Archive | February, 2014

Brisket Chiles Rellenos

Brisket Chiles Rellenos

If you love brisket tacos, odds are good you’ll like another Tex-Mex innovation, Brisket Chiles Rellenos.

brisket chiles rellenos cooked 2 cropped

Brisket Chiles Rellenos

As for getting that brisket, you might make your own at home. Just picking up brisket from the local barbecue joints is a good idea, too. We have our local favorites, of course, but now we also crave barbecue from places discovered driving around the state for our upcoming book, “Barbecue Lovers’ Guide to Texas.” Globe Pequot will be publishing the book this summer.

This idea occurred to us as we were using up leftovers from a brisket John Griffin mail-ordered recently from Rustic Iron BBQ in Odessa to share with friends at dinner.

Make these chiles rellenos as you would in the usual Texas style: peel roasted, meaty poblano chiles, stuff with chopped brisket and some cheese, too, if you like. Dip in egg batter, fry and serve with salsa.

One hint: Warm up the brisket, then chop, and stuff into room-temperature chiles before cooking. You want the cheese and brisket filling to be plenty hot. Another hint: If you don’t have time to make your own salsa, try Julio’s. It’s made in San Angelo and is our current favorite ready-made.  (No, they’re not paying us to say that!)

Another hint: John also ordered sausage from Rustic Iron, and chopped sausage would have made another good filling for the chiles. No sausage was left over from our dinner, however.  Too bad.

Brisket Chiles Rellenos

2 large chiles poblanos, roasted and peeled, with seeds scraped out (cut a slit the length of on broad side of the chile and carefully pull seeds out or scrape out with a spoon)
8-10 ounces chopped smoked brisket, warmed
2-4 ounces cheese — longhorn, colby cheddar, Monterey Jack, etc. — grated or sliced into narrow pieces
1 tablespoon minced onion
3 eggs, separated
1/2 cup flour
1/4 teaspoon salt
Cooking oil for frying (about an inch to 1 1/2 inches deep in a roomy sauté pan or skillet)
Salsa, for serving

brisket chiles rellenos uncooked croppedAfter preparing the chiles, set aside at room temperature while you prepare the brisket. After chopping the brisket, mix with the grated cheese and onion. Then, stuff each pepper with half of the mixture. Press the chile around the filling, making sure you can still close the sliced sides together over the filling.  Set aside on a plate.

Put the oil in a sauté pan or skillet and turn the heat on to medium.  Keep an eye on the oil, you don’t want it to overheat. As the oil is heating, put the egg whites into a mixer, or use an egg beater, and whip the whites up to a fairly stiff peak, but not too dry. Beat the egg yolks in another bowl with a whisk until they lighten in color, at least a minute or so. Fold the egg yolks into the beaten whites and gently combine.

Put the flour into a shallow bowl and add salt, mixing together. When the oil appears hot but not smoking, put a little bit of the egg into it. The egg should sizzle around the edges and fry quickly but not get brown too fast. Put the shallow bowl with the flour and the bowl with egg mixture near the stove.

Carefully put the sliced side of each stuffed pepper down in the flour, then carefully roll around, holding the sliced side closed with your fingers. Then, dip into the whipped egg mixture. Get plenty of the fluffy mixture on the chile, then place it sliced side down into the oil to fry. Repeat with the second chile. You can spoon some of the leftover egg mixture onto the top of the chiles, if you wish. Turn the chiles when you can lift one end and see that the bottom side has turned golden brown.  When they are done, lift the chiles out of the pan, place briefly on some paper towel and then transfer to plates. Spoon over a little salsa and serve more on the side.

Makes 2 servings.

From Bonnie Walker


Posted in RecipesComments Off

Events: Luke and Mardi Gras; NAO Chefs and More

Events: Luke and Mardi Gras; NAO Chefs and More

Featuring six of San Antonio’s most well-known chefs, Nao and USA Today are excited to present “Experience Food & Wine in Texas” on Thursday, March 13 from 6 – 11 p.m.
Chef Johnny Hernandez of La Gloria

Chef Johnny Hernandez of La Gloria

While focused on ingredients that come from the Lone Star State, this event is an opportunity to taste the cuisine of chefs including Geronimo Lopez and Alain Dubernard of Nao, Steve McHugh of Cured, Johnny Hernandez of La Gloria and Michael Sohocki of Restaurant Gwendolyn and Andrew Weissman of Il Sogno,in one spectacular meal. To start up the evening, guests will have the chance to join the visiting chefs, all of whom are CIA alumni, as they come back to cook at their alma mater.

