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Megan Maul

@megsmaul

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Orlando • Seattle • Houston
• Co-Owner @tatemo_htx ⭐️
• @davidsonhospitality Senior Director of Openings & Transitions

POSTS STORIES REELS TAGGED

Thank you to the team past & present who have pushed and believed with us that this is possible. Thank you to every guest that has supported us and challenged us to keep going. If you ever dine with us you know our space has a-lot of limitations but we have never let that stop us from pushing our culture forward and welcoming you with the most hospitality. Thank you to @michelinguide for year 3. What an incredible ride.
@miseenplacemedia
#oneteamonedream

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When I feel overwhelmed, overextended and over leveraged, a weekend like this happens, and I see these boys faces, and nothing else matters except their joy, their country boy attitude and hearing them say “daddy this is our favorite place in the world”. A Labor Day weekend worth living for my friends.

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@tatemo_htx Is a México inspired tasting menu, reservations only! Thank you Tatemo! 🫶🏽

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At @tatemo_htx , the tuna tostada draws inspiration from Le Bernardin’s tuna carpaccio. It’s a really fun way to open a meal. We’re all familiar with a tostada, so it feels recognizable, but it’s not every day you eat one topped with yellowfin tuna and caviar.

A beautiful tortilla is crisped on the comal, then layered with a chipotle and shallot spread. Peanuts, daikon, and avocado follow. Then comes a generous layer of yellowfin tuna from Panama, seasoned with chiltepín and brushed with mulato chile oil. It’s finished with kaluga caviar.

Crunchy, sweet, with a slight burst of heat. There’s a reason they’ve kept this on the menu for so long.

Produced by @_justindoherty

#Texaseats #michelinstar #houstontexas #mexicanfinedining

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We were honored to have more than 40 corporate and property-level team members attend the @ahlafoundation 2026 ForWard Conference in Atlanta, Georgia, recognizing the women of the hospitality industry and championing the next generation of leaders.

This year’s theme, influence, focused on understanding the “fluid force that shapes who we are and how we lead.” Head to the blog, linked in our bio, to read more about our collective takeaways and highlights.

Special thanks to @megsmaul, Senior Director, Openings & Transitions, for outlining her amazing experience. 💫

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Carne asada is something you probably know if you grew up in Texas. The carne asada course at @tatemo_htx reminds you that you’re sitting down to a fine dining meal, while keeping the flavors familiar.

A5 beef is marinated in recado negro from Yucatán, paired with a quenelle of chilhuacle romesco and nopales, and finished with a burnt onion jus. It’s all served with fresh tortillas.
The flavors feel classic, but there’s a clear contemporary twist running through the dish. At the end of the day, it’s a really delicious taco.

Photo and video: @_justindoherty

#michelinguide #texasfood #htown #houstoneats #carneasada

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I asked @dishwasher89 where the idea comes from that Mexican food should be cheap.

He said somewhere along the way, the storytelling got lost. As people moved back and forth between Mexico and The States, the food came with them, but the context didn’t always make the trip. The dishes stayed, but the meaning behind them started to fade. What was once deeply tied to place, tradition, and process slowly became something more familiar, more simplified, and easier to categorize.

When that happens, people stop asking questions. They don’t think about where the corn comes from, how the masa is made, or how long something actually takes to prepare. It just becomes “a taco” or “a plate of food.” And once it’s reduced to that, the value gets reduced with it.

But real Mexican cuisine is built on layers most people never see. Generations of technique. Ingredients with history. Methods that take time and intention. There’s an identity there that goes far beyond what ends up on the plate.

The tasting menu here is $155. And in tasting menu terms, that’s actually one of the more approachable prices you’ll see at this level.

Because when you look at what’s actually being rewarded, it lines up. @michelinguide isn’t chasing a specific type of cuisine. It rewards ingredients, technique, intention, and the chef’s voice. And all of that is here. It just requires people to see it.

Places like @tatemo_htx are working to bring that story back. Not by reinventing anything, but by reconnecting people to what was always there. By slowing things down, highlighting the craft, and making the invisible parts of the process visible again.

So the question isn’t “why Mexican fine dining?”
It’s why wouldn’t it exist?

It was never about being cheap or expensive.
It was about the story being told.

Produced by: @_justindoherty

#michelinguide #mexicanfood #tatemó

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#oneteam #celebratingwins

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Congratulations Chef Oziel! Gracias por dejarnos Celebrate este día muy especial como equipo 💥🍻🥳

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@tatemo_htx in Houston is special. @dishwasher89 and team are doing something deeper than just making great food. They’re telling the story of why it matters.

Growing up Italian American, I always thought no one loved their food more than Italians. Mexican culture is right there. The pride, the care, the connection to tradition. It runs just as deep.

Food lasts because of story. When we stay connected to the why and the how behind ingredients and technique, it gets preserved. When we lose that, things get watered down.

A tortilla sounds simple. Corn, water, fire. But real tortillas start with nixtamalization. Maíz is cooked with calcium, rested, then ground into masa. From there, it’s shaped and cooked fresh. That process builds flavor, texture, and nutrition you can’t get by shortcutting.

It’s also harder. It takes more time, it costs more to produce and the labor is more expensive.

Masa harina made tortillas cheaper and more accessible, and it served a purpose. It fed people. But it also stripped away a lot of what made tortillas special in the first place.

Places like Tatemo are bringing that back. Staying rooted in tradition, honoring the process, and showing what tortillas are supposed to taste like.

You’re starting to see more spots across Texas move in this direction. Hopefully that keeps growing.

Because when you have a great tortilla, it’s hard to go back.

Produced by @_justindoherty

#michelin #houston #nixtamalization

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📍 Tatemó
Houston, TX

@megsmaul and chef @dishwasher89 have a gem on their hands with @tatemo_htx.

Having receive a Michelin star the past two years, Tatemó is bringing its maize-driven menu to the forefront. Clocking in at around 9 courses, almost every dish features corn in some capacity, and it’s an understatement to say it is all executed flawlessly.

Frome “simple” dishes like a quesadilla, to lesser known Mexican dishes like the Tlacoyo to our favorite dish the Enmolada, it is all executed to perfection.

One thing of note is Tatemó is a BYOB experience, so be sure to snag that perfect bottle of wine to pair with the tasting menu. But make sure you don’t miss this spot in Houston.

#houstonfoodies #mexicancuisine #michelinguidefood #maize

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Tuna Tostada at ⭐️ restaurant @tatemo_htx by Chef @dishwasher89

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