what he is known for, after all -- applying French techniques to local ingredients to create a modern, vibrant Mexican cuisine. It was his use of a local specialty ingredient, gar, that propelled him to fame while he was in his hometown of Villahermosa, in the state of Tabasco. (Gar is a fish known for its voracious appetite and needle-like teeth.)


Advertisement

My Voice Nation Help
8 comments
nedt
nedt

He's doing some really fun stuff blending Texas and Mexico with traditional cooking techniques he learned in the old world. Hats off to the hairy fellow!

fiorello
fiorello

This guy is the real deal.. and the owner is newly arrived here from Mexico's oil city: Villahermosa! Exciting stuff....even Ninfa's chef has flattered La Fish by copying their Ahi sashimi nachos


Jose Martinez
Jose Martinez

Enrique Isabel Martinez Arjona we need to go here soon! maybe when Isabel gets back.

Jim Porter
Jim Porter

Oh! Oh! I think I just figured out who "Anonymous" is.

Now Trending

Around The Web

From the Vault

 

Loading...