TEXANA MAGAZINE
VOL. 2 2022
THE FOOD ISSUE: ABSURD TO STAPLES AND EVERYTHING IN BETWEEN
Letter From the Editor Rich in folklore, the state of Texas is full of symbols such as cowboys, tumbleweeds, 10 gallon hats and ranches stretching farther than the eye can see. But these symbols only speak to a fraction of the rich melting pot of culture. Throughout the state lies a vast diversification between communities, cities and regions. With pride in their roots, Texans devote themselves to carrying on traditions from generation to generation through love, devotion and unity. In the Lone Star State, there is one thing that is sure to bring family, friends and acquaintances together: food. In our second edition of the Texana Magazine, The Brookhaven Courier’s staff and contributing writers have come together to highlight the foods that make North Texas a standout in the state’s diverse culinary realm. From 4-pound tacos to frozen cocktails, Texana Magazine will awaken readers’ taste buds and offer a guide to satiate cravings at any time. In addition to The Brookhaven Courier and Texana Magazine, the award-winning staff publishes the college’s literary magazine, The Windmill. It is our pride and joy to present the second edition of Texana Magazine. As readers devour the pages of Texana, the editors and I hope you find pride and embrace aspects of food and culture that call North Texas home. A special thank you to our talented contributors for bringing our foodie dreams to life. We wish them the best of luck in their future endeavors. We thank you, the readers, for your support of Texana Magazine. We hope this edition aids you in discovering some of North Texas’ prized delicacies.
Desiree Gutierrez Editor-in-Chief
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a n a MAGAZINE
CONTENTS 2 Editors-IN-CHIEF Desiree Gutierrez Rosa Poetschke
Managing Editor Brandon Donner copy editors Alejandro Contreras Cade Harris
CONTRIBUTORS Baylen Bonner Joshua Drake
Mykel Hilliard Max Lockhart April Pierdant Edward Ruiz Eriana Ruiz
Teresa Veliyathumally ADVISERS Daniel Rodrigue Jubenal Aguilar
EDITORIAL CONSULTANT Rori Harrington
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Food and its absurdity By Edward Ruiz Spicing up downtown By Max Lockhart Decadent desserts By Mykel Hilliard Fruit Cake: a rich, nutty history By Baylen Bonner Southern fried roots By Max Lockhart a night owl’s guide to north texas By Joshua Drake The birth of a frozen cocktail By Desiree Gutierrez TOP Notch MargaritaS By Desiree Gutierrez
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Salsa Trends By April Pierdant
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easy Salsa Recipe By Rosa Poetschke
DISCLAIMER: This publication may not be reproduced in whole or in part without written permission from the editor. Texana Magazine’s editorial and design positions are held by students enrolled in the journalism, photography and visual communications courses offered by Dallas College Brookhaven Campus. Any thoughts, opinions or ideas, either expressed or implied, in this publication, are those of the individual writers or artists and do not necessarily represent or reflect those of the administration, faculty or student body of Brookhaven Campus or the staff of The Brookhaven Courier. Correspondence to the editors should be sent to The Brookhaven Courier, Dallas College Brookhaven Campus, 3939 Valley View Lane, Farmers Branch, TX, 75244, or e-mailed to bhccourier@dcccd.edu. All rights revert to authors or artists upon publication.
On the Cover: Photo illustrations by Brandon Donner
Photo by Teresa Veliyathumally
Food and its Absurdity By Edward Ruiz
Cover photo by Brandon Donner and illustrations by Eriana Ruiz
As the age-old saying goes, everything is bigger in Texas. Texans, much like the state they call home, enjoy their foods hot and unique. Restaurants within Texas have gone to great lengths to stand out by offering unique menu items. Here are a few noteworthy menu options that may be considered eccentric or absurd.
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Pig Head Carnitas CBD Provisions
1530 Main Street Dallas, TX 75201 Open daily, CBD Provisions is a modern Texas brasserie celebrating culinary traditions of its region with a commitment to the finest ingredients and Southern hospitality. The pig head carnitas is the most unusual food item on this list and is only available on the dinner menu for $85. The delicacy is a crispy half of a pig face served carnitas style with homemade corn tortillas, salsa and cilantro. The pig head carnitas is very popular and has been served since 2013. Due to limited quantities, the entree must be reserved 24 hours in advance. Manager Haydee Hernandez said, “It’s pretty extravagant when it comes to the table.” One order can feed up to six people.
MotherClucker Sandwich Palmer’s Hot Chicken
6465 E. Mockingbird Lane #316 Dallas, TX 75214 Palmer’s Hot Chicken is a Southern-style restaurant located in Hillside Village Shopping Center at the intersection of Abrams Road and Mockingbird Lane. PHC’s menu consists of chicken, catfish, shrimp, salads and tacos. On Mondays, the restaurant offers their signature fried chicken sandwich, the MotherClucker, a side and a drink for $10. The MotherClucker is a 5-ounce grilled or fried chicken breast topped with pickles and homemade pimento cheese. Spicy heat levels are customizable, ranging from naked (no heat) to napalm (hot).
