May2018echo

HAYS COUNTY

ECHO MAY 2018

Taco the Town Read the survey that has everybody talking about where to get the best tacos

photo by Moses Leos III

HAYS COUNTY

ECHO is published monthly by Barton Publications, Inc 113 W. Center St., Kyle, TX Contents © February 2018.

Publisher Cyndy Slovak–Barton Editor Moses Leos III Graphics Director David White Contributing Writers Moses Leos III Exsar Arguello Katerina Barton David White

Contributing Photographers Moses Leos III David White Distribution David White Marketing Tracy Mack Jim Darby Teresa Starr Office Manager Wendie Hyer For advertising information, please contact our sales department at 512–268–7862.

See the Hays County Echo online for free at www.HaysFreePress.com

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May 2018

EDITOR’S NOTE

Talkin’ bout tacos

O

f all the cuisine there is to try, tacos seems to have been crowned royalty here in

Texas.

No matter where you go, there’s bound to be a taco truck or restaurant that sells those delectable delights.

It’s with that frame of mind that we at the Hays County Echo serve up all about tacos and taco culture in this month’s edition.

We begin with our search for who exactly makes the best tacos in our area. With the help of our readers,

the results are in and we unveil which area establishment is the titan of tacos.

Next, reporter Exsar Arguello looks into what exactly makes a taco so good. We talk with local eatery owners to gauge how they view taco quality.

Reporter Katerina Barton takes a trip to the east side of Interstate 35

to examine taco truck culture and its popularity.

And what’s a taco joint without chips and salsa as an appetizer?

Our staff weighs in on what goes into a good salsa and why it’s important.

Thinking about tacos tends to make the mouth water. We hope this edition spurs your adventurous side to go out and try a taco.

Bon appetit and thanks for reading, Moses Leos III Editor

IN THIS ISSUE...

Taco Survey Results.............................................................................................3 668 readers give their opinion Taco Culture East of I-35 ................................................................................. 4-5 A whole new world of culinary delights Comfort Food ................................................................................................... 6-7 The best tacos are made with love Salsa Quest 2018 .............................................................................................. 8-9 What goes into good salsa?

Enchilada Soup...................................................................................................10 Comfort food that’s easy to make Much Ado About Mango....................................................................................11 Give your salsa a refreshing, gourmet kick Festive Fiesta Flavors ........................................................................................12 Serve up some spice with fun party dishes Central Texas Events Calendar .........................................................................13 Hays County Echo Service Directory ...............................................................14 Grub Buzz............................................................................................................15

THE RESULTS ARE IN

Best Tortilla:

1) Casa Alde - 41% 2) Spicy Bite - 17% 3) Raza's food truck (in Dripping Springs) - 14% Honorable Mention: Casa Garcia's - 9%

CASA ALDE

SPICY BITE

CASA GARCIA’S

RAZA’S FOOD TRUCK

Best Salsa:

1) Garcia's in Kyle and Buda - 29% 2) Casa Alde - 27% 3) Casa Garcia's - 16% Honorable Mention: Spicy Bite - 13%

GARCIA’S

CASA ALDE

CASA GARCIA’S

SPICY BITE

Best Deals for Tacos: 1) Tie: Spicy Bite/Casa Alde- 30% 2) Raza's food truck -14% 3) Garcia's in Kyle and Buda- 9% Honorable Mention: Pisces- 6%

RAZA’S FOOD TRUCK

PISCES

GARCIA’S

Best Overall Tacos:

1) Casa Alde - 38% 2) Spicy Bite - 25% 3) Garcia's in Kyle and Buda - 14% Honorable Mention: Tie! Bill Miller Barbecue/ Chavelos/Vaqueros- 6%

Above, the Fattie is the most popular taco at Casa Alde. It’s a combinination of potato, egg, bacon, sausage and cheese, served with homemade salsa on the side.

T

he staff here at the Hays County Echo has their own opinions about where to get the best tacos in town, but we posted the question to our readers on Facebook and on our websites HaysFreePress.com and HaysNewsDispatch.com. Out of 668 respondents these were the results when asked about their favorite taco eateries. Overall, Helen’s Casa Alde topped most of the categories.

