Del Rio Grande 0718

JULY 2018

FABULOUS FOURTH City plans two days of celebration

SWEET SENSATION

PIZZA UNIQUE Del Rio native offers New York taste

Icy treats beat summer heat JULY 2018

$3.99

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FROM THE EDITOR

Happy Birthday, Grande!

PUBLISHER Sandra Castillo EDITOR Karen Gleason CREATIVE DIRECTOR Megan Tackett WRITERS AND PHOTOGRAPHERS Brian Argabright Karen Gleason Joseph Pagan Vanessa Salas Megan Tackett ADVERTISING Kim Dupill Ashley Lopez Albert Treviño PRODUCTION Jorge Alarcon Roland Cardenas Antonio Morales EDITORIAL karen.gleason@delrionewsherald.com 830-775-1551, Ext. 247 ADVERTISING ashley.lopez@delrionewsherald.com 830-775-1551, Ext. 250 STORY IDEAS karen.gleason@delrionewsherald.com

2205 North Bedell Avenue • Del Rio, TX 78840 delrionewsherald.com Del Rio Grande is published by the Del Rio News-Herald.

No portion may be reproduced in whole or in part by any means, including electronic retrieval systems, without written permission of the publisher. Editorial content does not necessarily reflect the opinions of the publisher of this magazine.

Editorial and advertising does not constitute advice but is considered informative.

With this issue, we celebrate Del Rio Grande’s second birthday, and if it’s true that time flies while you’re having fun, then we must have been having a blast!

The July 2018 issue of our little magazine also marks my first anniversary as its editor, and it has been an experience both uplifting and terrifying. Most of all, I have been deeply moved by the overwhelmingly positive response we have received from the Del Rio community.

Guiding this magazine has fostered in me a deep appreciation for the hard work and dedication of my teammates.

I especially want to thank Creative Director Megan Tackett for her discerning eye and honest appraisal of all the work that we do. She has been my strong right arm, and the magazine would be nowhere near as good without her enthusiasm.

I want to thank our in-house trio of writers and photographers: Brian Argabright, Rubén Cantú and Joseph Pagan. Each of them has important other jobs, but all have given unstintingly of their time and creative efforts to make Grande a success.

The magazine wouldn’t look good without the capable hands of our production manager, Roland Cardenas. You’re a wizard, my friend.

A huge thank-you also to News-Herald Publisher Sandra Castillo and the members of the advertising department: Ashley Lopez, Albert Trevino and Kim Dupill. I truly appreciate all the hard work you all do on Grande’s behalf.

Heartfelt thanks also to my husband Mike, who, as always, has been my biggest cheerleader and steadfast supporter, and to Mama, who reads every issue, front to back, and tells me how to improve things.

Grande wouldn’t exist without the many Del Rio businesses and organizations who have believed in us enough to support us financially.

If you like the magazine, please patronize their establishments and tell management that you saw their ads here.

Finally, thanks to the many writers and photographers not on our staff who gave freely of their creative talents to better our publication.

I appreciate all of you.

To the subscribers and readers who have provided so many kind words of praise and encouragement and suggestion, thank you. This magazine is yours, and we never lose sight of that.

So let’s get on with our second year!

We’re starting off by taking a look at some of Del Rio’s foods, and we hope you enjoy.

With heartfelt thanks,

Karen Gleason Grande Editor

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Sponsorship opportunities Tee Box Sponsor for One Year $2,500 Tee Box Sponsor Annual Renewal $1,500 Golf Ball Washer on Pedestal for One year $1,200 Golf Ball Washer on Pedestal Renewal $750

Tuesdays and Thursdays -2 persons play for $30.00 including cart

Fridays -2 persons play for $20.00 including cart -Discounts on all beverages -Complimentary finger food

Beginner Package Rates: Range golf $60.00 monthly fee Two large buckets of range balls per day Tuesday thru Friday (non-holiday) any time Range practice after 2:00 p.m. on weekends and holidays Half price for green fees Free attendance to weekly golf lessons

Standard Promotion Package Fees and Amenities: 90 day membership $80.00 monthly fee One round of golf per day Tuesday thru Friday (non-holiday) Half price green fee on weekends and holidays 10% off selected food items Half price for range balls Free attendance to weekly golf lessons

Premium Membership: $100.00 monthly fee Unlimited rounds of golf everyday Small bucket of balls per day, half price for extra range balls 20% off select food items Free attendance to weekly golf lessons

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CONTENTS 8

CALENDAR

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TEXAS CAVIAR

36 POOLSIDE POSH

Keep busy this month at these local events.

Dip into summer with this yummy summer spread.

Be the belle (or beau) of the barbecue with these summer looks.

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SWEET SENSATIONS

SUMMER SIP

Beat the heat with summer treats.

Paloma: Pretty, pink, piquant.

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OUR SECOND GRANDE YEAR

A NEW YORK SLICE IN DEL RIO

We check in on the models who graced our covers through Grande’s second year.

Grab a New York slice without booking a flight.

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J&P BAR & GRILL This Highway 90 burger joint is worth the trip west.

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CLOSET CONFIDENTIAL Jacinto Rivera uses style to promote family taqueria.

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SUMMER COOKING STYLE Cook in confidence all summer long with these food-friendly finds.

GRANDE LIFE Local chef teaches knife skill and life skills.

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FABULOUS FOURTH

GRILLING GREATNESS

Celebrate Independence Day with the City of Del Rio at this two-day event.

Del Rio cooks shine in competitive cooking.

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LAST LOOK Our creative director wraps up the July issue.

On the cover: Twins Lea Bella and LeRoy Briones, both 7, beat the July heat by enjoying a giant red, white and blue snow cone from The Snack Box, 100 Gillis Ave., in Sydney Blanks Park near the San Felipe Creek. The twins are the children of Nelly and Leroy Briones. • Photo by Karen Gleason.

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Memo’s Restaurant since 1936

Professional Landscape & Irrigation Contractor

Live ic Mus ay d s r u Th 0pm

Open

7:30

to 9:3

Monday - Saturday 11:00 am - 2:00 pm 5:30 pm - 9:30 pm

Since 1936

Lunch Buffet Wednesday and Friday 11:30 am - 2:00 pm

Open upon request for private luncheons, meetings, & gathering.

Call Patricia for details:

(830)774-1583 804 E. Losoya Street Del Rio, Texas 78840

www.MemosRestaurant.com

Summer Deals!

Sprinkler Systems

10% Off

Grass Pallets

$200.00

Shade Trees

10% Off

Carpet Grass, Landscape & Sprinkler Systems

Helping Del Rio Grow!

3709 Veterans Blvd • Del Rio, TX 830-774-7030

WHY WOULD YOU PAY MORE? Just give me an opportunity and I’ll give you the best price on any new Chevrolet Vehicle or pre-owned vehicle.

I Will Deliver.