El Jefe Taco Vidorra
2642 Main Street Dallas, TX 75226 Size matters at Vidorra, where bigger is better when it comes to tacos. Vidorra goes big with the El Jefe Taco. El Jefe is a giant 4-pound, 18-inch taco made from a jalapeño cheddar flour tortilla stuffed with ground beef, chorizo, lettuce, cheese, pico de gallo, guacamole and jalapeños. Big enough to share with a few friends, El Jefe feeds up to six people and is $29. Vidorra has two locations, one in downtown Dallas’ Deep Ellum entertainment district and the other in Addison.
Big Happy Burger Happiest Hour
2616 Olive Street Dallas, TX 75201 Happiest Hour is a restaurant, bar and lounge in the Harwood District of Dallas. Their kitchen offers over-sized food items such as the Big Happy Burger, Ferris Wheel of Wings or the Nacho Tower. The Big Happy Burger is a 5-pound patty in a massive bun stacked with a pound of bacon and a pound of cheddar. Lettuce, tomato and tobacco onion are also added. The burger takes 45 minutes to prepare and is served on a heavy cutting board with 5-pounds of sidewinder fries for $130. Happiest Hour also serves oversized appetizers such as the $50 Nacho Tower which comes with chips, cheese, ground beef, guacamole and is stacked in a trash can and then overturned onto a platter at the table.
Waiver Wednesday Chicken Tenders S&J’s Hot Chick
2201 W. Northwest Highway Suite 120 Dallas, TX 75220 When those late night cravings for spicy fried food hit, S&J’s Hot Chick is the place to go. S&J’s menu consists of sandwiches and tenders served on a brioche bun or Texas toast. They also serve a fried chicken breast called The Original. Sides include Nate’s Fries, chopped strips over fries with signature sauce; mac and cheese with a fresh jalapeño and cheddar blend; and coleslaw. The restaurant’s measure of spice level ranges from Not Hot to Damn Hot. According to S&J’s website, the Damn Hot sauce is so hot it requires the participant to sign a waiver. S&J’s has built a loyal customer base by hosting a weekly contest called Waiver Wednesdays, which wins customers over by giving them a chance to earn cash prizes. Customers looking to participate in this event have the choice of two options. The first is to eat three tenders at the hottest heat level with a side of toast in five minutes and a cooling period of three minutes. The cash prize is $300 and an entry fee of $10. The second option is to eat three tenders with toast fresh out of the fryer in seven minutes for a cash prize of $500. The entry fee for this option is $15. Time and prize may change weekly. Be sure to follow their Instagram to check the prizes and entry fees.
spicing up downtown
By Max Lockhart
Photos by Teresa Veliyathumally
Ardalan Badakhshanian spends most mornings trekking through Dallas to the Crystal Court in the Renaissance Tower. Badakhshanian, who goes by Ardy, owns the Mediterranean restaurant Ardy’s Meditarranean Grill inside the Crystal Court, the aptly named glass pyramid structure influenced by iconic architect I.M. Pei. Attached to the 56-story Renaissance Tower, the Crystal Court’s signature feature is a food court that serves the public and those who work in the tower.
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“I came here for the tax office in this building,” Badakhshanian said, pointing toward the upper floors of the Renaissance Tower through the pyramid glass.“And I came to this food court,” Badakhshanian said using both index fingers, this time pointing toward the floor. “I was with my wife,” he said. “I told her, ‘Oh, I wish I could have this food court.’” When he learned the space was available, Badakhshanian secured it with the intention of opening a restaurant there. Badakhshanian immigrated to the U.S. from Iran in the early 2010s, and enrolled in Dallas College Brookhaven Campus in 2012 taking English speakers of other languages, or ESOL, classes.
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Badakhshanian took a job with Brookhaven’s Office of Student Life, which he credits with providing him much needed financial help. “I worked in the student life office for one and a half years,” Badakhshanian said. “I was lucky that I could find a job on campus because it helped me a lot. During that time, Iran was in sanction. It was very hard to send money from Iran to here.” By 2019, Badakhshanian graduated from North Lake College, now Dallas College Northlake Campus, with a degree in video technology. During his time at Dallas College, Badakhshanian got married and started his own photography company.
