Where Did We Go?
1700 Smith St, Houston, TX 77002
What’s The Skinny?
Edgar’s Hermano, located inside the newly renovated Whitehall Hotel downtown, may be the answer to those who work and/or play in the downtown area. Open for breakfast, lunch, and dinner with doors opening as early as 6 a.m. Monday through Friday, a stop on your way into the office or before heading home is a no brainer.
So what’s up with their Mexi-South cuisine? And what exactly does that mean? Are they combining Mexican and Southern dishes to create over the top variations of classics to simultaneously represent both? Hmmm. We were certainly curious about the end result of this “union”.
In short, on all three menus (breakfast, lunch, and dinner), you will find that most dishes are either Mexican or Southern with a few fun entrees that blend the two. For example, take the Chilaquiles that get a lovely dose of country ham and collard greens, or the Oxtail Soup (a soul food staple) which is brightened by a pasilla and cascabel pepper infused broth, and let’s not forget the Brisket Flautas. Executive Chef Sylvia Couvarrubias’s Mexican heritage and her love for comfort food truly shines through.
With such a large selection of menu options, Edgar’s Hermano still delivers on the swank with a gorgeous interior (imagine medium-brown woods and turquoise booths) and bring their A game with a fantastic cocktail menu. And just because it’s the right thing to do, they also make their own bourbon. Yep, their private label Edgar’s Truth is available to be served neat, straight up, or with their Edgar’s Southern Belle (mathilde peach liqueur, sweet vermouth, and angostura butter). And for bonus points, their cocktail “The Whitehall” (a bird dog chocolate bourbon blended with orange marmalade, apple juice, and fresh lemon juice), is worthy namesake.
What Did We Love?
So what types of dishes does one get when Tex-Mex meets the south? Umm…can you say – Flavor! Packed! Goodness! Here are few standouts from each menu:
PORK BELLY BENEDICT: Sweet corn grit cakes with crispy pork belly topped with a sunny side up quail egg, pomegranate jelly and fried green tomato aioli served with a potato hash of Yukon gold, Peruvian purple and sweet potatoes. This dish is just as good as it sounds and is oozing with all kinds of flavor!
BRAISED SHORT RIB TAMALE: Fresh corn tamale topped with barbeque bourbon braised short ribs and tropical mango salsa served with Spanish rice and refried beans. Not only is this a beautifully plated dish, but it’s a twist on the traditional, since the short ribs are actually on top of the tamale. The mango salsa plays nicely with the BBQ bourbon used to braise the meat.
OXTAIL SOUP: Pasilla and Cascabel pepper-infused broth with braised oxtails, roasted corn, potatoes and carrots topped with cilantro and onion. Since one of Swanky girl’s all-time favorite soups is Oxtail Soup, this delicious version of it was sure to make the list! The oxtails were tender and the soup was rich and robust. Don’t be surprised if you see us there enjoying a bowl once the fall temperatures start to set in.