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JULY 2019 VOLUME 84
DINE & DRINK
IN THIS ISSUE: ASTROLOGY...56
Pan Y Agua MEET THE CITY’S TOP RESTAURANT GROUP
Food Awards THE VOTES ARE IN
By: ZAK HANSEN
An El Paso Cocktail Party DRINK AND APPETIZER INSPIRATION
Sotol A FINE LOCAL SPIRIT By: HENRY CRAVER
Here and Now
Steak-Out A GUIDE TO THE REGION’S BEST STEAK HOUSES
Lick It Up ALL VEGAN MEXICAN FOOD
Hidden Gem NOT YOUR AVERAGE BOOZE STORE
By: MARKO MORALES
By: OSCAR ACOSTA
By: HOPE ALEGRE
A LOV E LI KE N O OT HER DES E RV E S A RI NG L IK E N O OTHE R . Intro d ucing t he inf inite l y c u stom i za b l e e nga ge m e nt co llec ti o n.
C O LO N Y COV E O N N O RTH M E S A B E N B R I D GE .CO M
rowing up on a working cattle ranch in New Mexico, there were two things constant in our house: We always ate dinner together at the same time every
night, 6:00 p.m., and if we didn’t like the meal that was prepared that evening,
there was the option of peanut butter and jelly sandwiches ... make it yourself
of course. There were rules at our table—one hand in your lap holding a napkin, no
elbows on the table ever, no smacking or you’d get thumped on the forehead. Dinner at my house was the old style of life, where we learned about each other’s days, shared both the good and the bad, and just re-connected. Our table was full of laughter. We passed the milk (always whole milk, never skim), the meat and potatoes, and everyone had to try the vegetables if they wanted dessert. Yes, we had dessert at every meal. The recipe card box was empty, the cookbook that was given as a wedding present was never opened and everything was homemade. It started with a pinch of this and a little of that. Those were my food memories growing up. We didn’t ask the calorie count; we didn’t even know what vegetarian was and we’d never heard of the keto diet. I can only imagine my mother’s face as she took her apron off to sit down for dinner if we mentioned we’d become pescatarian that day. Yes, those were the good old days. Times change and the media teaches us about cholesterol, diabetes, and heart disease. We learn that everything we put in our mouth settles somewhere we might not want it settling, and that no matter how you slice it, or bite into it, anything with white sugar might not be the healthiest choice. So … what makes a good recipe? What
makes a balanced meal? Only the experts, the foodies know, and it seems to change often. This month our team spent a Saturday afternoon together as they prepared, bossed each other around, got a little competitive and carefully calibrated each dish as they produced our City Magazine cocktail party that can be seen on pg. 34. The results were delicious, the styling amazing, and the team had a great time bonding. As in days gone by, they laughed, probably didn’t care that the napkins weren’t in their laps, that there were elbows on the table, and I think there was a bit of smacking—but there was laughter. Do I cook today? Do I use a recipe book? Probably not. Today, I make reservations. No matter how you consume your food, I hope there is laughter involved.
Last year we replaced over 1,000 knees. But Mike felt like his got the most attention.
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Charity Register JUly Opportunities to Give & Support Feline Fridays! Every Friday in July, Humane Society of El Paso Each Friday the Humane Society lowers adoption costs for cats. Adoption costs are only $50 for kittens under 16 weeks, and there is a surcharge of $12.50 for ones older than 16 weeks. Adoption fees cover spay/neuter procedures, vaccinations, microchips and leukemia testing. Come find the purr-fect cat for your home!
Why Do I Still Have Thyroid Symptoms? July 11 at the Saltgrass Steak House | 5:30-7:30 p.m. Are you or a loved one plagued with thyroid issues? The fatigue can be hard to handle and, worst of all, the underlying triggers are often numerous and elusive. At this free event, put on by Truecare Wellness, you’ll learn about thyroid disorders, things you can do to control them, and resources in the community that can help.
Benefit Night with Irvin Rockets Reunion July 25 at Taco Cabana on Hondo Pass | 5:00 p.m. Irving High class of 2009’s 10-year reunion is coming up, but they need a little help. They’ll be hosting a fundraiser at Taco Cabana on the 25th of this month. 20% of your purchase will go towards making their dream reunion come true. Tacos never tasted so good.
BBC- Menchies FUNdraiser July 12 at Menchies, 8889 Gateway Blvd W | 11:00 a.m. BBC, the Binational Breastfeeding Coalition, is pairing with Menchies, the frozen yogurt chain, to raise money for breastfeeding services in the borderland. All you have to do is go eat fro-yo and 20% of your purchase will go to BBC. There will be plenty of flyers and photo-op opportunities as well.
traditions B E G I N W H E R E memories A R E M A D E
F U L L C A S I N O | L U X U RY R E S O R T | Z I P L I N E C H A M P I O N S H I P G O L F | F U L L S E R V I C E S PA InnoftheMountainGods.com www.thecitymagazineelp.com
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Reigning Restaurateurs | By: ZAK HANSEN photography by: DANIEL FREDERICK |
Left to right: Nick Salgadowww.thecitymagazineelp.com Octavio Gomez and Rudy Valdes
Photo by: Brian Wancho
ou may not know Octavio Gomez, Rudy
Valdes or Nick Salgado, but odds are you’ve
enjoyed a meal and a drink (or two) at one of
their numerous concepts throughout El Paso.
Their Pan y Agua Group is the force behind some of the best dining El Paso has to offer and has been instrumental in bringing the city into its current renaissance. While Pan y Agua’s success story may be a familiar one—a lot of hard work and preparation, coupled with a little bit of luck—the path they’ve forged is entirely their own, offering snapshots of who they were, and who El Paso has been, along the way. The trio’s first venture together was Crave Kitchen & Bar, which they opened in 2008 on Cincinnati Street. El Paso’s restaurant scene in 2008 was far different than the one we enjoy today. “People were kind of doing the same thing with restaurants, and
Photo by: Brian Wancho
July, 2019 we wanted to do something kind of young
“We see ourselves a little bit in each
allowed their chefs to push their own creativity,
and trendy,” said Octavio of Crave. “Crave
concept,” Rudy said. “We do try to give
led the group to its next concept — Independent
is pretty simple —it’s a three-meal concept,
people everything they want, but we put in
Burger & Bar, which opened in 2013.
with breakfast, lunch and dinner, along with
quite a bit of ourselves into everything we’ve
brunch on the weekends,” Nick said. “It’s
done—what we’re eating at the time, what
“We had customers regularly tell us they
just feel-good food. When we first opened
we’re drinking, what we’re listening to.”
loved our burgers at Crave and asked about a burger spot,” said Nick. “That really got the
up, we gave people exactly the kind of comfort food they wanted.” Though it’s
“Crave is very much a snapshot of who and
gears turning. Instead of doing it weekly on
spawned three sister locations and started a
where we were in 2008. We did things there
burger nights, we thought we could change
small-scale empire for its owners, Crave has
that we might never have done today. As we’ve
things up daily.”
maintained its status as a casual, comfortable
grown, the concepts really reflect that change.” Sticking to its slogan—“Keeping it real”—
neighborhood restaurant and has helped Following Crave’s almost overnight popularity,
from its ground-fresh-daily beef and baked-
Pan y Agua opened the concept’s second
fresh-daily buns and breads, to its locally
Crave is a good example of the almost
location, on Rojas, in 2010. The restaurant’s
grown organic produce and its chicken
biographical nature of Pan y Agua’s ventures.
popular Tuesday “burger nights,” which
and turkey, raised free-range and without
anchor the reborn Cincinnati Street district.
“Crave is pretty simple —it’s a three-meal concept, with breakfast, lunch and dinner, along with brunch on the weekends,” - Nick Salgado
Pa n y A g u a R e i g n i n g R e s ta u r at e u r s
“We’re not an incubator, but we wanted to be a starting point for businesses, offering micro-spaces and spaces in a location like this, for ‘The Independent Modern Entrepreneur.’” - Octavio Gomez
hormones, Independent prides itself on
spaces and spaces in a location like this, for
y Agua opened its third Crave, on Resler, in
using the freshest ingredients possible, in
‘The Independent Modern Entrepreneur.’”
2014; the concept’s fourth location, at The Fountains at Farah, opened the following year.
unique and surprising ways. “Independent gives us some freedom to do some crazier
Today, TI:ME at Montecillo houses a handful
things than Crave with our burgers,” Octavio
of clothing and home boutiques, a local print
Also, in 2015, the trio returned to a then-
said. “We were in the process of building
shop, local chorizo company, hookah shop,
empty Cincinnati Street to open the desert
TI:ME and the apartments were coming up,
record store and the popular Tin Man craft
dive bar Fool’s Gold—an oasis amidst the
so it just made sense.”
beer growler filling station, along with four
Cincinnati Street college crawl, the perfect
Pan y Agua concepts—Cantina Malolam,
place to get away for a cold beer and a plate
The group’s largest project to date, the two-
Hillside Coffee & Donut Co., El Cuartito and
of nachos or tacos al pastor.
year TI:ME at Montecillo, opened in July 2014.
