chile and schnitzels and gulás, oh my!

The noodles, perfectly al dente, were the star of the bowls.

Several new places have opened up since my last quick-bite post.

oké is traditionally served in a bowl, but the 'works has fusioned with Mexican to create the poké burrito, essentially a giant sushi roll wrapped with a flour tortilla instead of seaweed, and nachos (poké on top of tortilla chips).

Guatemalan cuisine is similar to, but different than, Mexican cuisine. Mayan culture influences both cuisines, so you'll see dishes you expect, but you'll also get some surprises in execution (which is where the fun comes in!).

turkey-brisket sammich from Cooper's in Junction breakfast taco from Veracruz Fonda & Bar Kirby Lane Cafe--San Marcos farmhouse lobster sammich from Garbo's chicken mac-n-cheese from Spring Creek Grill in Fort Collins, Colorado Rio Grande Agave Room in Fort Collins, Colorado My Empanadas in Fort Collins, Colorado smoothie bowl from JuiceLand homemade taco (on a homemade … Continue reading what we ate way back in june of ’23 →

...the farther you are away from the Rio Grande Valley in New Mexico, the farther away you are from good New Mexican food.

Veracruz Fonda & Bar elevates the Vazquez experience with a greatly expanded menu and elegant table service on a proud corner in the Mueller development.

By the time you read this, East Side Pies on Burnet will be open (April 30th). ESP makes our fave pie: thin crust pep and cheese with blissfully hot green chile on top! I missed it last issue, but the owner of Gusto opened up Gràcia Mediterranean in ye olde Fluff Meringue location (see review … Continue reading quick bites: eastside is here! →

chilequiles from Industry (San Marcos) tacos from Veracruz Fonda and Bar cookie-brownie from Foxtrot dessert at the backspace (Anderson) beef enchiladas from Enchiladas y Mas Josper 1/2 Chicken from Ember homemade matcha tea (with blueberry) eggplant parm from JewBoy Sub Shop cordon bleu schnitzel from Alpine Haus (New Braunfels TX) chori-papa tostada from Con Todo … Continue reading what we ate way back in may of ’23 →