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The Bend Magazine Volume 13 / Issue 3. The Bend Magazine is published by Bend Holdings Sub, LLC. Copyright © 2026 Bend Holdings Sub, LLC. No portion may be reproduced without express written consent. Editorial or advertising does not constitute advice, but is rather considered informative. The Bend is not responsible for the care of and/or return of unsolicited materials. The Bend reserves the right to refuse advertising deemed detrimental to the community's best interest or in questionable taste. Expressed opinions are those of the author and do not necessarily reflect the views of ownership.
Hail to the Beef
I must admit something: A burger fan, I am not. So, when it came time to put together our first burger issue in almost a decade, I knew we’d need to call in reinforcements. Through our online contest, Best in Bun, readers nominated their favorite burgers across a range of categories. The top contenders advanced to a public vote, and eight winners ultimately rose to the top.
Starting on page 34, you’ll find those standouts, from the best classic cheeseburger and patty melt to the ideal pick for when a brunch craving calls for something between two buns. What makes this lineup special is the food itself, of course—but, as usual, the stories and personalities behind each burger are what make it clear why they taste so dang good.
I’m thrilled to introduce a new contributor to the pages this month. When someone reaches out because they’re convinced they’re the right person for a story, it’s worth listening. With an extensive background in sports journalism, Mark Travis had yet to write about another topic he’s passionate about—burgers. Spoiler alert: He was a natural fit for the job.
In speaking with Jason Johnson, owner and head chef of Padre Island Burger Company, Mark uncovered the inspiration behind the local staple once the location was set. “I knew it needed to be a Jimmy Buffett, cheeseburger-in-paradise-style restaurant,” Johnson shared. Looking at this month’s cover, it’s hard not to see that vision brought to life.
Together, Mark and Evelyn Martinez share the makings of each Best in Bun winner and, perhaps more importantly, the people behind them. Though there are certainly a few burgers on the list that lean toward artisanal flair, I love what Price’s Chef general manager Alex Guerrero said: “The classics are appreciated by people; they withstand the test of time.”
Which brings me back to my original confession. In the spirit of celebrating our local burger scene, I’ll admit that a few places have managed to win me over. Consider these a few honorable mentions in the local burger world from your editor. The Most Comida’s smash burger nearly changed my mind about burgers altogether, and the owners are some of the hardest working people I’ve ever met. Many trusted sources rank BUS’s burger high on their lists, and one of my best friends, who has lived in California for several years, always makes a stop for a classic burger-and-fries duo from Snapka’s with her grandmother while visiting.
They may not sit in the winners’ circle of Best in Bun, but they’re reminders that a great burger, like any great local staple, is less about the menu description and more about the connection it creates. And if this issue proves anything, it’s that even a selfproclaimed skeptic can find things to savor in a community that does burgers this well.
KYLIE COOPER, EDITOR IN CHIEF kylie@thebendmag.com
THREE HIGHLIGHTS
In an issue dedicated to burgers, a story centered around their trusted partners in crime was a must. French fries are among my favorite foods, and the endless such a simple side can take make it all the better. Pg. 51
A HOME FOR CREATURES
Every time I see the Creatures Coffee truck out and about, a long line of eager customers flows from its window. I’m so thrilled the owners have entered the next stage of such a beloved local venture with their first permanent location. Pg. 57
THE SCENT OF JOY
I was given a perfume for Christmas that I was both shocked and thrilled to find out was locally made. Erica Parham’s story of how she founded her fragrance brand, Efori, is a testament to hard work and to following your joy. Pg. 64
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IN CONVERSATION WITH
Noemi Medrano
Mimi Kitchenboss on her popular cooking classes, the cultural importance of food and her favorite local restaurants
By Kylie Cooper Photo by Shoocha Photography
There isn’t much of Noemi Medrano’s life that doesn’t include memories of cooking. She found it quintessential in expressing herself and her appreciation for others. “I come from a culture that revolves around food,” the owner of local cuisine workshops, Mimi Kitchenboss, shared. “In the Philippines, our love language is food. Food is how we build, maintain and nourish relationships, new and old.”
That same sense of care and connection, of both people and culture, is baked into the Mimi Kitchenboss philosophy. After moving to Texas at the beginning of the pandemic, Medrano created an Instagram account to share her quarantine experience filled with cooking and baking. This eventually led to teaching a small group of friends how to make dumplings from scratch, and from there, word began to spread. More people wanted to learn from Medrano and Mimi Kitchenboss, as the culinary workshop it is today took off.
Kylie Cooper: For those just discovering Mimi Kitchenboss, how would you describe what you do?
Noemi Medrano: I describe myself more as a cooking host rather than a teacher, because I focus more on the overall culinary experience. We’re not here just to teach you a recipe; the internet can do that. We’re here to offer that personal touch, that tactile environment and that cozy, warm feeling of learning to cook a new dish with your friend. We offer approachable, fun cooking classes for all ages and skill levels that focus on Asian cuisines. The dishes and recipes we share are authentic and traditional, and we take you on a journey to discover the culture and history behind them. When you join a class, our goal is to make you feel welcomed, confident and happy. You come for the recipes; you return for the vibes.
KC: Most of your classes highlight Asian cuisines and techniques. How do you balance honoring tradition while making recipes approachable for home cooks?
NM: It’s vital to shine a spotlight on the unique cultural significance of each dish we present, so we make it a point to share about their origins, their traditional ingredients and their cultural impact. This is where the connection to the dish begins, and along the way, we further cultivate that by using and following customary elements as often as possible. At the same time, we break it down to the basics so it’s never intimidating. No complicated chef jargon, no hurried instructions, just clear and encouraging information and guidance. It’s also in the engaging energy we foster in each class. My teaching style is like learning from your favorite auntie.
KC: How do you weave history into your class, especially for those who may be encountering dishes for the first time?
NM: This is what’s beautiful about food and cooking in general: The mere act of eating and cooking together already establishes and strengthens intercultural relationships. All you need is an open mind and a sense of curiosity. We encourage students to ask questions and ensure that everyone knows and feels it’s a safe space; no question is wrong or invalid. The teaching focus is on learning about new ingredients, fixing common mistakes and achieving that authentic flavor at home. What’s the difference between light and dark soy sauce? I got you. What is miso, and is there a substitute for it? Get a pen and paper; we’ve got answers for days.
KC: What is the importance of hosting classes at the Texas State Museum of Asian Cultures and Education Center?
NM:
in the success and popularity of Mimi Kitchenboss. Our collaboration is rooted in the common goal of bringing engaging Asian experiences, activities and knowledge to the Coastal Bend. They discovered my project and saw an opportunity for mutual growth. They invited me to bring my cooking classes there, which provided the space to host larger classes and reach more people. It’s incredibly humbling to be part of their esteemed program and to receive their support since the beginning. I think it’s rare to find a collaborator who goes the extra mile to uplift and champion you, as the museum has done for us. We work closely together on many aspects of the classes; they provide insightful information on what may or may not be a good dish to teach.
KC: When you aren't busy cooking with or for others, what local restaurants top your list of favorites?
NM:
the Coastal Bend because the food and restaurant scene has just been exploding. I try to stay in the know by following local food content creators on Instagram. That said, there are a few places I go to consistently with my family when we go out to eat. Butter’s BBQ in Sinton is an easy answer; we cannot get enough of their mouthwatering BBQ, and we’ve been ardent fans even when they were still in their Mathis location. (I’m still waiting for them to bring back their dino ribs!) Lei Kitchen is our go-to for pho; be sure to get that extra serving of tendon. Dao Authentic Chinese Cuisine is for when I have a hankering for Chinese food and ODI’s Pizzeria for authentic Napoletana pizzas that are to die for. YOLA Cocina Mexicana is a fantastic choice for date nights; the ambiance is great, the cocktails are delicious and the appetizers are divine.