The six-course dinner will begin at 7 p.m. and will feature wine pairings with each course. There also will be live music. Tickets are now on sale for $100 per person and can be reserved by calling Nao at 210-554-6484.
Party like it’s New Orleans!

Luke San Antonio is bringing the flavor of New Orleans straight to Texas with a special Mardi Gras party on Fat Tuesday,  March 4,  from 3 p.m.- 8 p.m.

The event takes place during Luke’s weekly extended happy hour. Featured drinks include a signature Hurricane cocktail and Abita Beers on tap, including Amber, Purple Haze, Turbodog, Restoration Pale Ale and Mardi Gras Bock. For those who want to start Mardi Gras festivities early, we’ve attached our Hurricane recipe below.

crawfish1Luke San Antonio will be giving away T-shirts and there will be opportunities to win John Besh’s Mardi Gras-themed Besh Boxes. see more at

Chef John Russ will be serving New Orleans party fare, listed below, at happy hour rates:

$2 King Cake with chances to win Besh Box
Hot Boiled Crawfish
$5 Gulf Shrimp Étouffée
$3 Andouille Jambalaya
$4 Peeler Farms Fried Chicken Wings
Hurricane glassIf you want to make your own Hurricanes for Mardi Gras, here’s a recipe from Besh Restaurants.
Hurricane Recipe
1 ounce tangerine-infused rum
1 ounce bourbon barrel-aged dark rum
2 ounces pineapple juice
2 ounces orange juice
1 ounce passion fruit juice
3/4 ounce pomegranate syrup
Pour ingredients over ice in a shaker and shake. Pour into a hurricane glass and garnish with fruit slices, such as a slice or orange or pineapple.


Posted in EventsComments Off

Cocktails for Cinema Raises Money for the San Antonio Film Festival

Cocktails for Cinema Raises Money for the San Antonio Film Festival

San Antonio always loves a party, and one filled with fine food and drinks is coming up on March 8.

cocktails for cinema1The San Antonio Chef Cooperative, the Dorćol Distilling Company and Edible San Antonio are throwing a party called Cocktails for Cinema. At 7 p.m. that day, you can enjoy plenty of food, Dorćol cocktails, Alamo Beer, and parings from the Bending Branch Winery. Plus, it’s all for a great cause: the 20th San Antonio Film Festival.

The lineup for the evening includes the following:

The Mixologists

  • Chris Ware – Arcade Midtown Kitchen
  • Jeret Peña – Brooklynite
  • Don Marsh – Bar 1919
  • Adrian Sarabia – Blue Box
  • Johnny Umaul – TBA
  • Nick Kenna- Dorćol Distilling Company


  • Bending Branch Winery with Jenn Beckmann
  • Alamo Beer Company

The Chefs

  • Isaac Cantu – Cordillera Ranch
  • Alex Altamirano – Morrison Dining
  • Melissa Beverage – GauchoGourmet
  • Toby Soto – Ocho, Hotel Havana
  • Kathy Pullin – Pullin BBQ
  • James Whitson – Brindles Awesome Ice Cream
  • Zach Lutton – Zedric’s: Fit with Flavor

The Supporting Chefs

  • Stephen Paprocki – Topchefa
  • Chris Cook – Farm2Fork Catering Company
  • Jeff White – Boiler House

There will be six food stations and three bars set up, all to help the 20-year-old film festival, which is working on creating a nationally known platform for independent filmmakers as well as an educational program for local artists.

A silent auction including a special edition of hand-numbered, hand-signed culinary-focused giclée by Adam Rocha, director of the San Antonio Film Festival, will be included.

Tickets are $79 and can be purchased through Ticketbud.

