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

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.

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.

Palo Rojo: 7 Places to get Your South of the Border Fix in the Red Stick

Baton Rouge is home to an extremely varied population. Surrounded by destination food cities that embody Cajun and Creole cuisine, I find that the many faces of that Capital City's culinary landscape to be one of the best parts of our food culture. Most culinary regions share the same influence, but Baton Rouge is home to quite a few cultures that each present their own extraordinary cuisine. We have a strong presence of Cajun, Creole, Southern, Latin American, Western European, Greek and Mediterranean, and East Asian influences. Having that said, in no particular order, these are some of the best, authentic Latin American joints in town. If you're tired of finding that Baton Rouge is slacking on the Mexican Cuisine front only to be stuck in the same rut of casual "Mexican" eateries, then it is time to think again. Don't see your favorite here? Leave me a comment and tell me where you like to grab your favorite south of the border bite or leave me a note on the Bite and Booze Facebook Page!

Lengua Gordita

Taco n Sabor: 3151 College Drive

Fairly new on the scene, Taco n Sabor is tucked away in the small College Creek shopping center. You may have passed it up because you've been caught up in the horrendous College Dr. traffic. I'll let it slide this time, but just know that this place has developed quite the buzz around town and is worth every bit of praise received. Not used to the different kinds of meats and spices behind the counter? No problem!--the staff is very nice and will offer samples upon request or quizzical expression.

Bite and Booze Bonus: Try the Ellotes Preparados. The Mexican Street Corn is cheesy, spicy, and delicious!

Pollo en Mole

La Reyna: 13213 Perkins Rd.

It is time to check out this hole in the wall Honduran place on Perkins near Siegen. One of my top dishes to get at La Reyna is the Pollo en Mole, chicken meat braised down in a spicy chocolate sauce. It is absolutely the best mole I've had in Baton Rouge! The flavors of the sauce balance nicely with the rice and beans while a side of fried plantains supplies a nice crunchy textural contrast. La Reyna definitely represents more of the Central America region rather than straight up Mexican, which is just fine by me.

Bite and Booze Bonus: Don't shy away from one of their tropical fruit drinks. The Tamarindo offers a nice sweetness to compliment the spices in their dishes.

Torta Carnitas

La Tiendita: 6031 Siegen Ln.

While every eatery in this post represents authentic Latin American cuisine, La Tiendita is my go to Mexican craving fix. The tacos are superbly simple yet phenomenal and their other menu items shine too. I highly suggest a torta, which is close to the Mexican equivalent of a poboy. If you're looking for a bold and zesty authentic Mexican menu, you'll want to check out La Tiendita for sure!

Bite and Booze Bonus: Try the Queso Fundido... the not skillet of molten cheese brings right the right flavor to the warm tortilla chips.

Pork with Cactus

La Michoacana:103 W. Jeansonne St., Gonzales, LA 70737

Half restaurant, half Latin American Market, La Michoacana proved worthy of the drive for me. Who doesn't love a place where you can get authentic Latin American cuisine, a Mexican Coke, some cowboy boots, and blocks of queso fresco? I skipped past the fajitas and enchiladas and headed straight for the lengua burrito and tacos. A friend of mine had their special of the day, pork and stewed cactus. I would recommend this tangy, spicy, and savory pork lovers out there. My dishes were excellent as well. I'm a big fan of lengua because it's tender, juicy and goes well with some crumbled queso fresco and cilantro. With impeccable service and a delightfully fresh, mild salsa, La Michocana is worth the stop if you're in the neighborhood.

Bite and Booze Bonus: Shop through the store on your way out, they have good looking tortillas, hard to find ingredients and produce available.

La Morinita: 7981 Florida Blvd.

If you cook a lot of Mexican food at home or like to try new recipes that call for specialized Latin American ingredients, skip hopping around to 2-3 different grocery stores and check out La Morinita. It's a huge market full of everything from specialized beverages, a fresh meat market, and tons of produce and dry goods. They have an array of spices, some of which I haven't even heard of, so chances are you'll be able to find what you're looking for. It's easy to get hungry while shopping so La Morinita has a great little in-store Taqueria to cure your fix. I had a couple of carnitas tacos and made my way through the store.

Bite and Booze Bonus: Go here to buy your Mexican Coke. I always keep my office stocked with it and they sell it in 24 bottle flats at La Morinita.