CASA ALDE

SPICY BITE

GARCIA’S

BILL MILLER CHAVELO’S VAQUEROS

Most Creative Tacos: 1) Casa Alde - The Fattie -40% 2) Torchy's - Anything- 20% 3) Raza's - The Dougie - 16% Honorable Mention: Spicy Bite The Super Taco - 12%

CASA ALDE

Tacos are best for...

92.5% -breakfast 6.3% - lunch 1.2% dinner

Most popular taco meat filling

SPICY BITE CASA ALDE

HOW DO YOU LIKE YOUR TACO?

41%- al pastor 17% carne Guisada 11% Fajita 8% barbacoa 6% chicken 3% fish tacos 3% classic beef 5% other

Favorite cheese for tacos

51% Monterrey jack 28% cheddar 15% queso fresco 3% chile con queso 3% other

Cilantro?

66% Yes! 19% Sure 10% Nah 5% NO!

Sour Cream 58% Yes! 23% Depends 17% NEVER!

TORCHY’S

RAZA’S FOOD TRUCK

SPICY BITE

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TACO CULTURE EAST OF I-35

BY KATERINA BARTON

W

hen you drive down Bebee Road to where it meets High Road in Kyle, it would be hard to miss the many taqueria signs scattered up and down the road.

Most of these taquerias are not permanent restaurants, but instead these babies have wheels.

The brightly-colored trucks have only sprung up in the last 10 years, but they have quickly become a popular staple for the Kyle community east of Interstate 35.

Compared to the mainstream, trendy taco trucks spread across Austin, these are true, authentic taquerias with fresh food made completely from scratch and on the spot.

It might seem a little off the beaten track for some Kyle-ites, but for those who live there, these taquerias are a symbol of their east side culture. These food trucks are popular because people come here to get a “taste from home” with favorites such as sopas, tortas, hamburguesa mexicana and, of course, tacos.

Freddy Hernandez owns Taqueria Brianas located on the popular taco strip. His patrons in the Hispanic majority area like his food because it’s fresh and reminds them of Mexico.

“People are looking for a familiar culture here,” Hernandez said. “Some people, like me, who were born in Mexico and then moved here, we want to eat like we did over there. That’s

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May 2018

what we try to do here. We try to make our food feel like home.”

Hernandez moved to Kyle from California 12 years ago and he brought along some Californian-Mexican flavors to make his menu unique.

“We are trying to make our own recipes, we don’t copy nobody,” Hernandez says.

“People like our food because we put our own marinade, our own seasoning.”

His most popular item, and what he’s most proud of, are his mini tacos: five small corn tortillas filled with your choice of meat, sprinkled with cilantro and onions, and topped off with red or green salsa. ¡Provecho!

When Hernandez first moved to Kyle’s east side there were no food trucks to be seen.

A few years later, when he started his own taco truck business, he was the only one of maybe two other taco trucks. Now, there are many more trucks, but he’s still a popular spot on High Road with customers streaming in from 9:30 a.m. to midnight, six days a week. He also recently opened a kitchen in the gas station across from the Kyle Post Office.

It is no wonder these trucks became popular in the rural area east of I-35 when most restaurants are located 10 to 15 minutes away along the corridor. The close proximity of the taco trucks is a bonus, along with the authentic flavors, but people also appreciate the fresh ingredients.

Marta works the window

of a taco truck on Hwy 21.

She says her truck gets a lot of traffic because it is located off of a main road on the east side. Everything on the menu at her food truck is made fresh to order. Even the pastries and tortillas are handmade every morning.

Hernadez also uses all fresh ingredients and grills all of his orders on the spot.

If you haven’t been to one of these trucks yet, then take a detour off the I-35 frontage road and drive through the taco-truck-capital of Kyle, fill your belly, experience the culture, and maybe even practice some Spanish.

FREDDY HERNANDEZ, OWNER OF TAQUERIA BRIANAS (photos by Katerina Barton and Moses Leos III)

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COMFORT FOOD

The best tacos are made with love I

THE KITCHEN AT HELEN’S CASA ALDE (photos by Moses Leos III)

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May 2018

BY EXSAR ARGUELLO

t’s no secret that the key to understanding a culture is through its cuisine. Food, historically, has been a key component in bringing family together while combining traditions that span generations.