“We wanted to do something more than
The high-energy Malolam—one of El Paso’s
and TI:ME at Montecillo, with the group
restaurants, for other people who wanted
top alcohol sellers for five years running—
opening Mexican ramen shop El Cuartito—
to start their own businesses,” said Octavio.
offers hand-crafted cocktails, ice-cold beers
marrying Japanese and Mexican cuisines into
“We’re not an incubator, but we wanted to be
and spicy eats in an open-air cantina setting.
something truly one-of-a-kind—and Down
a starting point for businesses, offering micro-
After completing TI:ME at Montecillo, Pan
TIME, a three-story, 11,000-square-foot retail
2017 was another busy year for Pan y Agua
Pa n y A g u a R e i g n i n g R e s ta u r at e u r s
Photo by: Brian Wancho 24
“We have people who started as hostesses and dishwashers who are general managers today—people who have invested their time in us and helped us grow. We wouldn’t be where we are without them.” - Rudy Valdes
July, 2019 space at the Montecillo Smart Growth Community. Next door to Malolam, in the space previously occupied by Stonewood Modern American Grill, the group opened Electric Cactus in 2018. “The nightlife here (at Malolam) is incredible, so we wanted to bring something that complements that but a little different, more casual,” said Nick. “That’s who we were then, wanted a bar that we could hang out, have drinks, eat some pizza and have a conversation—a little different from Malolam’s high-energy,” Octavio said. Just six months into 2019, the Pan y Agua group has remained typically busy. In early June, Independent Burger and Hillside Coffee & Donut Co. opened new east side locations, at 2260 North Zaragoza Road, near the intersection of Zaragoza and Tierra Esta. Later that same month, they were joined by a second Fool’s Gold; before the end of the year, El Cuartito, too, will begin serving the city’s east side residents. “El Paso has been amazing to us,” Rudy said. “A lot of things have gone right, and it’s because of the support we have here. We’re incredibly grateful for everyone
get the hell outta dodge. Steal away a day on the Cumbres & Toltec Scenic Railroad. It’s a 64-mile journey that zig zags through steep mountain canyons, the high deser t, and lush meadows between Antonito, Colorado and Chama, New Mexico. Begin your adventure in either town. The trip includes a hearty lunch buffet and luxury motor coach shuttle back to your car. Your daily grind can’t follow you into the great, unspoiled West.
book now at cumbrestoltec.com 1-888-286-2737 26
America’s mostwww.thecitymagazineelp.com historic scenic railroad 5/29/19 8:40 AM
Pa n y A g u a R e i g n i n g R e s ta u r at e u r s
here who’s supported us, who currently supports us.” With more than a decade under their belts, Nick, Rudy and Octavio have seen it all in their ventures. “It’s so cool to see eight-year-olds who used to go to Crave who are graduating high school,” Rudy said. “We’ve been open long enough that we’ve seen people grow up and change. We’ve seen proposals and breakups—the full human spectrum—in these restaurants. So many celebrations and shared experiences have happened at Pan y Agua concepts, and that means so much to us. It’s a part of our fabric.” More than serving great meals to a happy public, the group’s successes have allowed them to impact their city for the better. Some of the group’s 450 employees have been there since day one, making their way from the bottom to the top. “We have people who started as hostesses and dishwashers who are general managers today—people who have invested their time in us and helped us grow. We wouldn’t be where we are without them,” Nick said. “That’s life-changing growth for people—to start at washing dishes to being a general manager,” Rudy said. “Their lives are very different now. At the end of the day, the three of us can’t do it all, so it’s a credit to our employees. To be able to affect that many people’s lives in a positive way means a lot to us.” Octavio added, “El Paso is on the brink of something really cool.”
DINE & DRINK
TOP Good food lives here. That’s why, for this year’s annual food issue, we took what we’ve experienced in the El Paso food scene; old and new, well-known and obscure, fine dining and ruggedly-fine, and came up with a list of this year’s restaurants and bars to visit. Foregoing the traditional categories, we decided to look further than specific dishes and take into account the overall experience of each establishment. So, instead of looking at these as “categories,” think of them more as subtitles or a description of each winner. Take this as an opportunity to expand your tastes and learn a little bit more about us and what El Paso has to offer. Chosen by its staff and contributors, The City Magazine welcomes you to whet your appetite and say hello to the winners of The City Magazine’s Dine and Drink Awards 2019!
Corralito Steak House
taqueria el cometa
District coffee 29
Lick it Up
Block Table & Tap
the black orchid lounge
Roscoâ€™s Burger Inn
Hotel indigo 31
Around the world catering
Salt + honey bakery cafe
Food photography, food writing and food tasting are these folks’ bread and butter. We as a staff turned to their expert knowledge on the gastro world of EP. The aforementioned “folks” are a group of local food influencers who have fed the world’s appetite with their social media presence. The City Magazine extends a thank you to all those involved, including, the nominees, honorable mentions, and most importantly our committee of food bloggers. Raise a glass, give them a follow and let’s dive in.
Annie’s Adventures promotes El Paso, local businesses and the surrounding area. She even takes you on her travels and shows you ways to live like a baller on a budget. She is a five-time winner of El Paso’s Best of the Best Local Blogger/ Social Media Publisher. You can find her her weekly podcast on Dialog Internet Radio where she interviews local businesses in depth so they can highlight their businesses to EP. @anniesadventuresep
I’m Christine and I’m the gal behind El Paso Eats. I started my Instablog a little over 4 years ago. I was initially inspired by all the delicious food feeds I was seeing on Instagram, and realized there really wasn’t any representing El Paso’s food scene, so I took it upon myself to create one. @elpaso.eats
My page started as an effort to provide exposure to local eateries because I really wanted people to discover new dining options and local business owners deserve the publicity. I am just here to eat good food, support my community, share my perspective, and hopefully encourage you to try new places. @eatingoutep
Librarian by day, food critic by night—my blog and Instagram combine my profession and passion for all things culinary. My gastronomical knowledge comes from Bon Appetit, television, and a stint in a high school Culinary Arts program. This in turn created a food snob that happens to be vegetarian. Thank you, Lisa @epvegsnob
C O C K T A I L
PAR T Y Photography By: DANIEL FREDERICK
Think about when you usually have cocktail parties: on the weekend. Once reserved for the ultra-privileged, it wasn’t until the 20th century that labor unions succeeded in procuring five-day work weeks for commoners. Now it’s considered a basic human right. So, when you next decide to get your friends and family together for an evening sip, remember how good you really have it. There’s no need to fret about the details. Getting wrapped up in anxiety about the preparations for the “perfect” cocktail party can often keep you from even having one. Keep it simple (but go ahead and dress up … why not?) and enjoy the privilege of drinking, snacking and relaxing in the company of friends. www.thecitymagazineelp.com
Adobo-Glazed Chicken Skewers with Chili Yogurt Sauce By: ANDY MARTINEZ 3 pounds boneless chicken thighs 4 garlic cloves, minced 1/2 cup white vinegar 1 cup soy sauce 1/2 cup honey 1/4 cup lightly packed brown sugar 3 Bay leaves Scallions 17 ounces greek yogurt 3 jalapeños 1 tablespoon lime juice 1 teaspoon black pepper Salt 1. Combine garlic, white vinegar, soy sauce, honey, brown sugar, bay leaves and pepper in a jar, shake vigorously to combine and allow it to steep in the refrigerator overnight. 2. Roast jalapeños under the broiler, turning frequently until completely charred on the surface. Remove jalapeños from oven and allow them to steam in a covered bowl for 10 minutes. 3. Once cool, peel the charred skin from the jalapeños by massaging with a paper towel. 4. Cut the jalapeños lengthwise to remove seeds. Mince finely and combine with greek yogurt and lime juice. Season with salt to taste. 5. Cut chicken into 2 inch strips. Toss in half the marinade and allow it to marinate for 20 minutes. 6. In a small saucepan, bring remaining marinade to a simmer until reduced by half and thickened. 7. Set grill to medium-high direct heat and rub with oiled towel. 8. Fold each strip of chicken and thread onto skewers, compactly stacking 4-5 strips per skewer. 9. Grill over direct heat, allowing each side to brown before turning, about 4 minutes per side. 10. Once browned all over, move onto indirect heat and begin brushing or spooning over the reduced marinade onto the skewers, turning and covering with marinade about once per minute until a glossy glaze forms and chicken begins to char, about 8 minutes. 11. Serve chicken drizzled with yogurt sauce and garnished with scallions.
Tip: Mix a couple of tablespoons of water into the sauce to thin out the consistency for a smooth drizzle.
HALO HALO DAIQUIRI By: ANDY MARTINEZ 1 3/4 ounces white rum 1 3/4 ounces pineapple juice 1/2 ounce coconut milk 1/2 ounce simple syrup 1 pineapple chunk Ube ice cream 1. Pour rum, pineapple juice, coconut milk and simple syrup in a shaker full of ice. 2. Shake vigorously until the outside of the shaker is very cold, about 10 seconds. 3. Scoop a ball of ube ice cream into a cold coupe glass. 4. Strain cocktail into the glass and garnish with a pineapple chunk.
Prosciutto & Melon Skewers 1 cantaloupe 12 slices of prosciutto 1 block feta cheese Honey, for drizzling Hot sauce of your choice 1. Halve cantaloupe and scoop out seeds. Using a melon baller, scoop out 12-24 balls depending on the size of your baller. 2. Assemble the skewers by layering cantaloupe and prosciutto 3 times. 3. Add several dashes of your favorite hot sauce to the honey and drizzle over the skewers. 4. Crumble feta cheese over the top and serve immediately.
Lemon Crab Bites 1/2 pound cooked crab meat, shredded 1 lemon, zested and juiced 1/4 cup sour cream 1 tablespoon mayonnaise 1 celery stalk, minced 1 bunch radishes, sliced 3 tablespoons fresh chives Salt and pepper 1. Add crab, sour cream, mayonnaise, celery, lemon juice and chives into medium-sized bowl and mix well. Add salt and pepper to taste. 2. Top each radish slice with a small spoonful of the crab mixture. 3. Garnish with chives and lemon zest.
Grilled Shrimp with Spicy Corn Puree By: JESSE MAYNES 1 pound large shrimp, peeled/deveined 4 ears corn, peeled and kernels removed Shishito peppers, handful 2 carrots, peeled rough chop 3 tablespoons oil 3/4 cup chicken stock Green onion (garnish) Salt/pepper
1. Preheat oven to 400 degrees. 2. With shishito peppers, remove stems and slice into rounds. 3. Toss shishito peppers with 2 tablespoons oil, corn and carrots. Bake on a foil lined baking sheet for 20 minutes, stirring half way through. 4. Broil on high for 3 minutes until corn is charred and carrots are fork tender. 5. Remove from oven and let cool for 5 minutes, add to blender and blend on high while slowly pouring in warmed chicken stock. 6. Remove from blender and push through fine strainer with the back of a spatula. Cover and set aside. 7. Lightly toss shrimp in 1 tablespoon oil, salt and pepper. Grill on medium/high heat until cooked through and tender, 3-4 minutes per side. 8. Plate and serve.
