(From January 2012)

This congenial venue has had a changing of the guard. Hester and Jason Rodriquez, proprietors of the esteemed Hester’s at Six Points, have taken over operations of the former Dobson Café site, bringing with them their most popular breakfast and lunch items. We enjoyed the Devonshire quiche, deliciously creamy, with spinach, ricotta, Swiss cheese, and tomato, and the satisfying Swinney Switch salad with black beans, roasted turkey, and corn salsa. As we lingered to watch the tugboats at work, we savored the excellent coffee and a coconut cupcake topped with a glorious crown of meringue. Bar.

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(From June 2011) Icings has become a word-of-mouth sensation in McAllen, and for good reason. Alan Knoblach’s traditional cupcakes are moist, delicious, and just plain pretty. The day we visited, the large display case featured an array of jumbo-sized cupcakes: wedding-cake white, Key lime, rocky road, chocolate Oreo, and, our favorites, red velvet and German chocolate. And, as we all know, a true cupcake experience is not complete without a tall, cold glass of milk, which Icings will happily supply.

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(From May 2012)

What this tiny indoor-outdoor cafe really needs is a row of hammocks, because meals here tend to leave you wanting nothing so much as a nap, even at nine in the morning. There are old-school hamburgers, a burrito the size of a cord of firewood, and a killer BLT. But the menu is definitely breakfast-centric. Just don’t make any big plans for right after.

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(From May 2012)

Hankering for a brunch that's just a little bit different? Look no further. This small, friendly, family-owned spot offers many delightful and exotic (for Dallas) items. To go with our El Cubano, a combo of ham, roasted pork, and pickles on Cuban bread, we chose a becerage made with lulo (an orange-like fruit with green pulp) and filtered water. But the stars here are the pastries. We actually ate three! The pastel de guayaba (guava) y queso, the masa real de guayaba (a rich guava cake), and the pastel de queso were exquisite bites of heaven. BYOB.

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(From June 2011) “Grab a metal tray, pick out whatever you want, and bring it to me,” directed the cheery bakery clerk. And, boy, was there a lot to choose from. We showed some restraint, though, and only bought a pink concha (a light, sweet egg bread bun with a sugared shell pattern on top) and a dozen of the hand-cut pan de polvo (small heart-shaped shortbread cookies coated with cinnamon and sugar, the most delicate we’ve ever tasted). Through a large window you can see the bakers in the kitchen preparing the daily pastry selections, fresh tortillas, and large cakes. But get there early—the place closes when they sell out.

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(From April 2012)

Don’t let the name fool you. Yes, they make great Mexican pastries, but they also serve the best tortas and tacos in the city. The former consist of a griddle-toasted homemade bun with your choice of meat plus melted cheese, shredded lettuce, tomato, avocado slices, and mayo. The tacos, crispy or soft, feature homemade tortillas ready to be stuffed with all manner of fillings and toppings. To finish, we tried a marranito (gingerbread pig) and a pumpkin empanada—both were delish!

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(From July 2011)

The move a few shops east now affords a little more legroom and the option to dine outdoors, but the crowds and chaos remain. Given the high quality of the house-made soups, salads, and sandwiches here, you’ll never dine alone. Our half of an orange-honey-cranberry chicken salad sandwich arrived with a side of potato salad and left room for a bakery item; we had trouble choosing from the pretty cupcakes, brownies, cookies, and more on display, all made fresh daily. 

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(From January 2012)

Mrs. Camp’s long glass cases, white baker’s smocks, and dizzying array of baked goods epitomize the vintage bakery. Sixteen “elves” run the kitchen, and while they purvey all the conventional treats, our favorites include the chocolate raspberry coffee cake, the pecan Danish with maple icing, the honey bars (oh, the golden taste of honey), and the coconut chess pie. A December visit is obligatory.

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(From December 2010) Multitasking as coffee shop, restaurant, and used-book store, Nel’s recalls the slow pace of long-gone rural cafes. Here, the chatty, mostly local crowd comes for sandwiches and handcrafted quiches and pastries. Not to be missed are the seasonal soups and the sandwiches of thin-sliced roast beef or turkey on wheat buns. The menu superstar is the perfectly cooked migas, as authentic and flavorful as any from an urban Mexican restaurant. Note: Busy periods can overwhelm the kitchen.

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(From April 2011) Overheard at the next table: “I don’t know why I bother with the sandwiches. All I really want is dessert.” A tad overstated, yes. Still, this quirky, comfy, open-just-for-breakfast-and-lunch spot does have incredible sweets. Examples? Chocolate and pe-can “turtles,” for one, and buttery, not-too-flaky “croissants” for another (the pastry is actually an eggy brioche turnover filled with dark chocolate). And that same brioche-ish bread is the rea-son to order a sandwich (ask for it toasted). We really like the tarted-up chicken salad and daily soups, as well, and on warm days, we like a seat at one of the outdoor picnic tables. And if you’re wondering, the place is named for chef-owners Nicole and David.

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