Pico's: A Houston "Mex-Mex" Institution

by Blair Loup

Since establishing Pico’s in 1984, it has become a shining beacon of “Mex-Mex” cuisine in the holy land of Tex-Mex. The Richards family treats their customers like relatives. When you enter the sprawling restaurant you can hear fresh margaritas shaking, smell the hand-pressed tortillas on the flat top and see the genuine smile across the faces of their employees. You can’t have a bad time at Pico’s; they simply won’t allow it.

It’s a large restaurant, but don’t let that fool you. Chef, and owner, Arnaldo Richard has his hand in every dish. The attention to detail that goes in to the flavor built on each plate is extremely authentic. If you’re looking for true Mexican cuisine in the Houston area, you need not look any further.

The depth of flavor isn’t just in the food though. Arnaldo’s daughter Monica Richards is at the helm of their fantastic tequila program. Even the most baseline of margaritas at Pico’s is top-notch. Whether you’re looking to demolish a couple of shakers of their house margaritas or taste from some of Monica’s select barrels, she has taken the time to curate a truly special tequila experience for their guests. The tequila selection alone is a worth the trip.

Jay, Chef Aimee and I have had the pleasure of dining with Monica and visiting with Arnaldo on a couple of occasions and each trip has only made our hearts grow fonder. Here are a few of the best bites and sips we had the last time we were there:

Ontiones Carlos Slim is one dish that I think speaks to the attention to detail and flavor building Arnaldo's cooking is centered around. With this take on Oysters Rockefeller, Arnaldo uses an intricate blend of celery leaf, tarragon, chervil, parsley, herb saint, spinach, collard greens and purslane and tops each bite with cotija and parmesan cheeses.

Ontiones Carlos Slim

These mussels are sautéed in a white wine and crema sauce with Spanish chorizo and topped with micro cilantro. After we got a hold of their bolilla (similar to French bread) these babies didn't last long. The creaminess of the sauce combined with the flavor of the mussels and the little kick and umami from the chorizo made each one more poppable than the last.

Mejillones a la Gallega

I'm not going to lie. I think about this next dish all the time. In a section on their menu called Al Ajillo you can find some of the tastiest dishes in the whole joint. Ajillo is a condiment in Mexican cuisine that is made by infusing olive oil with dried chilis and fresh sliced garlic for a minimum of 72 hours. It's even more amazing than it sounds. They sauté different types of seafood in this delectable concoction, but my favorite version is the octopus. So tender, it feels like you're biting into a cloud that's soaked in garlic/chile olive oil; insane.

Pulpo Al Ajillo

Mole holds a very special place in my heart. There's a lot that goes into each mole, but you can always be sure of one thing when it comes to this comforting dish: whoever took the time to make it, undoubtedly stirred in a lot of love. In this case Arnaldo moved me to feelings. The duck fell apart in the rich, decadent mole and the tostones hit the hearty, but sweet notes. I would order this dish again and again.  

Until next time, Pico's! If you're ever in the Houston area, Pico's is a must. Keep a look out for some of their phenomenal tequila dinners as well! 

Still thinking about our fun night tasting delicious tequilas with Monica from the legendary @picosrestaurant last night! #tequila #houston #mexmex

A post shared by Bite & Booze (@biteandbooze) on Jun 13, 2017 at 9:16am PDT

El Cabo Verde: A Passion Project

by Blair Loup

The first time I had the pleasure of meeting Chef Gabriel Balderas, local food legend Chris Jay was taking us on a culinary dream tour around the Shreveport-Bossier area.

People always laugh when I tell them how much I love Shreveport, but it’s no joke. We found Chef Gabriel cooking some of the most amazing tamales I’ve ever had at Flying Heart brewery in Bossier City.

Instead of cooking them in corn husks, Chef Gabriel cased his tamles in banana leaves... and my life changed. Everything I didn’t really like about tamales before (dry & crumbly masa) seemed to be remedied by the moisture from the banana leaf. That’s the moment I knew Gabriel was onto some next level stuff.

We’ve kept in touch with Gabriel and watched the success of the El Cabo Verde name. Sure enough, Chef Gabriel was named one of 2016’s Chefs to Watch by Louisiana Cookin’ Magazine.

Reserved, but passionate, I could listen to him talk about food and ingredients all day. His dedication to the craft is serious and it shows on every plate he puts in front of you.

Fresh corn tortillas, chips, queso, salsa and salsa verde

Here’s a look at some of the dishes we had the chance to taste at his brand new brick and mortar:

Guacamole

Guacamole with fried plantains and radish

I find there’s always a fine line that separates good guac from bad guac. Too much of this or too little of that could make or break a guacamole’s reputation, and this one is made of the right stuff.