Where Beautiful Results & Experience meet.
Read the full interview online at thebendmag.com
@mimi.kitchenboss
Bringing Hope to the Coastal Bend
Inside the American Cancer Society’s local benefits
By Ava Coronado Photos provided by American Cancer Society
For more than 110 years, including over 40 years of serving the Coastal Bend community, the American Cancer Society (ACS) has improved lives nationwide through advocacy, research and patient support. Led by volunteers and dedicated staff, the ACS Coastal Bend chapter is committed to bettering the lives of locals affected by cancer.
Last year, Texas received $52,752,083 to oncology researchers undergoing groundbreaking work that benefits cancer patients in the Coastal Bend, the state of Texas and beyond. Funding in the Coastal Bend helps advance research and support programs such as the free 24/7 cancer helpline, where cancer patients, caregivers, those in remission and others seeking guidance can talk to a trusted, trained live staff member for support. Other services include the ACS Road to Recovery program, which provides free rides to cancer patients for lifesaving treatment.
“If someone is on the cusp of ‘I want to get screened, but I’m scared,’ they can pick up the phone and call the hotline and get guidance and get some validation and some security. That is what we want. We want to break down barriers and break those cycles,” ACS South Region Associate Director Victoria Gonzalez said.
These vital services are funded in part by various local efforts, such as the Cattle Baron’s Ball, an ongoing event celebrating 40 years this month, where all money raised goes to ACS. This Western-themed gala, set for March 28, is a fundraising event featuring food, drinks, dancing, a special auction and more. The ball has continuously brought together community members committed to the fight against cancer.
“Cattle Baron’s continues to be so meaningful in our community because it is deeply personal,” 2026 Co-Chair Elizabeth Welsh said. “This event, beyond raising funds for cancer research, honors our families, friends and neighbors; the people who have sat in hospital waiting rooms, the ones who received that life-changing news, the ones who are still fighting and the ones who we get to honor as survivors. As long as Cattle Baron’s is a place for our community to gather, it will always have meaning.”
In addition to the four decades of Cattle Baron’s support, Tisha’s Little Wranglers is a local event that directly aids pediatric cancer patients in the Coastal Bend. This summer camp brings together thrivers: cancer patients
Tickets to the 2026 Cattle Baron’s Ball can be purchased online at corpuschristi. acscbb.org.
enduring treatment and survivors, patients in remission, who also support thrivers, cultivating fun and fellowship. Supporting cancer patients at every stage of life remains central to the ACS mission, a commitment reflected in Making Strides, a fundraiser walk that celebrates courage and hope.
“Cancer has touched everyone in some way,” Gonzalez said. “It is almost like a grieving process, like grieving the life that you envisioned for yourself. We have had people talk about the amount of hope they have gotten when they come and get to share their experience at Making Strides because they are walking alongside either thrivers, survivors or caregivers, and hearing stories. That is one thing that is so beautiful about the community; that at every level, people understand the importance of this fight and want to join in on it.”
Those interested can get involved with the ACS Coastal Bend through its website, a trusted local resource for patients and families at any stage or diagnosis. The site offers ways to volunteer, give and connect with local needs. Whether by giving, volunteering or showing up, the ACS Coastal Bend will continue to bring hope.
CONTACT
cancer.org | corpuschristi.acscbb.org @acs.cattle.barons.ball.cc
Leading the Way in Modern Healthcare
BOOTS & BLING
New Life Refugee Ministries hosted its annual Boots & Bling fundraiser on Jan. 23 in the Texas A&M University-Corpus Christi Anchor Ballroom. Attendees enjoyed dinner, participated in a silent auction and heard from powerful speakers. This local organization works to provide a refuge of hope and healing for child survivors of sex trafficking, as well as offering free human trafficking education to all age groups.
Ever y thing You Want in
PRESIDENT'S BALL 2026
From the Island University to the city that never sleeps, Texas A&M University–Corpus Christi celebrated generosity, impact and student success on Saturday, Feb. 7, at President’s Ball 2026. With a New York City–inspired theme, “I Want to Be a Part of It,” the evening honored the individuals and organizations whose support continues to help Islanders dream bigger.
From Pasture to Personal Care
Countryside Naturals champions nutrient-dense, chemical-free skincare
By Natalie Werkhoven Photo provided by Countryside Naturals
In 2024 Sara Martinez discovered the skin benefits of tallow and began handcrafting it for her personal use. She had spent years battling severe cystic acne. “I tried everything, and it would never go away,” she recalled. “I kept hearing about tallow, [and] it changed my skin.”
After marveling at the relief tallow brought her, Martinez’s husband, José, encouraged her to start a business centered around the handcrafted balm. Martinez secured a spot at the Southside Farmers’ Market almost immediately, and her tallow products began satisfying a growing demand for ancestral skincare.
With its motto, “When cow fat becomes skincare,” Countryside Naturals launched in November of 2024 and has since scaled from four markets a month to as many as 19, travelling to Georgetown and San Antonio, while maintaining local presence.
Grass-fed and finished beef tallow is a foundational ingredient in ancestral skincare due to its fatty composition, which is almost identical to our skin’s natural oils (sebum), enabling superior absorption. Martinez’s commitment to high quality is unwavering. While many brands use fat from the entire cow, Countryside Naturals uses only suet—fat around the kidneys, which is incredibly nutrient-dense—and sources it exclusively from a regenerative, strictly grass-finished farm.
“Cows aren’t meant to eat grain,” Martinez explained. “If it’s not grass-finished, they fatten them up with grain right before the end, which defeats the purpose. We ensure there are no hormones, no steroids and no antibiotics.”
Shop Countryside Naturals every Saturday at the Southside Farmers' Market, every Wednesday at Grow Local Farmers’ Market or online.
The tallow is rendered by hand in small batches through a meticulous process the couple does together at their home in Flour Bluff. After grinding the tallow, José uses a large roaster to slowly melt it, and Sara clarifies it through filtering and straining. This dry rendering process is repeated four more times over 3-4 days and yields a stable, nutrient-dense fat with a longer shelf life.
Since moisture from water is avoided, the risk of bacteria or mold growth is eliminated, making it ideal for skincare. By avoiding chemical additives and focusing on traditional methods, the anti-inflammatory and antimicrobial properties essential for healing are preserved.
Countryside Naturals features products with all organic ingredients, including bestsellers that nourish rather than correct. Customer favorites include Baby Me, a natural remedy for things such as eczema, cradle cap and diaper rash, and Ranch Hand, including mango butter and beeswax from local beekeeper Hebert Honey. Along with a convenient tallow stick, lip balm, soap, hair care and other stellar items, cooking tallow will soon join the Countryside Tallow lineup.
Rich in vitamins A, D, E and K, tallow effectively supports collagen and reduces skin irritation. It is best suited for those with dry, sensitive or mature skin. Testimonies from loyal customers range from helping with psoriasis and surgical scars to providing relief for restless leg syndrome, arthritis and aches and pains.
Beyond the exceptional quality of the ingredients, the Martinez family’s passion and integrity stand out. In an industry often filled with synthetic chemicals, Countryside Naturals practices what they preach: nature often provides exactly what we need.
Pet Therapy: Animals as Healers
What are the benefits of Pet Therapy in the dental office?
