SUMMER OF CEVICHE
In the sweltering heat of the Texas summer, there’s nothing better than to cool down with a refreshing meal. That’s why Executive Chef Rick Lopez created Summer of Ceviche – a rotating menu of ceviche specials that are a perfect match for the hot weather.
Catch Chef Rick and friends featuring bi-weekly ceviche specials - each one also paired with regionally inspired tacos and cocktail specials. Stay tuned on social to learn more!
Happy Hour
Wherever, whenever, we're meant to Happy Hour together.
We've extended the party so you can enjoy happy hour Monday - Friday from 5 - 7pm. Featuring half-off all alcoholic beverages + $3 taco specials for our guests at the bar.
That one ingredient with Made In
Every chef has that one ingredient - for Executive Chef Rick Lopez, it's cheese. And not just any cheese, a cheese created just for La Condesa. Learn how he collaborated with Joaquin Avellan, master cheese maker and owner of Dos Lunas Cheese, to create the perfect melty, nutty cheese for his famous Queso Flameado.
Know your foods story: Masa
"Without corn, there is no culture."
Executive Chef Rick Lopez shares insight on the lifecycle of masa + why it was important for him to bring the process 100% in-house.
The Farm Project
La Condesa is a proud partner of The Farm Project, an organization that empowers initiatives that reconnect people with food. Executive Chef Rick Lopez recently met with the Farm Project co-founder Zooey Deschanel to discuss the importance of supporting local farmers.
Our Farm Friends
La Condesa is a community partner that works closely with farmers, ranchers and regional producers in order to provide fresh, locally-sourced dishes.