Reserve your table at Maldo’s Steak & Ocean and savor the blend of Mexican and American coastal cuisine.
ABOUT USMaldo's Steak and Ocean, founded by Joel Maldonado, a visionary from Michoacán, Mexico, embodies a legacy of ambition and excellence. Arriving in the U.S. over 30 years ago with a dream, Joel worked diligently in various Mexican restaurants, honing his skills before venturing into his own business. His journey led him to open Houston's first seafood restaurant in the north area, leveraging his heritage to create a unique dining concept.
Today, Maldo's offers an unparalleled dining experience in Houston’s upscale district, featuring a sophisticated menu of the finest USDA Prime steaks and exquisite seafood selections like our signature Ribeye Aguachile and Yellowfin Tuna Tostadas. Each dish is crafted with the same passion and precision that Joel brought from his first venture.
Join us at Maldo's for a memorable evening where every meal is a celebration of refined tastes and extraordinary service in a vibrant, contemporary setting—perfect for any occasion from casual nights out to grand celebrations.
Maldo’s was born from a lifelong dream—to create a prestigious dining experience where excellent food and warm service come together with vibrant Latin flair. Drawing on the rich culinary traditions of Michoacán and Latin America, our menu blends bold, authentic flavors with the finest cuts of meat and freshest seafood.
Inspired by the success of Ostionería Michoacan and years of restaurant experience, we’ve crafted a space where every detail reflects a commitment to quality—from the ingredients on your plate to the service at your table.
At Maldo’s, we don’t just serve meals—we share a piece of Latin culture, elevated with pride. We’re proud to call Houston home, and our goal is simple: to be known for exceptional food, heartfelt hospitality, and unforgettable experiences.
Ask your server about today’s selection of the freshest East Coast oysters. Market PriceAsk your server about today’s selection of the freshest East Coast Oysters.
Oysters on the Half Shell – 6 each
Served with salsa verde, campechana and orange ponzu
$24
Mahi Mahi Ceviche - 18
Red onion, tomato, cilantro, lime, olive oil, oregano, chips
Ceviche Mixto - 22
A vibrant mix of octopus, shrimp, and mahi mahi, tossed with red onion, tomato, cilantro, avocado, roasted habanero sauce, lime juice, and olive oil. Served with chips.
Campechana - 28
A refreshing seafood cocktail featuring octopus, shrimp, jumbo lump crab, fresh oysters, tomatoes, red onion, cucumber, cilantro, avocado, and royal cocktail sauce with orange segments. Served with chips.
Shrimp Aguachile - 20
Butterflied shrimp in a zesty lime-serrano broth, with red onion, cilantro, cucumber, and avocado. Served with chips.
New York Aguachile - 26
Lightly seared NY steak, thinly sliced and marinated in orange ponzu, topped with avocado, radish, orange segments, puffed wild rice, and chives.
Yellowfin Tuna Tostadas - 17
Delicate yellowfin tuna tartare, marinated in orange ponzu, complemented by red onion jam, morita mayo, and crispy shallots. Served on a crisp corn tostada.
Crab Tostadas - 18
Jumbo lump crab salad with tomatoes, red onion, cucumber, cilantro, and avocado, with creamy serrano sauce, topped with pickled red onion and crispy shallots. Served on a crisp corn tostada.
Hamachi Crudo - 17
Freshly sliced Hamachi filet, marinated with ginger, garlic, chives, sesame, and habanero, complemented by fresh mango and lime zest. Served on a crispy yuca chip.
Seared Scallop Tostadas - 19
Perfectly seared scallop complemented by creamy morita mayo, fresh avocado slices, and pickled red onion. Served on a crisp corn tostada.
Guacamole - 12
Creamy avocado with fresh lime, cilantro, pico de gallo, pomegranate seeds, and crumbled queso fresco. Served with chips.