In a search to help alleviate the stress of visiting the dentist, Pediatrix Dental welcomes Mila. She is a certified therapy dog that has helped our patients who may be a little nervous enjoy their dental visit.
Mila is friendly, patient, gentle, docile, loves hugs and to cuddle. She’s great with children.
Nervous parents and scared children feel an ease in their fears when they see a cute cuddly welcoming dog like Mila. The distraction of a therapy pet helps to break the anxiety sometimes felt from walking into a dental office. Mila’s calm demeanor helps to relax the children and they find joy in visiting the dentist. Positive interaction with a dog, such as petting, can decrease stress by increasing oxytocin and decreasing cortisol; the hormones related to stress. Studies have shown that just petting a dog can reduce the petters blood pressure and heart rate. The simple act of petting animals releases an automatic relaxation response, lowers anxiety, helps people relax and provides comfort. It has been scientifically proven that therapy dogs stimulate emotional support, which is good for psychological health.
We can not wait for you to get the chance to meet our furry new team member, Mila!
HOME & GARDEN
South Texas Soil and Spirit
Ranch life, design and wonder collide in the outskirts of Orange Grove
By Christina Fratila Photos by Jason Page
Near the Jim Wells County line, this family ranch feels like a world of its own, where thoughtful design, hard work and a sense of wonder coexist effortlessly. Surrounded by mesquite trees, the property unfolds slowly, revealing itself as a grounded South Texas homestead and a place where everyday moments feel a little magical.
The home’s stone exterior and classic ranch architecture establish a sense of permanence within the landscape, and once inside, the scale opens dramatically. High ceilings draw the eye upward to detailed coffered panels that lend depth and character, while wide-plank wood floors anchor the space with warmth. The layout is intentionally open, allowing family life and entertainment to flow naturally from one space to the next.
At the heart of the home, the main living area is both inviting and substantial. A large stone fireplace creates a natural focal point, flanked by custom-built-ins curated with collected ceramics, books and personal objects—pieces that speak to a life well lived rather than one overly styled. Leather seating in warm cognac tones is arranged to encourage conversation, softened by patterned rugs, cowhides and textured
accent chairs that balance comfort with refinement.
The sense of thoughtful hospitality continues into the dining and kitchen areas. A long, solid wood table anchors the dining room, surrounded by generous dining chairs that invite lingering meals and multigenerational gatherings. Visible but subtle, the kitchen balances function with charm, supporting this busy family’s lifestyle.
One of the most marked transformations on the property is the conversion of an adjacent sunroom into a fully air-conditioned living space. The boundary between indoors and out is blurred by the expansive garage-style doors open wide to the backyard, allowing
Classic ranch architecture paired with modern metal roofing make for a striking exterior.
gatherings to flow seamlessly toward the pool. It’s a space that reflects the family’s approach to living: flexible, welcoming and centered on togetherness.
And then there’s the backyard.
A resort-style pool is the star of the outdoor space, complete with a custom waterslide tower designed by the homeowner alongside a group of friends. Equal parts playful and impressive, the slide is a testament to the family’s hands-on spirit and belief that the best features are often built with collaboration and a little bit of fun.
Just beyond, a private lake stocked with catfish adds another layer of tradition. There’s a simple rule here: If you catch one, you take it home. It’s a small ritual, but one that reflects a deep respect for the land and the rhythms of ranch life.
That connection to nature extends across the property, home to kangaroos, turtles and graceful Axis deer. During one visit, deer quietly followed the homeowner; a moment so enchanting it felt taken from a storybook. Inside, photographs lining the walls remind you that these animals are part of the family.
Rooted in South Texas soil and spirit, this Orange Grove ranch is a beautifully designed home and a foundation for the future. Here, hard work is honored, play is essential and the land itself becomes a teacher, instilling confidence and resilience in the next generation.
ANIMALS SUCH AS DEER, DUCKS AND EVEN A KANGAROO CAN BE FOUND ROAMING THE EXPANSIVE PROPERTY
NOW GROWING
Four O’Clocks
Telling time with the Linnaean Flower Clock
By Justin Butts
Durable and drought-tolerant, four o’clocks are fascinating flowers with time-telling abilities in the garden. A hardy perennial in the Coastal Bend, they bloom from early summer through fall until the first frost or freeze. With an upright growth structure in dense clumps, the trumpet-shaped flowers come in yellow, red, pink or white.
Like clockwork, four o’clocks bloom every afternoon around 4 p.m., and stay open through the evening. For this reason, the flower is a classic feature of the Linnaean Flower Clock.
The four o’clock flower gets its Latin name—Mirabilis jalapa, meaning “wonderful” and “from Mexico”—from the Swedish botanist Carl Linnaeus, whose binomial nomenclature method assigned two Latin names, genus and species, to every plant.
His Linnaean Flower Clock uses a circular design to indicate the time with flowers positioned based on when they bloom. For instance, dandelions open at the 5 a.m. spot, and morning glories bloom in the 7 a.m. spot.
Four o’clocks are unique flowers, distinguished by their remarkably precise blooming time. Their dependablity is so exact, you could practically set your watch by them.
GARDENER'S NOTES
GROWING UP
Spacing, 18” to 24”. Height, 24” to 48”. Full sun. Requires rich, well-drained soil. Can be planted by seed or transplanted. Add four inches of organic compost to the soil when planting. Add ½ cup pastured poultry manure and ½ cup wood ash per square foot. Water three times per week for the first two weeks, then twice per week through the summer or as needed. Mulch with native leaf mulch. Durable once established. Reseeds easily; can become a (beautiful) weed.
PROFILING
Four o’clocks are resilient once established. They grow into bushy clumps with tall, greenish-brown stems. Well-fertilized and well-watered four o’clocks can become very lush and dense. To harvest cut flowers, clip the stems low at the base near the soil. Harvest up to 1/3 of the clump at a time. Try to take every third stem to increase airflow. Four o’clocks bloom in the afternoon in a vase as well as in the garden.
FUN FACTS
To create your own Linnaean Flower Clock garden in the Coastal Bend, try these beautiful and interesting flowers: Morning glory blooms in the early morning hours. Mexican petunias bloom next, followed by scarlet sage. Around noon, lantanas bloom, then hibiscus, then globe amaranth. In the late afternoon, four o’clocks bloom with their gorgeous trumpetshaped flowers. Evening primrose blooms around dusk. After dark, moonflowers and night phlox bloom to take the garden back to sunrise.
Blue-Ribbon Birthday
A sweet, equestrian-inspired celebration filled with pastel florals, pony details and farm-fresh charm
By Jo Anne Howell Photos Provided by Cora Johnson
This equestrian-themed third birthday unfolds as an elegantly rustic celebration set against a peaceful horse-farm backdrop. Soft, sun-washed florals in blush, peach and pale blue anchor the decor arranged in loose, garden-style clusters that feel refined yet effortless. Tables draped in crisp white linens are paired with natural wood chairs, creating a warm, pastoral atmosphere under the shade of sprawling oak trees. The entire environment balances sophistication with childlike wonder, producing a serene, thoughtfully styled party perfect for celebrating a little rider’s milestone.
Delicate party details like custom cups, a pastel-trimmed party hat and miniature toy horses underscore the gentle equestrian motif.
A central grazing table, adorned with oversized rosettes and an abundant floral urn, offers snacks and sweets presented with show-ring charm.
Kids recieved pastel rosette party favors with sweet treats and horse figurine keepsakes.