Tip: Hold off on roasting for a sweeter purĂŠe.
Boulevardier 1 1/2 ounces of bourbon 3/4 ounce sweet vermouth 3/4 ounce Campari Twist of orange peel for garnish 1. Chill a cocktail glass by filling with ice for 3-5 minutes. 2. Pour bourbon, sweet vermouth and Campari into a mixing glass. 3. Fill mixing glass 2/3 full of ice and stir about 30 seconds, until chilled. 4. Strain into cocktail glass and garnish with orange twist
Kentucky coffee 4 cups strong black coffee 6 ounces bourbon 4 teaspoons raw sugar Cream (optional) 1. Add 1 teaspoon sugar per glass, top with 1.5 ounces of bourbon and stir/muddle until dissolved. 2. Fill glass with 1 cup hot coffee. 3. Finish with cream, if desired.
A special thank you to the homeowners for the wonderful shooting location.
Better Read Than Dead | By: HENRY CRAVER |
Dragons Love Tacos by Adam Rubin There’s a reason this became a number one New York Times bestseller. As funny as it is hungerinducing, this children’s picture book is the perfect addition to any family’s library. It’s just so cute, and really well written without being too wordy.
Red Famine: Stalin’s War on Ukraine by Anne Applebaum Adolf Hitler gets a lot of well-deserved attention as the 20th century’s most evil actor. But his contemporary, Joseph Stalin, was pretty bad too. This book details the Soviet autocrat’s heartless decision to deprive Ukraine of grain in order to boost the USSR’s economic clout. Millions died as a result.
You And I Eat The Same by Chris Ying and René Redzepi Us humans have a nasty habit of obsessing over our differences. However, under close inspection, one will quickly realize that those differences pale in comparison to the many, and much more profound, things we have in common. For example, we all eat.
Modernist Cuisine by Chris Ying, René Redzepi We often romanticize the traditions of various cuisines. Authentic food, the way it’s been made for a really long time, is assumed to be better than a plate that departs from some gastronomic legacy. Well, as much as I appreciate grandma’s cooking, the cutting-edge contemporary chefs are probably better. This book gives you a comprehensive look at the most important 21st century cooking trends.
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n a t r s u a t s e R Profiles
Tacotote Tacos ran deep in Pacifico Hera’s DNA. His abuelita, Doña Dora, had
hit. Pretty soon after, the family opened a location in El Paso.
raised the entire family, and much of their neighborhood for that
Another hit. Patrons on both sides of the border were crazy about
matter, on massive platters of delicious mexican delights. In the
the fast service and, more importantly, great tacos. Pacifico’s son,
1960’s, her children opened a restaurant called Nubes, introducing
Pacifico Jr., who’s since taken over the business, credited Tacotote’s
the entire Juárez community to the Doña’s gastronomical expertise.
success to a dedicated kitchen staff and superior ingredients: “Our
By the time Pacifico came of age, however, it was the 1980’s and
teams arrive two hours before opening to start cooking and getting
dining trends were changing. The world had become obsessed with
ready. They butcher the meat, and then make the tortillas and salsas
the efficiency of America’s fast food chains. Pacifico dreamed of
from scratch. The ingredients are all fresh and the meat is the best
fitting his family’s recipes into that same operational format, without
available. The sirloin, for example, is seriously stuff you could get at
sacrificing a bit of quality.
His idea came to fruition in 1988 with the opening of the first
Of course, you can’t talk about Tacotote without mentioning their
Tacotote in Juárez. Just as he had imagined, it was an immediate
self-serve salsa bar. It’s the stuff of legends. They keep it stocked
48 | SPECIAL ADVERTISING
with salsas, ranging from the mild guacamole to the super picante
awarding UTEP scholarships and, through his position as president
salsa roja. The newest addition, jalapeno salsa, became a mainstay
of El Paso’s Restaurant Association, Pacifico Jr. hopes to cultivate a
after beating out five other novel inventions in a customer vote last
new generation of local chefs and restaurateurs. “It’s time we really
year. Opposite the salsas, sits a medley of veggies and toppings. Just
start giving back to the community that made all of this possible,”
like the ingredients that are used in Tacotote’s kitchen, everything is
explained the CEO.
fresh and prepared daily. Moving forward, Tacotote’s team is dedicated to maintaining the
same core principles that have gotten them this far: The best
600 Sunland Park Dr.
ingredients, consistent flavor and top-notch service. However, the
El Paso, Texas 79925
business also recognizes that El Paso is evolving and that Tacotote
has a responsibility to chip in. In addition to a design overhaul that
matches the city’s new look, the company has recently started
By: HENRY CRAVER Photographed by: DANIEL FREDERICK
SPECIAL ADVERTISING | 49
Cinnaholic With over 20 unique frosting flavors and a variety of fresh and
toppings, you can go in whatever direction you want. You could put
decadent toppings, Cinnaholic is not your typical cinnamon roll
together a really light, fruity roll or something sweeter, loaded with
shop. Their mission is to solve everyone’s dessert cravings. They’re
chocolate. And then there’s the quality of our ingredients. Most
proud to serve create-your-own cinnamon rolls and other sweet
cinnamon rolls sit in your stomach like a rock. Ours, on the other
treats. Select from unique frosting flavors and a variety of fresh
hand, don’t make you feel so weighted down.” Hicks also stressed
and decadent toppings. Mix and match flavors to create a new
the shop’s catering service, which offers everything available at the
experience every visit! The highest quality ingredients are used
bakery, including their delectable Cinnacakes, cookies and brownies.
and all their products are scratch-made, fresh-baked, and are 100%
They cater for all occasions and their entire menu is completely
plant-based, dairy and lactose-free, egg-free and cholesterol-free!
customizable to your event.
When asked what advantages his desserts held over the competition, owner Bill Hicks was quick to respond, saying: “There’re so many
Cinnaholic The Fountains at Farah 8889 Gateway Blvd. W., Ste. 1902 El Paso, Texas 79925 (915) 234-2747 cinnaholic.com
50 | SPECIAL ADVERTISING
Photographed by: LUIS MIRANDA
FREE Concert series Thursday Evenings, McKelligon Canyon
may 9 - August 1, 2019 See the complete band list at:
Desert | By: HENRY CRAVER |
e live in a special part of the
tequila is actually just a variety of mezcal.
world. It’s sunny all year round,
Even around Juárez, only knowledgeable
people are friendly, and the food is great—
drinkers seem to know of it. Furthermore,
it’s Mexican food, after all. But there’s
of those familiar with the name, most have
something else that’s tough to put your
never actually tried it themselves. They
finger on, a unique flavor that coats
warn that it’s extremely potent and possibly
experience around here. Chalk it up to the
even dangerous. It’s a moonshine to them,
desert climate or our history—the Mexican
consumed exclusively by impoverished, rural
revolution was born here—El Paso Del Norte
men for no other reason than to get drunk.
is raw and exhilarating. According to Juan Quintero, co-owner of The That feeling, whatever exactly it is that
Black Orchid Lounge in El Paso, that stigma
characterizes life in this slice of borderland,
has unjustly dogged sotol for close to a
is perfectly embodied by our local spirit—
hundred years now. “My wife Michelle grew
sotol. Distilled from the hearts of wild-
up in Juárez and she thought it was nasty.
harvested desert spoon, the drink is hard
That’s the reputation it had and, unfortunately,
and earthy—like the desert air right after a
still has to some degree,” he explained.
much-needed rain—and has been crafted by Chihuahuan and Duranguense sotoleros for
For centuries, sotol was wildly popular in
hundreds of years.
the northern Mexican states of Chihuahua, Durango and Coahuila. In fact, by the turn of
Don’t feel bad if you’ve never heard of the
the 20th century, Chihuahua was producing
stuff, not many have. Sotol isn’t nearly as
200,000 liters a year for its 340,000
popular as its cousins, mezcal and tequila—
residents—that’s over half a liter per person
Sotol, Pride of The Desert
Jesús Navar on right
without even subtracting
as their forefathers had done before them.
the kids. But the golden
Sometimes, bottles would find their way into
years of sotol wouldn’t
the dive bars of Juárez and Chihuahua City, but
last much longer. In 1920,
for the most part, sotol could only be procured
from the producers themselves. They sold it
went into effect, officially
out of their houses, often in old two-liter Coke
and Fanta bottles.
States’ prohibition era. Of course, that didn’t stop
In recent years, however, sotol has started
Americans from drinking.
to experience a small resurgence. A short
list of proud, Chihuahuan entrepreneurs have
switched into high gear
gotten behind artisanal sotoleros; branding,
and smugglers on both
bottling and distributing their liquor. It’s
borders started crossing
started to gain traction in the trendiest big
alcohol illegally to make sure gringos got
market cocktail bars, reported Juan, who
their fix. One of hottest ports of entry was
carries five different brands at The Black
right here, between Juárez and El Paso.