Posted in NewsComments Off

Alamo Beer Co. Stages Siege Week, and More Beer News

Alamo Beer Co. Stages Siege Week, and More Beer News

Alamo Beer Company and its signature brew, Alamo Golden Ale, are on tour to commemorate the historic Siege of the Alamo.

sabw beerThe original siege lasted for 13 days, on a leap year, from Feb. 23 through March 6. Alamo Golden Ale is promoting its beer while visiting a series of establishments.

  • Feb. 25 — Siege Week at PechaKucha Night
  • Feb. 26 — Siege Week at The Point Park & Eats, 5-9 p.m.
  • Feb. 27 — Siege Week Alamo Happy Hour at Stella, 5-7 p.m.
  • Feb. 28 — Siege Week Alamo Happy Hour at Boiler House, 3-7 p.m.
  •  March 1 — Siege Week Tasting at Total Wine, 2-5 p.m.
  •  March 1 — The SA Town Get Down Bash at VFW Post 76
  •  March 2 — Siege Week Alamo Happy Hour at Central Market, noon- 2 p.m.
  • March 3 — Siege Week ALAMO Happy Hour at Tuckers, featuring Jim Cullum, 6-8 p.m.
  • March 4 — South Texas Jazz at the Empire Theatre
  • March 5 — Siege Week Alamo Happy Hour at Brooklynite, 9 p.m. – midnight
  • March 6 — Siege Week Dawn at the Alamo, 6 a.m.

For more details, click here.

The “Siege Week” Tour is a way for fans of the brew to visit with Alamo Beer Company’s president, Eugene Simor, and get a glimpse of the plans for the craft brewery that is currently being constructed. The first 50 participants at each stop will receive a special invite to be among the first on a VIP Tour of the new brewery with Simor. The $8 million brewery, located in East Downtown San Antonio, at capacity will produce up to 40,000 barrels, or 560,000 cases of beer, and will feature a beer garden and beer hall. The brewery is expected to be open for business this October.

“We are excited to take our brand out to our fans and bring some attention to Texas history,” says Simor. “This is going to be a big year for our company and it’s nice that we can share it with so many people.”

WhiteRabbitCanCatch a White Rabbit in a can

Independence Brewing Co. has announced that for the first time the brewery will be packaging its popular brew, White Rabbit, in cans. Previously only available seasonally on draught, the Belgian-style white ale is spiced with orange zest, coriander and peppercorns, bringing out a refreshing yet robust flavor.

The whimsical can design hints at Lewis Carroll’s classic, “Alice in Wonderland.” Currently available in a six-pack format, White Rabbit cans can be found at retailers ruch as Specs, Central Market, Whole Foods and H-E-B.

About White Rabbit:
Style: Belgian-style White Ale
Alcohol by volume: 5.9%
Yeast: Belgian Wit
Hops: Nugget, Styrian Goldings
Malts: Two-Row Pale, White Wheat, Pils, Munich

beer weekSan Antonio Beer Week returns

San Antonio Beer Week is coming back for a third year. The dates, according to the poster released, are May 10-18. No further details, however, could be found on this year’s festival at But check back for future details.


Posted in DrinksComments Off

Oatmeal Bacon Cookies

Oatmeal Bacon Cookies

Oatmeal Bacon Cookies

Oatmeal Bacon Cookies

Friends and I shared treats for a night in of movie-watching recently.

My longtime neighbor Ruth Frantz brought over one of our favorite movie snacks, Philly cream cheese with Raspberry-Chipotle Jam poured over it, served with crackers. I made popcorn and picked a good, suspenseful movie — “Take Shelter.”

Lisa Perez made these Oatmeal Bacon Cookies. The recipe makes a big batch of cookies, but could be cut in half.

The bits of bacon are chewy, and the smoky, slightly salty flavor is a great addition.

If you don’t like raisins you could substitute chopped dried cherries or cranberries. Try these with coffee in the morning, too.  In fact, we might just call these Breakfast Cookies — easy for grabbing on your way out the door to work in the morning, too.

