Finalfoodieaustin

foodie

austin THREE EASY RECIPES for busy weeknights

AUSTIN’S TACOS: culture and lifestyle

A SWEET TOOTH: exploring Austin’s dessert options

RUSH HOURS: when are the busiest times at a restaurant?

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2 | Foodie Austin

foodie austin Fall 2017 | 3

Table of Contents Sesame nooclles Page 10

Letter from the Editors page 4

Keep Austin Full Page 12 Taco Time Page 6

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Asians in Austin Page 24

Rush Hours Page 28

Where’s It From Page 16

Margherita Pizza Page 34

How to: Neopolitan Pizza Page 22

Austin to go Page 18

Temptingly Tasty Page 30

Fall 2017 | 5

SAM

Manager of Facts

My name is Samuel Hadad. I am a freshman at LASA High School in Austin, Texas. My articles are about food found in Austin. I am very fond of food. No matter what day, in Electronic- Magazine, or Ezine, class, I can be found eating food. From microwave macaroni and cheese, to Angel Food Bar, I can be found eating food. My articles are on all types of food. My articles are all about things I have eaten in Ezine class. I wrote about Cypress Grill, and once I ate popcorn shrimp. I wrote about Lick Honest Ice Creams, and once I had ice cream in class. I also wrote about Chi’Lantro, which is a mix of Korean BBQ and Mexican food. At different times, I have had sushi, brisket, and tacos. This experience was a rollercoaster. I learned how to work with all types of people. My groupmates are all different. I learned how to use InDesign, Photoshop, and many other Adobe programs. I learned how to not be shy when talking to owners of restaurants. Overall, this experience was great and was a great ride.

JORDAN

Feature Article Administractor

My name is Jordan Riechers. I am a freshman at the Liberal Arts and Science Academy in Austin, Texas. I love listening to music and playing soccer. Usually in class, I will be listening to music. I listen to all types of music, old and new, all genres, and even different languages.

In class, I listen to music to tune out the people around me because they are very loud. Outside of school, I usually play soccer. Around soccer and schoolwork, I rarely have any free time to do anything else. Our group chose to write about food because all of us are really interested in food. Other group members chose to write about a specific type of food, but I couldn’t narrow it down to one type of food.

I used my favorite restaurants to talk about. This article is interesting because it talks about all different types of food and also talks about restaurants all around Austin. This can allow people to try new restaurants around where they live. For tourists, this also gives them knowledge about the best restaurants in the Austin area.

6 | Foodie Austin

SOPHIA

Copy and Content Supervisor

I am a freshman at LASA in Austin, Texas, where I was born.

Some of my favorite activities include playing soccer and learning German. I love 80’s music and movies- my favorite movie is The Breakfast Club and the Cars and Tears for Fears are some of my favorite bands. My ideal cold Saturday afternoon is watching a crime show and drinking hot chocolate. When I grow up, I want to live in London because of the many food options. Trying new food is very important to me, and I enjoy different cuisines all over the world, many of which are represented in Austin. My favorite food is sushi, though I especially like all Japanese food. I decided to focus on tacos because Austin has a lot of different types of food, including many taquerias. I love all types of tacos. My favorite part of E-zine has been working with photoshop and making food to take pictures of.

Photo Editor

SHIH EN

My name is Shih En Lin, and I am in charge of the photography regulation within the development of the magazine, and I am currently a student at LASA high school. My favorite times of day is when I eat, and I particularly like eating out. There are many different places to get food, as well as many different types of food. As a result, it may be hard to know where to go, or stay stuck eating at the same place. Every.

Single. Time. This is been a problem in my home where every time we go out to eat, it is always the same few places. I joined in on this magazine topic because I find it relatable. Given that my family always go to Asian restaurants, I believe that I have the expertise to recommend a few different places to go. Throughout this journey on the topic of restaurants, I have met many owners, and they are not as businesslike as I had originally thought. They are just people and like everybody you can find on the streets.

CRISTAL

I am a freshman at LASA. I was born in Tucson, Arizona and I moved to Austin when I was three. I travel to Mexico every year. I would love to visit Madagascar. I’m learning French and Portuguese. My favorite book is Harry Potter and the Sorcerer's Stone by J.K Rowling. by I‘ve been playing soccer for 10 years. I also enjoy playing volleyball. I love Italian food. My favorite movies are Lilo and Stitch and Wonder Woman. I love watching Prison Break. And Psych My favorite actors are Wentworth Miller, Timothy Omundson and Misha Collins. My favorite food is Pad Thai and my favorite chips are Takis. I love blackberries and guava. I was the Layout Editor while creating the magazine you're reading right now! I chose to write about desserts because I noticed that Austin is home to many different types of desserts.

Layout Editor

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8 | Foodie Austin

You don’t have to cook fancy or complicated masterpieces - just good food from fresh ingredients.

- Julia Child

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The Taco Culture

Exploring Austin’s Taquerias

by Sophia Heinzen

S

aturday morning at Pueblo Viejo Taqueria in Austin, Texas, there is a group made up of worshipers from a megachurch on the other side of the city gathering in the big, drafty room. The stage at the end of the room is home to speakers and crisscrossing wires, where a man stands, singing Christian rock songs. At the back, a woman hands out breakfast tacos and bus passes to the homeless, which they do every Saturday. The place is frequently the scene of such meetings. Interacting with different communities in Austin and giving back to their own community is arguably the most important part of this local Austin business.

Each taqueria attributes different cultural aspects to Austin and its local communities, contributing to Austin’s diversity. According to “Eater Austin,” some say Austin was the pioneer of the breakfast taco. Initially, it was not expected to have much success, but it quickly became a nationwide phenomenon. Taqueria owners are a driving force in Austin’s cultural diversity, however, owners struggle in making their business stand out.

Owners in Austin had specific reasons for opening their restaurant. “I was living in Mexico 10 years ago, when

10 | Foodie Austin

I went to college, and I had a friend that opened a taqueria, and I asked him, ‘why are you going to open a taqueria in Monterey, Mexico if there are thousands of [them]?’” says OneTaco co-owner Axel Beverido.