Orchid. “My wife and I first saw it a few years
Savvy Mexican business people were quick
ago in New York at Please Don’t Tell, which
to take advantage of the new opportunity,
is like one of the best bars in the country ...
refashioning sotol production sites into
a couple weeks ago, an Italian came in here
bourbon-style whiskey distilleries—a drink
and started ordering different sotols. Turned
more in line with tastes up north. At the
out he was the owner of an upscale bar in
behest of the new whiskey dons and a
Rome and was headed to Chihuahua to do a
Chihuahuense elite that had never liked
little sotol tour.”
sotol to begin with, law enforcement began tracking down what was left of small-scale
One of the figures responsible for sotol’s
sotol producers and making them close shop.
sudden visibility is Jesús Navar, co-founder of Flor Del Desierto Sotol. A native of Juárez
Sotol never completely disappeared, however.
now living in El Paso, Jesús started the
Far from the cities, maestros de sotol
artisanal sotol brand alongside his sister,
continued to make the spirit artisanally, just
Yaremi, around six years ago. The company www.thecitymagazineelp.com
July, 2019 currently features liquor from two producers,
Bad weather doesn’t just affect your home, it affects your business, too.
one located in Chihuahua’s desert plains and the other high up in the mountains. Jesús explained that a sotol’s taste differs significantly depending on where it’s made and the sotolero’s skill. He happens to think that his two solteros are some of the best around: “Don Gerardo Ruelas and Don Jose Armando Fernandez Flores both learned from their fathers, who also learned from their fathers. It’s really cool because they’re finally getting the recognition they deserve.” They’re also both finally getting the pay they deserve, he went on to explain. Although sotol is certainly growing more popular, it’s still unclear if this is the start of a boom, similar to mezcal’s meteoric rise, or if it’s destined to remain a niche product. Ismael Gomez, who sells Flor Del Desierto in the U.S. through his Laika Spirits distributing company, doubts that it will ever reach the level of mezcal or tequila:
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“I think it’ll get much bigger than it is now, but I don’t ever see it getting huge. That’s not a bad thing, though. There’s a lot of stuff happening in mezcal that I really don’t like right now, quality wise and in terms of environmental sustainability.” Juan, who’s originally from Jalisco, the home of Tequila, believes sotol could be the next big thing in Mexican spirits. However, he explained, it must first be embraced by locals: “I remember growing up in Jalisco, everybody was like a little marketing machine for tequila. We were proud of it and wanted the world to know about it. That has to happen with sotol.” That local embrace is long overdue in this writer’s opinion. Those interested in trying sotol should head over to The Black Orchid Lounge where it’s served neat and in a number of delicious cocktails. Or, if you prefer drinking alone, you can grab a quality bottle at Juanito’s Liquor Store.
The Original Handcrafted Custom Cinnamon Roll
ast rolo gy
PINK HIMALAYAN SALT P
| By: GRACE THE PSYCHIC LADY |
ink Himalayan salt is believed to be the
A few other benefits to mention from using
When pink Himalayan salt is used to create
most natural, beneficial and cleanest
Himalayan salt besides increased energy
a lamp, it provides your space with cleaner
salt available on earth. Himalayan salt has
include: more regular bowel movements,
air. One of the main Himalayan salt lamp
many therapeutic and nutritional properties
increased libido, better joint movement,
benefits is its supposed ability to clean the
with 84 trace minerals and elements that are
mercury and heavy metal detoxification, less
air by attracting vapor to it and air pollutants.
essential for optimal health. Many commercial
cravings and snoring, anxiety reduction and
The water vapor evaporates due the lamp’s
table salts undergo a bleaching process
much more. An easy way to incorporate it
heat, but the dust and allergens remain in the
which can contain aluminum derivatives and
into your diet is to add a pinch of Himalayan
salt instead of being ingested into your body.
other ingredients known to be highly toxic.
salt to your water—it tastes great, hydrates your body and provides electrolytes.
Saltair Wellness Center located in west El Paso recently opened and has an amazing
Pink Himalayan salt’s rich mineral content could help balance your body’s pH levels.
According to the Lung Institute, salt is
You may not think this is a big deal, but when
antibacterial, anti-inflammatory, and helps
Himalayan salt boulders in their raw form.
your pH has a healthy acid-to-alkaline ratio,
loosen excessive mucus and speed up
Enjoy a relaxing 45-minute session in the
it makes a huge difference in your overall
mucus clearance, and removes pathogens
salt cave while reclined in a darkened room
health. A proper pH helps to foster your
in the air like pollen. This can be beneficial
with soothing music for your comfort while
immunity and promote digestion. Since pink
for many with respiratory issues, allergies
the salt gets pumped into the space. Yoga
Himalayan salt contains sodium as well as
and sinuses. Benefits show it may also aid
classes and meditations are also offered
other electrolytes, it can have a direct effect
in reducing the duration of colds and flu. Skin
while breathing in the beneficial salt. They
on the pH of your blood. It is a homeopathic
disorders such as acne, eczema and psoriasis
also have a child’s playroom area for young
way to re-mineralize, and potentially balance
can be greatly helped with Himalayan salt-
children to play as they receive benefits
the PH factor of your body in an effort to detox
infused baths—this ionic salt solution helps
which may be helpful to children with
and regulate our energy levels. Conversely,
to extract the toxins out of your skin and
allergies or asthma.
it is also said to help us experience a more
tissues and penetrates your skin, leaving it
restful sleep due to its high mineral content.
feeling refreshed and nourished.
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t u O k a e St | By: MARKO MORALES |
The EPTX Steak-Out
Those of us that enjoy a perfectly grilled steak know that when the preference is to go out for a meal as opposed to making it yourself at home, there is absolutely no shortage of options. We are Texas, and it shows. Some believe we love our grilled meats so much that for every grill in a backyard in Texas there is a nervous herd out on a pasture somewhere. Put that visual aside for the moment, just hop in the car and cruise around the different sides of the city. In no particular order: east side, west side, northeast and central. We’re going on a steak-out! Here’s a short list of some of the best steaks in El Paso and where to find them. Leave your utensils at home. All you need is an appetite and some cash to cover the bill!
West Thoeuxases C hop Their 16-ounce ribeye is sterling silver premium beef. The steak is hand-cut on site and wet aged
for 28 days. The process includes vacuum sealing the meat in plastic and leaving it refrigerated sitting in its own juices. Some of the advantages to wet aging cuts of meat are added flavor and tenderness, as well as the fact that the cut retains its weight right up until it’s on the grill. The 16-ounce ribeye at West Texas Chophouse comes with a baked potato loaded with butter, sour cream, bacon and chives. Located on Airway, not far from the airport.
The EPTX Steak-Out
s a x e T f Edge o khouse Stea n Saloo
A well marbled ribeye sourced from Three Sisters Ranch in New Mexico
is named after the steakhouse itself.
“The Edge of Texas Steak” is grilled in
a blend of their own seasonings, available in 8,10 and 14 ounces. Maybe a 14-ounce
slab of beef isn’t “Texas” enough? Just ask, and they will custom cut a ribeye in-
house just for you. Keep in mind, the ribeye at Edge of Texas comes with a soup, salad and side. Well worth the drive out U.S. Route 54 towards Chaparral, New Mexico.
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The EPTX Steak-Out
s n a m e Cat al hous'e Ste k
Out on Indian Cliffs Ranch in Fabens, Texas, “The Cowboy” is Cattleman’s signature cut. A T-bone steak (one of the most prized cuts of beef) weighing two mouth-watering pounds. Thirty two ounces of NY Strip on one side and large fillet on the other, cut
in-house for their guests. With a number of sides to choose from, such as coleslaw, ranch style beans and corn on the cob, the Cowboy at Cattleman’s Steakhouse won’t leave you hungry once you hit the trail.
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With limited exceptions, physicians are not employees or agents of this hospital. Model representations of real patients are shown. Actual patients cannot be divulged due to HIPAA regulations. For language 61 assistance, disability accommodations and the non-discrimination notice, visit our website. 182477
oC rralitouse o kh a e St
The EPTX Steak-Out
In place of the commonly used inside skirt, Corralito Steakhouse puts a higher quality outside skirt through a 30-to-45 minute tenderizing process with some of the seasoning already added. The result is a juicier and more robust taste for the guest lucky enough to order the 10-ounce or 20-ounce Arrachera Steak. Corralito’s best-selling steak plate is also available as tacos. There are multiple Corralito Steakhouses throughout the city.
t a e r G n a c i r e Am ouse Steakh
Just off I-10 on Valley Chili Rd. in Anthony, Texas is the place to
get a 20-ounce bone-in ribeye generously covered in a blend of Great American’s own seasoning. It tops the list of their best-selling steaks. The highly rated Josper
charcoal oven can be found in many well-known steakhouses and brasseries. An oven and grill in one with the ability to sear, smoke and grill simultaneously. Great American uses their Josper to grill up a ribeye that is each patron’s own idea of the perfect steak. All 20-ounce bone-in ribeye plates come with baked beans, a pineapple coleslaw, and choice of baked potato, mashed potato or grilled vegetables. 62
The EPTX Steak-Out
s h u t Ris ' Chr use o kh a e St Simply seasoned with a little salt and pepper, some butter and freshly chopped parsley, this 40-ounce USDA prime aged bone-in steak can be found on the menu under “Tomahawk Ribeye” and comes a la carte. Like any ribeye, the flavor and juiciness is all in the marbling and superb grilling. The five inches of rib bone left on the specialty cut of beef will likely be a topic of conversation at some point of the meal. Ruth’s Chris Steakhouse is located off I-10 at The Fountains at Farah.
| By: HENRY CRAVER |
Diligent Plans K
are put in high-intensity team building scenarios.
put students in hands-on, controlled adversity
Those activities, and the almost overwhelming
learning situations–similar to Beast Barracks
ris Yagel was just a normal kid from
adversity that defined them, brought Kris and
at West Point. For example, one activity has
rural Pennsylvania. He played football
his team members together, he remembered:
teams compete in a comprehensive land navigation trial on the Appalachian Trail.
and, like most of his buddies, assumed
“I came out of bootcamp with closer friends
he would go on to Penn State after high
than I had ever had in my entire life.” He also
school. There, he’d study engineering, but
came out a competent leader.