The beginning Having owned multiple restaurants in Iran, the thought of opening a restaurant in the U.S. always remained in the back of his mind. That thought came to fruition when Ardy’s opened on Jan. 7, 2020, in the Crystal Court. “The first two months were very good,” he said. “We were busy. I had six employees.” Padi Badakhshanian, Ardy’s wife, assisted her husband with opening the restaurant and training the new employees. She traces her belief in her husband’s success to the quality of food he produces at Ardy’s. “It is homemade, no preservatives,” she said. “We don’t serve yesterday’s food. It’s
fresh, made daily, with fresh ingredients, super healthy and super delicious.” The shut down What seemed like smooth sailing at first was met with a sudden halt as COVID-19 guidelines forced his business to shut down in March 2020 – two and a half months after opening. When Ardy’s resumed operations in June 2020, the food court was emptied. “I lost 85% of my customers,” Ardy said. The majority of his customers who worked in downtown Dallas were working remotely. Ardy was forced to make tough decisions. “I wanted to keep my employees because
I paid them for the training and everything, and I loved them,” he said. “We were a very good team. But we didn’t have any income.” The pandemic proved too tumultuous. “It was a very hard time because every two weeks, I had to let one of my employees go and cut his hours,” Ardy said. “It was hard for them, and it was hard for me too.” Other employees left to find work elsewhere because they needed to make ends meet. June through August were the most difficult months for the restaurant. “I had maybe sometimes 10, 12 customers a day,” Ardy said. He said it was important to him the restaurant remain open. “I wanted to keep it open for every single custom-
er that came into the building,” Ardy said. Changes made By August, the restaurant was down to Ardy and one other employee. “If I wanted to keep it open, I had to work three different positions,” he said. Ardy made several adjustments during this time to help his business get through 2020. He changed the packaging to make his food containers microwave safe, applied for loans and relied on delivery services such as GrubHub and DoorDash to help stay afloat. Ardy began applying for loans to keep the business going, eventually applying for a Small Business Association loan only to be turned down
for starting his business in 2020. Ardy’s closed two more times after their first shutdown. Once from September to November 2020 and again in January 2021. It was not all bad. Ardy said he was living his dream. “It’s my passion,” he said. “I love cooking. I love working in a restaurant area, talking with customers.” People who eat at the restaurant say they see Ardy’s enthusiasm. Phuong V., a Yelp reviewer and Instagram foodie, wrote: “Never thought I would write a review for a food court restaurant but Ardy’s Grill deserves all the love and support! Using only the freshest ingredients (that you can really taste), their food is packed with
flavors and is super convenient if you’re looking for a quick togo lunch when you’re downtown. The owner is also super sweet and is very passionate about serving great food so definitely talk to him!” The future Looking to the future, Ardy places an emphasis on returning to normalcy, hiring more employees and expanding. “My future goal is to have another Ardy’s in 2022. Maybe two more Ardy’s – one in downtown, one in Addison,” Ardy said. Padi’s vision is slightly more ambitious. “I would like to see him have at least five, six locations within the next couple of years before franchising and taking over the world.”
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Emporium Pies
2708 Main Street Unit 110 Dallas, TX 75226 On any given day, there will be a line outside of Emporium Pies’ original location in Dallas Bishop Arts District. Don’t fret – the wait is more than worth it. The pie shop, which launched in 2011 has expanded to include locations in Deep Ellum, Fort Worth and McKinney. Aside from becoming a Dallas Fort Worth staple, they have been nationally recognized by major media outlets such as Forbes, Food Network and The New York Times. Each season the shop updates its menu to feature handmade pie flavors to reflect the period. In addition to new flavors, customers can find classic flavors such as deep-dish apple, coconut custard and bourbon pecan. Can’t make it to their shop? Don’t worry. They have pickup and delivery options available.
Urban Donut
Photos by Brandon Donner
2805 Allen Street Dallas, TX 75204
By Mykel Hilliard
Decadent Desserts
S
weet ice cream sandwiches, decadent pies, chocolate bonbons for days, fresh fruit assortments and a design-your-own doughnut bar are some of the best and most satisfying options for a sweet treat in Dallas and Plano. Desserts have become more of an art form. It may become harder to decide where to have dessert than where to eat dinner.
Uptown’s Urban Donut puts a big spin on the concept of the local doughnut shop offering a unique doughnut experience. Urban Donut offers a vast selection of custom-made doughnuts with designs including emoji and characters such as Spider-Man. In addition to their custom doughnuts, customers can visit the “design your own donut bar” which allows them to put their creative skills to the test by designing their own doughnut masterpieces.
Fruteria Tropical
2380 E. Park Boulevard Unit 408 Plano, TX 75074 For those looking for a sweet and savory dessert with a touch of spice, look no further than Fruteria Tropical in Plano. Since 2014, the fruteria has served the public a variety of snacks, meals and desserts. Their beverage menu includes fruteria staples such as Rusa – diced fruit with chamoy and grapefruit soda – and jugos, juices in various flavors such as orange, carrot, apple and celery. Customers looking for something more solid, can choose from light meals and a dessert selection which include arroz con leche, a pudding made with rice, or flan, a custard made with egg.
Milk & Cream
5420 Ross Avenue Unit 160 Dallas, TX 75206 When Milk & Cream opened on Lower Greenville in 2016 they had one goal in mind: #keepdallassweet. Customers can order from a delicious assortment of ice cream flavors such as sea salt caramel, green tea lavender bean or flavors such as Cookie Monster, which is colored in the likeness of the Sesame Street character. Since opening, the ice cream shop has become one of North Texas’ most unique dessert shops putting a major twist on the old-fashioned ice cream sandwich. Milk & Cream uses warm glazed donut buns without the holes to offer the perfect sweetness for their ice cream sandwiches. Customers can also top off sandwiches with various toppings including cereal and candy. Visitors cannot get enough and continue to support the shop.