After seeing his friend’s success, Berevido and another friend decided to open their own in Austin, Texas.

But it hasn’t been all smooth sailing from the start for any taqueria, all having started with barely anything.

The “taqueria” sign at OneTaco chairs, contributing to the resta

“We started with a pushcart, a modified popsicle cart, or a paleta cart, which is a Mexican popsicle — in 2016, we started the first day of South by Southwest just walking around with the paleta cart selling tacos off of it,” says Vaquero Taquero co-owner Miguel Cobos of his local taco food truck.

Since the start of the business, there has been a significant upward climb to achieve the ideal taqueria.

“We’ve been open almost seven years,” says Pueblo Viejo owner Maria Corbalan as she describes her experience. “We started with a small food truck; we got a couple more food trucks on the way, and then, a couple months ago we opened this brick and mortar.”

There are, of course, things that can affect the business plan while it is still developing.

“I think all of our experiences, in the first

A taco from the Vaquero Taquero food truck. (instagram.com/vaquerotaquero/2017)

o. It sprawls over the white tables and red aurant’s authentic feel. (Sophia Heinzen/2017)

. It is located at 4301 Duval Street in Austin.

“What we bring to the Austin community is the culture of South Texas,”says Cobos of Vaquero Taquero’s contribution.

According to austintexas.gov, no ethnic or demographic group makes up the majority of Austin’s population. There is a growing Hispanic population in Austin and it may soon be close to equal the Anglo share, showing Austin’s increasing diversity. Taquerias may have contributed to this growing cultural mix.

Taqueria owners come to Austin and are able to live their life in a way where they can still live their lifestyle. They contribute a large portion of it to Austin’s diverse community. “We really are selling the customers our culture, just living our culture like we do every day,” says Cobos.

Austin can inspire people to open taquerias, whether it is to create a nostalgic environment or share their culture with others, according to Cobos and Corbalan.

couple of years, helped us mold the concept, and menu, [and] the food,” says OneTaco coowner, Antonio Avila.

Experiences are not the only thing that affects the business plan. Culture, according to Corbalan, is the most apparent inspiration for restaurants, especially taquerias.

There are other reasons Austin might spur people to start one, however. Says Cobos, “We chose tacos because we were from South Texas in the Rio Grande Valley, and, like most people from there that live in Austin, we always feel betrayed by Corbalan the people that sell tacos here.”

“People from Austin like to embrace things from other places.”

Austin is known to be welcoming to other cultures and opinions as well.

“People from Austin like to embrace things from other places around the world. They’re very open to try different things, so they like things to be authentic,” says Corbalan.

Each taco restaurant brings something different to the community, even if they have similar inspirations.

–

Cobos is talking about the businesses that do not prepare their tacos traditionally.“They don’t make their own tortillas, they don’t even have a vertical skewer for Al Pas Fall 2017 | 11

tor- in my personal words, they’re selling wraps, not tacos,” says Cobos.

“They’re selling what is a phony taco, a watered-down version of what a taco can really be.”

Not only is this frustrating to some owners, it can be perceived as offensive. Cobos views this “phony taco” as cultural appropriation.

“I saw it as people appropriating the culture of Mexican food, and capitalizing on it, meaning making money through it, but not upholding the quality that it can be,” says Cobos.

People have come up with ways to defend the culture, however, and stick by it while others stray from it.

Austin businesses such as Vaquero Taquero and OneTaco have decided to cling to the lifestyle and serve tacos the right way.

They decided to use tacos themselves as a defense against the restaurants that serve these wraps, making them using traditional methods. “We decided to do tacos as a form to defend the culture of Mexican-Americans ourselves, and we decided to make it the right way; making our own flour

tortillas, corn tortillas; making our own marinade, our own salsas,” says Cobos.

Austin taquerias have different ways of being genuine, from the food to the decoration. “It’s the authenticity factor — it’s like the tables, and the wording, and the branding around us is like something that’s either reminiscent to people that know it, or you’re gonna get introduced to it,” says Avila.

Owners around Austin are rewarded in different ways for their work.

For Avila, it’s seeing a plan come to life.

“We did it, and it works, and it happens so fast, but if you sit down, and you look at those little things, it’s very rewarding,” he says.

For others, it’s when the business runs smoothly.

This may be hard to achieve, but according to Corbalan, is worth it. “The best part is when I have those moments of equilibrium; when everyone is eating, everyone is working, and I’m just observing everything running smoothly,” says Corbalan.

Some restaurants may struggle with this aspect of the business, which is arguably the most important. However, there are other obstacles they may face.

“It’s a constant effort of trying to get people to try your product. It doesn’t end. It doesn’t end no matter how big you get,” says Avila, referring to his biggest struggle in running OneTaco.

Publications like “Eater Austin” and “Bon Appetit” have noticed the magnitude of taco restaurants in Austin. Another challenging aspect of the business is competition created by this. However, restaurant owners have learned to disregard it.

The Al Pastor taco at OneTaco. Co-owner Axel Beverido says it is his favorite thing on the menu.

(Sophia Heinzen/2017).

12 | Foodie Austin

“We just focus on making good tacos since this town really needs them. So we

The outside of Pueblo Viejo on Brushy Street, an area of fast with a wide, drafty room inside. (Sophia Heinzen/2017).

don’t regard competition, we just focus on being competition to ourselves,” says Cobos. His taqueria is near Julio’s, an established Mexican restaurant, which he considers competition.

There are different inspirations people may have for their food, including culture, family, or most likely, a combination of both.

“We come from a family that cooks, from my grandmother, and sisters and parents; we’ve always cooked,” says Cobos. His grandmother was a “living legend” in the neighborhoods for selling her homemade chorizo.

Restaurant owners tend to imitate food from their childhood as well as food that they enjoy. “It’s stuff we ate, when we were kids and when we were teenagers and we were in college. It’s basically trying to replicate those things we had,” says Avila of the tacos he and Beverido make at OneTaco.

In addition to recipes, names and decorations are a culturally influenced part of a taqueria.

“If you go to your grandparents’ hometown, you’ll find a lot of interesting things, in their houses; in the town.

