Taste of Austin

Taste of Austin

Fall 2020

Design

by Evelyn Constant

Letter from the Editors Dear reader, With Taste of Austin, we want to give you the experience of the Austin food industry and give you options and ideas when looking for a place to dine in town! In our magazine, you will find everything from takeout and delivery to vegetarian cuisine. You can learn about the culinary inspiration of the various local restaurants of Austin in "Tasty Tex-Mex", or how the pandemic has affected local food trucks in "COVID-19 and Austin's Food Truck Industry".

There was extensive preparation and planning that went into the development of our magazine. We are particularly proud of the way we worked as a team to create an appealing product and we are grateful for the many learning opportunities that we had while building this magazine. Working on graphics was challenging because it was brand new to us, but with practice, we were able to successfully create illustrations and infographics that we hope will enhance your reading experience.

Our primary goal with our magazine is to inform and showcase Austin?s culinary scene and we hope you enjoy reading Taste of Austin!

Thank you!

-Evelyn Constant, Miguel Urrieta, Arabella Rhoden, and NicolasReyes Fall 2020 | 1

6 CO VID-19 and 10 Austin's Food Truck Industry

Prevent The Spread

18 12 CO VID-19 and the Restaurant Food Industry

Something for Everyone

22 The Benefits of Vegetarianism

2 | Taste of Austin

16 The O rdering Process

24 Tasty Tex-Mex

27 Map of Local Restaurants

Covers b y Ara b ella Rhod en Letter from the Ed itors b y Ara b ella Rhod en Ta b le of Contents b y Ara b ella Rhod en Meet the Tea m b y Evelyn Consta nt a nd Mig uel Urrieta

Fall 2020 | 3

Greeting s, my na me is Mig uel Urrieta ! I a m a freshma n a t LASA hig h school in Austin, TX. I a m the Fea tures Ed itor for Ta ste of Austin. My ma in g oa l with writing my fea ture story is to inform you of the ma ny wa ys Covid -19 ha s a ffected Austin?s food trucks a nd the ma ny mod ifica tions tha t food truck owners ha ve ma d e to b e a b le to serve customers like you! In the future I hope to a ttend colleg e a nd b ecome a ca rd iova scula r surg eon. Hope you enjoy rea d ing Ta ste of Austin

Meet the

Hi, I?m Evelyn! I a m a stud ent a t LASA hig h school in Austin, TX a nd I?m the copy ed itor for the Ta ste of Austin ma g a zine. To me, food is a g rea t opportunity to crea te memories a nd try new thing s. My b ig g est g oa l with "Ta sty Tex-Mex" is to provid e you with a fun g uid e to Austin?s loca l resta ura nts a nd I hope you enjoy it!

4 | Taste of Austin

Hello, I?m Ara b ella ! I a m the Content Ed itor for Ta ste of Austin a nd I wrote "Something for Everyone". I a m a veg eta ria n a nd a food lover. I enjoy trying new food a nd cooking unusua l d ishes. I a lso love d oing a rt, so d esig ning this ma g a zine wa s a n a wesome experience for me. My g oa l with writing "Something for Everyone" wa s to showca se a popula r option for veg eta ria n cuisine in Austin, a nd I hope you enjoy rea d ing it!

e team!

Gra phic b y Ara b ella Rhod en

My na me is Nico a nd I a m a freshma n a t LASA hig h school in Austin, Texa s. I a m the Gra phics Ed itor of Ta ste of Austin. I hope my section a b out the d ifference in how d ine-in resta ura nts a nd d elivery/ta keout only resta ura nts a re ha nd ling the pa nd emic a nd wha t they a re d oing to comb a t it provid es a n interesting rea d for you!

Fall 2020 | 5

Very excited Customer of Veracruz all Natural is ready to pickup her favorite dish .While also seeing the new pickup order station of the food truck. for the first time.

Cou r t esy of Ryan M yer s

6 | Taste of Austin

C ovid-19 and Aust in's Food T r uck Indust r y

By Miguel Urriet a

F

or many food

truck owners in Austin, customers are everything. owner of food truck La Sabroza, Alma Rosa Morales Duran, believes having, and managing a food truck is not just about making money, it?s also about the joy that your food brings to the customers. Now with a global pandemic many owners have had to make multiple changes in the way they serve and interact with their customers. Food truck owners are forced to modify their services to avoid close interaction between customers and employees.

