This is a dish I put together late one night because I was both bored and the proud new owner of a Texas-shaped cookie cutter. The specter of heartburn kept me from devouring it on the spot (stupid aging), but it ended up being worth the wait. In fact, it was pretty freakin’ delicious and easily the most adorable thing I’ve ever eaten at my desk.
Ironically enough, this Texas-shaped enchilada is a variation on the stacked enchiladas popular in New Mexico. It’s basically a tortilla casserole, so it’s super easy to make and a fun dish to bring to a party or serve with poached eggs at brunch. Just not in New Mexico.
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I know many of you waiting for the reopening of Matt’s Rancho Martinez are anxious and getting antsy pants. I checked in with general manager Patrick Johnson and he says they are shooting for mid-July.
You may remember Matt’s lease expired in February and the landlord chose to replace Matt’s with a Mi Cocina. (cue Joni). The Martinez family, which has been in the business of Tex-Mex for six generations, decided to relocate nearby (1904 Skillman Ave.). A move that is not surprising: The formidable Martinez family business began in 1925 when they opened their first restaurant, El Original, in Austin. Matt Martinez Sr. established El Rancho in Austin in 1952. In 1985 his son Matt Martinez Jr. and his wife Estella moved to Dallas and launched a Tex-Mex revolution at Matt’s Rancho Martinez in Lakewood. Sadly, Matt Martinez Jr. passed away in March, 2009. He was one of the finest and most creative chefs in the city. Now Matt Jr. and Estelle’s son, Matt Martinez III, is the chef at Matt’s Rancho Martinez. And he and his staff will be back in business in mid-July.
If you like mariachi music and history, you’ll love this video.
Starting at 10:30 a.m., Norma’s Cafe is being a real sweetheart on its 56th Anniversary Celebration by allowing you, the customer, to purchase one of three different entrées (the chicken fried steak, meatloaf, or chicken and dressing) for the low, low price of $1.79. Each dish is served with green beans, mashed potatoes, and a buttered roll.
Did I mention that you could get this whole plate of food for $1.79 only? No? Because it only costs $1.79. Actually, with an 8.25 sales tax rate, your total cost is $1.94 if I’m doing my eighth grade math correctly.
$1.94 for a whole chicken fried steak is a steal. It’s (almost) free food. Read this story about Krista’s encounter with a generous homeless man in Main Street Garden, and consider taking a fine fellow with nothing to eat to either of Norma’s two locations today. The deal ends at 8 p.m.
Oh, good. Restaurant American finally decided on a name for the restaurant it’s opening at Mockingbird. A month ago, Nancy said that the name ‘Mockingbird Taproom’ was the leader on the board, but Georgia Fisher just confirmed on Park Cities People that it is definitely going to be called the Taproom.
Celebration Farmers Market: Joy Farms will have all the same great organic produce this weekend including some great pickling cucumbers. Neighbor Kathleen’s Art Bakery will be there selling fresh-baked pastries and breads. Skip breakfast and try one of their gooey sticky buns. Holleman Farms regularly sells pastured beef, chicken, and eggs here, but this week, they’ll add pork to the lineup. Tip: don’t forget to stop in to the Celebration Market Store before you leave. If you have a favorite artisan food vendor that isn’t at the market, they keep many of their products just inside.
4515 W. Lovers Ln.
Saturday, 8:00 a.m. – 12:00 p.m.
Coppell Farmers Market: It’s always sad when your favorite local produce goes out of season and you know you’ll have to wait until next year to enjoy the same fresh flavor. As spring rolls into summer, many of the local markets are helping you battle the seasonal produce blues with instruction on how you can preserve what you buy now for enjoying at a later date. This Saturday at The Coppell Farmers Market, Village Baking Co. Owner and Founder and Chef Clint Cooper will be giving demonstrations on canning tomatoes (you can use the process to can anything) and making preserves. His timing couldn’t be better, as the spring berries are moving over to make room for summer melons this weekend.
793 S. Coppell Rd.
Saturday, 8:00 a.m. – 12:00 p.m.
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