From chili and nachos to fajitas and enchiladas, Tex-Mex could be called the ultimate comfort food. Despite its enormous popularity all over the United States, it’s an understatement to say that Tex-Mex has struggled to get respect as a regional cuisine in its own right, rather than a lower-quality, corrupted version of traditional Mexican food. But with deep roots in both Spanish and Native American culture, the history of Tex-Mex cuisine—and the stories behind some of its most famous dishes—is worth another look.
Native Americans lived in the area that is now Texas for thousands of years before the first European settlers arrived in the early 1500s. For more than 300 years after that, Texas (like Mexico) was part of the Spanish colony known as New Spain, and Texas and Mexico remained linked after 1821, when the latter separated itself from Spain. Texas, of course, won its own independence 15 years later, and became part of the United States in 1845. Throughout this complicated history, and in the years since, a number of cultures—and culinary traditions—have been inextricably combined to produce what is known as Tex-Mex cuisine today. Continue reading
by Steven Doyle
Arrrrrr, it is National Talk Like A Pirate Day and it didn’t take us too long to figure out the only restaurant that is fit for a pirate is Twenty Feet in East Dallas. You may wish to haul wind and enjoy the booty that chef-owner Marc Cassel happily shares with his mateys. You will want to crimp the Davey Jones’ favorite sandwich, the lobster roll. Bring your own grog and splice the main brace before the ship sails. Continue reading
by Steven Doyle
Keller’s Drive-In has been a Dallas staple since 1950 when Jack Keller opened his first drive-in in Dallas. Having worked at the original drive-in which was located on Chalk Hill off the DFW Turnpike, the Pig Stand, Keller ventured out to open his own restaurant replete with snazzy carhops, cold beer, and tasty burgers. Continue reading
by Steven Doyle
We are not exactly sure if these burger recipes are legit, but we found them extremely entertaining. For those who prefer not to see salty language, you may not want to click further. Kudos to any restaurant that decides to add these to their menu. Continue reading
In 2007, an intoxicated Kid Rock got into a fight at an Atlanta restaurant and wound up in jail. In 2013, a woman was arrested for public intoxication at a Loganville, Ga., dining establishment where she mistook a cheeseburger for a shoe and wore it on her foot. And in March, an intoxicated women drove through the front window of a Crestview, Fla., eating house, then staggered inside without pants. In 2016 rapper Yung Mazi was shot once again at a restaurant. Continue reading
by Steven Doyle photos by Joey Stewart
From the restaurateurs who brought our favorite restaurant in Dallas on Henderson, Gemma, comes their long awaited Mediterranean send up, Sachet. Menu items include lamb, seafood, poultry, house-made pastas, legumes and grains, salads, and more than 20 vegetable-based meze, or starters, sourced from the best seasonal ingredients.
Chef-owner Stephen Rogers suggests that the menu little exotic but still approachable with plenty of vegetables, no butter or cream (olive oil instead), and much like he cooks at home for his own family. Continue reading
SusieCakes’ Founder, Susan Sarich, grew up in Chicago where she was called Susie by her two beloved grandmothers, Mildred and Madeline. Every day Susie would come home from school to enjoy her grandmothers’ company over a glass of milk and a fresh baked treat. This daily baking ritual and special time together in the kitchen left a lasting impression.
When Susie grew up to become Susan and moved to the West Coast, she brought along her grandmothers’ carefully recorded recipes on handwritten 4×6 cards. The pure and simple connection those recipes fostered helped Susan form SusieCakes bakeries to share her experience with others. Through SusieCakes, Susan honors Mildred and Madeline: both in her dedication to their baking traditions, and her commitment to providing women with progressive careers in the food and hospitality industry. Continue reading