Sylvia’s Enchilada Kitchen has graced the Houston area for years, having become one of the most well known authentic Mexican restaurants specializing in quality Mexican flavors. The restaurant uses homemade recipes with only the freshest ingredients available, serving over eighteen types of enchiladas, vegetarian plates and fajitas. Due to grilling restrictions, Sylvia, the owner whose namesake adorns the restaurant, opened her Woodway and Voss location, where she is now cooking up authentic Mexican dishes on a Mesquite fired grill. Her establishment remains one of the only Mexican restaurants in town building and cooking Mexican foods the way it was meant to be eaten. Having just celebrated its one-year anniversary at the Woodway and Voss location, Sylvia has done it again, bringing old world recipes into the kitchens of this posh Houston establishment.
Through her travels, Sylvia has crafted her culinary arts by learning the secrets to authentic Mexican style cooking. By travelling to Mexico’s border towns, cities, and villages, Sylvia has taken these seemingly ageless dishes and re-crafted them in an extraordinary creation of Mesquite-fired foods. No recipe has been recreated for restaurant patrons without having first gone through Sylvia’s methods of learning, taste testing and styling. For example, the Veracruz Red Snapper Filet, a recipe taken from Sylvia’s travels, is served with Salsa Veracruzana and Rajas Poblanas. This fish is sure to melt in your mouth as a combination of new flavors hit your taste sensory. Spicy pablano grits are available as a side, as are Sylvia’s sweet mesquite grilled corn, brushed with flavored butter. The restaurant’s beans are made without the typical ham or bacon, differing from traditional methods, and resulting in a clean taste that no other place in town offers.
Be sure to look for the Cabrito Asado, offered on the weekend menu. To make this authentically Northern Mexico dish, Sylvia travelled to Monterrey where she learned the traditional recipes to an out-of-the ordinary meat. Sylvia imports the young goats used for the Cabrito dish from a special supplier in Dallas and marinates the meat, slow cooking it on the Mesquite grill. With cabrito, the meat is so lean that cooking it for longer periods risks an extremely dry chewy dish. Sylvia demonstrates her culinary skills in this perfect marriage of moist, smoky flavored goat. Coupled with her homemade tortillas and spicy Michilada, served in the style of a Bloody Mary, this is sure to become a favorite “good eats.” For those less adventurous, the beef fajita steak and quail are also offered off the Mesquite menu and equally as delectable.
Don’t forget to finish your meal with a chocolate tres leches cake or flan. If you are lucky, you just might run into Sylvia’s brother, Oscar Cesares, author of the bestseller novel, Amigoland. For those interested in learning the secrets to Mexican flavor, Sylvia teaches an ongoing cooking class taught at her Westheimer location. Her 2010 calendar includes such items like Chiles Rellenos, Tex-Mex Soups and Stews, Grilling Fajitas, and even Hot Tamales, running from August through December. For more information on Sylvia’s cooking school, please click here.
Sylvia’s is located at 12637 Westheimer, Houston TX 77077 (281-679-8300)and at 6401 Woodway (one block east of Voss), Houston TX 77057 (713-334-7295).