And to prevent the spread of the virus (Covid-19)

?Owning a food truck is very

now it?s almost as if i?m not

hard because it requires a

allowed to talk to my

lot of time, dedication, and

customers!?

love, but it's very beautiful because you get satisfaction when you see new customers and returning customers because it means that what you're doing, you're doing well,? Duran said.

Duran, like many food truck owners, feels that the pandemic has changed her job. ?A big part of the job is to treat your customers and make them feel comfortable.?

Duran said. ?But

Newly arrived food supply at food truck Veracruz All Natural. cou r t esy of Ryan M yer s

After the Covid-19 outbreak, the owners of

"Thisiscausingopenspacesthat were perfect for foodtrucksto disappear."

the food truck Veracruz All Natural, Reyna and

Fall 2020 | 7

lot of time, energy, and money

focus on their employees. With

system as well as designated

in their outdoor spaces so that

the pandemic barely starting,

health protocols. These health

customers could have a

they didn't know how long it

protocols include, General food

beautiful and safe place to eat.

would last before they could

handling instruction, and

Even though food truck

food supply to their employees. ?We did not know how long the pandemic would last, and

"It isalotof workbutvery beautifulat thesam etim e."

we wanted to ensure that our

O wner of

they decided to relocate their

-Alma R osa D ur an M or ales

reopen their locations, so

t r uck L a sab r oz a

implemented an online ordering

f ood

Maritza Vazquez, decided to

employees were all fed and confident in having food in

sanitation instructions after

employees can?t interact with

their homes moving forward.?

using the restroom. These are

their customers they feel that

Reyna said.

only a few of the many health

implementing an outdoor space

protocols customers have to

would bring comfort and would

follow. They have also invested a

make customers feel safe.

Food truck owners have

Owners of food truck Veracruz All Natural, Reyna and Maritza Vazquez handing out food to their employees.

Cou r t esy of Ryan M yer s

Beside food truck owners not being able to interact with their customers there has also been a huge impact on food supply. ?Definitely, specifically with meat,? Reyna said. This is due to the fact that the meat industry has been severely affected by the Covid-19 pandemic in the United States. Outbreaks of the virus have taken place in factories operated by the meat packing industry. These outbreaks lead to closures of some factories, and disruption of others. This has posed a significant threat to the meat supply in the United States. ?Instead of raising prices, we have changed our menus over the time of the pandemic to

adjust for the availability of certain things, especially meat.?

Reyna said. They believe that

do feel safe, because if I take care of myself to not get sick, I trust that they must also take the same precautions to not get

condiments in little cups and you can't grab napkins by yourself; also they disinfect the tables.? The Covid-19 pandemic

Reyna and Maritza owners of the food Truck Veracruz all Natural. cou r t esy of Ryan M yer s

raising the price is not the way and that changing the menu has made their business more efficient and creative.

Angela Luquin is a regular customer at La Sabroza, and said that she feels very comfortable eating and ordering food from the food truck. ?Yes, I

themselves sick.? She said.

Luquin also mentions that she has also noticed many modifications that have been made to keep the food truck clean. ?In the food truck that I order food from, they [the chefs and staff] frequently use masks.

They hand you all the

has caused many changes in our world today, but we have adapted and have found a way to persevere in these hard

times.

Fall 2020 | 9

P r event t h Cou r t esy of Alm a Rosa Du r an M or ales

Here is an image of two people practicing the six feet apart rule which is a rule that prevents you from coming closer than six feet apart of another person.

SARS-CoVcoronavirus tha worldwide Austin requires people to wear masks and here there is an image of customer wearing a mask to prevent the virus from spreading.

10 | Taste of Austin

Ph ot o by M igu el Ur r iet a

Graphic by Miguel Urrieta

he spr ead Cou r t esy of Alm a Rosa Du r an M or ales

-2 a type of at has caused a pandemic. cou r t esy of Lu is Ur r iet a

Here is a picture of the food truck La Sabroza during the Covid-19 pandemic

As you can see here the chef is wearing a mask as hes preparing the food to prevent the spread this is one of the many modifications that food truck owners have had to make to ensure the safety of their workers and customers.

Ph ot o by M igu el Ur r iet a

Here is a Picture of the food truck La Sabroza before the pandemic started.

Fall 2020 | 11

Entrance to Lin Asian Bar Located on 1203 W 6th Street, Austin, TX 78703

By Lin Asian Bar

12 | Taste of Austin

COVID-19 and the Restaurant Food Industry

By Nicolas Reyes

L

he months in the 2020 pandemic have stressed everyone out, making it especially rough on restaurants to keep business going. Dine-in restaurants and delivery or takeout only restaurants handle it differently.