El Rio Grande: 8334 Airline Hwy.

The Rio Grande is the river that forms the border between Mexico and Texas, thus, making a great name for a quality Tex-Mex restaurant. While this post is mostly about authentic Latin American restaurants, there is such a thing as authentic Tex-Mex. It's nice to have to have a place where tamales, tacos, burritos, enchiladas, and guacamole reign supreme...and did I mention margaritas? In addition to their slammin' chips, salsa, and queso, El Rio Grande has fantastic drinks and house infused tequilas. They have kind of a funky atmosphere going on, and their dishes represent what you would mostly expect to see in a Tex-Mex restaurant, but they do it right.

Bite and Booze Bonus: Don't skip on the guacamole...it's some of the best I've had in town.

Beef Quesadillas with Grilled Onions

El Paste Durado Panaderia Bakery: 6166 Florida Blvd.

The store part of this eatery is rather small. What's more unique is their bakery. Behind a little wall you can find cases of baked Latin American pastries which looked mighty tasty! I sat down to a crunchy basket of chips and fresh salsa. I had the Carne Asada while my Chief Confusion Coordinator, Blair, had the Beef Quesadillas with grilled onions at the recommendation of our server. The creaminess of the cheese contrasted the slight crunch of the grilled onions and crispy tortilla. Blair told me that is easily one of the most delightful quesadillas she's found.

Bite and Booze Bonus: Ask your server for the "Hot Sauce." It's essentially a salsa verde, but this one has a ton of jalapeño... spicy, but more flavorful than anything.

Joe Squared Gives Pizza a Name in Baltimore

David and I

Not too long ago I ventured through Baltimore, MD after getting picked up by my good friend Caroline at the BWI airport.  We were on our way to Williamsport, PA for a week of catching up, eating out, and an adventure to the Finger Lakes Wine Country of New York.  Before getting out of the city, Caroline and I made a stop at Joe Squared, a pizza joint where David Mathie Bersch, a friend that I had met while filming Season 2 of Masterchef in Los Angeles, works and plays.

I'm usually in awe of David's facebook postings, finding ways to create flavor combinations with miraculous beauty and composition on a plate.  I'm well aware that I lack his finesse when it comes to cooking, but I still get inspired by it.  Joe Squared isn't really where David does his artistic cooking though. It is more of a working-class pizza joint with beer and wine, and one Hell of a selection of rum.  I liked it because of its uniqueness.  Who has a rum collection like that?  And who drinks all those rums?  Well, I for one, wanted to try some just because I could, and my not ever get the chance to again!

Joe Squared

The inside flap of Joe Squared's menu had an insert for weekly specials.  I knew I liked the place just from reading some of it.  First, just the attention to detail to constantly challenge one's self in the kitchen and to continue to create great specials on a weekly basis instead of simply relying on the standbys is great.  Secondly, a special of the day just doesn't cut it anymore.  I'm not looking for one special dish.  I'm looking for a whole menu.  For some actually thought, creativity, and pairings.  Some of the items on Joe Squared's weekly menu were a Spinach and Lamb Soup, Gorgonzola Dulce and Toasted Pistachio Risotto, draft beer and wine specials, and Raspberry Mole Chicken Wings.  I got the chicken wings.  I rarely pass up a mole.  And I'm glad I didn't.  The wings were fried to a nice crispiness on the outside and tossed in a spicy and earthy chocolate mole sauce sweetened with the fruity notes of the raspberry.  They were messy, but I ate the heck out of them!

Raspberry Mole Chicken Wings at Joe Squared in Baltimore

Since Joe Squared had a risotto menu in addition to a pizza menu, I couldn't help but get one for Caroline and I to try.  I wanted something different, and they had about 20 options to choose from on the menu.  I kinda wanted to go with the weekly special but if memory serves me correctly Caroline picked out the sausage and carrot risotto with Gouda and roasted fennel seed.  Either way, I applauded the decision as the risotto delivered a creamy texture full of flavor.

Sausage and Carrot Risotto

For the pizza we went a little outside the box compared to normal toppings as well.  We ordered a large pizza, which of course is square shaped.  On one half we got the Chicken, Corn, and Apple and on the other I demanded the Cumin Braised Lamb pizza with roasted eggplant, mozzarella, Romano, parsley, and mint.  Both sides were certainly worth eating.  If I had to knock anything, it would be the corn.  The whole kernels tasted like they were just straight out a can or the freezer.  And the apple flavor didn't really come through.  I liked the creativity of it as a whole though.  The lamb pizza, on the other hand, had every element working from crispy crust to succulent lamb.  The mint even added the right touch of uniqueness without being overpowering.

