Liven up your lunch (and breakfast, and midnight snack) with brisket and eggs, peanut butter and pickles, and more.
A new technique has allowed the Houston joint to begin serving this savory lunch item twice a week.
Inspired by the ’80s classic ‘Coming to America,’ the Austin barbecue sandwich shop serves this higher quality play on the McRib.
The restaurant chain’s updated menu—which now includes tacos, sliders, and ‘tins’—features Texas favorites like, uh, Pastrami Stackers? And California chicken flatbreads?
Opened in September, the Forney joint has already outgrown its trailer and ordered two smokers from the high school welding program.
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,
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.
This week I thought I’d take a cue from Jared Fogle, of acclaimed Subway fame, and start my own sub sandwich diet. But rather than jump on the Subway bandwagon a decade too late, I decided to support Austin’s neighborhood trailer sub shop, Short
Awesome Tomatoes Feature: Fried Green TomatoCritics 83% Audience 91%Movie InfoGenre: Southern, Comfort Food, ComedySynopsis: The Whistle Stop Café it ain’t, but the Fried Green Tomato, on the corner of South First and
You’re walking through the east side. In front of you dashes a flannel-clad hipster, carrying recycling on the back of his bike. Suddenly he pulls over, to a food trailer park brimming with trucks featuring quirky names and colorful, kitschy exteriors. You’re in Austin, right? Not so fast.
I never thought anything good could come from Taco Bell. The Mexican pizza, the Enchirito, the cheesy gorditas: No thanks. But I underestimated the power of their slogan, Think Outside the Bun. The new Tenderland trailer, on Manor Road, has appropriated that idea in the most literal
Pig Vicious has refined drunk food to a science. The science of bacon, that is. I started with a light hors d’oeuvre, the fried bacon-wrapped pickle spear. Never before has the calorie-full been so close to the calorie-less, and with your daily amount of
When I was five, I brainstormed the best business model: My mom would open a restaurant drive-up window, through the backyard to our kitchen, so that the world (or at least Dallas) could experience her awesome cooking. I like to think that I was ahead of my time, since in
Pop quiz: What’s brown and stuffed and smoking all over? If you answered a Cuban cigar, then you lose. Forget the cigars. Cuban-pressed sandwiches from the Texas Cuban are where it’s at. But before diving into sandwiches so good they should be illegal, try a real cigar-shaped treat:
Ah, Italia. A country with a language so beautiful it can romance even the basest American classics. Casserolderci. Jell-O-tto. Brisketti. Puccia. Wait, that last one? Pronounced poo-chah, it may not be the prettiest word but it’s all real, and an amazing sandwich to boot. First, let’s talk
You could say that the “Pac-Man” in vegan trailer Counter Culture‘s Pac-Man Caesar salad refers to all the good nutrients packed in such a simple salad: chopped kale, carrot rounds, and a light, nutty dressing somehow reminiscent of Parmesan. Or you could say it means that upon
How do you improve on a killer grilled pastrami with cheddar and horseradish mayo? Or a gyro sandwich with Israeli salad and Tabasco tzatziki? Austin Daily Press knows how. Wrap the sammy in The Onion newsprint and sell it at a bargain to late-night downtown revelers. Oh, and
Hummus-Tahini Spread1 15- or 16-ounce can garbanzos (chick peas) 2 tablespoons tahini (sesame paste) 1 tablespoon pure olive oil 1 teaspoon fresh pressed garlic or prepared garlic paste 3 tablespoons fresh lemon juice Salt and pepper to tasteDrain garbanzos, reserving liquid. Blend first 5 ingredients in food processor or blender,
This creation mixes and matches ingredients from the countries of the Mediterranean: grilled portobello mushrooms from Italy, olive oil from France or Spain, hummus-tahini spread from the Middle East.“This sandwich was my wife’s idea,” says David Holben, the executive chef at Dallas’ Mediterraneo. “She’s a vegetarian and she asked me