MARIO GLORIA TEXT ME: (830)422-6777

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JULY CALENDAR

Keep busy this month at these fun local events

5 RANDY ROGERS BAND 6:30 p.m. to 1:30 a.m.

Gorzugis 2101 Dodson Ave. Nothing says summer like an outdoor country concert. Grab tickets at Gorzugi’s, Del Rio Feed and Supply or C&S Western Wear.

6 NOCHES MUSICALES 8:30 p.m. to 11 p.m.

Casa de la Cultura 302 Cantu St. Bring your own chair and take in the sounds of Texas Roots Revival at the Casa’s summer music tradition.

14 VIVA LA FRIDA MARKET 12 p.m. to 4 p.m.

Greenwood Park 501 Griner St. Check out locally-crafted, Frida-inspired gifts at the Little Market at Greenwood Park’s monthly vendor market.

16 SILLY SPARKLES 10:30 a.m. and 1:30 p.m.

Val Verde County Library 300 Spring St. Treat the kids to this Austin-based child entertainer’s fun-filled show. Sparkles’ performance includes bubbles, puppets, face painting, balloon twisting and more.

27 MOVIE AT THE MUSEUM 8:45 p.m. to 10:45 p.m.

Whitehead Memorial Museum 1308 S. Main St. Catch a flick under the stars with family, friends and the museum staff. Movie starts at sundown.

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Sweet Sensations During the scorching summer months, Del Rio flocks to raspa stands for a sweet retreat Story and photos by MEGAN TACKETT

Raspa King Manager Brittany Cruz says the mangonada is her shop’s most requested item during the summertime rush.

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With temperatures surpassing 100 degrees regularly during the summer months, Del Rioans seek any way possible to cool off, from dips in the creek to dipping into their favorite raspa shop for a cold treat.

The Queen City is home to a handful of frozen dessert options that make any day of the year feel like summer. And while Raspa King Manager Brittany Cruz, Sharky’s owner Anthony Jasso and Pikosito owner Evelyn Galvan all put a special spin on popular items like rapsa, mangonada and coconada, they all love the same thing about their business, putting smiles on their customers’ faces.

Cruz, who opened Raspa King with the help of her grandfather, longtime Del Rio businessman Joe Garcia, at 600 N. Bedell Ave. in June 2017, focuses on shaving her raspa ice to a specific snowy texture. Unlike traditional snow cones that can have a hard, crunchy outer shell, raspas are fluffy and soft to the bite.

“We try to make it more like a snow,” Cruz said. “I want something that’s going to melt in my mouth. We strive to make it as soft as we can. It takes longer, but it’s worth it.”

Although the business’ namesake derives from the raspa, Cruz said their biggest seller is the mangonada, a frozen treat made of heaping scoops of mango puree topped with chile powder and chamoy.

Raspa King’s business has thrived so much since their opening that the owners are currently expanding the building by an additional 1,080 square feet. The extra space will allow Cruz to reconfigure their service and add additional treats to the menu.

Jasso says the popularity of Sharky’s, located at 203 Wildcat Drive, took off after

Pikosito provides a variety of frozen treats with an abundance of topping options. Pictured here is a banana split garnished with gummy worms, strawberries, M&Ms mini oreos and wafer cookies.

Sharky’s employee Pedro Ramos hands a Spiderman raspa to Leandro Hernandez, one of the day’s first customers.

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Raspa King employee Richy Acuna makes a rainbow raspa on a hot afternoon.

Sharky’s dining room features a wall of photographs displaying happy customers with their frozen treats.

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Clockwise from top left: Jasso says their blue coconada is a fan favorite. Jasso’s shop includes happy sayings that reflect summer fun. Sharky’s also makes a mean mangonada. Cruz pops out through the service window to say hello. Galvan says Pikosito’s fruit cup is their number one seller. A Sharky’s employee sports cold treat couture.

introducing a salty-sweet confection known as “Picadilly,” a tropicallyflavored raspa treat topped with diced pickle. At the time, Picadilly could be found in neighboring cities, but wasn’t readily available in Del Rio, Jasso said.

Since then, Jasso has unveiled other unique items like the bubble waffle cone, made from homemade batter and topped with the customer’s choice of ice cream.

“I always want to bring something new and different,” Jasso said. “Bubble waffles are still a big thing going in San Antonio, Dallas and Houston, but no one was offering it here.”

Jasso says he makes sure to consistently provide customers with a double helping of toppings so no one is left with a bland

snack half way through their cup.

“I remember as a kid ordering leche quemada and they would put the toppings on top but once you were done with the top, that was it,” Jasso said. “I hated that.”

Evelyn Galvan opened Pikosito with her family in April 2016 at 2010 Veterans Blvd. The snack shop, adorned by the business’s inviting ant mascot, offers house-made agua nieve in a variety of flavors.

If choosing a flavor is a difficult, choosing the toppings is an even more challenging endeavor. Pikosito offers upwards of 70 toppings, including fruits, candies, syrups, flavored sugars, and other garnishments, all neatly laid out for

customer’s visual satisfaction.

Besides the fact that the Galvan family makes a living supplying delicious, sweet snacks to the public, they also gain a separate gratification for making a child’s day every time they hand over their made-to-order confection.

“We get to see the kids’ faces and it’s amazing,” Galvan said. “It makes us feel really good.”

No matter where a Del Rioan decides to go for a sweet treat on a hot summer day, one thing is for certain, the business they patronize is happy to help them. So the decision doesn’t come down to what to order, the tougher question is: where to go? •

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Family-owned and run, the J&P Bar & Grill in Comstock, about 30 miles west of Del Rio, features a wide variety of homemade food from burgers to salads to wraps. It’s owned by Jodie and Pete Gould – the “J” and “P” in the restaurant’s name.

J&P BAR & GRILL The secret is out on this family-owned Comstock eatery Story and photos by BRIAN ARGABRIGHT

V

al Verde County’s best burgers may be found in one of its smallest towns.

Thirty miles west of Del Rio, in the sleepy village of Comstock, sits the J&P Bar & Grill. It’s not a fancy establishment; in fact the “Eat Here” sign that beckons many a traveler is just blue painter’s tape on white plywood, but don’t let appearances fool you. The food

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has made this homegrown restaurant a must-stop destination for folks traveling through southwest Texas.

Jodie and Pete Gould, the “J” and “P” in the restaurant’s name, have called Comstock home for decades. They first opened a restaurant there in the 1980s, but it burned down four years later. They left Comstock briefly and came back in 1998, rebuilding the restaurant and

opening a convenience store that also featured a grill.

“It never took off,” Jodie said. “Then came 9/11, and we really took a hit.”

Pete started driving trucks for a living, and soon Jodie joined him out on the road. After about 12 years they returned home for good to look after Jodie’s mother who had suffered a stroke. While they were home they looked for a new

The Devils Burger helped put the J&P Bar & Grill on the map. This spicy half-pound burger comes with lettuce, tomato, onions, grilled jalapeños and Pepper Jack cheese served on a toasted ciabatta bun slathered with J&P co-owner Pete Gould’s special jalapeño cilantro mayo.

venture for their old property.