Quesadillas

Pork quesadillas 

A traditional quesadilla is the stuff dreams are made of. Creamy, melted queso enveloped around tenderly braised meat between a homemade corn tortilla is hard to beat. This is the snack of champions.

Chicken Tamales

Banana leaf tamales with chile de arbor salsa

These are as legendary as I remember them. Covered in a tangy salsa verde, these flavorful pockets of masa combined with a side of spicy chile de arbol salsa are a must-try.

Cricket Tacos 

Crunchy cricket tacos with guacamole on a fresh corn tortilla

As a very special treat, Chef Gabriel prepared a special off-menu item for our team. I’m probably the most adventurous eater out of the group, so I was super stoked when he put this cricket taco in front of me. The flavor is unique and flavorful with hints of lime. While this may not be something you can always find, I think it’s indicative of Chef Gabriel’s passion and culture. I know I enjoyed it and I can't wait to go back for more!

Passport to Shreveport: International Cuisine Rules in the 318

by Sydney Blanchard

Growing up in South Louisiana, there are certain assumptions we make about "Northerners." And by Northerners, we are referring to anyone in Louisiana situated too far north of I-10/12. 

The general theory tossed around as I was growing up is that North Louisiana is essentially Yankee territory, with a disturbing lack of Catholics, culture, and alcoholic beverages. 

Not to say this theory is entirely false, but it's not entirely accurate either, as I discovered on our recent trip to Shreveport. 

As it turns out, Shreveport has quite the budding food scene. Alongside great Southern food, there exists an array of international delicacies that one would be remiss to skip. 

Here's a short list of some of the delicious, multicultural cuisine we enjoyed while visiting the Shreve!

Mexican Fare at Ki' Mexico

What began as a successful farmer's market salsa endeavor has since turned into the restaurant concept Ki' Mexico, owned by Rodrigo Mondragon, his brother Elezear and his mother Lido. Ki' Mexico serves up what they've dubbed "Mexican Soul Food." But this isn't your ordinary Mexican fare – their tacos feature cactus and pickled beets!

Vietnamese Dreams at Jimmy's Seafood and Steak

Jimmy's Seafood and Steak, nestled inside the Margaritaville Casino in Shreveport, serves up menu items you'd expect to see at a nice steak restaurant in a casino. What you wouldn't necessarily expect to see on the menu is Chef Frederick Ngo's Vietnamese clay pot fish dish, or braised fish swimming in a sweet and salty sauce that's unlike anything I've ever tasted before. Shreveport-Bossier Convention and Tourist Bureau's Public Relations and Social Media Manager Chris Jay put it best: it would be a mistake to order a steak at Jimmy's knowing the clay pot fish is an option.

Chinese-American Perfection at Lucky Palace

Lucky Palace boasts some of the best Chinese-American cuisine in the state. I've previously written all about Lucky Palace on the blog. Trust me, this place is more than meets the eye. 

Dominican Realness at Sabores

Dominican flavor bursts through at Sabores. This small hole-in-the-wall joint offers a variety of bold dishes that highlight the best tastes of the region. Spicy meats, crispy fried plantains and surprising sauces are featured on the menu that might be hard to translate if you're not familiar with Spanish.

Latin American Flavor at El Cabo Verde

Gabriel Balderas is doing something major in Shreveport. Cooking with fresh, organic produce, he brings the flavors of Mexico to pop-up restaurants around the Shreveport-Bossier area. You can taste the difference fresh, local produce makes. Gabriel's tamale is out of this world, and we hear the tacos are pretty outstanding, too.

Tea Buzz at Rhino Coffee 

It turns out there are just as many tea nerds as there are beer nerds! Tea is similar to beer in a number of ways: there are endless varieties from all over the world, the flavors are distinctly different depending on number of factors, and drinking it results in a slight buzz. No kidding! Shreveport's Rhino Coffee offers a wide selection of teas, and even offers a tea program for tasting and learning about teas from all over. 

Best Bites of 2015: Blair's Picks

by Blair Loup

At the end of last year, Jay and I teamed up and narrowed down a list of the 10 best bites of food Jay had that year. In 2015, Team Bite and Booze grew to a team of three, and Jay, Sydney and I have traveled extensively throughout this year.

We all curated our own lists of the five best things we’ve eaten this year. It wasn’t easy, and I’d be lying if I said I didn’t go through any personal turmoil in making this decision.

These are the five most delicious, life-changing, fork dropping, emotionally involved bites I had the pleasure of eating this year.