Queso Asado - 14
Grilled queso fresco served with salsa verde, avocado, and pickled red onions. Served with fresh corn tortilla
Shrimp Empanadas - 16
Golden, flaky empanadas filled with shrimp and melted queso asadero, served with morita mayo and pickled red onions.
Scallops & Esquites - 25
Perfectly pan-seared scallops over sweet corn purée, roasted corn and chorizo succotash, crumbled cotija cheese, pickled red onions, lime and cilantro.
Camaron Botana - 20
Broiled shrimp tossed in a “Mexican Buffalo Sauce”, paired with tender potatoes, corn on the cob, lime and pickled red onions.
Mussels in Red Coconut Curry Broth - 24
PEI mussels simmered in a fragrant red coconut curry broth, complemented with pineapple cubes, cherry tomatoes, crispy shallot and Thai basil. Served with cilantro-lime jasmine rice.
Fritto Misto - 23
A crispy mix of shrimp, calamari, and mahi mahi, served with yuca fries and morita mayo and lemon.
Smoked Salmon - 22
House-smoked salmon fillet served with chive-Mexican Crema, pickled red onions, and buttery croissants.
Sesame-Crusted Yellowfin Tuna - 25
Seared sesame-crusted yellowfin tuna served over a velvety coconut-lemongrass leche de tigre, chili oil, crispy shallots, and Thai basil.
Stuffed Portobello – 16
Grilled portobello mushroom topped with creamy local goat cheese and a warm Israeli couscous salad. Served over a roasted pepper and achiote sauce.
Smoked Chicken Green Pozole – 14
Rich and hearty green pozole with smoked chicken, hominy, tomatillo, poblano pepper and cilantro. Served with red radish, shaved lettuce and lime.
You can add grilled salmon, chicken, or shrimp to any of your salads.
Mango Arugula Salad - 14
Fresh arugula tossed with mango, jicama, red cabbage, pickled red onion, cilantro, and Thai basil. Finished with candied peanuts, sliced avocado, and a tangy miso ginger vinaigrette.
Maldo’s Caesar – 12
Shaved romaine lettuce dressed in a creamy anchovy-Caesar dressing, topped with red onion jam, pickled red onion, crispy parmesan breadcrumbs, and freshly grated parmesan.
Heirloom Tomato Salad – 14
Marinated heirloom tomatoes in tarragon vinaigrette, served over a roasted eggplant purée, topped with crumbled queso fresco and a crunchy pepita seed topping.
Roasted Beets – 12
Vibrant rainbow roasted beets marinated in a poppy seed dressing, served over whipped ricotta, finished with crunchy pepita seed topping and a drizzle of honey.
Mahi Mahi Tacos – 18
Grilled mahi mahi, complemented by sliced avocado, morita mayo, and a refreshing mango-red cabbage slaw. Served on soft corn tortillas.
Shrimp Gobernador Tacos – 19
Grilled shrimp, sauteed bell peppers and onion with melted asadero in crunchy corn tortilla and served with fresh salsa verde and pickled red onions.
Crispy Soft-Shell Crab Tacos – 22
Crispy soft-shell crab sautéed with red onion and orange ponzu, served on fresh flour tortillas with morita mayo, sliced avocado, and pickled red onions.
Birria Tacos – 18
Slow-braised beef with melted asadero cheese and pickled red onions in a crunchy corn tortilla and served with a rich consommé for dipping.
Portobello & Zucchini Quesadilla – 16
Sautéed portobello mushrooms and zucchini with melted asadero cheese in a crunchy corn tortilla and served with morita mayo.
Smoked Chicken – 28
Mesquite-smoked half chicken, served with smoky salsa tatemada, frijoles charros, cilantro-lime rice, and a fresh arugula and radish salad drizzled with poppy seed dressing.
Wild Mushroom Rigatoni – 24
Fresh rigatoni tossed in a decadent wild mushroom and truffle cream sauce, finished au gratin with melted Parmesan and Asiago cheese, and topped with fresh herbs.