For Latinos specifically, there is nothing more important than being able to provide food on the table. It’s a sign of love, hospitality and respect. And in my family specifically, no morning starts better than with a few breakfast tacos to get you through the day.

The breakfast taco is a classic dish that has crossed cultural boundaries and is a staple of Texas heritage, no matter where you are from or what your ethnicity is.

In Buda, Casa Alde continues the family tradition through breakfast tacos made by hand and from scratch. But what exactly makes a good breakfast taco, well, good?

“Every morning our cooks come in at around 5 a.m. to get started on our tortillas,” said Renee Alcala. “It would be a lot faster for us to go and buy some at a grocery store, but this process has been done in our family for years. It’s just how we do things.”

Every good taco starts with a good tortilla. Whether your preference is corn or flour, a good tortilla is made from scratch.

Alcala’s mother and founder of Casa Alde, Helen, would not want the process any other way. It may take more time, but the family tradition must live on.

“My mother in heaven would not be happy if I wasn’t preparing our food the way it should be,” Alcala said. “There are no shortcuts here – just good tacos.”

But a good taco doesn’t just encompass a good tortilla. It must include staple ingredients and a great salsa to top it off.

The Fattie is the most popular taco at Casa Alde, combining potato, egg, bacon, sausage and cheese, served with homemade salsa on the side.

For Latino cultures, it isn’t taboo for breakfast to include some sort of meat

besides egg as protein. Barbacoa, or Alcala said the same chefs have shredded beef, is an important probeen preparing the food and working tein that can be served at all meals. with the family business for nearly 15 But it is especially good in a taco. years, adding a level of comfort and “We have barbacoa, fish tacos and consistency to the product and the all your traditional customer. breakfast toppings,” As a Hispanic and Alcala said. “We like third generation “My mother in to give our customers Mexican-American, heaven would a variety of toppings one aspect of the while giving them the culture I am proud of not be happy if opportunity to enjoy is the food. what they like.”

Latinos are known I wasn’t preparA good taco isn’t for their hospitality complete without and that always being our food the good salsa. The gins in the kitchen. homemade recipe at My grandmother, way it should Casa Alde is seen as although thousands be. There are no of miles away from a layer that can enhance the food and me in Northern shortcuts here – not as a necessity.

California, never fails Some people don’t make me feel at just good tacos.” to like salsa and some home when I visit. people love it, Alcala The process be–Renee Alcala, said. It’s not necesgins with good food, owner of Helen’s Casa Alde sary for a taco, but good family and a lot it can add flavor to of love. Something as a dish and make it that much more simple as a tortilla with some egg and enjoyable, he said. bean can transcend just its purpose The success of Casa Alde can be as food, but connect people in an encredited to its environment. The vironment filled with love and service restaurant has regular customers who to others. enjoy the feeling of “home” associated And at the end of the day, that is with one of the oldest dining spots in what makes a good taco. downtown Buda.

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2018

SALSA QUEST

(photos by Moses Leos III)

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â—†

May 2018

BY MOSES LEOS III

F

or many Texans, heaven can only be described as taking that first bite into a crispy, crunchy tortilla chip drenched with tangy, spicy salsa.

Just thinking about it now probably makes most mouths water. There’s just something so well, Texan about the whole chips and salsa experience.

For the outsider, there doesn’t seem to be much to the whole damned thing to begin with. A geometrically shaped salty snack paired with pureed tomatoes doesn’t seem so special.

But say that to the face of a true Texan and you’ll probably be laughed out of the cantina.

Yes, chips and salsa is a staple in our region, like it or not.

Today’s Mexican restaurant culture practically demands and expects chips and salsa as the go-to appetizer.

And to add a charge for providing chips and salsa? We can take our business elsewhere, thank you very much.

It’s with that in mind that we at the Hays Free Press took it upon ourselves, reluctantly, to taste-test a handful of salsas from restaurants around the area.

The idea wasn’t so much just about which salsa was the tastiest or the “best,” but rather to gauge what we felt went into the salsa that we preferred.

And so we went, obtaining salsas with the gracious help of a handful of restaurants, who were more than happy to participate.

