tag:blogger.com,1999:blog-34904762915606516362024-03-27T22:26:55.801-05:00Houston Food ExplorersAs I Explore Houston And Discover Interesting Places and Things To Write AboutJay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.comBlogger313125tag:blogger.com,1999:blog-3490476291560651636.post-30440171338245168102024-03-27T22:25:00.005-05:002024-03-27T22:25:54.247-05:00Dakar Street Food - Senegal <p><span style="background-color: white; caret-color: rgb(31, 31, 31); color: #1f1f1f; font-family: arial, sans-serif; font-size: 14px;">2923 Walnut Bend Ln, Houston, TX 77042</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh6JKNSjSM6sh__hrWuDORKBimSOOOvm1Q-BnRg6l1FxX2WQt5jjIlRFlhXmZhoZJeJOLrALeLbpl3fYwxp7TXPIgsTE5JchgNHF5WY5EOspYcmnwBW4C3Z7NiJAtYr4mnAMEQ0fskBdKm_1vMabluYSKII9zReaM-T4sHbtztDAolPdhZNqcRlLLoAU/s4032/IMG_2338.jpeg" imageanchor="1" style="margin-left: 1em; 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font-size: large;">ORG Pizza 006 </span></p><p><span style="font-family: inherit; font-size: large;">Andrea dal Monte. Of Rome. A Roman style "pinsa". Crunchy. Superb flavor. Well, just perfect.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhOJWFjejpaqN7i6Rhh0gIKKGCJS8wq3PBrkGyTDtnXBNmJU9usnTTBupXFPRM4wt6K2JWaTJCKgwT-J3hr0sx7AUW0fsIRxXaDgmbnWXruym2dyhtwogsi2jzF-FeNoXVT_Yi4oCLUsg0JBZ3-xWQONwAWVG5GXG9lG9Z9RlpyS_Pe-mg9PaSlYw/s2048/2BF841A5-3DC5-4082-9E58-F5DB31482FB5.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhOJWFjejpaqN7i6Rhh0gIKKGCJS8wq3PBrkGyTDtnXBNmJU9usnTTBupXFPRM4wt6K2JWaTJCKgwT-J3hr0sx7AUW0fsIRxXaDgmbnWXruym2dyhtwogsi2jzF-FeNoXVT_Yi4oCLUsg0JBZ3-xWQONwAWVG5GXG9lG9Z9RlpyS_Pe-mg9PaSlYw/w640-h480/2BF841A5-3DC5-4082-9E58-F5DB31482FB5.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotyRbqw2XzfqzNHG3sDLQBTt2N4xqb97Erucsbf1_KJ71sBCbqeSehQxSDW-vJabwtO8tMm9fdOQ6bsp10M6u8dvRMkwqg5tg6aihTml3bousXq11WgQSOTftyeujMjcoXhs0LYKDx89JD9aWhiYpDinGgQF4JTx0qau1ybTSgY3wmPMQLCOxfcRu/s2048/35CB935F-FAE8-4462-98E3-C71026618192.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotyRbqw2XzfqzNHG3sDLQBTt2N4xqb97Erucsbf1_KJ71sBCbqeSehQxSDW-vJabwtO8tMm9fdOQ6bsp10M6u8dvRMkwqg5tg6aihTml3bousXq11WgQSOTftyeujMjcoXhs0LYKDx89JD9aWhiYpDinGgQF4JTx0qau1ybTSgY3wmPMQLCOxfcRu/w640-h480/35CB935F-FAE8-4462-98E3-C71026618192.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yNDUXcTUdVF9TvAnwK4xocvLXkkSZJIDtAeiq7ODZaL6NfVWbm594hVbbRe1J5-YQZNJ-rTxz2advCC2pM4bZU7UTpbKk7NdF5ZpHmpJAqX3FxIwGUyfM_Pe2K1wv5cYG_HeS1IOSjYOdNI0gCXvAoJgYBUELoGAhe6r-1MtjgsMt41MR_2INx_2/s2048/DDECE45F-D02C-42D7-80B1-F03292E96ABB.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yNDUXcTUdVF9TvAnwK4xocvLXkkSZJIDtAeiq7ODZaL6NfVWbm594hVbbRe1J5-YQZNJ-rTxz2advCC2pM4bZU7UTpbKk7NdF5ZpHmpJAqX3FxIwGUyfM_Pe2K1wv5cYG_HeS1IOSjYOdNI0gCXvAoJgYBUELoGAhe6r-1MtjgsMt41MR_2INx_2/w640-h480/DDECE45F-D02C-42D7-80B1-F03292E96ABB.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEkUBWlCjQClnxDhcg2f7KZ-ZBTDz_U9Uzly2lWxtV3QKFwwckAu5MteS-hm0a8oOuarJeM3myP5muaiZNA4DkzPfS2_S6bMx0TSYhakut4AbP9xdkV_LJAtNNTcYiCwmVK1qvFNjcgcfFTjqlRpvBYg809yUDu1WxaPIp5IIDoHFz5P1CVORbsVZ/s2048/E091BEE8-7F51-47C4-AB23-6051677F66BE.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEkUBWlCjQClnxDhcg2f7KZ-ZBTDz_U9Uzly2lWxtV3QKFwwckAu5MteS-hm0a8oOuarJeM3myP5muaiZNA4DkzPfS2_S6bMx0TSYhakut4AbP9xdkV_LJAtNNTcYiCwmVK1qvFNjcgcfFTjqlRpvBYg809yUDu1WxaPIp5IIDoHFz5P1CVORbsVZ/w640-h480/E091BEE8-7F51-47C4-AB23-6051677F66BE.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p><p><br /></p><p><span style="font-family: inherit; font-size: large;">Open from 9:00 to 2:00 on Sunday, ORG Pizza 006 is tucked away a little north of Tidwell on Yale at 5618 Yale. </span></p><p><span style="font-family: inherit; font-size: large;">Chef Andrea dal Monte. </span></p><p><span style="font-family: inherit; font-size: large;">For me, the crust is perfect. Chewy and delicious. The quality of ingredients is about as good as it gets. His skill as a pizzaolo, well, for me, I wouldn't want to eat anywhere else on a Sunday, mid-day. Prices are almost too reasonable. </span></p><p><span style="font-family: inherit; font-size: large;">And, he also produces excellent gelati in remarkably interesting flavors.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8phw_kVctIxD5yb9FOcXPiOHAKQBgY6ajNno65bg-Zz1TObmSvgpXvrk_vEtatlAS5GMK7DfwjTuCZ6s51l3QomLxV_UjQkgmK32onKh_FvfWmiUWtMU87BYm5q7Ae3HKvGzDihJoYgQpHJki8r7Y9AFxIRmyQUdcLE9T1Dyl0EovUaepJSBtmNDCgcQ/s2700/Screenshot%202024-03-24%20at%209.35.56%E2%80%AFAM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1930" data-original-width="2700" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8phw_kVctIxD5yb9FOcXPiOHAKQBgY6ajNno65bg-Zz1TObmSvgpXvrk_vEtatlAS5GMK7DfwjTuCZ6s51l3QomLxV_UjQkgmK32onKh_FvfWmiUWtMU87BYm5q7Ae3HKvGzDihJoYgQpHJki8r7Y9AFxIRmyQUdcLE9T1Dyl0EovUaepJSBtmNDCgcQ/w640-h458/Screenshot%202024-03-24%20at%209.35.56%E2%80%AFAM.png" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUuFSktd8NVktsWprpeIjLyQEO5FjGU2Tdw-AyFXjS_LZ2XkDcYvLnXf94DxM8LZkOaLSOukjim-FxoiQfUwtS_nzMJj3B_EhE9Co8K4BZJ-EB-bJqNhocb_xAOkRG8Ej37cNOiLYhWzw0DFpNxAFB1ceN5h9rWfAUIcy06vido9XKqHlBIYhbkexafE/s2856/Screenshot%202024-03-24%20at%209.36.07%E2%80%AFAM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2274" data-original-width="2856" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUuFSktd8NVktsWprpeIjLyQEO5FjGU2Tdw-AyFXjS_LZ2XkDcYvLnXf94DxM8LZkOaLSOukjim-FxoiQfUwtS_nzMJj3B_EhE9Co8K4BZJ-EB-bJqNhocb_xAOkRG8Ej37cNOiLYhWzw0DFpNxAFB1ceN5h9rWfAUIcy06vido9XKqHlBIYhbkexafE/w640-h510/Screenshot%202024-03-24%20at%209.36.07%E2%80%AFAM.png" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinLOSH0RtPmRnv-6AFTzY8ame0xR4gKD0oSqgr-erXLxeBUsAf3TCgfjMBIboWGl1wjCyH58D2EAL0dP7h2vCOy8OI7hVB9C_N41Qb__7dOEKEbegq3aqfYiw-06vRHv2-Hn-qdAVLr39CWmuO3KD7-NURSFCj7yNcUQzNZloS8_87Ycax0d2f5Pbtrqc/s2860/Screenshot%202024-03-24%20at%209.36.18%E2%80%AFAM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2312" data-original-width="2860" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinLOSH0RtPmRnv-6AFTzY8ame0xR4gKD0oSqgr-erXLxeBUsAf3TCgfjMBIboWGl1wjCyH58D2EAL0dP7h2vCOy8OI7hVB9C_N41Qb__7dOEKEbegq3aqfYiw-06vRHv2-Hn-qdAVLr39CWmuO3KD7-NURSFCj7yNcUQzNZloS8_87Ycax0d2f5Pbtrqc/w640-h518/Screenshot%202024-03-24%20at%209.36.18%E2%80%AFAM.png" width="640" /></a></div><br /><span style="font-family: inherit; font-size: large;"><br /></span><p></p><p><span style="font-family: inherit; font-size: large;"><br /></span></p><p><span style="font-family: inherit; font-size: large;"><br /></span></p><p><span style="font-family: inherit; font-size: large;"><br /></span></p><p><span style="font-family: inherit; font-size: large;"><br /></span></p><p><span style="font-family: inherit; font-size: large;"><br /></span></p><p><span style="font-family: inherit; font-size: large;"><br /></span></p><p><span style="font-family: inherit; font-size: large;"><br /></span></p><p><span style="font-family: inherit; font-size: large;"><br /></span></p><p><span style="font-family: inherit; font-size: large;"><br /></span></p><p><span style="font-family: inherit; font-size: large;"><br /></span></p><p><span style="font-family: inherit; font-size: large;"><br /></span></p><p><span style="font-family: inherit; font-size: large;"><br /></span></p><p><span style="font-family: inherit; font-size: large;"><br /></span></p><p><span style="font-family: inherit; font-size: large;"><br /></span></p><p><span style="font-size: large;"><span style="font-family: inherit;">John Nechman writes: “. </span>Thank you, thank you, thank you to H-Town mortgage guru John Frels, curator of the Houston Heights Foodies page, for sharing the "secret" of ORG Pizza Garden (5618 Yale St., in the northern stretches of Independence Heights). The business model for this hidden-in-plain-sight spot is somewhat baffling: open only Sundays from 9-2; 3 tables inside and a few more hard benches outside, mostly exposed to the elements; a masonry pizza oven set up in a trailer in the middle of the outdoor patio; barbed wire topping a chain link fence surrounding the rather bleak looking property; business development coming mostly from word-of-mouth from those who've dined here before.</span></p><p><span style="font-size: large;">And it works!</span></p><p><span style="font-size: large;">Why? Because the food is spectacular. Frels and Houston foodie extraordinaire Jay P. Francis (who also visited ORG yesterday) have called the pizza the best in the city. It's definitely a contender. If you've had the 2 most famous styles of Roman pizza: al taglio (square and thicker crust, sold in "cut" squares) and tonda (thinner, crispy crust and usually round), this pizza from Chef Andrea dal Monte is like the best of both--pizza alla pala. It somehow manages to be both fluffy and crispy at the same time and comes out in an oval shape on a traditional wood paddle. At $10 for the most expensive version (the magnificent matriciana, made with a rich marinara infused with guanciale and pecorino), this is one of the best deals in town and one of the tastiest pizzas. I couldn't get a close look at the oven, but it appeared to be a Marona forni oven--perfect for cooking this style of pizza.</span></p><p><span style="font-size: large;">Also from within this magical oven comes the bread for the farciti, sort of a stuffed toast. We tried the version with fresh-sliced prosciutto, camembert, a slather of figs compote, organic arugula, and golden local honey, and it soars to the highest rankings of Houston's best sandwiches. I hope Jeff Balke, who compiles a list of best sandwiches for the Houston Press, gets to try this one). A stunner of a sandwich.</span></p><p><span style="font-size: large;">We somehow managed to scarf down a maritiramisu maritozzo (sweet bun) as well and left with a pint of peach, balsamic venegar, and roasteed honey ice cream to enjoy later.</span></p><p><span style="font-size: large;">You can bring your own booze (for $14 a bottle, Total Wine & More sells an orange Sun Goddess Pinot Grigio Ramato from Mary J Blige that is refreshing and pairs with everything!), which means an exceptional Sunday lunch with wine for 2 can easily come in under $40. This place is still under-the-radar enough to likely have seating if you show up early, but before long, unless they expand (and hopefully open on other days, too), it won't be possible to find a seat here.“</span></p>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com05618 Yale St, Houston, TX 77076, USA29.84819 -95.4027981999999921.5379561638211534 -130.5590482 58.158423836178841 -60.246548199999992tag:blogger.com,1999:blog-3490476291560651636.post-85414994126854378262024-03-23T00:30:00.000-05:002024-03-24T10:10:59.449-05:00Mexican - Time Machine Tex-Mex (Mexican Food, Circa 1960's Era)This year, I decided to start exploring Houston, in hopes of locating Tex-Mex restaurants that were keeping the recipes that I remember from my youth alive.<br />
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Anyone who has seen the movie, Ratatouille, knows the famous scene where the dish of ratatouille transports for restaurant critic back to his childhood.<br />
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Tex-Mex can have the same effect on me. Truthfully, there are a lot of things to not like about the mess that we call the combination dinner. Too much salt. Too much grease. No vegetables to speak of. Artery clogging cheese and meat. And I have joked that if an alien was dropped into Texas and served up a big old mess of Tex-Mex, he might remark, "What the heck is this on my plate?"<br />
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But for those of us who grew up here, Tex-Mex seems very right and we love it. As a kid, my family ate at an El Patio on Telephone at Park Place at least twice a week.<br />
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In the eighties, new menu items started appearing and certainly there are now many restaurants that offer fare more typical of the food of northern Mexico and other regions. For example, the menu at the charming Morales on 76th Street could as easily be the menu of a small comedor (eatery) in Monterrey, Mexico.<br />
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With my recent very positive experience with what I fondly call Retro Tex-Mex at Spanish Village on Almeda (established 1953), I thought that I would put together a list of favorite places that, if one could time travel back to 1960's Houston, these would be the combination plates that one might be served.<br />
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Now, I know that my suggestions are going to generate a lot of "why did you choose that place and not this place" comments in the comments section. Well, this is not an exclusive list. It's a starting point for your explorations around town. Some you will probably recognize. Others may be off your radar and new to you. Feel free to add your own suggestions in the comments section.<br />
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And so, here begins my list, a list of restaurants where that combo plate will have frijoles refritos, arroz a la Mexican, a flour/oil/chili powder "chili" gravy to cover the enchiladas and tamales. The tortillas for the enchiladas will have been dipped in hot out to soften and then stacked until ready to use. The rice will be slightly red from tomatoes, seasoned with cumin and hopefully, light and fluffy. The beans may be watery or slightly thick and probably made with pinto beans. If you are lucky, the crispy taco shell will be puffy and inflated like a balloon (Los Tios is the only place that I know of that still do these...but, I am talking with Spanish Village to see if they might be interested in figuring out the recipe with me; I'm pretty sure that it is critical to use yellow corn nixtamal as, when I tried to make them with white corn nixtamal, they absorbed too much oil and got soft after a few minutes).<br />
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Here is a link to this article, as originally written for and published in Phaedra Cook's Houston Food Finders:<br />
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<a href="https://houstonfoodfinder.com/2017/07/18/enchiladas-beans-rice-where-to-find-retro-tex-mex-combo-platters-in-houston/" target="_blank">Houston Food Finder - Houston Retro Tex-Mex Link</a><br />
<br /><span><span><span style="font-size: large;">Deli House Restaurant</span><br />304 Holland Avenue, Galena Park</span></span><div><span><span>A tiny and fairly non-descript little place that turns out classic enchiladas with melty yellow cheese, great frijoles refritos and a couple of really well made hot sauces. Don't hesitate to veer off and try the flautas. The owner told me that the most popular dish here is/are the quesadillas, which I have yet to try. the enchilada plate brought back memories of road trips to Laredo from Austin, and stops in little towns such as Pearsall's Campbell's Cafe for just such a plate of deliciousness.</span></span></div><div><span><span><br /></span></span></div><div><span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwe0u9MUR9eTqpbWyPl0prqDI73o1LKyiqjzrkDcHtXQ9N5jc-D1lNZmW2QQxMhiq4MkAeytIEbmq9ihjdM5ZjM-EZBYrLcP44jW-4YEi6s82IzkGHIWG5rloMGc9QZH8V2ifR0aFst2Rgl_R_T3XhMO98vXDUyPuHmHMdnroPReQpa2OClSfN_KDFklI/s1640/Screenshot%202024-03-19%20at%202.46.05%E2%80%AFPM.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1640" data-original-width="1240" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwe0u9MUR9eTqpbWyPl0prqDI73o1LKyiqjzrkDcHtXQ9N5jc-D1lNZmW2QQxMhiq4MkAeytIEbmq9ihjdM5ZjM-EZBYrLcP44jW-4YEi6s82IzkGHIWG5rloMGc9QZH8V2ifR0aFst2Rgl_R_T3XhMO98vXDUyPuHmHMdnroPReQpa2OClSfN_KDFklI/w484-h640/Screenshot%202024-03-19%20at%202.46.05%E2%80%AFPM.png" width="484" /></a></div><br /><span><br /></span></span><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;"><br /></span></span></div><div><span><span style="font-size: large;">Doña María Mexican Restaurant</span><br />2601 Navigation Boulevard</span><div><span>First, let me direct you to The Houston Press. Do a search for Adan Medrano. He wrote six articles on the cluster of Mexican restaurants on Navigation (and it is excellent)</span></div><div><span><br /></span></div><div><span>I recently discovered Doña María, a historically significant Houston instittution, that, I in my cluelessnes, had never visited in all my years here. Mainly, because everytime that I went, it was too crowded. But on this occasion, inclement weather made it possible to visit and find a table. And in so doing, I fell in love with their rice, beans and riff on puffy tacos.</span></div><div><p><span>Damn, that puffy taco plate was good. The rice and beans that accompanied it were great. As were the tacos. Crunchy. Not those softer, chewier, thick masa ones that SA is known for. A tad thicker than the ones at the (now closed) beloved Fiesta Loma Linda.</span></p><p><span>And, I saw that caldo de menudo is a daily feature. Not just on weekends.</span></p><p><span>This is a breakfast and lunch place. It closes at 2:00 pm.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8lqiagHvfK_BMIOuw0HIYKhQMf2h8OnOK4vQMVegPTEszzFerRF0oLtqa8sNS3M4DsxPD0CHVZt7at9urevNamT-W0Z9A8RB0V_pC-j5PC0Jw5tnfDSTt3B773UP_QZiLID_jBAzlKXkdt_Ta8gQQa78e8bfRjgSc3v1VZWnquawN-krYT0MlVu7/s4032/1CA70E1E-A787-4C7C-B6A8-12BE9A85D968.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8lqiagHvfK_BMIOuw0HIYKhQMf2h8OnOK4vQMVegPTEszzFerRF0oLtqa8sNS3M4DsxPD0CHVZt7at9urevNamT-W0Z9A8RB0V_pC-j5PC0Jw5tnfDSTt3B773UP_QZiLID_jBAzlKXkdt_Ta8gQQa78e8bfRjgSc3v1VZWnquawN-krYT0MlVu7/w400-h300/1CA70E1E-A787-4C7C-B6A8-12BE9A85D968.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvmWDy8UR-1xe6PtXwYWgIS2cPJf_1NNVHDHeHAOqritrxHejzb-ASM1IPT_IQ7-bwnEC3j5VHlWbqJHrfI5aN-a30jWO6dgPolb4vnUKBwNnXojZ7Etb3fbCaIrNEmIkRFppl7ZHtix3DTXk83gCvY_pD9RGoQ1WIGlYqsA0vTWftGRBRWls72b7/s4032/83FE72C7-3629-48A0-AFDB-2DC5D9905195.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvmWDy8UR-1xe6PtXwYWgIS2cPJf_1NNVHDHeHAOqritrxHejzb-ASM1IPT_IQ7-bwnEC3j5VHlWbqJHrfI5aN-a30jWO6dgPolb4vnUKBwNnXojZ7Etb3fbCaIrNEmIkRFppl7ZHtix3DTXk83gCvY_pD9RGoQ1WIGlYqsA0vTWftGRBRWls72b7/w300-h400/83FE72C7-3629-48A0-AFDB-2DC5D9905195.jpeg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-5c6Xfv6LJQBOQVLoJxnM9ryfYhejI6R-0gclcPmowM00gFMtdz7D_AK3Cn3orsjWUY_pZnw74mXJKH5eMfCOxUe5uPGlUwU2QyOew2UI8T78xzwnknCbuzC2a0_YJUbGocPSaLVGr1WhLPJjuWpWSMXeKBcJe6nwc7XEp-PNOYDEasvQzg0V2vG/s4032/714A1538-F459-40FB-B102-CC08659499F8.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-5c6Xfv6LJQBOQVLoJxnM9ryfYhejI6R-0gclcPmowM00gFMtdz7D_AK3Cn3orsjWUY_pZnw74mXJKH5eMfCOxUe5uPGlUwU2QyOew2UI8T78xzwnknCbuzC2a0_YJUbGocPSaLVGr1WhLPJjuWpWSMXeKBcJe6nwc7XEp-PNOYDEasvQzg0V2vG/w400-h300/714A1538-F459-40FB-B102-CC08659499F8.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh98XeEAlp6BbeImhXk2JX1CGdwauY6wB1xfs2dAJpreYLiiPf3gnQMANm8L-kBGhA3RHlqZyv3fZb-9UjX8DIcrnbCM85Y84nGYuyPVpiAHZmKk8-V481H0XwlA6hGj6fDqODHt-Cvm8-9KR_beHI_TJY5_dYvbkbbVcZHALLPq4UhokW70HLHVMYI/s4032/73092399-92A7-4E6B-9F3C-7A975B645C96.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh98XeEAlp6BbeImhXk2JX1CGdwauY6wB1xfs2dAJpreYLiiPf3gnQMANm8L-kBGhA3RHlqZyv3fZb-9UjX8DIcrnbCM85Y84nGYuyPVpiAHZmKk8-V481H0XwlA6hGj6fDqODHt-Cvm8-9KR_beHI_TJY5_dYvbkbbVcZHALLPq4UhokW70HLHVMYI/w300-h400/73092399-92A7-4E6B-9F3C-7A975B645C96.jpeg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBp8XdqentQGVKOE4AZ9wK7KKJV5JUuEOldJ6lPejYGh3g2exJU7Wx23zxyLQxMSzBi709wmauH3a90iNJ4JXXpW_ijVT_Pzrt-gZ8-yNC6Ks9_mnfIsF7apGGengRe2guE-qY4alKp4drIAGgNHCSbHpZEEtE_Bs2qX19lqrW8ILaAtNvr-bQkWDP/s4032/E3FFD3E4-DD99-4C9D-B2D1-952214B91F6A.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBp8XdqentQGVKOE4AZ9wK7KKJV5JUuEOldJ6lPejYGh3g2exJU7Wx23zxyLQxMSzBi709wmauH3a90iNJ4JXXpW_ijVT_Pzrt-gZ8-yNC6Ks9_mnfIsF7apGGengRe2guE-qY4alKp4drIAGgNHCSbHpZEEtE_Bs2qX19lqrW8ILaAtNvr-bQkWDP/w300-h400/E3FFD3E4-DD99-4C9D-B2D1-952214B91F6A.jpeg" width="300" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p></div><div><br /></div><div><span><br /><span style="font-size: large;">El Toro Mexican Restaurants</span><br />Baytown (3 locations) and Various Locations in La Porte, Lake Jackson and other cities</span><div><span><br /></span></div><div><span>Currently, one of my top 3 favorites, having recently dined at the Garth Road location in Baytown. Founded circa 1960 by Eugenio Ybarra, the food is classic Tex-Mex. And the service is spectacularly good. The oldest location on Bayway Drive still has these great, retro 60's era booths. Try the Numero Uno on the lunch menu.</span></div><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-DiCXDN1ZNs_e2BRQsagICv54ZRxu9NoHbcgbO-h3p8jRa-sPoy31T1ioiioiJzrnppFnBnVUBVEP8SfarMveN78eTN4UiQ9znsHZNFxuaoYwFQIwm3lb3EAP2zL2UD_inm752-aSckcHaGr0rldZhBRZVzMVMOWE0Ha-nGTV8s6m-DDz03oLTbEi/s2048/300959765_10225306533722684_2651831460418416178_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-DiCXDN1ZNs_e2BRQsagICv54ZRxu9NoHbcgbO-h3p8jRa-sPoy31T1ioiioiJzrnppFnBnVUBVEP8SfarMveN78eTN4UiQ9znsHZNFxuaoYwFQIwm3lb3EAP2zL2UD_inm752-aSckcHaGr0rldZhBRZVzMVMOWE0Ha-nGTV8s6m-DDz03oLTbEi/w640-h480/300959765_10225306533722684_2651831460418416178_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4HcAs101O34GMU3r_kM5Y17jooqsOrZ2Ly5pYBGPaFj2vywUGhfGjqdtJuM8t68-VYhX7N_oHRqXtmXdGFXSSZNO2_RMsb0dub8b7dL6RSQgoMXb6VXiW1vrkH2uy51_CgzJuS9_TT1NHeyEG6WxD82Pv8ow6oMur2k6VDK2Ug1yUvqA4f3ZL_oX/s2048/301554174_10225306533122669_5902242156991798891_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4HcAs101O34GMU3r_kM5Y17jooqsOrZ2Ly5pYBGPaFj2vywUGhfGjqdtJuM8t68-VYhX7N_oHRqXtmXdGFXSSZNO2_RMsb0dub8b7dL6RSQgoMXb6VXiW1vrkH2uy51_CgzJuS9_TT1NHeyEG6WxD82Pv8ow6oMur2k6VDK2Ug1yUvqA4f3ZL_oX/w640-h480/301554174_10225306533122669_5902242156991798891_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYIAwYffbuMJjXc3MeRC9hV5dTypzWBdQK1fX-wADWg6qajHwppLQDasZfCfP7HYcxf2zdrhYY1d1inupBn3hrJoneHYHWJNr_4Khnoo1ZZLqNPJWjE-9S__fWbD__GYcFCt5I3B2CoOC6SJxQ-c8kIrFD21RPioamkvJQQPmmIxrB4VIOj187SMHb/s2048/301733530_10225306533242672_4061452204212136590_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYIAwYffbuMJjXc3MeRC9hV5dTypzWBdQK1fX-wADWg6qajHwppLQDasZfCfP7HYcxf2zdrhYY1d1inupBn3hrJoneHYHWJNr_4Khnoo1ZZLqNPJWjE-9S__fWbD__GYcFCt5I3B2CoOC6SJxQ-c8kIrFD21RPioamkvJQQPmmIxrB4VIOj187SMHb/w640-h480/301733530_10225306533242672_4061452204212136590_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrnMVC6dovYn8SUToqS8tnWjkiete2YKYD5ODJ1eq4xt6C4Il9Ln1uvE4Z8mgvX_qGQzEE-1mXQyqdJHML484HFqodJgx3l3uoZfh27Hycjttc9dvDMQ9Fqn1q_ZwWIWisyDZXc-4Znx_HJ9o0CCRPkrLvtEVxEca4als8H7LX-JETlOBWQ1goMnT/s2048/302198681_10225306642485403_459951147662074972_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrnMVC6dovYn8SUToqS8tnWjkiete2YKYD5ODJ1eq4xt6C4Il9Ln1uvE4Z8mgvX_qGQzEE-1mXQyqdJHML484HFqodJgx3l3uoZfh27Hycjttc9dvDMQ9Fqn1q_ZwWIWisyDZXc-4Znx_HJ9o0CCRPkrLvtEVxEca4als8H7LX-JETlOBWQ1goMnT/w640-h480/302198681_10225306642485403_459951147662074972_n.jpg" width="640" /></a></div><br /><span><br /></span></div><div><span><br /></span></div><div><span><br /></span><div><br /></div><div><span style="font-size: large;">Las Hadas</span><br />
2428 Center Street, Deer Park, Texas<br />
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I really liked, and recommend you order the biggest combination plate on the menu in order to sample a little bit of everything. Although the rice wasn't as light and fluffy as I would like it to be, I thought the frijoles refritos were really good. The beef (picadillo) in the taco tasted cleaner and less greasy than in a lot of places. And the combo plate has real chile con carne gravy instead of the typical chili gravy.<br />
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<span style="font-size: large;">La Plaza</span><br />
1803 Bingle Road<br />
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Established in 1964 and serving classic Tex-Mex. A bowl of chile con queso arrives at your table with the menu. Go for the combination plate #1.<br />
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<span style="font-size: large;">El Penjamo</span><br />
6110 Lyons Avenue<br />
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My father's first store, a little 5 & 10 Variety Store, was on Lyons Avenue and my earliest memories are of this area in the 50's. On a recent visit, I discovered three Mexican restaurants along the street. El Penjamo has a menu featuring the dishes from Northern Mexico and the carne guisada plate looked really good. However, I was here for the Tex-Mex offering and ordered the #1 which was pretty amazing. Check out the color of the cheeses. Looks like they used one of those nacho cheeses for the queso and standard cheddar for the enchiladas. The meal begins with a small bean and fideo soup.<br />