C. Dale Eubank, MD, F.A.C.O.G.
Laura Shelton, MD, F.A.C.O.G.
C. Dale Eubank, MD, F.A.C.O.G.
Best In Bun
EIGHT LOCAL BURGERS WORTH THE NAPKINS, THE INDULGENCE AND THE RETURN VISIT
written by Evelyn Martinez & Mark Travis
photography by Rachel
Benavides
& Jason Page
Agreat burger doesn’t need much to make an impression, but sometimes it doesn’t hurt to go all in. Whether it’s a no-frills cheeseburger done right or a towering doublepatty stack layered with every possible upgrade, there’s no single formula for perfection; only the kind that keeps you coming back for another bite.
Enter: Best in Bun. Built from community nominations and online voting, the list spans classic cheeseburgers, veggie burgers and everything in between, highlighting the local spots that consistently rise to the top. The final results are as much about people and place as they are about what’s between the buns. Though what’s inside every bite surely seals the deal.
photo by Jadon Taylor
Boarri Craft Meats and Goods
Artisanal Burger
When everything from meat quality to seasonings and grill time determines the flavor of a burger, who better to craft one than a meat artisan himself? Crowned Best Artisanal burger, Boarri’s “El Befe” locks down its foundation first, then offers customers all the necessary bells and whistles to add at their discretion—all locally sourced, of course.
Nestled within one of the city’s designated “Local Historic Landmarks,” Boarri Craft Meats and Goods opened its doors in October 2021 after what owner Nathan Kolenovsky described as “decades” of planning and a year of much-needed renovations. The building itself, built by none other than the H. E. Butt family, carries a lengthy list of legacy tenants dating back to 1931. Kolenovsky honored the space by poring over local library archives and working diligently alongside designer and builder Justin Gainan to preserve its vintage feel, hard work that cultivates regulars.
“Food is fellowship,” he explained. “It’s where people get together, laugh, cry. If we can provide something that [the customer] enjoys and wants to talk about, then we’ve done what we’re supposed to do. To me, that’s the reward.”
Before getting to the farm-fresh toppings, condiments and sides, Boarri zeroes in on the patty. Ground fresh daily from the excess trim of its short rib cuts guarantees the utmost quality of meat. Add to that anything a burger lover could desire, from eggs and bacon to house sauce and fresh produce, and you have an award-winning Befe, personalized and cooked to perfection.
“When we added the burger [to the menu], all hell broke loose,” said Kolenovsky. “Our number one selling item last year was the hamburger—and we only sell [it] three hours a day, five days a week.”
As a local market, Boarri’s team sticks to the mission “big enough to serve you, small enough to know you.” The case stays stocked with unique cuts entirely made up of Texas livestock, and local products ranging from tinned fish to specialty jerky line the store shelves. Most importantly, visitors can feel the personal touch that comes with the nature of a local meat market.
WINNER
Best Sliders
Tannins
Wine Bar
& Tapas/ Wine Bar
& Grill
3855 S ALAMEDA STREET • 361.334-3893
7629 S STAPLES STREET STE A111 • 361.452.0285
TANNINSGRILL.COM
Winemakers know tannins, the backbone of red wine’s acidity and structure, to be a finicky science demanding patience and precision. Taking the practice of its namesake to heart here in Corpus Christi, even going as far as defining the term prominently inside the Southside location, local hidden gem Tannins Bar & Grill (and the original Bar & Tapas) applies this to everything it offers, from the wine selection to the food menu. After triumphing in the Sliders category with its Italian Meatball sliders, owner Jerry Davila hopes the recognition helps redefine both Tannins locations as “more than just a wine bar,” but also as “a great place to eat, meet friends and walk out happy.”
Tannins opened in the Crossroads Shopping Village in 2015, when owners Davila, Daniel Solano and Mario Fimbres looked to fulfill what they saw as an unaddressed need in the city: a cozy neighborhood wine bar. As the tapas concept found its footing on Alameda, the team slowly expanded the menu, experimenting within the limitations of a kitchen equipped with only an oven. Davila pitched a slider—not just any slider, he explained, but an Italian Meatball slider with a “Texas twist”: a secret ratio of hamburger meat, ground pork and chorizo giving it a spicy kick. Italian parsley and Davila’s signature chopped, not diced, onions round out the dish that he, Tannins customers and servers all agree to be one of the best items on the menu.
The main difference between the two locations is in the name, with the Southside’s added grill allowing the menu to expand while keeping all the classics intact. Guests can rest assured, whether drawn to the intimate charm of the original Bay Area spot or the Southside’s longer menu and extra room to linger, the same high-quality, carefully curated experience always follows—as do the juicy sliders.
WINNER
Best Classic Cheeseburger El Vago Burger & BBQ
4701 BARRERA DRIVE
361.737.2810 • @ELVAGOBURGERANDBBQ
A visit to El Vago Burger & BBQ might be a bit intimidating for the uninitiated. Not because of the brand’s pair of cartoonish, fiendish logos that greet customers at the window—one devil brandishing a spatula and another hoisting a burger—but because of its beefy menu, one inspired by “stoner food” and replete with more protein than a GNC store.
In that sense, El Vago’s classic Cheeseburger acts as a sort of gateway beef that might lead you to the parts of the menu where there are virtually no limits to the amount of meat one can pile on (spare a thought for the humble sesame buns employed here). But sometimes it takes an act of perfected simplicity to remind us that a burger derives its soul not from its size, but from its sizzle.
The Vago Cheeseburger mounts a diverse assault on the senses while working within a standard framework. It is decked out with the usual frills—lettuce, tomato, pickles and onions—but the star of the show is the timeless relationship between the succulent 80/20 patty and molten cheese. The cheese seems just as eager as you will be to get to the center of the meat, seeping into the patty’s delectable topography, creating a creamy, combustible bite.
Although it has been serving up some of the best burgers in town for more than two years now, owner Alex Arredondo’s first entrepreneurial enterprise under the El Vago moniker was selling beard butter at the Corpus Christi Trade Center (the devil in his logo, it must be said, does sport a luscious beard). As he looked around one day, he asked himself, “What does everybody here have in their hands?” The answer was obvious: Food. So he started selling barbacoa and barbecue out of his stall, not expecting it to take off. “I never knew my food was that good,” Arredondo said.
“Good” might be understating it. El Vago rapidly grew into a business that needed its own space to breathe, which it found on a corner of a mostly residential area on the city’s Westside. The location, with its covered outdoor picnic table seating and detached smokehouse where the barbecue aroma curls off the roof and wraps around the customers, feels ingrained in its neighborhood, a sense that is elucidated when a postal worker hands the day’s mail to the cashier … and then places an order.
Generosity has been an integral part of El Vago’s success, and not just in its substantial portion sizes. In June of last year, Arredondo announced on social media that he was offering free lunches to school kids on summer break. In November, he teamed with Smack Eats to serve hundreds of Thanksgiving plates to the community. In December, he ran a toy drive to help provide Christmas gifts to families in need.
“There have been times in my life when I struggled to provide, so I know how it feels,” Arredondo shared. “We have a lot of customers who really care about this place, so to be able to give something back to people who need help, it feels like the right thing to do.”
WINNER
Water Street Oyster Bar
Best Bacon Cheeseburger
The Marina Arts district guides families, industry leaders and tourists alike along seaside alcoves spread throughout the landscape. Water Street Oyster Bar, the first under the Water Street umbrella to open its doors back in 1983, sits on the corner of the market square. Throughout the day, sunlight spills through the open windows in a twisting kaleidoscope fashion. Visitors get lost in the marine world built within the antique building, and the air fills with anticipation as they await the locally lauded menu featuring the newest award-winning item, the Bacon Burger.
