Why Michelin Gave a Star to This Tiny Mexican Restaurant in a Strip-Mall — Mise En Place

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.

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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

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