Square Pizza

After the meal and a few rum drinks and brews (for me, Caroline was driving!), we bid David adieu and took off for Pennsylvania.  I definitely enjoyed meeting up with a fellow Masterchef contestant once again though.  And I'd gladly go see him again at Joe Squared!

Brash Brewing/Clown Shoes Beer Dinner at Juban's

Brash Brewing and Clown Shoes Brewing Beer Dinner at Juban's

Please pardon the quality of these photos due to lack of lighting, but I think you'll see that you still wish you were at this beer dinner.  Last month, Juban's Chef Jaime Hernandez put together a beer dinner with daring beers from Clown Shoes and the Brash Brewing Company.  A beer dinner with brews as bold and adventurous as this has not been done in Baton Rouge, to the best of my knowledge... and I would know... or this.  There were a couple beers that I had never tried before, like a sneak peak at the Texas Exile, a bourbon barrel aged brown sugar porter with coffee.  These breweries have good stories like this one told by Todd Price.  And more importantly, they have good beer!

 Belle Ecorce Farms chevre tempura, banana jam, dark chocolate

Chef Jaime started us off with an assorted charcuterie board as well as the above bad boys.  Local goat cheese fried in a tempura batter with banana jam and dark chocolate, inspired by the The Bullocks Imperial India Pale Ale.  With hint of banana and clove in the beer as well as rich dark fruit, the little ball on a stick paired very nicely.

Orecchiette Puttanesca: Fresh pacific sardines, marinated olives, fresh jarred tomato sauce

The sardines were served with the Clown Shoes Tramp Stamp, and Belgian Indian Pale Ale with and odd combination of yeasty and hoppy flavors.  The sardines themselves were fried to a delicate crisp and partnered with mouth-watering pasta and tomato sauce.

Roasted Bone Marrow: Honey bourbon brine, market pepper chow chow, crostini

Our third course featured roasted marrow straight from a bone.  It had been brined in Juban's signature honey bourbon and served with chow chow and some crostinis.  The fattiness of the marrow led to a succulent flavor that was cut by the bitterness from the Item 9 American wheat beer from Brash with an astonishing 80 IBUs.  The dish and beer were downright delectable. 

Pork Tamale: Braised Iverstine farms pork shanks, pecan mole sauce, wrapped in fresh banana leaves

With the Clown Shoes Chocolate Sombrero Mexican chocolate stout came Chef Hernandez's take on an authentic Mexican inspired dish.  Using local pork from Iverstine Family Farms in Kentwood, Chef created a banana leaf wrapped tamale with pecan mole.  The nutty and chocolate-y sauce partnered with the pork and made a dish packed with different flavors.

Fromage et Saucisson: Sharp white cheddar and pimento mousse, rabbit boudin blanc, satsuma marmalade

The cheese course, served with spectacular rabbit boudin, also came with the Clown Shoes Clementine 1.5 Double White Ale.  The cheese mousse had a sensational flavor and worked incredibly well with the boudin.  The addition of the satsuma marmalade tied the dish together with the citrus-y white ale.  Well done, Chef.

Red Velvet Cake: Nanette Mayhall's famous cake, cream cheese icing, toasted pecans

The dinner wrapped up with the most anticipated beer of the evening: Flight of the Pimp.  This beer features a combination of Pimp, a blending of Clown Shoes and Brash Brewing's brown ales, and bourbon barrel aged Blaecorn Unidragon, a Russian Imperial Stout from Clown Shoes.  The beer... amazing.  I need another.  And the red velvet cake didn't disappoint either.  I kept eating, devouring the chocolate and cream cheese flavors, and matching it against the ultra complex Flight of the Pimp.  Needless to say, everyone went home happy!

Vending Machine Winery Pop-Up Restaurant at Roux Wine and Spirits

For anybody who has been waiting to eat my food again (or for the first time), you're in luck!  On Thursday, October 25th I'll be cooking a pop-up wine dinner at Roux Wine and Spirits in Prairieville.  Along with Chef Brian Medlin for All-Star Catering and Smokin' Aces Barbecue, we'll cook up my menu inspired by wines from the Vending Machine Winery and vending machines themselves.  Each dish will have some item found in vending machines incorporated into it.  Neil and Monica Gernon from Vending Machine Winery will be there to talk about the wines as well!