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<span style="font-size: large;">El Potosino</span><br />
Galena Park, Texas) on Clinton Drive<br />
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The restaurant was established in 1970 and the recipes are the same as then so we are talking about a time machine, time warp of about 50 years. Classic old school Tex-Mex.<br />
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<span style="font-size: large;">Don Key Mexican Restaurant</span><br />
5010 Spencer Highway, Pasadena<br />
Established in 1984. I came across this time warp treasure via their billboard on Old Galveston Road that I noticed one day when driving back into Houston.<div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwFsUcU_umbtYDQwch1CpUR4-1qktFV4SeUU5ZncC_XkdHRA4lqi7CO7o1zX1kKj80FaFZw3Yt2Ie_15YW2esLUoab6gVzpNUo2qMnU5jMRWmFXPfzNYRQwmYS4gvsFaDmfl2354P8OA/s4032/7FF7AE9A-4C31-426E-AD0F-6FE7286D6AB1.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwFsUcU_umbtYDQwch1CpUR4-1qktFV4SeUU5ZncC_XkdHRA4lqi7CO7o1zX1kKj80FaFZw3Yt2Ie_15YW2esLUoab6gVzpNUo2qMnU5jMRWmFXPfzNYRQwmYS4gvsFaDmfl2354P8OA/w400-h300/7FF7AE9A-4C31-426E-AD0F-6FE7286D6AB1.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu7C2KFLozfjRwXudPJ4hEJOmzesEY3Q1tTMUr-ELw5imUWTUCwCb-oBGqsY3m8SBYgUsOH1wfrs-hRVAAtCn-37_2ixgq_X02mW4FgZKxd_Uy_u24PhXLJDZloj6H_Rhwg1eEfONS6s8/s4032/BA0E4DA3-2F81-40D0-9BA8-8EBF412C26C1.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu7C2KFLozfjRwXudPJ4hEJOmzesEY3Q1tTMUr-ELw5imUWTUCwCb-oBGqsY3m8SBYgUsOH1wfrs-hRVAAtCn-37_2ixgq_X02mW4FgZKxd_Uy_u24PhXLJDZloj6H_Rhwg1eEfONS6s8/w400-h300/BA0E4DA3-2F81-40D0-9BA8-8EBF412C26C1.jpeg" width="400" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br />
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<span style="font-size: large;">Los Tios (Beechnut)</span><br />
4840 Beechnut Street<br />
www.lostiosrestaurant.com<br />
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Los Tios is a Houston institution and currently the only place that still make the puffy and crispy taco that was once very typical of Houston Tex-Mex. This location on Beechnut is a favorite.<br />
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<span style="font-size: large;">Don Teo's (Now Closed Permanently)</span><br />
2026 W. 34th Street<br />
http://www.donteos.com<br />
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The story of Don Teo's is pretty interesting. This location was one of the original Monterey Houses in Houston, this one franchised to Don Covington. Now in his 80's, he still comes by for Tex-Mex every week. The Martinez family that own it now, Don Teo and his son, Teo Jr., worked for decades for the Monterey House chain. Junior began as a kid and worked his way through the various stations of a restaurant. He is an absolute delight to chat with and we recommend to be sure to say "Hi" when you visit.<br />
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<span style="font-size: large;">Don Carlos (on 76th Street)</span><br />
416 76th Street<br />
<span face=""arial" , sans-serif" style="background-color: white; color: #006621; font-size: 14px; white-space: nowrap;">www.doncarlosrestaurants.com</span><br />
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<span face=""arial" , sans-serif" style="background-color: white; font-size: 14px; white-space: nowrap;">On the east side of town, what is becoming known as Eado, though, we prefer the name Canaviburg,</span><br />
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<span style="font-size: large;">Mi Sombrero</span><br />
3401 N. Shepherd at 34th Street<br />
www.misombrero.com<br />
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Mi Sombrero offers classic Tex-Mex dishes and like Don Teo, serves the Garden Oaks and Shepherd/Ella area of Houston. For my taste, a little on the salty side. But hey, it's Tex-Mex.<br />
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<span style="font-size: large;">Lopez Mexican Restaurant</span><br />
11606 Wilcrest Drive<br />
www.vivalopez.com<br />
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Another historically significant, classic Tex-Mex institution. This one serves the Stafford, Hwy 59 at Wilcrest Houston area.<br />
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<span style="font-size: large;">Monterey House (Beaumont, Texas)</span><br />
1109 S 11th Street, Beaumont, Texas<br />
www.monteryhousebmt.com<br />
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OMG. The holy grail. The mecca for lovers of classic, retro Tex-Mex. The franchisee bought the rights to the recipes of the original Monterey House chain in the 60's and continues to duplicate the original recipes. A must stop for anyone travelling east on Highway 10 through Beaumont. For more details, please see this link:<br />
<a href="http://www.houstonfoodexplorers.com/2017/05/outside-loop-in-search-of-retro-tex-mex.html" target="_blank">Monterey House - Beaumont</a><br />
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<span style="font-size: large;">Larry's (Richmond, Texas)</span><br />
116 E Highway 90A, Richmond<br />
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Larry Guerrero worked for Felix Tijerina back in the day, and, when he expressed interest in creating his own Mexican restaurant, Mr. Tijerina provided assistance. Ninfa Laurenzo also offered help in exchange for his buying his masa products from their family tortilleria off of Navigation.<br />
Be sure to pick up a Larry's t-shirt when you visit. It is one of the coolest looking t-shirts in Texas.<br />
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<span style="font-size: large;">La Hacienda (Memorial) (And also in the Greater Heights)</span><br />
14759 Memorial Drive</div><div><span style="background-color: white; caret-color: rgb(31, 31, 31); color: #1f1f1f; font-family: arial, sans-serif; font-size: 14px;">1431 W 26th</span></div><div>www.lahaciendamemorial.com<br />
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If you grew up in the Memorial area, your family probably went to "La-Ha" at least once a week. It is a Tex-Mex institution for Memorialites.<br />
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<span style="font-size: large;">Old Mexico (Northside)</span><br />
3306 Hopper Road<br />
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This is about as old school as you can get. Red tortillas for the enchiladas, salsa and queso served with chips, classic rice and beans. Yep. You will want to get the enchilada plate here. Note: there isn't a sign outside so you may actually pass by Old Mexico the first time that you try to find it.<br />
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<br /><div><br /><span style="font-size: large;">Fiesta Loma Linda - (Permanently Closed)</span><br />2111 Telephone Road<br />http://www.fiestalomalinda.com<br /><br />(We are sad to advise that, after 62 years, Fiesta Loma Linda closed in May of 2018):<br />Our favorite because of the classic, Houston style puffy tacos that they continue to make and make well. Originally a classic diner, the owners friendship with the owners of the now long gone Loma Linda Restaurant by Palms Center, follow the original Loma Linda recipes. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimipMrzJBQgv923h4b38MYacChY-gJuhDmFoowaB3CtwVg9cwQrtusFbC-5xIfATJSbeUuh5VEVFubtu4H3hhhPu6nXTEYpKpmI7LWIBtvWYhbhIID5-Sl1RlA8fYZZXpWoGi5pqRcP1II/s1600/IMG_0384.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimipMrzJBQgv923h4b38MYacChY-gJuhDmFoowaB3CtwVg9cwQrtusFbC-5xIfATJSbeUuh5VEVFubtu4H3hhhPu6nXTEYpKpmI7LWIBtvWYhbhIID5-Sl1RlA8fYZZXpWoGi5pqRcP1II/s400/IMG_0384.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipEZXHbfs9WkWt85aYJB4896PT6Vv5f39-dM5b5Be-brnMI-Ik4CVjHWurSoYgj_DN43CFn5U5F5oMJyfif_0Ou_gbKnS7hn_Gwak6tP41-iKgMqRxhKnpNRzTA9dsLj3O16PtMvSrNJc_/s1600/IMG_0385.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipEZXHbfs9WkWt85aYJB4896PT6Vv5f39-dM5b5Be-brnMI-Ik4CVjHWurSoYgj_DN43CFn5U5F5oMJyfif_0Ou_gbKnS7hn_Gwak6tP41-iKgMqRxhKnpNRzTA9dsLj3O16PtMvSrNJc_/s400/IMG_0385.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GMZ0ucPyopVlCPNCAtTgmp2VKhm6B4AY6iAElj9KyvNatccdlZSH68VwHJIbUTN5woNUYAjEPH2-znL-KOLiGy0ORYJzUhTGJCcujx2Y6Z39Os4T2xkkhUAI-6Rrl3OJ9vqyjSOar0Yz/s1600/IMG_2635.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GMZ0ucPyopVlCPNCAtTgmp2VKhm6B4AY6iAElj9KyvNatccdlZSH68VwHJIbUTN5woNUYAjEPH2-znL-KOLiGy0ORYJzUhTGJCcujx2Y6Z39Os4T2xkkhUAI-6Rrl3OJ9vqyjSOar0Yz/s400/IMG_2635.JPG" width="300" /></a></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div><span style="font-size: large;">El Paraiso (on Fairview in Montrose) ( Permanently Closed)</span><br />2320 Crocker Street<br /><br />El Paraiso, too, prepares class Tex-Mex, and also offers house made moles and a few northern Mexico regional dishes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIvGR-eYGgwN8zlh0n3htrYO_FaZRj6NN9cqQ3_RwJPYeSvb6EpJhZxQ79PFLgN8803-5OsufY8H-Jeqm7neTw4MVpwUCslPGWjWgdh-eBPVUhd7EbEt_ifaHNCBwzP-TxdOPmBwv-zjY/s1600/fullsizeoutput_26f3.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIvGR-eYGgwN8zlh0n3htrYO_FaZRj6NN9cqQ3_RwJPYeSvb6EpJhZxQ79PFLgN8803-5OsufY8H-Jeqm7neTw4MVpwUCslPGWjWgdh-eBPVUhd7EbEt_ifaHNCBwzP-TxdOPmBwv-zjY/s400/fullsizeoutput_26f3.jpeg" width="400" /></a></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></div><span style="font-size: large;">Spanish Village Restaurant (Permanently Closed)</span><br />4720 Almeda Road<br />http://www.spanishvillagetx.com<br /><br />With new ownership, and a new ownership, with the classic recipes prepared well, and with the closing of Fiesta Loma Linda, Spanish Village is my default go-to Mexican restaurant in Houston. As of March 2022, they have changed the way they make sauces. Now made in small batches. The larger batch prep of the past, that often led to burned tasting chili gravy, burned taco shells, burned tortilla chips, has been fixed with the newest management. One can see, from the menu, that there is a more serious focus on fajitas in place of the traditional combination plates. Birria, shrimp tacos and caldo de camarón have been added to the menu. It's funny but, what I really look forward to eating here isn't necessarily the combination plate but (imho) their most delicious shrimp soup (see photo)<div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi-aREtbySF6761yp-ipfjJqWdMhGYsAxlAgB6u422GNhia30DdlYX2BJO_mrYOnRW-BQPeNnhAr9g114YpCTyeuedn659h_vtIwImFBfEjwiY3i2f-rtDwYooyhlYfOy5N3gnWzlA6gDLrZll052NmJ3HiUlAMBMet6b73HeGgQ09luBu5rrZ3apjw=s4032" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEi-aREtbySF6761yp-ipfjJqWdMhGYsAxlAgB6u422GNhia30DdlYX2BJO_mrYOnRW-BQPeNnhAr9g114YpCTyeuedn659h_vtIwImFBfEjwiY3i2f-rtDwYooyhlYfOy5N3gnWzlA6gDLrZll052NmJ3HiUlAMBMet6b73HeGgQ09luBu5rrZ3apjw=w400-h300" width="400" /></a></div><br /><div><br /></div><div><br /></div><div><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5QGDsjklj5AMktuyjoCc0tLxyWSPC7vGLFa2gEYGV366Is5Y1bh-6u08e9I5IsAjdJzsBG0XuEhkdWi5tjBn8I-nhg35BugJurYTCXA_YlxMsveFv-0dzukxikkCTF06SCgOWVWxf5RUws1XKlwXhbzTxME6gAZ6z4w0cmQaPPDAS4x3c3ci9DDN0/s4032/F3CDC534-B50C-4E8D-82AE-52B97BE852CE.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5QGDsjklj5AMktuyjoCc0tLxyWSPC7vGLFa2gEYGV366Is5Y1bh-6u08e9I5IsAjdJzsBG0XuEhkdWi5tjBn8I-nhg35BugJurYTCXA_YlxMsveFv-0dzukxikkCTF06SCgOWVWxf5RUws1XKlwXhbzTxME6gAZ6z4w0cmQaPPDAS4x3c3ci9DDN0/w400-h300/F3CDC534-B50C-4E8D-82AE-52B97BE852CE.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlnVkRRFzKqgxQEmu0ir8L90AHk2HrndY5m-lgS-nuHZikIL5ueHU6PPAsNXI71ZJ4vGs6onLC500Iw0Y431-F6RIqWA8f0EBp6xeREG9f4jNRq1ZR_iZm177NBXEufj4X2DFM3tJwSuM/s1600/IMG_0498.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlnVkRRFzKqgxQEmu0ir8L90AHk2HrndY5m-lgS-nuHZikIL5ueHU6PPAsNXI71ZJ4vGs6onLC500Iw0Y431-F6RIqWA8f0EBp6xeREG9f4jNRq1ZR_iZm177NBXEufj4X2DFM3tJwSuM/w300-h400/IMG_0498.JPG" width="300" /></a></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></div><p><span style="font-size: large;">More Notes on Doña María and from culinary historian Adán Medrano</span></p><p><span style="font-size: medium;">Doña María on Navigation</span></p><p><span style="font-size: medium;">This Houston institution slipped by me. I’d never been. I knew that it was historically significant to the max. On previous attempts, it was always too crowded. “Next time”, I would say. But recently, having seen a photo of their puffy taco, I knew that it was a “must”.</span></p><p><span style="font-size: medium;">Damn, that puffy taco plate was good. The rice and beans that accompanied it were great. As were the tacos. Crunchy. Not those softer, chewier, thick masa ones that SA is known for. A tad thicker than the ones at the (now closed) beloved Fiesta Loma Linda.</span></p><p><span style="font-size: medium;">And, I saw that caldo de menudo is a daily feature. Not just on weekends.</span></p><p><span style="font-size: medium;">This is a breakfast and lunch place. It closes at 2:00 pm.</span></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8lqiagHvfK_BMIOuw0HIYKhQMf2h8OnOK4vQMVegPTEszzFerRF0oLtqa8sNS3M4DsxPD0CHVZt7at9urevNamT-W0Z9A8RB0V_pC-j5PC0Jw5tnfDSTt3B773UP_QZiLID_jBAzlKXkdt_Ta8gQQa78e8bfRjgSc3v1VZWnquawN-krYT0MlVu7/s4032/1CA70E1E-A787-4C7C-B6A8-12BE9A85D968.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8lqiagHvfK_BMIOuw0HIYKhQMf2h8OnOK4vQMVegPTEszzFerRF0oLtqa8sNS3M4DsxPD0CHVZt7at9urevNamT-W0Z9A8RB0V_pC-j5PC0Jw5tnfDSTt3B773UP_QZiLID_jBAzlKXkdt_Ta8gQQa78e8bfRjgSc3v1VZWnquawN-krYT0MlVu7/w640-h480/1CA70E1E-A787-4C7C-B6A8-12BE9A85D968.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><p><span style="font-family: inherit; font-size: medium;">Adán Medrano, culinary historian and author of two superb books on the cuisine of Mexicano cuisine in Texas, wrote the following for The Houston Press, part of articles he did as he explored Mexican restaurants on Navigation. Here is a link to the Houston Press article:</span></p><p><span style="font-family: inherit; font-size: medium;"><a href="https://www.houstonpress.com/restaurants/review-dona-maria-mexican-cafe-on-navigation-11390483" target="_blank">The Houston Press - Adán Medrano</a><br /></span></p><p><span style="font-size: medium;">Both of Adán's books are available at the River Oaks Bookstore and also online from Amazon (support local businesses as your first priority though)</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqDbGGy_zuy-b4QWhfFHUDyyNs3nXJz2EhgM-Gy6crN4Xu419lWuz76q88PrScMurzzchbiiBm_QpfI5H-oIXz2aMq5r7sQNT-bCpXuoFTVcVZ1ki5z2MvGrA_-6HJ-sfQg8lIrjeTPGZKSqqhw0TwbU-XDYbP9-SSIWsk7q2AoUuynaKAcXhOF-IL/s1008/Screenshot%202023-01-25%20at%202.40.45%20PM.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1008" data-original-width="994" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqDbGGy_zuy-b4QWhfFHUDyyNs3nXJz2EhgM-Gy6crN4Xu419lWuz76q88PrScMurzzchbiiBm_QpfI5H-oIXz2aMq5r7sQNT-bCpXuoFTVcVZ1ki5z2MvGrA_-6HJ-sfQg8lIrjeTPGZKSqqhw0TwbU-XDYbP9-SSIWsk7q2AoUuynaKAcXhOF-IL/s320/Screenshot%202023-01-25%20at%202.40.45%20PM.png" width="316" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDc9D1fmY9VXWixViPfx2QsJgw0NSK4k3MLxA3SP43ZtElNnpiKpiz2OqXA93EiFcVwe4UxlLez8kYV9a_GgGiZnNz2zK1Ks113OlwIum77O9qZSViczQ7eXoJNh26NFhN2yvJTyAz8gmSqQtVVrt91NFRkee5QPof89RD7I4KyRhbNSdemcs52zA/s568/Screenshot%202023-01-25%20at%202.42.01%20PM.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="568" data-original-width="566" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDc9D1fmY9VXWixViPfx2QsJgw0NSK4k3MLxA3SP43ZtElNnpiKpiz2OqXA93EiFcVwe4UxlLez8kYV9a_GgGiZnNz2zK1Ks113OlwIum77O9qZSViczQ7eXoJNh26NFhN2yvJTyAz8gmSqQtVVrt91NFRkee5QPof89RD7I4KyRhbNSdemcs52zA/s320/Screenshot%202023-01-25%20at%202.42.01%20PM.png" width="319" /></a></div><br /><span style="font-size: medium;"><br /></span><p></p><p><span style="font-family: inherit; font-size: medium;">He wrote:</span></p><p><span style="font-family: inherit; font-size: medium;">"Doña María Mexican Café<span style="background-color: white;"> serves the type of breakfast tacos that are at the heart of traditional Mexican American home cooking. The cafe is one in a six-cluster of restaurants on Navigation that reveal the original, indigenous culinary traditions of Houston. </span></span></p><span style="font-size: medium;"><br /><span style="background-color: white;">Taco choices include scrambled eggs with either </span><i style="margin-right: 0.2ch;">chorizo</i><span style="background-color: white;">, potato, </span><i style="margin-right: 0.2ch;">chicharrón </i><span style="background-color: white;">(bits of pork skin), or with country sausage, all of them cooked to order, à la minute. A delicious option for any of the tacos is to add pinto beans cooked in the traditional way, mashed and pan-roasted with very little oil, if any. As for me, I’m hopelessly in love with the straightforward combination of scrambled eggs and pinto beans, just a little salt. Why gild the lily? </span><br /><br /><span style="background-color: white;">The menu offers full breakfast plates like the familiar and well-executed </span><i style="margin-right: 0.2ch;">huevos rancheros</i><span style="background-color: white;"> and eggs a la Mexicana with diced fresh jalapeño, but also the lesser known </span><i style="margin-right: 0.2ch;">machacado con huevo</i><span style="background-color: white;">, this last one truly a core tradition. Machacado is made with meat that has been salted and air-dried, a technique employed for centuries in Texas, salt being central to Native American cooking. It was first employed because it was necessary for food preservation, but today it’s the flavor appeal that keeps the technique a constant one. </span><br /><br /><span style="background-color: white;">My dad and most of his generation dried venison and also beef. He sliced it as thin as paper, cut it into large sheets (</span><i style="margin-right: 0.2ch;">sábanas</i><span style="background-color: white;">) then salted and air-dried it. To make machacado from these sheets, they are pounded on a mortar, crushed into strands, like thin threads. “Machacar” means to crush. Then the strands are scrambled with eggs, sometimes adding a trio of diced green chile, onions and tomato. The breakfast machado plate is served with traditional mashed pinto beans, cubed potatoes, and a side of tortillas. It’s a favorite of the regulars at Doña María and if you’ve never tried it, go ahead and step into the welcoming world of Texas Mexican cooking. </span></span><div class="uk-position-relative fdn-content-image-center contentImageCenter" style="margin-bottom: 18px; margin-top: 18px; max-width: 100%; overflow: hidden; position: relative;" uk-lightbox=""><a class="uk-display-block uk-position-relative uk-visible-toggle" data-caption="<span>Anna Hernandez is the owner of Doña María Mexican Café, along with her husband Juan, and they feature recipes that are traditional in Mexican American families.</span>
<em>Photo by Adán Medrano</em>" href="https://media2.houstonpress.com/hou/imager/u/original/11390487/0200medranodmanna750.jpg" rel="contentImg_gal-11390483" style="color: var(--primary-color); cursor: pointer; display: block; position: relative; text-decoration: none;" title="Anna Hernandez is the owner of Doña María Mexican Café, along with her husband Juan, and they feature recipes that are traditional in Mexican American families. - Photo by Adán Medrano"><span class="fdn-button-enlarge uk-position-absolute uk-position-top-right uk-hidden-hover" style="background-color: rgba(255, 255, 255, 0.667); border-radius: 0px; border: medium; box-shadow: none; color: #222222; height: 0px; line-height: 1.3; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; position: absolute; right: 0px; top: 0px; width: 0px;"></span><img height="445" src="https://media2.houstonpress.com/hou/imager/u/blog/11390487/0200medranodmanna750.jpg?cb=1639706462" style="box-sizing: border-box; display: block; height: auto; margin-left: auto; margin-right: auto; max-width: 100%; vertical-align: middle;" width="745" /></a><div class="fdn-caption-block uk-margin-auto" style="background-color: white; border: medium; box-shadow: none; box-sizing: border-box; flex-direction: row; line-height: 1; margin-left: auto; margin-right: auto; max-width: 745px; padding: 4px 9px;"><span style="font-family: inherit; font-size: x-small;"><div class="fdn-image-caption" style="color: #434343; display: inline; line-height: 1.1;">Anna Hernandez is the owner of Doña María Mexican Café, along with her husband Juan, and they feature recipes that are traditional in Mexican American families. </div><div class="fdn-image-credit" style="align-self: flex-end; color: #666666; display: inline; line-height: 1.3; margin-right: 4px;">Photo by Adán Medrano </div></span></div></div><span><span style="font-size: x-small;"><span style="background-color: white;">“It’s a corner of culture,” says Anna Hernandez, who owns the restaurant with her husband, Juan. To Anna and Juan, culture means hospitality, the welcoming context that all home cooking has in common, in every part of the world. Dr. Alston Thoms, Professor of Anthropology at Texas A&M, explains that the Karankawa and Atakapa people who flourished in Houston for 2,000 years until the conquest were all groups of families. “The sense of family and community is decidedly indigenous,” he adds. At Doña María there’s a non-clubby family feeling to the small frame house that seats 50.</span><br /><br /><span style="background-color: white;">Doña María was founded in 1988 by María Piñeda (hence the restaurant name) and in 2005, Anna and Juan took over the business, keeping some of the recipes but replacing many with those of Anna’s family. Anna is from Houston and Juan is from Mercedes in the Rio Grande Valley, so their menu is 100 percent </span><i style="margin-right: 0.2ch;">comida casera</i><span style="background-color: white;">, home-cooking, of Texas Mexican American families.</span></span><br /><br /></span><div class="uk-position-relative fdn-content-image-center contentImageCenter" style="margin-bottom: 18px; margin-top: 18px; max-width: 100%; overflow: hidden; position: relative;" uk-lightbox=""><a class="uk-display-block uk-position-relative uk-visible-toggle" data-caption="<span>Picadillo, ground beef with vegetables, potatoes, one of the iconic dishes of the Mexican food of Texas.</span>
<em>Photo by Adán Medrano</em>" href="https://media2.houstonpress.com/hou/imager/u/original/11390488/0201medranodmpicadillo800.jpg" rel="contentImg_gal-11390483" style="color: var(--primary-color); cursor: pointer; display: block; position: relative; text-decoration: none;" title="Picadillo, ground beef with vegetables, potatoes, one of the iconic dishes of the Mexican food of Texas. - Photo by Adán Medrano"><span class="fdn-button-enlarge uk-position-absolute uk-position-top-right uk-hidden-hover" style="background-color: rgba(255, 255, 255, 0.667); border-radius: 0px; border: medium; box-shadow: none; color: #222222; height: 0px; line-height: 1.3; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; position: absolute; right: 0px; top: 0px; width: 0px;"></span><img height="488" src="https://media2.houstonpress.com/hou/imager/u/blog/11390488/0201medranodmpicadillo800.jpg?cb=1639706462" style="box-sizing: border-box; display: block; height: auto; margin-left: auto; margin-right: auto; max-width: 100%; vertical-align: middle;" width="745" /></a><div class="fdn-caption-block uk-margin-auto" style="background-color: white; border: medium; box-shadow: none; box-sizing: border-box; flex-direction: row; line-height: 1; margin-left: auto; margin-right: auto; max-width: 745px; padding: 4px 9px;"><span style="font-family: inherit; font-size: x-small;"><div class="fdn-image-caption" style="color: #434343; display: inline; line-height: 1.1;">Picadillo, ground beef with vegetables, potatoes, one of the iconic dishes of the Mexican food of Texas. </div><div class="fdn-image-credit" style="align-self: flex-end; color: #666666; display: inline; line-height: 1.3; margin-right: 4px;">Photo by Adán Medrano </div></span></div></div><span style="font-size: x-small;"><br /><i style="margin-right: 0.2ch;">Picadillo </i><span style="background-color: white;">and </span><i style="margin-right: 0.2ch;">fideo </i><span style="background-color: white;">are prime examples of this unique cuisine. Picadillo is ground beef stewed with onions, carrots, bell pepper, potatoes, and seasoned with a trinity of spices unique to Texas Mexican cooking, the combination of garlic, black pepper and cumin. Order that, and I’m back home, with mom and impish siblings.</span></span><div class="uk-position-relative fdn-content-image-center contentImageCenter" style="margin-bottom: 18px; margin-top: 18px; max-width: 100%; overflow: hidden; position: relative;" uk-lightbox=""><a class="uk-display-block uk-position-relative uk-visible-toggle" data-caption="<span>Fideo is an iconic dish of Texas Mexican cooking, pan roasted vermicelli in a seasoned tomato broth. Doña María adds a slice of poached chicken breast.</span>