From the moment the first bag of corn chips was ripped open, the Hays Free Press newsroom turned into a veritable feeding frenzy.

Over the next hour, Hays Free Press staffers circled a table much like sharks sensing blood. Hands armed with chips began criss-crossing each other in the task of scooping up that red delicacy.

It didn’t take long before comments began pouring in.

“Ooh, this one is a little bit spicy, I like that,” one staffer proclaimed, as he double

fisted corn chips.

Others commented on the salsas texture and make up, and how it differed from the others.

Some of the salsas had a sweet flavor with fresh chunky ingredients. Others harbored a traditional taste, or perhaps featured a basil flavor not tasted in the others.

Every taster had his or her favorite. Every person also had a salsa he or she didn’t like, too.

But perhaps what makes the chips and salsa experience so satisfying is its mysterious qualities. You never quite know what you’re going to get.

Reporter Carlie Porterfield said her favorite salsa is the kind with roasted tomatoes, jalapenos, cilantro, onions and avocado, all blended together in a traditional molcajete, or stone grinding tool.

“The salsa has a thin consistency, perfect for piling on a taco or a plate of migas,” Porterfield said. “It doesn’t have enough heat to clear your sinuses, but is a nice wake-up call on a plate in the morning.”

For some of us, salsa goes far beyond the appetizer pairing we see on the table.

Reporter Exsar Arguello said his grandmother, who grows and harvests her own vegetables and peppers all year around, makes his favorite salsa.

That process extends to picking the perfect peppers and then grinding them with a pestle, before they’re thrown into a blender with other ingredients for taste.

The outcome is often refreshing, but not overpowering to the point where it masks the dishes, Arguello said.

Rather, the goal is an accompaniment – a side that tells much more than just a bowl of tomato juice.

“A good salsa, just like any Mexican dish, tells a story.

It’s about doing things based on tradition,” Arguello said.

It does not cut corners in the cooking process and it is always made in good faith to take care of the people it is feeding.”

SALSA TIPS S

alsa is a pretty simple food, and if you have a salsa garden, you can have most of the ingredients readily available in your yard or on your patio. All you need are a couple of high-yielding tomato plants, peppers, garlic, onion and cilantro (if you’re not among the 15% that thinks it tastes like soap).

Combine the above ingredients in just about any form and you can’t go wrong. But if you’re still having trouble finding just the right taste and texture, there are a few things you can try.

KEEP IT FRESH? First, you should decide if you want a fresh salsa or roasted. If you keep your veggies fresh, you’re going to get a bright, refreshing taste. If you roast your vegetables first, you can achieve sweeter, richer tastes.

IT STILL NEEDS SOMETHING Other ingredients you can use to hone the taste are salt, sugar, vinegar or lime juice.

GO GOURMET Don’t be afraid to experiment a little with your vegetables. Other vegetables, or fruits, you may want to experiment with are bell pepper, radish, jicama, corn, avocado, black beans, tomatillos, mango, etc. You can throw in some herbs with your vegetables or fruits to give it a gourmet kick, like basil, mint, parsley or oregano.

TEXTURE Another thing to consider when preparing your salsa, is how chunky do you want it. If you use a food processor, your salsa can come out foamy or mixed so much that some tastes overpower others. Leave it a little chunky and the flavors will retain a little more of their identity. So while there is no judgement against using a food processor, this salsa maker prefers to cut his vegetables by hand for optimum texture and taste.

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COMFORT FOOD MADE QUICK AND EASY FAMILY FEATURES

A

steaming bowl of savory soup is the perfect comfort food. It’s a time to cozy up and enjoy the warmth of being inside while indulging in some of your favorite flavors.

The rich, hearty tastes and textures of a soup result from the seasonings, spices and melding of different ingredients while it slowly simmers to perfection.

However, when there’s no time for lots of prep and cooking, there are shortcuts

that don’t sacrifice taste.

For example, when time is short, a can of READ Southwestern Bean Salad gives you a head start. The robust mixture of black beans, corn, hominy and kidney beans in a slightly spicy, chili-lime accented tomato sauce is just right in recipes that boast TexMex flavors like this Chicken Enchilada Soup. Just add a few pantry staples and some sauteed chicken for a warming pot of soup in about half an hour.