T

Sezi is a takeout or delivery only restaurant that sells seasonal handmade hand-pies from scratch with local, natural, and organic

by pie-lover SeRene ZiCornell at the age of 34.

definitely impacted the business,? ZiCornell

As COVID-19 has A Sezi Catered affected Office Party businesses around the world, By Sezi Serene had to adapt her restaurant to stay in business.

Trying to find new ways to advertise, getting employees that are willing to work, and keeping everything clean for customers and said, ?order rates have employees are a few gone down of the mountain of

"Determination and passion keep me going and my want to improve." ingredients. They are originally from Austin, created five years ago

bumps caused by COVID-19. ?The pandemic has

significantly since we cater mostly for offices, they have Fall 2020 | 13

been closed during the pandemic and therefore do not need meals to be provided for their employees.?

The Making of Meat Pies

By Sezi

Located at 1203 W 6th Street, Austin, TX 78703, Lin Asian Bar created by Chef Ling Qi Wu who came from Fuzhou City, Fujian Province is a dine-in Asian bar. Chef Ling?s cooking is fueled by her grandmother?s old cooking from when Chef Ling was younger. She came with the plan to be the first Asian Bar Restaurant in Austin Texas.

Lin Asian Bar like many other dine-in restaurants has had a tough time bringing in business due to concerns about COVID-19. Without income or regular customers, some restaurants even go out of business for good. This 14 | Taste of Austin

lead to them having to come up with alternative ways of getting business.

Chris explains how the pandemic has affected businesses flow. ?The pandemic made sales dip for a while as we were ninety-nine percent dine-in before the pandemic but since then, we?ve had to switch back and forth between to go and dine-in until to go?s started picking up,? Chris said, ?We now do both dine-in and to go with the majority of customers ordering to go.?

Meat Pies

By Sezi

Serene expresses that the proper precautions are being taken to keep both clients and employees safe from COVID-19. ?Everyone who works in the kitchen is required to wear a

Grilled Lamb Chop with Spicy Miso Sauce

By Lin Asian Bar

mask. We sanitize work tables, utensils and door handles before and after. If there is more than 1 person working at the same time, we spread out. It definitely made the environment safer. We do most of them normally so they are not harder for us.?

Headwaiter Chris explains how Lin Asian Bar defends employees and customers against COVID-19. ?We downsized our dining room where we had twenty tables or so to thirteen, social distancing, make everyone wear masks and provide ones when people don?t have one, we sanitize and wipe down every surface or object a customer would interact with such as plates or condiments every single time someone leaves. So for sure, it makes it

harder to work,? Chris said.

point, we might consider a storefront since we do not have one now.? Serene added.

With the pandemic taking out jobs and leaving people jobless Lin Asian Bar has been dealing with the surge of applicants.

Chris describes Lin Asian Bar?s future and how their plans on expanding.

?There definitely has been an increase but it?s come in waves,? said Chris, ?There?s pretty much always people coming in and trying to apply.?

?We just opened up a sister restaurant call Qi so we don?t have anything else planned yet,? Chris said.

Serene shares her experience with applicants and the pandemic.

Sesame Ban Mian By Lin Asian Bar

?I usually advertise to get applicants but I have not since the pandemic,? said Serene.

Serene explains how COVID-19 will impact her restaurant and

can we offer great food in house and that dining experience but that we can also have great

"It takes time and dedication but the pay off is worth it." the food industry for good. ?For sure. The food industry is changed forever,? Serene explains, ?We have to come out with a new or modified business model to better suit the current situation.?

Chris explains how COVID-19 will affect Lin Asian Bar permanently. ?It has already because when the initial shutdown happened we switched from nintey-nine dine-in to one hundred percent to go. We realized that not only

quality food and a following that people would like to take to go.? said Chris, ?Even when all this settles down it will be a new revenue stream that we will capitalize on. Something that was untapped before and not realized.? ?We are not considering going worldwide. At some

Meat Pies

By Sezi

Although the pandemic has caused there to be some bumps for these restaurants, they maintain optimism and are just hoping to make some people smile whenever they see that food from their favorite restaurants.