Oatmeal Bacon Cookies

2 cups old-fashioned oats
2 cups flour
1 cup sugar
1 cup cooking oil (canola or corn oil)
2 eggs
1 teaspoon soda in 4 tablespoons sour milk* or buttermilk
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 teaspoon vanilla
1 cup chopped pecans
1 cup raisins
1 cup cooked chopped bacon (1/2-inch pieces)

Preheat oven to 350 degrees.

Combine dry ingredients in mixing bowl. Combine wet ingredients in  separate container, then add to dry. Mix on low speed until blended.  Add nuts, raisins and bacon just to blend. Drop 1/4 cup of dough on
cookie sheets. Bake for 10 – 15 minutes.

* Sour milk is made by adding 1 teaspoon of lemon juice to milk

From Lisa Perez


Posted in RecipesComments Off

Paella Pleases Palates at Goucho Gourmet

Paella Pleases Palates at Goucho Gourmet

Paella Gaucho dirty rice cropped

A gumbo-themed paella, with shrimp, chicken and chicken livers and vegetables, was something different for the crowd of paella lovers at Gaucho Gourmet Saturday.

The irresistible scents of steaming seafood, cooking rice, saffron and chorizo enticed a hungry crowd gathered at Gaucho Gourmet today for Viva Paella.

The event offered tastes for devotees of the famous rice dish who came and watched demonstrations by a chefs with the Chefs Cooperative, tasted everything — then shopped for paella cookware and ingredients, or whatever they had on their lists.

Paella Gaucho Crowd with John croppedThe warehouse setting of Gaucho Gourmet, at 935 Isom Road, draws chefs, cooks and serious foodies and shoppers every Saturday. But this week, Viva Paella offered an especially appealing draw judging by dozens of folks who squeezed into the store’s back room.

The participating chefs included Steven Paprocki, Chris Cook, Jeff White, Issac Cantu, James Canter and Tyler Horstmann. Leslie Horne, owner of Aurelia’s Chorizo, fried up samples of her spicy Spanish sausage, as well.

Link here for the Texas Quail, Chorizo and Mushroom Paella recipe from Aurelia’s Chorizo owner Leslie Horne.

Chef and paella champ James Canter

Chef and paella champ James Canter

Canter is a three-time winner of the San Antonio Corona Paella Challenge at the Pearl and demonstrated a seafood paella packed with gleaming mussels in the shells and finished off with squid ink and green peas. Visit here for more information on the Pearl paella challenge.

The chefs also prepared a traditional paella, showing the vibrant yellow color of the its characteristic spice, saffron. A less traditional paella, a gumbo paella, packed in shrimp as well as chicken and chicken livers, giving it a bit of a Cajun dirty rice flavor and texture.

Luciano Ciorciari and helpers at the warehouse, warehouse, also supplied a long table with everything a cook might need for making the dish, including paella in a multitude of sizes, small glass jars holding envelopes of saffron, cooking utensils, terracotta dishes and more.

In the main room of the store, a cheese demonstration was another crowded station. Cheese will be in the spotlight at another warehouse tasting soon, Ciorciari said. Special imports are on their way from Italy for that, but freshly made burratta was available, as always, in a basket next to the deli area — selling out fast. Coffee samples were also available from Susan Jaime’s Ferra Coffee.

GauchoGourmet’s regular warehouse opening hours during the week are Mon-Fri, 11 a.m. – 5 p.m. On Saturdays, they are going to be open from 10 a.m.-3 p.m. Lunch is served 10.30 a.m. -2 p.m. and the deli will close at 2.30 p.m. For more information go to the website here or phone 210-277-7930

Paella chefs Issac Cantu, Steven Paprocki and Tyler Horstman at Gaucho Gourmet.

Paella chefs Issac Cantu, Steven Paprocki and Tyler Horstman at Gaucho Gourmet.

Photographs by Bonnie Walker and John Griffin

Chris Cook, left, and Jeff White, serve up a traditional paella.

Chris Cook, left, and Jeff White, serve up a traditional paella.

Posted in Cooking, EventsComments Off

Thirsty for a Margarita? Try These Twists!

Thirsty for a Margarita? Try These Twists!

