Little Boats de la Noche

Cafe Noche 2409 Montrose Houston

by Patricia Sharpe

June 1993

Back Talk

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For millennia, Mexican people have used corn husks as cooking vessels. Alan Mallett, the executive chef at Houston’s Cafe Noche, has adapted the technique for the restaurant’s signature Little Boats because, he says, the ingredients “steam in their own juices and retain all their flavor and texture.” Three variations on the theme— cabrito, pork, or snapper, seasoned with fresh cilantro and onion—may be sampled at Cafe Noche. Not only is the food a work of art but the restaurant itself is a gallery, its long dining room displaying colorful paintings against stark white walls. To cook Little Boats at home, try the snapper version, accompanied by a sweet-hot adobo sauce and a mango-jicama salsa.

To cook Little Boats at home, try the snapper version, accompanied by a sweet-hot adobo sauce and a mango-jicama salsa.

Recipes
Little Boats with Adobo Sauce and Mango-Jicama Salsa (recipe)
Adobo Sauce (recipe)
Mango-Jicama Salsa (recipe)

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