Ultimate Pão De Queijo at Traveler’s Table: 2026 Price, Calories & Expert Review

In the heart of Houston’s vibrant Montrose neighborhood, Traveler’s Table has solidified its reputation as a culinary passport for the soul. Among its most celebrated small plates is the Pão De Queijo, a Brazilian staple that transcends simple snack status to become a masterclass in texture and flavor. As Houston continues to evolve into a global dining destination, this specific rendition of “cheese bread” stands out for its authenticity and elevated presentation. Unlike the mass-produced versions found in frozen aisles, the Pão De Queijo here is a labor-intensive craft, balancing the elasticity of fermented tapioca starch with the sharp, salty notes of traditional cheeses. In this 2026 review, we analyze why this gluten-free marvel remains a mandatory order for locals and tourists alike who seek a true taste of Minas Gerais right here in Texas.

The Ingredient Breakdown

The Fermented Tapioca Base

The soul of Traveler’s Table Pão De Queijo lies in its high-quality sour tapioca flour (polvilho azedo). This specific starch is what creates the signature “air-pocket” structure—a crisp, golden exterior that gives way to a chewy, almost mochi-like interior. Naturally gluten-free, the dough is prepared using a traditional scalding method, where boiling liquids are incorporated into the starch to gelatinize the proteins, ensuring that distinctively elastic pull that diners crave.

The Signature Cheese Blend & Accoutrements

While traditional Brazilian recipes often use Queijo Minas, Traveler’s Table utilizes a bespoke blend of Parmesan and aged white cheddar to achieve a flavor profile that resonates with the Houston palate. What truly elevates this dish, however, is the side pairing. It is served with a house-made guava jam and whipped honey butter. The interplay between the salty, savory cheese bread and the tropical, floral sweetness of the guava creates a complex flavor bridge that is quintessential to the restaurant’s “Global Soul Food” philosophy.

City Culinary Context: Why Traveler’s Table Leads Houston

Houston is a city built on diversity, and Traveler’s Table acts as its culinary curator. Located on Westheimer Road, it doesn’t just serve “fusion”; it serves “immersion.” The restaurant has become a leader in the Houston food scene by treating international street foods with the same reverence as fine dining entrees. Under the vision of owner Matthew Mitchell, the kitchen staff—which includes chefs from various global backgrounds—ensures that dishes like the Pão De Queijo are not just recreations, but homages. In a city where you can find world-class Tex-Mex and Viet-Cajun, Traveler’s Table has secured its spot by providing a refined, sit-down environment where global flavors are accessible yet uncompromisingly authentic.

Price & Value Analysis

As of early 2026, the Pão De Queijo at Traveler’s Table is priced at $14.00 per order. An order typically consists of five to six generous, oven-warm spheres. While this is a premium price point for “bread,” the value lies in the craftsmanship and the accompaniments. The inclusion of the specialty guava jam and high-grade honey butter transforms the dish from a simple side into a shared appetizer experience. Given the high cost of imported tapioca starch and the labor-intensive preparation required to achieve the perfect rise, the $14 price tag represents a fair value for a high-concept Houston eatery.

Nutrition Facts & Calories

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