Taco de Paco Hits the Streets of Baton Rouge

Baton Rouge is in the midst of a Food Truck Revolution, and I, for one, am loving it!  The latest venture to join the scene on the streets is Taco de Paco, a large orange movable kitchen dishing out delicious tacos all around town.  They'll soon (as in as I write this) be going under a little logo work on the truck, so now they'll be really recognizable.

Taco de Paco is the Latest Food Truck to Take to the Streets of Baton Rouge

I recently paid a visit to the food truck during "grand opening".  Needless to say they were still working out some kinks, but I thought I'd give the tacos a try anyway!  Taco de Paco set up alongside Ninja Snowballs at a "Stabbed in the Art" show on Perkins near City Park.  A line quickly formed as customers awaited the opening of the service window and a chance to see just how "deLicious" Taco de Paco can be.

Left: Michael Benton Prepares Tacos for Some Customers

Right: Owner Jared Loftus Passes some Tacos to an Eager Eater

Since Taco de Paco still had some logistics to iron out and they knew there would be a crowd for this much anticipated service, they featured a limited menu with three taco options.  Justin and I each ordered two of them, but Jared was kind enough to throw in the third taco so I could get a good sampling of the menu.  The tacos came with traditional Latin-influence names: Juan, Pablo, and Miguel.

Left: Pablo - Steak, Onions, Cilantro, Lettuce, Bell Peppers

Right: Juan - Chicken, Onions, Cilantro, Lettuce

The first two tacos were certainly a notch up from most typical American quick-service tacos.  They had a level of authenticity to them which I really enjoyed.  The flour tortillas weren't freshly made, but they were at least warmed up and tasty.  I'm a big fan of cilantro, so the fact that they had it on both tacos didn't bother me at all and I really feel like it gave them a nice touch.  Pablo beat out Juan if I had to choose between the two.  The steak had a better flavor than the chicken, and the addition of the multi-colored and sautéed peppers kicked it up a bit more.  Both tacos were tasty, but they lacked a certain "messy" quality that I almost expect out of a taco truck or any street food.  There were no juices running down my chin or forearms after eating these two tacos, and that disappointed me a tad, until...

Miguel - Mushrooms, Bell Peppers, Black Beans, Cheese, Pico de Gallo  

... I met Miguel.  This might be a shock to many people including myself, but the vegetarian version of Taco de Paco blew the others away.  The flavorful liquid from the black beans and pico de gallo lit up the other ingredients as the broth drizzled down my hand after the first bite. The mix of ingredients presented some excellent variety to the taco as this one definitely packed a superior punch to Juan and Pablo.  I actually felt like I was eating some messy street food out of a foil wrapper when I consumed Miguel, and that put a big smile on my face.

Taco de Paco is now roaming the streets of Baton Rouge.  Join their Facebook page or follow them on Twitter to see where you can find them on any given day.  I know I'll be looking them up again to see how the progress is going!

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The Baton Rouge BuRger Scene

This article has been published in Town Favorites Magazine. You can visit the Town Favorites website at http://www.townfavorites.com/, follow them on Twitter @TownFavorites, and find their magazines at over 150 restaurants and businesses around Baton Rouge! Pick up a copy today!

The Baton Rouge BuRger Scene

by Jay D. Ducote

It’s not very difficult to find a great burger in Baton Rouge if you know where to look. While George’s and Brewbacher’s are staples of the Baton Rouge burger market, there are plenty of alternatives that keep the mouths of Red Stick carnivores salivating. With April being here, Lent being over, and Spring in full swing, when could there ever be a better time to dine on deliciously grilled beef?

I recently went on a mission to find the best burgers in Baton Rouge. My first stop brought me to Mason’s Grill on Jefferson at Tiger Bend. In 2009, Food Network Magazine named the top burger in all 50 states and the Cajun Shrimp Burger at Mason’s took home the prize from Louisiana. I knew I had to give this burger a try if I really wanted to experience Baton Rouge burgers, so I walked in to Mason’s where owner Mike Alfandre greeted me. Mike and his wife Shirley opened up The Daily Grind in 1998 but quickly outgrew the cozy location. The couple changed the name to Mason’s Grill and moved to their new location about six years ago, and the rest is history.

The Cajun Shrimp Burger at Mason's Grill was named the best burger in Louisiana by the Food Network Magazine!

The Cajun Shrimp Burger itself is 8 ounces of fresh ground beef made to order into a jalapeño-stuffed patty. The burger is then flame-grilled to desired temperature while shrimp are sautéed with more jalapeños. When the shrimp are almost ready, the chef will add a cup and a half of jack cheese in with the crustaceans and peppers and let it all melt together. The cheesy mixture is then scooped up and piled high on the beef patty which is resting patiently on a sweet sourdough bun that is made specially for Mason’s Grill. This burger is absolutely incredible as the spices and flavors all mix together in one sensational bite after another. Mike told me that on a typical day he will go through about 50 Cajun Shrimp Burgers and well over 100 pounds of beef. If that doesn’t tell you how good they are, then I’m not sure what will!

