Gustavo Arellano isn't just any Mexican. Over the years, the writer has turned himself into almost the "official" Mexican of America thanks in large part to his syndicated column, "Ask a Mexican!" and books like Taco USA: How Mexican Food Conquered America.
This is his most recent book and one in w ... More >>
As of this writing, I am still comfortably ensconced in the Hotel Palomar in our nation's capital. There is a Negroni at my side, compliments of the hotel, which was waiting for me in the room after I returned from walking off a Shake Shack burger at lunch. That's service.
Both the Shake Shack and ... More >>
We've already noted Emeril's uncanny resemblance to Grandpa Munster and determined that Eric Ripert and Mr. Jay may just be twins. Now we'll take a look at the celebrity chefs that have a different kind of doppelganger:
Check out our list of 12 Celebrity Chefs Who Look Like Cartoons:
12. Alton Br ... More >>
Gimmicky beers bother me a little bit. Take, for example, the absolutely horrible blueberry beer I tried a while back, in a fit of unexplainable masochism. I knew what I was getting myself into, really. I mean, we can all agree that nobody needs to put blueberries in beer, pretty much ever, right? T ... More >>
I have absolutely no tolerance for reality shows of any kind, and I watch little food television programming aside from Chopped, Alton Brown and the PBS Saturday morning line-up. I do not understand the modern paradigm of chef as rock star. I don't know why food blogging has become so entrenc ... More >>
Chuy's.My name is Ruthie, and I am a soupaholic. Hot soups, cold soups, broths and purees. Hot weather or cold. Any time of day, every season in the calendar. It can be canned or homemade... borscht, gazpacho or Campbell's Chicken and Stars. I never outgrew Top Ramen. There's no support group ... More >>
Bloody Mary flight over brunch at Bin in Wicker Park.I recently took a five-day trip to Chicago -- my first vacation in three years -- to revel in the cool weather, the lake breezes, the iconic architecture, the absorbing museums, and, of course, the food.
Chicago's evolution into a culinary ... More >>
rikomaticWhat is it?
You can't live in this great city of ours and escape the enigma that is mole, the complex, dramatic sauce that covers enchiladas, chicken and even French fries (if that sort of thing suits you).
It's pronounced moh-lay, just in case you've been living under a rock (or y ... More >>
We recently headed over to Sam's Club to pick up some provisions. After our customary Polish Hot Dog Combo for $1.50 plus tax, we headed over to the beer aisle.
This place always has a limited beer selection, with a few standards like the 24-pack of Corona 7-ounce bottles or the Shiner Fami ... More >>
Over the course of the next few months, I'm counting down 100 of my favorite Houston dishes. I chose some because they are such quintessential Houston creations, others for their cultural or historical significance, and others because they are just so damn tasty. Share your own nominations in ... More >>
This Christmas, every little German child wants a Volkswagen stuffed with these.
Welcome back to the weekly roundup here at Eating Our Words, where our special brand of Christmas party punch can double as deck sealant and paint stripper. Greenway Barista started off the week with some deep-di ... More >>
A pool of refried black beans flowed into a pool of crema on the plate. A sweet fried plantain and a pile of scrambled eggs rounded out my Central American breakfast at Xelapan Bakery #1 on Longpoint. Three thick homemade corn tortillas wrapped in paper came on the side. The fried banana was ... More >>
Hopia baboy is a lard-based Filipino pastry, not the name of the new Sigur Ros album.Welcome back to Eating Our Words' weekly round-up, where we separate the wheat from the chaff and then have Robb Walsh make us a bitchin' spiced blackberry chaffshake.
We started off the week with some gou ... More >>
Photo by J.C. ReidA visitor to Macy's at Memorial City Mall last Wednesday would have been surprised at the more than 100 people -- many of them young women -- lined up in the Kitchen and Home area. Were the Jonas Brothers endorsing a line of tableware? No, but it was a rock star of sorts -- ... More >>
How do i begin; excited, elated, humbled, floored, it doesnt even scratch the surface! Me? Houston? Really? (my 1st 3 words to Dana Cowin)
Photo courtesy of Wholefish
Bryan Caswell in his trademark Astros ballcapBryan Caswell, who was just named one of Food & Wine's Best New Chefs ... More >>