<em>Photo by Adán Medrano</em>" href="https://media2.houstonpress.com/hou/imager/u/original/11390489/0202medranodmfideo800.jpg" rel="contentImg_gal-11390483" style="color: var(--primary-color); cursor: pointer; display: block; position: relative; text-decoration: none;" title="Fideo is an iconic dish of Texas Mexican cooking, pan roasted vermicelli in a seasoned tomato broth. Doña María adds a slice of poached chicken breast. - Photo by Adán Medrano"><img height="504" src="https://media2.houstonpress.com/hou/imager/u/blog/11390489/0202medranodmfideo800.jpg?cb=1639706462" style="box-sizing: border-box; display: block; height: auto; margin-left: auto; margin-right: auto; max-width: 100%; vertical-align: middle;" width="745" /></a><div class="fdn-caption-block uk-margin-auto" style="background-color: white; border: medium; box-shadow: none; box-sizing: border-box; flex-direction: row; line-height: 1; margin-left: auto; margin-right: auto; max-width: 745px; padding: 4px 9px;"><span style="font-family: inherit; font-size: x-small;"><div class="fdn-image-caption" style="color: #434343; display: inline; line-height: 1.1;">Fideo is an iconic dish of Texas Mexican cooking, pan roasted vermicelli in a seasoned tomato broth. Doña María adds a slice of poached chicken breast. </div><div class="fdn-image-credit" style="align-self: flex-end; color: #666666; display: inline; line-height: 1.3; margin-right: 4px;">Photo by Adán Medrano </div></span></div></div><span><span style="font-size: x-small;"><span style="background-color: white;">The production secret for delivering such good-tasting picadillo without fail is the expert kitchen staff that Anna hires. The sous-chef is Ever Ochoa. She is skilled in making mole and other sauces, and she heads the cooking line. “</span><i style="margin-right: 0.2ch;">Es puro sabor casero</i><span style="background-color: white;">,” Ever says, the flavor is pure home-cooking.</span><br /></span><br /></span><div class="uk-position-relative fdn-content-image-center contentImageCenter" style="margin-bottom: 18px; margin-top: 18px; max-width: 100%; overflow: hidden; position: relative;" uk-lightbox=""><a class="uk-display-block uk-position-relative uk-visible-toggle" data-caption="<span>Sous Chef, Ever Ochoa, prepares the mole, sauces and heads up the production line in the kitchen.</span>
<em>Photo by Adán Medrano</em>" href="https://media2.houstonpress.com/hou/imager/u/original/11390490/0203medranodmevers800.jpg" rel="contentImg_gal-11390483" style="color: var(--primary-color); cursor: pointer; display: block; position: relative; text-decoration: none;" title="Sous Chef, Ever Ochoa, prepares the mole, sauces and heads up the production line in the kitchen. - Photo by Adán Medrano"><span class="fdn-button-enlarge uk-position-absolute uk-position-top-right uk-hidden-hover" style="background-color: rgba(255, 255, 255, 0.667); border-radius: 0px; border: medium; box-shadow: none; color: #222222; height: 0px; line-height: 1.3; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; position: absolute; right: 0px; top: 0px; width: 0px;"></span><img height="451" src="https://media2.houstonpress.com/hou/imager/u/blog/11390490/0203medranodmevers800.jpg?cb=1639706462" style="box-sizing: border-box; display: block; height: auto; margin-left: auto; margin-right: auto; max-width: 100%; vertical-align: middle;" width="745" /></a><div class="fdn-caption-block uk-margin-auto" style="background-color: white; border: medium; box-shadow: none; box-sizing: border-box; flex-direction: row; line-height: 1; margin-left: auto; margin-right: auto; max-width: 745px; padding: 4px 9px;"><span style="font-family: inherit; font-size: x-small;"><div class="fdn-image-caption" style="color: #434343; display: inline; line-height: 1.1;">Sous Chef, Ever Ochoa, prepares the mole, sauces and heads up the production line in the kitchen. </div><div class="fdn-image-credit" style="align-self: flex-end; color: #666666; display: inline; line-height: 1.3; margin-right: 4px;">Photo by Adán Medrano </div></span></div></div><span><span style="font-size: x-small;"><br /><span style="background-color: white;">Fideo is another dish that is iconic in the Mexican food of Texas. Vermicelli pasta is first pan-roasted to acquire color, then boiled with tomato, onion and seasonings. Chef Ochoa adds a large slice of chicken breast, and it’s a full, scrumptious meal. Like the picadillo, fideo is so traditional that it’s an indelible taste memory of the East End community. </span><br /><br /><span style="background-color: white;">No truly Texas Mexican dish is complete without flour tortillas, the wheat culinary creation born in the Texas and Mexico region that extends along a band 150 miles north and 150 miles south of the Rio Grande, once just a river to the indigenous peoples, now a geopolitical border. You know it’s an expert tortilla when it balloons magnificently on the </span><i style="margin-right: 0.2ch;">comal</i><span style="background-color: white;">, griddle. </span><br /><br /><span style="background-color: white;">Griselda Delgado Lamas makes them daily at Doña María, mixing and kneading the dough before shaping small balls that she rolls out and cooks. She’ll make about 300 each day, and sometimes 500 for a big catering job. Griselda has been making the Doña María tortillas already for 10 years. She’s fast, making them in the San Antonio and Rio Grande Valley style, laying them on the griddle for a few seconds, then turning them over and watching them puff up, soft and lithesome. Simply delicious.</span></span><br /><br /></span><div class="uk-position-relative fdn-content-image-center contentImageCenter" style="margin-bottom: 18px; margin-top: 18px; max-width: 100%; overflow: hidden; position: relative;" uk-lightbox=""><a class="uk-display-block uk-position-relative uk-visible-toggle" data-caption="<span>Traditional Texas Mexican tortillas puff up on the griddle. Master tortilla maker, Griselda Delgado Ochoa, flips them effortlessly, lightly.</span>
<em>Photo by Adán Medrano</em>" href="https://media2.houstonpress.com/hou/imager/u/original/11390492/0205medranodmtortillas800.jpg" rel="contentImg_gal-11390483" style="color: var(--primary-color); cursor: pointer; display: block; position: relative; text-decoration: none;" title="Traditional Texas Mexican tortillas puff up on the griddle. Master tortilla maker, Griselda Delgado Ochoa, flips them effortlessly, lightly. - Photo by Adán Medrano"><span class="fdn-button-enlarge uk-position-absolute uk-position-top-right uk-hidden-hover" style="background-color: rgba(255, 255, 255, 0.667); border-radius: 0px; border: medium; box-shadow: none; color: #222222; height: 0px; line-height: 1.3; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; position: absolute; right: 0px; top: 0px; width: 0px;"></span><img height="476" src="https://media2.houstonpress.com/hou/imager/u/blog/11390492/0205medranodmtortillas800.jpg?cb=1639706462" style="box-sizing: border-box; display: block; height: auto; margin-left: auto; margin-right: auto; max-width: 100%; vertical-align: middle;" width="745" /></a><div class="fdn-caption-block uk-margin-auto" style="background-color: white; border: medium; box-shadow: none; box-sizing: border-box; flex-direction: row; line-height: 1; margin-left: auto; margin-right: auto; max-width: 745px; padding: 4px 9px;"><span style="font-family: inherit; font-size: x-small;"><div class="fdn-image-caption" style="color: #434343; display: inline; line-height: 1.1;">Traditional Texas Mexican tortillas puff up on the griddle. Master tortilla maker, Griselda Delgado Ochoa, flips them effortlessly, lightly. </div><div class="fdn-image-credit" style="align-self: flex-end; color: #666666; display: inline; line-height: 1.3; margin-right: 4px;">Photo by Adán Medrano </div></span></div></div><span style="background-color: white;"><span style="font-family: inherit; font-size: x-small;">Hours are from 7 a.m. to 2:00 p.m. on weekdays and 7:30 a.m. to 2:00 p.m. on weekends. The restaurant is closed on Mondays. On weekends, diners leisurely congregate in conversation outside the door, their names on a waiting list. The combination of hospitality and traditional Texas Mexican home-cooking is the formula for success.</span></span><br /><br /><br />
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<br />
A Gastro Obscura Article from 2016 on the taco:<br />
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The Texan Who Invented Chili Powder Also Accidentally Created the American Taco</h1>
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BY DAN NOSOWITZ JANUARY 14, 2016</h2>
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<a class="byline" href="safari-reader://www.atlasobscura.com/users/dannosowitz?view=articles" style="color: var(--body-font-color); display: inline; font-size: 1em; margin: 0px; max-width: 100%; text-decoration: none;">Dan Nosowitz</a><span class="delimiter" style="display: inline; font-size: 1em; margin: 0.07em 0.45em 0px; max-width: 100%; padding: 0px;"></span><br />
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January 14, 2016</div>
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<span style="max-width: 100%;">An American hard shell taco. (Photo: <a href="https://flic.kr/p/eNb5fi" style="color: #416ed2; max-width: 100%; text-decoration: none;">Luca Nebuloni/flickr</a>)</span></div>
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<span style="font-weight: bold; max-width: 100%;">For many Americans, a taco </span>looks like this: a U-shaped deep-fried corn tortilla shell filled with seasoned ground beef, shredded iceberg lettuce, cheddar cheese, and maybe salsa or chopped tomatoes. It’s <a href="http://emojipedia.org/taco/" style="color: #416ed2; max-width: 100%; text-decoration: none;">emoji-level recognizable</a>, an ’80s and ’90s childhood staple. But the taco’s detractors have been taking aim in recent times. “A few years back, like watching a favorite childhood movie and noticing how terrible it really is, I finally realized that hard taco shells are a sham,” wrote <em style="max-width: 100%;">Serious Eats</em> food writer J. Kenji López-Alt in a 2011 post reminiscing about the less-than-stellar taco nights of his childhood. Anthony Bourdain has <a href="http://houston.culturemap.com/news/restaurants-bars/11-05-15-anthony-bourdain-reveals-plans-for-weird-houston-episode-how-to-eat-sushi-and-real-italian-cuisine/" style="color: #416ed2; max-width: 100%; text-decoration: none;">repeatedly lashed out</a> at Taco Bell and Tex-Mex for sullying the true Mexican taco with dirty American ingredients. </div>
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Like General Tso’s chicken or a meatball parm sandwich, it seems logical that the American taco has no real relationship to its original culture. A carnitas taco served on a paper plate in Mexico City—that’s authentic. A ground beef taco served by a Taco Bell in Indianapolis, well, that’s something else. Something worse.</div>
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But where did the American taco really come from? And what does it say about us?</div>
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First of all, it’s a mistake to believe that the iconic hard shell taco is something that clueless white people invented. “Both Americans and Mexicans would love to believe that the hard-shell taco was a travesty of an invention by clueless <em style="max-width: 100%;">gabachos</em>. But that’s simply not the case,” says Gustavo Arellano, perhaps America’s foremost scholar on the taco. Arellano is the writer behind the advice column “Ask A Mexican,” the author of <a href="http://www.amazon.com/Taco-USA-Mexican-Conquered-America/dp/1439148627/ref=sr_1_1?ie=UTF8&qid=1452634443&sr=8-1&keywords=gustavo+arellano" style="color: #416ed2; max-width: 100%; text-decoration: none;"><em style="max-width: 100%;">Taco USA: How Mexican Food Conquered America</em></a>, and also the editor of the OC Weekly newspaper in his native Orange County, California.</div>
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“Mexicans have been eating what we now call tacos since time immemorial,” says Arellano. “The idea of stuffing something into a tortilla—we’ve been doing that since there were tortillas, so we’re talking thousands of years ago.” But Mexican cuisine is incredibly regional, being almost as varied in climate and geography as the U.S., from deserts in the north to the tropics in the south, the Sierra Madre mountain range in the west to central valleys. And Mexican cuisine is a product of varied influences the same way American cuisine is; the many different Indian populations; the Spanish conquest; waves of immigrants from North, South, and (especially recently) Central America; French, German, and Jewish immigrants from Europe during World War II; Lebanese and other Arab immigrants who brought meat-on-a-spit traditions.</div>
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All of these blended together and were filtered through the ingredients that people had at hand. There are old ways of doing things, and newer ways. But they’re all Mexican, and for Arellano, “good” and “bad” are largely unrelated to “old” and “new.” The term “authentic” is entirely meaningless.</div>
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<span style="max-width: 100%;">Taco shells. (Photo: <a href="https://flic.kr/p/9jdQz" style="color: #416ed2; max-width: 100%; text-decoration: none;">Helen Penjam/flickr</a>)</span></div>
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Tacos, says Arellano, were until the 1800s generally more popular in central and southern Mexico, where more common fillings would be pork, chicken, seafood, or vegetables. But the taco’s popularity increased in the 19th century in the north, and northern Mexicans had a different meat of choice. “All of northern Mexico is beef country,” says Arellano. “Sonora, Baja California, Nuevo Leon, Chihuahua, that’s where beef is king.” That was as true north of the border as south. “Putting a whole bunch of ground beef on a flour tortilla is a cowboy tradition,” says Robb Walsh, a Galveston-based food writer and authority on all things Texas, from barbecue to Tex-Mex. (He also, coincidentally, went to the same elementary school as Arellano before moving back to Texas.)</div>
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There are a few different types of beef tacos; <em style="max-width: 100%;">carne asada</em>, grilled hunks of beef, is most common, but <em style="max-width: 100%;">lengua</em>, tongue, along with a few other offal cuts especially from around the cow’s head are also easy to find. Ground beef, though, of the type you’d find in Taco Bell? That would be most recognizable in northern Mexico as <em style="max-width: 100%;">picadillo</em>.</div>
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<em style="max-width: 100%;">Picadillo</em> is a dish consisting primarily of minced or ground meat and is found in pretty much every country Spain ever had a hand in, from Mexico to Cuba to the Philippines. It varies from country to country and region to region; in Caribbean cuisines, especially Cuban, Dominican, and Puerto Rican, it’s often cooked with raisins and olives and served with rice. In Mexico it varies in form, sometimes served as a soup, sometimes cooked with less liquid with potatoes (sort of like a hash), and sometimes even drier and less saucy and served in a taco.</div>
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Crispy tacos, too, exist perfectly authentically, whatever that means, in Mexico, and have for quite a long time. Sometimes they’re called <em style="max-width: 100%;">tacos dorados</em>, or golden tacos, and if the taco is first rolled into a cigar shape before frying can be called a <em style="max-width: 100%;">taquito</em> or sometimes a <em style="max-width: 100%;">flauta</em>, depending on size or just local terminology. “They’re often made with potatoes and eaten during lent,” says Arellano. The main differences between <em style="max-width: 100%;">tacos dorados</em> and a Taco Bell taco is that the filling may be slightly different, and will be fried to order (and sometimes fried whole) rather than placed in a pre-fried shell. But really, they’re not all that different.</div>
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<span style="max-width: 100%;">Fajitias in a packet: Old El Paso mix on sale. (Photo: <a href="https://flic.kr/p/o3NGYk" style="color: #416ed2; max-width: 100%; text-decoration: none;">Quinn Dombrowski/flickr</a>)</span></div>
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In 1914, the recipe widely cited as the earliest known recipe for tacos was published, by Bertha Haffner-Ginger in a book called <a href="https://books.google.com/books?id=lTMmULvFha8C&pg=PA121&dq=California+Mexican-Spanish+Cookbook&hl=en#v=onepage&q=taco&f=false" style="color: #416ed2; max-width: 100%; text-decoration: none;"><em style="max-width: 100%;">California Mexican-Spanish Cookbook</em></a>. Her recipe describes the taco as follows:</div>
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“Made by putting chopped cooked beef and chile sauce in tortilla made of meal and flour; folded, edges sealed together with egg; fried in deep fat, chile sauce served over it.”</div>
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This would not easily recognizable as a taco today; I think most would identify this dish as an empanada. But the parts are all there, setting the stage for Old El Paso and Taco Bell.</div>
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The story of most American adaptation of new dishes in the 19th and 20th centuries relies on two processes: preservation and mass production.</div>
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In the late 19th century, the Mexican-influenced dish of choice in the U.S. was chili con carne, not the taco. In Mexico, dried chile peppers are and have always been a major part of the cuisine, but are sold whole, to be toasted and rehydrated or otherwise prepared as the cook desires. The chief innovation that made the American taco possible was chili powder, a store-bought item not found in Mexico.</div>
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<span style="max-width: 100%;">An 1894 advertisement for chili powder. (Photo: <a href="https://flic.kr/p/owbSSj" style="color: #416ed2; max-width: 100%; text-decoration: none;">Internet Archive/flickr</a>)</span></div>
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Chili powder was first sold in 1894 by its inventor, Texan-by-way-of-Germany Willie Gebhardt, for use in chili. “What people don’t seem to appreciate is that getting ingredients back then was not as easy as it is today,” says Arellano. “Today you go to your local Latino supermarket and you can get whatever. Back then, you had to improvise.” Gebhardt was unable to find the chile peppers he wanted year-round, and so bought a huge stockpile of the peppers, which were probably ancho, and ran them through a meat grinder a few times to pulverize them. He later began selling the powder already made—a huge convenience for anyone wanting to make the then-trendy chili. (German immigrants in Texas also tended to wrap their own sausages in tortillas, an early Mexican fusion cuisine, as Arellano <a href="http://www.sfweekly.com/foodie/2011/08/17/where-did-crispy-tacos-come-from" style="color: #416ed2; max-width: 100%; text-decoration: none;">told <em style="max-width: 100%;">SF Weekly</em></a>.)</div>
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The other ingredients—cumin powder, tomatoes, iceberg lettuce, ground beef—have connections to parts of northern Mexico, but to suss them out would be to ignore the real reason they were used: that’s what was readily available in America at the time. Cheddar cheese is hardly ever found in Mexico, but in the U.S., it’s the second-most-popular variety, after mozzarella. And it was already being used often in Texas, especially in concert with ground beef, in the hamburger. So, sure, cheddar cheese. That’s what’s here, why not?</div>
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<span style="max-width: 100%;">The ultimate American expression of the taco: Taco Bell. (Photo: <a href="https://flic.kr/p/nbKM26" style="color: #416ed2; max-width: 100%; text-decoration: none;">Mike Mozart/flickr</a>)</span></div>
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The next major step in the development of the American taco was fast food. “Glen Bell, of Taco Bell fame, he got the idea for Taco Bell after watching the McDonald brothers get insanely rich in San Bernardino, California,” says Arellano. Bell had a hamburger and hot dog stand right across the street from a popular Mexican restaurant, and by 1951 he had reverse-engineered the taco and began selling it, including the <em style="max-width: 100%;">tacos dorados</em> popular in southern California. But, inspired by the McDonald’s ideas of interchangeable parts made in advance, Bell came up with a new idea. “Glen Bell is credited as coming up with the pre-formed taco shell,” says Walsh. And that turned out to be a turning point for the fast-food industry.</div>
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Arellano doesn’t think there’s much more to the comparison of hamburgers and tacos than that, but I can’t help seeing massive similarities between the two. These are both ground meat-based dishes served in starch out of drive-thru fast food places, making them perfect for on-the-go eating. They’re both commonly served with lettuce, tomato, onion, and cheese. They’re constructed the same way; all that needs to be done is to cook the meat and assemble everything else in the right order. “Picadillo has been part of Mexican cooking forever,” says Walsh. “I’m sure that is an older tradition than Sloppy Joes.” That’s true, and explains the origins of the food, but for an American in 1965 who wants to try ethnic food, the roots of the dish wouldn’t be clear at all. What I think they’d see is basically a hamburger in a different, more fun form. Arellano disagrees.</div>
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“Intellectuals have always underestimated Americans when it comes to Mexican food,” says Arellano. But Mexican food remains in the pantheon of foreign foodstuffs that by now are just…American food, along with elements of Italian and Chinese cuisines. “Americans have always sought out what they thought in that moment to be authentic Mexican food,” says Arellano, whether that was chili con carne in the 1880s, tamales in the 1930s, hard-shell beef tacos in the 1960s, or Mission-style burritos in the 2010s. He sees the American love of new foods, including Mexican, as an earnest attempt to explore and try new things—it’s just that, sometimes, only certain elements of those new foods are available.</div>
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<span style="max-width: 100%;">Taco Bell’s breakfast menu. (Photo: <a href="https://flic.kr/p/mucpYV" style="color: #416ed2; max-width: 100%; text-decoration: none;">Mike Mozart/flickr</a>)</span></div>
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Regardless, the American taco became unavoidable by the 1960s: you could get it at a fast-food joint, or you could buy a kit from brands like Old El Paso or Ashley’s. These kits would include seasoning packets, sometimes ground beef, the tortillas (which disturbingly were sometimes sold in cans), and a mold so you could fry the shells in place. This spoke to 1950s and 1960s Americans: the taco dinner was cheap, sort of exotic but sort of familiar, and everything was basically premade.</div>