Torta Ahogada at Araña New Orleans, LA

I’m not typically in the mood for sandwiches. It is what it is. I can’t explain it, but I could eat this any day, any time. All of the flavors and textures are everything I want: savory, fresh, pickled, spicy, sweet. The bitter/fruity nature of the chili sauce that drowns the torta harmonizes the dish like a rug that ties a whole room together. Every time I think about this dish or see this picture, I fight the urge to drive to New Orleans.

Torta Ahogada: Slow Roasted Pork on Bolillo Bread, Black Bean Purée, Avocado, Crema, Cotiga Cheese, Cumin Pickled Onion,
Spicy Chili Dipping Salsa

Smoked Duck Banh Mi Waffle at Waffle Champion Oklahoma City, OK

I had zero expectations for the Oklahoma City food scene when Jay shipped me off in May, and it blew me away. There are several places I wanted to try that weren't on our schedule, and I honestly can’t wait to plan a trip there soon. Seriously. Picking one item off of the menu at Waffle Champion is challenging, so I went with my heart. The smoked duck was on point; the pickled red onion gave a nice crunchy, acidic bite, and I’m all about pickled fresh jalapeños on anything. The right amount of duck fat soaked into the waffle, which made my life. If you’re ever in OKC, go to Waffle Champion and order this.

Smoked Duck Banh Mi Waffle packed with pickled veggies, jalapeño, and cilantro mayo

Beet Salad at Compère Lapin New Orleans, LA

I love beets. I’m not ashamed of that, and if there’s an item on a menu with beets on it, I will have it. I got the chance to hang out at Compère Lapin interviewing head bartender Abigail Gullo for my Women in Booze series. We talked about seasonal menus, and when she realized my appreciation for beets, she had them send out their beet salad. These perfectly, and I mean perfectly, roasted beets atop house made ricotta, a little Kale pesto, pistachios, and a rocking ciabatta toast point made me emotional.

Roasted Beets, House Ricotta, Kale Pesto, Ciabatta
Photo Courtesy: Compère Lapin

Besh Shrimp at The Second Line Oxford, MS

Born and raised in Louisiana, I’ve never really caught on to the whole New Orleans Style BBQ Shrimp thing. I can appreciate it, and I think it tastes okay, but it’s not my favorite Louisiana dish. Recently on a trip to Oxford, Mississippi, at Chef Kelly English's  Second Line, I had the best BBQ shrimp dish of my life. Obviously named after one of Chef Kelly’s mentors, John Besh, this New Orleans style BBQ shrimp dish had me on that feeling you’re supposed to get when you bite into a York Peppermint Patty. Executive Chef Meredith Pittman runs a tight ship at the Lousiana-inspired eatery with a lovely staff of devoted and talented students. I could eat these Besh Shrimp until the end of my days. It legit made me feel feelings.

Besh Shrimp at Second Line in Oxford, MS

Mole Burrito at El Limon Wayne, PA

When I took a trip up to Wayne, Pennsylvania (outside of Philadelphia) for one of my best friends’ graduation from Villa Nova, he took me to a local Mexican Taqueria, El Limon. Authentic Latin American cuisine is one of my soft spots, but the mole at this place is unreal. We tried several menu items there, but I dreamt about this mole the rest of the trip. That’s right…we went back for more. The cravings were so strong; I had to have that roasty, toasty, spicy goodness twice in one week.

Mole Burrito at El Limon in Wayne, PA

A Love Letter to Latin American Food

by Sydney Blanchard

I pretty much never tire of Latin American food. In a way, it reminds me a lot of the Cajun soul food I grew up eating – spicy, atypical cuts of meat and some form of fried/bready form of carbohydrates.

With bright colors and bright flavors to boot, Latin American food makes a food blogger's job easy.

Team Bite and Booze would like to formally express our love for Latin cuisine through imagery. Below you'll find some of the most memorable meals we've had.

Scroll, and enjoy.

Dear Latin American Food,

Ceviche at El Xuco Xicana in Houston, TX

We know you sometimes get a bad wrap.

Pollo en Mole at La Reyna in Baton Rouge, La.

But you're too good for this world.

Mexican street corn

You're more than just your bright colors.

Guacamole at Johnny Sanchez in New Orleans, La.

You're more than your bold flavors.

Green mole at Mestizo in Baton Rouge, La.

You've got us wrapped around your little finger.

Barbecue chicken quesadillas with Jay D's Louisiana Barbecue Sauce

And we wouldn't have it any other way.

Tacos at The Rum House in Baton Rouge, La.

