“Room for food freedom”
Since his first restaurant opened in 1988, Nicaraguan native Michael Cordúa has long been recognized by national, regional and local food press as the pioneer of Latin cuisine in the United Sates. What Julia Childs did for French food, so did Cordúa for Latin. Reflecting Cordúa’s culinary brilliance, he is the only chef in Texas to be inducted into Food & Wine magazine’s “Hall of Fame,” and he was also named a 2011 James Beard Foundation award semifinalist and was the recipient of the Robert Mondavi Award - among other prestigious culinary awards. A founding member of United Airlines Congress of Chefs, Cordúa has established an award winning collection of restaurants that pay homage to him and the vibrancy of his food. While Cordúa characterizes himself as “just a cook,” his success is anything but ordinary. “When we opened Churrascos, my intent was to bring the Churrascos steak and the sophistication of Latin food to the table, “says Cordúa. “It’s there and the in our other restaurants that I can re-create the dinners of my home, where all are welcomed with the joyous warmth and generous spirit of Latin hospitality. The one constant mantra that David and I never waver from is that our food MUST be first of all Latin, yummy, artistic and comes from the heart. Those few words keep us rooted to our traditions – yet allow us freedom to create modern culinary expressions.”
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- Mon - Thu: 11:00 am - 9:30 pm
- Fri, Sat: 11:00 am - 10:30 pm
- Sun: 10:30 am - 9:00 pm
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