Subject:

Ethnic Cuisines

  • Blogs

    April 16, 2009

    Veggie Girl: Green Papaya

    Eddie GarzaThey say Green Papaya isn't authentic Vietnamese. I say: When I first moved to New York, my oldest friend introduced me to her cousin, who also lived there and was also a journalist. We hit it off immediately, and one of our shared passions--aside from writing, reading, watching Proje ... More >>

  • Blogs

    April 14, 2009

    Dude Food: Rosita's Restaurant & Catering

    My eyes! My eyes!Rosita's Restaurant & Catering4906 Maple Ave.214-521-4741Dude Factor: 8, or "Cantinflas" on a scale of 1 ("Carlos Mencia") to 10 ("Cheech Marin")Looking to try something new for a cheap and fast lunch, an amigo and I decided to try out Rosita's. The joint is just minutes from th ... More >>

  • Blogs

    April 2, 2009

    Veggie Girl: Eatzi's

    A hat tip to the writers of Dude Food, who this February ensured that good ol' meat-eatin' men could dine successfully at Eatzi's. So, it turns out, can veggie-eating types. Eatzi's is one of those Oak Lawn institutions whose charming perks have given it staying power. It could be the outdoor ... More >>

  • Blogs

    April 1, 2009

    On The Range: Tortillas

    Corn or flour?Depends on the filling. This comes from Alison Cook, author of "Taco Capitol, USA," a groundbreaking Texas Monthly cover story on the subject of Tex-Mex cuisine, who notes that while flour tortillas are better suited to Northern Mexico-style grilled meats and to breakfast tacos, "certa ... More >>

  • Blogs

    March 31, 2009

    Veggie Girl: Cosmic Cafe

    Fill in the blank: The best thing about Cosmic Café is... ...a deck of Tarot cards at every table. ...free yoga. ...unlimited mugs of soy chai. ...delicious plates of all-veggie food, whose prices all add up to multiples of nine. (We don't know why. We asked our waitress, and neither did she...b ... More >>

  • Blogs

    March 25, 2009

    On The Range: Enchiladas

    Let's face it: A true Tex-Mex establishment succeeds or fails on the strength of its enchiladas. I realize I'm speaking only for myself, at least as far as popular dishes go. Many patrons of an El-or-La-something-or-other (as Rosemary Kent dubbed Tex-Mex restaurants in her Genuine Texas Hand ... More >>

  • Blogs

    March 19, 2009

    Short Orders: Andiamo

    Andiamo4151 Belt LineAddison972-233-1515Andiamo is the dining equivalent of television's Life on Mars or Ashes to Ashes--an unexpected and momentarily confusing step back in time. The decor probably hasn't changed at all since the place opened in 1990. The menu includes staid, old-school dishes like ... More >>

  • Blogs

    March 17, 2009

    10 Questions: Lidia Bastianich

    She arrived in New York at the age of 12 in 1958. Half a century later, she's a cooking icon with five cookbooks, four television series and six restaurants to her name.Bastianich's most recent PBS cooking show, Lidia's Italy, is such a hit in Dallas that she's frequently asked to help with loca ... More >>

  • Blogs

    March 16, 2009

    Short Orders: Reikyu Sushi

    Reikyu Sushi5321 E. Mockingbird Lane214-823-3772Has there ever been a craze as pervasive as sushi? America's passion for raw fish began to build sometime in the very early 80s, which means it's closing in on 40 years. That tops disco fever by 34 years. Our bitterness toward Japan for that faux pas a ... More >>

  • Blogs

    March 12, 2009

    Short Orders: Taverna

    Taverna3210 Armstrong Ave.214-520-9933You can imagine Europe from a table inside Taverna, especially on a dim and sputtering March evening. The drafty windows, the clicking of rain, the homey clutter--it's like you've drifted somehow into an old world cafe...until Uptown boy walks in.He saw fit to c ... More >>

  • Blogs

    March 11, 2009

    On The Range: Tamales

    Pig's head tamales?Well, yes. Robb Walsh notes in his Tex-Mex cookbook that traditional emporiums use pig's heads as their base meat when making their husky creations. The head is boiled until the meat and lard cook away, then the broth is used to moisten the masa harina (corn meal infused with lime ... More >>

  • Blogs

    March 4, 2009

    On The Range: Mexican Breakfasts

    Beans for breakfast? Are you kidding?Ah, but according to the indispensable tome The Tex-Mex Cookbook, here in the Lone Star State a pot of beans was often used to break a cowboy's fast on the long trail, whether plain (as preferred by eminent Texas writer J Frank Dobie) or with a little bacon and ... More >>

  • Blogs

    February 25, 2009

    On The Range: Combination Plates

    Dwight Eisenhower (right) took Mamie for a Tex-Mex combo plate at The Original Mexican Restaurant in San Antonio before WWILet's get one thing straight: Tex-Mex has never pretended to represent Mexican cuisine in its entirety. In fact, according to Robb Walsh, author of The Tex-Mex Cookbook, the ge ... More >>

  • Blogs

    February 19, 2009

    Short Orders: Nicola's

    Nicola's 5800 Legacy Drive, Plano 972-608-4455 Consistency is the sweeping corner at Monza known as the Parabolica--a deceptive right hand turn, it's fastest line lurking somewhere just beyond each apex. Miss this line and the race car seems to teeter, as if fighting for balance on the edge of a cl ... More >>

  • Blogs

    February 18, 2009

    On The Range: Fajitas

    I made a rather startling discovery while continuing my quest into the origins of Tex-Mex. For some reason I had assumed fajitas were a California addition, perhaps because of their ready adoption in to the presumably healthier Cal-Mex lineup. But no--legend credits Ninfa's in Houston, although a ... More >>

