Imagine growing up surrounded by the rhythm of restaurants—the sizzle of the grill, the hum of conversation, and the rich aroma of fresh spices. For Mario Rivas, that world wasn’t imagined; it was home. Inspired by those early experiences and an enduring family legacy, he and his wife, Gloria, opened Sea & Lemon in The Woodlands, a restaurant that brings authentic Pacific Mexican flavors to every thoughtfully crafted dish.
Handcrafted Recipes Inspired by Mexico’s Coast
Rivas is the mastermind behind every plate, as each recipe is uniquely his own. Created through years of trial and error, the Sea & Lemon menu is inspired by his extensive travels and family heritage.
“Over the years, my wife Gloria and I spent time traveling across the Pacific coast of Mexico, from places like Mazatlán and Puerto Vallarta to smaller coastal towns, experiencing the depth and variety of that cuisine,” says Rivas. “When we moved to the U.S., we saw an opportunity to bring those flavors into a concept that feels approachable, while still staying true to where they come from.”
The Legacy of "The Golden Boat"
Rivas’s father, Don Felipe Rivas, opened his first restaurant, La Barca de Oro, or “The Golden Boat,” in Los Angeles in the 1960s. It was one of the first of its kind in the area to serve authentic Mexican food. Later, the family moved to Guadalajara, Mexico, and continued the restaurant business. Rivas says his father was often in the kitchen, instilling in him a passion for cooking.
“When I get inside the kitchen—any kitchen—the smell reminds me of my dad. He was my hero in everything, and in food,” says Rivas.
Devoted to Craft
This love of cooking has shaped Mario into a true gentleman of his craft—one who honors his heritage through every dish, and embraces innovation through the restaurant’s experimental kitchen lab menu. In his signature dish, zarandeado, shrimp seasoned with spices imported from Mexico, he brings that vision to life.
“It’s a recipe that took me over ten years to develop, trying it across countless places along the Mexican coast, learning, adjusting, and refining until it felt right,” says Rivas. “It represents everything behind Sea & Lemon: depth of flavor, simplicity, and a strong connection to the sea.”
His determination extends beyond the plate, as he introduces unique cuisine to a wider audience, elevates the overall customer experience, and pursues a Master's in Business.
Continuing the Legacy
What began a generation ago continues today as Rivas and his wife work alongside their children.
“Legacy is not just about building a business,” says Rivas. “It is about building something meaningful that my family can be part of. I want to pass down that same sense of commitment, passion, attention to detail, and respect for both the craft and the people we serve.”
Looking ahead, Rivas hopes Sea & Lemon will do just that—from his father's kitchen to his own.
"Legacy is not just about building a business. It's about building something meaningful that my family can be part of."