For more quick and easy recipes for the season, visit readsalads.com.

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www.HaysFreePress.com or www.HaysNewsDispatch.com TEXAS LEHIGH CEMENT COMPANY LP We make the stuff GROWTH is built on.

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CHICKEN ENCHILADA SOUP

Recipe courtesy of Dinner, Dishes and Desserts on behalf of READ Salads Servings: 6 2 teaspoons olive oil 1 pound chicken breast cut into 1/2-inch cubes 1 small onion, finely chopped 2 cloves garlic, minced 1 can (10 ounces) enchilada sauce 2 cups reduced-sodium chicken stock 1 can (10 ounces) diced tomatoes with green chilis 2 cans (15 ounces each) READ Southwestern Bean Salad salt, to taste pepper, to taste crispy tortilla strips (optional) shredded cheddar cheese (optional) diced avocado (optional)

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May 2018

In large saucepan or Dutch oven, heat olive oil over medium-high heat. Add chicken and onion. Cook 5-6 minutes, or until chicken is browned and onions are soft, stirring occasionally. Add garlic; cook 1 minute, until fragrant.

Stir in enchilada sauce, chicken stock, tomatoes and bean salad. Bring to boil.

Reduce heat and simmer 10 minutes.

Season with salt and pepper, to taste.

Serve with tortilla strips, cheese and avocado, if desired.

Source: Seneca Foods

See solution, page 12

MUCH ADO ABOUT MANGO The warmer temperatures call for a menu that’s light and healthy, but with a uniquely tropical flavor. For an easy, casual entree with a beachy feel, this easy recipe for Mango Salsa is sure to please. Find more recipes at culinary.net.

Mango Salsa

• 2 large ripe mangos, peeled, pitted and chopped • 1/ cup minced red bell pepper • 1 tablesoon lime juice • 1 tablespoon chopped fresh cilantro • 2 green onions, sliced (green tops only)

1. Combine all ingredients. Serve with chips or use as a topping for your favorite dish.

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FESTIVE FIESTA FLAVORS

Serve up some spice with fun party dishes FAMILY FEATURES

Make your next fiesta one to remember with colorful decor, festive touches and, perhaps most importantly, unique and mouthwatering recipes that bring guests back for seconds.

To achieve the ideal flavors of a fiesta done right, try bringing something new to the table with recipes like

these party-pleasing Tortilla Pizzas for a special main dish, crunchy and refreshing Coleslaw with Green Chile Dressing on the side and, for a decadently unique dessert, Jalapeno Brownies.

These party-perfect recipes can help you take flavors to new heights while adding a kick of spice when you incorporate quality ingredients like Rio Luna Organic Peppers.

The peppers are cultivated by a company with more than three decades of experience.

They manage the whole pepper process from annual seed selection to grower partnerships, cultivation and packing.

Available in four spicy varieties - Diced Jalapenos, Nacho Sliced Jalapenos, Diced Green Chiles and Large Chopped Green Chiles - you can add a pop of peppers to your next

celebration. Because the peppers are organic certified, non-GMO, fat free, cholesterol free, low calorie and kosher, you’ll be able to pack an extra punch of spice without serving up unnecessary ingredients.

To find more ways to spice up your fiestas as well as everyday recipes, visit riolunapeppers.com/our-meals, and find Rio Luna Organics on Facebook and Instagram.

Jalapeno Brownies

Tortilla Pizzas

Prep time: 15 minutes Cook time: 10 minutes Servings: 4 4 1 4 1

flour tortillas (8 inches) can (15 ounces) refried black beans fresh plum tomatoes, chopped can (4 ounces) Rio Luna Organic Nacho Sliced Jalapenos, drained 1 1/3 cups shredded Mexican cheese blend 1 tablespoon chopped fresh cilantro chipotle-ranch dressing (optional)

Heat oven to 400 F. Bake tortillas directly on oven rack 2 minutes. Cool. Spread 1/4 cup beans onto each tortilla. Top evenly with tomatoes, jalapenos and cheese.

Bake 8 minutes, or until cheese is melted. Sprinkle with cilantro just before serving.

