Houston's brief patio season is an excellent time to make a reservation at Flora. Perched along Buffalo Bayou, the restaurant known for its stunning chandeliers offers gorgeous views and authentic Mexican cuisine. Chef Mate Zorrilla recently curated a new spring-tasting menu with offerings including Ceviche Veracruzano, tinga de pollo tostadas, lamb shank mixiote, and pastel de elote for dessert. The flavors are bold, and the menu is a tasty transition from winter's heavier food to summer's light bites.
"I wanted to create something that feels effortless yet special," says Chef Mate Zorrilla. "This menu is all about balance—bright, fresh flavors to start, followed by something warm and comforting, and a light finish to bring it all together."
No matter the season, Flora's tuna tostadas have quickly become a mainstay of the menu, and Chef Mate explains what makes them irresistible. florahouston.com
The Tuna
Chef Mate uses thinly sliced yellowfin tuna for this dish, which is available as an appetizer at Flora.
The Tostada
"We use house-made tostadas made from our own nixtamalized masa made from yellow heirloom corn," said Chef Mate. "We first make a tortilla, then fry it to make the tostada."
The Toppings
The tuna tostadas are topped with several types of delicious flavors, including chipotle aioli, leek confit purée, crispy leeks, cilantro stems, olive oil, Maldon salt, avocado, lime, serrano, and micro cilantro.
"This dish has leeks two ways. There is a smooth texture from the purée and a crunchy bite from the crisp topping. The chipotle aioli combined with the leek purée provides a creaminess to the dish, and the cilantro stems provide a more potent flavor than the leaves," said the chef. "The serrano, which provides a spicy kick, and the acidity from the lime, adds a nice balance to the creaminess from the avocado."