‘Pueblo Viejo” — it’s bringing up a lot of things that you usually enjoy,” says Corbalan of the name.

If the customer is a part of the culture, that feeling could be nostalgia. “‘Pueblo Viejo’ — it’s a name that you hear a lot in different towns and different stores in Mexico. For me, it evokes nostalgia. The meaning of ‘Pueblo Viejo’ is ‘Old Town,’ so in an old town you find authentic flavors and cultural things,” says Corbalan.

“We’re offering the same things that we offer to our own families.”

The naming is an important part of the business plan. It can attract customers off of the street or from the web.

urbanization. The building used to be a theater,

–

“Vaquero is the original cowboy, the term cowboy derived from the word Vaquero,” says Cobos, adding that “Taquero” is a name for someone who makes tacos. Names can also evoke different feelings to the customer.

This nostalgia can also be for the owner themself; taqueria owners are selling something that is Corbalan reminiscent for them. Says Corbalan, “we’re offering the same things that we offer to our own families.”

Managing all of the parts of a restaurant is hard, according to Corbalan.

“Embrace everything that may come; the good and bad parts. Try to learn.

Always try to learn,” Corbalan says of the advice she would give to anyone who is struggling to manage their restaurant.

Taquerias contribute culture to the communities of Austin. They also can help and interact with them. On the Saturday morning at Pueblo Viejo after the church leaves, the taqueria goes back to its normal routine of greeting and serving customers. The stage that the man was standing on is empty. The community will soon need it again, as there will always be another Saturday morning.

The tables and chairs at OneTaco. The owners, Axel Beverido and Antonio Avila, say it adds a nostalgic touch to the taqueria. (Sophia Heinzen/2017).

Fall 2017 | 13

Cold Sesame Noodles Sophia Heinzen

edamame Nutritional information per 100 grams 12 grams protein 121 calories 5.2 grams fiber high in calcium and vitamin C

carrots cucumber Nutritional information per 100 grams 41 calories 2.8 grams fiber high in vitamin A

Nutritional information per 100 grams 15 calories 95% percent water

14 | Foodie Austin

Ingredients 1½ cups steamed edamame, removed from shells 1 cup carrots, julienne cut 1½ cups cucumber slices 3 tablespoons scallions 12 ounces fresh egg noodles or long pasta like linguine 2 tablespoons sesame oil ⅓ cup tahini 1 tablespoon peanut butter 1 tablespoon honey 2½ tablespoons soy sauce 1 teaspoon minced fresh ginger ½ teaspoon minced garlic 1 tablespoon rice vinegar Sriracha or tabasco to taste Sesame seeds for garnish

Directions Step 1: Bring a large pot of water to boil. Cut vegetables into bite size pieces or as specified.

Step 2: Cook the noodles in the boiling water until tender but not mushy. After cooking, rinse in cold water and toss with sesame oil Step 3: Whisk together other ingredients except sesame seeds. Thin sauce with hot water as needed.

Step 4: When ready to eat, toss noodles and vegetables with a portion of the sauce.

Sources: New York Times recipe: Cold Sesame Noodles with Crunchy Vegetables; USDA Nutritional Database; www.nutritionvalue.org

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For those with a sweet tooth, Russells sells both sweet pastries as well as coffee, tea, and salads

16 | Foodie Austin

In Plain Sight

By Shih En Lin about foods, service, and restaurants.

B

urgers! Cattle! Cowboys!

Desert! While this does not completely describe Texas, they are the most iconic images that represent the Lone Star State. With a population of nearly 30 million and area of a quarter of million square miles, according to the U.S. Census Bureau, Texas is chock full of activity, people, and variations. As a result, there are many different blends of cultures as well as types of people.

Throughout the state of Texas, the majority of the population identify as Hispanic and Caucasian. However, Asians also play a huge role in cultural society.

While the majority of the population of Texas are Hispanic and Caucasian, there are still quite a few places that have aspects of culture from other races, such as restaurants. Restaurants are a great way to experience different food locally and be exposed to different cultures, or a place to be home

Many of the owners in each of the restaurants believe in different things, and each has different strong points.

For example, the Binh Tran, owner of Hao Hao, believes in food quality while Kevin Li, owner of Russell’s emphasizes “exceptional customer care.” to visitors or residents from abroad.

There are many different mindsets Austin’s demographics show Asians when it comes to running a restaurant, as a minority, and the smallest of all with each trying to give the most to minorities. the customers.

Despite the fact that Asians makes up of only eight percent of the populaThere are many reasons for the tion of Texas, Asian cuisines make up a large chunk of the number of restaurants in Austin. Just like how the many owners of individual Asian cuisines and owners of the Asian population each have different goals and different aspirations, there are many different types of food many different levels of standards, as - Binh Tran well as many different ideas and opinions

You know, It takes a lifetime to build a reputaiton

Fall 2017 | 17

startup of a restaurant business, however, most of the time, the reason for running a restaurant was to achieve a dream. Dreams can be something simple, such as “hoping to run a successful business,” says Ming Chen, owner of Sushi NiNi.

types of Asian foods, but

but when he took over, he stuck to mostly Vietnamese and Chinese.

All dreams start somewhere. In the case of Chen, it was because of her love of sports and her desire for something other than burgers and wings, to eat while watching a game. Like many Americans, Chen often watched sports at bars, but all of the foods that were available were the same.

“The only choices were chicken wings and burgers. So, I was thinking maybe it would be a good idea to open a sushi and sports bar restaurant, where you get to watch the game and eat sushi!” said Chen.

Chen’s restaurant was founded with the help of her uncle, an already successful business owner. However, not all businesses were selfmade nor did they have support. Nonetheless, the owners of these types of business still have made many improvements to make their restaurant their own.

For example, Tran purchased the place in 2015 and has changed it since. The original restaurant was just a huge mix of different

Binh Tran is the current owner of Hao Hao at the Round Rock location

When Tran first bought this restaurant, he did so because he felt like his old accounting job was not fit for him; it was not his dream. And to pursue that dream, he bought this restaurant, as he felt more at home doing so.