Chocolate Secrets
3926 Oak Lawn Avenue Dallas, TX 75219 For nearly 20 years, Oak Lawn’s Chocolate Secrets has served gourmet style chocolate and wine, which they call an “experience.” Not only is Chocolate Secrets a Black-owned business, but their kitchen has chefs from diverse ethnicities and cultures. Chocolate Secrets products are made with organic and premium ingredients, according to their website. The menu boasts a sizable selection which includes over 50 handcrafted chocolate bonbons and truffles, nine flavors of ice cream, three flavors of sorbets and six flavors of macaroons. In addition to delectable desserts, they offer coffee and wine.
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Fruit cake: a rich, nutty history By Baylen Bonner
Photos by Baylen Bonner and Brandon Donner
In 1896, Augustus Weidmann, a young German immigrant, decided to settle down in Corsicana, home to the first oil boom town in Texas. But when most people were focused on petroleum, Weidmann opened a bakery with the help of Tom McElwee, a local cotton buyer and opera-house proprietor. In 2021, Collin Street Bakery celebrated 125 years. What is Fruitcake Fruitcake, as its name implies, is a spice cake containing dried or candied fruits and nuts. “What Dom Perignon is to Champagne, Collin Street Bakery is to fruitcakes,” Bob McNutt, CEO and president of Collin Street Bakery, said. Hayden Crawford, a partner of Collin Street Bakery, said great care is taken in selecting and ensuring each ingredient is one of quality. Crawford said because the cake is considered a seasonal item, it can be easy to sell by rival bakeries, but the Collin Street Bakery fruitcake consistently follows the recipe Weidmann brought over 125 years ago. The Collin Street Bakery fruitcake is made with a generous amount of pecans. “One of the world’s most expensive nuts makes up almost a third of our cake,” Crawford said. In addition to crunchy pecans, the DeLuxe Fruitcake also includes white raisins from California, and papaya and pineapple from Costa Rica. These ingredients mix and mingle with locally harvested wildflower honey. Each cake is decorated by hand with locally grown Texas pecans, cherries from the Pacific Northwest, and red and green candied pineapple wedges.
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Roman Fruitcake Prior to its reputation as a holiday tradition, the origin of fruitcake can be traced to ancient Rome. According to Erin Kenner in her cookbook, Feeding the Hungry Ghost: Life, Faith, and What to Eat for Dinner, the Roman version of fruitcake combined dried fruits and nuts with honey, wine and mashed barley. The mixture would then be baked, creating an energizing meal that “endured (without preservatives) long after Rome fell,” Kenner said in her cookbook. The innovative new food trend spread across Western Europe as the use of dried fruit became more widely practiced. “Homemakers used to make fruitcakes to preserve the flavors of the summer and fall harvests,” Crawford said. “Homemakers used to do this in the old days just to celebrate Christmas, so we continue that tradition.” The Fruitcake Empire “It was just a regular bakery,” Crawford said of Collin Street Bakery’s humble beginnings. The DeLuxe Fruitcake had been a specialty of Weidmann, but the bakery did not become internationally known for the dessert until a second bakery was built in 1906.
Crawford said Weidmann capitalized on the increased tourism in Corsicana by building a bed and breakfast style hotel. He said, “Corsicana was a boomtown, so a lot of folks traveled in and out, a lot of celebrities.” Some of the most notable patrons were John Ringling, one of the creators of the Barnum & Bailey Circus. Crawford credited the Barnum & Bailey Circus for the bakery’s international success. “They would go overseas with the cakes and hand them out to family and friends in Europe,” Crawford said. Crawford said those who were gifted with Weidmann’s DeLuxe Fruitcake began requesting the bakery ship more cakes to them. “That’s how our mail-order business got started,” Crawford said. Collin Street Bakery ships to more than 195 countries. “Take the polar opposite on the planet and [I] guarantee we ship there, wherever that is,” Crawford said. He said Antarctica may be the farthest and most remote location the DeLuxe Fruitcake has been sent. Presidents and royal families have all been in possession of the DeLuxe Fruitcake packaged in its red tin. Grace Kelly, the actor who married the Prince of Monaco in 1956, was also a fan of the fruitcake. Crawford said Kelly’s daughter, Princess Caroline of Monaco, continues the tradition of ordering a case of the DeLuxe Fruitcake from the bakery each year. Many notable people are fans of the delicious treat. The iconic red container even made an appearance in the movie The Godfather. While no alcohol is included in the Collin Street Bakery fruitcake, Crawford provided a tip for those looking to indulge in a drink with their DeLuxe Fruitcake. “Cognac or brandy with fruitcake during the holidays,” Crawford said. He said sugary wine should be avoided, but coffee and milk are fine companions for the legendary fruitcake.