“Our son talked to us about opening a bar and grill. To be honest, we were looking for a change of pace,” Jodie said.

“We traveled across the country and dined in a variety of truck stops and diners, and we realized the food was all the same.

It was pre-packaged or processed and wasn’t very appetizing. I said if we were going to open a restaurant we were not going to do things that way.”

Thus, the J&P Bar & Grill was born.

The menu is varied, from salads to hamburgers to wraps and chicken tenders, but it’s all homemade and prepared from recipes developed by Jodie, Pete and their sons Duke and Jason Gould.

Pete comes in early in the morning, grinds the brisket that will go into their burgers and makes all the dressings, from the gravy, which their son Duke describes

as “so good you could eat it on a flip flop,” to the ranch dip to the special jalapeño cilantro mayonnaise that also features secret ingredients Pete won’t divulge, that will go into or accompany their dishes.

About a year ago they hosted guests from the popular television show “Texas Country Reporter,” who were visiting on the advice of J&P Bar & Grill regular Kurt Lemp.

“The folks from the show said they couldn’t do a feature on our restaurant because it didn’t meet certain criteria, but they really enjoyed it,” Jodie said.

Soon enough, J&P got a visit from the folks behind the Texas Bucket List, a popular television show that highlights experiences around the state. The grill’s Devils Burger made the show’s Burger of the Season list for fall 2017, and it’s easy to see why.

It starts with a half-pound burger, from meat ground fresh that morning, and features Pepper Jack cheese, grilled jalapeños, lettuce, tomato, pickle and onions on toasted ciabatta buns slathered in Pete’s special jalapeño cilantro mayo.

Of course with a name like The Devils Burger, you might think it’s too hot to handle. Well, the staff at J&P’s said the heat will vary from customer to customer.

“Some people don’t have a problem with it, and there are some people who think it’s too hot. There’s sometimes when they’re making it and you can’t go back there because the smoke from the grilled jalapeños is too much,” Kaitlin Webb, the head waitress, said.

Three months ago J&P got another well-known visitor – Chet Garner, host of “The Daytripper,” which takes viewers on a visit to places around the state and

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Light and tender and delivered with a side of delicious homemade gravy, the chicken tenders from the J&P Bar & Grill are so popular they come in basket and entrée forms and satisfy folks of all ages.

The J&P Bar & Grill Soup of the Day, advertised on a whiteboard behind the bar, is usually a cold mug of Keystone beer.

The first sign travelers headed west see when approaching the J&P Bar & Grill in Comstock is this tall “Eat Here” sign right outside the restaurant. Coowner Jodie Gould said her brother made the sign four years ago out of blue painter’s tape and a piece of white plywood. She said it wouldn’t last the first rainstorm, but it’s been a part of the skyline ever since.

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Available with grilled or crispy chicken, the J&P Bar & Grill’s grilled chicken wrap also features bacon, tomato and lettuce and a homemade tangy ranch sauce. It’s juicy and served warm with a side of homemade fries and additional ranch dipping sauce.

The friendly faces behind the J&P Bar & Grill in Comstock include (front row, from left) cook Aleida Diaz-Hinojosa, co-owner Jodie Gould, head waitress Kaitlin Webb, waitress and resident jokester Antonia Valdez, (back row, from left) waitress Kim Brotherton, co-owner and cook Pete Gould, cook Jason Gould and cook Justin Chandler.

introduces them to a variety of things they can do. Garner visited J&P as part of a trip to Seminole Canyon.

Once both shows hit the airwaves, a whole new crop of visitors began to trek to Comstock and enjoy the food and friendly atmosphere of J&P. “Kurt told us to ‘hang on’ when he learned those shows had visited, and he told us they were going to help us a bunch, and they have,” Jodie said. “Our most popular item is the Devils Burger because it was on both shows.”

The restaurant doesn’t just serve burgers, though there are 10 different ones on the menu. There’s also Texas staples like chicken fried steak and a taco plate as well as newer items like grilled or crispy chicken wraps and grilled chicken salads. They’ve also got chicken tenders, served in basket or entrée form, and with a side of the gravy you could almost eat just by itself.

There’s also a Soup of the Day,

advertised on a simple sign behind the bar, but that’s reserved for folks 21 years of age or older because it’s usually a cold mug of Keystone beer.

Folks online have also taken notice of J&P’s food and service. Reviews on places like Yelp, Trip Advisor and Facebook show people raving about the delicious food and the friendly atmosphere that greets them as soon as they step through the door.

“We treat everyone like family,” Jodie said. “Whether they’re new or one of or regulars, people know that when you come here you’re going to get a very good product. As some people say, you can taste the love we put into what we cook.”

Jodie and Pete get plenty of help as well. Whether it’s Aleida Diaz Hinojosa, who helps cook and is often credited with putting the “love” into the food; Kim Brotherton, a waitress whose two biggest rules are throw away your

own spit cup and keep the dog burrs outside; waitress Antonia Valdez, the grill’s jokester; cooks Jason Gould and Justin Chandler, who each have their favorite things to prepare and offer recommendations to folks who may not know just what they want to eat; and Webb, the youngest member of the J&P family who said she has stopped buying groceries and just eats there; they are all part of the allure of this West Texas destination.

The grill is open from 11 a.m. to 9 p.m., but it also has a fully functioning bar which keeps them open for a few hours more. J&P’s is open Monday through Saturday and closed on Sundays. However, if business is slow, or the fish are biting, they’ll hang a sign on the door to indicate they’re closed for the day. Check their official Facebook page - https://www.facebook.com/ thejandp - if you want to learn more. •

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Happy 4th of July PDSM 1-4 Page

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A big thank you to the Del Rio Community for voting us one of the best for 2 consecutive years. We will strive to continue to assist you with the best service and with all your real estate needs.

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www.rmontgomeryrealestate.com GRANDE / JULY 2018

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CLOSET CONFIDENTIAL

Jacinto “Chinto” Rivera Jr. Story and photos by MEGAN TACKETT

Editor’s note: “Have a little humor, man.”

Jacinto Jr. won’t admit that his persona is one of the most recognizable in Del Rio’s restaurant scene. Without giving it too much thought, he decided to utilize his image a couple years ago to help promote the family business in a way that would give him and customers a little laugh. His style is equal parts identifiable, subtle and relaxed, making him the perfect choice for this month’s edition of Closet Confidential.

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The United States of Chinto as portrayed by Del Rio woodworker Jason Kidd.

Silver bracelet with two sides of a Saint Benedict medal.

Building a brand I came up with the concept and wanted it to be like an campaign advertisement. I started making Chinto’s t-shirts about 10 years ago and I put my face on them two years ago.