Tip: For added flavor, drizzle pizzas with chipotle-ranch dressing.

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May 2018

Heat oven to 350 F. In medium bowl, whisk oil, sugar, eggs, jalapenos and vanilla until blended.

In separate bowl, combine flour, cocoa powder, baking powder and salt; add to egg mixture. Mix just until combined. Pour into greased 8-by-8-inch baking pan.

Bake 15-20 minutes, or until brownies pull away from sides of pan easily. Cool in pan on wire rack.

Tip: Dust with powdered sugar before serving for added flavor and enhanced presentation.

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Prep time: 15 minutes Cook time: 15 minutes Servings: 16

1/2 cup vegetable oil 1 cup sugar 2 eggs 1 can (4 ounces) Rio Luna Organic Diced Jalapenos, pureed 1 teaspoon vanilla 1/2 cup, plus 3 tablespoons, all-purpose flour 1/3 cup cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt powdered sugar (optional)

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Coleslaw with Green Chile Dressing

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Prep time: 20 minutes Servings: 6

1 1/2 cups mayonnaise 1 cup sour cream 3/4 cup Rio Luna Organic Diced Green Chiles, drained 6 tablespoons apple cider vinegar 2 tablespoons Dijon mustard 2 tablespoons Sriracha sauce 2 tablespoons agave nectar 2 cups shredded napa cabbage 1 cup shredded red cabbage 1 cup shredded carrots 1/2 cup thinly sliced white onions 2 1/4 teaspoons kosher salt, plus additional, to taste 1/2 teaspoon ground black pepper, plus additional, to taste

In medium bowl, whisk mayonnaise, sour cream, chiles, apple cider vinegar, Dijon mustard, Sriracha and agave nectar until well blended.

In large bowl, combine napa cabbage, red cabbage, carrots, onions, salt and pepper. Add mayonnaise mixture; toss until well coated. Season with additional salt and pepper, if desired, to taste.

Tip: Coleslaw can be prepared ahead of time and refrigerated up to 1 day. Toss before serving.

Texas Lehigh Sudoku Solution, from page 10

Central Texas Events Calendar May 4-6

Starlight Symphony Orchestra’s “Un” Concert Kyle & Wimberley

The Central Texas community orchestra, the Starlight Symphony will be performing pieces that include the word “Un”, such as Schubert’s “Unfinished” Symphony. The first concert will be on May 4 at the Hays Performing Arts Center in Kyle, the second performance will be at the First Baptist Church in Wimberley.

May 5

Market Day - Wimberley

The oldest outdoor market in the Texas Hill Country and the second-largest in the state, featuring more than 475 booths filled with art, crafts, antiques, and treasures. Stroll through the tree-shaded paths of Lions Field, listen to live music, and shop to your heart’s content.

May 5-6

Pecan Street Festival - Austin

Stop by Austin’s historic Sixth Street and browse through the many booths of the vendors, artisans, jewelers, and small business owners. While you’re at it, grab a bite to eat, stop to listen to the live music, and enjoy the 41st annual spring Pecan Street Festival.

STAY INFORMED Get all the latest news in Buda, Kyle and surrounding communities at

HaysFreePress.com

www.

Get all the latest news in Dripping Springs, Wimberley, and Driftwood at www.HaysNewsDispatch.com

May 6

Buda Farmers Market - Buda Eat and shop at the new Buda Farmers Market location at the Buda Mill and Grain, 308 S. Main Street.

May 12

Market Day - Kyle On the second Saturday of the month, local vendors sell arts and crafts, and farm-to-market items, plus live music and more.

May 12

The Race to Brunch 5K & Festival - Dripping Springs Participants will run along the trails in the Caliterra community along the scenic Onion Creek. A toast at the finish line will be hosted by event partners, Twisted X Brewing Company. The event will also feature food from a variety of Dripping Springs restaurants and food trucks.

May 19

May 12

The traveling Austin Flea will be visiting Fall Creek Vineyards in Driftwood for a day full of art, food and vintage shopping.

Join the Czech Melody Masters as they play their accordions and make some polka music at the Squeeze Me On the Square: Squeeze-Box Music Fest during Market Days in Kyle at the City Square Park.