Of Fraud and Fruitcake In recent years, Collin Street Bakery has been revitalized in the news for its involvement in a highly publicized embezzlement scandal. According to NBC DFW, nearly $17 million were stolen from Collin Street Bakery by Sandy Jenkins, the former corporate comptroller of the bakery. He used an elaborate ruse to fund a lavish lifestyle on the bakery’s dime. Jenkins enjoyed hundreds of trips on private jets as well as the purchase of more than 30 new vehicles. “We trusted this employee implicitly,” Hayden Crawford said. “We let him handle millions of dollars.” Prior to the pandemic, actors Will Ferrell and Julianne Moore, were cast as the husband and wife duo charged in the embezzlement scandal. Due to pandemic shutdowns and restrictions, it is unclear when production will continue or who will star in the film. More than anything, Crawford said he hopes the film sheds light on what happened for those who feel a scandal of such proportions could never happen to them. “You can never be prepared for it,” Crawford said. “We’re a family business, we trust the people we’ve worked with, and he took advantage.” News of both the movie and a new documentary sparked interest into this case of fraud and fruitcake. Crawford said it is too soon to quantify, but he has seen an increase in messages from first-time fruitcake enthusiasts and remains optimistic.
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southern
Fried Roots By Max Lockhart & Mykel Hilliard Photos courtesy of Roots Southern Table
N
orth Texas gained a new Southern style restaurant worthy of praise when celebrity chef Tiffany Derry and businessman Thomas Foley opened Roots Southern Table. The restaurant, located just 3 miles from Dallas College Brookhaven Campus, is part of Farmers Branch’s new bustling restaurant district, The Shops at Mustang Station.
With their combined expertise, Derry and Foley bring a lot to the table, or Southern table to be exact. Aside from Roots Southern Table, Derry also owns Roots Chicken Shak in Plano’s Legacy Hall. Derry has appeared on television shows including Top Chef, Cutthroat Kitchen and Bar Rescue. Roots Southern Table has seen local and national praise. The restaurant was included in The New York Times’ The Restaurant List 2021. They have also seen praise from Esquire Magazine, the Dallas Observer and Eater Dallas. “There are very few times I have no words, but lately I have been feeling so many emotions about the love I’ve been getting with Roots Southern Table,” Derry said. Derry and Roots Southern Table were named 2022 James Beard Award finalist for best chef and best new restaurant. The award recognizes exceptional talent in the culinary and food media industries, according to WFAA. The restaurant has a fanbase of eager
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foodies who rave about Roots’ food, atmosphere and service. “Food was fabulous, the service was warm and professional,” Farmers Branch resident Lockette Manley said. “I’m grateful Tiffany Derry and her staff landed in my neighborhood.” Kim Grant, a Farmers Branch resident, said she has never been to a restaurant like Roots where every person on staff has been happy, welcoming and helpful. “We’ve always walked away happier … and a lot more full … than we were when we came in,” Grant said. Roots Southern Table bar manager Creighten Brown said the restaurant is inspired by various places across the South. “It wasn’t unusual to grow your own vegetables, or for your grandma, or your mee-maw, as I like to call it to have a garden and have those fresh ingredients,” Brown said. “It’s something that I feel like is dying down, and it shouldn’t.” Roots supports various local and state food providers by using their products for menu items. As of writing, a popular menu
item was Texas Peaches, a salad with prosciutto, crème fraîche and peaches from Cooper Farms near Houston. Brown credits some of Roots Southern Table’s success to the restaurant’s willingness to work with farms and food providers. “People want to support us, because we’re supporting everyone else,” Brown said. The restaurant is also boosted by a seasonal cocktail menu which includes specialty drinks such as Persimmon Tiger, which is made with persimmon infused Rittenhouse Rye, Nyak Cognac, sweet vermouth and benedictine. “When I taste something, I’ll never forget it,” Brown said. “Even if I smell something, I can kind of imagine how it tastes.” Roots Southern Table’s vision of the future is to focus on expanding. Before launching additional locations, they’re looking to build on to their Farmers Branch location. “We’re looking to build up,” Brown said. “We’re looking to build this into more than what it is now.”
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Story Title Here By Joshua Drake
Cover illustration by Eriana Ruiz & photos by Brandon Donner
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Café Brazil 2815 Elm Street Dallas, TX 75226 Café Brazil is a popular late night restaurant throughout Dallas and the surrounding area. With six locations, it is easy to find one close by. Their University Park, Deep Ellum (listed above) and Richardson locations are open 24 hours a day, 7 days a week. The food is superb. The service is exceptional. The atmosphere is relaxed. Visitors will not be disappointed. Breakfast is served all day and a coffee bar offers an array of coffee flavors. Café Brazil’s most popular dishes are French toast, a classic breakfast, chicken crepes, and chicken and waffles.
Fuel City Tacos 801 S. Riverfront Boulevard Dallas, TX 75207 Fuel City Tacos is a favorite for Dallasites. Fuel City has some of the best street tacos found in a gas station. Taco enthusiasts will not be dissatisfied. Along with tacos, they also sell elotes. Fuel City Tacos is a cash only establishment. Top protein options include barbacoa, chicken fajita and al pastor.
J’s Breakfast & Burgers 14925 Midway Road Suite #105 Addison, TX 75001 J’s Breakfast & Burgers has been serving the Addison community for more than 30 years. The restaurant is known for its homemade breakfast and cooked-to-order burgers available all day. One particular menu item customers love is the chicken fried steak breakfast special. A second highly recommended dish is the Hobo Breakfast. This dish includes the breakfast necessities: a stack of pancakes, hash browns, eggs and bacon.
