Tatemó began in 2020 as a pandemic project: Chef Emmanuel Chavez and Co-Owner Megan Maul producing heirloom maize tortillas and masa to sell at local farmers markets while hosting underground dinners on the side. Community support carried them into a brick-and-mortar space in Northwest Houston in early 2022, built on the same foundation — nixtamalized heirloom maize sourced from small farmers in Mexico.
The name comes from tatemar, a Mexican technique meaning to roast, toast, or grill, and that maiz-first identity runs through the kitchen's work.
Michelin awarded Tatemó one star in both its 2024 and 2025 Texas guides. The James Beard Foundation has named Chavez a finalist for Best Chef: Texas in 2024 and 2025, with a semifinalist nod in 2025 as well, and the restaurant was a finalist for Best New Restaurant in 2023.
The name comes from tatemar, a Mexican technique meaning to roast, toast, or grill, and that maiz-first identity runs through the kitchen's work.
Michelin awarded Tatemó one star in both its 2024 and 2025 Texas guides. The James Beard Foundation has named Chavez a finalist for Best Chef: Texas in 2024 and 2025, with a semifinalist nod in 2025 as well, and the restaurant was a finalist for Best New Restaurant in 2023.