Johnny Ritas Cocina y Cantina is opening February 6 in Houston’s Lindale Park neighborhood, bringing a familial approach to Mexican cuisine rooted in heritage, memory, and bold regional flavors. Located at 5602 Fulton Street, the restaurant and expansive patio blend Tex-Mex favorites with Oaxacan tradition and Baja-inspired seafood, all prepared over mesquite and charcoal. Designed as a welcoming yet elevated neighborhood cantina, Johnny Ritas will offer daily service along with weekend brunch.
Johnny Ritas is named for owner Chico Ramirez’s grandparents, Johnny Johnson and Rita Ramirez, who shaped his earliest food memories. From the aroma of pork rendering in a cast iron skillet in his grandmother’s kitchen, to BBQ cooked over charcoal beneath his grandfather’s backyard orange tree, those moments now come to life in a restaurant that leans proudly into Mexican heritage and hospitality.
“Johnny Ritas is a tribute to my grandparents and the roots of our family,” said owner Chico Ramirez in a statement. “Our gatherings revolved around family and cooking, and we wanted to create a place where people can come together over great food, drinks and shared moments.”
The kitchen is led by Chef Partner Jesús Salinas, whose résumé includes Mark’s American Kitchen, Liberty Kitchen, Field & Tides, and White Elm Brasserie. Salinas has created a menu that celebrates the Tex-Mex dishes guests know and love, while introducing coastal seafood alongside traditional Oaxacan plates. Designed for both daily service and weekend brunch, the menu balances familiarity with regional Mexican influences, all prepared using open flame techniques over mesquite and charcoal. Highlights include Aguas Chiles & Tostaditas en Crudo, Molotes Oaxaqueños, Trompo Al Pasor Tacos, Sizzling Fajitas al Carbón, Costillas Cortas,, Ritas Enchiladas, Tamales Oaxaquenos, and Johnny’s Snapper a la parrilla.
Johnny Ritas’ cocktail menu centers on crafted margaritas, offered on the rocks or frozen, as well as tequila-forward and spirit-driven originals. Highlights include the house Ritas Rocks and Frozen Margaritas, premium pours like The Black Card with El Tesoro Blanco, and creative variations such as The Flaco with blood orange liqueur. Frozen favorites will start with the Strawberry Basil Margarita and rotate to seasonal fruit variations. Rounding out the menu are standout cocktails like the Repo Ember, a smoky reposado Tequila kissed with mango nectar, and the Mi Abuelo, blending bourbon, prickly pear and cinnamon.
The space is brought to life by Wynne Design Works and principal designer Wyndy Ramirez, whose past work includes Field & Tides and White Elm Brasserie. Inspired by the colors, textures, and architecture of Oaxaca, the restaurant features rich blue hues, handcrafted details, and custom tables and chairs by Gino Vian, creating a warm, transportive setting that evokes both the Oaxacan desert and Mexico’s Pacific coast.
Johnny Ritas offers indoor seating at its handcrafted wood bar, custom tables and booths, or expansive casual patio seating. The restaurant will be open seven days a week, serving late lunch and dinner Monday through Friday beginning at 3 p.m., with brunch on Saturdays and Sundays from 9:30 a.m. to 2 p.m., followed by the regular menu. The kitchen will serve until 10 p.m., with the bar open until midnight.
For more information visit johnnyritas.com or @johnnyritashtx