16 | Taste of Austin

Graphic by Nicolas Reyes

Fall 2020 | 17

Entry to Bouldin Creek Cafe , located on South 1st street. Photo by Arabella Rhoden

18 | Taste of Austin

Som ethingfor everyone

By Arabella Rhoden

ecently, plant-based restaurants have been becoming more common in Austin, as the city placed number eight in the Top Ten Vegan-Friendly Cities in the U.S. in 2016, but one restaurant has been serving vegan and vegetarian food since the year 2000, even before plant-based diets were trendy.

R

Bouldin Creek Cafe is a vegetarian and vegan restaurant located on South 1st St. in Austin and it is very well known for the food, as well as the atmosphere. Bouldin Creek Cafe is covered in art made by local artists and the inside constantly has new pieces on the walls, which gives the customer a different visual experience with each visit.

Owner of Bouldin Creek Cafe, and

long-time vegetarian, Leslie Martin, wanted to start a business that would build community and bring people together. She is enthusiastic about supporting local artists and incorporating Austin art in her restaurant is extremely important to her.

Wall mural outside Bouldin Creek Cafe painted by Mark Fitzgerald. Photo by Arabella Rhoden

?...That?s really important to me to protect the creative community, to make sure that that culture is still thriving. When you go to places like chains, you don?t see things like that

Fall 2020 | 19

and so, it separates Austin from other cities and I want to keep that going. ? Martin said.

Originally, Martin?s aim was not to have a vegetarian business but to have a business that would showcase the spirit of Austin and create a place with a community vibe. ?I just wanted to do something that was going to bring people together and then, I decided to make it vegetarian when I realized, it seemed weird for me to be serving and cooking food that I wouldn?t eat and I wouldn?t feel comfortable eating,? Martin said.

Lis Riley is a

their salads - since it first

friendly and the environment

opened in 2000.

is very unique and raw.?

it'skindof excitingtim es for vegansand -L eslie M ar t in vegetarians."

O wner of B ouldin C r eek C af e

?My favorite item on the lunch

Part of the ?local vibe? comes

menu is the D-lux salad... I

from the art at Bouldin Creek.

used to mix the garlic tahini

Martin feels that art displayed

and ginger miso dressings

at restaurants is something

together.? She said.

that distinguishes Austin from other cities and she wants to

customer at Bouldin Creek's veggie burger, the Veggie Royale with kettle chips. Photo

by Arabella Rhoden

Bouldin

Not only does Riley enjoy the

contribute to the creative

Creek and

food, but she also likes the

characteristics of Austin. ?I

has been

local atmosphere. ?I like the

would go to coffee shops

enjoying

local vibe, it feels very old

where they rotated art and I

their food -

school Austin to me,? Riley

just always thought that was

particularly

said. ?The waitstaff is always

something I hadn?t seen other places, that I thought was unique to Austin,?

Martin said.

Austin artist, Mark Fitzgerald, painted the largest mural outside Bouldin Creek Cafe. His own ideas for the mural were inspired by the restaurant?s local feel and Martin?s idea of a community environment. ?It was all like big customer service based and

Sign located in the front of Bouldin Creek Cafe. Photo

by Arabella Rhoden

a wide variety of

people really like our chipotle

meals - all

pecan pesto and that?s really

vegetarian and/or

good on the burger and the

vegan. They have a

breakfast dishes, so a lot of

Good Morning Menu

times, people order just sides of

and an All-day Menu

that and we?re selling it in bulk

with everything from

with curbside because it?s so

vegan blueberry

popular.? Martin describes.

cornbread to veggie burgers and a wide variety of beverages

vegetarianism and community-friendly stuff, so I

as well.

Martin believes vegetarianism and veganism are becoming more popular with grocery

had a pretty good idea of the vibe of the place,? said

?The most popular items are

Fitzgerald, as he described his

probably our homemade veggie

inspiration for the mural.

burger, called the Veggie

stores and restaurants having more plant-based options.

Royale, and the El Tipico

?It?s kind of exciting times for

Fitzgerald has eaten at Bouldin

Breakfast, which is kind of like a

vegans and vegetarians.?

Creek many times and he really

build your own breakfast taco

enjoys it. He said they would

plate with homemade hash

provide meals for him as part of

browns,? said Martin. ?And then,

the payment for the mural. ?Oh, I love the food, I mean it was just the major core of my diet for years and years and I?m not strictly vegetarian myself, but I do try to eat healthy and it was so easy there,? Fitzgerald said. ?Everything?s so delicious and simple, and I love the place.?

Bouldin Creek serves

The El Tipico taco is served like a build your own bteakfast taco.