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Arellano recommends taking the taco, American and Mexican, for what it is, and not what those Arellano calls “authentistas” would like it to be. “Mexicans and Americans have romanticized Mexican food as being somehow more true and pure than American food,” he says. “And Mexican food is really the original mongrel cuisine. And that’s what makes it so delicious.” Really, there’s no part of the American taco that would preclude it from being tasty—nobody says you have to use a premade seasoning packet of stale, bland spices, or a brittle, prepackaged taco shell. Giving as little care to basically anything as Americans often do to the taco will result in lousy food, whether it’s Sloppy Joes or boeuf bourguignon.</div>
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In other words: get off the hard-shell taco’s back.</div>
</div></div></div></div></div></div></div>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com2Houston, TX, USA29.7604267 -95.369802828.8787477 -96.6606963 30.6421057 -94.0789093tag:blogger.com,1999:blog-3490476291560651636.post-61824432346323436172024-03-22T11:00:00.000-05:002024-03-24T10:13:21.046-05:00Gumbo in Houston - A Work in Progress<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg-z-Qdy2P1Ylhw6qZ0qmcTP7KewbRoQ1MvxpnWMoJD8J20HRE8fNJ2psfQs6ZxCXGMwW-rkXnPfrAzvyzqnH8b23drUX32S5PW1ZjJjmZUUTWNffIPxgTV1c5WmQABTwdPcf7Nh2lkwUdo1OuPZu83fxmkBucXBdmzuOxfdQocoPcyUn6UbK-kuRm3=s4032" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEg-z-Qdy2P1Ylhw6qZ0qmcTP7KewbRoQ1MvxpnWMoJD8J20HRE8fNJ2psfQs6ZxCXGMwW-rkXnPfrAzvyzqnH8b23drUX32S5PW1ZjJjmZUUTWNffIPxgTV1c5WmQABTwdPcf7Nh2lkwUdo1OuPZu83fxmkBucXBdmzuOxfdQocoPcyUn6UbK-kuRm3=w640-h480" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-size: medium;">Gumbo recipes are like fingerprints. No two are exactly alike. But, “ no roux, no gumbo.” There has to be a roux.</span></p><p><span style="font-size: medium;">My personal preference is for a dark roux. If you don’t get your roux dark enough, you’re missing out on some deep, toasted flavors. Shocking the trinity in the super hot roux starts the caramelization process.</span></p><p><span style="font-size: medium;">Gumbo is translated from West African words for okra (kingombo or quingombo). But I’ve noticed very little use of okra in the gumbos that I’ve been sampling.</span></p><p><b><span style="font-size: medium;">Beginning in February of 2022, I began sampling gumbo at restaurants around town. Some were not great. Some were good enough. And some would warrant a return visit.</span></b></p><p><span style="font-size: medium;"><br /></span></p><p><b><span style="color: #2b00fe; font-size: medium;">First off, the ones that I did not like.</span></b></p><p><span style="font-size: medium;"><b>Acme Oyster and Seafood</b>. (NOTE: As of January 2024, Acme has closed their Houston location); The first time I sampled it, there wasn't any seafood to speak of in it. Just a mediocre, lukewarm gumbo broth. The second time, pretty much the same experience. Not recommended.</span></p><p><span style="font-size: medium;"><b>Eugene's Gulf Coast Cuisine</b>. The day I went the chicken in the gumbo had that warmed over flavor profile that comes from refrigerating chicken and bringing it out of the fridge the next or subsequent days. Since then, I have seen several positive reviews on Houston Heights Foodies. I need to go back in 2024. </span></p><p><span style="font-size: medium;"><b>Eunice Restaurant.</b> The chicken was so heavily smoky that this became a one note gumbo. Smoky chicken. Again, I need to pay another visit in 2024.</span></p><p><span style="font-size: medium;"><b>Goode Company Seafood</b>. A thick, flour-y gumbo broth that was really unpleasant. See roux comments under "Flying Fish".</span></p><p><span style="font-size: medium;"><b>State Fare Kitchen</b> on I-10. I sat at the bar and ordered the gumbo. The bartender said "let me bring you a sample first to taste as some people think it is too dark." Well, I LOVE a good gumbo where the roux has blackened sufficiently. It shows the chef has the necessary skills. In this case, it wasn't a dark roux. It was a burned roux. And I was so grateful that I got to do a taste test first. Big tip to the bartender that day.</span></p><p><span style="font-size: medium;"><b>Flying Fish on Durham</b>. I really wanted to like the gumbo here because they are local to the Heights. When you make a roux, that hot oil breaks down the glutenin and gliadin, the two proteins that form the gluten web when liquid is added. So the flour loses its thickening ability as it develops for the nutty roux flavor we all love. Although the roux here was dark, the gumbo had this thick flour paste feel and taste to it that was very unpleasant. There was a nice amount of sausage and shrimp but I couldn't get past that flour paste consistency. Same problem that I had with Goode Company Seafood.</span></p><p><span style="font-size: medium;"><b>Alfreda's</b>. I remember not liking this one bit. Can't remember if it was because it was really greasy (but not in a good way like at Viola and Agnes) or that the spicing was just unbalanced. I seem to remember thinking "clueless kitchen".</span></p><p><span style="font-size: medium;"><b>Joe's Deli on Winkler on the East Side. </b>More like a gumbo porridge. Cheap sausage, with a texture more like Vienna sausages. Broken up bits of rice cooked down in the gumbo. </span></p><p><span style="font-size: medium;"><b>Esther’s Cajun on N Shepherd.</b> Piled high with meat and fixins’ but very little broth. It wasn’t a favorite. I took it home, added two cups of water to thin it out and create a broth. While I finished it completely, I can’t imagine going back for it again.</span></p><p><span style="font-size: medium;"><b> Willie's Bar and Grill off of 290.</b> Come here for the burgers and onion rings but not the gumbo. I have to qualify by saying that I finished the bowl. But they dump too much worcestershire sauce into it and that is all you taste. Was it a goof on one particular day? I don't know as I haven't gone back for a second test.</span></p><p><span style="font-size: medium;"><br /></span></p><p><b><span style="color: #2b00fe; font-size: medium;">AND NOW...ON TO SOME GUMBOS THAT I LIKED:</span></b></p><p><span style="font-size: medium;"><b>1929 Po-Boy Cajun Kitchen inthe Lyric Market food hall on Smith.</b>. For me, this is about as good as it gets.</span></p><p><span style="font-size: medium;"><b>Viola and Agnes</b> on NASA Road 1. Still my favorite. The chef is from Lake Charles. The gumbo is really rich, with a layer of spicy oil on top, and includes a crab claw and a chicken drumstick. This is a place I would take out of towners as I pretty much like everything on the menu. (http://www.houstonfoodexplorers.com/2021/07/gumbo-viola-agnes-nasa-road-1-in-clear.html )</span></p><p><span style="font-size: medium;"><b>Christie’s Seafood on Westheimer.</b>. For me, this is about as good as it gets. It is the style of gumbo I like best. Dark roux. Thinner broth. Lots of flavor. Shrimp added at the last moment so as not to cook down.</span></p><p><span style="font-size: medium;"><b>Gatlin’s Fins and Feathers on Crosstimbers.</b> While their fried chicken was “good enough” but saltier than I like, I enjoyed their gumbo a lot. I would go back for the gumbo.</span></p><p><span style="font-size: medium;"><b>Bayou City Seafood</b> on Richmond. I liked this gumbo a lot and it was one of the true bargains for the price. Big shrimp. Real seafood. I've been back three times now.</span></p><p><span style="font-size: medium;"><b>Zydeco Restaurant</b> in downtown Houston. I ordered both a seafood gumbo and a chicken and sausage gumbo. The steam table looked really sad, but the gumbo. These were the simple but well prepared gumbos that I could eat every day. Actually, I had planned to just have a taste of each bowl and take the rest home. But spoonful followed spoonful and I burned through both bowls. And the jalapeño cornbread was tasty, too. Now, they had jars of Kary's Dark Roux for sale. I'm not sure if they make their own or just use the jar roux. </span></p><p><span style="font-size: medium;"><b>Le Pam's House of Creole</b> out on 1960. Very Louisiana. Very home cookin'. I liked the way the gumbo came together as it was ordered. Some roux and broth. Add some seafood. Heat it up. Tasty gumbo for sure. One thing that I suspect, though I'm not 100% sure...unlike every other gumbo I've tried, the Le Pam gumbo seemed to have a hint of Zatarain or Louisiana Foods crab boil liquid in it. </span></p><p><span style="font-size: medium;"><b>7 Spice Cajun Seafood</b> (right across the street from Le Pam's, and, I see that there is now one on Westheimer also). Funny that I did two places in one day. I suspect the gumbo at 7 Spice is more "chain restaurant", might have been where they just opened a jar of roux, etc. But you know, something about it, I kinda liked it just as much as Le Pam's. Go figure.</span></p><p><span style="font-size: medium;"><b>Grace's</b> on Kirby had a decent gumbo that I would order again.</span></p><p><span style="font-size: medium;"><b>Lucille's</b>. They feature a gumbo z'herbes, which I always thought was a meatless gumbo for Lent made with 9 kinds of greens. But theirs had meats in it and I've since learned that this is not out of the ordinary in the world of Louisiana gumbo. Online, I've seen a bunch of recipes for this type of gumbo that include ham hock or other types of meat. (the Leah Chase recipe has chorizo, sausage, brisket, etc. for example : https://www.southernliving.com/recipes/leah-chase-gumbo-z-herbes) It was a tasty gumbo.</span></p><p><span style="font-size: medium;"><b>Little Daddy's Gumbo Bar</b>. In Galveston and also in League City. I've always liked their gumbo and enjoy getting a bowl when I am out that way.</span></p><p><span style="font-size: medium;"><b>Saigon House</b>. The Vietnamese restaurant of chef Tony Nguyen, located out on 1960 (aka Cypress Creek Parkway). And a mile or so from Le Pam's and 7 Spice. A gumbo that I really enjoyed. Some comments from others indicate it may be a tad inconsistent so, fingers crossed, it will be delicious on the day that you visit. Here's a photo of their gumbo presentation.</span></p><p><span style="font-size: medium;"><b>Triola's on North Main</b>. It isn't always on the menu. Megan Triola gave me a heads up one day that Frank Triola had made some gumbo. I stopped by and grabbed some to go. It was a pretty good gumbo I thought and I would not hesitate to have it again. Frank Triola's forte is Italian-American cuisine. He did a decent job on this.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJS15Fw_P3zE0vv5rGLlBM0fL0GaT6oU9Y6vxaAL1DmDu_Wy7U8g2TJE2eFH3OMzzKnifxnSmnbITIH_vMcjzmmW2eoNL3l-6pS6c-vaXkV0f4H9ZrPzc3NC7MrIcOJTuAfqX_sfJCtzCmaMs8KLRtKiH81gVm3z93MM81FIjdv-MvCDYQmeTEwfE6/s4032/4096AE44-F7C0-41D6-9808-A114A1988884.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJS15Fw_P3zE0vv5rGLlBM0fL0GaT6oU9Y6vxaAL1DmDu_Wy7U8g2TJE2eFH3OMzzKnifxnSmnbITIH_vMcjzmmW2eoNL3l-6pS6c-vaXkV0f4H9ZrPzc3NC7MrIcOJTuAfqX_sfJCtzCmaMs8KLRtKiH81gVm3z93MM81FIjdv-MvCDYQmeTEwfE6/w480-h640/4096AE44-F7C0-41D6-9808-A114A1988884.jpeg" width="480" /></a></div><br /><p><br /></p><p><br /></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><span style="font-size: medium;"><b>Babin's Seafood Katy</b>. I was torn on whether to give this a "favorite" listing or a "good enough" listing. It's part of the Landy's chain of restaurants. I'm pretty sure it is a jar roux. But it was a nice, dark roux. And the shrimp were succulent, though not as impressive as, say, Bayou City Seafood. In a pinch, I'd go back for the gumbo. </span></p><p><span style="font-size: medium;"><b>Rainbow Lodge</b>. I found the duck and andouille gumbo to be very tasty and I would order it again.</span></p><p><span style="font-size: medium;"><b>TaD's</b> in Katy. I liked this gumbo. I was not prepared to. One reviewer on Google Maps insultingly said "the kind of place where they probably put tomatoes in the gumbo and mustard in the crawfish." But I liked it. The broth was thin, not thick and floury and chunky. The chicken was tender. The sausage was the right kind. It had a smokiness but not overwhelmingly so. </span></p><p><span style="font-size: medium;">Side Note: Katy now also has a The Best Stop Cajun Grocery at the Katy Food Hall strip center. They don't seem to have gumbo but they have boudin balls and just about everything else one might find at their flagship store in Scott, Louisiana.</span></p><p><span style="font-size: medium;"><br /></span></p><p><b><span style="color: #2b00fe; font-size: medium;">"Good Enough Gumbo" (Because sometime good enough is good enough)</span></b></p><p><span style="font-size: medium;"><b>Abe's Cajun Market</b> in Clear Lake. A salty gumbo which would normally be an instant deal breaker. But I really like this gumbo. Even with its saltiness, it has a nice amount of sausage and chicken and a pretty good flavor profile.</span></p><p><span style="font-size: medium;"><b>BB's</b>. A very meh gumbo, but still a good enough one if one isn't obsessed with finding the best.</span></p><p><span style="font-size: medium;"><b>Brennan's</b>. Again, a gumbo with no soul. Kind of bland. Kind of boring. I wouldn't order it again. But not bad, so I put it in this "good enough" column.</span></p><p><span style="font-size: medium;">A friend said good things about the <b>Jason's Deli</b> gumbo (prepared at one location in their commissary). I tried it at two locations and found it tasty enough.</span></p><p><span style="font-size: medium;"><b>Crawfish Cafe</b> in the Heights. And I think the original location is on Bellaire Blvd. Again, a perfectly acceptable gumbo. The place is rocking at night, due to the boiled crawfish or seafood that you order sauced to your particular tastes.</span></p><p><span style="font-size: medium;"><b>Crescent City Beignet</b> on San Felipe. An "okay" gumbo with no soul to it.</span></p><p><span style="font-size: medium;"><b>Captain Benny's</b>. A perfectly acceptable gumbo. </span></p><p><span style="font-size: medium;"><b>Frank's Americana</b>. It was a thicker gumbo than is my preference, but I liked the flavor. And the shrimp in it weren't over cooked.</span></p><p><span style="font-size: medium;"><b>Roux Pour</b>. Various locations. A decent enough gumbo from a chain.</span></p><p><span style="font-size: medium;"><b>Joyce's</b>. A perfectly acceptable gumbo.</span></p><p><span style="font-size: medium;"><b>Pier 6</b> in San Leon. Another "okay" gumbo. Smallish serving. Decent flavor. Included okra in the recipe. Included two oysters which was a plus. But they cooked the smallish shrimp in the gumbo instead of cooking them separately and adding to the hot broth just before serving. So the shrimp were tough and not very appealing.</span></p><p><span style="font-size: medium;"><b>House of Roux</b> in Old Town Spring. Original Visit: "For me, this is about as good as it gets. I discovered that I like dark, thin roux broths, like what I had at Liuzza's by the Track in New Orleans. I like them more than the thicker, flour gravy rouxs. For me, House of Roux, along with Viola and Agnes, and Bayou City Seafood are my three favorite gumbos in the Houston area. Update: 2023…Several re-visits and not great. Taking it off my favorites list.</span></p><p><span style="font-size: medium;"><b>Supreme Gumbo</b>. (Note: As of January 2024, they've moved once again and I am not certain of the exact, current location; but they aren't on Cavalcade anymore). It was a little food truck on Southmore at Almeda. Now, it is a stand alone on Cavalcade. It can be an acceptable gumbo with a real Lousiana feel to it. Or it can be totally awful. Depending on the day. Caveat emptor. </span></p><p><br /></p><p><b><span style="color: #2b00fe;">(FROM COOK'S COUNTRY. I MET PABLEAUX JOHNSON THROUGH ROBB WALSH MANY YEARS AGO.)</span></b></p><p>" <span style="font-family: inherit;">I<span style="font-size: 15px; font-variant-ligatures: no-common-ligatures; letter-spacing: 3px;">N LOUISIANA, EVERYONE</span><span style="font-size: 15px;"> has a gumbo story. I’ve gathered a few favorite declarations about gumbo in my quest to write my own: “Gumbo is a food group” (Pableaux Johnson). “Gumbo is like a religion” (Melissa M. Martin). “Gumbo is a celebration” (Wayne Baquet, Sr.). These proclamations hint at an elusiveness that is essential to gumbo, one that I have found to be, at turns, bewildering and tantalizing. How could a humble pot of food hold something so sublime that it converts all Louisianians—no matter how wildly different their environments and backgrounds—into gumbo evangelists, zealots even? Maybe taking a look at three specific gumbo stories can give us a clue.</span></span></p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 18px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22.5px;"><span style="font-variant-ligatures: no-common-ligatures; letter-spacing: 0.1px;">GIFTS FROM GUMBO CLAUS</span></p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;">Pableaux Johnson is also known as Gumbo Claus because of his decade-long practice of handing out quarts of his turkey-bone gumbo around the holidays. I’ve come to depend on him as my gumbo mentor.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;">When I asked him how he makes his gumbo, Johnson’s first response was almost philosophical. “My gumbo is less a recipe than a process. Almost like a cycle. It takes place during a season.” Pressed for specifics, he produced this gem: “I buy a [ton] of turkeys and smoke them over the course of a very long time and then turn them into gumbo over the course of a very long time.” In this way, he explains, it’s a variation on a typical post-Thanksgiving gumbo using the leftover turkey and carcass. So it’s a turkey and sausage gumbo. But that doesn’t do it justice. He calls it a “stock‑first, roux‑last gumbo.” He smokes turkeys, picks the meat, and makes a rich stock with the bones. The roux doesn’t get added until after the stock has cooked down with the other ingredients. He includes the trinity of onion, bell pepper, and celery, but Johnson is keen to point out that the onion gets treated differently. With supreme patience he “cooks down 30 pounds of onions until they resemble something like hashish,” that is, until they’ve been transformed into an intensely dark, concentrated higher form of themselves.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;">Another key is the sausages he uses: andouille (a very coarsely cut sausage seasoned heavily with garlic, black pepper, and smoke) and smoked sausage (a finer, emulsified sausage with a completely different finished texture)—both from Jacob’s in LaPlace. According to Johnson, these are “the pinnacle of their form made at a very specific place by very specific people.” These are the kinds of pork products so crucial to a specific gumbo’s essential character and deliciousness that you don’t mind driving west out of New Orleans for 30 miles to get them.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;">Asked if there’s anything else he needs to tell me about his gumbo, Johnson gets adamant again, expressing the deeply personal, ultimately subjective nature of all gumbos: “Everybody has a different way that they do it. My gumbo is like my thumbprint. No one will say, ‘I have the best thumbprint.’ You don’t. It’s just you.” I like Johnson’s gumbo. A lot.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;">Here are two more gumbo stories, both of which originate in two very different traditions, approaching the opposite poles of the gumbo continuum.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 18px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22.5px;"><span style="font-variant-ligatures: no-common-ligatures; letter-spacing: 0.1px;">NOT ALL CAJUN GUMBO IS WHAT YOU EXPECT </span></p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;">Melissa M. Martin is a coastal Louisiana Cajun by birth, lauded New Orleans chef by profession, and author of the hauntingly beautiful <i>Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou</i> (2020), which is filled with recipes from her acclaimed Mosquito Supper Club restaurant. For Martin, whose family includes shrimpers and oyster fishermen whose lifestyles always meant cooking according to the seasons, Cajun food is about the excellence of local seafood and produce. It’s also predominantly the purview of women cooking at home. In the tradition of her mother and grandmother, Martin’s Cajun gumbos take a purist’s pride in simplicity.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;">With a fisherman’s reverence for the pristine seafood that is her peoples’ birthright, Martin recalls how her mother’s “subtle, modest, timeless” shrimp okra gumbo—which she calls the ultimate gumbo—required only “the perfect shrimp, a few vegetables, a couple of seasonings, and her Magnalite pot.” A gumbo made without a roux, it rests on the strong foundation of smothered okra (okra cooked low and slow in a covered pot for 8 hours) and sweet, fresh shrimp. It’s seasoned simply with onions; bay leaf; modest amounts of black and cayenne pepper; and a mild, vinegary Louisiana hot sauce. This is the gumbo by which Martin judges all others. It’s a gumbo emblematic of the heart of Cajun cooking, a home-cooked cuisine stamped with the terroir of rural Louisiana—whether bayous or prairies—and one that defies popular impressions of Cajun food left by Paul Prudhomme and Emeril Lagasse at the height of their fame in the 1980s and ’90s.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 18px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22.5px;"><span style="font-variant-ligatures: no-common-ligatures; letter-spacing: 0.1px;">GUMBO IS PERSONAL </span></p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;">The final gumbo story in our trilogy is different too. It’s that of Wayne Baquet, Sr., founder of Li’l Dizzy’s Cafe, a New Orleans Creole restaurant in the historic Tremé neighborhood. If Martin’s Cajun gumbos prize simplicity, Creole gumbos in the style of the Baquet family seem to showcase and celebrate abundance. Baquet discussed his Creole gumbo in an oral history interview for the Southern Foodways Alliance. He learned the restaurant business from his father Edward Joseph Baquet, Sr., “namesake of the legendary 7th Ward restaurant Eddie’s,” and went on to open a total of 11 restaurants over the ensuing 40 years.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;">Starting with his mother’s recipe, he and his father perfected their gumbo—commonly referenced as one of the city’s finest—by engineering a fully seasoned dry roux (toasted in the oven) that would ensure that the family gumbo tasted the same at each of their restaurants. In addition to their signature roux, their Creole filé gumbo features crab, shrimp, their own homemade hot sausage, smoked sausage, and ham. The trinity; garlic; bay leaf; thyme (which Baquet notes is essential); and a final sprinkling of earthy, green tea–like filé powder round out the extraordinary gumbo. It’s relatively light and brothy but in no way insubstantial. Rather, it’s rich and robust (just as Baquet says that gumbo has “got to be”), unforgettable and completely distinct. Baquet’s final word on gumbo, when asked to define it, was that “gumbo is the soup of New Orleans with soul in it.” If any bowl of soup can be said to have a soul, a kind of essence that exists apart from and transcendent of its mere physical components, Li’l Dizzy’s gumbo would be the one.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;">Perhaps this is the deeper meaning of the common refrain that “gumbo is personal.” Chances are, if you’re a Louisiana family—whether you’re surrounded by brackish bayous on tendrils of land fading into the great Gulf or you can trace your Creole ancestry back to the names on crypts in 200-year-old New Orleans cemeteries—you have a family gumbo. You make a version of the one you love so much because that’s the one your mother made and because her mother did too.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 18px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22.5px;"><span style="font-variant-ligatures: no-common-ligatures; letter-spacing: 0.1px;">A NEW GUMBO STORY BEGINS</span></p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;">Though she made the world’s finest potato salad, my mother did not make gumbo. Just three and a half years into my life in New Orleans, I am a relatively fresh convert to the religion of gumbo. But I am devout, absorbing the cuisine and everything written about the cuisine at as fast a clip as one human can handle. My gumbo story is short, but I am still writing it.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;">I had my first gumbo in New Orleans on a trip with a girl while we were still at the beginning stages of careening wildly into love. I can still see the single red crab claw, emerging from gumbo’s dark waters, beckoning me in. That trip hooked me on the soup and the girl for good. A native of New Orleans with French-Sicilian roots, she’s now my wife of 14 years, and she is the first person to have made me gumbo. She always told me to take my time with the roux, to stir it for as long as it takes to play one side of a record. Later on, the cookbooks of Paul Prudhomme dared me to make the roux faster and darker, preheating the oil to the smoke point before adding the flour and stirring for only about 10 minutes. My wife hasn’t divorced me yet.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;">Of course, Johnson’s gumbo has had a huge impact on mine as well. From him I take the stock‑first approach, replacing the turkey with a whole chicken and layering in smokiness with ham hocks. He’s convinced me completely about using two kinds of sausage; two of my personal favorites are the intensely smoky kind from Bourgeois Meat Market out in Thibodaux, Louisiana (thank you to the kind man behind the counter there for teaching me how to pronounce AHN-doo-ee), and Jacob’s World Famous Andouille.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;">And since I learned to love gumbo first in the “more is more” Creole style of the city, I side with their abundant approach when adding things to my pot. After all, gumbo is a celebration, and I made my first, proudest, big batches for the most revered high holidays: one at Thanksgiving and then again for Christmas a month later and then again for Mardi Gras the following March, adding to a cyclical story I hope never ends and only gets richer.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;">I lavished love on those gumbos, carefully and patiently tending to them, knowing full well that they would reward me, that when I ladled the gumbo into bowls for my friends and family to feast on that I would be proud and that it would be more than worth it, knowing that if you’re going to go to the effort to make a gumbo, it should be one worth telling stories about.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 18px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22.5px;"><span style="font-variant-ligatures: no-common-ligatures; letter-spacing: 0.1px;"><b>SMOKY CHICKEN, SAUSAGE, AND SHRIMP GUMBO</b></span></p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px;"><i>Serves 10 to 14<br />
