Houston has no shortage of great Tex-Mex, but Ford Fry’s Little Rey, sister restaurant to Superica in the Heights, offers a relaxed setting with an outdoor patio, walk-up ordering window, and a large green space for kids and pets to play. It is a choice hangout spot for friends and families looking for a casual night out.
The menu centers on wood-roasted chicken al carbon and includes al carbon tacos, street-style tacos, salads, and fresh salsas, which pair perfectly with a margarita. littlerey.com
The Chicken
Chef Anthony Mancilla says Pollo al Carbon is a central focus of the Little Rey menu. The chicken goes through a multi-step process to ensure it stays juicy, tender, and well-seasoned.
“We bathe the chicken in a brine made of water, salt, sugar, oregano, and bay leaf, which locks in moisture and adds depth of flavor,” says Mancilla. “After brining, we marinate it in our Achiote purée overnight. Then we smoke it with post oak and cedar, cooking it low and slow for about 45 minutes to an hour to build a strong smoke flavor and crisp the skin.”
The Sides
One of the most ordered items on the menu, the Pollo al Carbon, is served with housemade tortillas, rice, and beans – all made with carefully selected ingredients.
“The bean itself is a big part of why our rancho beans are so good. We use the Mayacoba bean, which has a creamy, buttery texture and a milder flavor than the pinto bean,” said Mancilla.
The team at Little Rey uses medium grain rice to keep it moist and tender, making fresh batches throughout the day. The rice is mixed with housemade salsa verde and topped with pico de gallo and lime for heat and acidity.
The Toppings
One of the hardest parts of dining at Little Rey is choosing a salsa from the restaurant’s salsa bar. Chef Mancilla says it comes down to personal preference but recommends the green taquero salsa for its lime flavor, which complements the smokiness of the chicken.
The grilled onion and charred jalapeño served with the dish aren’t just for show. They are a nod to traditional Northern Mexican accompaniments to grilled and smoked meats and meant to be chopped and added to each taco.