We thank the JW Marriott San Antonio for sending us these (top two) delectable Margarita recipes in time for National Margarita Day, Saturday. But, we’d include tonight, Friday, and maybe Sunday, in the “day” part of that name. Enjoy safely.

For more Margarita pleasures, see this story by John Griffin.

Alameda Margarita

Alameda Margarita


Alameda Margarita Recipe

1 1/2 ounces T1 Tequila Blanco Ultra Fino (or your favorite brand)
1/2 ounce Grand Marnier
2 ounces fresh lime juice
1 ounce agave nectar
1 ounce blood orange nectar
Orange slice (for garnish)

In mixing tin, combine Tequila, Grand Marnier, lime juice, agave nectar, and blood orange nectar. Rim margarita glass with salt and fill with ice. Pour mixture over ice using a strainer. Add garnish.

Cibolo Moon Margarita

Cibolo Moon Margarita

Cibolo Moon Margarita

1 1/2 ounces Dulce Vida Reposado tequila (or your favorite)
1/2 ounce Patron Citronage
1 ounce fresh lime juice
1 ounce agave nectar

In mixing tin, combine Tequila, Citronage, lime juice and agave nectar.

Rim margarita glass with salt and fill with ice. Pour mixture over ice using a strainer. Add garnish of lime wedge and orange slice.


Camus_rita_picThe French take

Maybe this is sacrilege, but if you have some fancy cognac around, might as well give this “rita” a whirl, too.


2 ounces CAMUS VS  Elegance
1 ounce lime juice
1 ounce orange juice
1 ounce triple sec
Shake all ingredients with ice and strain into glass, garnish with slime of lime.

Posted in Drinks, Featured, RecipesComments Off

Paella Times 2; Celeb Chef Tesar at Granary; Wine!

Paella Times 2; Celeb Chef Tesar at Granary; Wine!

paella soul food half cropWhile the Paella Challenge at the Pearl isn’t happening until March, you can get a mouth-watering preview of some paella action — and learn how to do it — at GauchoGourmet’s cooking and tasting event, Viva Paella, this Saturday, Feb. 21.

Viva Paella will be from 11 a.m. – 2 p.m. featuring chef James Canter, Aurelia’s Chorizo owner Leslie Horne and members of the San Antonio Chef’s Cooperative. Learn how it’s done and get samples of three different paellas.

GauchoGourmet is at 935 Isom Road. Phone: 210-277-7930

The cost is $10 if the ticket is purchased by Friday or $15 at the door on Saturday. Ticket price includes tasting of paellas and chorizo. Ticket also may be purchased online here.

The Pearl Paella Challenge

It’s coming! The fifth annual Corona Paella Challenge is coming March 9, bringing a day of live entertainment wines and sangria from Spain and of course, the paella competition. This contest, running from 11 a.m. – 4 p.m. brings together chefs from  from San Antonio, across the United States and Mexico. They’ll be turning up the heat on their paella cookers to create these sumptuous dishes of rice, vegetables, seafood and more. The proceeds benefit the Culinary Institute of America’s San Antonio campus.

Ticket Prices:  Adults: $50; Those under 21: $25.

The ticket price includes entry into the event, samples of paella and other treats from the chefs as well as beverages (beer, wine, sangria, sodas and water). Items from vendors who may be on site are purchased separately.

Visit here for more information on participating chefs and a photo gallery from last year’s event and other information.

granaryGranary announces dinner with John Tesar of Top Chef Masters

Excited to officially announce we are taking reservations for our March 17 Chef Collaboration dinner!

Chef John Tesar (Top Chef Masters, Spoon Bar & Kitchen) will join forces with The Granary chef/owner Tim Rattray to serve a seven-course Surf & Turf tasting menu — including lobster pastrami. Drink pairings will be available.

Reservations can be made here.  (Cancellation within 48 hours of the dinner subject to fee.)

Seatings are at 6:30 p.m. and 8:30 p.m.


where y'at pieter sypesteyn1Where Y’at? At Feast

Feast, 1024 S. Alamo St., is bringing its Guest Chef Series back on March 3.