Total Time: 4½ hours</i></p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;">You will need a 7-quart or larger Dutch oven or a heavy-bottomed large stock pot for this recipe. You can substitute 3 pounds of mixed bone-in, skin-on chicken pieces for the whole chicken. Making the roux quickly, as called for here, requires constant attention and whisking, so monitor it closely, and be sure to have your prepped vegetables at the ready. We strongly recommend using good-quality Louisiana andouille and smoked sausage, such as those from Jacob’s World Famous Andouille. Bourgeois Meat Market in Thibodaux is another good online resource for smoked sausages. In a pinch, you can substitute kielbasa for either or both. The saltiness of the final dish will vary depending on the pork products you use, so liberal seasoning with additional salt before serving may be necessary. We like to serve this gumbo with Crystal Hot Sauce.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;"><b>1.</b> Pat chicken dry inside and out with paper towels. Heat 2 tablespoons oil in 7-quart or larger Dutch oven over medium-high heat until just smoking. Add chicken and cook, turning as needed, until well browned on all sides, 10 to 12 minutes. Add broth, ham hocks, halved onion, reserved shrimp shells, smashed garlic, and 2 bay leaves and bring to simmer over high heat. Reduce heat to low; cover; and simmer until chicken registers at least 160 degrees in breasts and thighs, 40 to 45 minutes.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;"><b>2.</b> Off heat, transfer chicken to cutting board and let cool slightly. Pull meat from bones, shred into bite-size pieces with 2 forks, and transfer to bowl; refrigerate meat while finishing stock. Add skin and bones to stock and bring to simmer over medium-high heat. Reduce heat to medium-low; cover; and simmer until ham hocks are tender, 1 to 1½ hours.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;"><b>3.</b> Off heat, transfer ham hocks to cutting board and let cool slightly. Strain stock through fine-mesh strainer set over large bowl or container (you should have about 12 cups stock; add water as needed to make up difference). Shred ham hocks into bite-size pieces and transfer to bowl with chicken meat (keep refrigerated); discard skin and bones. Skim excess fat from surface of stock using large spoon or ladle; set aside. (Cooled stock and shredded meats can be refrigerated separately for up to 3 days or frozen for up to 1 month; thaw before using.)</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;"><b>4.</b> Heat remaining 1¼ cups oil in now-empty, dry Dutch oven over medium-high heat until just smoking. Add flour and cook, whisking constantly, until roux is color of milk chocolate, 8 to 14 minutes. (Roux will begin to smoke during final few minutes of cooking.) Reduce heat to medium and add bell peppers, celery, sugar, Creole seasoning, and chopped onions. Cook, stirring and scraping bottom of pot often, until vegetables are softened, about 10 minutes.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;"><b>5.</b> Stir in pepper, paprika, white pepper, and minced garlic and cook until fragrant, about 2 minutes. Add reserved stock, andouille sausage, thyme sprigs, and remaining 2 bay leaves, scraping up any browned bits. Bring to simmer over medium-high heat. Cover, reduce heat to low, and simmer for 1 hour.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;"><b>6.</b> Meanwhile, cook smoked sausage in 12-inch nonstick skillet over medium-high heat until browned, 7 to 10 minutes. Using slotted spoon, transfer sausage to plate; set aside.</p>
<p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-emoji: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 25px;"><b>7.</b> Add okra, shredded chicken and ham, and browned sausage to gumbo and cook, covered, until okra is tender, 20 to 25 minutes. Add shrimp and cook, uncovered, until opaque, about 5 minutes. Off heat, skim excess fat from surface of gumbo. Discard bay leaves and thyme sprigs. Season with salt and pepper to taste. Serve over rice, sprinkled with scallions.</p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">1 <span style="text-align: left;">(3-pound) whole chicken, giblets discarded</span></p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">1¼ <span style="text-align: left;">cups plus 2 tablespoons vegetable oil, divided</span></p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">12 <span style="text-align: left;">cups chicken broth</span></p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">2 <span style="text-align: left;">(12-ounce) smoked ham hocks</span></p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">3 <span style="text-align: left;">onions (1 halved, 2 chopped), divided</span></p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">1½ <span style="text-align: left;">pounds large shrimp (26 to 30 per pound), peeled, deveined, tails removed, and shells reserved</span></p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">16 <span style="text-align: left;">garlic cloves (6 smashed, 10 minced), divided</span></p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">4 <span style="text-align: left;">bay leaves, divided</span></p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">1½ <span style="text-align: left;">cups all-purpose flour</span></p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">2 <span style="text-align: left;">green bell peppers, stemmed, seeded, and chopped</span></p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">3 <span style="text-align: left;">celery ribs, chopped</span></p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">1 <span style="text-align: left;">tablespoon sugar</span></p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">1 <span style="text-align: left;">tablespoon Tony Chachere’s Creole Seasoning</span></p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">2½ <span style="text-align: left;">teaspoons pepper</span></p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">1 <span style="text-align: left;">teaspoon smoked paprika</span></p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">1 <span style="text-align: left;">teaspoon white pepper</span></p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">1 <span style="text-align: left;">pound Jacob’s World Famous andouille sausage, quartered lengthwise and sliced ½ inch thick</span></p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">12 <span style="text-align: left;">sprigs fresh thyme</span></p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">1 <span style="text-align: left;">pound Jacob’s World Famous smoked sausage, sliced ¼ inch thick</span></p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">12 <span style="text-align: left;">ounces fresh or frozen okra, trimmed and cut into ½-inch pieces</span></p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">6–8 <span style="text-align: left;">cups cooked white rice</span></p><p style="font-family: Helvetica; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 17px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px 0px 22px; text-align: left;">8 <span style="text-align: left;">scallions, sliced thin</span></p>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com1Houston, TX, USA29.7604267 -95.36980281.4501928638211545 -130.5260528 58.070660536178849 -60.2135528tag:blogger.com,1999:blog-3490476291560651636.post-27291436360747466192024-03-22T00:00:00.000-05:002024-03-24T10:25:27.831-05:00Coffee - Brewing Coffee - Your How-To Guide<span style="font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhec6PAT8j0JHepmVTAkouSdxxAvA0-U5vL_BAK5880cfdyHSB7sXLukvCkDxOkaUybu4uBXgWXycnXQ7jKNusaTdaMTfGlrV8PTvzm6gLC5jQLqGVQ23OSR4PkuzUDiPCKvWGiUiXGBus/s1600/IMG_1857.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhec6PAT8j0JHepmVTAkouSdxxAvA0-U5vL_BAK5880cfdyHSB7sXLukvCkDxOkaUybu4uBXgWXycnXQ7jKNusaTdaMTfGlrV8PTvzm6gLC5jQLqGVQ23OSR4PkuzUDiPCKvWGiUiXGBus/s640/IMG_1857.JPG" width="480" /></a></div>
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<span style="font-size: medium;"><span><br /><br /><br /></span></span><div><span style="font-size: medium;"><span><br /></span></span></div><div><span><span style="font-size: large;">Along with cooking, baking and music, another of my passions is coffee. I have built up an impressive collection of ways to brew coffee in the home. And if you have any questions, please don't hesitate to contact me. </span><br />
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Recently, I loaned a Chemex, Sowden, and some other brewing devices and grinders to a friend who is just starting to take her coffee making to the next level. While putting together some favorite instructional videos for her, I decided it might be fun to create a blog with links to some of these.</span><br />
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Rule of Thumb. I weigh my coffee (medium grind, ground with a burr grinder...blade grinders are okay for spices but not for coffee...in the Chemex video below he is grinding with the Baratza, the same one that I used as my default grinder for many years, a Baratza Virtuoso Plus until I switched to a Fellow Ode 2 in 2023) and start out with the SCAA recommendation of a ratio of 16:1, essentially 6 grams of coffee per 100 ml of water, or, 60 grams per liter, 30 grams per 500 ml (I use a very accurate digital scale, the Pearl </span></span><span style="font-size: medium;">by Acaia, that I treated myself to a few years ago). I boil my water in a Saki Baristan electric kettle that I bought from Amazon. Gooseneck type spout design.</span><span style="font-size: large;"> </span></div><div><span style="background-color: white; caret-color: rgb(29, 33, 41); color: #1d2129; white-space: pre-wrap;"><br /></span></div><div><span style="font-size: medium;"><span style="background-color: white; caret-color: rgb(29, 33, 41); color: #1d2129; white-space: pre-wrap;">Water for coffee. Good water is critical to great tasting pour over coffee. You need the right concentration of magnesium, calcium and sodium to make a "slippery" water to extract all the flavor. I often make my own water using formulas from the web. There are lots of recipes there but you need epsom salts, baking soda, distilled water and calcium carbonate and a very good digital scale. But there are some other ways to have better water for your drip coffee. </span><span style="white-space: pre-wrap;">For pour over coffee, Kalita, V60, Chemex, etc. a good mineral profile results in more flavorful coffee. The Specialty Coffee Association has researched and published recommendations for recommended magnesium, calcium, sodium, to aid with extraction and the final flavor profile. There are ways to achieve this. At its simplest, a 50/50 of filtered Houston tap water and distilled water is good. Next up is to add to distilled water a premixed mineral pack such as Third Wave, available from Amazon and other sources. Alternatively, Barista Hustle website has recipes for creating concentrates that can then be added to distilled water. Several bottled waters are acceptable for coffee. But we are now talking plastic and cost. Smart Water is a good one. </span></span></div><div><span style="font-size: medium;"><span style="white-space: pre-wrap;"><br /></span></span></div><div><span style="font-size: medium;"><span style="white-space: pre-wrap;">Crystal Geyser, from their California source, not their Arkansas source, is a good one. It comes in 1 gallon sizes and is cost effective once one gets over the guilt of that plastic. You can buy it at the Daiso Japanese stores. </span></span><span style="font-size: large; white-space: pre-wrap;">But you know, I walk through an HEB and see dozens of people buying cases of bottled water due to some mistaken paranoia that Houston tap water isn't safe, so I just bit the bullet and do it, since I only use it 1 liter at a time for coffee brewing in the morning. </span></div><div><span style="font-size: medium;">
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Here is how to test a digital scale that you may be considering. A dollar bill weighs 1 gram. If your scale accurately reads out 1 gram when you drop a dollar bill on it, it's a good one. </span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">To Join: Join the Pour Over Coffee Lovers Group on Facebook and scroll through the discussions.<br />
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If you want an easier method for making good coffee (but still want more control over your coffee making), consider the immersion method and a Clever coffeemaker. It has a valve that won't release the coffee until you set it on top of your cup or carafe. This allows you to steep your coffee for four minutes before extraction. Currently, I recommend the James Hoffmann YouTube video for the Clever.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87TxMnzUyu4gQNsWiwrZ1bg6gcyH6BM2TQi-1oY9wUqXIqi9cDJjrcPvKBJvqD02oGlY-SW33rb4zKWXMlX_PbgJ_qoQECNgDgvrLrUQGfniTSj1XIwNh7AbPeVYo9VAABxY9D0cUG7M/s1600/Screen+Shot+2019-07-27+at+6.18.55+AM.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="797" data-original-width="1084" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87TxMnzUyu4gQNsWiwrZ1bg6gcyH6BM2TQi-1oY9wUqXIqi9cDJjrcPvKBJvqD02oGlY-SW33rb4zKWXMlX_PbgJ_qoQECNgDgvrLrUQGfniTSj1XIwNh7AbPeVYo9VAABxY9D0cUG7M/s320/Screen+Shot+2019-07-27+at+6.18.55+AM.png" width="320" /></a></div>
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<a href="https://prima-coffee.com/learn/video/brewing-guides/how-brew-clever-coffee-dripper/31771" target="_blank">Brewing with the Clever Dripper</a><br />
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More Instructional Information:</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Improving Your Pour Over Coffee Technique</span></div><div><span style="font-size: medium;"><a href="https://youtu.be/nxmrSgwW25g?si=BpROIEd7RuHlM2UF" target="_blank">Pour Over Pour Instructions</a><br /></span><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><span>One of the most popular pour over units is the Hario V60. Personally, my first choice is the Gabi Master A, followed by the standard Kalita, followed by the Chemex. </span><br />
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<a href="https://www.youtube.com/watch?v=AI4ynXzkSQo" target="_blank">James Hoffman's Technique for the Hario V60 (Recommended)</a><br />
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The Scott Rao Hario V-60 - The "Rao Spin" (Read This First)<br />
<a href="https://www.youtube.com/watch?v=c0Qe_ASxfNM" target="_blank">Hario V-60 Instructions and the Rao Spin</a><br />
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(Chemex Video : Baratza setting 18. 24 grams of coffee. 400 ml water)<br />
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<a href="https://www.youtube.com/watch?v=lOtLekMX4LU" target="_blank">Seattle Coffee's Guide to Pour Over Methods</a><br />
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<a href="https://www.youtube.com/watch?v=QcQZ7sdcTK4" target="_blank">Seattle Coffee - Chemex</a><br />
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<a href="https://www.youtube.com/watch?v=7Yrzjkh1GvA" target="_blank">Stumptown Coffee - Chemex</a><br />
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<a href="https://www.youtube.com/watch?v=MDbSEe2psTs" target="_blank">Kalita versus Hario versus Chemex</a><span face=", , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif" style="background-color: white; color: #1d2129; white-space: pre-wrap;"><br /></span>
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My Kitchen in my Home:</span><br />
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My new, beloved, Acaia digital scale (awesome). Bluetooth. Programmable. iPhone app. </span></div><div><span style="font-size: medium;">My current electric kettle, though, is a Saki Baristan from Amazon. Recommended.</span></div><div><span style="font-size: medium;"><br /></span>
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The Hario product line (V60), et. al. I go to 2nd hand stores a lot and recently found a V60 carafe and filter at the Goodwill on 20th for only $8! You never know where you will find something good!</span><br />
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(More coffee making photos for your viewing pleasure)<br />
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<span style="font-size: medium;">I own a lot of coffee making equipment.</span></div><div><span style="font-size: medium;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NDHtPKAHeJONfdEVTG6mXnFMbhTlzS9MeACPDqRn1eX2JvdVXejcda53jyPF-nyEHZ3T8YC6gE7DzF_pqfQzcEtLYrR0sirp7cxIooIWoW8vEUjLjI4XgRxL6c_tx4FBkcoktWtti2bHtFhf-K6m_2l-ffl-LoVlGRPGFIMLaAQ1VSXXhcgnD9afjYE/s4032/IMG_1369.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NDHtPKAHeJONfdEVTG6mXnFMbhTlzS9MeACPDqRn1eX2JvdVXejcda53jyPF-nyEHZ3T8YC6gE7DzF_pqfQzcEtLYrR0sirp7cxIooIWoW8vEUjLjI4XgRxL6c_tx4FBkcoktWtti2bHtFhf-K6m_2l-ffl-LoVlGRPGFIMLaAQ1VSXXhcgnD9afjYE/s320/IMG_1369.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBnrli-qGSZBiSoFLNvtQSuoUjKB4XTmRNEgJYMEasMM54YdIvBLcPXFCHwCZxmo9ubrBRcUdUCD5iBAT6HZHnbv4EYKukx74EOmiesRmsjuMEX03JGWdtDJha2JudDZ7uWPctiCJXDnVW8wqNZg0HrcsDvy7ukrXzR6ZBeMjq1VisqGWB3YYOXTv6mYc/s4032/IMG_2097.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBnrli-qGSZBiSoFLNvtQSuoUjKB4XTmRNEgJYMEasMM54YdIvBLcPXFCHwCZxmo9ubrBRcUdUCD5iBAT6HZHnbv4EYKukx74EOmiesRmsjuMEX03JGWdtDJha2JudDZ7uWPctiCJXDnVW8wqNZg0HrcsDvy7ukrXzR6ZBeMjq1VisqGWB3YYOXTv6mYc/s320/IMG_2097.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkGxvV27SgOer7NPJqjOMjiM5MHOC4Lny115yNnJhoeXKl-JaDg0REAliGsHGrk4UMFKhMGcYz6GGecVLDV00Bisnx7kM64F-Cdtf187vUhK2Kq5RR2ZWk23RB3m4GFCKmNdvSljOd8KEFyPF7WHg5mUflW-fl0mM0TazHRRUTPPzq8PRsOBI5GZkRzs/s4032/IMG_3789.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkGxvV27SgOer7NPJqjOMjiM5MHOC4Lny115yNnJhoeXKl-JaDg0REAliGsHGrk4UMFKhMGcYz6GGecVLDV00Bisnx7kM64F-Cdtf187vUhK2Kq5RR2ZWk23RB3m4GFCKmNdvSljOd8KEFyPF7WHg5mUflW-fl0mM0TazHRRUTPPzq8PRsOBI5GZkRzs/s320/IMG_3789.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw-grIsFnyzkxd2kUE3jjpZVmA1hREI6z2G-hZmw8jiGDbApozc2ApnA-OCH8HSeg8rtjXcn7jFeFbugnaK3nqTrDFdpw-erWm3yr1tPjMaGKlU2ZtMHx_bOcmBmEVnq4ADOKjJG0P7maTZqxyIISAz4tIoJWbIOGzBELTraeFhn8-mfXemrePpZjEVIw/s4032/IMG_3790.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw-grIsFnyzkxd2kUE3jjpZVmA1hREI6z2G-hZmw8jiGDbApozc2ApnA-OCH8HSeg8rtjXcn7jFeFbugnaK3nqTrDFdpw-erWm3yr1tPjMaGKlU2ZtMHx_bOcmBmEVnq4ADOKjJG0P7maTZqxyIISAz4tIoJWbIOGzBELTraeFhn8-mfXemrePpZjEVIw/s320/IMG_3790.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIqRI-i2AlMB4x2cKJBR6GNNDZO952yBwLY7p7qmVSbXRlXv-C_YUXEoYwf6UaX2gzyV-19duFQd6mVcWh2vEq-JxfDiywChYZHRmSS0qtIal-c10fuRkYL9nrbcn1CdnAtwQDk9kosll9HYBQLoEUUiW0wgz7qCmgKUdkSOi_QUhqCWrGxivHe-RjGA/s4032/IMG_3791.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIqRI-i2AlMB4x2cKJBR6GNNDZO952yBwLY7p7qmVSbXRlXv-C_YUXEoYwf6UaX2gzyV-19duFQd6mVcWh2vEq-JxfDiywChYZHRmSS0qtIal-c10fuRkYL9nrbcn1CdnAtwQDk9kosll9HYBQLoEUUiW0wgz7qCmgKUdkSOi_QUhqCWrGxivHe-RjGA/s320/IMG_3791.jpeg" width="240" /></a></div><br /><span style="font-size: medium;"><br />