Photo by Arabella Rhoden

H eal t h Ben ef i t s M an y stu dies h ave sh own th e vegetar ian diet h as a positive im pact on you r h eal th .

Vegetar ian s h ave a 22% l ower r isk of devel opin g h ear t disease Th ose with a vegetar ian diet h ave a 34% l ower r isk of devel opin g h igh bl ood pr essu r e

Accor din g to a 12-year Oxfor d stu dy,vegetar ian s l ive abou t 6 year s l on ger th an n on -vegetar ian s

22 | Taste of Austin

En v i r on m en t al Ben ef i t s

It tak es abou t 900 gal l on s of water to m ak e on e h am bu r ger

Th e m ost im por tan t th in g on e can do to h el p r edu ce gr een h ou se gas em ission s faster th an an y oth er m ean s is to pr actice a vegetar ian diet.

Car bon th at is stor ed in tr ees is r el eased wh en th e tr ee dies an d th is con tr ibu tes to gr een h ou se gases

Accor din g to an on l in e r epor t pu bl ish ed by th e Un ited Nation s Food an d Agr icu l tu r e Or gan ization , 26% of h abitabl e l an d on Ear th is bein g u sed for l ivestock

70% of defor estation in Latin Am er ica is becau se of l ivestock pr odu ction .

For ests ar e cl ear ed to al l ow space for pastu r es.

Gr aph ic by Ar abel l a Rh oden Sou r ces: Down to Ear th , NCBI, Food an d Agr icu l tu r e Or gan ization , Ever yday H eal th

Fall 2020 | 23

Tast y Tex - Mex ustin has been a tourist magnet for people all over the US for it?s music, stores, festivals, and also its wide selection of unique local restaurants. There are over 50 local restaurants in Austin, many of them founded before 2000. These restaurants serve a wide variety of food from all ranges of

A

cuisine, including Tex-Mex, an American cuisine inspired by the Tejano people of Texas that commonly uses shredded cheese, meat, beans, and peppers in its dishes. This interesting and different option provides a good change from a chain restaurant someone could find anywhere.

By Evelyn Const ant

Chuy?s Tex Mex, founded in 1982, is an eatery with seven locations all over Austin but began as a small Texas barbeque joint on Barton Springs Road.

Each Chuy?s restaurant location is decorated differently, each one having a new and distinct interior design, decorated with handmade art

Tortilla soup served alongside tortilla chips and salsa Photo by Evelyn Constant

started by the owners and continued by the designers and decorators, like hubcaps, painted wooden fish, and even an Elvis shrine. The art and decor is inspired by the original owners

24 | Taste of Austin

and gives the

Front of Chuy's restaurant on Barton Springs Road Photo by Evelyn Constant

customer a different visual

Chuy?s in 1998, Amy Constant

experience depending on

has been a regular customer

which location they attend,

there. She enjoys going for

according to Stephanie

dinner and how the specials

Skralik, marketing manager

mood.?

Many people enjoy Tex-Mex food, a mix of Texan cheesy

at Chuy?s. ?Chuy?s is an authentic

place where our customers easily feel comfortable and like they are experiencing the full Austin experience,?

"Chuy ' s i s an aut hent i c p lace w her e our cust omer s easi ly f eel comf or t ab le and li ke t hey ar e ex p er i enci ng t he f ull A ust i n ex p er i ence."

StephanieSkralik, marketing manager at Chuy's

Skralik said. ?Especially in the way we make sure all of our customers have everything they need to

change, including unique

goodness and original Mexian

feel comfortable, and

options. She talks about her

cuisine, and some especially

providing them with that

experience.

enjoy the spice. Each year,

special Texas spin with our food.?

Since she first attended

?I love dining in at Chuy?s for dinner, although it?s usually pretty crowded there especially on the weekends,

Chuy's green chile festival poster

but it?s worth it,? Constant said. ?The whole atmosphere brings me to the heart of

Photo courtesy of Chuy's

Austin and the Tex-Mex always puts me in a better

Chuy?s holds a festival called the green chile festival where they serve their dishes with the Mexican green chile incorporated, according to director of the festival, John Zapp.?Oh, the food is so different from other Tex-Mex places, especially with the chiles added. It fills you right up and gives you that New Mexican flare,? Zapp said.

Skralik believes Chuy?s is a great addition to Austin?s variety of local restaurants. ?It certainly contributes to the Austin aesthetic and I think it brings Austin straight to the customer.? Skralik said.

26 | Taste of Austin

Fall 2020 | 27

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