Núóc Mam Dipping Sauce3/4 cup Squid brand fish sauce (núóc mam, available at oriental markets) 1/4 cup rice wine vinegar 2 tablespoons chopped scallions (green onions)Whisk ingredients together and set aside.Vegetable Platter1 head leaf lettuce 1 bunch fresh mint 8 ounces bean sprouts 8 thin spears fresh pineapple, cut lengthwise
Recipe from Chef George W. Brown, Jr., Seventeen Seventeen, Dallas.Roasted-Jalapeño Remoulade1/2 shallot, peeled and finely chopped 1/2 cup mayonnaise 20 leaves cilantro, finely chopped 1 medium fresh jalapeño, roasted, peeled, seeded, and finely chopped 1 small red bell pepper, roasted, peeled, seeded, and finely chopped juice of 1 Mexican lime
Chopped pecans, toasted with a coating of ancho chile, impart a nutty accent to the already wonderful combination of pork and guacamole. This recipe is even better with “twice-cooked pork,” so remember it when you have leftover pork chops or roast.1/4 cup olive oil 11/2 pounds boneless pork loin, thinly
One, two, three, four. I declare a food truck war! Spotted: The Coreanos guy grinning sly while saying, “We tried what Chi’Lantro had to offer, and we thought we could do better.” Them’s L.A. fightin’ words! He wasn’t just blowing smoke from the grill,
Relax, y’all. Sure, there are more Californians stampeding to Texas than surfing the waves off their own coast these days, but there’s an upside, at least for Austinites. Not only are the people of the Golden State migrating this way, so is the latest golden trend: Korean-Mexican
IT WILL SHOCK AND DISTURB YOU—OR MAYBE it won’t—to learn that there are no original ideas in the magazine business; there are only good, worthwhile, creative riffs on original ideas. All of us who assign stories know what we like, and our job is to figure out how to do
Evan Smith is the cofounder of the Texas Tribune, a senior adviser at Emerson Collective, and the former editor in chief and president of Texas Monthly.
Sixty-three of them, to be exact: from picadillo in Dallas and brisket tinga in Houston to carne asada gringa in San Antonio and chorizo-and-jalapeño in McAllen. Be sure you don’t leave this earth without trying each and every one.