Keeping humor in mind I just thought it was funny. If nobody wants to buy them at least I have a whole wardrobe. But they ended up selling well. I wanted it to say certified MexicanAmerican, which is ridiculous, no one can be a certified Mexican-American. It’s Chinto’s humor.

Patch perfect My buddy Omar Smith designed the patch and I designed the shirt from the patch.

He made made my hair a little too brown.

We’re going to have to add some gray in there.

Customer reaction A lot of people love it. Especially out-oftowners. They always want something to remember where they’ve been. But now my friends are giving me crap saying I need to get the “Taco Life” tattoos.

Jacinto’s hair My buddy Manny has been doing my hair for the past few years. I like having a good haircut. Before this I had my hair down to my shoulders.

The hats sell pretty well. I have the trucker hats for now but everyone is looking for the ones for the stitching so we’ll get those soon.

Past designs One t-shirt said “I don’t always eat Mexican food but when I do I eat at Chinto’s,” like the Dos Equis ad. Another was “A taco a day keeps the cu-cuy away.” That’s the Mexican boogeyman. We also did one that said “Super Tacos” in Star Wars letters and it said “May the hunger be with you.”

Incorporating culture I told him to throw an American flag in the background of the patch and there’s some Mexican flag colors too. I’m really big on my culture. But I love America. This is the land of opportunity. People don’t realize how awesome they have it.

I just thought it was funny.

If nobody wants to buy them at least I have a whole wardrobe.

My wife got these for me. It’s just a reminder to slow down, calm down a little bit, breathe, pray about it.

My mom gave me my rosary. I never take it off. Only to pray.

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Summer Cooking Style Cook your steak to perfection with this Cuisinart steak thermometer.

Find them at Marshalls.

Top off your bottle with a fun flamingo Tommy Bahama wine stopper. Also available in pineapples, palm trees and sea turtles at Marshalls.

Get the back yard party started with these cool finds

These whimsical bag clips keep your snacks fresh and might even bring a little smile to your face. Grab them at Marshalls.

Fill this colorful serveware with your favorite summertime spreads, perfect for your next backyard barbecue. Find it at JCPenney.

Hold your summer sips in this gorgeous ombre beverage dispenser. Find this one at Ross.

Colorful colanders bring a pop of life to your kitchen cupboards. Also available in pale pink at Ross.

Fry up some flavor with this unexpectedly bright frying pan.

Pick up this paisley pan at Ross.

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Upgrading your kitchen textiles is a great way to bring a little pizzaz to the kitchen. Grab these dishtowels at JCPenney.

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Texas Caviar Recipe by JOSEPH PAGAN; photo by MEGAN TACKETT

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INGREDIENTS

METHOD

2 cans black beans, drained 2 cans pinto beans, drained 2 cans white corn, drained 1 bell pepper, finely diced 1 red onion, finely diced 2 habañero peppers or cups of green chili 1 handful of fresh cilantro ½ tablespoon olive oil ½ teaspoon garlic powder ½ tablespoon freshly squeezed lemon juice ¼ cup white granulated sugar 1 diced avocado (optional)

• Pour beans, white corn, bell pepper and onion into medium-sized bowl and mix gently.

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• Add habañero peppers if you want to bring the heat, green chili if you want to keep it mild.

• Mix in chopped fresh cilantro, olive oil, garlic powder, lemon juice, sugar and avocado.

• Pour mixture into large decorative bowl, grab a bag of your favorite tortilla chips and enjoy!

Happy 4 of July

We are Honored to be Voted one of the Best in 2 Categories!

Thank you for all your business and continued support!!

Voted For

BEST

WINGS Voted BEST

2018

MARGARITAS WEEKLY SPECIALS

MON: Kids EAT FREE TUES: $0.69 WINGS WED: $1.19 TENDERS TUES/THURS: $2.99 MARGARITAS

GRANDE / JULY 2018

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Summer ip S The Paloma Recipe by MEGAN TACKETT and photo by KAREN GLEASON

Summer time calls for backyard barbecues, pool-side lounging and refreshing, citrus-based sips. The Paloma is a traditional Mexican cocktail that combines tequila with the sweet tang of grapefruit, a zip of lime and effervescent carbonation. Try our version that features fresh-squeezed juices, Texas tequila and the border’s favorite mineral water.

Ingredients

Method

• One ruby grapefruit • One lime • 1.5 oz. tequila (try Republic tequila) • One Topo Chico • Salt

• Squeeze juice from half of one grapefruit into a cocktail tin.

• Add tequila and ice and shake tin vigorously.

• Create a salt rim but pouring salt onto a small plate, rubbing lime wedge along a glass rim and dipping the glass into the salt.

•Fill glassware with new ice.

• Strain cocktail contents into glassware and top with Topo Chico until full.

• Garnish with lime wedge, serve and enjoy!

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Our second GRANDE year Meet the models who graced the magazine’s cover over the last year

AUGUST - Madaelyn Zaragoza soaks in a shallow stretch of the San Felipe Creek near Rotary Park for the cover of our August issue, which explored Del Rio’s popular summer activities. Zaragoza graduated from Del Rio High School in June and plans to join the U.S. Navy.

SEPTEMBER - Del Rio High School cheerleader Janel Meza appeared on the cover of our September issue, which looked at Del Rio football’s history and traditions.

Meza graduated from DRHS in June and plans to join the U.S. Coast Guard.

NOVEMBER - Derome West, a helicopter pilot for the Texas Department of Public Safety, appeared with his crossbow on the cover of our second-annual hunting edition. West is an avid outdoorsman and recently returned from a hunting excursion in New Zealand.

DECEMBER - Former U.S. Air Force airman and retired civil maintenance analyst for Laughlin AFB Jack Bloom posed as Santa Claus for the cover of our December issue. Bloom has dressed as Kris Kringle for the children of Ciudad Acuña and Del Rio for the past 15 years.

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OCTOBER - Elizabeth Rodriguez haunted J’s Barbershop storage room in Dia de los Muertos makeup by Kim Dupill for the cover of our October issue. Rodriguez graduated from Del Rio High School in June and will play collegiate softball for Laredo Community College this fall.

JANUARY- Recent Del Rio High School graduate Clarissa Rosales posed with a basket of vegetables on the cover of our January edition. Rosales also modeled in the issue’s photo spread with her DRHS volleyball teammates. Rosales is currently pursuing a teaching degree at Southwest Texas Junior College.

FEBRUARY- Mia Hernandez and her furry friend Zoey made the cover of our February issue, which explored the love humans have for their pets. Mia and Zoey are still BFFs who often wear matching or complementary outfits.

MARCH - Natalie Granatelli is still roasting beans in her backyard and supplying the coffee-obsessed with the ensuing product, marketed through her Branelli Coffee Co. She is often assisted by her daughter Brynn and husband Joe.

MAY - Julie Diaz, who posed as ‘La Adelita’ on the cover of our May 2018 issue, is still working as a full-time teller at Border Federal Credit Union. Diaz said she also hopes to return to school to study education.