Chef Pieter Sypesteyn of Where Y’at food truck will be serving up a Lundi Gras dinner.  That’s Fat Monday, folks, and it’s the day before Mardi Gras.

“This may be the last Guest Chef dinner for a while, so I wanna go out with a BANG!” Feast chef Stefan Bowers says. “Don’t mess around! Call and purchase in advance and get a $10 break. Its going to be a night of amazing food, white lightning’s and hurricanes. Right in your back yard! Take the next day off and come tear it up!”

Tickets are $60 at the door or $50 in advance. Call 210-354-1024.

San Antonio wine educator and seller, Woody Del LunaDallas Wine Competition judges

San Antonio wine educator and seller, Woody Del LunaDallas Wine Competition judges

San Antonio wine expert at Dallas wine competition

Woody de Luna, wine educator and owner of Vintages 2.0, was one of the judges at the Dallas Morning News and TEXSOM Wine Competition, the second-largest in the nation.

The competition was Feb. 17-18 at the Irving Convention Center.

In the photo at right, from left to right are Tim Gaiser, MS of San Francisco, Dilek Caner, MW of Dallas, Woody de Luna, CWE of San Antonio, and Debbie of Zachareas of Napa & San Francisco.

Crumpets French Wine Dinner

All of the wines in this month’s wine dinner at Crumpets are from France. Two are from the famous Bordeaux region, two from Cote d’Azur region in southeastern France and one from the historic city of Carcassonne in the Languedoc-Roussillon region, southern France bordering Spain.

The dinner is $70 per person, plus tax and gratuity.  Call for reservations at 210-821-5600. Crumpets is at 3920 Harry Wurzbach Road.

Courses paired with French wines:

Crumpets is nestled in a sylvan section of town.

Crumpets’ woodland setting

Domaine Sarrail Cite de Carcassonne Blanc
French Onion Soup

Chateau Burgrave White
Vol au Vent St Jacques

Chateau Burgrave Red
Goose Liver Terrine

Chateau du Trignon Rasteau
Entrecote Café de Paris

Chateau du Trignon Muscat
Mocha Éclairs





Posted in NewsComments Off

Borscht: It’s About the Beef, Then the Beets

Borscht: It’s About the Beef, Then the Beets

With all the talk of Russia these days because of the Winter Olympics, my thoughts have turned to an old favorite: borscht. That’s the electric-colored, beef-based beet soup Russian peasants created using what they had on hand. It endures to this day.

Beets give borscht its electric color.

Beets give borscht its electric color.

There are as many recipes out there for the dish as you can imagine and no two are alike. But there are a few basics, none more important than the beef stock that is the foundation of flavor. That’s right. The beef is more vital than the beets, at least traditionally. You see, this soup was actually a way of stretching beef flavor out into yet another meal, even when there was no beef to be had. Bones were used to create a rich stock that gave the illusion that there was meat in the soup. The magenta color of the beets was a way of masking what was really inside.

What was really inside? Vegetables and more vegetables. Beyond beets, you’ll often find cabbage, carrots, onion and probably the scraps of anything you have left behind that you want to toss in, such as a potato or turnip. (Not the potato peels, mind you. Those were used for vodka.)

If you’re a vegetarian, you can certainly use a vegetable stock. Just don’t tell my Russian ancestors.

Plus, you can serve this recipe hot or cold, depending on your tastes. I prefer it at room temperature.


2 small bunches of beets, shredded or grated
1 medium onion, shredded
1 cup of shredded carrots
1 generous teaspoon salt, plus more to season
2 cups boiling water
6 cups beef stock, divided use
3 tablespoons butter
2 cups shredded cabbage
Juice of 1 lemon
Sour cream, for garnish
Cucumber, seeded and diced, for garnish
Dill, for garnish



In a stockpot, stir together the beets, onion and carrots. Sprinkle 1 teaspoon salt (or less if you are using a salty beef stock) over vegetables. Cover with boiling water and 2 cups boiling beef stock, and simmer for 20 minutes. Add remaining 4 cups stock, butter, cabbage and lemon juice. Let simmer for an additional 15. Taste. Adjust salt. Use an immersion blender to break up the vegetables further.