“I really wanted to establish a strong foothold really in Round Rock Community,” said Tran. His dream was to make a legacy. This is just one of the few goals that owners throughout metropolitan Austin have. In his case, he has already made his first step in achieving that goal, purchasing a restaurant that has been around for already 20 years.

While mentioning his dreams and goals that he believes he might achieve in the future, Tran said, “I would say, you know, this is it’s a work in process you know, it takes a lifetime to build a reputation.”

Work Ethics Many restaurants have very different emphasis on aspects of their restaurant service to serve their customers the

best.

Tran believes that quality is the way to serve a person. His definition of quality is not the process, but rather the foundation. He said, “quality means you got to start from raw material.” He has noticed that since he started making his foods from scratch and on the spot, none of them prepackaged and frozen, his sales increased.

He is one of the many restaurant owners who emphasize quality in their food.

However, quality does not only limit to food.

Like Tran, Kevin Li, a coffee and pastry bar owner in Austin, also focus on quality, but on a different aspect.

They focus on having “exceptional customer service as in actually listen to feedback and actually try to satisfy everyone.”

The two above mostly focus on the service that is provided, whether it be food or the staff, but there are some places that also focus its attention on something intangible and rather hard to grasp.

Chen said, “It’s the atmosphere at Sushi Nini, it’s very casual environment, fast service, as well as great food” that makes the place enjoyable.

A small shop, Russell’s is a small local coffee bar.

It does not sell much but is quite popular with those who live there.

18 | Foodie Austin

As it can be seen from what the various owners, there is not only one correct way to serve the customers. Li and Tran, focuses on their service and food

to lure customers, while Chen uses the restaurant’s atmosphere to keep customers happy.

The Food There Happy hour is a common concept, like many places. “People love our happy hour, so we get a lot of traffic between 4-7 p.m. on weekdays, and weekends are always busy,” said Chen. Coincidentally, that happens to be the time when most people get out of work.

While there, there are many options, “There is just so much you can do with sushi,” said Ming, but the most popular thing that they have is the Red Devil Roll which consists of shrimp, crab, and avocado.

The restaurant is open from 11 a.m. 10 p.m. every day of the week.

Russell’s is at the opposite of the spectrum with it being a very calm and relaxed place, selling nothing but light meals, desserts, and drinks. Its most popular times are in the morning in contrast to the typical nightly rush hours that Sushi Nini has.

Russell’s is a coffee and pastry bar, making it the ideal place to get food

quickly if a meal is not desired. They of- continue working towards it. There is fer, sandwiches, salads, various pastries, one thing that owners have learned from and of course, coffee. their job is to never stop working to make things better. As Tran said, “The Some of their most popular items are all moment that you feel that ‘oh, I finish pastries. Their most popular item is their everything here’. You may lose it all in cinnamon roll, followed next by pumpseconds. I say you got to keep working.” kin muffins and blueberry muffins.

The place opens from 7 a.m. - 9 p.m. one weekdays, 8 a.m. - 9 p.m. on Saturday, and 8 a.m. - 3 p.m. on Sundays.

Another restaurant that differs greatly from the other two is Hao Hao. This type of restaurant is your typical diner that can be found inside of plazas.

Hao Hao is located in Round Rock and offers American-style Chinese cuisine.

Unlike a sports bar such as Sushi Nini and like Russell’s, they have various foods there, all of them with rice (unless there fried rice or noodles are ordered).

The most popular items they offer is their sesame chicken, which is made fresh, and never frozen.

The place is open from 11 a.m. - 9 p.m. every day.

Many owners around Austin have their own opinions and their own dreams.

However, each one of them does what they do because they like to, and they

The moment that you feel that ‘oh, I finish everything here’, You may lose it all in seconds. I say you got to keep working - Binh Tran Sushi Nini is a bar, that sells sushi. It is a unique combination of American culture as well as Asian tastes.

Fall 2017 | 19

Rush Hours

And how to beat them

By Shih En Lin

AM 6:00-7:00

AM 7:00-8:00

AM 8:00-9:00

AM 9:00-10:00 AM 10:00-11:00

AM 11:00-12:00

Noon Hours

ing Hours

Morn The morning is typically the most peaceful times to some resturants... on weekdays.

Most weekends, places that open up early in the morning tend to reach capacity at around 9-10. To beat the morning rush hours on week days, try to make it before 8:30, when the rush starts to intensify. On weekdays, you typically don’t have to worry about the competiton to get seats in breakfast resturants.

On the weekends, breakfast rush hours tend to taper out by 11 a.m. However, this does not mean that this is a good time to go to breakfast resturants. At this time, most resturants are already transitioning to the lunch menu.

The noon hours are the times where the rush starts to happen and reaches max intensity slightly after noon on weekdays.

This is one of the two peaks that happen in a day, the other one is during evening hours.

ds Weeken ys Weekda Green: The least amount of people on average, no wait time Yellow: Slightly more people, can result in some wait time, typically >5 min Orange: High congestion, times when there are large amount of people Red: Peak, the most amount of people at anytime of the day, long wait times, slow serve rate

20 | Foodie Austin

PM 12:00-1:00 PM 1:00-2:00

In contrary to popular belief, the most crowded times to go to a resturant, is not at noon but rather silghtly after noon, around 1:00. This applies to both the weekend days and the weekdays days.

Everyone hates rush hours, especially when we are in the resturant waiting to get a seat.

Here, I will help you beat rush hours using data gathered online and from people I have interviewed. The data on here is mostly based off of the resturants in Austin and its surrounding areas, as a result, it may not be completly accurate based on where you live.

PM 2:00-3:00

PM 3:00-4:00 PM 4:00-5:00 PM 5:00-6:00 PM 6:00-7:00

Afternoon Hours In the afternnoon, there is a short break in rushes that typically lasts from 2 p.m. - 4 p.m. on the weekdays and from 3 p.m. - 5 p.m. on weekends (times are estimate).

The Noon Hours tend to taper out just as the Night Hours are setting in, so there will always be some other customers during this time. This is the best time to dine past noon.

PM 7:00-8:00

PM 8:00-9:00

Night Ho urs The night hours are the time of day where the rush hours last the longest. It is also on the nights that it gets the most congested. It is recommended that you are not to eat at resturants at this time if you are in a rush

PM 9:00-10:00

Night Hours are arguably the best and worst time of day to dine out. While it may be the most congested time of day, it is also one of the most relaxing time of day.