Thanks for being you.

Red snapper ceviche at The Gulf in Gulf Shores, Ala.

Araña: The Only Spider I Welcome

by Blair "B-Rex" Loup

Generally speaking, New Orleans is a fantastic destination for food. This is not news. There’s so much for your palate to experience, yet so little time.

In the same streets you taste dishes that are new, inventive, and inspiring, you can experience meals that are so old they practically birthed the crescent city. In a place that is so uniquely Louisiana, some of the meals I’ve enjoyed most recently in New Orleans are based around lime, cotiga cheese, and cilantro.

Araña is everything I want in a Mexican restaurant. Their presentation is beautiful, the flavors are on fleek, and it’s simply built for a good time.

When I dine out, I consider three criteria: atmosphere, drinks, and apps & ‘sserts (because you can’t have one without the other).

If a restaurant pulls off all of these elements successfully, they can have my money.

Atmosphere: check.

I prefer when a restaurant is cozy (not too cramped, but not a cave), the design is well thought out, and the seating allows for natural lighting (because I take pictures of everything I ingest). So many restaurants get things wrong: uncomfortable seating, bad lighting, canned, adult-contemporary music playing in the background.

But Araña is a place I could sit and sip for hours.

Drinks: check.

I tried three drinks that were on totally different levels.

First, the Jalapeño Pineapple Cilantro Margarita: the depth of flavor gave me life. The grilled pineapple has a sultry sweetness from caramelizing on the grill, the fresh jalapeño adds just enough back heat, and I live my life thinking that cilantro improves most things. We’ll call this one a win.

The Jalapeño Pineapple Cilantro Margarita

Next up, the Romera Fresca. This puppy is packed with savory, tart confusion in a great way. Juniper-infused tequila hit with a zing of small batch tonic and finished off with a house-made rosemary syrup can grace my glass any day. Another point to Gryffindor. 

The Romera Fresca: Juniper-Infused Tequila,  Small Batch Tonic, and House Made Rosemary Syrup

I’m not into things that are super sweet, so dessert drinks aren’t my jam. I thought it couldn’t be done, but Araña said, “Here’s our frozen, drunken Horchata. Enjoy.”

Enjoy, I did, and to that I say winner winner, chicken dinner. 

Drunken Horchata

Bite and Booze Bonus: If you’re into tequila, Araña has something for you. Joining the Araña Tequilla Society is free. With each tequila you taste, you take another (somewhat more inebriated) step towards rewards ranging from t-shirts to free tequila flights to a free bottle of expensive tequila. Worried about keeping up with your passport? Don’t be—Araña holds on to it for you. They’ve thought of everything!

Apps, shareables, and ‘sserts: Check. 

Apps and ‘sserts is Blair-speak for appetizers and dessert. If I’m meeting up with my friends, I’m all about grabbing apps and ‘sserts. While there are some stellar sandwiches and entrées, if you share more, you taste more. It’s science.

Here’s the lineup:

Atop a velvety bed of milky oaxaca cheese lies a spicy blanket of house-made chorizo just waiting to be spread on warm corn tortillas and drizzled with a magically bold red sauce. Don’t think, just order it. 

Queso Fundido: House-Made Chorizo, Grilled Oaxaca Cheese, and Corn Tortillas

Tacos are the most delicious way to get your fix without feeling too full, and Araña has some great options. I’m a sucker for tacos Al Pastor: I'm into the savory and sweet juicy pork and succulent pineapple chunks.

Tacos Al Pastor: Shaved Pork, Grilled Pineapple, Cilantro, and Onion

I’m pretty sure “Your Body is a Wonderland” by John Mayer was written about the Torta Ahogana.

Slow roasted pork on bolillo bread, black bean purée, avocado, crema, cotiga cheese, and cumin pickled onion come together under a waterfall of spicy chili dipping salsa and make for a mountain of flavor.

Mind you, this is literally a quarter of the sandwich that’s on the menu so it’s certifiably shareable. 

Torta Ahogada: Slow Roasted Pork on Bolillo Bread, Black Bean Purée, Avocado, Crema, Cotiga Cheese, Cumin Pickled Onion, Spicy Chili Dipping Salsa

The art of the classic fajita has been lost, and Araña has found it in the form of their Poc Chuc.

Smoked pork loin, escabecbe (pickled veggies), crisp red cabbage, and a pork-fried onion poblano sauce were meant to live inside of that corn tortilla, y’all. Pair that with a flight of tequila and I’m in.