Serve warm or cold in a bowl with a spoon of sour cream and about 2 tablespoons of cucumber in each serving, if desired. Sprinkle a little dill over the top of each, if desired.

Makes 10-12 servings.

From John Griffin

Posted in RecipesComments Off

Delicious New Additions to Quarry Farmers & Ranchers Mkt.

Delicious New Additions to Quarry Farmers & Ranchers Mkt.

The Quarry Farmers & Ranchers Market is growing again.

Quarry Market yellow cauliflower croppedIn addition to growing with four very special additions, the market has taken on an international theme and now has members and cuisine from Spain (La Mancha Specialties), China and Germany (Ming’s Thing), Chile (YAPA Artisan Empanadas), Venezuela (Dos Lunas Artisan Cheese), Mexico (La Panaderia and The Gardener’s Feast), Korea (Oh Kimchi Austin) and India (Nisha’s Quick-N-Ezee Indian Food).

These members, who now reside in San Antonio and the surrounding areas, hail directly from their native countries and offer authentic recipes from their homelands — many of these recipes have been passed down through the generations. This represents the cross-section of the Alamo City’s growing diverse populations and its expanding international food scene.

The four newest additions that are adding layers of flavor to the market include:

Marisa Bushman and her brother Ignacio sell Spanish chorizo.

Marisa Bushman and her husband, Ignacio Gallego,  sell Spanish chorizo.

La Mancha Specialties
A fifth generation butcher from Consuegra, Spain, Ignacio Gallego missed his family’s tradition of making chorizo. And, of course, eating it. As classically trained musicians playing with the San Antonio Symphony, Ignacio and his wife, Marisa Bushman, are as into food as they are music, and so they created La Mancha Specialties in order to share their love of food with others.

Together, Gallego and Bushman make three different kinds of authentic Spanish chorizo–both fresh and dried–for a total of six varieties. Using Gallego’s family’s recipes that have been passed through the generations, along with traditional Spanish spices, the two are delighted to share a piece of their family’s heritage with San Antonio.

Peaceful Pork
Considered the “lamb guru” among food connoisseurs and chefs, as well as the farming/ranching community across Central and South Texas, Loncito Cartwright has parlayed his expertise raising lamb into heritage pigs through his latest venture, Peaceful Pork.

He raises Red Wattled and Large Black breeds where they roam in the mesquite flats of the coastal bend. They are fed non-GMO, barley-based feed and are truly pastured pigs. Cuts from nose-to-tail are available, along with porchetta ranging from 5-9 pounds.

While no longer raising lamb to sell at the market, he has passed his knowledge on to his friends of Hudspeth River Ranch Lamb, who raise and sell native-fed lamb at the market.

Michelle Garrido's grass-fed dair

Michelle Garrido’s grass-fed dairy.

Mother Culture
Mother Culture is the brainchild of Michelle Garrido, mother of three, founder of a local food club and the Weston A. Price Foundation chapter leader. A lover of raw milk, her dream was to have a business where she was able to share her affinity for grass-fed dairy as well as its by-products and health benefits with others.

Using raw milk from Miller Dairy Farm, Garrido’s Greek yogurt — made with local honey — is a market favorite and her signature blend is plain yogurt. She also has a coconut yogurt with unsweetened, organic coconut. All varieties are available plain and with raw honey. Loaded with probiotics, you can also pick up a container of whey or kefir.

Quarry Market kimcheeOh Kimchi Austin
Our affection for fermentation and probiotics continues with a half dozen varieties of authentic Korean kimchi from Oh Kimchi Austin. In just a handful of months after starting their new venture, Duane and Abbi Lunde’s kimchi business has taken Austin and now San Antonio by storm. They sell-out each week and enjoy buying produce from fellow farmers at the market to make this spicy Korean delight.


From Heather Hunter, co-founder and director of The Quarry Market, in the parking lot near Whole Foods Market. It is open each Sunday from 9 am – 1 pm, year-round, rain or shine.

Posted in Featured, In SeasonComments Off


Articles by Date

February 2014
« Jan   Mar »