Course 3: Ruckus

Course 1: Ballyhoo
Double Shotgun: 50% Petit Verdot, 50% Cabernet Franc

Spinach, Arugula, Pickled Pears, Belle Ecorce Goat Cheese, Forte Grove Brioche Toast, Balsamic Skittles Vinaigrette

Course 2: Hoopla
Loula’s Revenge: 100 % Old Vine Chardonnay

Tuna Tartare with Cucumber served on Zapp’s Original Potato Chips with a Wasabi Aioli

Course 4: Kerfuffle

Cornmeal Dusted Catfish Nugget over Zapp’s Cajun Crawtators with Creole Tartar Sauce
Chili-Lime Shrimp Ceviche atop Zapp’s Hotter ‘n Hot Jalapeno Chips with Cilantro Crema

Course 3: Ruckus 
Crooked Mayor: 100 % Cabernet Sauvignon

Hershey’s Dark Chocolate Mole Braised Beef Short Ribs over Creamed Corn Polenta
 
Course 4: Kerfuffle 
Horror Show: 34% Sousao, 33% Montepulciano, 33% Tannat

Chocolate Panna Cotta topped with Ground Honey Maid Graham Crackers and Marshmallow Foam

To sign up for the event, purchase your tickets through the Roux Wine Eventbrite Page.  There are only 30 seats available, and at least half of them are already sold at the time I'm writing this!

"Eat St." is Coming to Baton Rouge to Film for the Cooking Channel and Canada's Food Network!

Eat St., the popular television program on America's Cooking Channel and Canada's Food Network, will be coming to Baton Rouge this week for three days of filming and production with some of our favorite trucks!  The program travels around North America in search of the most inventive chefs in mobile kitchens.  The street food trend has been booming in cities such as New York, Los Angeles, and Austin, and now it is Baton Rouge's turn to get recognized for our "Food Truck Revolution."  This is a great opportunity for our city to showcase some of our local cuisine to an international audience!

The production schedule is as follows:

Thursday, May 12: Curbside Truck

Curbside is Baton Rouge's burger truck.  However, these aren't just any burgers and fries.  Curbside grinds all their own meat, blanches their own "frites", uses local produce and fresh, locally baked buns.  Their serving trays are made from recycled product and their cups are made from plants, not plastic.  Oh, and get the pork belly preserves if you can!  A couple weeks ago Curbside featured my homemade boudin on a burger and topped that with some fresh cracklins!  The Bite and Boudin burger was a huge hit!  Curbside will be stationed on Spanish Town Road in front of the State Capitol from 11-3 on Thursday, so go grab a burger and smile for the cameras!

Friday, May 13: GOyaya's Crepes

GOyaya's is a mobile crepe kitchen serving up fresh savory and sweet creations all around Baton Rouge.  They are truly one of Baton Rouge's most unique mobile food vendors and their crepes are always impressive.  Last week I had a "Chicken Mole" crepe and it blew me away.  It featured shredded chicken in a Mexican mole sauce that took seven hours to make!  The mole had some sweetness from blueberries, the richness from the Mexican chocolate, and a little nuttiness as well.  Topped off with some sour cream and avocado, this is one crepe I'd go back from again and again!  GOyaya's will be stationed downtown for lunch on Friday with the film crews.  Track them down and get your 15 minutes... or seconds... of fame!

Saturday, May 14: Taco de Paco

Photo Courtesy of Taco de Paco

Taco de Paco roams around the streets of Baton Rouge slinging deLiciousness in tortilla sized packages.  They have gotten more and more creative with their offerings and some of the tacos that they'll be serving on Saturday for lunch at the Neuromedical Center in Perkins Rowe look amazing.  Last week they came up with The Emilio: Roasted Duck glazed with Louisiana Sugar Cane, topped with Sweet Potato Hash, and finished off with homemade Peach Preserves.  deLightful!  I'll be out there on Saturday after the Bite and Booze Radio Show presented by Calandro's Supermarket celebrates American Craft Beer Week from 10-11 AM.  Come find me and feast for the Eat St. camera crews!

Photo Courtesy of Taco de Paco