The Artist’s Palate

Fernando and Alisa. Photo by Alisa

Fernando and Alisa. Photo by Alisa

By Alisa Murray –

Sugar Land has a few hidden treasures, and Fernando’s Latin Cuisine is one of them. Fernando, originally from Ecuador, began as a teen in the food world and worked his way up from every position to now owner and chef. I visited with him in his kitchen and saw the passion of a true artist/chef explaining to me how every piece of the meat can be used from sauces to steaks to carnitas. His talent has evolved over the years into what he calls “a fusion of old-fashioned Italian and South American.”

I asked Fernando how important small restaurants are to his community, and his eyes lit up. “My focus is that I want diners to be satisfied and have an experience of not only amazing food but amazing service. We pull chairs, we tend to our guests here – it’s special.”

Fernando’s favorite Lamb Chops topped with his homemade Chimichurri and Feta.

Fernando’s favorite Lamb Chops topped with his homemade Chimichurri and Feta.

Fernando is so fine-tuned to his craft that he runs his place like a small house. He is everything from the manager to the chef, and because of that hands-on approach, nothing falls through the cracks. I understand too well this concept as an artist myself and the similarities of running a restaurant that caters to a very intimate diner is the same as my client base that wants me to be their personal portrait artist. We both care deeply about what we do and that everyone feels like family.

Crawfish and Avocado Salsa topped Filet  from Fernando’s Summer Fare.

Crawfish and Avocado Salsa topped Filet from Fernando’s Summer Fare.

The summer menu is debuting this month and boasts a beautiful very tasty filet topped with a creamy blend of crawfish and fresh avocado sauce. In Fernando’s kitchen, I watched him slice a well-appointed filet, then a smaller piece of meat and cut the smaller pieces into a carnitas.  A pinch of his “special salts” and a proud smear of his homemade chimichurri sauce dresses both cuts before going onto his grill. I watched intently as he created the dishes, and he said, “Oh Alisa, you’re learning all my secrets!”

Corvina Fish

Corvina Fish

The ceviche is also a summer favorite as it is light and refreshing and easy when it’s too hot outside. Fernando’s is a blend of marinated red snapper tossed with a citrus blend of lemon and lime and peppers. When plated, it is then tossed with fresh tomatoes and cilantro. Yum!  Without a doubt, the Corvina, a delicate white fish that he imports from Peru, is my favorite. This fish is like an angel’s kiss. Fernando smiled as I looked at him from the first bite, arms folded over his chest like a proud papa. “What is that?” I asked. “Oh, it’s a little fish that I bathed in some eggs and finished with lemon, wine and butter.” I ordered four more to go!

It goes without saying that Fernando is living the American Dream. He started as a child in an industry that he grew to love and has a passion for his restaurant that he calls his “baby.” Each day, he cares and feeds this space by tending to the flowers, purchasing only the freshest products, greeting his guests and impeccably cooking for all who visit him. Fernando’s is truly a treasure in our community!


Fernando’s Latin Cuisine

14135 Southwest Freeway, Sugar Land, TX 77478 


Hours: Open for Dinner Only 

5 to 10 pm