This summer, Diligent Plans will be running a program for teens aged 15-17. The team has
wasn’t really sure of much beyond that. His life path, however, took a sudden and unexpected
Kris continued to hone his leadership skills at
done similar courses for Chinese exchange
turn near the end of senior year when he
school, and then as a military police officer.
programs before, but this will be their first
got a letter from The United States Military
His last assignment saw him transferred to
time offering their expertise to domestic high
Academy, better known as West Point. He
Fort Bliss to manage a 95 person security
schoolers. Gray Mountain, the name of the
had applied just for the heck of it in the fall and
unit. Eventually, after a litany of neck and
camp, will last one week and take place on
assumed he’d been denied when the general
joint injuries, Kris retired from the military
West Point grounds. “The kids will learn and
acceptance period came and went without
to start a career in the private sector as
take away the same core lessons that our
any word from the renowned institution. But
a project manager. He enjoyed the work;
adult students do, but the activities will be a bit
he hadn’t been denied, he was in.
but was horrified by the poor leadership
more physical,” explained Kris. The company’s
exhibited by many of his colleagues and
president also stressed his excitement to
West Point, and the military career that
associates. He decided to tackle the problem
bring kids along on full and partial scholarships
followed directly after, would have a profound
by creating a leadership program based on
based on need: “This is a really special and
effect on Kris’ development as a young man.
the fundamentals found at West Point.
useful experience for the kids, something that will help them immensely moving forward in
Unlike the typical freshman fall-semester, full of frat parties and video games, the Army put
Diligent Plans has now been up and running for
their lives. So, we want to make sure nobody
Kris and his classmates to work right away.
over six years. Kris and his team, all of whom
is excluded for financial reasons.”
Upon arrival, West Point students embark on
are U.S. military vets, work with private and
an intense 6-week bootcamp called “Beast
public establishments to get them running
If you’re interested in signing up for a Diligent
Barracks.” In addition to cramming in military
smoother. To that end, Diligent Plan consultants
Plans program, check out their website:
basics, like how to shine shoes, the neophytes
impart wisdom and, perhaps more importantly,
Lick It Up
| By: OSCAR ACOSTA photography by: HENRY CRAVER |
nthony Bourdain said, “Being a vegan is
It Up has something going on. So much so
According to Pato, his plant-based menu
a first-world phenomenon, completely
that they were voted #1 food truck at The
is not so much about an ethical alternative
self-indulgent.” So what? Edgar Delfin,
City Magazine. Also, Guy Fieri, the guy with
“Pato” to his friends, didn’t want to cook
the blond spikey hair on TV—an American
about producing good food. It’s not about
with meat. This is a highly-developed country
restaurateur, author, game show host and
being judgmental, or political, or about
with a competitive market that has many
Emmy Award-winning television personality
badgering you to death about the ecological
needs and demands to meet, and Pato has
from The Food Network—happens to have
and economic cost of a meat-based diet.
tapped into an underserved market. Offering
filmed a TV show about it. Did I mention
It’s about taking Mexican food in another
an exclusively plant-based menu in the
that there are two upcoming “Munchies”
direction. It’s about taking those delicious,
backyard of indie darling bar Monarch, Lick
episodes on VICE coming out soon too?
mouth-watering flavors, that greasy, salsa
Lick It Up
loaded, textured masa of the gordita, that
that friend who insists veganism is the
you can get at a food truck in central Juárez,
solution to all our world’s problems, from
and being creative. It’s about using what is
acute poverty to cancer? But, those that have
already there and spinning it into something
had a few beers and just want some tacos
novel. It’s about doing more with less. It’s
can dig it too.
about doing art that pays. That is where Lick It Up is special. Defying To borrow an analogy from a much better
Bourdain’s view that, “Vegetarians are the
author, working in a kitchen is very much
enemy of everything good and decent in
like being a modern-day pirate. For some,
the human spirit, an affront to all I stand for,
working in an office, talking in the breakroom
the pure enjoyment of food.” Pato is leading
about GoT, on a straight 9-5 is more of a hell
his ship against this current for a better
than they can manage. That’s for normies.
understanding of what the limits are for a
If you’re not cramped into a tiny, under
plant-based diet. It’s not for health. It’s hard
ventilated room with a hot stove and other
to say that those delicious seitan-infused
spatula wielding collection of burn-outs and
flautas, also fried in oil, are any healthier than
high-school rejects with a line eight deep
shredded beef flautas. Regardless, they still
clamoring for your delectable treats, then
hit the spot. Go check them out. For two years
you’re not really working, you’re just clocking
they have been based out of Monarch on Rio
in and clocking out.
Grande, but by the time you read this, they
will have opened a full kitchen at International
Pato’s version of plant-based food is the
in downtown El Paso. I’ll be there during
metaphorical equivalent of that tattooed,
lunch hours if you want to argue over the
pierced misfit that doesn’t quite fit into
economics or health benefits of veganism
corporate America. Sure, the “Hezbollah
with some half eaten gordita in my mouth.
militant-style vegans” will like it—you know
| By: TONI MOON |
ver the past couple of years,
says Jacqueline Cordova, owner of The Green
It is not only important to understand
we have seen Kombucha hit
Ingredient Express. This process of fermenting
the difference between fresh and store-
the shelves of our grocery
tea has been around for over 2,000 years and
bought Kombucha, but also pasteurized
stores with a wide range
the Chinese consider it to be an “Immortal
and unpasteurized Kombucha. During the
of brands and flavors, but
Health Elixir” due to all the health benefits they
process of pasteurization, Kombucha is
only few know how it’s actually
believe it to provide. But how do we know
stripped of all its nutrients and probiotics.
made. Kombucha is fermented black
what we are drinking is the actual “Immortal
As a result, the pasteurized Kombucha is
Health Elixir” and not something else?
basically just flavored fermented tea without
or green tea and sugar that can have natural
any of its benefits. Many stores carry brands
flavoring added to it. Kombucha has many health benefits, including: support for a healthy
Jacqueline Cordova makes and sells her
that contain pasteurized Kombucha. So you
immune system, antioxidants, detoxification
own Kombucha in her shop. So what is the
might think you’re getting your probiotics in
and various vitamins. This is due to the process
difference between fresh and store-bought
for the day when you’re actually not.
of fermentation using a SCOBY disc (symbiotic
Kombucha? “The process of fermentation
colony of bacteria and yeast). A SCOBY disc
never stops in Kombucha, so the longer it
Adding Kombucha to your diet can be very
is a light brown colored dough that grows
stays on the shelves the more fermented it
beneficial to your overall health when
and ages while producing all the probiotics in
gets, resulting in a higher alcohol content,”
bought correctly. The best way to go is with
Kombucha. Since it is bacteria, SCOBY can
says Jacqueline. “Children should only drink
fresh, unpasteurized Kombucha with all the
reproduce itself, resulting in a young and old
fresh Kombucha because it has not had that
nutrients and health benefits you’re looking
SCOBY. “When the SCOBY is young it can
long to ferment.” Also, on the back of store-
for, while also being conscious of your wallet.
be used to ferment the black or green tea,”
bought Kombucha there is a warning for pregnant or breastfeeding women to consult with a doctor before consuming, but that is not the case for fresh Kombucha. Not only is fresh Kombucha safer to drink, but the nutrient content is also higher because it has not been overly processed. Fresh Kombucha also doesn’t have as much of a vinegar taste as the store-bought variety. Jacqueline brews her own Kombucha every day and ferments them with lavender, ginger and other ingredients for extra flavor. You can buy a large mason jar of fresh Kombucha from The Green Ingredient Express for just $9— nutritious and economical!
Highlighting the corners of our city one post at a time...
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A dramatic chan Recognizing the s and to learn what
A dramatic change in mood or personality is 1 of the 10 warning signs of Alzheimer’s disease. Recognizing the symptoms is the first step toward doing something about it. For more information, and to learn what you can do now, go to alz.org/10signs or call 800.272.3900.
Calendar of Events Becoming confused with time or place is 1 of the 10 hange inwarning mood orsigns personality is 1 of the 10 warning signs of Alzheimer’s disease. of Alzheimer’s disease. Recognizing the symptoms is the first step doingstep something about it. For more Juneinformation, 21, 2019 - The Longest Day the symptoms is toward the first toward doing what yousomething canBecoming do now,about goconfused to alz.org/10signs or call 800.272.3900. 19, 2019of- The Walk to End Alzheimer’s time or place is 1 of the warning signs Alzheimer’s disease. Recognizing it. Forwith more information, and to 10October learn what you canisdothe now, gostep to alz.org/10signs the symptoms first toward doing or something about it. For more information, and to learn Contact: 915-544-1799 callwhat 800.272.3900. you can do now, go to alz.org/10signs or call 800.272.3900. www.thecitymagazineelp.com
©2016 Alzheimer’s Association. All Rights Reserved. Copyright © 2016. Alzheimer’s Association®. All rights reserved. ©2016 Alzheimer’s Association. All Rights Reserved.