First of five Lomax family-owned restaurants—Executive Surf Club, whose Veggie Burger appears later in our list, El Camino, Central Kitchen and their Shoreline sister Elizabeth’s—to open on the corner of the newly renamed Lomax Street, Oyster Bar stays true to their promised “premium quality” since their early days as a humble scratch kitchen serving fishermen and industry workers. In fact, catering to that early demographic practically solidified the Bacon Burger as a day one item.
“Sunburnt, salty guys coming in after a day of fishing have always wanted cold oysters, cold beer, a cold martini [or] a greasy cheeseburger,” explained Richard Lomax, Water Street CEO and heir to dad Brad’s restaurant empire.
Aside from its brief stint as the “Water Burger” before, as Lomax put it, a cease and desist from a similar-sounding establishment “kind[ly] and graciously asked us to pivot the name,” the burger hasn’t strayed far from its origins. A handmade Angus beef patty topped with cheddar cheese and applewood smoked bacon, all sitting on top of a slightly toasted brioche bun baked in-house daily from Central Kitchen. Lomax swears by the restaurant’s “no frills” approach, citing how sometimes in the seafood business, “you’ve just got to stand out of the way and let the ingredients work.”
Best Double/ Triple Meat Burger Vick’s Famous Hamburgers
626 N PORT AVENUE • 361.882.5082
6734 SARATOGA BLVD • 361.444-5382
VICKSHAMBURGERSCC.COM
Turning 50 this summer, Vick’s is no stranger to accolades. Even before it claimed fame for its burgers in the name itself, by year five in operation, it made headlines for them in the Corpus Christi Caller-Times, then the San Antonio Express a few years later, and even earned a spot in The Bend’s last burger issue back in 2017. Once second-generation owners George and Lisa Pollakis took over the original location on the westside, the name officially reflected what the city always knew the place for: “Vick’s Famous Hamburgers.” Adding onto its list of local awards, it comes as no surprise to find Vick’s somewhere in this issue, reigning supreme in the Double/ Triple Meat category,
Pollakis keeps it as simple as his parents and original owners, Vick and Zoe Pollakis, did when it comes to the restaurant’s mission. “Quality ingredients, a good price point and off-the-charts customer service,” described Pollakis. “We’re part of the community. When you walk in, we want you to feel like you’re family. All that spells good value.”
Endlessly customizable, all of Vick’s burger combos can turn into double, triple and, oneupping us in our own category, even a quad stack. The signature “Ultimate” burger, created by Pollakis’ son Anthony who now runs the Saratoga location, features “pretty much everything, including the kitchen sink,” according to Pollakis: grilled tomatoes, onions and jalapeños, layered between fried pickles, bacon, lettuce, American and Swiss cheese, mustard, ketchup and mayo, all laid on top of the classic beef patty.
Dedication to quality means every item on offer, from the freshness of the seafood to the fine-tuned batters used for its beloved fried pickles, okra and onion rings, deserves some time on your plate. Become a regular and eat your way through, or experiment with what you know you love—maybe with an egg on a double meat or chili to top off the fries.
WINNER
Best Patty Melt
Price’s Chef
1800 S. ALAMEDA STREET 361.883.2786 • PRICESCHEFCC.COM
In the center of the Six Points juncture sits a living monument to a bygone era. In 1941, Dan Price took over a diner along South Alameda Street called The Chef and slapped his name on the sign. It has been a cornerstone of Corpus Christi’s culinary scene ever since.
“It’s a landmark,” Price’s Chef general manager Alex Guerrero said. “This place has its own legacy, and we are just trying to keep it going.”
When Luis and Zora Guerrero moved their family from Los Angeles to Corpus Christi in 2006, they were looking to get into the food service industry. They considered becoming Quiznos franchisees, but as the sandwich chain began shuttering its local locations, the Guerreros learned of a chance to purchase Price’s Chef. While the transition was finalized, Luis worked as a dishwasher for a month before being revealed as the new owner—just like an episode of “Undercover Boss.”
Around the same time as the local diner’s founding, way over on the coast of California, a restaurateur named Tiny Naylor began serving up a new spin on the hamburger, swapping the bun for rye bread. Some 80 years later, two bedrocks of American gastronomy—diners and patty melts— are alive and well inside the walls of Price’s Chef.
“The classics are appreciated by people,” Alex Guerrero said. “They withstand the test of time.”
Portioned on a classic flat-top grill, each ingredient gets paid special attention, temperatures tailored by design: The grilled onions are cooked slowly on the side while the 85/15 Angus patty simmers on the main stage. Once they are sporting a nice summer tan, the patty is smothered and covered with the onions, coated with a savory Swiss cheese and laid on seeded rye bread. With its sharp angles and starchy blend, the toast offers a crunchy contrast to the soft, juicy inhabitants dripping off its flat surface.
The red, white and blue Price’s Chef storefront has been an indelible part of Corpus Christi’s iconography for longer than most patrons have been alive, and it’s easy to see why. Sliding into a booth here is like entering a time portal. Akin to the Americana aesthetic, the prices here are from a different age, offering customers the chance to take an affordable bite out of history; one you won’t soon forget. Because taste, after all, is timeless.
ince 1990, the beating heart of Corpus Christi’s Marina Arts District has echoed the rhythm of the tides.
Sensing that life’s current was carrying him away from the roaring waves that brought him vitality and peace, surfer and restaurateur (in that order) Brad Lomax clutched at the essence of the bay and attempted to bring it to shore.
“My dad and his buddies were just getting too old to [surf] anymore,” Richard Lomax, who took over from his father as CEO of Water Street Restaurants, said. “So he wanted to create a place with a real casual environment where they could have a beer and a burger and reminisce about the glory days.”
The Executive Surf Club was founded as an act of preservation, capturing the fleeting feeling of youth and infusing it into a restaurant conceived with equal attention paid to atmosphere and appetite. But there was one particular palate that wasn’t yet catered to, requiring a natural addition to the menu: The Veggie Burger. “We had to have it for the hippie surfer guys,” Richard Lomax said.
Although it sprouted up as a bespoke option for healthconscious surfers, the Veggie Burger’s appeal quickly spread to even the heartiest carnivore. It features a custom-crafted black bean patty, anointed with an ambrosial house-made ranch and bedded down with freshly sliced lettuce and tomato. There’s precision in the patty’s shape, maintaining a uniformity that conceals a depth of flavor.
“We tried 20 different patty mixes before we decided on this one,” General Manager Louis Contreras said. “And the way we grill and sauté the patty, I think it makes it stand out.”
With an archipelago of starches dotting the herbivorous canvas, each mouthful is a connection to our roots, capped off with an intriguing spice, a gentle reminder that Mother Nature bites back.
Best Brunch Burger Padre Island Burger Company
At its core, a brunch burger comprises two essential elements: a fried egg, representing breakfast, and a hamburger patty, representing lunch. This savory symbiosis has quelled the most voracious of appetites, dating all the way back to late 19th-century Germany, even serving as a form of medicine for some.
Whether you are trying to shake off the night before or simply looking to jumpstart your day with a bold bite, Padre Island Burger Company’s “The Hang Over” burger will quickly convert all comers from sluggish to satiated. And perhaps it can make that headache magically disappear, too.
“We see a big uptick in orders for this burger on Saturdays and Sundays,” owner and head chef Jason Johnson said. “We attribute that to the party atmosphere on the Island on the weekends. And during the summer, it’s all week.”
