Tag Archives: Dallas

The History of Tamales and Where to Find Them in Dallas

tamale

Tamales can be traced back to as early as 7000 B.C. in Pre-Columbian history, when the Aztec women were taken along in battle as cooks for the army.  They made the masa for the tortillas, stews, drinks, etc. But as the warring tribes of the Aztec, Mayan, and Incan cultures grew, there was a need to have a more portable yet sustainable food and the tamales could be made ahead of time, packed and warmed as needed. This requirement demanded the creativity of the women and the tamale was born. Continue reading

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Sushi Marquee to Open at The Star in December

marq3

This December, the Star in Frisco, the area’s premiere sports and entertainment district, will welcome its newest addition, Sushi Marquee. The fun-loving Japanese inspired concept combines great food and inventive cocktails with a lively, interactive environment that’s unlike anything else in DFW.

Sushi Marquee is the newest concept from the restaurant group Crafted Bar Concepts (CBC) which houses other restaurants/bars including shellfish sensation Shell Shack, Back 9 and Shakertins.  The Sushi Marquee “dream team” is comprised of industry veterans Dallas Hale and Matt Saba (owners of Shell Shack and Back 9), Brad Hawkins (owner of Shakertins and Chopshop Sports Garage), Anthony Morel (co-owner of Shakertins and award-winning cocktail crafter) and General Manager James Hamous (a.k.a Skinny), who’s a partner in High Fives and The Standard Pour.  Continue reading

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A Few Of Our Favorite Eggs In Dallas

eggby Steven Doyle

There has been this terrific trend in past years of adding an egg to most anything to make a more supple and delicious. The burger is a prime target for this unabashed egging, and always a welcome garnish on any style of tartare. The egg, if prepared correctly, provides a silky self-saucing thrill that ups the ante to sandwiches, pasta and salads. Eggs are not just for breakfast. Today we explore a handful of primo examples of how the egg has enhanced many dishes in the Dallas area.    Continue reading

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The Best Peking Duck in Dallas

peking1by Steven Doyle

Peking Duck is one of life’s greatest dining pleasures. Made properly the duck is a long process where short cuts will create more of a disaster than a delectable dish. Mr Wok in Plano understands a good Peking Duck and requires a reservation to order one.

The duck arrives golden, crispy and juicy. The fat has been rendered leaving moistened meat that is carved table-side. The meat is removed from the carcass, the skin removed from the meat. The presentation is quite breathtaking.  Continue reading

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Cuquita’s Cures The Tex Mex Craving

by Steven Doyle

One of our most favorite Tex-Mex restaurants in the Dallas area has always been Cuquita’s, which is located on Josey at Valley View Lane. The unencumbered restaurant has garnered much praise from Texas Monthly and was named one of the top 5 Mexican restaurants in the state. That is large praise, but there are a few reasons why the restaurant is so good.

Cuquita’s is full of freshness. Each day house-made flour and corn tortillas are hand pressed and made alongside tamales which are made with the house masa needed for the tortillas. One bite of the tortillas and you will be hooked. They are sold to go by the dozen, and you will want to pick up a few for dinner or breakfast tacos at home. They are like no other.       Continue reading

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First Look: Val’s Cheesecakes Greenville Avenue

image1 (16)by Steven Doyle

It is no secret that we are fans of Val’s Cheesecakes on Maple Avenue directly next door and semi attached to the Grapevine Bar. For the expanding fan base we have some exciting news, Val is opening on Greenville Avenue this Thursday in the building that Tacos y Mas recently vacated at 2820 Greenville in the same section as iconic restaurants such as The Grape, Blue Goose and much more.  Continue reading

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One90 Smoked Meats Your Go-To For Holiday Meals

turkey

Before One90 Smoked Meats opened its East Dallas storefront in 2015, the small team of meat enthusiasts had been catering events and selling food at farmers markets. What began as a passion project turned into a business, and founders Kyle St. Clair and Herman Guerra walked away from their law and law enforcement careers, joined forces with two friends, and focused solely on smoking meat for the hungry public. Continue reading

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