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BuzzBrews Kitchen 2801 Commerce Street Dallas, TX 75226 BuzzBrews Kitchen is an urban diner specializing in fresh, healthy food options. While they are not open 24 hours, they do stay open until 2 a.m. The highlight menu item is the bottomless self-serve coffee bar, featuring six rotating flavors. Some noteworthy flavors are the butterscotch caramel and Brazilian Rainforest. Paired with free internet access, BuzzBrews is the spot to get work done. Menu favorites include the French Connection – crepes stuffed with grilled chicken, tomato, button and portabella mushrooms, spinach, Anaheim peppers, poblano based cream sauce, feta and cheddar cheese.
Ol’ South Pancake House 1509 S. University Drive Fort Worth, TX 76107 Ol’ South Pancake House is a family friendly restaurant that has been around for more than 50 years. They are known for their Southern home-style cooking and world famous German pancakes, which resemble a thick crepe. The pancake is filled with fresh squeezed lemon juice, powdered sugar and butter. According to the Ol’ South Pancake website, the dish is served over 40,000 times each year. Other beloved diner staple offerings include chicken fried steak, chicken & waffles, and bacon dippers. The Fort Worth location is open 24 hours, 7 days a week.
Pluckers Wing Bar 5100 Belt Line Road Dallas, TX 75254 In 1991, fraternity brothers Mark Greenberg and Dave Paul looked to fill their late-night wing cravings in Austin only to discover the city lacked wing restaurants that could accommodate a late-night crowd. Two years later they opened Pluckers Wing Bar, which has since become a Texas staple – with 24 locations through the state and more set to open in the future. Their vast menu features over 20 different wing flavors including classics such as barbecue and lemon pepper as well as more unique flavors such as Dr Pepper and peach sriracha. Other popular items include appetizers where they fry just about everything including cheese, pickles, and macaroni and cheese.
The Birth of a Frozen Cocktail
By Desiree Gutierrez
Cover photo by Brandon Donner & photos by Desiree Gutierrez
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A
Texas restaurant staple, the frozen margarita, celebrated the 50th anniversary of its invention in 2021.
The origin of the on-the-rocks version is up for debate among tequila aficionados. However, the frozen counterpart’s origins are clearly documented as being born in the heart of Texas. Dallasite and restaurateur Mariano Martinez birthed the frozen cocktail through meticulous trial and error with an ice cream machine in 1971. LUKEWARM LEGACY Martinez began his restaurant career at the age of 9. Inside his father’s eatery, El Charro, Martinez absorbed his father’s experience like a sponge. As the years passed, Martinez took note of his father’s tips and tricks including a margarita recipe that dated to 1938. Martinez graced Dallas with his own restaurant, Mariano’s
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Hacienda, in 1971. Martinez was ready to make a name for himself in the Dallas eatery scene and was armed with limes, ice, blue agave and triple sec – the Martinez family’s coined special ingredient. Unfortunately, the enthusiasm quickly died down. Although opening night was a success, Martinez was met with criticism on the second night. Complaints came rolling in that the restaurant’s overwhelmed bartender was serving ghastly lukewarm margaritas. “I thought, ‘My restaurant will go bust and I’ve screwed up my dad’s formula,’” Martinez said to Smithsonian Magazine. 7-ELEVEN REVELATIONS Soaked in melancholy, Martinez visited 7-Eleven the next morning for coffee. An epiphany came to Martinez as he crafted his morning brew. The lightbulb in Martinez’s head began to draw parallels between margaritas and Slurpees. If margaritas could be premixed and deposited into a Slurpee machine, his bartender’s woes could be remedied. No longer would his bartender have to juggle between measurements and speed to keep up with demand. A simple flick of the wrist would allow for the icy smooth margarita to ooze into a cup and be crowned with a rim of salt and lime wedge to garnish. All of which could be accomplished within seconds if Martinez could master the feat of freezing alcohol. However, his dreams were once again dashed when 7-Eleven’s parent company refused to sell him a Slurpee machine. Martinez decided to try the next best thing and opted for a secondhand ice cream machine. Martinez intricately dissected
the recipe until he accomplished the perfect balance of water, sugar and his father’s prized recipe to produce the perfect frozen margarita. On May 11, 1971, Martinez pioneered a revolution in the American restaurant business. The adult Slurpee, as The Dallas Morning News food writer Sarah Blaskovich called it, is now ingrained in American culture. Today, the original margarita machine resides at the Smithsonian National Museum of American History in Washington, D.C. THE MOST IMITATED RESTAURANT IN AMERICA Martinez has expanded his business to five locations in the Dallas-Fort Worth area where the signature frozen margarita can be devoured, but this is not the only restaurant where the frozen concoction can be found. Park Cities People newspaper coined Mariano’s Hacienda the most imitated restaurant in America, a title the restaurant proudly claims. “It’s comfort food, it’s comfort drink,” Blaskovich said in an interview with NBC News. “We needed things that made us feel happy and I think a lot of people ordered them, but we saw that non-Tex-Mex, non-Mexican restaurants also started selling margaritas.” The frozen margarita is now a menu necessity for restaurants in Texas. It is not only due to the scorching heat, but also because restaurant goers delight in indulging in the sweet tang paired with iconic chips and salsa. The frozen margarita is now a welcome delight to accompany Mexican fare. Restaurants have leaned toward the frozen margarita as a happy hour staple to turn diners into regulars. “I think the Mexican and Tex-Mex food businesses have a lot of power with their traditions,” Brian Reinhart, former Dallas Observer food critic, said. “Chips and salsa, margaritas, the round tortilla holders, combo plates, there are so many traditions that are a huge part of building a bond with the restaurant and going back and being a regular.” From big chain restaurants, such as Chili’s, to small businesses, eateries are putting their own spin on the iconic drink. Frozen margaritas come in various flavors, with tequila floaters or rimmed with Tajin or chamoy. El Rincon Mexican Kitchen & Tequila Bar with locations in Carrollton, Addison and Frisco, pays tribute to the frozen margarita by offering their own version of the classics. Frozen margarita options include a frozen Mexican candy margarita that includes watermelon pucker, Tabasco and a Tajin salt rim. A happy hour staple is El Rincon’s sangria-rita. “We make our own sangria to pair with the frozen margarita,” Ana Jimenez, a bartender at El Rincon’s Carrollton location, said. With specials, such as $3 frozen margaritas on Wednesdays at El Rincon, it is apparent Martinez’s invention has made its mark and will continue to help the restaurant industry thrive one happy hour at a time.