Packing a powerful protein punch on a pillowy sourdough bun, The Hang Over showcases a scrumptious 75/25 certified Black Angus mix. Adorning the precious fatty patty are crispy corn-smoked bacon strips, a slice of block American cheese, meticulously sautéed caramelized onions and, of course, a picturesque sunny-side-up egg. To enjoy this burger in all its glory, take The Hang Over out onto PIBC’s breezy patio; upon first bite, it will appear as if the runny egg is melting off the sun itself. Just be sure to bring plenty of napkins with you.
While the burger basks in the erupted egg’s golden rays, your envious fries might begin to crave a viscous dressing of their own. They will yearn for the yolk. Want our advice? Order a side of Dr. Padre sauce and another of garlic aioli and fashion your fries as spoons.
As a formally educated chef with a bachelor’s degree from the Culinary Institute of America in Hyde Park, New York, Johnson had an open mind when choosing what kind of culinary corner to carve out for himself in his hometown. While scouring Corpus Christi for a place to call his own, a spot on Padre Island became available.
“As soon as I saw the location,” Johnson said, “I knew it needed to be a Jimmy Buffett, cheeseburger-in-paradisestyle restaurant.”
On the titular song of his 1994 album Fruitcakes, Buffett preaches that “there’s a thin line between Saturday night and Sunday morning.” Should you find yourself crossing that line, don’t fret—this burger paradise has just the order for you.
Taza Modern Mexican combines
The Veggie Burger Reinvented
Flavor and texture combine for all-star status
By Kayla Butts MS, RDN, LD Photos by Rachel Benavides
Let’s talk about a veggie burger that actually gets it right. Veggie burgers can get a bad rap for being tough or flavorless. Frozen plant-based burgers often contain artificial colors, unnatural thickeners and several food allergens. But this burger, built from wholesome ingredients, manages to bring the bold flavors and meaty texture that burger fans crave.
Mushrooms provide umami notes, beans add satiating protein and brown rice contributes texture for that perfect chew. Packed with fiber and micronutrients, cholesterol-free and deeply flavorful, this burger proves that indulgence and wellness can share the same bun.
RECIPE
All-Star Veggie Burgers Makes 6
PREP TIME: 10 minutes
COOK TIME: 45 minutes
INACTIVE TIME: 1 hour (optional)
INGREDIENTS:
1 cup cooked short-grain brown rice, rinsed
2 tbsp olive oil
1/2 onion, diced
16 ounces portobello mushrooms, chopped
2 tbsp coconut aminos
3 cloves garlic, minced
1 tsp paprika
1/4 tsp chipotle chili powder
3/4 tsp sea salt, plus extra for rice
1/2 cup roasted cashews, chopped 1 cup black beans, drained
Cooking spray
DIRECTIONS:
Heat 2 cups of water and 1 cup of rice with a dash of salt over high heat in a small pot. Once boiling, cover the pot with a tight-fitting lid and reduce heat to low.
Heat the olive oil in a medium skillet over medium heat. Add the onion and sauté until soft, 1 minute. Add the mushrooms and a generous pinch of salt, and sauté until soft and browned, 6 to 9 minutes, turning down the heat slightly as needed.
Stir in the coconut aminos, garlic, paprika, chipotle chili powder and salt. Cook an additional 30 seconds. Remove the pan from the heat and let cool slightly.
In a food processor, combine the mushroom mixture, cashews, black beans and brown rice. Pulse until just combined. The mixture should hold together when pinched, but it should still have some texture.
Form into 6 patties, place them on a large plate and chill in the fridge for 1 hour. Chilling is optional if time allows, but helps the patties stay intact.
Preheat the grill to medium-high heat. Brush the patties with olive oil and spray the grill with cooking spray. Place the patties on the grill and use a spatula to press down lightly. Grill for 7 minutes on the first side, flip and grill for 6 to 7 minutes on the second side, or until well-charred and cooked through.
French Fries
Truffle parm, sweet potato or fully loaded— local fries for every craving
By Kylie Cooper
Photo by Rachel Benavides
hether you’re ordering as a side, a shareable appetizer or a loaded entree, few food items are as versatile as French fries. From classic takes that don’t need ketchup to a potato foundation for the goodness that lies on top, these five local spots are doing fries right.
The Most Comida
6314 YORKTOWN BLVD. STE. 106
With a permanent menu at Riley’s Pub on the Southside, the only thing that makes the popular food truck’s perfected smash burger better is the fries it comes with. Classic, simple and done right, the natural-cut fries have perfected the crisp from the potato skin left on. Dipped in the signature “Most Sauce,” you’ll find it hard to eat just one at a time.
Birdie’s Wings & Bar
7514 S. PADRE ISLAND DRIVE STE. 206
There are a few fry options to choose from at Birdie’s— including a loaded variety complete with white queso, bacon bits, jalapeños, grilled onions and a drizzle of the homemade burger sauce—but the waffle fry route gets a special shoutout. A crispy exterior, fluffy interior and structure that holds its own while dipping all make the ideal waffle fry; and whether you opt for regular or sweet potato, you’ll get just that.
Jefe’s Street Tacos & More
4301 S. ALAMEDA ST.
Sometimes, an order of fries serves merely as a base for layers of toppings. Jefe’s Corpito Fries are an excellent example of this philosophy. Atop a bed of perfectly seasoned natural-cut fries is your choice of meat, nacho cheese, onion, cilantro, queso fresco, chipotle mayo, avocado and a dusting of Tajin.
Nueces Whiskey Library
3827 S. ALAMEDA ST.
When you’re yearning for simply a bowl (yes, a whole bowl) of French fries and a great martini to pair, look no further than Nueces Whiskey’s Italian truffle fries. Hand-cut and ideally crisp, the fries are tossed with truffle oil and freshly grated Parmesan cheese. If you’re ordering for the table and your party is larger than two, consider a double order.
BUS
702 N. CHAPARRAL ST.
Meant to mimic the texture of pork cracklings, potato cracklins offer a crunchy, fried exterior and an airy interior. A homemade order from BUS’s kitchen, Tasty Bites, takes one pound of scooped, sliced and fried potatoes with your choice of green ranch or malt vinegar aioli as its dipping companion. For just $3 more, you can load them up with queso blanco, ranchero and green onions.
NUECES WHISKEY LIBRARY
Fusion Fresh
Taza Modern Mexican combines the best of two worlds into one menu
By Leila Ydrogo Photos by Rachel Benavides
Taza Modern Mexican strives to serve up a fresh dining experience that gives “fast food” a new meaning. Chef and owner Jordan Jaradat is fusing Mexican cuisine with Mediterranean influences using nutritious, high-quality, organic ingredients, proving that quality and flavor can coexist.
The fabric that makes up Taza is rooted in heritage, culture and a love of Mexican cuisine. “My wife was a big inspiration behind the concept,” Jaradat explained. “She encouraged me to uplift the cuisines by combining them. Mexican [cuisine] is one of the most popular cuisines in the world. When you add a Mediterranean touch, it elevates the depth of flavor even more.”
The fusion of the two reflects Jaradat’s journey through the kitchen and his personal life. “After COVID, I experienced a life-changing health event that reshaped my priorities and reinforced my belief in clean, intentional food—so after that, we changed our lifestyle, and I implemented that in my establishments,” he shared.
“Mexican and Mediterranean cuisines are incredibly similar,” he said. “They share the same core principles such as fresh ingredients, bold spices and simple techniques. So our focus is elevating the health element by using ingredients that are gluten-free, lard-free, vegan, plantbased, grass-fed and organic.”