Another classic stop on a Baton Rouge burger tour is Dearman’s on Jefferson at Corporate. Dearman’s is a classic burger and shake joint in mold of the old tradition. They claim to be “the original” place to get burgers, fries, and shakes in BR, and the place lives up to its hype. While the claim that they have the “best burger in Baton Rouge for over fifty years” doesn’t quite meet expectations, the overall vibe of the diner and quality of the burgers is worth noting. Dearman’s cooks up batches of fresh beef patties, grilling them all on a flattop. The burger is ready quickly after you order it, comes out dressed how you like it, and is certainly juicy and messy. I had mine with American cheese, grilled onions, and some other toppings, and at the least I will say that it was a pretty decent burger that is certainly a huge step up from fast food or frozen patties.

Fresh Beef Patties on the Grill at Dearman's

My eyes and stomach focused on downtown for my next stop on the BuRger tour. Downtown offers delightful burgers at places like Riverside Patty, Downtown Seafood and Grill, and Capital City Grill. I’ve had those before and can recommend any of them, but this adventure took me to some place a little newer: Lucy’s Retired Surfers Bar and Restaurant, where I’d take on a Juicy Lucy! I met the Executive Chef of Lucy’s, Michael Domenick, and asked him about the signature sandwich before placing my order. According to Chef Domenick, the Juicy Lucy has been on the menu for quite some time at the New Orleans restaurant which has now spread to Baton Rouge. He claimed that the opportunity came along to make the burger even juicier, so he worked on creating a half-pound burger patty which features 100% certified Angus chuck and a special spice blend. He told me that he wasn’t just going to make a good burger, be he “wants to make the best burger in Baton Rouge.” Chef Domenick went on to say that his goal is “not just to make a good burger, but change the way people in Baton Rouge eat burgers.” Needless to say, my excitement level peaked in anticipation.

Jay Ducote digs into a Juicy Lucy Burger

The Juicy Lucy has numerous topping options that fit the theme of the restaurant. Anything from sautéed portabellas to sprouts and guacamole to bacon can be added to the burger, as well as a selection of cheeses and a special sauce. The burger is served on an artisanal bun that is glazed with egg whites on the top to give it a shiny finish. I ordered my burger medium with Swiss cheese and guacamole. While it may not have been my absolute favorite burger of the journey, the Juicy Lucy left the largest trail of juice dripping down my forearm! Each and every bite tasted delicious and unique. By the time I polished off the burger my stomach was full and my appetite was satisfied, so this burger definitely gets my approval.

Seth Maggio flips giant burgers at Tramonte's Meat and Seafood Market

My final stop came back on Jefferson just on the other side of Airline. I received a tip that Tramonte’s Meat and Seafood Market just may have the best burger in town, so I had to go have a taste. The market and restaurant has been open for around 8 years, and while they specialize in raw meats and seafood for customers to take home and cook themselves, Tramonte’s also has a few specialties up their sleeves. I ordered a regular cheeseburger, but this giant patty is far from ordinary. Tramonte’s uses a full pound of ground sirloin mixed with top secret ingredients and fresh vegetables and then formed into an enormous patty and flame-grilled to perfection. I asked for bacon-cheddar burger and owner Mike Tramonte obliged by throwing a patty on the grill and then chatting with me about his burgers. I couldn’t get him to tell me his secret ingredients, but the massive burger had a superb flavor throughout the patty and combined magnificently with the sesame seed bun on which it was served. This burger blew me away as I had never even heard of Tramonte’s before, but now that I have, I know for sure that I’ll be back!

The Bacon Cheeseburger at Tramonte's. Mmmm... bacon cheeseburger... aghghagh!

The Baton Rouge BuRger Scene is alive and kicking. Restaurants all over town are cooking up delightful burgers that will tickle your taste buds. You can find a delicious burger at restaurants like Louie’s Café, home of the Big Cheesy Lou, which William Winters, a former employee, describes as “everything you love about cheeseburgers: meat and cheese, abundantly.” Delicious burgers can also be found at burger joints like Roul’s Deli, casual restaurants such as Bistro Byronz, and the Northshore-based Times Grill. Anywhere you look in this city you can find a tasty burger, so go ahead, Baton Rouge, dig in and enjoy!

Eric Ducote took all the pictures for this article. Thanks to Hunter Brown for the graphic design of the restaurant sign collage.

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The Man's Meal at the Marcantel's

I really love a traditional manly meal.  They take me back to my childhood days of cooking on open fires at hunting camps in south Texas with my father.  Most of my first memories of outdoor cooking, and certainly of grilling, come from those mesquite flames kissing the sizzling slabs of steak while foil-wrapped potatoes baked in the hot, glowing embers below.  Last week I was invited over to the Marcantel's residence where Paul recreated the man's meal and I just hung out and enjoyed the show.  I guess I did pitch in by creating the garlic-cayenne butter sauce for the corn, but we'll get to that later.  Brian and Michael joined in on the feast as well as Michael's newly born son, Levi, and Pam and David Marcantel, Paul's in-laws.

