Uploaded October 2025 | Updated September 2026, 3 weeks ago
Tatemó, a Michelin-starred restaurant in Houston, offers a maíz-driven tasting menu inspired by the diverse culinary traditions of Mexico's many regions. Led by James Beard 2025 nominee chef Emmanuel Chavez, the experience centers heirloom maíz sourced from Mexico and nixtamalized in-house, blending deep-rooted techniques with a modern fine dining approach. Standout dishes like a Le Bernardin-inspired tuna tostada and an A5 wagyu taco highlight the creativity and range of flavors that define Tatemó's take on contemporary Mexican cuisine.
#texas #restaurant #chef
0:00 A5 Wagyu Taco
1:35 Making Masa and Tortillas
3:34 Breaking Down the Tuna for the Le Bernadin-Inspired Tuna Tostada
5:00 Starting the Process of the Plantain Tortillas
5:36 Making Mole Using a Smoker and a Comal
6:46 Cooking the Duck for the Enmolada Dish
8:18 Inspiration From Chef Jon Yao of Kato Restaurant in LA
8:50 Finishing the Enmolada Dish (Plantain Tortilla, Mole, Duck Carnitas)
10:38 Service Begins / Finishing the Tuna Tostada
12:00 The Quesadilla / Tatemó's Mission
Credits:
Senior Producer/Director: Tom Daly
Camera: Murilo Ferreira, Connor Reid
Production Sound Mixer: Brian Albritton
Editor: Christian Moreno
Executive Producer: Stephen Pelletteri
Head of Production: Stefania Orrù
Supervising Producer: Connor Reid
Post-Production Supervisor: Lucy Morales Carlisle
Director of Production: Michelle Fox
Senior Director of Photography: Murilo Ferreira
Supervising Producer, Social Video: Jordan Shalhoub
Download the Eater App: https://shorturl.at/Rz1pN
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Tatemó, a Michelin-starred restaurant in Houston, offers a maíz-driven tasting menu inspired by the diverse culinary traditions of Mexico's many regions. Led by James Beard 2025 nominee chef Emmanuel Chavez, the experience centers heirloom maíz sourced from Mexico and nixtamalized in-house, blending deep-rooted techniques with a modern fine dining approach. Standout dishes like a Le Bernardin-inspired tuna tostada and an A5 wagyu taco highlight the creativity and range of flavors that define Tatemó's take on contemporary Mexican cuisine.
#texas #restaurant #chef
0:00 A5 Wagyu Taco
1:35 Making Masa and Tortillas
3:34 Breaking Down the Tuna for the Le Bernadin-Inspired Tuna Tostada
5:00 Starting the Process of the Plantain Tortillas
5:36 Making Mole Using a Smoker and a Comal
6:46 Cooking the Duck for the Enmolada Dish
8:18 Inspiration From Chef Jon Yao of Kato Restaurant in LA
8:50 Finishing the Enmolada Dish (Plantain Tortilla, Mole, Duck Carnitas)
10:38 Service Begins / Finishing the Tuna Tostada
12:00 The Quesadilla / Tatemó's Mission
Credits:
Senior Producer/Director: Tom Daly
Camera: Murilo Ferreira, Connor Reid
Production Sound Mixer: Brian Albritton
Editor: Christian Moreno
Executive Producer: Stephen Pelletteri
Head of Production: Stefania Orrù
Supervising Producer: Connor Reid
Post-Production Supervisor: Lucy Morales Carlisle
Director of Production: Michelle Fox
Senior Director of Photography: Murilo Ferreira
Supervising Producer, Social Video: Jordan Shalhoub
Download the Eater App: https://shorturl.at/Rz1pN
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our YouTube Channel now! goo.gl/hGwtF0