JUNE - Ixel Frescas is getting ready to enjoy her summer. She was our cover model as well as the third runner-up and Miss Photogenic for this year’s Miss Val Verde Pageant.

GRANDE / JULY 2018

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FABULOUS FOURTH City celebration promises music, food, fun and fireworks Story and photo by KAREN GLEASON

USAF Maj. Regina Wall, right, and her daughter Felicity Wall hold U.S. flags and wave at crowds lining South Main Street as they ride on the Del Rio Elks Lodge #837 float in the 2017 Fourth of July Parade.

Many Del Rio organizations and businesses participate in the annual Fourth of July Parade, often bringing family members and friends to ride with them.

Representatives of the Del Rio Police Department, Val Verde County Sheriff’s Office and the Laughlin Air Force Base Color Guard lead the 2017 City of Del Rio Fourth of July Parade.

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American G.I. Forum Queen Erica Diaz waves at the crowds during the 2017 Fourth of July Parade on South Main Street.

Runners young and old set out along the San Felipe creek walk near the Dr. Alfredo Gutierrez Jr. Amphitheater at the start of the 2017 Fourth of July Color Run.

D

el Rio’s annual Fourth of July celebration promises a two-day event filled with music, food and

fun.

Most of the festivities will be centered on the Dr. Alfredo Gutierrez Jr. Amphitheater and the areas on the south side of the San Felipe Creek surrounding it.

The fun kicks off Tuesday, July 3, at 6 p.m. with a performance by the Casa De La Cultura’s folkloric dancers on the amphitheater stage.

Also on July 3, the Latino Coalition Foundation, which is sponsoring a number of the musical acts performing in the event, will present the annual Gutierrez Family Scholarship on the stage at 7:30 p.m.

Del Rio Mayor Bruno “Ralphy” Lozano is scheduled to say a few words of welcome at 8 p.m., and the mayor’s remarks will be followed by Roger Velasquez and the Latin Legends at 8:30 p.m.

Raulito Navaira y Grupo Remedio will

perform on the main stage at 10:30 p.m. on July 3.

Event organizer Leno Hernandez, who is also the director of the Paul Poag Theatre for the Performing Arts, said a second stage will be set up off De La Rosa Street on the south side of the Joe Ramos Center for additional musical acts.

Three Del Rio groups will perform on the second stage beginning with Family Jewelz at 6 p.m. on July 3. Family Jewelz will be followed by the group Ave. F at 8 p.m. and the Moon Caps at 10 p.m.

The music continues at 6 p.m. on July 4 with Peter Herrera and band.

Lozano and members of the Del Rio City Council will again speak to those attending the event at 7 p.m. on July 4, to be followed by the headliner performance, titled “Dream Concert Live.”

“Our headliner is going to be a two-hourand-15-minute show, Las Vegas-style, live performance that’s going to feature

American icon-performers. We’re talking about tribute artists, but they literally are Vegas quality,” Hernandez said.

Among the tribute artists are a worldrenowned Michael Jackson impersonator, as well as Elvis Presley, Stevie Nicks, Tom Petty, Ozzy Osbourne and Rod Stewart, who performed at the Paul Poag earlier this year.

The Dream Concert Live begins at 7:45 p.m. on July 4, and each of the participating artists will perform five or six songs.

Performing on the second stage on July 4 will be Hugo Guerrero at 6:30 p.m. and Conujunto Mi Rey, a Del Rio group, at 8:30 p.m.

“This year, for the first time ever, we will be having a two-day carnival during the festivities,” Hernandez said.

The carnival will includes five rides, a carousel and a “Berry Go Round” for children and youngsters and a pirate ship ride, a big swing and a ride called the Heart

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31

City of Del Rio 2018 Fourth of July Events Schedule • All events and performances will be held at and around the Dr. Alfredo Gutierrez Jr. Amphitheater unless otherwise noted July 3 7 p.m. to 11 p.m. – MacGregor Entertainment Carnival featuring carousel, pirate ship ride, Heart Flip, Berry Go Round and Swing Ride Stage A 6 p.m. to 7:30 p.m. – Casa De La Cultura folkloric dancers 7:30 p.m. to 8 p.m. – Gutierrez Scholarship Fund award by the Latino Coalition Foundation 8 p.m. to 8:30 p.m. – Del Rio Mayor Bruno “Ralphy” Lozano remarks 8:30 p.m. to 10 p.m. – Roger Velasquez and the Latin Legends 10:30 p.m. to midnight – Raulito Navaira y Grupo Remedio Stage B 6 p.m. to 7:30 p.m. – Family Jewelz 8 p.m. to 9:30 p.m. – Ave. F 10 p.m. to 11:30 p.m. – Moon Caps July 4 8:30 a.m. – Ram Country Color Run along the San Felipe Creek begins at amphitheater 10 a.m. – Fourth of July Parade on South Main Street 6 p.m. to 10 p.m. – MacGregor Entertainment Carnival featuring carousel, pirate ship ride, Heart Flip, Berry Go Round and Swing Ride 6 p.m. to 7 p.m. – Peter Herrera and band 7 p.m. to 7:30 p.m. – Del Rio Mayor Bruno “Ralphy” Lozano and city council member comments 7:45 p.m. to 10:15 p.m. – Dream Concert Live 10:15 p.m. to 10:35 p.m. – HEB Fireworks Spectacular

San Felipe Exes Queen 2016-2017 Symantha Cardenas shows off her patriotic spirit as she rides in the 2017 Fourth of July Parade.

Stage B 6:30 p.m. to 8 p.m. – Hugo Guerrero 8:30 p.m. to 10 p.m. – Conjunto Mi Rey * Food, drink and merchandise vendors will be in the area throughout both days ** There will be a small fee for the carnival rides; tickets will be sold for $1 each, and each ride will cost two to three tickets

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GRANDE / JULY 2018

Del Rio Police Department Chief Fred Knoll Jr. and DRPD Capt. Robert Guzman, right, greet crowds lining South Main Street during the city’s 2017 Fourth of July Parade.

The Fourth of July is usually very hot, and the celebration in 2017 was no exception. Here, Del Rioans enjoy the San Felipe Creek during the festival.

Flip for teens and adults.

The annual Fourth of July events will also include a fun run along the creek sponsored by Ram Country, which will begin at 8:30 a.m. on July 4 and the city’s annual Fourth of July Parade, which will proceed along South Main Street at 10 a.m. on July 4.

The two-day celebration will end with the traditional fireworks display, scheduled to begin at 10:15 p.m. on July 4.

Hernandez said the city is making several changes this year to make the event more family-friendly.

First, the city has purchased a number of sun shades to create more shade on the seating area of the amphitheater and on several surrounding sites.