Pocket Full of Posies L ST C LL 1 part Hendrickâ€™s Midsummer Solstice 5 parts Grapefruit Juice Garnish with Grapefruit Slice Salt Rim Optional Combine all ingredients in a highball glass filled with cubed ice. Lightly stir, garnish with a thin wedge of pink grapefruit and serve.
otography by: JESS
GRE ph | By: HOPE ALE
E MAYNES |
life changing accident jump started the idea that has blossomed into Aurellia’s Bottle shop and Brewhouse. Three years ago, owner Justin Gibson was hit by a drunk driver. The experience made him reflect on life and how he wanted to live it. It was at this point that he really began thinking about how something like
this could be. “That stuff is going to happen to you whether you take risks or not, so you might as well take some risks,” he explains. Previous to this, Justin had worked in all avenues of beer establishments, whether it was retail, supply or as a distributor. While he was no longer complacent is the avenue of distribution, Justin thought up the idea of creating an organic situation where people can come in and
professional makeup artistry bridal • print • video • special events
610.360.0501 w w w. e l y s e s i m o n s . c o m firstname.lastname@example.org 76
July, 2019 purchase beer and wine to go, at to-go prices. This went along with the idea of them having the freedom to stay there and enjoy some drinks as well. An avid home brewer before his accident, Justin wanted to produce beer at his new shop but worried that he wouldn’t be capable in light of his injuries. To mitigate his physical limitations, Justin and a partner designed
“Aurellia’s.” Although he wasn’t even sure if they’d go commercial, they did and have been open since May. Aurellia’s has a cyberpunk theme and, for those who are unfamiliar, is based off science
human interaction. The name came from the artificial intelligence software that was built to automate the brewing process and, while the human element is very apparent, the tech integrated into a lot of different facets. “I really like to not call us a brewery, but
July, 2019 more like a beer project,” Justin says. “Our story is about two dudes learning to work with their robot AI and removing the human element of error.” Besides featuring an all-electric system, what makes this bottle shop and brewhouse stand apart from the rest is the responsible energy consumption. There are no gas emissions and there is talk of making the entire thing solar. There is also a full kitchen available that is focused on ethical consumption and uses cruelty-free protein with no antibiotics. Organic produce is used when possible and they are involved with sustainable farms and fisheries. The back of house consists of two chefs who work in tandem to make just about everything from scratch every day. Besides Justin, brewing is done by William Paden, who has been brewing for eight years and had previously worked in other breweries around the city. Brewing is done four to five days out of the week and upon
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840 E. REDD RD. BLDG. 1-B EL PASO, TX 79912 (915) 581 - 1771
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entering the establishment is a window that
being able to shop for beer and wine to go,
allows visitors to peek into the magic of the
while focused on responsible energy and
beer that is available and made on site.
ethical consumption. “This is her [Aurellia’s] place not mine … we’re finding new ways
As a first-time business owner, Justin has
to make beer better and we want people
brought to life a unique establishment for
to be tethered to that experience, we want
the El Paso community. It allows you to
customers to understand that we’re all in this
sit and enjoy a drink and some food while
together,” Justin says.
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DEZIRABELL By: Henry Craver
The definition of “influencer” has changed. Yes, influencers still
content, but she does it with her own nerdy twist, often
have influence, but not all those with influence are influencers.
sporting cosplay getups and fantastical makeup. The approach
The term is now used as a tag for individuals who have attracted
comes naturally to Sarah, who’s been attending Comic Con
large social media followings specifically through their activity on
and other similar conventions since she was just 13-years-old.
the platforms. So, while Lebron James certainly has both influence and lots of social media followers–49.3 million on Instagram at the time this is being written–he isn’t an “influencer” per say because his celebrity comes from basketball, not Instagram itself. There doesn’t seem to be any discernible recipe for becoming an influencer. Some influencers are clever, some are pretty, but many seem to have tons of followers for no good reason at all. Regardless of their merit, however, the importance of influencers is unquestionable. They have our attention, and that’s of great value to advertisers. In fact, owners of the most popular
upwards of six figures for brand features and shoutouts.
Despite a massive following, Sarah has yet to really monetize the application. She does live feeds about twice a week and says she usually receives about $60 in donations from her fans during those sessions. Advertisers, however, are the real key to making money off social media and, so far, they’ve been hesitant to invest much in TikTok. Afterall, although it’s hot now, TikTok could easily fade away or end up getting strategically squashed by its competitors (à la Instagram’s adoption of video to render Vine irrelevant). Whatever happens in the end though, for the moment Sarah Sanchez is thoroughly enjoying the chance TikTok gives her to showcase her creativity–and the donations don’t hurt either.
You won’t find any such bluechip influencers here in El Paso, but there is a sizeable group of local men and women making good money posting selfies and sharing memes. The purpose of this feature will be to highlight one of them each month. At first glance, Sarah Sanchez seems like an ordinary 20-year-old El Pasoan, albeit an especially attractive one. She’s a college student who bartends on the side, loves video games and cartoons, and enjoys tacos al pastor from El Cometa. However, beneath the veneer of normalcy lies a social media starlette. Sarah, or @dezirabell across social media, has just over 160,000 followers on TikTok, and by the time this article is published she may have many more. Although she had toyed around with TikTok before, it was only this past November, following the platform’s breakthrough, that Sarah decided to give it a serious go. She found success almost immediately, quickly surpassing the Instagram follower count she’d spent so much time cultivating. Only launched in 2017, TikTok is a relatively new application that allows users to create short music videos 3-15 seconds long, as well as livestream with their followers. It’s popularity exploded in 2018, becoming the most popular app of October and hitting 1 billion total downloads a few months later. Asked
admitted that she wasn’t sure, saying: “I don’t know why I’ve been so popular. I think it’s important to keep up with the trends but also be unique, if that makes any sense.” You only have to browse her feed for a couple minutes to understand her point. She recreates much of the trending 80
915.504.9269 140 Montecillo Suite b-1 nicholasreyeshair.com www.thecitymagazineelp.com
| Directed by: JESSE MAYNES & TOMMIE MORELOS Photos By: JESSE MAYNES |
Food on people, people on food. We often pay no mind to what we consume, however, we’re all aware that our food exists before, after and beyond the plate. We paired each item in its most obtainable natural state to a complementary model to see just how we can interact with our sustenance beyond fork to food and into the mouth.
Honey – Mary Elizabeth Moore
Red Snapper â€“ Andy Martinez 83
July, 2019 Banana Leaf â€“ Alondra Arredondo
Grapefruit â€“ Biyanca Gomez
BEST Eyebrow | By: ELYSE SIMONS |
Practices Makeup: Elyse Simons Photo By: Susan Rockstraw Model: AmyLynn Salopeck
ymmetrical brows are ideal, although you can never expect them to look
exactly the same. Eyebrows are a very
What type of tools will you need to tweeze your brows?
for a softer brow look. Try Senna Form-ABrow or their Powder Brow Styling Pencil (sennacosmetics.com)
practical part of the face. First, they help us
A great pair of tweezers. Always slide the
see better by keeping perspiration, oil and
tweezers along the skin and grab the brow
Brow gels are a great finishing touch and
debris out of our eyes. Most importantly, our
hair by the root, then pull in the direction
are all about tinting or coloring the hair and
brows frame the face.
of the hair growth. Try Tweezerman Ultra
adding subtle hold and fullness to the brow.
Precision Slant Tweezer (ulta.com)
My daily, quick, easy, groomed brow is done by first taking any extra product from the
Brow trends have changed over the years. The ‘80s was the bushy brow decade and
A double sided angled brow brush and
spoolie on an angled brush and filling in any
the ‘90s was the skinny brow decade. Since
spoolie. Use the firm angled brush to apply
sparse spots. Then I brush the product in the
then, fashions have changed more rapidly,
brow powder and draw individual strokes or
direction of my brow hair growth to smooth
being shared on platforms like Instagram.
hairs where needed. The spoolie is then used
them out. Try Strike Rich Brow
The overly filled in, same on everybody brow,
to brush the brow powder through the hair for
as well as the bold tattoo (because it’s the
a softer, more defined look. Try the Classified
thing to do brow), are definitely on the way
Brow Tamer #14 (limelifebyalcone.com)
out as we approach 2020. Try to avoid trends and find out what looks best for you.
Hair removal options and their pros and cons: Waxing Pros: It’s quick and inexpensive.
Brow pencils are a waxy hard pencil—very different texture from an eyeliner pencil— and best used if you have gaps in your brows, or sparse tails. Most pencil users tend to be heavy handed, so apply lightly. Try Kimiko Super Fine Eyebrow Pencil Automatique (kimikobeauty.com)
Cons: It creates loss of elasticity from pulling and can burn the skin; also the long wait in
Brow powders are a drier formulation
between appointments for hair re-growth.
than eye shadow and should not be light
reflective. They are great for people who have sparse brows and they add color where
Pros: It’s easy to do yourself, is less painful,
any is missing. Most brow experts agree that
can be done as often as desired and the eye
anyone can use a powder if they are aiming
area will age slower if done correctly. Cons: You can get pluck happy and over tweeze.
Threading Pros: It’s quick and inexpensive. Cons: The feeling can be uncomfortable and it can be unsanitary if the thread is being held between the provider’s lips and teeth.
e v i at g o r e r P s i H
| By: ANDY MARTINEZ |
hinking of what to pack for summer vacation? let us give you some ideas on what musthaves to take on your exciting trip to look and feel your best.
L i p os c u l p t u r e
1 The Lost Explorer | Environmental Protection Lotion Sick of being mosquito fodder during vacation? Working both as a hydrator as well as an insect repellent, this lotion deserves a permanent spot in your travel bag. There’s no longer a need to reek of chemicals or endure that sticky, uncomfortable feeling in order to enjoy an itch-free getaway, jungle trek, hike or backyard cookout. Cedarwood oil keeps the buggers away, citronella soothes any potential inflammation and lavender flower oil aids in healing.
$28 | thelostexplorer.com
2 Heath | Hand Salve Trekking the wilderness can toughen you up, but that doesn’t mean that your hands have to suffer for it. Give your abused hands some love with this potent hand salve. Fast-absorbing and non-greasy, the mint and lavender scented formula gives your hands the care and
hydration they need to prevent them from suffering the effects of a high-intensity expedition. The shea butter heavily moisturizes while the unique blend of ingredients form a protective
layer to prevent aging.
$18 | heathlondon.co.uk
3 ESPA | Fitness Body Oil Perfect for use after the gym or a day-long walk around a new city, this soothing oil helps relieve stress off those achy muscles to help you rest and relax. Use after showering and massage into the skin until it has been absorbed. The warming effect of the indian bay and clove bud-infused oils along with the lavender scent help to simultaneously soothe the mind and body for a fully relaxing experience.
TIGHTEN SKIN REDUCE DARK SPOTS GROW AND LIFT YOUR LEGS AND GLUTES REDUCE YOUR WAISTLINE
$70 | us.espaskincare.com
4 La Roche-Posay | Anthelios Invisible Fresh Mist Shine and a sticky, clammy feeling are exactly the kind of things we don’t want from a sunscreen—fortunately—La Roche-Posay’s mist sunscreen does the exact opposite. Fast-
drying with a high-factor SPF, the fast application saves time so you don’t have to endlessly rub in a lotion that never seems to fade away. Spray on a few minutes before heading out to the beach or any other sunny destination and you’ll be good to go, no sunburn in sight.
