Picos Restaurant

🔥 Why celebrate National Fajita Day for just one day?

Starting today through Tuesday, August 18, we're celebrating with special pricing on our famous fajitas and parrilladas.

Grab your crew, order your favorites for the table, add a round of shaker margaritas, and make a meal out of it.

National Fajita Day Specials | August 14–18

Reservations recommended!

The final Farewell Tequila Dinner is here. 🥃

Join us Thursday, August 20th for the third and final installment of our Farewell Tequila Dinner Series, this time in collaboration with Herradura Tequila.

Experience a special six-course dinner, with the option to add a guided Herradura tequila pairing thoughtfully selected to complement each course.

6 PM + 8 PM Seatings
🍽️ Six-Course Dinner | $95
🥃 Guided Herradura Pairing | +$45

The menu drops soon, but tickets are officially live and seating is limited for our final dinner of the series.

Reserve your seat through Open Table | https://www.opentable.com/r/arnaldo-richards-picos

For more than 42 years, the holidays at Picos have meant one thing: tradition.

Every season, our Tamale Stand became a destination for Houston families, serving more than 60,000 handmade tamales alongside holiday favorites like pozole, menudo, and scratch-made moles.

December also brought one of our most beloved traditions—The 12 Days of Moles — celebrating the incredible diversity of Mexico’s regional cuisines with a different scratch-made mole each day before culminating in a brunch featuring all 12 moles paired with house-made tamales.

These traditions have been passed from our family to yours for generations, and we’re honored they’ve become part of so many holiday celebrations. Thank you for making Picos a part of your family’s table year after year.

🦀 They’re back… but not for long.

Soft Shell Crabs have returned to Picos! Lightly breaded, pan-sautéed in garlic-infused oil, and served with Mexican rice, avocado, shredded lettuce, and our signature tomato-habanero salsa.

This seasonal favorite never sticks around for long, so now’s the time to enjoy it.

Available for a limited time and while supplies last.

For more than 42 years, Picos has celebrated the incredible diversity of Mexico’s coastal cuisine.

Long before regional Mexican food became part of Houston’s dining scene, Chef Arnaldo Richards introduced guests to authentic cocteles, ceviches, and aguachiles, showcasing the fresh flavors and traditions found along Mexico’s coastlines.

These dishes have become staples of the Picos experience and remain a testament to our commitment to sharing the richness of Mexico’s seven culinary regions with Houston.

Whether it’s your first visit or your fiftieth, we invite you to experience the seafood specialties that helped define Picos—one refreshing bite at a time.

COCTEL DE CAMARON

CEVICHE COSTEÑO

VUELVE A LA VIDA COCTEL

AGUACHILE DE CAMERON

TOSTADA DE ATÚN

TOSTADA DE CEVICHE

What an unforgettable evening.

Thank you to everyone who joined us for the second installment of our Farewell Tequila Dinner Series with El Tequileño Tequila Tequila this last thursday. From the incredible food and exceptional tequila to the stories, memories, and conversations shared around the table, it was a night we’ll never forget.

Our third and final Farewell Dinner is coming up on August 20th. Keep an eye on our social media—tickets will be announced soon, and we hope you’ll join us for one last unforgettable evening.

SOPE DE BARBACOA DE SETAS
corn masa cake, refried frijoles de la olla, assorted mushrooms barbacoa + huitlacoche, red onion, cilantro, queso fresco, salsa morita + epazote

PUNTAS DE FILETE AL AJILLO
Beef tenderloin, heirloom potatoes, evo, dried chiles and sliced garlic

DISCADA NORTENA
Beef, pork, bacon, chorizo, ballpark franks, chilpotle, bell peppers, tomatoes and red onion + tortilla de harina with costra de queso Oaxaca

FIDEO SECO AL MOLE NEGRO
Vermicelli pasta, Mole Negro Oaxaqueño, avocado, panela cheese, crema, cilantro + chicharron (craklings)

🦀 Soft shell crab season won't last forever.

If you've been waiting for the perfect excuse, this is it. Our seasonal favorite is back for a limited time—lightly breaded, pan-sautéed in garlic-infused oil, and served with Mexican rice, avocado, shredded lettuce, and our signature tomato-habanero salsa.

Enjoy it while it's here. **Available for a limited time and while supplies last.**

Long before regional Mexican cuisine became part of Houston’s dining scene, Chef Arnaldo Richards introduced guests to the incredible diversity of Mexico’s culinary traditions.

Since opening Picos in 1984, we’ve celebrated the flavors, ingredients, and techniques of Mexico’s seven culinary regions—showing that Mexican cuisine is far more than just one style of cooking.

More than 42 years later, we’re honored to have shared that journey with Houston, one plate at a time. Thank you for embracing the rich traditions that continue to inspire everything we do.

What’s your favorite regional dish you’ve discovered at Picos?

Filete al Chipotle

Chamorro de ternera en salsa de chile de arbol (Osso Bucco)

Chamorro de Carnero Hidalguense (Lamb Shank Mixiote)

Chilorio

Chamorro de Puerco en Salsa Verde con Verdolagas

One unforgettable evening. One exceptional tequila.

Join us this Thursday, July 30, for the second installment of our Farewell Tequila Dinner Series, featuring a six-course menu by Chef Arnaldo Richards paired with El Tequileño Tequila.

Enhance your evening with an optional guided tasting featuring six curated pours of El Tequileño and a welcome cocktail, thoughtfully paired to complement each course.

🍽️ Six-Course Dinner | $85
🥃 Guided El Tequileño Pairing | +$45
🕕 Seating Times: 6PM & 8PM

As we continue celebrating more than 42 years of Picos, this is an experience you won’t want to miss.

Reserve your seats today through OpenTable Experiences. Seating is limited.

https://www.opentable.com/r/arnaldo-richards-picos