The potatoes were wrapped in foil and baked in the oven at a high temperature, the fresh ears of corn were shucked and placed on the grill, and beautiful slabs of raw beef were brilliantly seasoned by Paul and thrown on the pit to sear until reaching a medium-rare temperature.

Seasoned Steaks

Corn on the Cob and Steaks on the Grill

The corn was allowed to heat on the top rack of the grill for a while and was rotated at key intervals.  Paul likes to get a little bit of char on his corn so that the starches caramelize and the natural sweetness comes out a little more which is a fine way to do it, if you ask me.  When the corn was eventually moved to the bottom to give it a nice scalding, it was also coated with a garlic-cayenne butter sauce that I created out of nothing but butter, cayenne pepper, and garlic salt (credit goes to Courtney Holbrook for the idea).  It was about as simple as it gets, and mighty delicious on an ear of corn!

Man's Meal: Loaded Baked Potato, Garlic-Cayenne Ear of Corn, Medium Rare Rib Eye, and a Cold Glass of Sweet Tea (I had to rest my liver for a day)

The final meal was spectacular.  The loaded baked potato featured butter, sour cream, and cheese with a little salt and pepper.  The garlic-cayenne ear of corn came out perfectly seasoned and extremely flavorful.  It had just right amount kick to make your lips tingle while the sweetness of the caramelized corn kernels danced a tango on the tongue.  The steak was cooked to a perfect temperature with a warm red center that was tender and juicy throughout.  It was the kind of meat that needs no other topping or sauces and should be enjoyed for the flavorful piece of beef that is.  In the end, I left the Marcantel's house full, satisfied, and absolutely delighted to have eaten such a fabulous man's meal that both brought me back to my childhood and made me appreciate the food and friends of today.  Happy Eating!

Nothing like a Chimes Reunion!

Tuesday night brought upon the latest in a long history of reunions at The Chimes by LSU. The Chimes is a classic eatery and watering hole that is dear to so many in the LSU community and all around Baton Rouge. Their beer selection, which was by far the best in town for a long time, is extensive and various, and their food is always delightful. This particular Tuesday night reunion was brought about by Paul Holbrook who happened to be in town from Chicago and wanted to get together with a group of buddies. Brent came and picked me up, and we rolled to The Chimes where we met Paul and Michael Northington at the bar. They promptly sat us at a table for eight where we ordered a round of drinks (Shiner Bock for me), an order of boudin balls, and two dozen oysters. After all, Tuesday is 35 cent oyster day... all day!

Boudin Balls at The Chimes

Two Dozen Raw Oysters at The Chimes

After a few minutes of feasting on the fried boudin and raw oyster delicacies, we were joined by James Lawson, Brian Thom, and my brother, Eric Ducote.  James ordered a double Talisker on the rocks which is one hell of a Scotch Whisky.  Order one whenever you feel like going top-shelf and you'll see quickly why we call it the "Marksalot".  Talisker is distilled on the Isle of Skye and is a single malt whisky with a strong peat content and a very unique, spicy taste and smell. 

With appetizers and drinks in our belly, the seven of us set our eyes on some main courses.  It is pretty hard to go wrong at The Chimes, and there were some pretty good off-the-menu tweaks to popular dishes, which is common with our group.  I went with one of my favorite sandwiches of all time, that way I could write about it here!  My order: The Chimes Club, fried, on a croissant, no mayo, with a side of alligator sauce, and an order of hushpuppies.  The only thing I did wrong was forget to say "no pickles!"

The Chimes Club, Fried, on a Croissant with Alligator Sauce and an Order of Hushpuppies

This sandwich truthfully is one of my all-time favorites, but not many people have ever enjoyed it.  The normal Chimes Club comes with a grilled chicken breast on whole wheat bread and regular old mayo.  Getting the chicken fried, the croissant added, and the alligator sauce in exchange for the mayo... MONEY!  The warm, buttery croissant melts in your mouth as it fills with the juicy, tender chicken breast that is topped with succulent ham and crispy bacon.  What a feast!  The hushpuppies are one of my favorite side items at The Chimes.  They make one of the best hushpuppies that I've ever had so when I'm there I like to get an order.  They are beautifully fried balls of corn meal and spices that make your mouth water with excitement and anticipation while you slice them open to spread some butter on the inside or just dunk them one at a time into the butter to get a nice coat of cream on the outside.

This Chimes reunion was short and surprisingly sober.  I guess we are all getting older now with jobs to worry about and such.  No worries though.  It was still as great time with fantastic friends, plentiful drinks, and delicious food.  I'll be back many, many more times and continue to have a smile on my face every time.