$36 | Laroche-Posay.com
1512 N ZARAGOZA RD EL PASO, TX 79936 89
125 THUNDERBIRD SUITE G EL PASO, TX 79912
915 • 243 • 3139 sugarskullboutique.com sugurskull sugarskull_boutique www.thecitymagazineelp.com
Rhinos Pre-Season Schedule Sept. 21 at 7 pm: Black & Orange Game Sept. 28 at 7 pm: Rhinos Host Mexican National Team Sept. 29 at 4:30 pm: Rhinos Host Mexican National Team
Call 915-479-PUCK (7825) or visit elpasorhinos.com for season tickets and more information.
M a k e - A - W i s h E l PA S O
El Paso Residents
Showcase Their Enthusiasm for | By: LAUREN CANCIENNE |
lways eager to lend a helping
Known as “The Sun City,” El Paso can
Community College’s fifth annual Spring
hand, the El Paso community has
consistently be depended on to shed
Fashion show in March. Wish children were
a longstanding tradition of rallying around
some light on wish kids and their families.
given the task of modeling “Decades of
wish kids. From golf outings to fashion
The community continuously searches for
Fashion” and they delivered with stunning
shows, sporting events to silent auctions, and
opportunities to host fundraising events in
precision and contagious enthusiasm. The
motorcycle rides to bowling tournaments,
the most engaging ways possible. A plethora
wish children models strutted down the
Make-A-Wish can always count on the El
of exciting events for all ages have already
runway wearing clothes created by the
Paso community to find creative and unique
been held this year for Make-A-Wish with
EPCC Fashion Technology Program and
ways to showcase their talents at fundraising
many exciting ones still to come.
local clothing stores. Fashion show goers watched decades of clothes pass by them as
events to help make wishes come true. Glittering masquerade masks and ruffled
doll-collared 50s dresses, poofy-sleeved 80s
dresses paraded the runway at El Paso
dresses and 90s-inspired denim jackets were
M a k e - A - W i s h E l PA S O
on full display. The theme, â€œDecades of Fashion,â€? showcased the longstanding impact that El Paso Community College has had in the community as they celebrated 50 years. All ticket proceeds benefited Make-A-Wish to help build hope for children battling critical illness. Passionate El Paso Comic-Con fans filled the room of the first annual Charity Poker Tournament hosted by House of Kings Card Club. Poker players nervously peeked at their cards in anticipation of winning their hand; but every player truly went all-in to make wishes come true with all proceeds going to Make-A-Wish. Comic-Con fans are known for being some of the most creative, exuberant, and dedicated fans in the world. Not only did they showcase this kind of passion for their favorite shows, comics and games; but they also exhibited all of these characteristics and more for Make-AWish. The House of Kings Poker Tournament is a tremendous example of how clubs and groups saw an opportunity to host a fundraising event 94
July, 2019 and was able to successfully implement the idea with the full support of the El Paso and Make-A-Wish community. Events such as the Spring Fashion show at the El Paso Community College and the House of Kings Charity Poker Tournament are just two of the many incredible fundraising events that El Paso residents have hosted and rallied behind. A creative idea could be the roots for a blossoming of fundraising events to help wishes come true. The El Paso community’s creativity and dedication to Make-A-Wish is inspiring to us all. Wishes need you. Do you have a creative idea to raise funds for future wish kids? We can help you get started now. Share your plans with us for a fundraiser to benefit MakeA-Wish by contacting Stephanie Gorman, Development Officer at email@example.com. org or call our office at 915-855-8700.
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Saving people money on more than just car insurance.® Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. Motorcycle and ATV coverages are underwritten by GEICO Indemnity Company. Homeowners, renters and condo coverages are written through non-affiliated insurance companies and are secured through the GEICO Insurance Agency, Inc. Boat and PWC coverages are underwritten by GEICO Marine Insurance 95 Company. www.thecitymagazineelp.com GEICO is a registered service mark of Government Employees Insurance Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. GEICO Gecko image © 1999-2018. © 2018 GEICO
PET OF THE
TCM Pet of the Month highlights our readers’ best friends!
Gus-Guss & Ozzy Owner: bea sanchez
Gus-Gus is an 11-month Peruvian mix guinea pig and Ozzy is a 1-year-old Abyssinian baby boy. Gus-Gus loves
blueberries and Ozzy can’t get enough carrots. They are funny and have great personalities. They are my little teddy bears
and they melt my heart.
KEEP YOUR BODY
RUNNING Sports medicine, reconstruction & joint replacement
Call (915) 581-0712 East: 1400 GEORGE DIETER STE. 100 Central: 1810 Murchison Ste. 140
NEW LOCATION coming soon:
820 Redd Road 96
Is your pet TCM’s next Pet of the Month? Send a photo and short story with why you think your pet belongs in this page to firstname.lastname@example.org.
BETTER WATER FOR THOSE YOU LOVE Our vision is to help our expanding community by providing the knowledge to help you make an informed decision for bettering your familyâ€™s health and well-being, as well as saving you money and protecting your biggest investment, your home.
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The festival has over 40 vendors and pop-up boutiques. There will be meal prep and restaurants serving healthy meal options, supplement companies handing out samples, and a kid’s zone with jumping balloons.
l Paso’s local fitness movement, #LIVEFITEP, is holding its fifth annual Fitness Festival
on August 17th, at the downtown convention center. Organizers of the event, Shane and Lizzie Martinez of Sun City Athletic Club, and Marc and Amy Duchene of 915 Sports, expect over 5,000 attendees this year. “We had over 4,000 people in attendance
“The goal of this festival is to showcase El Paso’s many options for fitness enthusiasts and to inspire others to start living healthy as well,” said Amy Duchene. Shane Martinez added, “We received awesome feedback from competitors that came in from out of town saying they definitely will return to compete next year, so we’re excited that this event will continue to bring tourism to El Paso!”
last year and had competitors from all over the Southwest and Mexico including
#LiveFitEP started as a hashtag in order
Dallas, Albuquerque, Phoenix, Chihuahua
to create awareness of different fitness
and Guadalajara. This year we have added a
activities around El Paso. We always felt like
wrestling tournament so we expect a very big
people would always complain about El Paso
attendance,” said Lizzie Martinez. The festival
not being a healthy city, so we united to do
has over 1,000 athletes alone competing
something about it! LiveFitEP was created to
in categories of CrossFit (El Paso Desert
unite all health and fitness businesses as well
Games), Desert Jui Jitsu Championships,
as gather people who are interested in the
Rumble in the Desert Karate Tournament, the
same activities. It was also created to inspire
EP Iron Open powerlifting competition, the
those who do not have a fitness community
Supplement Xpress bodybuilding tournament
to come out and find a community based on
and the newly added wrestling tournament.
their fitness interests.
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My Defining Day in Africa | By: MARIE MOORE photography by: ALAN MOORE |
youth and my senior years. I gave it
some pretty serious thought —was
continent, where cold grey waters of the
or me, turning 65 was a landmark event, a line distinctively drawn between
sits on the northern edge of the African
I going to age gracefully, reminiscing
Atlantic Ocean wash against warm blue
on my wealth of life experiences, or
waves of the Mediterranean Sea. The
plunge head first into my bucket list and
blending point is equally remarkable on
experience it all while I still had time?
land where native Berber, and imported Arabian and European cultural influences
I guess those who know me best watched
mix in a multi-layered history lesson that
this pensive process with amusement. By
defies the imagination.
the time I’d admitted I’d never been an “age gracefully kind of person,” it was time
Morocco’s capital is Rabat and currency the
to plan a day that lived up to the occasion.
Dirham, but many retailers accept Euros and Pounds as most tourists enter via Gibraltar
Something exotic … something fun …
and Spain. Locals often understand English
something different than anything I’d
but it’s common to hear French and Spanish,
done. Something Africa!
especially in the souks (marketplaces) of the ancient medinas (medieval quarters).
Embroidered shoes and scarves in the Old Medina
From the moment my toes touched African
souk and many of the narrow alleyways and
coast of the Strait
soil, the excitement and intrigue grew.
squares that define neighborhoods within
of Gibraltar and has been a strategic gateway
Looking up from the dock at Tangier’s
thick and ancient medina walls. Arched
into Africa from European shores since
whitewashed hillside medina, I knew it
and architecturally detailed gates introduce
Phoenician times. Just minutes by plane or little
would be a glorious day.
countless Bazaar stalls where Berber women
sits on the southern
in colorful garb and straw hats sell intricately
more than an hour by boat from Tarifa, Spain, it’s one of the easiest cities to add to a European
Our walking tour was centered on the Plaza De
tour and the perfect choice for my quest!
La Kasbah, venturing into the ‘Grand Socco’
embroidered shoes and mountains of scarves.
July, 2019 The population of Tangier is about a million— and on this day, it seemed every one of them gathered around me. It’s a tight fit and not always negotiable so I was grateful that our local guide Ahmed knew his way
Serving El Paso Authentic Italian Cuisine since 1948
around. In fact, I should mention that Bland’s Travel (Gibraltar) and their tour coordinator, Eddie, provided us with a totally enjoyable, informative and stress-free experience. Our typical Moroccan lunch began with tagine
brazened skewered meats and vegetables on deliciously aromatic couscous. Next, the mint tea and honey dipped pastries were
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amazing! I learned that couscous is a staple in the Berber diet. Other favorites include Bissara, Harira, Tangia, R’fissa and Mechoui. After lunch, we walked near the beach and entered Hercules’ Cave with its Africanshaped mouth overlooking the pounding waves below. Legend tells us that this
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ancient Superman lived here after he tore the continents of Africa and Europe apart, with his bare hands. I could see why. I could have stayed for days. Of course no trip to Africa is complete without a camel ride on the beach. My “ride” was adorable! She had eyelashes to die for and kept nuzzling up to the neck of my husband’s camel, causing him to make loud, raucous groans (the camel, not my husband). Our walk was surprisingly comfortable and combined with the waves crashing on the beach and exotic backdrop—Wow! I can’t wait for 66.