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<br /></div></div>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0Houston, TX, USA29.7604267 -95.369802828.8787477 -96.6606963 30.6421057 -94.0789093tag:blogger.com,1999:blog-3490476291560651636.post-80962047412611775262024-03-14T15:35:00.001-05:002024-03-14T15:35:13.722-05:00Maria's All Natural Frozen Yogurt on Bellaire (It Only Took Me 24 Years to Discover It)<div class="xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">My friend told me about a frozen yogurt place on Bellaire near Chimney Rock. </div><div dir="auto" style="font-family: inherit;"><br /></div><div dir="auto" style="font-family: inherit;">Maria’s Natural Yogurt. The owner, or family, is from Yucatán originally. I joked with him about adding an Xtabentun yogurt flavor. The yogurt is made by them on premises. </div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Excellent flavors . You choose your flavors and top with pecans or fruit. When you first arrive let them know it is your first time and they will let you sample the flavors for the day.</div><div dir="auto" style="font-family: inherit;"><br /></div><div dir="auto" style="font-family: inherit;">For my visit, I chose mango and guanabana, with pecans on top.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Highly recommended.</div><div dir="auto" style="font-family: inherit;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1pymCEQ3W5v9rb1yhzXte8SZfnGQovKEhKpihrM8Sxagpp5tmNdynO3V0fhrWqsBOM8NEB_xj8rLdbYQUk5XJRoSZu40o9bKM-AtS7058dotA21hbB3cfwDDkBJbo7ea-bFFeguLCrETqPy5RM8jfu8R2FOTDOVT7Wu64OsKho0CJ2r5Ax4l_ti__y0/s4032/IMG_1953.jpeg" imageanchor="1" style="margin-left: 1em; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpArmw5enYB2x7FJH2FgmoQyi1N1R69kd8xYGJd12LAIAVFR4HSYmCglqPAe5oqG7Jg29uTCQccL7w90XjUHVgo7ToxIbdnpgfygiB-NOkq6SFl3EtpEK_rnxQSxrFZ5GFIkcofP4osAfizp0K-67lNJfPYZWKzp_bBomzWsuPEthMzo_bnyeGYsP1BTw/s4032/IMG_1956.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpArmw5enYB2x7FJH2FgmoQyi1N1R69kd8xYGJd12LAIAVFR4HSYmCglqPAe5oqG7Jg29uTCQccL7w90XjUHVgo7ToxIbdnpgfygiB-NOkq6SFl3EtpEK_rnxQSxrFZ5GFIkcofP4osAfizp0K-67lNJfPYZWKzp_bBomzWsuPEthMzo_bnyeGYsP1BTw/s320/IMG_1956.jpeg" width="240" /></a></div><br /><div dir="auto" style="font-family: inherit;"><br /></div></div>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com05716 Bellaire Blvd F, Houston, TX 77081, USA29.7063245 -95.48107851.3960906638211554 -130.6373285 58.016558336178846 -60.324828499999995tag:blogger.com,1999:blog-3490476291560651636.post-88566135232361407292024-03-13T15:42:00.004-05:002024-03-13T15:42:32.092-05:00You'd be amazed at the diversity of snacks at Asian grocery stores<p> </p><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHfsbPptDsNL9sDTOqve9LSNyeqJoSeO0soCkvqnXZYW2RX3WEfWqDgntR2xDFx-dm9SkmV4uy9WM4YmNQIjrWo_rM9ozagIVxClA-yOeQcJtjJwXO0B3xqpWmzphrn83o2ipQHh0KYbqCTkrI-hjTqkNTkM2fHqK8xEmdtmPahpaOuR9UP0xGPybs-Eo/s320/IMG_1879.jpeg" width="240" /></a></div><br /><p></p>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0tag:blogger.com,1999:blog-3490476291560651636.post-66891867641434674432024-02-27T18:06:00.003-06:002024-02-27T18:06:55.888-06:00Bahel - A Chimney Rock Ethiopian Restaurant Worth Its Weight in Berbere<p> On a recent food group, two Ethiopian restaurants showed up, that I was unfamiliar with. Knowing this would be a great option for a vegetarian friend of mine (note: there ARE plenty of meat dishes), as many Ethiopian vegetarian options really shine.</p><p>What a surprise. Bahel is in the building once housed by another Ethiopian place. And back in the day, excepting Lucy and Blue Nile, most Ethiopian places were dark and usually empty during the day if one went for lunch for example (Ethiopians are a late night crowd I believe).</p><p>Walking into Bahel one is first greet by a display cabinet of traditional musical instruments and garb. To the right is a wonderful grocery store with spices and cookware ( I picked up a pound of green Ethiopian coffee beans to roast at home). Walking into the dining area, beautifully decorated walls and thick wood tables and chairs. Teff flour in the corner. Berbere chili spice refrigerated to preserve its shelf life (as it should be). Behind the cashier, trimmed goat meats ready for stewing. </p><p>For the two of us, we ordered the $26 12 item vegan sampler. It would have been sufficient for 3-4 people imho, as, we both took a lot home to have for breakfast or snacking later. I held a quarter out in the photo so you could get an idea of just how big this sampler plate is.</p><p>The Ethiopian coffee ceremony presentation is available here. You should do it at least once. Coffee tends to be over roasted, thus, not a favorite of mine, being a coffee aficionado.</p><p>Highly recommended.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZ1bPpZiEkjBW0LQQXjx3y4_pbnVRLrT_krLUOotDA5xfWhMs0XAbvS5oExDG0cW2V7wJeofZPI85RTskW2jNFXur2H8DqLabDJhLCIpgbre6lIHwk1S0mzehIYr_-utnMdXHuVTgyiD8qdBouPbCMoJKa5xQI2mSXeKy2BqauVoiKrgD1pOo5nbMIuM/s4032/IMG_1419.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZ1bPpZiEkjBW0LQQXjx3y4_pbnVRLrT_krLUOotDA5xfWhMs0XAbvS5oExDG0cW2V7wJeofZPI85RTskW2jNFXur2H8DqLabDJhLCIpgbre6lIHwk1S0mzehIYr_-utnMdXHuVTgyiD8qdBouPbCMoJKa5xQI2mSXeKy2BqauVoiKrgD1pOo5nbMIuM/s320/IMG_1419.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUgHBfGS1qLJoXUo9Bh45p_BomTey4tDIxfbMvpY-bp0aTlAuz6hYI-itqBCTDGy5XgR3GJS_xZVOEA38p35PxRLrd4Vn7ztA2KOO16-nf8V8rIUkBY4VGQH0ZZvuGQV0oQNdeJKcbj5a3QfQrGkoQlPKS2VWbX5_yXGQjhcEDb9FR3Mzk7YAvRi3Q0tY/s4032/IMG_1420.jpeg" imageanchor="1" style="margin-left: 1em; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq4J6owJKy_HXFABaSPjFedhIwoCZEa5bpph6pussCgsPxsoHMK9cJwAVIiMaApU9e5usIQtYpR1MbnzPhuBipiMeLWkltzMeXujnlR5k7XNol9OS92LFOALSDZIAi81LBcI9qv1-46Sohu1UH2D-5O7knPeFgVllBxFJO41ZRwgJVWYoQJl5bEmezuXQ/s4032/IMG_1436.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq4J6owJKy_HXFABaSPjFedhIwoCZEa5bpph6pussCgsPxsoHMK9cJwAVIiMaApU9e5usIQtYpR1MbnzPhuBipiMeLWkltzMeXujnlR5k7XNol9OS92LFOALSDZIAi81LBcI9qv1-46Sohu1UH2D-5O7knPeFgVllBxFJO41ZRwgJVWYoQJl5bEmezuXQ/s320/IMG_1436.jpeg" width="240" /></a></div><br /><p><br /></p>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com06509 Chimney Rock Rd, Houston, TX 77081, USA29.7097151 -95.47593791.3994812638211549 -130.63218790000002 58.019948936178849 -60.319687900000005tag:blogger.com,1999:blog-3490476291560651636.post-10428291172149387592024-02-02T01:00:00.001-06:002024-03-24T10:14:27.625-05:00Specialty Coffee in Houston - Great Coffee Places in Houston - Many of Which Do Their Own Roasting<div class="separator" style="clear: both; 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Click on the map in order to enlarge it:</div>
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<span style="font-size: large;">1. Here is the actual link to the map so that you can explore it in greater detail (With new places opening every couple of months, it is really difficult to keep this updated. But I'll try) :</span></div>
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<a href="https://www.google.com/maps/d/viewer?mid=1s274ivxwNnPhZZ6B38D_pmfJ6ME&ll=29.673640870556266%2C-95.34839000000005&z=11" target="_blank"><span style="font-size: large;">Link to the Artisanal Coffee Map</span></a></div>
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<span style="font-size: large;">2. Here is a link to an excellent blogpost by Carrie Colbert on her favorite coffee spots in Houston:</span></div>
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<a href="https://carriecolbert.com/a-guide-to-houstons-best-coffee-shops/" target="_blank"><span style="font-size: large;">Carrie Colbert's Favorite Places for Coffee</span></a></div>
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<span style="font-size: large;">3. There was a terrific show on Houston Public Media with Eric, Gwendolyn and David on their favorite coffee shops. Here is a link to that show. </span></div>
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<a href="https://www.houstonpublicmedia.org/articles/arts-culture/2018/01/10/260844/the-full-menu-houstons-best-coffee-shops-2/" target="_blank"><span style="font-size: large;">Houston Public Media Great Coffee Shops with Eric, Gwendolyn and David</span></a></div>
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<br />Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0Houston, TX, USA29.7604267 -95.369802828.8787477 -96.6606963 30.6421057 -94.0789093tag:blogger.com,1999:blog-3490476291560651636.post-11504390930871556412024-01-01T18:07:00.002-06:002024-03-03T18:17:07.583-06:00South of the Border (But North of Houston)<p> Porter, Texas.</p><p>Friend Allen had given me a heads up about a wonderful food truck court up in Porter off of FM 1314, Check out the variety of offerings. Pictures worth a thousand words, right?</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Hm5ZX2Pyacva5eGh3vznJQBIqo42XKiwTGCMBQVV-wiyPN6sLYUSKYn0c4xPyvQkSRd7A8WXj2movNeZ5KCI_LtbZaHkT7TgZEoR40kGUuPPMu2kZMt6_SLvBQZ3Eq_nHiM6DbFLmbNkWcCHhlT22anpiDlWaK7IIutbSI437_l7uzZFB59fxywaw0s/s4032/IMG_1710.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Hm5ZX2Pyacva5eGh3vznJQBIqo42XKiwTGCMBQVV-wiyPN6sLYUSKYn0c4xPyvQkSRd7A8WXj2movNeZ5KCI_LtbZaHkT7TgZEoR40kGUuPPMu2kZMt6_SLvBQZ3Eq_nHiM6DbFLmbNkWcCHhlT22anpiDlWaK7IIutbSI437_l7uzZFB59fxywaw0s/s320/IMG_1710.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQss6GUhvwXq30oFUzv3TJxfXmXwtVD664jcOG_tU_Ec0GAwRnBmYd9HVCvqd15otUhCZo2foVdKxaYPIaLYxbFcaIwTThp_aTeR-t-Vs6B9NCEBBesBuUrs9X4zhnzoJWP4tH4-JLv94eHV3Q-XqqO7_hv6akkxk8OaUo_qLSnNGyWV1tRQH4scrV2j8/s4032/IMG_1711.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQss6GUhvwXq30oFUzv3TJxfXmXwtVD664jcOG_tU_Ec0GAwRnBmYd9HVCvqd15otUhCZo2foVdKxaYPIaLYxbFcaIwTThp_aTeR-t-Vs6B9NCEBBesBuUrs9X4zhnzoJWP4tH4-JLv94eHV3Q-XqqO7_hv6akkxk8OaUo_qLSnNGyWV1tRQH4scrV2j8/s320/IMG_1711.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyNeQGm5buNWrELb8LaaF8OTNwzCkr0Ltf80eppDw2OwTkSn_jZLSMgc97o7KA7UgXjBbgspg4VkpdIBxOfADuFhyphenhypheniVpfNG26iF00qkdIixsGyr_0Su9n2voBvHWk89dbdt44W7hZFPw4zNA3nsgYOtW18wa5d59cLCgWkdxpq9UE9Pq6w2U1mmjyWfvw/s4032/IMG_1712.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyNeQGm5buNWrELb8LaaF8OTNwzCkr0Ltf80eppDw2OwTkSn_jZLSMgc97o7KA7UgXjBbgspg4VkpdIBxOfADuFhyphenhypheniVpfNG26iF00qkdIixsGyr_0Su9n2voBvHWk89dbdt44W7hZFPw4zNA3nsgYOtW18wa5d59cLCgWkdxpq9UE9Pq6w2U1mmjyWfvw/s320/IMG_1712.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9WfjFIhii7g7X0bT-rAwIULFoNlWW_AwzJLplHomt7_SYAT5zd5rYPeYYvLC3S71oUiXe0NoMVmiLkkBHrSyoh4rdJuNNlfio0jDS-BF11ztPpZd6Isxq7K3dWpnB1Gqq1IjZNjsN0qKkkKzBuIDv6JrT4rwsG9FA_LemV_r7mLPb8B_XQAHyalsyx8/s320/IMG_1741.jpeg" width="320" /></a></div><br /><p><br /></p>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0tag:blogger.com,1999:blog-3490476291560651636.post-15900444480343844332024-01-01T09:27:00.002-06:002024-01-27T09:29:30.810-06:00Way outside the loop - Katy - Cafe Petra Lebanese and Greek Cuisine<p> Several locations for this franchise but this is devoted to the location on FM 1463. A wonderful lunch at Cafe Petra Greek and Lebanese Cuisine, recommended by friend K.C. Taffinder.</p><p>Highly recommended if you are out that way. Not realizing how much food it would be, we ordered the vegetarian sampler and the mezze for 1 and a soup. We had enough for at least one more meal, maybe two.</p><p>Jordanian owners and chefs. Really good. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHffuCxCWyoKge_C1NEJCG1a1DkvopxOpKWP7_oU5l95quBx5fJu5KvltesLG9lHFrSPFLR92NB4y-kWpAcoXeCV7gvywOeJSAr8COHbuw7nSGJDXFAOD2cgaVaGd70WgnWZHRKs2GotKuwqywY6m9_FN1mIEeRA5MOYbpu0lFNAktAgJX3IZ7abRoQA/s1302/Screenshot%202024-01-26%20at%209.58.19%E2%80%AFPM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1302" data-original-width="1050" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHffuCxCWyoKge_C1NEJCG1a1DkvopxOpKWP7_oU5l95quBx5fJu5KvltesLG9lHFrSPFLR92NB4y-kWpAcoXeCV7gvywOeJSAr8COHbuw7nSGJDXFAOD2cgaVaGd70WgnWZHRKs2GotKuwqywY6m9_FN1mIEeRA5MOYbpu0lFNAktAgJX3IZ7abRoQA/s320/Screenshot%202024-01-26%20at%209.58.19%E2%80%AFPM.png" width="258" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUo6pM6BDIXumrmJrTgGOz2H_Kf82DoKj9EFlWGYFH7aVT6rFfueGEx1QE6qYE1lG6aK2ISZ_sgv0NcL5NS3GMAt5T3Iz-r001tZcnQnDGWW5KbQvFLXVzbEh6E4gqNG41pxu0LUSHWYJF5tyCKGDidVUrTdRDKicz6HTlSfPLhfpUlV7ICmRmBUrrzI/s3264/Screenshot%202024-01-26%20at%209.58.34%E2%80%AFPM.png" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" data-original-height="2098" data-original-width="3048" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5PO4YC-6ORGHnr1RqKBNaPtQ-l4sHExcENp8JAMF5-TjIS0Mhtu3lB6z03KCYVIUej73XGyfM-uQQN6u3Z4QvTWR1nXORV-4fqlgmkuTvQDaD8YBUP-pglRdULnbJBsgyZvluSIBWjkfFnjZ-nR-PpEgF1L2WUM4i4kn4yF3LSXR2pA08HIbcgiKuByA/s320/Screenshot%202024-01-26%20at%209.59.05%E2%80%AFPM.png" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNF8M06ZKAVrsB0clm4nEWf6v7NmFsulkzbgkv3V2eTKRgTahzJC4WfVSzJkGlskv6c4eV9kvxYB7AMXA1Q0T86eRMVWXvLF6LVVvOmBmbjJk0pMKIHJA_Y99S7QPAyP2Bw6DlJWas0kRSlNp4bZcZLYEH9HcAddlmJhvTzdwCxV_I1F81PGlP3Z3VpfM/s3076/Screenshot%202024-01-26%20at%209.59.16%E2%80%AFPM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2252" data-original-width="3076" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNF8M06ZKAVrsB0clm4nEWf6v7NmFsulkzbgkv3V2eTKRgTahzJC4WfVSzJkGlskv6c4eV9kvxYB7AMXA1Q0T86eRMVWXvLF6LVVvOmBmbjJk0pMKIHJA_Y99S7QPAyP2Bw6DlJWas0kRSlNp4bZcZLYEH9HcAddlmJhvTzdwCxV_I1F81PGlP3Z3VpfM/s320/Screenshot%202024-01-26%20at%209.59.16%E2%80%AFPM.png" width="320" /></a></div><br /><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="2130" data-original-width="2560" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNTrOWREZnqN3aWp2oWQ1aYcaTvzvVuH0Cc0bxUbGtnLQ2TsbGoaTBcLcPYaT0X_NlXZ22RclC6SfSuf5y-gF9wqp2csiRh7yTuOa2e2m_me058IyBCqEr0Dtsm_pWEARGWWNX_BN8btB_WdDxAaA21KemBH60pNSlwfIt0lpjmL9DruWXVMo1CGbRU9Y/s320/Screenshot%202024-01-26%20at%209.59.36%E2%80%AFPM.png" width="320" /></a></div><br /><p><br /></p>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0tag:blogger.com,1999:blog-3490476291560651636.post-32744148554668138392024-01-01T09:07:00.001-06:002024-02-22T09:21:23.608-06:00Kunefe/Knafe at Sayad on Eldridge<p> Kunefe, knafeh, kunefa, kunnefe, kunnefa....so many different spellings when one starts to do research.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2_h_R2yYe5su87kExDNFErNd_ljUC5xTpQaYKP812ZqeA4PS4MCOZcF-TMSLFdct9wka6u44j_9TNZRSa7z3MfgmmLWFuiqyG3XXcMNtlnZPks47gMuIt_gc5gfmjNu5iql64F-EZfCzMbqBsIdGL8bUjA4Qix1ZUMcsCBPODmc1aj633zvjgqKplkE/s4032/IMG_1346.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2_h_R2yYe5su87kExDNFErNd_ljUC5xTpQaYKP812ZqeA4PS4MCOZcF-TMSLFdct9wka6u44j_9TNZRSa7z3MfgmmLWFuiqyG3XXcMNtlnZPks47gMuIt_gc5gfmjNu5iql64F-EZfCzMbqBsIdGL8bUjA4Qix1ZUMcsCBPODmc1aj633zvjgqKplkE/w480-h640/IMG_1346.jpeg" width="480" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>Sayad Mediterranean Kitchen is a Houston treasure and I recently had the opportunity to dine here with a Lebanese national. Which meant I got to try some dishes that I did not know about. And to enjoy perfect renditions of some I did. Let me tell you. The hummus, baba ganoush, and other meze are as good as one can find in Houston.</p><p>A meze I was unfamilar with combined yogurt and bits of grilled lamb. I learned that it is called fateh and that there are many variants on the one we had today. Additionally, a kofta casserole with tahini was good.</p><p>A fish dish on the menu, Homemade Sayiddeh should be considered and ordered without hesitation.</p><p>Kunefe though. A quick search with Wiki indicates it is Turkish. "<span style="background-color: white; caret-color: rgb(77, 81, 86); color: #4d5156; font-family: "Google Sans", arial, sans-serif; font-size: 16px;">While a similar dish, knafeh, is found throughout the Middle East, künefe is </span><span style="background-color: rgba(80, 151, 255, 0.18); color: #040c28; font-family: "Google Sans", arial, sans-serif; font-size: 16px;">distinctly Turkish</span><span style="background-color: white; caret-color: rgb(77, 81, 86); color: #4d5156; font-family: "Google Sans", arial, sans-serif; font-size: 16px;">, believed to have originated in Hatay and made specifically with the province's namesake cheese, which is similar to fresh mozzarella. "</span></p><p><span style="background-color: white; caret-color: rgb(77, 81, 86); color: #4d5156; font-family: "Google Sans", arial, sans-serif; font-size: 16px;">But my host begged to differ. And the one we had today was special and unique for me. Instead of the melty cheese, its center, underneath the layer of crispy kataifi, called Ashtah, was made from clotted cream, probably semolina, possibly corn starch, sugar and rose blossom water. It was delicious and I am already dreaming about having it again.</span></p><p><span style="background-color: white; caret-color: rgb(77, 81, 86); color: #4d5156; font-family: "Google Sans", arial, sans-serif; font-size: 16px;">Sayad should be high up on your list of places to visit in Houston. Check out these photos from today.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzqGqh29F1jBKpApC1m-ed8K4_SDp9y2E0HQ-e8hfdffw6NsaXY9mn6GaLoWBZzmskNQHzqLKWb6sWEW9suSYJfFMlVXym5hmmbv-RGoijqJ659Jl94VoJXwd0PpJfs5tlW6w-wGOI-xGN5ocXM8DCUAMKNo0kUUuoPzvMmS563YkoL1vUV52EAokEjA/s4032/IMG_1343.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzqGqh29F1jBKpApC1m-ed8K4_SDp9y2E0HQ-e8hfdffw6NsaXY9mn6GaLoWBZzmskNQHzqLKWb6sWEW9suSYJfFMlVXym5hmmbv-RGoijqJ659Jl94VoJXwd0PpJfs5tlW6w-wGOI-xGN5ocXM8DCUAMKNo0kUUuoPzvMmS563YkoL1vUV52EAokEjA/s320/IMG_1343.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-FrqowBEHrcjm5l2e2fEOFe5m1j67lRT5M_bmIJAKImIu-qyZdaV0wVfnPcqabh2UgtxJ3hyhKT8JTEDlHy3joYdntY4v7j-hnUyIeTZySuxgX7kx3P6JOwAWMUeQoj5eIJHCRoJDovltKkJ9LSOYf0quHJb0Gr0Fw9rRqgxBZDtPrJp9Bh_yArY1WQ/s4032/IMG_1342.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-FrqowBEHrcjm5l2e2fEOFe5m1j67lRT5M_bmIJAKImIu-qyZdaV0wVfnPcqabh2UgtxJ3hyhKT8JTEDlHy3joYdntY4v7j-hnUyIeTZySuxgX7kx3P6JOwAWMUeQoj5eIJHCRoJDovltKkJ9LSOYf0quHJb0Gr0Fw9rRqgxBZDtPrJp9Bh_yArY1WQ/s320/IMG_1342.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWGSlsFAE6UwDsH4J64v3F4f6isbWGdmViM_uS2GVTLcyL1sickyhx5D567z47W3VdKSZXgu13w74M7BGzYKc64kSDVWL71prn0Z4loA16Yb8RGBmyC14MajJwtU4P9UYQqfUD8VB7OdynV1Tpj-CMv5YZO9-C8pJCKmdJvD1I055CLmAlnbUj6j7K0iY/s4032/IMG_1341.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWGSlsFAE6UwDsH4J64v3F4f6isbWGdmViM_uS2GVTLcyL1sickyhx5D567z47W3VdKSZXgu13w74M7BGzYKc64kSDVWL71prn0Z4loA16Yb8RGBmyC14MajJwtU4P9UYQqfUD8VB7OdynV1Tpj-CMv5YZO9-C8pJCKmdJvD1I055CLmAlnbUj6j7K0iY/s320/IMG_1341.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEi0NMnJV9vaETpLPakcGQGzXeAJMJctM_Lr1zJE7f3Qx4ixduBhoLsCTsbSVPnLMMtoHr8foMqrgp1eiuxdkK8j2a9IeDzKJ-7gprPD7TQHu3QPqoW0YHCo6GXU7p48JJoAKuz2Z5rU4cHBUWjqQLmEwll8c0Tak_Lv06Nm6vELzPr7pQXLNvRoSJ6c/s4032/IMG_1340.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEi0NMnJV9vaETpLPakcGQGzXeAJMJctM_Lr1zJE7f3Qx4ixduBhoLsCTsbSVPnLMMtoHr8foMqrgp1eiuxdkK8j2a9IeDzKJ-7gprPD7TQHu3QPqoW0YHCo6GXU7p48JJoAKuz2Z5rU4cHBUWjqQLmEwll8c0Tak_Lv06Nm6vELzPr7pQXLNvRoSJ6c/s320/IMG_1340.jpeg" width="320" /></a></div><br /><span style="background-color: white; caret-color: rgb(77, 81, 86); color: #4d5156; font-family: "Google Sans", arial, sans-serif; font-size: 16px;"><br /></span><p></p>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com02712 Eldridge Pkwy, Houston, TX 77082, USA29.7326884 -95.62439751.4224545638211552 -130.7806475 58.042922236178846 -60.4681475tag:blogger.com,1999:blog-3490476291560651636.post-32132401927990367492023-10-01T10:48:00.000-05:002024-01-20T07:48:39.100-06:00Comalito HTX in the Airline Farmer's Market Complex<p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><br /></span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdLHsz4yXztRvJ3hHDvvR_8LfA1Hqq2EpZK3jad2pvYKYXMipvV3Wx8zrP7nj3syKJBR2Vj1BEKGAugJV7SrrrJyKsg4iqgUdp_LJcLptmcZkqz6ElDv1OXSG8koQ5L1uuqGwdgQ3U2aH5FrDAZ8-GJi3R7YzyUky5Aaswz7eLQZ88kvRaB6kJApYDMc/s2530/Screenshot%202023-11-30%20at%2010.09.59%E2%80%AFAM.png" imageanchor="1" style="margin-left: 1em; 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font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><br /></span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><br /></span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">I came away thinking, “I don’t want to eat Mexican food anywhere else from now on in Houston.” I would normally wait several months before trying out or commenting on a restaurant that had just opened. To allow them time for new restaurant growing pains.</span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">But everything about today’s meal was very good. Perfectly CDMX to be specific. Because of family, I have been traveling in Mexico for over 50 years. Our family friends live in Mexico City, a.k.a..CDMX. And you can imagine just how many meals I have enjoyed in that wonderful city. </span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">My tacos were bistec. This is a good taco to gauge a place by. Because in Mexico where there is such intense competition between the different Taquerias and price cutting is common you can go the full range of very tough and gristle-y ones to very tender ones. My taco today was as tender and perfect as it gets. And the sauces that came with it were excellent. in addition, I ordered some thing that is typical of CDMX But not as common up here. And that is the.”costra”, or, chicharrón de queso. A thin slice of cheese is grilled and then rolled into a crunchy deliciousness. And theirs was about as good as it gets. </span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">The mushroom soup was excellent. In style of the La Marquesa area on the way to Toluca. Mushrooms, stock, onion, garlic, and strips of guajillo chiles. Perfect.</span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">I’d skip the tortilla soup as it was more like a thick chile puree gravy than a soup. Not recommended. </span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">But definitely try the flan. I saw, but did not sample, their churros, which looked perfectly made.</span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Tortillas. They use several special types of corn to nixtamalize. It's one of the things that they feature. The tortillas are good, but dry. They could be softer and more flexible. But the tortillera making them does have the technique down to make them puff up. You typically need two-three different heat zones so you can move the tortillas from a lower temperature area to a higher temperature area. I've had tortillas in Oaxaca and Puebla that were so soft and pliable that you'd swear they were flour tortillas. But here at Comalito, that is not the case. These are harder and drier tortillas, still within the tortilla spectrum but not to my liking.The sign that a tortillera knows her stuff is when you watch the tortilla release its interior steam and puff up. You have to properly sear it, flip several times, do some heat transfers, and then know precisely when to give it a press to cause it to inflate. .</span></p><p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com02520 Airline Dr Suite C-315, Houston, TX 77009, USA29.8105978 -95.3802141.5003639638211546 -130.536464 58.120831636178849 -60.223963999999995tag:blogger.com,1999:blog-3490476291560651636.post-25443317628432567002023-10-01T09:15:00.000-05:002024-01-20T07:49:00.212-06:00El Bolillo Bakery on Airline across from the Airline Farmer's Market<div dir="auto" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; white-space: pre-wrap;">El Bolillo on Airline. </div><div dir="auto" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; white-space: pre-wrap;"><br /></div><div dir="auto" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; white-space: pre-wrap;">Back in the day, about a decade or more ago, there were a bunch of panaderias in the Heights. Two on North Main, two on Yale, etc. But there was something disappointing about all of them. Like the owners and staff didn't care. Messy cabinets, paint peeling on the walls, a kind of here we are, we're a Mexican bakery so this is how we are kind of attitude. Kirk Michaelis, Galveston born, had a doughnut shop and his staff of bakers told him that if he <span style="font-family: inherit;"><a style="color: #385898; cursor: pointer; font-family: inherit;" tabindex="-1"></a></span>would put together a panaderia they would come and make all the traditional breads of Mexico. He established the first El Bolillo (which is actually a pun, since a "bolillo" in addition to being a dinner roll is also slang for a "white guy") and went out of his way to make it very nice and hospitable. </div><div dir="auto" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; white-space: pre-wrap;"><br /></div><div dir="auto" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; white-space: pre-wrap;">Soon, people were shopping at only his place and the other panaderias went out of business. Was this cultural appropriation by a white guy? I say no. He just made a cleaner,better, more friendly venue for patrons and they supported him. With the success of the first location (where El Rey meat market is now...as an aside, this is where I buy my chorizo as it is made in house from a family recipe of one of the butchers) he built his new location across the street and went out of his way to make it pretty, with murals on the wall, lots of space, and a large assortment of the breads of Mexico. I got to have some input. </div><div dir="auto" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; white-space: pre-wrap;"><br /></div><div dir="auto" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; white-space: pre-wrap;">On one of the walls, the artist whom he had hired was painting a woman at her metate. But in her hands was a rolling pin. I showed the artist what a metlapil should look like and she repainted over the rolling pin!</div><div dir="auto" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; white-space: pre-wrap;"><br /></div><div dir="auto" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; white-space: pre-wrap;">Kirk survived a cancer lymphoma. </div><div dir="auto" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; white-space: pre-wrap;"><br /></div><div dir="auto" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; white-space: pre-wrap;">Kirk knows how to juggle.</div><div dir="auto" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; white-space: pre-wrap;"><br /></div><div dir="auto" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; white-space: pre-wrap;">He has three daughters that went to Nashville to start a music career as a trio. Under the name Michaelis. </div><div dir="auto" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; white-space: pre-wrap;"><br /></div><div dir="auto" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; white-space: pre-wrap;">For me, like for so many others, El Bolillo is my Heightw default when I want breads and I'm not baking my own.</div><div dir="auto" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; white-space: pre-wrap;"><br /></div><div dir="auto" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; white-space: pre-wrap;">Although they sell flour tortillas, my preferred source for flour tortillas by the dozen is actually Spanish Flowers, where Airline dead ends into North Main. Less greasy. And I also love the flour tortillas at Trigo's, but that isn't in the Heights and is a story for another time.</div><div dir="auto" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; white-space: pre-wrap;"><br /></div><div dir="auto" style="caret-color: rgb(5, 5, 5); color: #050505; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 15px; white-space: pre-wrap;">Many years ago, when he was just building the new place, Kirk and I did a walk through his production area. I did a video of one of his bakers forming bolillos and to this day, it is the YouTube video that I've had the most hits on. Go figure.</div>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com02517 Airline Dr, Houston, TX 77009, USA29.810005 -95.3824461-1.0435057561762555 -130.53869609999998 60.663515756176253 -60.2261961tag:blogger.com,1999:blog-3490476291560651636.post-29008765599785639172023-10-01T00:30:00.000-05:002023-12-15T18:19:58.097-06:00Granel Spice Market - Airline DriveGranel, I am told means "bulk" in Spanish. This latest, wonderful venture from the Flores Spices family is located directly across from El Bolillo Bakery on Airline Drive. It is impressive and is my default, go-to location for all of my spice needs. Especially cinnamon. The cinnamon we know of as Mexican cinnamon is actually from Sri Lanka. It is a milder cinnamon that is much loved in Mexico for flavoring pastries, coffee, chocolate, etc. Here follow photos of the Granel Spice Market.<br />
