SXSW Street Meat (Day 1)

Heartburn. You know how P.F. Chang's waiters offer to mix your spicy mustard and other seeded sauces together to make a juggernaut hot sauce? Well, after a day of eating in Austin at SXSW, your esophagus feels as though it's slathered in that mix. Your belly churns kind of like...

By Nick Rallo

March 18, 2010

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Heartburn. You know how P.F. Chang's waiters offer to mix your spicy mustard and other seeded sauces together to make a juggernaut hot sauce? Well, after a day of eating in Austin at SXSW, your esophagus feels as though it's slathered in that mix. Your belly churns kind of like a cement truck turning jalapenos and ghost peppers over in one of those enormous barrels.

The point is: I ate some serious shit yesterday. To start, I wolfed down Czech Stop Bakery kolaches to the tune of:

1) A spicy sausage engulfed in cheddar engulfed again in bread
2) Another one
3) A ham and cheese "puff" (more of a pillow of cheddar and salty ham)
4) Smoked sausage with sauerkraut

Then, I tackled the Roppolo's Pizza on Sixth. I was skeptical because the sign read "A Taste of Italy, in the Heart of Texas," but then the pizza promptly slid to me on a glorious, greasy paper plate. It was delicious and thick. The crust was kind of boring, but it was crispy. I ordered the plain cheese, but, joyfully, it had a few half moons of pepperoni run-overs from the pizza next to it in the oven.

Next, after walking around and sweating at multiple concerts, I was forced by the ungodly puma tearing a new hunger hole in my stomach to get a gyro (around 1 a.m.). A quick note: I am an absolute sucker for good, honest gyros.This nameless stand was grilling pita, shaving gyro, and painting with tzatziki sauce. The meat was oily, but the grilled pita balanced it out.

Street meat is important, especially on late-nights, and it's usually served the way food should be served: grilled, fresh and right away.

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