Customers can build their own burrito or bowl with the option of a grass-fed, organic protein source like steak, chicken, lamb or pork and continue to pile on fresh, organic vegetables, toppings and house-made salsas and dips. You can expect to find the classics such as guacamole,
Though located inside Chops & Eggs, Taza's menu is only available in limited hours.
pico de gallo, red and green salsas and sour cream. You can also try those classics with a twist: pico de gallo with mint; sour cream infused with cucumber, inspired by tzatziki; and pita tortillas.
Currently, Taza is operating as a popup at Chops & Eggs alongside Mr. Feast Hot Chicken, a Nashville hot-style chicken concept. Taza can also be found in the app store with features to schedule meals in advance at your preferred delivery time, while earning points for free meals. In the near future, Taza and Mr. Feast Hot Chicken will be operating in their own physical locations, with their own dining areas, due to the success they have seen thus far.
Taza rings true to its name, which means “fresh” in Arabic. No matter what’s on the menu, you know it will be good, and good for you.
CONTACT
5802 Yorktown Blvd. B105 tazausa.com | @taza.mexican
CUISINE
DINING SPOTLIGHT
TABLE TALK
Brunch at El Camino
CASUAL DINING
El Camino's all-you-can-eat brunch buffet is back, every Sunday from 11 a.m. to 4 p.m. For $35, enjoy a carving station, bloody Maria bar and made-to-order omelettes. The full brunch menu is also available on Sundays. 314
DRINK SPOTLIGHT
BLOODY MARY FLIGHT
RIDLEY'S ridleysontheisland.com
For the ones who refuse to pledge allegiance to just one flavor, Ridley's Bloody Mary flights are the perfect option. Choose up to three flavors from its stacked Specialty Bloody Mary's menu including flavors like Seafood Bloody, Jolly Green Bloody, Bloody Maria and many more.
11862 TX-361
DRINK
The Coffee MUGG COFFEE
The popular Harry Potter-themed coffee shop has reopened in its new location. Here you'll find all the specialty drinks you've come to know and love, just in a bigger space! 4535 SPID $
LUNCH/DINNER
The Grove BAR AND GRILL
Located inside Fifth & Elm, The Grove's scratch-made dining experience features a menu with everything from tacos and sandwiches to delightful seafood options. 201 5th St., Portland $$
LUNCH/DINNER
Zodiac Pot and Korean BBQ KOREAN HOT POT
The long-awaited, all-you-can-eat hot pot and Korean BBQ spot is officially open! With a wide selection of savory meats and flavorful broths, your meal can be tailored precisely to your preferences.
4102 S Padre Island Drive $$
A Home for Creatures
From truck to shop, Creatures Coffee & Tea Co.’s next chapter has arrived
By Jacqueline Gonzalez Photos by Matthew Meza
For owners and operators Jorden Tarnoski and Victor Hernandez Jr., opening the first brick-and-mortar location for Creatures Coffee & Tea Co. is the result of steady growth, unwavering community support and a moment in time that felt undeniably right to take the next step forward.
Creatures spent years operating as a mobile coffee truck, learning how to adapt quickly and show up consistently in unpredictable conditions. Familiar faces showed up at the coffee truck week after week, no matter the weather, forming lines and building routines around their favorite drinks. Rather than taking that support for granted, the owners see it with deep gratitude.
“Operating on wheels taught us everything,” Tarnoski shared. The experience reinforced the importance of flexibility, resilience and staying deeply connected to the people they served. In many ways, the transition to a permanent space feels like a thank you, a way to give something lasting back to the community that believed in Creatures early on.
At the new brick-andmortar, Creatures has officially added matcha to the menu.
As demand continued to grow, it became clear the truck could no longer fully support what Creatures had become. The expansion wasn’t about growth for growth’s sake, but about honoring that loyalty and creating a space that could better serve customers in a more meaningful way. “That level of support gave us the confidence to take the leap,” Tarnoski said.
The new brick-and-mortar spot allows Creatures to slow things down intentionally. Guests are encouraged to sit with a drink, have a conversation and make Creatures part of their daily rhythm instead of just a quick stop. The permanent space offers room to linger
and connect, shifting the experience from grab-and-go to something more personal and inviting.
The move also opened new opportunities behind the counter. Creatures has added long-anticipated matcha offerings, streamlined its menu and officially welcomed a few beloved customer-created drinks that had already earned loyal followings during the truck days.
Known for its “strange brews, great vibes” mantra, Creatures continues to lean into the horror-inspired aesthetic that has set it apart through deliciously crafted beverages with spooky twists. Inventive flavor combinations and playful nods to the macabre remain central to the menu, reflecting the same creativity and unconventional spirit customers have come to expect.
Maintaining that identity was essential throughout the transition. “Carrying the spirit of the truck into this new chapter was non-negotiable for us,” Tarnoski said. The creativity and customer connection that shaped Creatures from the beginning are built into the shop, from the menu and music to the way guests are greeted. The goal was never to feel
On brand with Creatures' spooky tieins, the new location's decor includes iconic horror movie posters.
polished at the expense of personality. At its core, the new location represents a place where everything Creatures has been building can finally live and grow. The permanent space offers a sense of belonging where people can feel included, inspired and fully themselves. Grounded by community and guided by intention, Creatures Coffee & Tea Co. enters this next chapter with the same heart, the same flavors—and more room to share them.
AROUND THE BEND
Erica Parham founded her fragrance company, Efori, to celebrate joy and self-care
The St. Paddy’s Return
Cassidy’s Irish Pub brings back the beloved St. Paddy’s Festival bigger and better than before
By Luis Arjona Photos by Debbie Noble & Eric Reña
Beer is a ubiquitous instrument for connection, communication and cackling. It’s not the reason people gather, but the excuse. A crisp, cold one lowers the temperature, softens the edges and permits strangers to talk; and there is no better reason to celebrate beer than St. Patrick’s Day. Which is why last year felt off.
Downtown Corpus Christi felt quieter than it should have in mid-March. No green-clad crowds spilling into the streets, no bands playing music whose sound bleeds into every conversation and no green Guinness.
The 2025 St. Paddy’s Festival was not canceled out of apathy, nor was it replaced by something shinier. The event was paused because putting on something this big, this messy, this human, still requires one thing that doesn’t come easily: money.
“It all comes down to sponsorship dollars,” shared Mike Treiber, the owner of Cassidy’s Irish Pub, and the man who has quietly been carrying this event for years. “The hardest thing to do to throw a huge event like this is to raise the dollars,” he said. Funding was limited in 2025 due to sponsors withdrawing amid economic headwinds, creating uncertainty for businesses.
The 2026 St. Paddy's Day Festival, which is free and open to the public, takes place on March 14.
The cancellation was felt immediately. Food trucks, art vendors, musicians and guests all lamented over the cancellation.
“That was the worst part,” Treiber said. “Hearing from food trucks and art vendors that really look forward to this event; not only to make money, but because they enjoy it with their family.”
But now, it’s back. After a year away, the St. Paddy’s Festival is set to return on March 14, and Treiber is calling it both a reboot and a continuation. This year isn’t about reinventing the wheel; it’s about using more pavement.
The empty lot that was once the Bayfront Inn will be fully activated, allowing for a larger stage with more lighting and seating, and indicating how significant the event’s return will be. The kids’ zone gets its own space behind the hotel, freeing up the main grounds.