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Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com02503 Link Rd, Houston, TX 77009, USA29.8095115 -95.3824612999999894.2874769999999991 -136.6910553 55.331546 -54.073867299999989tag:blogger.com,1999:blog-3490476291560651636.post-65458518600377289312023-08-31T11:20:00.002-05:002023-08-31T11:20:49.801-05:00Lasbela Pakistan Cuisine - Sugarland - A John Nechman Discovery<p><span style="font-family: inherit; font-size: medium;"> </span></p><p><span style="font-family: inherit; font-size: medium;"><br /></span></p><p><span style="font-family: inherit; font-size: medium;">John Writes:</span></p><p><span style="font-family: inherit; font-size: medium;">"<span style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;">Of the many </span><span style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv x1qq9wsj xo1l8bm" href="https://www.facebook.com/HoustonRestaurantWeeks?__cft__[0]=AZUWMC-zX6r24Z5otZuMjMYVyhMJtHB-eycSuyy5DCMMjJWZ6sC8a5kVevxp4Auy0atTNM_V_92zmyAyUxfNhS1hKjxfmu-EosuqvIKnvdS1g8hqHSJwx5s4DsuC2e66UwjzhJo2rianSJuh1lj_YTBKIktPIVtaATwpgUpyFQYHSKplISQ7bI1jIStuwaPB8ds&__tn__=-]K-R" role="link" style="border-color: currentcolor; border-style: none; border-width: 0px; box-sizing: border-box; color: var(--accent); cursor: pointer; display: inline; list-style: none; margin: 0px; outline: currentcolor; padding: 0px; text-align: inherit; text-decoration: none; touch-action: manipulation;" tabindex="0"><span class="xt0psk2" style="display: inline;">Houston Restaurant Weeks</span></a></span><span style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"> menus that we’ve tried this year, the best in flavor and value by a long shot is at a place I had not heard anything about until finding them on the HRW list – </span><span style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv x1qq9wsj xo1l8bm" href="https://www.facebook.com/lasbelarestaurant?__cft__[0]=AZUWMC-zX6r24Z5otZuMjMYVyhMJtHB-eycSuyy5DCMMjJWZ6sC8a5kVevxp4Auy0atTNM_V_92zmyAyUxfNhS1hKjxfmu-EosuqvIKnvdS1g8hqHSJwx5s4DsuC2e66UwjzhJo2rianSJuh1lj_YTBKIktPIVtaATwpgUpyFQYHSKplISQ7bI1jIStuwaPB8ds&__tn__=-]K-R" role="link" style="border-color: currentcolor; border-style: none; border-width: 0px; box-sizing: border-box; color: var(--accent); cursor: pointer; display: inline; list-style: none; margin: 0px; outline: currentcolor; padding: 0px; text-align: inherit; text-decoration: none; touch-action: manipulation;" tabindex="0"><span class="xt0psk2" style="display: inline;">Lasbela</span></a></span><span style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;">, a delightful, and beautiful Pakistani restaurant in Sugar Land (13849 Southwest Freeway). We first visited this location when it was called Mai Colachi, which we really liked, but the new place is even better. If you love Indo-Pakistani food (and if you don’t, I’m sorry for </span><span style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><a style="color: #385898; cursor: pointer;" tabindex="-1"></a></span><span style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;">you!), HRW continues through September 4th, and this is a perfect opportunity to discover (or re-discover) this place. </span></span></p><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit; font-size: medium;">You can view the HRW menu at this link ( <a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv x1fey0fg" href="https://l.facebook.com/l.php?u=https%3A%2F%2Fhoustonrestaurantweeks.com%2Frestaurants%2Flasbela-restaurant-catering%2F%3Ffbclid%3DIwAR3BNCH_JT-jkALxvZDsEpALb9CwQVzpp5BnTi-0itathwiL4l1ifSP8Cjg&h=AT23DsXFZyf_7QBrNGoEA_a6htw5m5tRLwt9RiBN51AxJR8y-DcQPQcz67SDbwtIh2j_FoLIHxSoTpbeBhPnCqv9pBgjKEVxOr1UbqKAXXq3Q1kfgkmYI5OX0J5-_y5ylkfx122a2rDiankKpAvGTwIc2g&__tn__=-UK-R&c[0]=AT19ZHFd2B8NXeZo5YYr3MebY-op7M8UwbPGZ07GN9qBovgBE1hTUw0oSLkKefsA7vp9lnyS-dWgQN8OsWKMu-6F5wC2AFUG8HhgyW4NXwhZtX9zKdj5Ml3M6SU0VtbuXIF5imMOzYp1Hf4Ox176NKgmOSnvxk-4k1rIT2_dZL_5uqBuktl1tt1bzzJlxKjhDXGLH_Oqnuqwe5c" rel="nofollow noreferrer" role="link" style="border-color: currentcolor; border-style: none; border-width: 0px; box-sizing: border-box; color: var(--blue-link); cursor: pointer; display: inline; list-style: none; margin: 0px; outline: currentcolor; padding: 0px; text-align: inherit; text-decoration: none; touch-action: manipulation;" tabindex="0" target="_blank">https://houstonrestaurantweeks.com/.../lasbela.../</a> ). Four courses for only $39. But these aren’t just any courses. The first three feature plates that each are the size of typical entrées at most restaurants. In other words, this is a hellalotta food! That wouldn’t matter too much if the food weren’t magnificent, but it is. We dined with a friend, and when we told our wonderful Afghani server Aftab that we wanted to try each of the dishes from each course, he warned us that it was a huge amount of food, and he suggested we just order 2 HRW menus and share the chosen dishes between the 3 of us. We told him that we felt up to the challenge of trying all the dishes, not realizing that with portions this huge, just one HRW menu would have been enough to fill all 3 of us. (SEE MORE OF THE REVIEW AFTER PHOTOS)</span></div></div><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJTITS6w9Tq61tTkGUg8e9RpMu-BctqwKfLlVImzJ0Lid5F9FZ9O74u-W97aZhOcL1a-cS-jKBnx9NTNO2EWo1I3X2gbx1FOp9Hfm-oATBT7ECGScSj_n-jycZqefME2dT7gC0bkNvKZLR8MZ3paZga-cmt3WNhPK8hOC8AAO_q9BsBUqB5RPGVoqAGdc/s2546/Screenshot%202023-08-31%20at%2011.12.42%20AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2288" data-original-width="2546" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJTITS6w9Tq61tTkGUg8e9RpMu-BctqwKfLlVImzJ0Lid5F9FZ9O74u-W97aZhOcL1a-cS-jKBnx9NTNO2EWo1I3X2gbx1FOp9Hfm-oATBT7ECGScSj_n-jycZqefME2dT7gC0bkNvKZLR8MZ3paZga-cmt3WNhPK8hOC8AAO_q9BsBUqB5RPGVoqAGdc/s320/Screenshot%202023-08-31%20at%2011.12.42%20AM.png" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEx59aev1l7X7J1bTxcuDAlMBgmFKpxmbyUILxjB21AnUWmcRDM-YNszn_s6WkXuEpi8AApkEPKQxRqksdY4hVEeaFzRSv4zRf2TSK8w0RJHRK5XpQpR1VLWmOO0DwFjIS-4zJbe2XSmgJw_P-kdASptzHwt8T1DdkmDGzi37RK2YJddnvw5Fy_oRnC2o/s2884/Screenshot%202023-08-31%20at%2011.12.53%20AM.png" imageanchor="1" style="margin-left: 1em; 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text-align: center;"><br /></div><p></p><p><span style="font-family: inherit; font-size: medium;"><br /></span></p><p><span style="caret-color: rgb(5, 5, 5); color: #050505; font-family: inherit; font-size: large; white-space: pre-wrap;">We thoroughly enjoyed every course. Some were stunning. I usually stay away from sweet-and-sour chicken, but the Patakha chicken here, infused with a brisk spicy kick, is a riveting Pakistani-Chinese version with subtle hints of turmeric and mango. The word “riveting” can also be said for the restaurant’s version of Pakistani fish and chips, the Muzang fried fish, featuring an ambrosial batter and a homemade sauce that looks like tartar but tastes like Heaven.</span></p><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit; font-size: medium;">The second course includes a selection of savory kebabs and tender strips of chicken marinated in cream and spices and described perfectly on the menu as being of “melt in the mouth texture.” The third course brought three enormous karahi (deep cooking pots that look like woks) containing a trio of delights, including my favorite dish of the evening, the murgh malai handi, featuring a rich, savory mélange of tender chicken, fresh cream, butter (and plenty of it), herbs and spices. This and the other 2 dishes mix perfectly with 2 massive mounds of rice that you can choose at no extra cost to accompany the meal—we went with the spicy and the cumin versions. You can also choose at no extra cost any of their selection of naan—we loved the garlic naan.</span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit; font-size: medium;">And though we were stuffed and staring at an enormous amount of leftovers, we couldn’t resist the dessert course, which included a creamy ice cream-like burfilee, a sundae-like dilbahar ananas, and spectacular warmed gulab jamun served in fragrant rose water.</span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit; font-size: medium;">The drinks here, all non-alcoholic, are also creative and wonderful. Aftab was very helpful in explaining each of them. We tried the Lala Rukh, a very refreshing cooler made with strawberries, as well as the Burg-E-Gul, made with rosewater. Richi loved his mango lassi, and the aromatic chai is the perfect way to end a meal here.</span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit; font-size: medium;">The restaurant is beautiful with soothing music. The service is caring and attentive, and you’re simply going to be amazed at what a wonderful experience you get for this HRW menu price. An 18% service charge is added, which I’m not crazy about (simply because I don’t like charges added before I authorize them), but the service is so excellent that we added considerably more. We look forward to returning and trying much more from the amazing sounding menu.</span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit; font-size: medium;">Our city is blessed to have what is likely the finest selection of Pakistani restaurants in the United States, led by Chef Kaiser Lashkari’s always magnificent and creative Himalaya. For another captivating glimpse at the magical cuisine of this region of the world, add Lasbela to the list.</span></div></div>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com013849 Southwest Fwy, Sugar Land, TX 77478, USA29.6220679 -95.597928099999991.3118340638211556 -130.7541781 57.932301736178843 -60.44167809999999tag:blogger.com,1999:blog-3490476291560651636.post-83183192339497629332023-08-15T16:37:00.000-05:002023-08-15T16:37:07.596-05:00Praha Church Picnic - August 15, 2003<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsmNEfaxrX1uw__RANI6PMbziTaGc1NjUO-pVAOXPcO0Qx1kjVFmKIfeDufEU4syPA4EkeF0zk_0vMjfbYV9KDuv96bOZiLE7EdTBKQjk9xf5M1OPKfk2I9ufl5XFu240JBBSy6E3cHLXdtPQRbNYw03k8kk7CGyHAcL5ioyLelqeAcf6NzqbjHquo3g/s4032/IMG_3558.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsmNEfaxrX1uw__RANI6PMbziTaGc1NjUO-pVAOXPcO0Qx1kjVFmKIfeDufEU4syPA4EkeF0zk_0vMjfbYV9KDuv96bOZiLE7EdTBKQjk9xf5M1OPKfk2I9ufl5XFu240JBBSy6E3cHLXdtPQRbNYw03k8kk7CGyHAcL5ioyLelqeAcf6NzqbjHquo3g/s320/IMG_3558.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="1483" data-original-width="2050" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKrEAQqjKVWfC1O4YtuU9FP7-I_H-_sVqe0wrYutBpAzFJUHpt1F0l5Av_J-8K2JoPm7Hl9FaY6MsM4tsBW5bTSntie2Hor3dV6okvkjbnT48H9iKgZ_wct5ZNbQUN5memRIMPeANmasB2iX538F-Si7U09U9c6ZFcseEOBx521Vs_CLcoLi49fpL0vw/s320/IMG_3585.jpeg" width="320" /></a></div><br /> <p></p>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0Praha, TX 78941, USA29.669083 -97.0667881.3588491638211551 -132.223038 57.979316836178846 -61.910538tag:blogger.com,1999:blog-3490476291560651636.post-25934719087302334902023-07-31T00:30:00.000-05:002023-11-29T18:10:09.661-06:00Chinese - The Ambassador Chinese Restaurant - A Time Warp on Richmond Avenue<span face=""source sans pro" , "helvetica neue" , "helvetica" , "arial" , sans-serif" style="background-color: white; color: #33373d; font-size: 14px;">Let me tell you about my own personal favorite hangout. </span><br />
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<span face=""source sans pro" , "helvetica neue" , "helvetica" , "arial" , sans-serif" style="background-color: white; color: #33373d; font-size: 14px;">The Ambassador Chinese Restaurant is located on Richmond just next to the Rajun Cajun. </span><br />
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<span face=""source sans pro" , "helvetica neue" , "helvetica" , "arial" , sans-serif" style="background-color: white; color: #33373d; font-size: 14px;">There is no question that there are better Chinese restaurants in town. No argument here. But sometimes, it isn’t just about the food. And I promise you, for an all around fun experience you can't beat Ambassador. Giant shrimp eggrolls photo with dollar bill for comparison.</span><div><span style="color: #33373d;"><span style="background-color: white; caret-color: rgb(51, 55, 61); font-size: 14px;"><br /></span></span></div><div><span style="color: #33373d;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisTnXpgZiNSE8XLxIiFw2Ul2UO6j_inz86ceEOnB5Y9Q4r08AMqSviCKdM25i6oy1myAA5N7li0vmoaUeJjM8LcfiFek5QNPtUvH54tOb201QM7XgkIwam8pIaiVvkuNfDDmXl6V6VY9eF0vD0CAc4_WEo211IDH4JAIPXE5dyeNgG9V89DaGv4K9arPk/s4032/IMG_8488.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisTnXpgZiNSE8XLxIiFw2Ul2UO6j_inz86ceEOnB5Y9Q4r08AMqSviCKdM25i6oy1myAA5N7li0vmoaUeJjM8LcfiFek5QNPtUvH54tOb201QM7XgkIwam8pIaiVvkuNfDDmXl6V6VY9eF0vD0CAc4_WEo211IDH4JAIPXE5dyeNgG9V89DaGv4K9arPk/s320/IMG_8488.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjBolPGqFIDBJkU1x7yRqWHp9fYvSDgyLkKyWZpx92a-mMyvJgZ7zCRF5vTPJIRl0enIUacXZ70ptJt6NTahY-Ft47Xj-lE6xx16Sk0D9QuqsY7AGzB75cT5X5t6f2dU3Htlf5F4dQUFiCpPPT6kTV8wmh_akKfINNCBN5KAGESpEL4M04G6UIA3KxRUs/s4032/IMG_8489.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjBolPGqFIDBJkU1x7yRqWHp9fYvSDgyLkKyWZpx92a-mMyvJgZ7zCRF5vTPJIRl0enIUacXZ70ptJt6NTahY-Ft47Xj-lE6xx16Sk0D9QuqsY7AGzB75cT5X5t6f2dU3Htlf5F4dQUFiCpPPT6kTV8wmh_akKfINNCBN5KAGESpEL4M04G6UIA3KxRUs/s320/IMG_8489.jpeg" width="320" /></a></div><br /><span style="background-color: white; caret-color: rgb(51, 55, 61); font-size: 14px;"><br /></span></span>
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<span face=""source sans pro" , "helvetica neue" , "helvetica" , "arial" , sans-serif" style="background-color: white; color: #33373d; font-size: 14px;">(Because sometimes, one just craves a simple but perfectly executed chicken chow mein with lots of vegetables!)</span><br />
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<span face=""source sans pro" , "helvetica neue" , "helvetica" , "arial" , sans-serif" style="background-color: white; color: #33373d; font-size: 14px;">It is like taking a time machine back to the 50's. You walk in, and you'll hear Frank Sinatra playing through the stereo system. The waitresses are adorable. They have been serving customers there for years, and if you say something that gets them to give a nervous laugh, they will cover their mouth with their hands. It’s kind of like trying to get the guards at Buckingham Palace to crack a smile. But in a good way. They are real sweet-hearts. On some nights you might see a group of WWII veterans hanging out at their own table. Or ladies from the River Oaks crowd. Or hipsters. And old white guys like me.</span><br />
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<span face=""source sans pro" , "helvetica neue" , "helvetica" , "arial" , sans-serif" style="background-color: white; color: #33373d; font-size: 14px;">The food is Cantonese and it is the Cantonese that used to be all that you could find in Houston when I was growing up in the 50's. </span><br />
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<span face=""source sans pro" , "helvetica neue" , "helvetica" , "arial" , sans-serif" style="background-color: white; color: #33373d; font-size: 14px;">The egg foo yung is crazy. When it comes out you will swear they brought you a giant chicken fried steak. </span><br />
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<span face=""source sans pro" , "helvetica neue" , "helvetica" , "arial" , sans-serif" style="background-color: white; color: #33373d; font-size: 14px;">The egg rolls are super sized, probably the biggest ones in town. </span><br />
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<span face=""source sans pro" , "helvetica neue" , "helvetica" , "arial" , sans-serif" style="background-color: white; color: #33373d; font-size: 14px;">The hot and sour soup is just perfect with the right amount of rice wine vinegar to white pepper. </span><br />
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<span face=""source sans pro" , "helvetica neue" , "helvetica" , "arial" , sans-serif" style="background-color: white; color: #33373d; font-size: 14px;">And yes, there's even a great typo on the menu (Human beef instead of Hunan beef). </span><br />
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<span face=""source sans pro" , "helvetica neue" , "helvetica" , "arial" , sans-serif" style="background-color: white; color: #33373d; font-size: 14px;">If you have an opportunity to talk to the owner, she is an absolute delight and will share wonderful stories about the Ambassador over the years. </span><br />
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<span face=""source sans pro" , "helvetica neue" , "helvetica" , "arial" , sans-serif" style="background-color: white; color: #33373d; font-size: 14px;">Yep, for me, it's the Ambassador. I recommend staying with the tried and true Cantonese dishes: sweet and sour pork, egg rolls, egg foo yung, a chicken with vegetables stir fry and on the side a big bowl of egg drop soup or (not Cantonese) hot and sour.</span><br />
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<span face=""source sans pro" , "helvetica neue" , "helvetica" , "arial" , sans-serif" style="background-color: white; color: #33373d; font-size: 14px;"><a href="http://www.ambassadorchinese.com/" target="_blank">Ambassador Chinese Website</a></span><br />
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Some photos for you:<br />
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The giant, shrimp eggrolls.<br />
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<br /></div>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com04326 Richmond Ave, Houston, TX 77027, USA29.7328764 -95.4492961999999922.283466899999997 -136.7578902 57.1822859 -54.140702199999993tag:blogger.com,1999:blog-3490476291560651636.post-50312687024538500262023-07-06T08:25:00.001-05:002023-07-06T08:25:10.080-05:00Sugarcane! - Mia on Bellaire Blvd has sugarcane juice and all sorts of beverages!<p><span style="font-family: inherit; font-size: medium;">Right next to The Duckhouse on Bellaire Blvd. is a new beverage destination. They have a machine that strips and extracts juice from sugarcane, for making all types of beverages, as you'll see from their extensive menu.</span></p><p><span style="font-family: inherit; font-size: medium;">We loved Mia and are looking forward to going back soon. </span></p><p><span style="font-family: inherit; font-size: medium;">Sugarcane juice. In Mexico, India and other parts of the world, the juice extracted is boiled down, water evaporated, resulting in the first, most raw sugar. Called "gur" in Hindi and "piloncillo" in Mexico and Hispanic countries, it contributes a delightful flavor as it sweetens the beverage. Example, the well known cafe de olla in Mexico, with coffee, cinnamon and piloncillo. I have a trick for cafe de olla. The normal method is to simmer coffee grounds in boiling water with a stick of Sri Lankan, aka Mexican, cinnamon and piloncillo to taste. That, however, results in a very bitter coffee. So I extract my specialty coffees with a Kalita, Chemex, or V60, sweeten to taste and then add two drops of cinnamon oil, like one can find at Michael's Hobby Shop in the cake decorating section. That preserves the flavor profile of the coffee.</span></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWW9gSKrmaAm2Nhf7UZsRzaQI1pL6rj2avZtY12CQ8EiDQYln8SqLkYgbL46DJ4FS2OId9DJ3cV3JWHdFgLoszwfSzOZhPJ19Lw4EfDQgaHGmRj2-K6X85Jl3KI1OMSZlpOJJfzkBMKca7Fc-6f_B4SsJ4ttN1dtWSLNZhIQWJkB2Vkc4vYIPt64TZLiE/s2914/Screenshot%202023-07-06%20at%208.13.19%20AM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2406" data-original-width="2914" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWW9gSKrmaAm2Nhf7UZsRzaQI1pL6rj2avZtY12CQ8EiDQYln8SqLkYgbL46DJ4FS2OId9DJ3cV3JWHdFgLoszwfSzOZhPJ19Lw4EfDQgaHGmRj2-K6X85Jl3KI1OMSZlpOJJfzkBMKca7Fc-6f_B4SsJ4ttN1dtWSLNZhIQWJkB2Vkc4vYIPt64TZLiE/w640-h528/Screenshot%202023-07-06%20at%208.13.19%20AM.png" width="640" /></a></div><br /><div class="separator" style="clear: both; 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font-size: medium;">With three others to help me dine, we were able to sample many items on the lunch menu including two salads, bucatelli with sausage, a fettucine with mortadella, orechiette in a light tomato sauce, and their Hoagie #1, as well as the panna cotta dessert. I can tell you truthfully that there was not a dud in the whole order. Flavorful. And the service was excellent.</span></p><p><span style="font-family: inherit; font-size: medium;">Thanks to Alison Cook's Houston Chronicle review, which is how we heard about this restaurant, located in the old Kanomwan location on Telephone Road, across from Bohemeo's.</span></p><p><span style="font-family: inherit; font-size: medium;">A high point were the zucchini fritters. Wow. Listed as a happy hour offering, but they were happy to fry some up for us. Panko (and some secret stuff) made for a delicious, crispy, crunchy crust.</span></p><p><span style="font-family: inherit; font-size: medium;">Highly recommended. But with one caveat emptor. See comment below.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibYu1Z4kFtT-TIx2A4TM2RS2P5dBTmlx3LsIj-yuabAXtsaUkAbjzXd85CQX6B6H1D4Ve2WT2RX5pc8kv_d2GKFwo7WFpnhsO9IPImDAwsjZ25bJPiuk-Y4v0UhiOc3JGus5ief_q22BN9ZpC7q2eohLcJLgmcWYVRPqdDbAVeC7q67xeRJGrv60kRpfs/s4032/IMG_3136.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibYu1Z4kFtT-TIx2A4TM2RS2P5dBTmlx3LsIj-yuabAXtsaUkAbjzXd85CQX6B6H1D4Ve2WT2RX5pc8kv_d2GKFwo7WFpnhsO9IPImDAwsjZ25bJPiuk-Y4v0UhiOc3JGus5ief_q22BN9ZpC7q2eohLcJLgmcWYVRPqdDbAVeC7q67xeRJGrv60kRpfs/s320/IMG_3136.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-s8IxaADvC2xeTMJs4uBawIhxmActy3K1hViwqWMSZ0vrIXAF07jIiSRB4dBt1B6fFFdPOkCQb0i6N1rdDj4yhgkZ2i1bxrBrm4zVuNn26HAqZwiUxRQFJZcZA4Vx9J29VI_pLvBvN_DDEw3sy6-RPpcuqCe5_L58ig292mCh4cUJnyB7qapD9DJbb4/s4032/IMG_3137.jpeg" style="margin-left: 1em; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWalDndps4g_PypWXvmKfw9szq9XkejMMabvwfdV-s_Lq8v8XUew15axwYnhryjWG57GnFo2cgRbVzxkwGZzuOGbWZVbLuli2DDqGfYaJ5Bl9b0ofahLj7T-oRef8x9InGWHmbKKI6RGbTm8T97kWvYWB9gJb9eqG2m-Aw3Y9kBCvYdH3H90sbneau9P0/s4032/IMG_3142.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWalDndps4g_PypWXvmKfw9szq9XkejMMabvwfdV-s_Lq8v8XUew15axwYnhryjWG57GnFo2cgRbVzxkwGZzuOGbWZVbLuli2DDqGfYaJ5Bl9b0ofahLj7T-oRef8x9InGWHmbKKI6RGbTm8T97kWvYWB9gJb9eqG2m-Aw3Y9kBCvYdH3H90sbneau9P0/s320/IMG_3142.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoc5AMVC0U39AFJ3Bzp5FNdZBgSBFnocTw9YOHRT59sPD8bOV0hohtlJ2_bBGh2B8AmH_8jfDjurPv8YPhZ8HwFM1NHfIgJAy73y_pEPKatqbp28BL69iGAdm9lcpv339_YWeqd9MMxUoHAEXuk_mVjmMmWO1_KGMI47MzCZG5g00_OckNUU_5IolRwA0/s4032/IMG_3143.