Austin Flea - Driftwood

FARMERS®

Squeeze Me on the Square - Kyle

PrePlanning • aftercare Program cremation • traditional ServiceS

Debbie Thames Insurance Agency AUTO • HOME • LIFE BOAT • HEALTH 251 N. FM 1626 #2C • Buda, TX 78610 Office: (512) 312-1917 • Fax: 312-0688 Email: dvthames@austin.rr.com Monday-Friday, 9am-5pm Your Business & Referrals Are Appreciated

FM 2770 & Kohler’s Crossing • 1715 Kirby, Kyle, TX 78640 in Plum Creek

512-268-8200 H www.HarrellFuneralHomes.com page 13

Hays County Echo Service Directory AIR CONDITIONING A&E Air Conditioning & Heating, LLC

Free furnace special, $500 off complete system or 15% off any repair by mentioning you saw us here.

512-312-9535 www.ae4cool.com

NEMEC Heating and Air

Proudly serving Central Texas.

Residential, commercial and after hours available. chris@nemecheatingandair.com 512–312–9081 512–789–5132

AUTOMOTIVE AMM Collision Center

Three great locations!

Kyle: 21681 IH–35, 262–1013 Austin: 11740 Manchaca Rd., 292–1060 Dripping Springs: 3990 Hwy 290, 512–894–3888

Buda Automotive

You know us... by our reputation!

Full service car & truck repair.

601 S. Loop 4 in Buda 512–295–2832

Central Garage, LLC

Complete Auto Repair, Monday-Friday, 8 a.m.-5:30 p.m.

20 Hwy. 290 West, Dripping Springs 512-894-4114 or 512-858-4252

COMPUTER SERVICE Hays Technical Services

Want help selecting the best value? Office systems not maintained? Did your kids or employees leave your computer useless? mike@haystech.com

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May 2018

DIRT Rick-Rob Trucking

Loam, topsoil, sand, gravel, roadbase, asphalt millings, granite, compost mix. Tractor work available. Specializing in country driveways.

512-858-7952. robinnds@aol. com, www.rick-rob.com

LEGAL SERVICES John A. Hall

Attorney and Counselors At Law Business law, wills, trust, probate, family law, divorce, custody, consumer law, deceptive trade, property law, landlord–tenant law, personal, injury, DWI, criminal defense, debt defense, general civil litigation. 130 Hall Professional Center , Kyle, TX. 512–268–6425

FENCING HTC Fence & More

Wood fences built right. Repairs, gates, post replacements, fully insured. Mowing $45 for standard yard (mow, edge & cleanup). Free estimates, veteran owned.

830-556-7445

GLASS SERVICE Berry Glass Company

Commercial and Residential Contract glazing, storefronts, insulated glass, furniture tops, tempered glass and mirrors. Framed & frameless tub & shower enclosure.

5360 Industrial Way Dr., Buda, TX 78610. 512–312–2767

LANDSCAPING Daniel Stone & Landscaping Supplies

We deliver. Grass: St. Augustine, Buffalo, Bermuda, Tifway.

Chopped rock, patio rock, flagstone, drystack, gravel, river rock, mulch, sand and loam.

12015 Hwy 290 W, Cedar Valley, Austin. 512-288-8488.

Who Does Your Lawn

Call Jesse Reyna at 512-7882180 or email apa6207@ sbcglobal.net Offering competitive pricing and superior service in the Manchaca, Buda, and Kyle area since 2010.

Taking care of all lawn needs so you can play. Mowing, trimming, edging, debris removal, flower bed maintenance

PAINTING Texas Star Painting

Interior and exterior painting.

Siding & rotten wood replacement.

Sheet rock repairs. Wallpaper removal & wall texture. Pressure washing. Insured & References available, 512-699-0441.

PLUMBING Prince Plumbing Company

Residential repair, remodeling, water heaters, sewer maintenance, slab & gas leak repair. 20 years experience, family owned and operated.

512–312–0710

Johnson Plumbing

Residential and commercial repair.

John Johnson, 512-690-3298 JohnsonPlumbingServices.com MPL#40749

POOL SERVICE G&S Pool and Spa Service

Serving South Austin, Dripping Springs, Driftwood, Kyle and Buda since 1994. 512–326–4695. www.gspoolspa.com

High Tide Pool Service

Over 10 years cleaning and maintaining pools. Drain & cleans pressure washing, full service repairs, replastering. Free estimates, call Keith Miller at 512 965-3465.

