Luis Robledo Richards — the Mexico City pastry chef trained at Manhattan's French Culinary Institute and Paris's École Lenôtre, who ran the pastry programs at Daniel and Le Cirque before opening Tout Chocolat and judging Netflix's Sugar Rush — anchors this modern Mexican room in Houston's Autry Park, built with hospitality group Culinary Khancepts. Named for the Mexica goddess of the maguey plant, Mayahuel is a dramatic two-story space of copper-clad doors, curved banquettes, natural stone and a stainless-steel open kitchen set at its center, with heirloom corn nixtamalized in house for masa. A nine-course chef's tasting runs alongside à la carte, and the cacao-driven desserts are the chef's signature. Come for masa and an agave bar from one of the genre's most pedigreed pastry minds.