Top notch margaritas By Desiree Gutierrez
Photos by Desiree Gutierrez
Fifty years after their inception, margaritas have evolved into an array of flavors, colors, textures and sizes. North Texas is not only home to the original margarita, but also home to some of the best margaritas in the country. Ranging from most creative to best overall, here is a list of happy hour musts in the Dallas-Fort Worth area.
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Best overall Frozen House Margarita
El Rincon Mexican Kitchen & Tequila Bar 1114 S. Elm Street Suite 100 Carrollton, TX 75006 The heart of Old Downtown Carrollton has the best margarita North Texas can offer. With prices ranging from $3 on Wednesday to $8 regular pricing, the frozen house margarita at El Rincon is the perfect mixture of El Jimador Blanco, Gran Gala and lime with just enough sweetness to complement any meal. The cocktail offering is known to pack a punch with tequila and just one margarita alone can satisfy that sweet citrus craving.
Best top shelf The Mariano
Mariano’s Hacienda Ranch 6300 Skillman Street Dallas, TX 75231 No best margarita list would be complete without paying an ode to the father of the frozen margarita, Mariano Martinez. Mariano’s Hacienda is home to the best top shelf margarita named after restaurant founder. For $14 and a limit of three per person, The Mariano is a crowd pleaser for those who enjoy the best of the best. Coined their smoothest margarita, The Mariano is a shaken blend of Don Julio Reposado, Cointreau and lime served on the rocks.
Most creative Liquid Nitrogen Margarita Beto & Son 3011 Gulden Lane #108 Dallas, TX 75212
Beto & Son took a leap of faith when the restaurant opted to add the controversial liquid nitrogen to their margarita offerings. Sold at market price, liquid nitrogen margarita provide a drink and a show. Staff bring the alchemy bar to the table as they whisk traditional margarita ingredients with liquid nitrogen and encapsulated fruit pearls to generate a smoke show and frosty Instagram-worthy margarita.
Best value Happy Hour Pitcher
Maestro Tacos 3011 Bledsoe Street Fort Worth, TX 76107 Voted best margarita at the 2021 Dallas Margarita Festival and Fort Worth Magazine’s Best of 2021, Maestro Tacos serves up a house margarita drinkers cannot get enough of. That is precisely why the $30 happy hour pitcher takes our vote for the best value margarita – to share of course. Crafted with quality ingredients, patrons can enjoy happy hour with a team while sipping an award-winning margarita for minimal cost. Maestro Tacos provides a big bang for bucks 3-6 p.m. Monday through Friday.
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By April Pierdant
Photos by Rosa Poetschke
North Texas is one of the numerous regions in Texas serving a variation of distinctive flavorful salsas that can enhance any meal or serve as a stand-alone dish.
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rban Taco, located near Mockingbird Station in Dallas, offers patrons the chance to dig into a choice of three salsas accompanied with chips when ordering their Trio Bowl appetizer. The salsa choices are served separately in three big white bowls and range from a spicy rich Salsa Roja to a creamy soft Avocado Lime Crema Salsa. Urban Taco is just one of many places in DFW to find your next favorite salsa. Steve DeShazo, senior director of Workforce and Career Connected Learning at Dallas College, has been an educator for the past eight years starting off as the director of the culinary program his first year. He loves teaching his students the basic foundation of the art of cooking and equipping them with the necessary techniques to use in the workplace, especially how to make a good homemade salsa. “We teach our students about tomatoes, onions, chiles and herbs as a part of sauce making, so that they can take a fundamental preparation like a tomato relish and then embellish that basic recipe to create variations,” DeShazo said. VARIATIONS OF SALSA Salsas are an added rich component of flavor to an everyday meal. “It adds an additional complexity to whatever you’re enjoying,” DeShazo said. José Ralat, Texas Monthly’s first taco editor, said salsa is like the icing on the cake. “It amplifies and accentuates the rest of the dish,” Ralat said. The variations of salsa are endless – creamy or chunky, a distinguishing pop of flavor, different levels of spice, acidity and colors. “There are as many salsas as there are people,” Ralat said. The trending green, red and avocado salsas, or salsa cremosa, a creamy salsa, have different variations that can be made at home or tried at a local taqueria.