As a result, many people eat at this time. Most of the night hours last from about 6:00 to 9:00 on weekdays and usually even later on weekends, which can last until 10:00 p.m.

PEAK

There are rarely any rest in between the noon rush hours and night rush hours, if any. This is the time of day where resturants transition into night menu.

Weeke nds Weekd ays

PEAK Sources

Data: Google Reviews, various resturant owners Images: Half Baked Harvest

Fall 2017 | 21

Austin To Go Restaurants around Austin that are becoming more popular.

by Jordan Riechers

A

ustin is big on local businesses and restaurants– some are known all around Austin, while others are gems only a certain part of Austin has.

Some are a lot bigger than just Austin.

The restaurants that succeed have adapted to fit into Austin; these restaurants have customers that love their food and go more than once a week. People have their favorite restaurants that they’ve been to, and the same people have never been to other gems in the area.

weird. The local restaurants add to this vibe. Local restaurants have very creative designs and the good ones have very good business. The restaurant Paco’s Tacos is a local business that is located in Mueller. Filippos Kallivokas, an Austin resident, lives right behind Paco’s Tacos. It is a very well known restaurant in North Austin. Other restaurants like MOD Pizza and Texadelphia are not local to Austin, but have restaurants in Austin. George Samaras is the franchise owner of Texadelphia in Sunset Valley. Charlotte Wayte is the public relations manager of MOD Pizza. These restaurants have adopted the Austin vibe and have done well in Austin.

“They have all these different things on the wall and it just makes it very unique.” –Kallivokas Austin is known for being

Paco’s Tacos is located in an upcoming part of Austin. Kallivokas talks about the atmosphere and design of Paco’s Tacos. “One of the things I like about it is inside it’s a very kind of unique design and building. They have all these different things on the wall and it just makes it very unique,” says Kallivokas.

MOD Pizza is also a restaurant that

22 | Foodie Austin

isn’t local to Austin. They have locations all across the U.S. and even some in the United Kingdom. Right now, they have four locations in Austin, and it is a popular pizza place.

MOD Pizza focuses on the community around their specific location. “Above all, MOD is a people-centric company who is focused on using the business to make a positive impact in the communities we serve — we offer great paying jobs, opportunity for advancement and we are committed for supporting the communities where we do business,” says Wayte.

MOD Pizza’s goals are focused on customer happiness. MOD Pizza is also a generous company. Wayte explained, “For example, on opening day, we donate 100 percent of all pizza sales to a local nonprofit that supports at risk youth and families.”

The goal of MOD Pizza is to be different from other pizza restaurants. They “offer guests the chance to create your own individualized pizza, as many toppings as you want, all for one affordable price — no extra cost for additional toppings or add-ons!” Wayte explained.

Focusing on customer happiness may become an issue if understaffed, but MOD Pizza knows how to handle this situation. “Each MOD store has approximately 25 employees, or MOD Squad members, as

Closest MOD Pizza to LBJ in Mueller. (Jordan Riechers/2017)

we call them. Typically lunch 11:30-2 p.m. and dinner 4:30-7:30 p.m. are our busiest times,” says Wayte.

Texadelphia wasn’t founded in Austin, but they do have a restaurant in South

Austin. George Samaras is the franchise owner of the Texadelphia in Sunset Valley. He is semi-retired and only owns this one restaurant. He speaks about his schedule with the restaurant. When he first got the restaurant he was there

LBJ and LASA both have pictures at the local MOD Pizza in Mueller. (Jordan Riechers/2017)

almost everyday.

He bought the franchise in 2012 and had to do a lot of work to get it ready to open. “When I first acquired the restaurant I was there every day most of the

Fall 2017 | 23

time. I also had a new crew that was retraining so I would come,” Samaras says.

then whatever kind of breakfast tacos you like.”

These restaurants are all successful in Austin.

Not only do they fit the Austin vibe and are good at managing high consumption rates, they are also popular because they have good food that they specialize in.

“Texadelphia specializes in their cheesesteaks.

Everything is always homemade,” –Samaras

Kallivokas talks about what people should get if it is their first time at Paco’s Tacos.

“If it’s your first time, you definitely need to get their queso and

This is the Texadelphia at Sunset Valley that Samaras owns. (Jordan Riechers/2017) 24 | Foodie Austin

One of

the most popular items at Paco’s Tacos is their queso. For Kallivokas it is a must buy. Texadelphia also has very good queso, as well as cheesesteaks.

Cheesesteaks are usually their most popular meal. Samaras talks about the recipes for the cheesesteak and queso. “Texadelphia specializes in their cheesesteaks. Everything is always homemade– we don’t bring any sauces already made in the back door. Everything is from the founder’s recipe and that’s one thing is unique in what I like about Texadelphia,” says Samaras.

Despite Texadelphia specializing in cheesesteaks they also have a lot more things on the menu. They offer other items such as salads and hamburgers.

Texadelphia is a restaurant that has many things on the menu. MOD Pizza, despite being a pizza place, also serves

other items. “We also offer salads — again, one price, unlimited toppings — which are created and hand-tossed in front of the customer. We also offer

shakes, house-made lemonades and iced tea, beer and wine,” says Wayte.

Samaras has worked with some nation-

“We also offer salads — again, one price, unlimited toppings — which are created and hand-tossed in front of the customer.”

–Wayte

This is Pacos’ Tacos only location in Mueller. (Jordan Riechers/2017)

wide chains. “ I had been in the restaurant industry 40 years. I got interested in the restaurant business in 1977. Then I worked with some national chains like Church’s Fried Chicken, Popeye’s Fried Chicken and Hardee’s Hamburgers. Then I went into semi retirement and then my son in law engineered an acquisition of Texadelphia.I bought the restaurant in 2012,” he says. Before he got into the restaurant business, he was a marine officer.

All of these restaurants have been very successful in Austin. Paco’s Tacos only has the one location in North Austin.

