If I could take Guy Fieri out for a taste of Houston I'd do the following in this order (all on the same day...we'd have to start early):
First stop: Crispy puffy tacos at Loma Linda and Los Tios.
Photos by Jay FrancisPuffy tacos at Loma Linda
Puffy tacos at Los Tios
Photo by Katharine ShilcuttPictured: Damn fine pie. Not pictured: Laura Palmer, Log Lady, backwards-talking jazz dwarf
Welcome back to the weekly Eating Our Words round-up! This week started out with more Cinco de Mayo fare and the triumphant return of Robb Walsh with his Top 5 Cinco de Mayo Mariachi Requests which, intentionally or not, pretty accurately take you through the five stages of getting truly shitfaced. The article is marred only slightly by some very mild Willie-bashing in the comme
Guy Fieri
Once again, a national eye has turned to Houston, which the rest of the country tends to dismiss out of hand as not being a food town. Guy Fieri's popular Food Network show -- Diners, Drive-Ins and Dives -- has spent the last few weeks filming at various restaurants around town, leading to massive speculation about which "dives" were being visited. Because Houston is a city that takes its dives just as seriously as its fine dining, food lovers throughout the town were w
Welcome back to Eating Our Words' weekly round-up, where the beer flows like honey, and vice versa (our still is broken, and our bees are drunk). Speaking of honey, Robb Walsh had an interesting look at cucuzza blossom honey, which is the honey from a Sicilian squash used primarily by the Cosa Nostra. Sarah Rufka had a look at the late-night scene at Houston staple Dot's, where we were reminded yet again that gravy makes everything better. It does; we keep a small vial in our pocket for disinfec
Photo by Steve Rhodes
Michael Pollan, speaking in San Francisco​Michael Pollan's latest piece in this past Sunday's New York Times Magazine has once again proven to do what Pollan's work does best: incite furious discussion among food lovers, food writers and food professionals. Best known for his books The Omnivore's Dilemma and In Defense of Food: An Eater's Manifesto, the journalism professor at the University of California at Berkeley has also become famous for his pithy
The Food Network's hugely successful show Diners, Drive-Ins and Dives recently visited Niko Niko's Greek restaurant in Montrose. Amidst owner Dimitri Fetokakis's banter with hyper host Guy Fieri was this little nugget of information: Niko Niko's no longer slow-marinates its legendary lamb shank. Rather, it uses a new-fangled "food tumbler" which claims to achieve 24 hours worth of marinating in 20 minutes.
That's a big difference. I've been going to Niko Niko's for at least 15 years, sta