SALSA ROJA Salsa roja, traditional red salsa, is based on preference. The outcome of a preferred salsa varies on the types of ingredients used to make it. A traditional salsa roja can be tomato or chile based, or a mixture of both. It is made with freshly chopped tomatoes or dried chiles, onions and garlic blended together in water. After it is wellblended, cilantro leaves, lime juice and a pinch of salt are mixed in to complete the traditional salsa. Ralat said he loves cooking eggs at home and eating it with salsa de macha, a salsa roja variation made of dried chiles, garlic, nuts and seeds fried in oil and finely chopped. “It’s even great on seafood,” Ralat said. Chile de árbol red salsa is a variation of traditional red salsa made with the seeds from fresh or dried chiles. The chiles are blended together with other traditional salsa components to give the salsa a spicier, burning flavor. SALSA VERDE Salsa verde, traditional green salsa, is a tomatillo based salsa that has developed into a popular trend. Salsa verde is made with tomatillos, onion, roasted and peeled jalapeño and serrano chiles, chopped garlic and cilantro. Jim Knifong, culinary arts instructor at El Centro Campus, said his favorite salsa to make is salsa verde. “I love to use chile verde,” Knifong said. “You can do it with pork, chicken or turkey. You can also use red chilies, but I just like the freshness of the green and the acidity, as well as the heat, and I tend to make it a little spicy.”
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SALSA DE AGUACATE Salsa de aguacate, an avocado salsa, is made of a puree that is equal parts chile verde and avocado. Sour cream can be added for a rich, creamy texture such as the lime crema salsa offered at Urban Taco. Nicholas Randazzo, executive chef at Matt’s Rancho Martinez, said a big part of cooking, especially making a good fresh salsa, is knowing what ingredient goes well with what. “Passion for your craft is what makes something good,” Randazzo said. Sometimes avocados are not used at all in some avocado salsas. “There’s also the use of calabacitas, zucchini, in which it looks and tastes like avocado salsa, but there’s actually no avocado with it at all,” DeShazo said. SALSA CREMOSA Salsa cremosa, a creamy salsa, is dairy based. A common dairy base for salsa cremosa is sour cream. “Salsa cremosa has a thick, rich texture,” DeShazo said. “It’s a creamy chunky salsa.” Salsa cremosa is made with chopped onions,
tomatoes, garlic gloves, arbol chiles, salt and vegetable oil blended together to get a vibrant golden color. Ralat said he recently tried a unique creamy salsa called salsa de suero which contained whey from far west Texas outside of El Paso. “Whey comes from the production of queso asadero, a regional specialty, and it’s mixed into the salsa verde,” Ralat said. “It’s creamy. It’s thick. It’s milky. It’s got a little punch to it. I was surprised by its existence and how wonderful it tasted.” PLACES TO TRY SALSA “Most Tex Mex places will have somewhat good salsa, but you have to find the small nonchain ones if you want to get some really good salsa,” Randazzo said. Randazzo prefers fresh salsa. “Every chef knows fresh is always better,” Randazzo said. “Fresh salsa is very unique,” Knifong said. “You can either make it yourself or, you know, buy something somebody sells fresh, because it’s completely different than, you know, what comes in a jar off the shelf at the grocery store.”
Easy Salsa Recipe By Rosa Poetschke
Photo by Rosa Poetschke
When visiting Tex-Mex restaurants, you are sure to be welcomed by never-ending bowls of chips and salsa. The perfect blend of tomato, onion, lime, jalapeños and cilantro balanced on a crunchy tortilla chip can sometimes feel like a meal in itself. Creating your own salsa may seem daunting, but the recipe is incredibly simple and can be modified to suit your taste. Here is an easy recipe to get you started on your salsa creation journey. Prep Time – 15 mins Yield –
1 ½ cups
INGREDIENTS 1 1/2 4 1/3 1 1/2 1 1/2 1/2 1/4 1/4
pound tomatoes, seeded and roughly chopped red onion chopped jalapeños seeded (if desired) and chopped cup cilantro roughly chopped limes juiced teaspoon Kosher salt teaspoon ground cumin teaspoon garlic powder teaspoon rice wine vinegar, optional
PREPARATION 1. 2. 3. 4. 5.
Seed and coarsely chop tomatoes. Coarsely chop red onion. Add the tomatoes, red onion, jalapeños, cilantro, lime juice, salt, cumin, garlic powder and rice wine vinegar (optional) to a food processor or blender. Pulse to create a chunky puree. Transfer to a bowl to serve or refrigerate for up to five days.