REMODELING Tri–County Construction

Let us make your dreams a reality!

Specializing in custom remodeling and insurance repairs since 1984.

Fully insured. 512–282–6224

Wild West Remodeling

No job too small or too big!

Kitchen/bath remodels, painting, tile, siding, decks, trim, door & window replacements, drywall repair, electrical and plumbing.

Curtis Dorsett, 512–402–4704

ROOFING Area Roofing Company

Serving Hays County. Residential & Commercial. Free estimates.

Insurance claims welcome. Ron Johnson, owner. 512–312–5050

SEPTIC SERVICES All American Wastewater Solutions, LLC

Septic problems... Let us help!

Locally serving our community since 1982. Septic repair and installation specialist, septic tank pumping and servicing, aerobic system servicing and more.

Commercial and residential. www. allsepticcheck.com, 512–282–3889.

Sellman Enterprises, Inc.

Septic plumbing, cleaning, repairs Commercial & Residential Serving the Hays Metro area, including Travis, Blanco, Bastrop, Williamson & surrounding counties.

512–312–0002 www.SellmanSepticServices.com

SHOE REPAIR Austin Shoe Hospital

Quality boot & shoe repair as well as purse and luggage repair.

Ten locations in Central Texas including: Ben White & Manchaca, 512-440-8788; Hwy 290 & Nutty Brown Rd., 512-827-3398; and Hwy 290 in Oak Hill, 512-2886386.

SIGNS & BANNERS Sky High Quality Signs, Inc.

Banners, vinyl decals, vehicle wraps, realty signs, trade show signs, window graphics. 15% off first time customers. 512-504-3283.

TREE SERVICES Lees Trees

Firewood, pruning, tree removal, chipping, planting, cedar posts, bulk mulch. Free assessments & estimates. Affordable oak wilt treatment. Schedule ball moss treatment for June. Call Marcus Lees at (512) 858-4018, leestrees@vownet.net

WINDOW TREATMENTS Made in the Shade

Custom window treatments at affordable prices. Graber, Hunter Douglas, Norman and more.

Blinds, shades, draperies and shutters. Low prices with lifetime guarantees and fast professional installation. Call 512-847-8970, www.madeintheshadeofwimberley. com

Grub Buzz

PIES FRIES TACOS ENCHILADAS SOUPS WINGS BARBECUE BURGERS SANDWICHES SNACKS COCKTAILS

Serving breakfast and lunch and now open for dinner

Breakfast, Lunch and Dinner on Wednesdays, Thursdays and Fridays Kids eat free on Wednesdays

100 N Main Street, Buda, TX 78610 • (512) 312-4387 www.BrooklynsDownSouth.com

No sauce.

No forks.

No kidding.

GERMAN-STYLE BARBECUE RESTAURANT IN LOCKHART, THE BARBECUE CAPITAL OF TEXAS!

Business Hours: Monday - Saturday: 10:30 a.m. - 8 p.m.

Closed Sunday

619 N. Colorado St. • Lockhart, TX 78644-2110 Phone: 512-398-2361 • Fax: 512-376-5576 kreuzmarket@sbcglobal.net

Want to join Grub Buzz?

Call Tracy at 512-268-7862 or email ads@bartonpublicationsinc.com to advertise your restaurant today. page 15

Well-Check Exams Book directly online Bring your sports & camp paperwork; we’ll fill them out for free!

Get a full picture of your child’s health

Schedule a well-check exam today at ARCbooknow.com

3420 FM 967, Ste B-100 Buda, TX 78610 967 Wiley Way

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May 2018

512-295-1608 1626

Clinic Hours M–F: 7:30am–5:00pm

ARC Kyle Plum Creek 4100 Everett St, Ste 400 Kyle, TX 78640

Everett

Buda Sportsplex Dr

ARC Buda

512-295-1333

171

Kohlers Crossing

1626

35

Clinic Hours M–F: 7:30am–9:00pm Sat & Sun: 8:00am–5:00pm