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| By: ELAINE GORDON | Richard Wiles is currently serving his third consecutive term as Sheriff of El Paso County. As such, he’s responsible for managing and directing the 1,000 public servants who keep our
Sheriff Wiles’ Pork Pie
growing community safe. He runs two county jails and oversees the execution of both criminal and civil processes in the region’s numerous county and district courts.
Ingredients: 4 bone-in pork chops
Prior to being elected sheriff, Wiles served the El Paso Police Department
1 large onion
from 1982 to 2007 in various positions. After starting out as a patrol
1/2 teaspoon sage
officer, he was promoted to Detective, Sergeant, Lieutenant, Captain,
1-2 potatoes, cubed
Deputy Chief, Assistant Chief and then finally Chief of Police in 2003.
1 baking pie crust (homemade or store bought) Salt and pepper to taste
Mr. Wiles has served on numerous Boards and Committees and is currently a Board Member of the Rio Grande Council of Governments and
the Paso Del Norte Health Foundation Consortium Executive Committee.
Submerge pork chops in a pot of water and slow boil them with
He also serves as co-chair for the Criminal Justice Subcommittee,
the onion, salt and pepper. When the pork chops are fully cooked,
addressing mental health issues in the criminal justice system.
remove from the pot and cut the meat into small pieces.
Sheriff Wiles is also a member of various professional associations including
Add the meat and cubed potatoes back into the pot of water with
the National Sheriff’s Association, FBI National Academy Associates and
the onion, then add the sage and let simmer for a bit.
the International Association of Chiefs’ of Police, to name a few. Preheat oven to 400 degrees. When the oven is ready, add the He has a Master of Science in criminal justice from Sul Ross State
meat and potatoes into the pie crust with some of the juice from
University, where he was honored as the “outstanding criminal justice
the pot. (Optional, if you prefer to add some onions, remove the
graduate student” by the President of the University. He obtained his
onion from the pot, chop half of it and add to the pie.)
Bachelor of Science in Criminal Justice from the University of Texas at El Paso and was also a part time faculty member at UTEP where he taught
Bake the pie until the crust starts to barely brown, then turn down
in the Criminal Justice Department. In addition, he graduated from the
oven to 375 degrees and cook until the pie crust is browned to
Federal Bureau of Investigation’s National Academy and other institutes
and law enforcement facilities in Texas. Mr. Wiles has been a recipient of many honors, including a spot in the El Paso Democratic Hall of Fame, the El Paso Project Amistad
Note: This recipe was originated by Sheriff Wiles’ grandmother and passed down to his mother and now to him and his siblings. The recipe is a simple basic meal because according to Sheriff Wiles, times “were tough” for his grandmother and there were not a lot of food options.
Lucy G. Acosta Humanitarian Award, the El Paso Mexican American Bar Association Community Advocate Award, the MADD Diamond Leadership Award and the Texas Jail Association Award.
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915.629.7707 | MilanSalonandspa.com 105
Anson 11 $$-$$$
303 N. Oregon St. Ste. 110 | (915) 504-6400
8889 Gateway West, Suite 1902 | (915) 234-2747
Anson 11 is two exceptional dining experiences dedicated to the
At Cinnaholic you can select from over 20 unique frosting flavors and
military man, the gentleman and the food connoisseur that was
a variety of fresh and decadent toppings. Mix and match flavors to
Anson Mills. For a downtown dining experience like no other, Anson
create a new experience every visit! All of our products are scratch-
11 is the restaurant to go to. PR, H
made and fresh-baked, and are 100% vegan, dairy & lactose-free,
egg-free and cholesterol-free.
The Downtowner $$
Edge of Texas
325 N. Kansas St. | (915) 532-5200
8690 Edge of Texas St. | (915) 822-3343 Eat like a downtowner. Found on the ground floor of the Hotel Indigo, The Downtowner offers breakfast, lunch and dinner - the only
Located in the far east, this is definitely worth the drive! Eat the best
breakfast spot available in downtown El Paso. The restaurant delivers
steak youâ€™ve ever had and enjoy the saloon.
great American taste with a twist of our Southwest flair. Savor the amazing dishes offered on the menu and enjoy a cold and carefully crafted cocktail while enjoying the gorgeous views of downtown.
Prices: $ - Low Priced Patio/Outdoor Seating - O
$$ - Medium Range Dog Friendly- DF
$$$ - High Priced $$$$ - Exquisite Dining Party/Private Room - PR Happy Hour - H
To highlight your local restaurant in The City Local Eats email: email@example.com
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We celebrated a beautiful El Paso evening while honoring some of the Sun City’s “Men in Business” at our June issue unveiling party at Hotel Indigo’s rooftop Circa 1963. | Photos by: DANIEL FREDERICK |
02 Mystery Skulls July 2 | 7 P.M. Lowbrow Palace This mysterious indie group from Dallas is visiting us in July. Let’s show them why West Texas is the best Texas.
The City Calendar
06 Luis Miguel 2019 Tour
July 5 | 8 P.M. Plaza Theatre
July 6 | 8:30 P.M. Don Haskins
One of today’s most influential Mexican bands, Intocable is sure to put on a show for El Paso.
Ahora te puedes marchar...all the way to the Don Haskins Center to see one of Mexico’s biggest stars.
Triple-A Homerun Derby July 8 | 7 P.M. Southwest University Park Skip the boring pitching duels and let’s get right down to the fun part: homeruns.
Ysleta Mission Festival
Book of Love
July 12-15 | 6 P.M. Old Ysleta Mission
July 13 | 10 P.M. Lowbrow Palace
This annual event attracts thousands of music lovers and all around fun seekers every year. Don’t miss it.
There’s a reason this 80’s synth duo is still going at it...people love them.
Da Baby & Special Guests July 14 | 6 P.M. Coliseum Enigmatic rapper, Da Baby, comes to El Paso. He’s bringing friends along, but nobody knows who.
04 Fresno at Chihuahuas
4th of July Parade
July 3 | 7 P.M. Southwest University Park
July 4 | 9 A.M.
Catch Fresno’s Grizzlies take on our mighty Chihuahuas. What better way to spend a summer night than at the ballpark?
The parade route begins at Thunderbird & Shadow Mountain, travels down Shadow Mountain to Mesa Street, then turns right on Mesa St and ends on Mesa St at Coronado High School.
Triple-A All-Star Game
July 10 | 7 P.M. Lowbrow Palace
July 10 | 7 P.M. Southwest University Park
If you haven’t already, you should really check out this dream-pop duo from Minnesota.
The best Triple-A has to offer are all coming to El Paso. You gotta catch these soon-to-be big leaguers strut their stuff.
20 Israel & New Breed
July 20 | 6 P.M. Coliseum
July 21 | TBA Plaza Theatre
One of the greatest gospel groups of all time, Israel & New Breed are sure to have you feeling the Holy Spirit.
The country’s largest interactive classic rock band is coming to the border. Catch the old timers before they become dust in the wind…
juLY Advertiser INDEX
Alzheimer’s Association.................................................Pg. 71
Inn of the Mountain Gods Resort and Casino...............Pg. 15
Ben Bridge Jewelers.....................................................Pg. 11
Benjamin Law Firm........................................................Pg. 60
Leo Marketing...............................................................Pg. 67
Casa Buenavista........................................................ Pgs. 6, 7
Lucchese Boots.............................................................Pg. 27
Chio’s Reshaping Body Esthetics..................................Pg. 89
Mesa Street Grill............................................................Pg. 45
Mix/Milan Salon & Day Spa.........................................Pg. 105
Connor Family Dentistry................................................Pg. 79
Nicholas Reyes Hair Salon.............................................Pg. 81
Cool Canyon Nights.......................................................Pg. 51
Pacifica Homes............................................................Pg. 103
Cumbres and Toltec.......................................................Pg. 26
Quicksell Investments...................................................Pg. 77
Deutsch & Deutsch Jewelers..............Pgs. 9, 73, Back Cover
Sharkdogs Sports Grill...................................................Pg. 16
Southwest Plastic Surgery............................................Pg. 17
El Paso Behavioral Health System.................................Pg. 61
Southwest University at El Paso............................... Pgs. 2, 3
El Paso’s Children’s Hospital.........................................Pg. 43
Sugar Skull Fashion Boutique........................................Pg. 91
El Paso Rhinos...............................................................Pg. 92
Sun City Orthopaedic & Hand Surgery Specialists........Pg. 96
El Paso Spine Center...................................................Pg. 107
Table Occasions.............................................................Pg. 78
El Paso Water Softeners...............................................Pg. 97
The Black Orchid Lounge..............................................Pg. 14
Elyse Simons Beauty.....................................................Pg. 76
The Hospitals of Providence..........................................Pg. 13
Farmers Insurance.........................................................Pg. 55
The Italian Kitchen West..............................................Pg. 103
FPI Management...........................................................Pg. 57
The State Line...............................................................Pg. 33
GECU.................................................................... Inside Front
Vanities Jewelry & Gifts, Inc............................................Pg. 1
Grace the Psychic Lady.................................................Pg. 95
Walgreens................................................................. Pgs. 4, 5
Indicium Display Network.................................... Pgs. 63, 111
Xcleaning Professionals.................................................Pg. 99
DEUTSCH & DEUTSCH JEWELERS
THE FOUNTAINS AT FARAH 8889 GATEWAY BOULEVARD WEST | 915-730-6162
In this issue: Restaurateurs at the top of their game, Let's go on a Steak Out, 2019 Dine & Drinks Awards, Demystifying Sotol and much more!...
Published on Jul 2, 2019
In this issue: Restaurateurs at the top of their game, Let's go on a Steak Out, 2019 Dine & Drinks Awards, Demystifying Sotol and much more!...