Norma & Jorge Loredo

Following three successful years in business in the Sharpstown area, siblings Jorge and Norma Loredo said increasing demand from customers fueled their decision to launch a second location of their restaurant, La Cruderia.

They brought their authentic Mexican fare to 7710 Long Point Road in the Spring Branch Management District.

“Beyond simply expanding, we aimed to diversify our customer base. Spring Branch emerged as an ideal choice, offering both diversity and plenty of room for growth,” Jorge said.

While the food menus remain the same at the two locations, the Spring Branch restaurant offers a full bar, featuring a range of hand-crafted cocktails, including margaritas and martinis, and an extensive selection of spirits, highlighting mezcals and tequilas, alongside classic well drinks. In addition to red and white wine, there is also an extensive list of variations on the michelada, a Mexican drink made with beer, lime juice, assorted sauces, spices and chili peppers.

“It’s also worth noting, our new space is three times larger than our original location, providing plenty of room for a more spacious dining experience,” Loredo said.

The building is the former home of The Branch Craft Beer & Foodery.

The youngest of six siblings, Loredo said he and his sister, the second oldest and only daughter, hail from Rioverde, San Luis Potosí, Mexico.

“After spending 12 years in the corporate world within the oil and gas industry (based in Houston), I felt a craving for a new and exciting venture,” Loredo said. “Meanwhile, my sister had been deeply involved in the restaurant industry, exploring various roles and eventually finding her passion in the kitchen.”

With a desire for something different, Loredo said he stumbled on an opportunity to introduce authentic Mexican cuisine and micheladas to the southwest area of town.

“While there were plenty of taquerias and Mexican spots around, none offered the level of authenticity we envisioned. Norma, having graduated from culinary school and working at an upscale seafood restaurant in the Post Oak area, brought her culinary expertise to the table. Together, we crafted what is now our menu, and the rest, as they say, is history,” Loredo said.

Becoming part of Spring Branch District history is exactly what the Loredos hope to do at their second location.

“We hold high expectations for this growing community and firmly believe that our presence will significantly help its growth,” Loredo said.

The La Cruderia menu is a celebration of Mexico’s regional diversity with a focus on seafood. Whether it’s the spicy flavors of the Yucatan, the fresh ceviches from the Mexican Pacific or the vibrant street food from Mexico City, La Cruderia has it on the menu.

Our waitress, Melina, was eager to provide her recommendations as we sat down in the restaurant on a recent Friday evening.

We started with the empanadas de camarón — shrimp, cheese and jalapeño turnovers served with pico de gallo and mayo-chipotle.

We enjoyed our empanadas with the house specialty drink — michelada, which comes in 11 varieties, including the classic version featuring a tajin-chamoy rim, lime juice, house michelada mix, clamato and tajin.

Feeling adventurous? Follow the menu all the way to the end of the micheladas and you will find Michelada De Gomitas, which is the classic version topped with a variety of gummies, spicy candies, cucumber, Japanese peanuts, a mango lollipop and more. Yes, the menu actually says, “And more.”

As mentioned, if you like seafood, La Cruderia is the place for you. Choose from five types of ceviches, octopus tostadas, lime-cured fish, tuna bites and shrimp in soup, tostadas and aguachile (submerged in liquid seasoned with peppers, lime juice, salt, slices of cucumber and slices of onion).

Several staff members wore t-shirts that said, “Un taco al dia es la llave de la alegria:” “A taco a day is the key to happiness.”

So, I figured I had better have three. I went for Tacos Gober, three shrimp tacos made according to the “house recipe” and served with melted cheese on a semi-crispy tortilla.

My dining partner went with the Flautas De Birria — crispy fried meat stew taquitos served with cabbage, pico de gallo, Cotija cheese, crema Mexicana, tomatillo salsa and beef broth. Not a single flauta survived our onslaught.

The extensive food and drink menus have something for everyone, including los niños.

So far, Loredo said, the Spring Branch community has welcomed La Cruderia with “open arms.”

But that doesn’t mean brother and sister are going to sit back and relax. Loredo said they are listening and learning from every dining experience to exceed customers’ expectations.

He said: “Our journey in Spring Branch is not just about providing exceptional food, it’s about becoming a trusted and valued member of the community.”

La Cruderia Spring Branch
7710 Long Point Road
Houston, Texas 77055
https://www.lacruderiabar.com/

— by Dorothy Puch Lillig