Fantastic Mexican Cuisine in Spring, Texas: Belly of the Beast

Authentic Mexican cuisine is a vibrant and diverse culinary tradition deeply rooted in the country’s history and cultural practices. It is characterized by its use of fresh, locally-sourced ingredients such as corn, beans, chiles, tomatoes, and avocados. Traditional Mexican dishes often feature bold flavors, intricate spices, and various cooking techniques passed down through generations. Staples like tortillas, tamales, and salsas are made using time-honored methods, ensuring a genuine taste and texture.

Regional diversity is a hallmark of Mexican cuisine, with each area offering unique dishes and specialties that reflect local ingredients and indigenous influences. For instance, Oaxaca is famous for its complex moles, while the Yucatán Peninsula is known for its citrus-marinated pork dish, cochinita pibil. This regional variation adds to the richness and depth of Mexican culinary traditions, providing a wide array of flavors and experiences.

Central to authentic Mexican cuisine is the communal and festive nature of meals, which often serve as a focal point for social gatherings and celebrations. Street food, or "antojitos," such as tacos, elotes, and quesadillas, play a significant role in everyday Mexican life, providing quick and flavorful bites. Mexican cuisine also emphasizes the importance of traditional beverages like horchata, aguas frescas, and a variety of mezcals and tequilas, which complement the rich flavors of the food.

The preparation and enjoyment of Mexican cuisine are often intertwined with rituals and traditions, making it a culinary practice that goes beyond mere sustenance to encompass a deep cultural expression. It takes dedication, passion, and a true sense of Mexican culture to maintain these traditions. In the greater area of Spring, Texas, one spot named ‘Belly of the Beast’ is all the rage, showcasing this dedication.

The strip center’s location (way up north), its minimalist decor, and the restaurant’s name all belie the sophistication of this gem. Belly initially opened in 2020 in a different location, closed during the pandemic, and reopened late last year. The intriguing bill of fare leans Mexican, but the chef clearly includes some dishes because he just likes them. Our starters blew us away. We savored a leg and thigh of pato pibil, crispy-skinned duck, glazed in a sultry pibil sauce topped with pickled red onion, in a pool of thin, smoky black bean gravy, served with fresh-made corn tortillas.

Belly of the Beast is the expression of Chef Thomas’ personal and professional experiences, coupled with Elizabeth’s expertise in service and hospitality to deliver a dining experience through the lens of a first-generation Mexican American. Their aim is to provide high-quality ingredients handled with respect and cooked with love. The food speaks for itself, with bold flavors and unique dishes drawing from their cultural upbringing and travels. More than anything, they want their culture’s cuisine and service to convey the thoughtfulness and passion they have implemented in their restaurant.

My wife and I visited Belly of the Beast at their new location off 2920 in Spring. We had previously been to their old town Spring location during the pandemic when it primarily operated as a taqueria. This new restaurant certainly lived up to the hype, much of which was generated by the Chronicles Food critic listing Belly of the Beast as one of her top ten new restaurants of 2023. The restaurant is in an unassuming strip mall in Spring, but inside, it feels like a world away from the hustle and bustle outside. Despite the small space being packed with tables, the atmosphere was cozy. Remarkably, the service is handled by just one server, Brian, with support from the chef's wife, Elizabeth. I had my doubts about this setup, but other than a slight delay between our final course and dessert, the service was timely and friendly.

Now to the important part—the food. For appetizers, we tried the Tuna Tostadas and the Scallop Tiradito. The Tostadas were excellent, with sturdy shells that held together nicely, a hint of heat, and perfect accompaniments. The Scallop Tiradito was also very flavorful but quite spicy. It was too spicy for my wife and almost too much for me, but the heat faded before our next course, the Squid Ink Tagliatelle. This dish, a sort of carbonara with a raw egg yolk stirred in tableside, featured chorizo and mushrooms and had perfect pasta texture. I assume the pasta is freshly made due to its lush texture.

For our entree, we shared the Carne Asada, served with smooth refried beans, a spicy sauce, and tortillas. The bavette steak was incredibly tender, much more so than typical flank or skirt steak fajitas. This dish was a home run. We finished with the Tres Leches, which was excellent, featuring passion fruit meringue.

Since then, we’ve returned four times. Yes, it’s that good.

Five things to know about this spot:

1. Unassuming Exterior: The outside might not catch your eye, but don't let that deter you. The food more than compensates for the low-key vibe. Make a reservation or arrive by 5 PM as it fills up quickly. The menu has a Mexi-California flair. We ordered empanadas, hamachi tiradito, gnocchi, duck, and a side of Brussels sprouts. Although we ordered a lot for two people, everything was delicious and unique. The hamachi tiradito came with strawberry aguachile, and the duck was served with strawberry mole. Their menu has changed since opening, so it might be worth checking if they update it seasonally. For dessert, the tres leches with brûléed passion fruit meringue was the perfect balance of tart and creamy.

2. Intimate Setting: The restaurant seats about 50 customers, making it a bit small and sometimes noisy. However, don’t let the modest dining room fool you; the food is exceptional.

3. Accommodates Dietary Needs: Major allergens (gluten, dairy, and nuts) are clearly labeled, along with vegetarian options, ensuring they cater to various dietary concerns.

4. Recommended Dish: The Squid Ink Tagliatelle is a must-try. Expertly prepared, cooked, and presented, it was a delight for the taste buds. The Mexican take on sag paneer with spinach mole verde was perfectly executed and offered a fun twist on a traditional dish.

5. Shareable Plates: When visiting with friends or family, consider ordering shared entrees. You'll want to sample more than just one item from the menu to fully experience their culinary creativity.
   

5200 Farm to Market 2920 #180, Spring, TX 77388

(281) 466-2040

www.botbfood.com