August 1995 Issue

On the Cover

Silicone City

From invention to litigation, the breast implant has done more for Houston’s economy—and its psyche—than anything since oil.


¡Viva Tequila!

How it’s made, the secret of cooking with it, the truth about the worm, and everything else you ever wanted to know about Mexico’s favorite drink—and ours.


Ripe Apple

Twenty years after he began critiquing modern society, Houston writer Max Apple is enjoying the fruits of his labor.

LaFave Rave

Jimmy LaFave’s great new CD might propel him from Austin to the big time—if that were what he wanted.


A Killer Sequel

Sorry, Bob Dole. Austin director Robert Rodriguez’s follow-up to El Mariachi may be violent, but it’s also art.



The Texas Kid, 1988

The late folk artist Willard Watson was a funky fixture of Dallas’ art scene. Better known as the Texas Kid, he was famous or his courly manners, cockammy yard art in his Love Field-area home, and eye-popping, Longhourn-crowned luxury cars. Watson often collaborated with other artists; in 1976, for example,

State Fare

From Austin’s new Coyote Cafe (612 W. Sixth) comes the classiest club sandwich you’llever eat, and quite possibly the best. Offered as an occasional special at the Texas spin-off of Santa Fe’s original Coyote Cafe, the sandwich makes some key substitutions: Chile-seasoned grilled swordfish stands in for boring old turkey,



Grilled Swordfish Club Sandwich

Coyote Cafe, 612 W. Sixth Street, Austin.Sandwiches4 four- to six-ounce swordfish filets 8 slices applewood-smoked bacon 8 to 12 thick slices brioche or other sweetish egg bread 1/4 pound arugula Season fish with chile rub (see below) and grill to desired doneness. Meanwhile, fry bacon, drain well, and keep warm.

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