Hey, yo Adrian? Check out Yo Philly's in Corpus!
Low-key and Legit: Yo Philly Cheesesteaks and SubsYo Philly Cheesesteaks and Subs/Facebook. You know, leaving the country for a couple of years has been one of the best decisions of my life. In my case, it was China for 2019, and the Philippines in 2020. Anyone with the opportunity to go, at least for a few months, should (although prospects for that are looking grim at the moment). You'll experience things, meet people, and taste food unimaginable here in the states. But...Read full story
Where the Old Meets the New: Taqueria La Tapatia in Sinton
"Everyone loves our tortillas," Elvira (pronounced El VEEra) said. "They're made from scratch every day." She had me at "from scratch". I had little appetite at noon, but knocked off from preparing for my students' looming arrival next week to get outside and stretch my legs. The classroom where I'll take the helm is cozy, but, coming from the tropics, I needed to feel the sun on my face for a bit. A couple of tacos somewhere, I thought. Enough to take the edge off.Read full story
All Aboard Chew Chew Bar-BQ in Rockport
A little welding magic and a brisket machine is born.Mike Hancock. Heralded food historian Michael Twitty, author of the James Beard Award-winning cooking memoir, "The Cooking Gene" said that, "If it doesn't take all day, it ain't barbecue".Read full story
Explore Electric: Great Western E-Bikes in Bountiful
Don't sweat it on the trail or on the commute: these guys have you covered.Mike Hancock. Ascending North Canyon Trail on an early summer morning, a host of sights and smells await: bristled greens of pine and spruce, the wide, protective leaves of maple and boxelder, the fragrances of bog orchids, tulips, lupins. One moment you're whistling under a protective canopy of timber, the next in a open meadow of fescue and flowers, the crisp mountain thermals and sun on your face. Occasionally, through the dense forest, the outlines of mule deer appear, ghost-like, moving to their bedding area.Read full story
Basil and Rose: Bountiful's Own Organic One-Stop
Upon opening the door at Beuna Tomalino's Basil and Rose, I was struck by two things: the smell was heavenly, like a vast field of an eclectic mix of flowers and herbs, and secondly, I didn't know where to focus; every nook and cranny offered something interesting and unique, drawing me in a hundred directions.Read full story
Ti Amo: A Slice of Italy in a Salt Lake Pie
A glorious pie straight out of the old-world wood fired oven.Ti Amo Wood Fired Pizza/Facebook. Roughly 9.81 kids out of ten love pizza, and, growing up in Northeast Texas, I was no different. Pizza Hut was a staple around those parts, although I partook in multiple odysseys to Cici's ($1.99 buffet back in the day!) and, at the risk of dating myself, Mr. Jim's and Mr. Gatti's...both delicious as well to my unsuspecting/naive palate.Read full story
Mexicana Auténtica: Salt Lake City's El Dorado
"What would you like to eat when you get back to the United States?" my mother asked. "Tacos," I said. "Real ones." "No, ma'am." I wasn't optimistic. The city I was bound for was, after all, in Utah. Not a bastian of Latin cuisine.Read full story
A North Carolina Farm for the Pickin'
J.W. Mitchell Farms in Franklin, North CarolinaMike Hancock. Off an unassuming winding road cutting through the thick hardwoods against the panoramic mountains of North Carolina near Franklin, there lies a picturesque farm teeming with rows and rows of peach trees, tomato, corn, and pea crops, flowers, beehives and smatterings of delectable edibles in an Appalachian Eden.Read full story