CasaEma, a cute Heights spot has quietly transformed morning routines across Houston, serving modern Mexican breakfast and lunch from behind a minimalist blue-green tiled facade.
Chefs Stephanie Velásquez and Nicholas Veras, along with coffee roaster Marlén Mendoza, have created something special—a place where heirloom corn tortillas meet brioche donuts and traditional techniques shine through contemporary presentations.
The results speak for themselves through packed weekend lines and recognition from Bon Appétit and Michelin Guide. ☕️🌮
How CasaEma Won Locals’ Hearts
CasaEma’s rise from startup to local sensation began when word-of-mouth buzz about their extraordinary pastries started circulating through Houston’s Heights neighborhood.
The restaurant opened in March 2024 as the culmination of chefs Stephanie Velásquez and Nicholas Veras’s journey, who had previously operated Papalo Mercado during the pandemic.
Their commitment to ancestral Mexican techniques—particularly the sacred practice of nixtamalization, where heirloom corn is soaked with limestone to create nutrient-rich masa—immediately distinguished them from typical breakfast spots.
The trio’s dedication to quality resonated deeply with Houstonians seeking authentic flavors beyond Tex-Mex.
Velásquez’s pastry expertise earned her recognition as a 2024 James Beard Semi-Finalist for Best Pastry Chef/Baker, while the restaurant became a 2025 James Beard Finalist for Best New Restaurant.
Their horchata berlinesa—a brioche donut filled with horchata cream—became an instant signature that food lovers couldn’t stop talking about.
The combination of modern techniques with traditional Mexican ingredients created a dining experience that felt both familiar and revelatory, earning them a coveted Michelin Bib Gourmand designation and landing on Bon Appétit’s list of 14 Best New Breakfast Restaurants. 🏆
Food Highlights
- Suadero Chilaquiles: Brisket-topped comfort food featuring black beans, totopos, salsa verde, red onions, cilantro, sunny-side egg, dill sour cream, and housemade queso fresco—described as the restaurant’s most popular dish
- Horchata Berlinesa: A brioche donut filled with horchata cream that has become the restaurant’s signature pastry, earning mentions in the New York Times and becoming a local obsession
- Mushroom Tetela: Features mushroom carrot tinga with heirloom blue corn masa, salsa verde, dill sour cream, and Duro Blanco cheese—a fan favorite that showcases their masa expertise
- Hoja Santa French Toast: Brioche elevated with hoja santa custard, whipped cream, strawberry compote, and fresh red berries—a perfect fusion of Mexican and French techniques
- Taco de Zanahoria: Heirloom blue corn tortilla filled with confit carrot, pumpkin seed salsa, greens, housemade queso fresco, and roasted pumpkin seeds
Atmosphere
The restaurant’s industrial-chic interior features soaring ceilings with exposed ductwork, natural light streaming through floor-to-ceiling windows, and wooden tables paired with sleek black chairs.
Globe pendant lights cast a warm glow throughout the space, while emerald green tiles create a striking backdrop for the open kitchen where diners can watch the culinary magic unfold.
Small potted plants strategically placed throughout add life to the contemporary design, creating a sophisticated yet comfortable environment that adapts perfectly to quick solo breakfasts or leisurely group meals.
Bottom Line
CasaEma deserves a visit for its James Beard-recognized pastries, authentic nixtamalized corn dishes, Michelin-recognized quality, Instagram-worthy horchata berlinesa, and innovative Mexican breakfast techniques that honor ancestral traditions while embracing modern creativity. 🌟
Address: 5307 N. Main St. Houston, TX 77009
📞 Hours vary – check website for current schedule
🕔 Tuesday-Friday 7AM-3PM (Full Kitchen opens 10AM), Saturday-Sunday 8AM-3PM (Full Kitchen opens 10AM), Closed Mondays