Linguini Pescatore – 29
Fresh linguini with sautéed shrimp, scallops, and clams, tossed in a San Marzano tomato and white wine sauce with shallots, cherry tomatoes, fresh basil, and parsley. Served with grilled country bread.
Asiago Pappardelle – 26
Fresh pappardelle pasta in a rich Asiago cream sauce, topped with broiled shrimp. Served with grilled country bread.
Snapper Veracruzana – 32
Pan-seared snapper filet served over three golden plantain molotes and vibrant Veracruzana sauce and served with cilantro jasmine rice.
Pan-Seared Salmon – 27
Perfectly pan-seared Atlantic salmon filet with a velvety seafood velouté, creamy potato purée, roasted broccolini, and pickled red onion.
Miso Baked Seabass – 44
Citrus-miso marinated Chilean seabass, broiled to perfection, served over a chilled soba noodle salad with marinated shiitake mushrooms, roasted broccolini, and a savory nori seaweed glaze.
Braised Short Rib in Mole – 54
Overnight-braised short rib topped with Maldos’ signature mole sauce and a crunchy pepita seed topping. Served with golden plantain molotes and cilantro-lime rice.
Maldo's Burger – 21
Smoked beef patty topped with melted asiago cheese, caramelized onions, fresh arugula, and pickled red onion. Served on a toasted buttery bun with parmesan-truffle fries.
Our steaks are carefully selected by our Chef and expertly broiled in our chophouse broiler with kosher salt and coarse ground black pepper. Each cut is served with our three signature steak sauces: garlic-habanero butter, demi-glace, and cilantro chimichurri. Sides are ordered separately.
Hanger Steak (10 oz) – 36
Filet (8 oz) – 55
New York Strip – 68
Ribeye (16 oz) – 72
Tomahawk (36 oz) – 180
Double-Bone-In Pork Chop (Dry-Aged) – 55
Rack of Lamb “Al Pastor” – 65
Our whole fish are expertly filleted to order by our skilled fishmonger and prepared by our chef in a variety of styles. Each fish is sold by the pound.
Gulf Red Snapper – Market Price
Recommended butterflied and grilled “A La Talla” with a guajillo pepper and achiote chili rub. Also available grilled in filets or whole fried. Served with salsa tatemada.
Branzino – Market Price
Recommended salt-baked and expertly filleted tableside by your server, served with a bright lemon caper sauce. Also available butterflied or as grilled filets.
Dover Sole – Market Price
Recommended grilled and elegantly prepared tableside by your server, served with a bright lemon caper sauce.
Roasted Cauliflower, Chef’s Fries, Roasted Broccolini, Pomme Purée, Cilantro Lime Rice, Corn or Flour Tortillas, Charro Beans, Golden Plantain Molotes
Sweet Corn Tres Leches – 12
Moist tres leches cake infused with sweet corn, topped with Swiss meringue, a drizzle of dulce de leche, and candied walnuts.
Tiramisu – 12
Layers of delicate chiffon cake soaked in espresso, with creamy mascarpone custard and a dusting of sweet cocoa.
Mexican Hot Chocolate Molten Cake – 14
Decadent dark chocolate molten cake with a warm cinnamon crème anglaise, topped with a crispy “buñuelo de viento” and served with vanilla gelato.
Crunchy Piña Colada – 13
Tropical fruit napoleon with caramelized puff pastry, luscious coconut pastry cream, mango-pineapple mint salsa, and a splash of white rum.
Passion Fruit Mousse – 12
Light passion fruit mousse layered with chiffon cake, topped with passion fruit gelée, fresh red berries, and served with coconut gelato.
Churros – 10
Golden cinnamon-dusted churros, served with cajeta, rich hot chocolate sauce, and vanilla gelato.
Maldo's Steak and Ocean is the premier steakhouse in Houston for your next event. We offer multiple private dining rooms and spaces with beautiful views. Our private rooms can accommodate both intimate gatherings and large groups. No matter the occasion, your event at Maldo's will be the talk of the town.
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