Texadelphia started in Austin and has grown to other locations around the state. MOD Pizza started in Seattle in 2008. They have made their way to Austin and have five locations in the Austin area. They also have locations all over the U.S. and in the United Kingdom. Despite all having different backgrounds, they all have succeeded.

Each of these restaurants has a unique and appealing atmosphere that works in our city.

Fall 2017 | 25

How To: Neapolitan Pizza

Jordan Riechers

INGREDIENTS

26 | Foodie Austin

1 1/2 cups warm water 1 (1/4-ounce) envelope active dry yeast 1/4 cup extra-virgin olive oil, plus more as needed 4 1/2 cups all-purpose flour, plus more as needed 1 teaspoon kosher salt 1 pound fresh buffalo mozzarella, sliced 1 (15-ounce) can crushed San Marzano tomatoes 10 to 12 fresh basil leaves, torn 1 teaspoon dried Sicilian oregano, crumbled Freshly ground black pepper (optional)

St eps

1. In the bowl of a stand mixer, combine the warm water, yeast, and oil. With the mixer on

low, stir the mixture to dissolve the yeast. Add the flour and salt, and continue to stir on low just until the ingredients are combined, then increase the mixer speed to medium and knead the dough until it's smooth and elastic, 5 to 6 minutes.

2. Gather the dough into a ball and transfer it to a clean bowl that's large enough to hold the

dough after it doubles in volume. Dust the surface of the dough with flour, cover tightly with plastic wrap, and let the dough rise at room temperature until it doubles in volume, about 1 hour.

3. While the dough is rising, drain the sliced mozzarella on several paper towels to remove

any excess moisture.

4. Position an oven rack in the bottom third of the oven, placing a pizza stone on the rack if

available. If a pizza stone is unavailable, brush a pizza pan lightly with olive oil. Preheat the oven to 450¡F.

5. Transfer the dough to a floured work surface. Gently press it into a rough square then

pull the four corners in toward the center and flip the dough over so the upper surface is smooth. Drape the ball of dough with the plastic you used during the first rise, and let it rest until it's relaxed, about 30 minutes.

6. Uncover the dough then spread and stretch it into a circle about the same dimensions as

your stone or prepared pan. Carefully lift and transfer the dough to a pizza peel or the pan and stretch it out into an even layer. Spread the crushed tomatoes over the pizza in an even layer and top with the mozzarella slices.

7. If using a pizza stone, use the peel to slide the pizza onto the oven rack positioned in the

lower third of the oven; if using a pizza pan, simply place the pan directly on the rack. Bake the pizza until the edges are golden and the cheese is bubbling, 8 to 10 minutes. Sprinkle with the torn basil and oregano, and season with salt and pepper if desired. Cut into wedges and serve.

Pizza Recipe From: Scappin, Gianni. ÒNeapolitan-Style Pizza (PizzaAlla Napoletana).Ó Epicurious, 7 Aug. 2012, www.epicurious.com/recipes/food/views/neapolitan-style-pizza-pizza-alla-napoletana-51111000.

Kubina, Jeff. ÒPizza Making.Ó Flick r, Yahoo!, 2 Jan. 2008, www.flickr.com/photos/kubina/2160246890.

Fall 2017 | 27

Keep Austin Full

New eateries popping up around Austin keep locals wanting more

by Samuel Hadad Austin is home to all types of weird

locally raised chicken with fresh fish.

or Creole dish where shellfish is served

people, matching the Austin motto—

“We make just about everything from

over rice. Etouffee is similar to gumbo

Keep Austin Weird. Keeping the pat-

scratch,” manager Chris Goike says.

and jambalaya, except it has some

tern, Austin also has a variety of weird

“We use the freshest possible ingredi-

differences. Jambalaya has protein in

restaurants. From goat cheese ice cream

ents.” All are welcome at Cypress Grill.

vegetables in it, and gumbo is thinner

to po boys, there are many types of restaurants to find in Austin.

They have plenty to offer, even if you don’t like fish. Fresh from Galveston,

Located in southwest Austin, Cypress

the Shreveport style stuffed shrimp is

Grill is a restaurant that will satisfy

a hot item on the menu for October.

your Louisiana cravings. Whether

Stuffed with a fiery Creole dressing,

it’s healthy food or some guilty plea-

Shreveport style stuffed shrimp are one

sures, Cypress Grill is for all people.

of many items on the menu that pack a

The zero trans fat establishment offers

punch with every bite taken.

Another popular item the Cajun restaurant is the Atchafalaya catfish. Their catfish is not the only reason the Atchafalaya catfish is popular. The crawfish etouffee that comes on the side is one of the

28 | Foodie Austin

Cypress Grill/2002

and served separately from the rice.

Etouffee is smothered in a thick sauce.

Etouffee in French means smothered, just like the dish is by the sauce. In the crawfish etouffee, it consists of crawfish served on rice, with a thick sauce consisting of tomato sauce, onions, Cajun seasoning, and many other ingredients.

Cypress Grill also puts a seasonal twist on a popular dessert. Pumpkin bread pudding is in very high demand in the fall. One item people like that comes with the bread pudding is a bourbon sauce. Bread pudding is an uncomplicated yet delicious and elegant dessert.

The bourbon sauce consists of bourbon, brown sugar, and Worcestershire sauce, along with other ingredients.

favorite sides on

Not far away, ice cream machines hum

the menu. Etouffee

at Lick Honest Ice Creams. Lick Honest

is a popular Cajun

Ice Creams uses only the most local and

The Atchalafaya catfish is a popular item on the menu, served here with three sides you can get. (Cypress Grill/2017)

fresh ingredients. “We work with the farmers and we look at what they’re growing and try to craft our flavors around that,” co-owner and cofounder Anthony Sobotik explains.

“A lot of times we have to think outside the box,” Sobotik explains, “it can be a struggle, but it’s actually a lot of fun.”