Second, the city has lowered the price for local food trucks and vendors to participate, and Hernandez said he expects much more participation from those small businesses this year. •

Del Rioans attending the annual Fourth of July festivities are encouraged to bring swimsuits and water toys to enjoy the cool waters of the San Felipe Creek, like Alma Rojas.

GRANDE / JULY 2018

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Poolside Posh Unwind in these stylish, summer wardrobe staples from JCPenney.

Photos by Vanessa Salas Photography Styling by Megan Tackett Wardrobe provided by JCPenney

Sydney swings in a blue Okie Dokie toucan tank top and pink shorts.

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GRANDE / JULY 2018

Ellie spins a pinwheel in a pink Okie Dokie short sleeve romper.

Keegan barbecues while wearing a Xersion mint green jersey t-shirt and pineapple embroidered Arizona havana shorts.

Ellie hangs out poolside in a blue and white striped Okie Dokie ruffle t-shirt and khaki shorts.

GRANDE / JULY 2018

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Keegan and Robyn set relationship goals in JCPenney fashions.

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GRANDE / JULY 2018

Keegan and Ellie enjoy a sunny summer morning in JCPenney fashions.

Sydney smiles with a beach ball in a black Okie Dokie short sleeve sheath dress.

Sisters Ellie and Sydney get their feet wet in summer fashions from JCPenney.

GRANDE / JULY 2018

39

Sisters Sydney and Ellie are all smiles in JCPenney fashions.

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GRANDE / JULY 2018

Robyn wears a coral Liz Claiborne floral print fit and flair dress under a grapevine covered trellis.

Special thanks to our models: Robyn, Keegan, Sydney and Ellie Maple, our hostess Alma NuĂąez, our photographer Vanessa Salas and JCPenney for providing the wardrobe for this shoot.

GRANDE / JULY 2018

41

A GRANDE LIFE

Adan Cortez Story and photo by KAREN GLEASON

A

cadre of students at Del Rio High School is honing knife skills under the watchful eyes of Chef Adan Cortez, but they’re also learning some valuable life skills.

Cortez teaches introduction to culinary arts, culinary arts and advanced culinary arts at the high school, and this November, he will mark his third year as an instructor there.

Cortez has 12 years of experience in the culinary arts. He is a 2006 graduate of the Texas Culinary Academy in Austin, a school that recently became the College of Culinary Arts.

“From there I started working in the restaurant industry. I’ve worked in barbecue, I’ve worked in Mexican restaurants. I’ve worked in bars, fine dining, even a supermarket. I’ve kind of dabbled in a little bit of everything,” Cortez said.

“All 12 years that I was in the industry, I loved it,” he said.

Cortez freely admits he wasn’t a kid who learned his love of cooking by looking over his mother’s or his grandmother’s shoulder.

“I was one of those kids who sat down at the table and said I was hungry and food would magically appear. I mean, I’d watch my mom cook, but cooking was just foreign to me,” he said.

Cortez said his love of preparing food for others grew out of a series of impromptu feasts he orchestrated while living with a group of friends in Austin.

“I was actually going to UT Austin at the time, and I was going for a history degree because I wanted to be a history professor, but in my senior year, I dropped out. I was working at Office Depot. I was there for two years, and I worked at Office Depot both years.

I’d get this overtime check every month and use it to do these glamorous events. I had little parties at my house, and we’d eat gourmet food, and a friend told me, ‘Why don’t you go out and be a chef or a caterer?’ So I went down to the culinary arts school to take a look and the next thing I know, I’m signing papers to be a student,” he recalled.

A native of San Benito, Texas, Cortez said he moved back to the Rio Grande Valley in 2007 and began work on his teaching degree, which he earned from The University of Texas at Brownsville.

Cortez said he was drawn to the teaching aspect of the culinary world because his mother is a teacher, as are other members of his family.

“I’ve always liked training people,” he said. “Teaching has always been a part of my life, and it’s really helped me clarify my purpose. I think it’s more of a calling and something I just pushed to the side for a long time, so for me to be here is a great blessing.”

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Cortez’s easy-going demeanor and his peaceful presence belie a life that hasn’t always been easy.

“I grew up in a broken home. My mom got divorced from my dad when I was six years old and from day one, she was always trying to better her life, so she started working three jobs, she went to college off and on, so we really didn’t see a lot of her .When we did see her, she was always loving, but we were always scrounging and every dime we had went directly to pay bills, to buy food and straight to college.

“Me, my brother and my sister learned how to take care of ourselves, so it was one of those things where we developed a real tight unity and from there, we taught ourselves how to cook, we took care of the house while my mom was working,” Cortez said.

He admitted when he entered college he began struggling with drug and alcohol addiction, but said his life began to change after a church retreat he reluctantly attended in late 2010.

“When that happened, I knew my life had to change, and I had to do something different. I guess that’s where the calling began,” he said.

Cortez said he tries to impart more than simple “book learning” to his students at DRHS. “One of the biggest things I try and tell them is that we have to have a work ethic. Unfortunately, we are growing up in a time where everything is at our fingertips and if you have to move more than two feet to get something, it’s too far . . . Something I push is for them to have confidence in their skills. Every one of my students is awesome, every one,” he said.

Cortez partners with Rafael Flores in the Armpit of Texas food truck and said it’s important for the community to grow its own restaurateurs and servers.

“As a partner, he (Flores) comes out and teaches my kids how to do simple gardening, how to work a kitchen. We also partner with Buffalo Wings and Rings. Eddie Amezcua has been a lifesaver. He has helped us with our FCCLA club to be able to travel and he’s offered positions to some of the kids and he’s very supportive. One of our mottos is ‘Connecting students to careers,’ and I think that’s one of the big things we’re doing here,” Cortez added.

“I think one of the things I’d like the readers to know is that to me, Del Rio is an oasis. It’s a fountain for us to drink from and to learn from and to grow with. I hear a lot of people say there is nothing to do here and there’s so much beauty, there’s so much opportunity here. We just have to get out of our own little worlds and go out and find it.” •

GRANDE / JULY 2018

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Luis “Lou” Echavarria inserts a pizza into the woodfire oven.

A New York slice in Del Rio Lou’s Woodfire Pizza brings unique Big Apple taste to the border Story by JOSEPH PAGAN; photos by KAREN GLEASON

T

here is no denying Del Rio loves its tacos and barbecue. There are a plethora of places I can go to get tacos and barbecue in Del Rio. There are even a fair amount of options for pizza: offerings from three chains and the always-popular Mr. Gatti’s.

But as a New Yorker, I am often critical of pizza anywhere I go outside the northeastern U.S. What can I say?

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GRANDE / JULY 2018

I’m a bit of a pizza snob.

However, my pizza prayers were answered in 2014 when I met a young man named Luis “Lou” Echavarria, a native Del Rioan who opened Lou’s Woodfire Pizza, 2409 Veterans Blvd.

A hip-hop loving, Supreme-wearing, Mike Tyson fan and pizza-obsessed kid, Echavarria in 2012 began working on a lifelong dream to open a pizzeria.