This year’s programming remains rooted in local culture. Local musicians, Irish marching bands and Celtic dancers will grace the day with their talent. More than 50 arts and crafts vendors have already applied, alongside roughly a dozen food trucks. Each is required to offer at least one Irish or Irishthemed dish. “We try to keep it to the roots of St. Patrick’s Day,” Treiber said.
The best part? It is free for the public to enjoy. This is important to note, as free community events to gather and enjoy a good time are waning.
However, our unsung hero, Treiber, shows up where he is needed and, for another year, sets out to forge another fantastic St. Paddy’s day. He believes in the importance of showing up for the city, for the people who missed it and for his kids, who are old enough to understand the importance of building something other people care about. St. Paddy’s is back because Corpus Christi is better when it is.
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300 Block of Peoples Street | cassidyspubcc.com | 361.929.5570
CALENDAR
MAR
MARCH 5-8
FULTON OYSTERFEST
Fulton Oysterfest is back, offering four days of fun for the whole family. Enjoy live music, carnival rides, local vendors, kids’ activities and more. Plus, don’t miss signature events such as oyster eating and decoration contests, and the Oysterfest Parade on Saturday at 11 a.m., taking off from Fulton Beach Road. fultonoysterfest.org
MARCH
7
AN EVENING OF EPIC PROPORTIONS
The Corpus Christi Symphony Orchestra will host a special concert featuring Nina Drath, a renowned pianist and founder of the Frederyk Chopin Society of Texas, Inc. The performance is scheduled to begin at 7:30 p.m. at the Performing Arts Center. ccsymphony.org
MARCH
17
KEDT FOOD & WINE CLASSIC
Support local public broadcasting by attending KEDT’s annual fundraiser, the Food & Wine Classic, hosted at the Corpus Christi Museum of Science & History. Enjoy a tour of wine-tasting stations while sampling cuisine from some of the area’s best restaurants and caterers. The main event begins at 7 p.m. kedt.org
MARCH 20-21
CRAWFISH FEST & SALTWATER ANGLER BOAT SHOW
Get ready for a weekend packed with fun at Peary Place Park for this first-ever event. Highlights include exploring boats from the area’s top dealers, a crawfish cook-off with samples, live music, a variety of vendors and food trucks and a live Redfish Tournament Weigh-In. View the full schedule online. corpuschristicrawfishfest.com
MARCH 20-29
PIANO CELEBRATION WEEK
The ninth annual Piano Celebration Week offers 10 days of performances and workshops—from the annual marathon concerts to master classes. All 25 events are free and open to the public, and a full schedule is available online. pianocelebrationweek.com
MARCH
21
TOUCH-A-TRUCK
Get ready for an exciting, hands-on experience at Whataburger Field! The Junior League of Corpus Christi and H-E-B present their annual Touch-A-Truck event. Kids can explore a variety of vehicles—emergency, utility, construction and delivery trucks—and meet the professionals who drive them. The event, running from 10 a.m. to 2 p.m., will also feature a kids’ zone and local food trucks. corpuschristi.jl.org
MARCH
28
TEXAS JAZZ FEST’S ANNUAL FOOD TRUCK FESTIVAL
In support of October’s Texas Jazz Festival, the organizers are bringing back its food truck event for the second year. Thanks to a diverse lineup of local and regional food trucks, guests can get their fill while enjoying live music and familyfriendly activities from noon to 11 p.m. at Water’s Edge Park. texasjazz-fest.org
The Scent of Joy
By Mandy Shelton Photos by Deux Boheme
"Iwanted Efori to feel like a pause to busy women,” Erica Parham said, standing at the fragrance bar in her sensory studio and shipping hub. “We always leave self-care for when you’re already burnt out, you’re already tired, your body’s breaking down, you’re dehydrated. So I wanted it to be a quick little pause in your day. And this was also something I needed, too.”
Parham has been delighting the senses at local markets for the past two years, and those face-to-face interactions account for nearly half of her business. The rest comes through online purchases, which present challenges in the fragrance space. Parham mindfully developed her web presence to include an online quiz to uncover a client’s fragrance guide, one of the four Efori flagship fragrances that most speaks to them in the moment: Connection, Power, Peace and Self. “I wanted people to visualize themselves in a certain scenario to be able to pick that way,” she explained.
A nurse from 2009 until 2020, Parham knows how to nourish and nurture. With her husband deployed and a brand-new baby at home,
Sample all four signature Efori scents by purchasing the travel size discovery set.
she left nursing during the pandemic and launched her non-toxic candle company, Sugar & Grace, founded in Virginia and featured on “Good Morning America," not once, but twice.
A 2023 Navy relocation gave Parham the chance to recenter herself in a mindful approach to entrepreneurship in the Coastal Bend. “I literally rebranded and created this in a hotel room on base,” she recalled. With the family of five in a single room, Parham and her support network crafted Efori, named for the Haitian-Creole term for joy. “Efori is your reminder to slow down, pause and just be joyful,” Parham said.
At the Efori studio in Portland, Parham offers DIY workshops and events on perfume, candles and body scrubs, which she also brings to the community for private bookings. Visitors blend bespoke fragrances from the scent bar’s floral, fruity, earthy and spice options. “This is just a mental health check-in for yourself that you can keep,” Parham said of the final product.
Efori’s fragrance of the month is available in the shop, online and in markets, with Parham creating limited-edition scents beyond those on the fragrance bar. For March, “Retreat” mingles jasmine, amber, coconut water, vanilla, musk, rose, driftwood, seagrass and a sand note. Parham, whose birthday is March 11, wanted the fragrance to represent a restart, which is also perfect for Spring Break. “I love the beach, so I definitely try to incorporate some saltiness when I can,” she said.
Efori scents can push boundaries, but at a pace that feels calm and natural, even for the company’s founder. “I love banana notes, so I’ve literally been working on a banana fragrance for a year, just trying to get it right,” Parham said. She’s intentionally not rushing the process, which comes across in the brand’s ethos.
CONTACT
efori.co | @eforiexperience
Erica Parham founded her fragrance company, Efori, to celebrate joy and self-care
A City Plans for Water
Generations have worked to harness the resource of the Nueces at Mathis
By Jillian Becquet Photos provided by Corpus Christi Public Libraries, La Retama Special Collections & Archives
The Nueces River has always been part of Corpus Christi’s story—it was the disputed U.S.Mexican boundary during the MexicanAmerican War—so it’s not at all surprising it’s a valuable resource even to us today. Three times, Corpus Christi has made enormous investments in a dam on the Nueces to provide for the region’s future.
In 1929, La Fruta Dam was completed, creating Lake Lovenskiold— Dr. Lovenskiold was the mayor from 1921 to 1931. A partial failure occurred in its first year, and construction began yet again to create a second dam. Using some of the same structure, the Mathis Dam created what we now know as Lake Corpus Christi. The project was funded by President Roosevelt’s New Deal, which also led to the construction of multiple structures by Civilian Conservation Corps Company 886. These included a park road, bridges, a boathouse and a refectory built of local caliche, now called the pavilion, and still standing today.
With growth across the region, the dam served for just a generation before calls to expand arose. By the mid-1950s, both the old Harbor Bridge and the Wesley E. Seale Dam—also named for a mayor—were under construction during a period of immense growth in the area. That dam still serves the area today, holding whatever water comes our way for the region’s use. As we look toward the next investment in water for the region, the answers become new entries added to a long list of civic investments that have sustained the city through generations.
Workers are dwarfed by the scale of the Mathis Dam during construction in the 1930s.
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