  • Blogs

    February 16, 2009

    Lost In Translation

    One thing you will never see on City of Ate or in Observer reviews--except perhaps in mocking form--is the word 'foodie.' In part, this is personal preference. The cute diminutive nickname just sounds so damn childish. But my distaste for the term stems from something decidedly generational (and alm ... More >>

  • Blogs

    February 11, 2009

    On The Range: West Texas Enchiladas

    The first of a series documenting Chris Meesey's personal quest for authentic Tex-Mex. But we'll let him tell you more... I'm a genu-wine Texan, born and bred. In fact, I began life at Nix Hospital, San Antonio--less than one mile from The Alamo, the acknowledged epicenter of the Texas Universe. ... More >>

  • Blogs

    February 11, 2009

    Pairing Off: Bratwurst and Sauerkraut

    Patrick MichelsWhen Charles de Gaulle famously moaned "how can anyone govern a nation that has 246 different kinds of cheese," the Frenchman who best defined national vainglory hoped to excuse political chaos in his country.Geez, the Germans manage orderly governance (and the occasional foray into F ... More >>

  • Blogs

    February 9, 2009

    Short Orders: Cyclone Anaya's (Oak Lawn)

    Cyclone Anaya's3211 Oak Lawn Ave.214-420-0030Recent visits to this popular outpost of the Houston-based chain inspire two observations.First, bars and restaurants in Dallas consider the Margarita a child's drink. Order the famous Tex-Mex cocktail and, with a few exceptions, they bring out something ... More >>

  • Blogs

    January 21, 2009

    Spam-ming The City; Maximo Effort

    Don't call it McSushi, but finding a reasonably priced roll in the DFW area is about to get really, really easy. A restaurant with the convenience of fast food and low price points of grocery store sushi, Wylie-born Avocado California Roll & Sushi is already rolling for our neighbors in Dento ... More >>

  • Blogs

    January 15, 2009

    10 Questions: Paula Lambert

    She opened the Mozzarella Company way back in 1982, after returning from Italy frustrated--not at the city's lifestyle or our inability to gesture frantically while holding normal conversation, but at the shortage of good, fresh cheese. Back then Lambert's fledgling company produced no more than 10 ... More >>

  • Blogs

    January 15, 2009

    Pop Culture

    Chicken Lollipops. Red India Bistro, you had us at Chicken Lollipops.That menu item, one of many at the brand-new Indian-Chinese fusion restaurant in Addison, certainly caught our attention. What kept our attention however, was the bistro's other notable qualities implemented by owner Pramod Pro ... More >>

  • Blogs

    December 15, 2008

    How 'Bout Them Knockers: Sushi Zushi

    Sushi Zushi3858 Oak Lawn AvenueDallas, TX 75219214-522-7253 Promised delivery time: 45 minutesActual delivery time: 26 minutes Plucky, aptly-named tele-server: 9 pointsZippy delivery: 10 pointsFood temp: 10 pointsTentacle tenderness: 8 pointsPoints deducted for timid tuna: 2 Total Score: 90 Overa ... More >>

  • Blogs

    December 5, 2008

    Hash Over: Home for the Holidays, Cut-Rate Lobster, Etc.

    Who knows why everyone takes such delight in gingerbread houses? The fate that befell Hansel and Gretel--or nearly befell; we only know the story through Bugs Bunny--when they encountered such a structure was none too pleasant.But last night, the Rosewood Crescent Hotel put the final bit of icing on ... More >>

  • Blogs

    November 6, 2008
  • Blogs

    October 20, 2008
  • News

    July 24, 2008

    Ask a Mexican

    In corn vs. flour, wheat gets a smackdown

  • News

    July 3, 2008
  • News

    December 6, 2007

    Ask A Mexican

    All good things come from Texas—in food, anyway

  • Blogs

    August 3, 2007
  • News

    July 26, 2007
  • Blogs

    February 20, 2007
  • News

    August 17, 2006
  • News

    June 15, 2006
  • News

    June 8, 2006

    Chop Suey Syndrome

    Our restaurant critic travels to China to unravel the riddle: Why can't Dallas do Chinese?

  • Calendar

    September 8, 2005

    Zest is Best

    Spice things up with ZestFest

  • News

    June 9, 2005

    Stuff It

    Plus: Liberal Libations

  • Calendar

    May 12, 2005

    Kowtow to Cacao

    Chocoholics unite at Gourmet Showcase 2005

  • Calendar

    December 16, 2004
  • Best of Dallas

    October 14, 2004

    Best Buffet

    Fadi's Mediterranean Grill

  • Best of Dallas

    October 14, 2004

    Best Urban Cheesemaker

    The Mozzarella Co.

  • Best of Dallas

    October 14, 2004

    Best Box Deal

    Bento box at Reikyu

  • Best of Dallas

    October 14, 2004

    Best Appetizer

    Risotto cake at Café Modern

  • Best of Dallas

    October 14, 2004

    Best Mexican Restaurant

    Avila's Mexican Restaurant

  • Best of Dallas

    October 14, 2004
  • Best of Dallas

    October 14, 2004

    Best Greek Salad

    Pappadeaux Seafood Kitchen

  • Best of Dallas

    October 14, 2004
  • Best of Dallas

    October 14, 2004

    Best Tamale

    La Popular

  • Best of Dallas

    October 14, 2004
  • Calendar

    July 1, 2004

    Nice Spice

    Cooking for the curry-ous

  • More >>
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