100 Favorite Dishes

100 Favorite Dishes: No. 88, Frank the Pretzel at Eatsie Boys

​This year leading up to our annual Best of Houston issue, we're counting down our 100 favorite dishes in Houston. This list comprises our favorite dishes from the last year, dishes that are essential to Houston's cultural landscape and/or dishes that any visitor (or resident) should try at least once.

It's not just a hot dog: It's a Houston hot dog. Frank the Pretzel, one of the signature items from the Eatsie Boys food truck, is a Houston creation through and through.

The chewy pretzel bun comes from Slow Dough Bread Co., and the chicken sausage frank inside it -- mixed with poblano peppers, parsley, feta and parmesan -- is made by the Eatsie Boys themselves, headed up by Matt Marcus. It's even topped with homemade chardonnay mustard from Al Marcus of Grateful Bread. It's an unusual combination of flavors that manages to work beautifully and makes a fabulously filling lunch for just $6.

Although you can catch the Eatsie Boys in their trailer (which is usually parked outside Agora), my favorite spot to grab a Frank is from the City Hall Farmers Market every Wednesday afternoon, rain or shine.

The list so far:

No. 100: Dumplings at Heights Asian Cafe No. 99: Mixta Pizza at Friends Pizzeria No. 98: Veggie tacos from Radical Eats No. 97: Bean pie from Conscious Cafe No. 96: Swiss chard crepes from Giacomo's Cibo e Vino No. 95: Eggs Mia Bella at Mia Bella No. 94: Mulligatawny soup at the Queen Vic No. 93: Helado de Lúcuma from Pollo Bravo No. 92: Black bean burger from Natachee's No. 91: Chupacabra pizza from ERA No. 90: Roast chicken from El Norteño No. 89: Eggs El Salvador from Brasil

Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Katharine Shilcutt