There are lots of flavors on the menu,

“Growing up in Texas, I grew up eat- but Sobotik’s favorite is the dark ing sheet cake. Now Texas sheet cake chocolate, olive oil, and sea salt. “I is a flavor. It’s the same case with

would say that is consistently towards

the blueberry corn cobbler.” Texas

the top of my favorite flavors” Sobo-

sheet cake is a popular flavor, made tik said. “Cilantro Lime is definitely of chocolate swirled together with

up there as well.” Cilantro Lime is

chocolate-pecan icing. Blueberry

also not currently on the menu, but

corn cobbler is not currently on the

we hope it will return soon.

menu, but it may make a comeback

Manager Chris Goike poses in front of the restaurant.

(Chris Goike/2017)

soon.

Fall 2017 | 29

Some of Lick’s weirdest flavors include:

and gluten-free.

ing with outdoor service.

In the same area, a loud ding! echoes

Chi’Lantro has a huge presence on so-

around the park. That signifies an

cial media. Using their official Twitter,

order is ready at Chi’Lantro, a Korean-

Chi’Lantro lets customers know where

Mexican food truck. A person goes up

each truck will be stopped. They also

to the truck, and picks up his kimchi

are on Facebook, Foursquare, and Yelp.

Lick also offers ice cream sandwiches.

fries. Two bites in, and a muffled “I love

They also have popular commercials on

The sandwiches are made of two soft

Chi’Lantro,” comes out.

YouTube.

Chi’Lantro first opened in Austin

In 2011, Chi’Lantro was featured on

in 2010. Since then, Chi’Lantro has

Food Network’s “The Great Food Truck

opened five locations. The name

Race.” They won 21st place. They also

Chi’Lantro is a mix of kimchi and cilan-

appeared on the Cooking Channel in

tro, two staples in Korean and Mexican

2011. In 2014, Huffington Post named

cuisine. Chi’Lantro is known in Austin

Chi’Lantro one of their favorite food

The peanut butter sandwich has a

to be the creator of the Kimchi Fries.

trucks at South by Southwest (SXSW).

special deal. It is a Mealshare exclusive

More fusion items on the menu include

Chi’Lantro has made an appearance

flavor. For every peanut butter sandwich

Seoul Burritos Spicy Fries and bulgogi

at SXSW from 2010-2012 and 2014-

sold, Lick Honest Ice Creams provides

Burgers. Kimchi fries are made up of

2015. They have also made an appear-

a meal to a youth in need through

french fries covered in caramelized

ance at Austin City Limits (ACL) since

Mealshare. Mealshare is a program that

bulgogi, shredded cheddar cheese, chile

2012. In 2016, founder Jae Kim made

works to end youth hunger. They have

mayonnaise, yellow onion, chopped

an appearance on ABC’s Shark Tank.

served 1,593,030 meals as of October

fresh cilantro, Thai chile sauce, and ses-

Kim secured a $600,000 investment

18, 2017. They have helped reduce the

ame seeds. Bulgogi is another Korean

from Shark Barbara Corcoran for a 20

child malnourishment likeliness from

food, literally meaning fire meat. Bulgo-

percent stake in his company. It is safe

one in three to one in four in fifteen

gi is made of thin, marinated slices of

to say that worked out well for him.

years.

beef or pork grilled on a barbecue or

goat cheese with thyme and honey, roasted beets and fresh mint, sweet persimmons & sage, and coconut chia chia.

Lick’s unique flavors attract tourists and visitors from all over.

chocolate cake cookies with ice cream inside of them. It is not rectangular, like a traditional ice cream sandwich. These sandwiches are squares. Popular flavors include: Hazel’s pumpkin pie, peanut butter, and caramel salt lick.

Lick also has two sauces. They are chocolate and honeyed peanut butter.

The sauces can be poured over anything, from ice cream to fruit. The choc-

a stove-top griddle. Most used cuts of beef are sirloin, ribeye, and brisket. The dish originated in North Korea, but still retains popularity in South Korea.

When visiting Austin, it’s hard to go to all of the weird places to eat. Austin has weird restaurants of all shapes and sizes. Austin is known as the home of the weird for a reason. No matter where

olate sauce is simply dark chocolate

When Chi’Lantro first got started, it

you go, you will find a little piece of

sauce served from a jar. The honeyed

was just one single food truck. They

weird that makes up Austin’s weird.

peanut butter sauce, though, is a combi-

would make stops at high-end tech-

And those are just the restaurants. Wel-

nation of two great flavors, local Texas

nological industries such as Google,

come to Austin.

honey and home plate peanut butter.

BioWare, and NCSoft. In January 2015,

Both sauces are dairy-free, non-GMO,

Chi’Lantro opened a permanent build-

30 | Foodie Austin

Article by: Sam Hadad

Founder Jae Kim presents Chi’Lantro to the sharks on Shark Tank. Kim accepted an offer from Barbara Corcoran for $600,000.

(ABC Productions/2016)

Co-owners and founders Anthony Sobotik and Chad Palmatier smile with the before products of their restaurant.

(Anthony Sobotik/2017)

Fall 2017 | 31

32 | Foodie Austin

Fall 2017 | 33

Temptingly Tasty

Sweet treats in Austin

By Cristal Martinez-Perez

A

ustin is the home of 1 million people. All of these people have different cultures and different identities. People from all over the world come to Austin to start up their business to make and sell their food or their jewelry, or really anything they’d like to sell.

Small businesses thrive in Austin, especially restaurants. When people are craving a specific type of food, there will always be someplace you can go to satisfy that craving. About 100 people move to Austin everyday so small businesses tend to be more successful. The restaurants feed the residents and tour-

ists of Austin with savory meals and delicious hand-made treats. From Italian to French to Mexican, people in Austin can find anything and everything right here.

Corey Soresen runs the family owned business Cow Tipping Creamery The Tasty Spoon Building sits here in South Austin. She works alongside Timothy Soresen, her husband, and Cole Sorensen, her son.

They work together to provide their soft-serve ice cream.

The Brownie and Cookie D’oh Stacker drips chocolate onto the table (Cristal Martinez/2017) 34 | Foodie Austin

Corey Soresen works hard to create the delicious desserts while Cole Soresen manages the business and Timothy Soresen is in charge of the designs. This family effort is what makes the

s peacufully while customers enjoy their gelato. (Cristal Martinez/2017)

Cow Tipping Creamery so special and sweet.

