After an extensive remodel that transformed every corner of the former Houlihan’s in Creve Coeur, The Mexican Barrel House (1085 N. Mason) is ready to roll. The 280-seat space is currently in the soft-opening phase, with limited hours on select breakfast, lunch, and dinner dates ahead of the grand opening on February 16. Additional details will be posted on its Facebook page. Here’s what to know before you go.
The Menu
Owner Alfredo Flores categorizes the menu into three interwoven parts: authentic Mexican favorites, Tex-Mex barbecue, and American breakfast. Customers can combine the ingredients in a variety of ways—for example, ordering brisket from the smoker, steak from the grill, and oven-roasted chicken as part of a single make-your-own-tacos spread for the table.
Flores has given the culinary team, led by head chef Ulises Lopez, license to innovate and experiment, just as he likes to do himself. The menu is still evolving, but Flores expects the Mexican section to include classics such as tacos, seven or eight types of fajitas, and rotating daily specials, such as a roll of brisket and steak atop a bed of mashed potatoes.
Although the barbecue is technically Kansas City style (meaning it is dry-rubbed, slow-smoked, and served with a tomato-based sauce—or, in this case, a choice of six house-made sauces), the kitchen uses Mexican spices such as paprika and Chile powders along with sugars in its seasoning blends. Flores also leans toward the serving style that he grew up with. “Mexico has a big barbecue culture, but we plate it with fresh vegetables, not so heavy on proteins and carbs,” he explains.
The options for sides will be plentiful. Dishes like the pulled pork sandwich and the brisket Philly sandwich can be ordered with fries, cheese bread, or charro beans—a side similar to baked beans but named for Mexican cowboys or charros…