“I could have gotten a job at any place, but it was past that point in my head. I wanted to learn how to do this. I was tired of people saying Del Rio is boring and that we don’t have anything,” Echavarria said. “I decided to bring my idea back to Del Rio and invest in my city.”

His journey as a pizza business owner started when he traveled to Staten Island in 2012 and began his apprenticeship

Pizza glorious pizza.

in the pizza business under the tutelage of pizzeria owner and chef Scott Constantino.

“Instead of just working at a pizza place here, I figured if I was going to learn and get ripped off by one guy, then I could go to another place and learn. When I decided to go somewhere and actually learn, I went to Staten Island and put down $2,000 to learn in the basement of a Good Fellas Pizzeria. I thought to myself, ‘What am I doing?’ I was scared in the beginning,” Echavarria said.

Following his week in New York, it took another two years before Lou’s Woodfire Pizza became a reality.

“I didn’t want to work for someone anymore. I wanted to be the best. I came back home, but I always had this idea to open this place. . . It took two years, convincing the bank, with the business

plan, and I still had doubts,” he said.

Echavarria thought he would start small and test the waters, so he bought a small oven that would only cook a single

“I decided to bring my idea back to Del Rio and invest in my city.” pizza at a time.

But a piece of advice from Constantino, his teacher and mentor, changed his approach and perception on his own business: “I wish you the best of luck, but

there is no halfway to success, so get the bigger oven.”

“When I bought the small oven, I was 26 and just happy to open this place but I was testing it out. I had doubts; people told me it wouldn’t last. But I wanted it to work,” Echavarria said.

Four years later, Lou’s is still going strong.

“We had complaints in the beginning, but we learned from them. One negative comment is a positive to me, because I am already hard and negative on myself, and maybe their negative comment or observation was the answer I needed to change something. We have changed our dough recipe five times. Our new oven is a wood fire oven that is a mix of gas and oak wood, and it rotates, and instead of several people manning an oven, it’s like two-and-a-half minutes at 675-700

GRANDE / JULY 2018

45

Luis “Lou” Echavarria doing what he does best.

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Sergio Calvillo and Luis “Lou” Echavarria posing with their pepperoni creation.

degree-oven. It fits around eight pizzas.

We have grown a lot since that first year, and we are always trying to improve,” Echavarria said.

As the years have gone by, Echavarria said he has always wanted to create an environment where you enjoy both the food and the interactions with the staff.

“We still get brand new people; we never did a grand opening,” said Echavarria. “We make the pizzas with

fresh ingredients, and we put a lot of our personal touch into what we do. This place is a friendly place. I wanted it to be a place for friends to come, and a lot of the customers became my friends, and they come back and talk to me and enjoy what we make.

“I wanted to make something different for Del Rio. It’s an escape, but it’s still Del Rio. I am influenced by hip-hop culture,” Echavarria said. “I pay attention to detail,

and I hope it shows.”

Indeed it does Lou. “In due time, I want to expand, maybe make a chopped cheese (similar to a Philly cheese steak) and other items on the menu, but I want to keep showing that we make something that’s fresh and with love,” he said.

Lou, you had me at pizza. And now chopped cheese? The future is looking bright, and it’s looking tasty. •

GRANDE / JULY 2018

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Grilling Greatness From bragging rights to big bucks, competitive cooking continues to grow in Del Rio Story by BRIAN ARGABRIGHT and photos by BRIAN ARGABRIGHT and LUPE COSTILLA

Joey Vasquez of Grumpy’s Barbecue works on his team’s pork rib entry for the 2011 Second Backyard BBQ Cookoff held at Plaza del Sol Mall. Grumpy’s Barbecue finished third in the pork ribs division. Teams that compete in these kinds of cook-offs usually prepare brisket, chicken and pork spare ribs to be judged.

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GRANDE / JULY 2018

F

rom bragging rights to big money, competitive barbecuing has come a long way.

When it comes to grilling or smoking, any pitmaster worth their salt has their own technique to ensure their meat comes out just the way they like it. Anyone can throw together a barbecue in their backyard, but for a growing number of Del Rioans, the allure of finding out just who is the best at it is too much to ignore. That’s where competitive cooking comes into play.

Lupe Costilla is one of the forefathers of the modern competitive cooking movement, and after 10 years of grilling and grinning, he said the cooking landscape in Del Rio is as strong as ever.

“It all started with just a bunch of friends talking to each other.

You’d eventually get someone saying, ‘well so-and-so’s brisket is better than yours,’ or ‘so-and-so’s chicken is better than yours’ and you’d just throw a cookout together to see just who was the best,” Costilla, who recently retired from the San Felipe Del Rio CISD as a security officer, said. “My first competition was in 2008.

(Child Protective Services) had a cook-off at the mall, and I wound up taking second place behind Red Fernandez and I got hooked.”

Two years after that, Costilla organized the Backyard BBQ Cookoff, a fundraising cook-off for the Del Rio High School track and field team. The first prizes were t-shirts and trophies. Now he organizes events where it’s all about big money and points to advance to bigger competitions.

“Back then it wasn’t for money. It was all about fun and trophies. Now there are some teams who won’t go and compete unless there’s money on the line,” Costilla said. “In 2012 we became sanctioned with the Lone Star Barbecue Society and started awarding points for teams to compete at those bigger events where the big money is.”

Costilla isn’t just an organizer. He remains active on the competitive cooking scene with his team, Salt-N-Lemon Pepper B.B.Q, which also features his brothers-in-law Brock Gee and Jesus Limon and his stepson Mario Martinez. In 2013 the team competed against about 400 cookers in San Antonio and garnered a second place finish in the “You Pick It” division.

Competitive cooking teams typically have to prepare three types of meat – brisket, chicken and pork spare ribs – and each meat is judged on a scale of 1 to 10 in several different categories such as appearance, aroma and, of course, taste. Judges typically get one bite and then jot down their scores. The entries are presented in plain packaging with no identifiable markers except for a number that denotes which team submitted it, and judges don’t know which numbers go with which teams. The higher the score, the better chance for a win.

But competitive cooking doesn’t come cheap. Entry fees can be several hundred dollars, and because teams typically have to provide their own meats, that means even more money committed to the cause.

“A lot of guys get sponsors to offset the costs. Think about it – you have to buy the brisket, the chicken, the pork spare ribs and then there’s the marinade, the seasonings, the wood or charcoal and, of course, your pit,” Costilla said.

The pits used in competitive cooking can range from small pits that can cost two to three hundred dollars to what Costilla describes as “monster smokers” which can range in the tens of

Competitive cooks use grills of all shapes, sizes and costs. Lupe Costilla said he’s retired his original competitive grill, top, which featured compartments for grilling and smoking, and has begun using his new grill as he travels and competes in places such as San Antonio and San Angelo. Grills can range in prices from a few hundred dollars to tens of thousands of dollars.

