We already felt lucky enough having stumbled upon Oh My! Pocket Pies in our neighborhood while out enjoying the sun last Saturday.
But we'd just sat down in the grass outside the Menil Collection when we realized we'd gotten even luckier. Not only was free St. Arnold's Amber on offer behind one of the Menil's gray bungalows (we made a donation to something, don't ask what, we were too excited about the beer), but The Haute Texan Tacos truck was parked a few yards away.
Even more intriguing, a sign on the side of the trailer said the Haute Texan was changing concepts to incorporate artisan breads from Slow Dough Bread Co., a bakery that opened at 1314 Roy St. (713-568-5674) in the Heights last May.
Haute Texan frontman Jason Jones was still taking orders in the trailer's front window (our colleague Ruthie Johnson reported Jones had recently put the truck up for sale). But Slow Dough co-owner Heath Wendell also was on board, slicing fried ciabatta and rolling it in cinnamon and sugar. Wendell said the truck's culinary identity is still evolving, but that the focus will be on local, chemical-free food and a commitment to having personal contact with customers.
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A posting in the trailer's window added the concept likely will include croissant-based breakfast goodies, local coffee and gourmet sandwiches, all built around Slow Dough's products.
Many patrons were sampling the $4 Monte Cristo or boudin balls or the $5 pulled pork sandwich. But we thought the $4 bacon-wrapped kim chee hotdog too intriguing to pass up -- and didn't regret it.
On the dog, the kim chee was great, a more interesting version of sauerkraut. The bun was outstanding, as might be assumed.
We also tried the $5 fried ciabatta -- a tasty snack: crisp, spongy and sweet. For more info, check out the Haute Texan's Facebook page. It looks like Jones will be sticking around.