Poc Chuc: Smoked Pork Loin, Escabeche, Red Cabbage, Pork Fried Onion Poblano Sauce, and Corn Tortilla

Bite and Booze Bonus: Araña also has brunch (word on the street is that it’s killer). 

Desserts are tricky with me. I can't get more than a bite or two in to a super sweet dessert, but I could get after this Trés Leches cake with fresh berries all day. A little sweet, a little creamy, and totally traditional, it’s definitely worth the caloric sacrifice.

Trés Leches Cake

I know there's a mess of restaurants to try out in New Orleans, but Araña has something special going on that's worth your money.

Munching on a Monday: Mole at Mestizo

by Blair "B-Rex" Loup

Mole (mow-lay) is one of those foods on a menu I can never pass up. It's a personal rule, you know, like when a Spice Girls song pops up on my playlist, I listen to it. Last Monday, Jay and I were talking about a green mole dish that Jim Urdiales' Mestizo presented at Crawfête and decided to head there for lunch. Jim happened to be there and we all started talking about moles. One thing lead to another, and Jim wound up putting us in a food coma for the rest of the afternoon. 

We tried a green and red mole with two different proteins and I honestly can't tell you which one I enjoyed more.

The red mole, served over a grilled chicken breast, had that slightly bitter ever-so-sweet sweet balance working with a velvety texture; in the words of Jay Ducote, it was "money." A mound of Spanish rice, pico, and sautéed onions laid on the plate, but who has time to think about rice when there are pieces of fried plantain all over the place? The sweetness of the the fried plantain combined with the bold flavors in the mole left me satisfied...but wait, there's more!

Mole con Pollo at Mestizo

Just like Jim, the food at Mestizo is fun. The green mole topped this crazy fresh stacked enchilada/Mexican lasagna-type dish. Instead of being rolled inside of the tortilla, the flavors were stacked: fresh spinach, chunks of feta, and succulent shrimp. It was all so fresh and light, totally different from the richness of the red mole, but totally flavorful. I loved the fresh spinach inside, it just brightened the entire dish with the zesty tomatillo in the mole.

Green Mole at Mestizo

Jim and his executive chef, Stephany Novoa are creative, fun, and full of personality, and you can taste it in the dishes they create. Sometimes it's nice to step out of the Tex-Mex slump and try some of that same "south of the border" flare fusing with Louisiana cuisine.

The end of an era brings a dilemma: Taco n Sabor is closed

by Blair Loup

Taco n Sabor is closed and it sucks.

How many more lives need to be ruined? We literally cannot with the closure of Taco n Sabor.

I think it's important for Baton Rougeans to recognize the culturally diverse and delicious food scene that exists within our large Latin American community.While La Carreta, Superior Grill and Ninfa’s serve a purpose, they don’t come close to offering the incredible flavors that Taco n Sabor did.  

I understand the lusting after free chips and salsa and the enjoyment of multiple high fructose corn syrup laced albeit refreshing margaritas, but the food simply isn't on par with the truly authentic eateries in the city.

Spicy Beef Gordita at the former Taco n Sabor

This closure in particular literally hit close to home for Team Bite and Booze. Located near Bite and Booze headquarters, Taco n Sabor served up some of our favorite, authentic Mexican dishes with friendly and quick in-and-out service not to mention a chance for Jay to put some of those high school Spanish classes to good use. Now that it’s closed, we’re feeling the true definition of the word dilemma. Where the f*(& is our new lunch spot?

This news is absolutely devastating. It’s the kind of news that brings us to our knees with our fists in the air while shouting, “Why?!” at the ceiling. Why must dreams be crushed and lives be ruined?

Tacos at Taco n Sabor

We did try to reach out to our amigos at Taco n Sabor but have not heard back on why they’ve closed. While we assume it is likely financial reasons, it certainly could be a personal or professional decision.

Regardless of why this tragedy has unfolded on College Drive, I’m upset. Taco n Sabor taught me that beef tongue is one of my top 5 favorite proteins and made me realize my undying love for Joya Grapefruit Soda. I’ll miss all of the business talks and ideas that Jay and I came up with at their bolted down booths. Most of all, I’ll miss the roasted jalapeños because they were especially delicious.

"I’ll miss the way they stuck the tortilla chips up in the beans on my plate, the cold Mexican cokes, and the spicy beef,” says Jay. “It was so convenient and they were good people. This sucks.”

We’ll never forget you Taco n Sabor. RIP.

If anyone else's pain is as real as ours, please feel free to check out some other amazing whole-in-the-wall Latin American restaurants in Baton Rouge to fill the void: Palo Rojo: 7 (now 6) Places to get Your South of the Border Fix in the Red Stick.