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoc5AMVC0U39AFJ3Bzp5FNdZBgSBFnocTw9YOHRT59sPD8bOV0hohtlJ2_bBGh2B8AmH_8jfDjurPv8YPhZ8HwFM1NHfIgJAy73y_pEPKatqbp28BL69iGAdm9lcpv339_YWeqd9MMxUoHAEXuk_mVjmMmWO1_KGMI47MzCZG5g00_OckNUU_5IolRwA0/s320/IMG_3143.jpeg" width="320" /></a></div><div><br /></div><div><br /></div><span style="font-size: medium;">I have a good friend who owned a one star Michelin restaurant in Rome. And he is Roman to the core. And passionate about Italian, well, all cuisine as presented in Europe (which is very differently prepared, for him, based on his experiences here in Houston).</span><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">His "al dente: is REALLY "al dente". "To aid in digestion" he would say. I know, cause he's made a pasta a la Amatriciana for me in his home, and softened the pasta for me. Not much. But a little. What he called "al dente American style".</span></div><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">Well. He took one look at the parsley, topping the bucatini (and let's not get into the soft pasta which he would hate but which I prefer) and said "No, no, no, absolutely not! If you brought a dish with the parsley stems still intact, you would be laughed out of business. That is NOT done in Italy. Ever." He also was amused by the mortadella topping the fettucine and the general appearance of the dish. I've learned a lot from him. </span><div><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;">John Nechman writes of the lunch:</span></div><div><span style="font-family: inherit;"><span style="font-size: medium;">"</span><span style="font-size: medium;"><span style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;">You’ve likely heard amazing things about Mimo ( </span><span style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv x1fey0fg" href="https://l.facebook.com/l.php?u=https%3A%2F%2Fwww.mimohtx.com%2F%3Ffbclid%3DIwAR0Ca_GWifRF07yZO3VXZbW5lUbGSGgDkniF1Xc7kE3mRAUQG_RCpMJFNSo&h=AT3_MZoOgfWHGWO5MEMZrWBXJoESIbbV1sgkp1LBP4eXNZgG6-8Kp6tTbF21u90KGSJfCzSr9BFELZmsVeVkcOb_OR_d0FIifgjkouHLwBhxwk7QGXtED8c7HEawX0KRRmxdYeaGbF3LaBgPYNYsO_PCwQ&__tn__=-UK-R&c[0]=AT1o0kCUvqKkAgJ62jw9CJGr9oPLCUB9VWXobM4X0mrK77I_ZW-RmdthOGqsY3MAErj8zEFBB2zYPmHsBjbPsYizteo8Csxgll65lxLYY2iw08xEMJ-rwuBOQwAA5CvaQTpNQs_5D8HaFPwY4kIf0QSVvCeRfHIUUCQAY7ji44tEkqIKBKMkbw" rel="nofollow noreferrer" role="link" style="border-color: currentcolor; border-style: none; border-width: 0px; box-sizing: border-box; color: var(--blue-link); cursor: pointer; display: inline; list-style: none; margin: 0px; outline: currentcolor; padding: 0px; text-align: inherit; text-decoration: none; touch-action: manipulation;" tabindex="0" target="_blank">https://www.mimohtx.com/</a></span><span style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"> ) the unassuming spot that has taken over what was once Kanomwon in the Tlaquepaque complex at 736 ½ Telephone Rd. Believe everything you’ve heard. Dramatic flavors from the finest ingredients set forth in a simple manner so that every individual element shines through. Superb wines. A caring staff who knows how a dining experience is supposed to be managed. Dining at Mimo </span><span style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><a style="color: #385898; cursor: pointer;" tabindex="-1"></a></span><span style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;">yesterday for lunch with a couple of delightful friends, we tried a wide assortment of dishes and found all of them good.</span></span></span><p></p></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit; font-size: medium;">You don’t want to rush this. Mimo is the ideal place to relax, share plates and conversation, and contemplate the magic of each plate set before you. We started with a snappy suppa del giorno of creamy chickpeas in a slightly tart and aromatic broth and a salad of red-tip lettuce dressed in a classic Caesar. We couldn’t pass up another salad about which the Chronicle’s Alison Cook (a Mimo regular) raved—tangy and just-bitter-enough layers of burgundy-speckled Castelfranco radicchio with watermelon relish doused in preserved lemon-miso vinaigrette, then buried under a snow flurry of fine shaved parmigiano. Simply stunning. </span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit; font-size: medium;">We split 3 excellent pastas—a fettucine coated in lemon, crushed pistachios and English peas, then topped with sliced mortadella; orecchiette blended with crispy pancetta, roasted cherry tomatoes, and lemon butter, with the unique nuttiness of fresh chunks of Romanesco and the earthy qualities of mature Pecorino; and a daily special of bucatini in a velvety sugo rosa-like sauce with nuggets of sweet rosemary-spiked homemade salsiccia. Nothing was left from these 3 plates. </span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit; font-size: medium;">Of the 5 mouth-watering panini, we chose and loved the one simply called “hoagie,” featuring finocchiona (a rarely-seen-in-Houston fennel-flavored salami), mortadella, and provolone on spectacular bread, served with a homemade giardiniera of iceberg lettuce, tomato, and peppers in top quality vinegar and evoo. One of my favorite dishes is easy to miss on the menu—look under the sides for the corn and zucchini fritters, served with truffled honey. These are totally addictive and would make a sensational antipasti. If you are more than 2 people, you will want more than 1 order of these. An Azimut Brisat Parellada, a bracing orange wine, set off all the flavors of these wonderful dishes we enjoyed.</span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit; font-size: medium;">We went with 2 desserts—an insanely rich panna cotta topped with a candied lemon and mint honey-like syrup, and fresh-baked lemon amaretti cookies served with crema di vin santo.</span></div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="caret-color: rgb(5, 5, 5); color: #050505; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto"><span style="font-family: inherit; font-size: medium;">After lunch, I tried to remember where I’d seen the handsome gentleman with the gorgeous blue eyes who was one of 3 who took such great care of our table—the receipt showed M. Sammons, and I saw his name in Alison Cook’s review (<a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv x1fey0fg" href="https://www.houstonchronicle.com/food-culture/restaurants-bars/article/mimo-italian-restaurant-review-17925505.php?fbclid=IwAR2FReDGplG3H_pAlgxb_dnr3iPsRBU9bxksl51_I2YpFDv1pLQ_jYbyAmk" rel="nofollow noreferrer" role="link" style="border-color: currentcolor; border-style: none; border-width: 0px; box-sizing: border-box; color: var(--blue-link); cursor: pointer; display: inline; list-style: none; margin: 0px; outline: currentcolor; padding: 0px; text-align: inherit; text-decoration: none; touch-action: manipulation;" tabindex="0" target="_blank">https://www.houstonchronicle.com/.../mimo-italian...</a> ). He has managed or owned several of our favorite places—How to Survive on Land and Sea, La Dolce Vitá, and 13 Celsius, Weights & Measures, and Mongoose vs Cobra in Midtown. We’ve enjoyed all of these places, and Mimo brings together much of what we’ve loved in all of them. "</span></div></div></div>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0tag:blogger.com,1999:blog-3490476291560651636.post-13015400356000477642023-07-04T07:34:00.002-05:002023-07-04T12:04:28.498-05:00The Duck House on Bellaire Blvd. -Bun Mang Vit Thanh Da ( A Doc Ricky Discovery)<p><span style="font-family: inherit; font-size: large;"> "I always like it when a particular restaurant on Bellaire Blvd. specializes in one dish".</span></p><p><span style="font-family: inherit; font-size: large;">It was a Monday, and Irene and I had put a call in to Doc Ricky to see if he was free for lunch. And he suggested we try this place that he had read about, specializing in a Vietnamese duck specialty.</span></p><p><span style="font-family: inherit; font-size: large;">We ordered and were served a big bowl of sliced duck, bone in, on a bed of cabbage that had been lightly seasoned with vinegar and spices. On the side was another large bowl, this one with rice vermicelli noodles in a broth. And a ramekin with garlic chillie paste. All of these things came together in a delicious "bun". The duck was room temp and I asked them if it was to be heated up in the soup broth. "Whatever way you like is fine." I'll have to confirm that the duck meat was a tad tough. </span></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7PUZTCSbXey_ZxWbjsGXLRY6VijUwxDGe9xRHnGwL1qXUrUli1TMG5fkUPRGeKdsp5BMN6OkypOmEAcDL0eJAOfQFXuSOk-TVkems_OEca5I8lq44-srPsaCZNeWMpoaBjlfqMsU8Xd5D6o0YUMmU0B_yGwtgZBEXogHiGjvDKWifoBr3ngiEtD2e2M/s3124/Screenshot%202023-07-04%20at%207.28.19%20AM.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1454" data-original-width="3124" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7PUZTCSbXey_ZxWbjsGXLRY6VijUwxDGe9xRHnGwL1qXUrUli1TMG5fkUPRGeKdsp5BMN6OkypOmEAcDL0eJAOfQFXuSOk-TVkems_OEca5I8lq44-srPsaCZNeWMpoaBjlfqMsU8Xd5D6o0YUMmU0B_yGwtgZBEXogHiGjvDKWifoBr3ngiEtD2e2M/s320/Screenshot%202023-07-04%20at%207.28.19%20AM.png" width="320" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-family: inherit; font-size: large;">Because the duck was bone in, and chopped up in that Asian style, I remarked that I missed the Western method of deboning poultry. And since there was enough food for at least one more meal, I ended up packing the remaining portion of duck to take home. When I got home, I put it into a cooking container with a little water and slow cooked it in the oven for hours until the protein broke down and it became pull apart tender. The next day, I shredded the duck meat away from the bone.</span></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzQ4PAA5GVZOACzcRjj7UpRuFrbdyZ4b1kXBuhT4mrhY9CgfCxyn_G4vqXQGOQDsjW166w8ONC9A8G6y9KRUcgobZSsQcraWP6L43uFp1iu69lTtWDDatZrtQtpFrhY0dx5MvpRSry_FLy_PPDcoVVtLALuswkMihO54LOcPnoF_5VFnEBaIprQhbCvg/s2324/Screenshot%202023-07-04%20at%207.28.32%20AM.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2324" data-original-width="1762" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzQ4PAA5GVZOACzcRjj7UpRuFrbdyZ4b1kXBuhT4mrhY9CgfCxyn_G4vqXQGOQDsjW166w8ONC9A8G6y9KRUcgobZSsQcraWP6L43uFp1iu69lTtWDDatZrtQtpFrhY0dx5MvpRSry_FLy_PPDcoVVtLALuswkMihO54LOcPnoF_5VFnEBaIprQhbCvg/s320/Screenshot%202023-07-04%20at%207.28.32%20AM.png" width="243" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-family: inherit; font-size: large;">While Irene and I went for the noodles, Doc Ricky opted for the congee, and I will get that the next time myself. "I'm fascinated by the different ways congee is made in different regions." Me too. Love congee. </span></p><p><span style="font-family: inherit; font-size: large;">We had such a great time here and I'm already looking forward to going back.</span></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRoa1ro7D2Ci4qwz6aovQlanaMIACTbvPS904bwg89TiVZ2YHlhpmdgcVEhT-uk39otUa6Fyd38mPHjXd4DU4useEDqcjXROL1trdQFDKOWjWY-5H9PVYlvr1-Rla7TymPoHWoWcVDGVf5Yo7JEcyBYX5sxh0p82m8j4zYtDPOeMBod0enAfHZRlhI9lo/s1188/Screenshot%202023-07-04%20at%207.25.48%20AM.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1188" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRoa1ro7D2Ci4qwz6aovQlanaMIACTbvPS904bwg89TiVZ2YHlhpmdgcVEhT-uk39otUa6Fyd38mPHjXd4DU4useEDqcjXROL1trdQFDKOWjWY-5H9PVYlvr1-Rla7TymPoHWoWcVDGVf5Yo7JEcyBYX5sxh0p82m8j4zYtDPOeMBod0enAfHZRlhI9lo/s320/Screenshot%202023-07-04%20at%207.25.48%20AM.png" width="320" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><span style="font-family: inherit; font-size: large;">Here is what I wrote in my Google Maps review: " <span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; white-space: pre-wrap;">Darn, this was fun! Way outside of my comfort zone but I’m an adventurous eater. Duck themed. What arrives is one bowl of duck, chilled, bone in, on a bed of shredded cabbage. On the side, a large bowl of rice vermicelli soup. Mix and match. Totally enjoyed the first time and will return. Note. Periwinkle style snails are also a specialty. I’m not a fan of them, based on a few tries at places around town. For me there is too much of a sewage taste, and I’m a person who likes durian. But if you’ve never had them, give them a try."</span></span></p><p><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHI8FYfOr25vP7BWyNAobWZa2iRe_qUTlK8rFRjeV13vCxuHWDF38fqSL6NXaFIwoAdDFLmsbIC7D8F26CjnOMjuDvy5x783jts5VJ0wzgOnFQlyNRYdH8x9vZULRTg3I7mQ2EO5uve6_0uFQ8owGo5Mep7krQEPkGX_sRUAACH4dV8wmFisELUUvmR3k/s1016/Screenshot%202023-07-04%20at%207.26.00%20AM.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="890" data-original-width="1016" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHI8FYfOr25vP7BWyNAobWZa2iRe_qUTlK8rFRjeV13vCxuHWDF38fqSL6NXaFIwoAdDFLmsbIC7D8F26CjnOMjuDvy5x783jts5VJ0wzgOnFQlyNRYdH8x9vZULRTg3I7mQ2EO5uve6_0uFQ8owGo5Mep7krQEPkGX_sRUAACH4dV8wmFisELUUvmR3k/s320/Screenshot%202023-07-04%20at%207.26.00%20AM.png" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnY189h210X7KrEoaJORsibHn9L0wsaLV1kgyoAn5sQWzomoOhO2HjP4GmK0kjGrm8u8-j9BTeJo2EryAdWpjAbPxp7blTJK_Ud7GGPSdp9MhE8Ul_tHM2sA99N9pQjx01hZ1rBEl-G0nWX47UX0Qy5oh4kejy-llikQ1rZvQD8i0kzFy3ys6656rWYs/s944/Screenshot%202023-07-04%20at%207.26.38%20AM.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="854" data-original-width="944" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnY189h210X7KrEoaJORsibHn9L0wsaLV1kgyoAn5sQWzomoOhO2HjP4GmK0kjGrm8u8-j9BTeJo2EryAdWpjAbPxp7blTJK_Ud7GGPSdp9MhE8Ul_tHM2sA99N9pQjx01hZ1rBEl-G0nWX47UX0Qy5oh4kejy-llikQ1rZvQD8i0kzFy3ys6656rWYs/s320/Screenshot%202023-07-04%20at%207.26.38%20AM.png" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMmOUymw5xpoSvxUqtXHm7LfDjCWKGUWhIuwy5c_i09VMUnIKuXifRO5U6cZUeLKTPthdpQ9k_WLLixVx6tt8toVm21IHXl0f_HVfIfouMJVjiwAtr0WQlEe2bXOlkXVrwnib3_1JZFnbEokXyrzkMhK3U1MKhinygVPlOtacK98s87eFBN0CEQzxOdZk/s758/Screenshot%202023-07-04%20at%207.27.13%20AM.png" style="clear: left; 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caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></div><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: large; white-space: pre-wrap;"><br /></span></div><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-family: inherit; font-size: large; white-space: pre-wrap;">And so, I put the duck into a sauce pan, covered, added some water and simmered it in the oven for about 6 hours at a setting of 200 F. Then, after it had cooled, I did the de-boning, discarding the bones. I had the option of keeping or discarding the gelatinized broth. And I decided to keep that separate. Here then, are photos of the shredded duck. Tender. And if anything, the cabbage and duck is even better after a night in the refrigerator!</span></div><div><span style="color: #202124; font-size: large;"><span style="background-color: white; caret-color: rgb(32, 33, 36); white-space: pre-wrap;"><br /></span></span></div><div><span style="color: #202124; font-size: large;"><span style="background-color: white; caret-color: rgb(32, 33, 36); white-space: pre-wrap;"><br /></span></span></div><div><span style="color: #202124; font-size: large;"><span style="background-color: white; caret-color: rgb(32, 33, 36); white-space: pre-wrap;">The duck, next day. And the noodles reheating. And the cabbage.</span></span></div><div><span style="color: #202124; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirYBWm4cGohjDqovT5yhuYVF68U7O4Q_KFE09kkOW8I6QOGYwxO3j09mEhfldTuZI7okhYwMO9ti-9FmoxKFMHgKHNauhXf4iWqc1nebv3u1GEvRbgAp5GtdwCC8Vf0IxTN6Sn9sTBkO0tilxrJDxP6JYdIDDU054NsVpohjkXbX6aBW8ihm6jqwAbgMU/s4032/IMG_3130.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirYBWm4cGohjDqovT5yhuYVF68U7O4Q_KFE09kkOW8I6QOGYwxO3j09mEhfldTuZI7okhYwMO9ti-9FmoxKFMHgKHNauhXf4iWqc1nebv3u1GEvRbgAp5GtdwCC8Vf0IxTN6Sn9sTBkO0tilxrJDxP6JYdIDDU054NsVpohjkXbX6aBW8ihm6jqwAbgMU/s320/IMG_3130.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuWxyAddhscSq7_ci7oJNrMctZREGFPrzP3e4GJSrw6A0Ukqf642PUrjcx6gN5IW-vAMxibPZxCm0Xu0fzqFfmx1tCjX6WccafQbg9tIlVCEYvsdt4-6EHXXZmD5FzssrmN5YkM7s6LDrmStfYg75YPx_-EMorbQrW1Qs9DdnParkmLTaHwOw_6sxnCM/s4032/IMG_3131.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuWxyAddhscSq7_ci7oJNrMctZREGFPrzP3e4GJSrw6A0Ukqf642PUrjcx6gN5IW-vAMxibPZxCm0Xu0fzqFfmx1tCjX6WccafQbg9tIlVCEYvsdt4-6EHXXZmD5FzssrmN5YkM7s6LDrmStfYg75YPx_-EMorbQrW1Qs9DdnParkmLTaHwOw_6sxnCM/s320/IMG_3131.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Uj-6OgSS5RHIrGUGbfStj7KOAWz_d89v1mZ-K2Gomc51scHv7U5UhYqx630q2cR2bpN_WxUBpd9HBpTNlFYMC0idPRw5i9sneq5Ty3TjKEunndpPOjMsPFQFfd1VJXphKeDbvIp3IKKaJL-e-CvOQJKMXevF9yj5LxxdRVqdOIKpwdxHmD_ha4w2UW0/s4032/IMG_3132.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Uj-6OgSS5RHIrGUGbfStj7KOAWz_d89v1mZ-K2Gomc51scHv7U5UhYqx630q2cR2bpN_WxUBpd9HBpTNlFYMC0idPRw5i9sneq5Ty3TjKEunndpPOjMsPFQFfd1VJXphKeDbvIp3IKKaJL-e-CvOQJKMXevF9yj5LxxdRVqdOIKpwdxHmD_ha4w2UW0/s320/IMG_3132.jpeg" width="320" /></a></div><br /><span style="background-color: white; caret-color: rgb(32, 33, 36); white-space: pre-wrap;"><br /></span></span><p></p><div><span face="arial, sans-serif" style="background-color: white; caret-color: rgb(32, 33, 36); color: #202124; font-size: 13px; white-space: pre-wrap;"><br /></span></div></div>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com011526 Bellaire Blvd, Houston, TX 77072, USA29.70479259999999 -95.58157171.394558763821145 -130.73782169999998 58.015026436178836 -60.4253217tag:blogger.com,1999:blog-3490476291560651636.post-68437160106026225572023-06-06T09:34:00.006-05:002023-06-13T14:35:58.091-05:00Tepatitlan Bakery on Spencer Highway - The Second Best Bakery in the greater Houston area<p><span style="font-family: inherit; font-size: medium;"> When you are over Pasadena way, on Spencer Highway, perhaps checking out a local Michoacana for a paleta, or shopping at Mi Tienda, also plan to buy some baked goods at Tepatitlan. Many Mexican pastries can be very dry, and they are typically (example: conchas) dipped into your morning coffee or chocolate. But over the years, the inventive bakers in Mexico have come up with some very interesting and creative pastries. Like pasta in Italy that comes in different shapes, each with its associated name, Mexican baked goods come in many shapes and types, each with its own name.</span></p><p><span style="font-family: inherit; font-size: medium;">What I love about Tepatitlan is that they offer an extensive range of traditional baked goods. And for some reason, everything just seems a little bit fresher and tastier here. </span></p><p><span style="font-family: inherit; font-size: medium;"><span style="background-color: white; caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;">Tepatitlan Bakery. It is a place that was introduced to me by friend </span><span style="caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv x1qq9wsj xo1l8bm" href="https://www.facebook.com/robert.martinez.79069?__cft__[0]=AZU2BJ5PdxIfKuDb0sxoudrOJsUaDSbbSo3_kC59bXddBUQRqgW5r1jXf7ws-lCDNqi-s2f8HD1nsuWusO3RGJXMGEjY3OzuqG1gx1ykpct-T78CH422cJJ2XybNEI132uPumzQFv8jWLatbbPObGJZrEe5YNoKs7hBwBFhFnItFCT-Gb8MYVPatOreE8TCuXUc&__tn__=-]K-R" role="link" style="border-color: currentcolor; border-style: none; border-width: 0px; box-sizing: border-box; color: var(--accent); cursor: pointer; display: inline; list-style: none; margin: 0px; outline: currentcolor; padding: 0px; text-align: inherit; text-decoration: none; touch-action: manipulation;" tabindex="0"><span class="xt0psk2" style="display: inline;">Robert Martinez</span></a></span><span style="background-color: white; caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;">, and if I’m ever in this area, I have to make a stop because everything is fresh and delicious. And there’s an incredible variety to choose from. It is like being in Mexico.</span></span></p><p><span style="font-family: inherit; font-size: medium;"><span style="background-color: white; caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><br /></span></span></p><p><span style="font-family: inherit; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxKdC0WoXzbw5awbfyyikBaw46EQtIEGXyF6ZMt9aqUZaG0t1J7HZdb0exJ2ZgTVBmrC3AR_g9HCHfuRGjZ61DpU6BKWhT2-D3lb3__tafEaQNUD7qxlsvzeoy4dUHNFI0xKTqhzbpEn47RAYbTItqNnkpSx066SNeQ989JuYOiJt5j-LaFWBdi54d/s4032/IMG_2446.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxKdC0WoXzbw5awbfyyikBaw46EQtIEGXyF6ZMt9aqUZaG0t1J7HZdb0exJ2ZgTVBmrC3AR_g9HCHfuRGjZ61DpU6BKWhT2-D3lb3__tafEaQNUD7qxlsvzeoy4dUHNFI0xKTqhzbpEn47RAYbTItqNnkpSx066SNeQ989JuYOiJt5j-LaFWBdi54d/w400-h300/IMG_2446.jpeg" width="400" /></a><span style="font-family: inherit; font-size: medium;"></span></div><span style="font-family: inherit; font-size: medium;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6Mv5iXHI3IfT6SRaEIi6Lo7jSJd6F52a7ZrqyNw8-EMJr9SriZRswzX3zF4RtEBb2YP0vmmGwj9vuCKLs19p_ikK3J-4hm2HsLemyG6m40T7E1YOdrh8Wog9aEhgj5-HfbnHnlfD2F3cfqbul9_N_lXW2G4DeGosA8ck_vvjTicPWejXvX5UhIU0/s4032/IMG_2447.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6Mv5iXHI3IfT6SRaEIi6Lo7jSJd6F52a7ZrqyNw8-EMJr9SriZRswzX3zF4RtEBb2YP0vmmGwj9vuCKLs19p_ikK3J-4hm2HsLemyG6m40T7E1YOdrh8Wog9aEhgj5-HfbnHnlfD2F3cfqbul9_N_lXW2G4DeGosA8ck_vvjTicPWejXvX5UhIU0/w400-h300/IMG_2447.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibke3kgRmGXG02aUdgtUlxHO3qvqJYZwFd7SVGvVVIeqjQQZOlDEuOEEtsXgKJFM4FhP_8OND6LeMdgPJa00MQlR9uYu_x_VeqjQxD-cDdlpkMkPNgnXSkQNpFEX6sCBx7fakbMVhVKr2tGtl9gyz5NkzpyO_OzDSjV_5VHcX-Wa_YZFGApQTVMo-e/s4032/IMG_2448.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibke3kgRmGXG02aUdgtUlxHO3qvqJYZwFd7SVGvVVIeqjQQZOlDEuOEEtsXgKJFM4FhP_8OND6LeMdgPJa00MQlR9uYu_x_VeqjQxD-cDdlpkMkPNgnXSkQNpFEX6sCBx7fakbMVhVKr2tGtl9gyz5NkzpyO_OzDSjV_5VHcX-Wa_YZFGApQTVMo-e/w400-h300/IMG_2448.jpeg" width="400" /></a></div><br /><span style="background-color: white; caret-color: rgb(5, 5, 5); color: #050505; white-space: pre-wrap;"><br /></span></span><p></p>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com02622 Spencer Hwy, Pasadena, TX 77504, USA29.6642433 -95.20332080.10598712473265692 -130.3595708 59.222499475267341 -60.0470708tag:blogger.com,1999:blog-3490476291560651636.post-79340569180177216262023-06-06T09:26:00.002-05:002023-06-06T09:26:23.046-05:00Mi Tienda - Licuados and Aguas Frescas<p> The HEB chain of grocery stores includes the wonderful Central Market store on Westheimer, and also, two locations of their hispanic themed Mi Tienda stores. My favorite is the original on Spencer Highway but I also love the one off of 59. </p><p>This is where you will find nixtamal made fresh from slaked dent corn, on premises. Freshly made torillas that are not made from Maseca.</p><p>And a great place to sample different licuados and aguas frescas.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8P6LxzWkzJzS2wX4-rMp6vdr0-80QsYCnyW7p2ZMpqRWu7qDepzmuVC8qnFmq9JDiOD8-lDnw2jQTwDE3TpU4oY_3E3zHn5u2_qetdSay_5v_GXAxtlmhOl4vPvy8GDvxZypKBHtlJxNiWAY3TwqJQFi3bawdcpnuOxl82o5kAjMGycTasd4TftP/s4032/IMG_2450.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif8P6LxzWkzJzS2wX4-rMp6vdr0-80QsYCnyW7p2ZMpqRWu7qDepzmuVC8qnFmq9JDiOD8-lDnw2jQTwDE3TpU4oY_3E3zHn5u2_qetdSay_5v_GXAxtlmhOl4vPvy8GDvxZypKBHtlJxNiWAY3TwqJQFi3bawdcpnuOxl82o5kAjMGycTasd4TftP/w640-h480/IMG_2450.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzUbtX9319T2p34R8UAW8TEmuj3mXlhUVzp888lK53aG-r6rz66gsUTDmvsqf4LKR5XEqQySS1kFzxX8bzKI2gib_bw3SV7YCeSkh96nRAulvU9jIemcGU-ANJyufJAxn-yyp2HXpGhW0fyjYPrTiv0snQzqpLJNM-7ld9vdhXt6ENKLJPxsCkYqR/s4032/IMG_2451.jpeg" imageanchor="1" style="margin-left: 1em; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLBVB_6yEPqbSL72D2TSo8dE0lL1bg5-qqMnkKkHDKNtvsf6jQkvUQ1WAAUrQvHLdji5Bu62o5XYwbJVSFQDHNTnnEoQYo6bu3PRuvE9l_9cr-rjNQiK6o-vMqqety3ptfFm2I4YlAg4iIN4stlFUyXS260m-sZ3eIRD8MNEXUUe_m3dxknFH1iAKJ/s4002/IMG_1984.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4002" data-original-width="2638" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLBVB_6yEPqbSL72D2TSo8dE0lL1bg5-qqMnkKkHDKNtvsf6jQkvUQ1WAAUrQvHLdji5Bu62o5XYwbJVSFQDHNTnnEoQYo6bu3PRuvE9l_9cr-rjNQiK6o-vMqqety3ptfFm2I4YlAg4iIN4stlFUyXS260m-sZ3eIRD8MNEXUUe_m3dxknFH1iAKJ/w422-h640/IMG_1984.jpeg" width="422" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4iQek_dx4pm8fTZOm_x_9P95MuNiESHBUAhD6uKYVDehrpNUuzvIQfslGstYyK7avu767csQf--bl4f1rFFqvmXiGXUFvnWs2wHEz4KEEj9frYeBhLnlZ3Gdp3Ri5ylqwiUnuKuaiqpTn1q854lpmvP3DWwPaFRR6gxhdmhFxe8mxFKAwy7Z14kT/s4032/IMG_1987.jpeg" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfT4qZXILlxNilVVb-75_D2Y_XLSJtzjQX0KwmkX3RAnyYFqAkiXBG3x3arn28GXIftMwvi0qtM4XAxZq5HxlCneKskq6uGKmuW15Fn3ru1jx_jI0JDxe9G4u0EaEMAuf6Jazfr5Jm9Hm0cE5KrFNiiTztMBWnnoI9oy2nxcPS2GaE-znhN4UTggSs/w640-h480/IMG_1986.jpeg" width="640" /></a></div><br /></div><p></p>Jay Francishttp://www.blogger.com/profile/06069321096868774588noreply@blogger.com0Houston, TX, USA29.7604267 -95.36980281.4501928638211545 -130.5260528 58.070660536178849 -60.2135528