The Soresens started as a regular family who loved ice cream, especially softserve. They went from town to town trying different types of ice cream and they came to decision to make their own! “Nobody else is doing artistic soft-serve the way we are with house made toppings on a unique soft-serve canvas, and if they are, they are just trying to replicate us,” says Corey Soresen.

Any day at the food truck is a good day for the Soresens. “Being with my family on the truck. Good or bad was perfect.” said Corey Soresen. Previously, Corey Soresen worked as a dentist assistant and a jeweler. She left her job to start her business and named it Cow Tipping Creamery because “Cole came up with the name! We thought it was hysterical and actually put on the truck, ‘No cows were tipped in the making of our ice cream,’” she said.

At the Cow Tipping Creamery, they serve cones, shakes, and “stackers”.

Stackers are like sundaes, but the ingredients are stacked on top of each other.

Another dessert shop in Asutin is The Tasty Spoon. “It was a long process.

I wanted to make sure that the shop I owned was an authentically charming building,” Ashley MacDonald, owner of The Tasty Spoon in Austin, which serves hand-crafted gelato with fresh ingredients.

Fall 2017 | 35

MacDonald opened her dessert shop in 2014, which is something she had wanted to do since she was little. Her parents, Eileen and Jack MacDonald, are also business owners, and her brother, like her, is an entrepreneur.

With help from both of her parents, MacDonald decided to make a switch.

She quit her corporate job in New York to begin her business. Her family and friends were there to support her through her tough journey of turning a dream to reality. She decided to move to Austin to share her desserts.

MacDonald went to Bologna, Italy before moving to Austin. Italy is the home of Carpigiani, the oldest manufacturer of gelato equipment. Carpigiani set up Gelato University in 2003 in hopes to teach people about gelato. “They teach you all of the traditional gelato techniques and all of that fun stuff,” said MacDonald. People go to learn anything and everything they need to know

to make authentic gelato and how to start up their own shop.

“The feeling I got when the first customer walked in was amazing” -MacDonald

Gelato University was a great experience for MacDonald. She knew that going from a corporate job to running her own business would be extremely difficult and Gelato University made it a lot less complicated for her and it got her on her feet.

“The first day that we opened was a pretty thrilling experience and to be

honest they’re all really great. The feeling I got when the first customer walked

through the door was amazing,” she said.

The day The Tasty Spoon was opened is one of her happiest memories.

MacDonald explains that every day working at The Tasty Spoon is better than any day that she

was in New York.

She is glad that she chose to begin her business although it was a very difficult process for her. She started from scratch. The two most challenging obstacles for her were finding where the shop was going to be located because she didn’t want to construct the building; and after she found a building, the modifications that had to be added for it to be just like she imagined.

“Tasty spoon just had such a good ring to it that once I nailed that name, it was like a light bulb had turned on,” MacDonald said, explaining how she came up with the name The Tasty Spoon. Her father would say, “that was tasty” to every meal Eileen MacDonald made and it became a joke. MacDonald also collected spoons from all the places she traveled to and that’s how the name came to be.

Soraiya Nagree, the owner of La Patisserie, poses in front of her handmade desserts in her shop. (Cristal Martinez/2017) 36 | Foodie Austin

After MacDonald got back from Italy, she went to Austin. She started experimenting to make

If you don’t feel like a cold dessert, then give Soraiya Nagree a visit.

Nagree is the chef and owner of La Patisserie.

She started her business a couple of years ago and since then she has spread to two locations in Austin.

was a lot of work, she is happy with what she has accomplished.

La Patisserie serves french desserts but mainly focuses on macarons. Nagree started giving classes to teach people how to make them.

“I was so worried that I would do something wrong or say something wrong but during myfirst class everything went perfectly. Before, I didn’t know I’d like giving classes but it was really fun.”

Nagree visited France with her family when she was a child. She fell in love with the “I would say my happiest memories, is food but there was This 6 paack of macaron contains the flavors vanilla bean, almond and salted a specific flavors for the menu. “I’m not going to dessert that offer anything that I don’t think tastes caught her eye - the macavery good.” she said. She works hard to ron. The crunchy outside perfect every recipe on her menu. and the creamy middle made her dream of starting She has a variety in flavors from honey up her own business. lavender to dark chocolate. She also has dairy free options. Her goal is to make Before she started her busisure people enjoy gelato just as much as ness, Nagree studied chemishe does. cal engineering at Trinity University in San Antonio.

The rows of macarons of the flavors strawberry, vanilla bean, and raspberry She gradusit at the front of La Patisserie when you walk in. (Cristal Martinez/2017) ated and she The hand-craftewd gelato from The Tasty Spoon. (Cristal Martinez/2017) started working for a bowling ball manuwhen customers give me compliments facturing company but on my products,” Nagree said. “My she didn’t want to do experience there was just the best; I that the rest of her life. have great memories of the time I spent Then, she remembered in France. I guess that was the main the colorful macarons reason I decided to start my own from France and she business,” Nagree said. decided to make her own.

Next time you’re on your way back home from work and you wish someTo Nagree, balance thing sweet. Stop by one of these three was the hardest part mouth-watering desserts shops for a of starting up her own pleasant time with friends. business. Although it Fall 2017 | 37

Margherita Pizza Directions

1. Preheat the oven to 400 degrees F (200 degrees C)

2. Stir olive oil, garlic, and salt in a bowl

3. Add tomatoes into bowl and let them set for 15 min

4. Brush pizza crust with tomato marinade

5. Sprinkle Fontina and Mozzerela cheese onto pizza. Then arrange tomatoes and basil leaves

6. Sprinkle the top with feta and parmesan cheese

7. Bake for 10 min, or until cheese is golden brown 8. Let it cool and enjoy your pizza!

Olive oil

1/4 cup Olive oil

38 | Foodie Austin

Sea Salt

1 tbsp of minced garlic

1/2 tsp sea salt

8 sliced Roma tomatoes

12-inch pre-baked pizza

crust

4oz shredded Fontina cheese

1/2 cup crumbled Feta cheese

10 basil leaves

1/2 cup grated parmesan cheese

8oz shredded mozzerela cheese

Fall 2017 | 39