Pico's

Name: Pico's
Address: 3736 Westheimer Rd, Houston, TX, 77027, US
Telephone: (832) 831-9940
Price range: $$$

Regional Mexican$$$

Call Directions Website

Sun-Thu 8am-9pm, Fri-Sat 8am-10pm

3736 Westheimer Rd, Houston, TX 77027
(832) 831-9940
Last verified: October 2026
Report an issue with this listing

Ceviche & aguachile: Ceviche combines seafood with citrus juice and ingredients such as onion, chile, cilantro and tomato. Recipes vary throughout Mexico's coastal regions. The acid changes the texture and appearance of raw seafood, but it does not make raw seafood microbiologically equivalent to cooking it with heat. Aguachile, particularly associated with Sinaloa, is commonly made from raw shrimp dressed shortly before serving with lime, fresh chiles, cucumber and red onion. It can be seriously hot. Cóctel de camarón is a shrimp cocktail commonly served in a tomato-based sauce, while campechana usually combines several kinds of seafood. On this menu as: Ceviches y Cocteles · Ceviche Costeño · Aguachile de Camarón.
Mole: Not one sauce but an enormous family of sauces built from combinations of chiles, spices, seeds, nuts, fruits, herbs and other ingredients. Some contain chocolate; many do not. Puebla is famous for mole poblano. Oaxaca is particularly celebrated for its variety of moles, including dark mole negro and green mole verde. Mole is commonly served with poultry or other meat, accompanied by rice and tortillas, but both recipes and uses vary widely. On this menu as: Moles · Pollo En Mole Negro Oaxaqueno.
Chile relleno: A whole chile stuffed with cheese, meat or another filling. Poblano chiles are common. One familiar preparation coats the stuffed chile in an airy egg batter, fries it and serves it with tomato-based sauce or broth. But relleno simply means "stuffed," and regional preparations vary. Chiles en nogada, a celebrated Puebla dish, are stuffed with picadillo, covered in walnut sauce and garnished with pomegranate and parsley, producing the green, white and red colors of the Mexican flag. On this menu as: Chile En Nogada Tradicional · Chile Relleno.
Carnitas: Pork slowly cooked until tender, traditionally in its own fat, with some pieces allowed to brown or crisp. Carnitas are strongly associated with Michoacán. Dedicated carnitas shops may offer different cuts and textures rather than simply "pork." Maciza generally refers to leaner meat, cueritos to skin and buche to stomach. Carnitas may also be sold by weight for groups and takeout. On this menu as: Chamorro de Puerco Carnitas Style.
Tamales: Masa wrapped around or alongside a filling, enclosed in a corn husk, banana leaf or other wrapper and steamed. Fillings vary enormously by region and can include pork or chicken in chile sauce, cheese and rajas, beans, vegetables, fruit and sweet preparations. The singular Spanish form is tamal, although "tamale" is common in English. Tamales are sold individually and by the dozen and are particularly prominent during holidays and celebrations. On this menu as: Tamales Oaxaquenos.
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: House Specialty Enchiladas.

How these dishes compare

Enchiladastypically $12.97 across 266 menus
Ceviche & aguachiletypically $16 across 215 menus
Fajitastypically $15 across 188 menus
Carnitastypically $12.75 across 185 menus
Chile rellenotypically $13 across 178 menus
Flantypically $6.99 across 166 menus
Tamalestypically $8 across 138 menus
Moletypically $16 across 131 menus

Pico's on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

Pico's

Menu

Botanas

Ceviches y Cocteles

Soups

Regional Chef Specialties

Moles

De la Parilla

Seafood Specialties

Crowd Pleasers

Desserts

How these dishes compare

Pico's on our other sites

More restaurants nearby