GRANDE / JULY 2018

51

Max West cuts into a piece of his team’s brisket during the Backyard BBQ Cookoff held at Plaza del Sol Mall. Competitive cooking teams will prepare several pounds of brisket, chicken and pork spare ribs in order to find just the right entry to submit to judges. Their entries are judged on a variety of factors including appearance, aroma and taste.

Lupe Costilla uses an electric knife to cut his brisket in his backyard. Costilla said he takes every opportunity to cookout as a chance to hone his skills for the next competitive cook-off he enters.

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GRANDE / JULY 2018

thousands of dollars.

“My first pit cost $175. My latest one cost about $5,500. I know people whose pits cost around $15,000. But it doesn’t matter what you cook with.

What matters is if you can cook or not,” Costilla said.

Costilla said that after all his years of competing he has own techniques and tricks, but he’s also always trying to get better. He said every cookout with the family or friends is a chance to improve.

“My family are my judges and they can be cruel,” Costilla said with a laugh. “To me, competition is relaxing. I don’t take it too seriously, but don’t be fooled. I’m always in it to win it.”

There are four to five big cook-offs in Del Rio each year. Costilla’s small fundraiser, which began with just 11 teams, has morphed into an annual

Muscular Dystrophy Association cook-off that draws nearly 50 teams and doles out $5,000 in cash prizes.

It skipped this year due to a death in the family, but Costilla said it would return in 2019 bigger and better than ever.

According to Costilla, there are about 38 competitive teams in Del Rio, and the best ones are present at every big cook-off in this area.

“We’ve got a lot of great guys competing right now. There’s Big Lou – Louie Faz, Al Flores, who’s won the MDA event before, Eddie Amezcua and his team, Mike Reyes, and Tracy Douthit and his Howl at the Moon team that’s won the MDA event three times. Those are the guys to beat around here,” Costilla said.

“It’s fun to walk around and talk to your competitors. It’s like a big family.” •

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Laughlin AFB sets open house

LEGENDARY LA ADELITA

• Commecial • Residential Call today for a free Estimate Mario A. Perez 830.765.1428 mapco3@yahoo.com

A rare look inside the former home of the infamous doctor

FATE BELL

The story of a 13-year-old girl who joined the Mexican Revolution

NATIVE SON

KEEPING THE PAST ALIVE

Metalworker welds intricate characters

$3.99

JUNE 2018

BRINKLEY MANSION

A new mom shares her postpartum emotional battle

MAN OF STEEL

MARCH 2018

MAY 2018

SECRET STRUGGLE

FIESTA OF FLIGHT

MADE IN DEL RIO GRANDE / MARCH 2018

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THRIFTY CAUSE

LAUGHLIN HERITAGE

Laughlin spouse store aids nonprofits

Museum preserves base history

APRIL 2018

$3.99

A SALUTE TO LAUGHLIN GRANDE / APRIL 2018

Rose Mary Whitehead Jones established a museum to preserve the past

MAY 2018

$3.99

A tour to Seminole Canyon’s famed painted shelter

New Mayor Ralphy Lozano talks about his journey

Mujeres Fuertes GRANDE / MAY 2018

JUNE 2018

$3.99

Rediscover Del Rio

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GRANDE / JUNE 2018

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WE ARE LOOKING FOR MEN AND WOMEN TO MODEL IN FUTURE ISSUES OF THE MAGAZINE. If you are interested, send photos and contact information to Sandra Castillo at the following email: sandra.castillo@delrionewsherald.com or call 830-775-1551.

For story and photo ideas, email Karen Gleason at the following: karen.gleason@delrionewsherald.com GRANDE / JULY 2018

53

Last Look

Hey readers!

I hope you made it through this month’s issue without having to take too many snack breaks. As someone who has a wedding dress to fit into in four months, these past few weeks have been challenging for me to say the least.

This month, we explore our local restaurant and culinary scene. Although Del Rio might not have the abundantly diverse selection as other cities, what our community might lack in volume, we compensate for in virtue. We also, of course, take a moment to acknowledge our national day of independence and give ourselves, as a publication, a big pat on the back for lasting two years.

Over the last couple weeks, we met with our cover models from the past year to remind them again how much we appreciate their participation with this monthly project we call Grande. A handful of them are wrapping up their high school careers and we wish them the absolute best in their futures!

When Karen brought up the idea of doing a story about Del Rio’s frozen desserts, I eagerly jumped at the opportunity, because if I had to rank my favorite things about Del Rio, coconada definitely makes the top three. I had so much fun visiting a selection of our city’s raspa joints, and there are still more to discover.

My friend Robyn Maple and her adorable family agreed to model for our “summer backyard barbecue” themed fashion shoot. Her daughters are so sweet, I can barely handle their little smiles. And major props to Keegan Maple for being such a trooper.

Before we go, let me briefly recount my first interaction with Jacinto Jr. During one of my early visits to Chinto’s, I made the naive mistake of asking if I could substitute the restaurant’s refried beans for black beans. I received Comedy Central level roast from Chinto Jr., much to my fiance’s enjoyment, and ever since I’ve been moderately terrified of him. I’m happy we had the chance to chat, during which I hopefully redeemed myself as a human being.

I hope this issue has inspired our readers to try their hand at a new recipe or patron a new restaurant. There’s much to love about Del Rio’s food culture and we’re excited to revisit the topic (and the restaurants) in the future. Thanks again for reading and have a great month!

Megan Tackett Creative Director

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GRANDE / JULY 2018

Photographer Vanessa Salas gives direction during this month’s fashion shoot.

Ricky Acuña makes a rainbow raspa at Raspa King. In the absence of any cats, Megan attempts to photograph Alma’s Nuñez’s birds. Tacos illuminate at Chinto’s.

Voted Best Dealership Best Salesperson & Best Mechanic SHANE QUINN General Manager

DAVID HOWARD USED CAR MGR

JULIO DELGADO FINANCE MGR

SUZANA TREVIÑO

RUBEN SALAS

PABLO RODRIGUEZ

MICHAEL BENACCI

DONNIE FERNANDEZ

MEL RODRIGUEZ

CARLOS ROBLES

REMI ROJO

Brown Automotive Center Find New Roads

SALES: Mon-Fri: 8am-8pm • Saturday: 9am-6pm SERVICE: Mon-Fri: 8am-6pm

The New Standard Of The World

† Plus tax, title & license * Chevrolet Conquest Bonus * General Motor Trade In Assistance ** GM Conquest

2520 Veterans Blvd. • Del Rio, TX • 775-7550 • 1-800-725-7550 • www.brownautocenter.com

PETE ORTIZ General Sales Manager

Quality Selection Value

GRANDE / JULY 2018

55

Jump

into Summer Safety!

What’s not to love about summer? Long days, being outside, cooling off in a pool or the lake is fantastic! With just a few safety tips, summer can be even better.

Life vests are a must when boating for children under 13 and for inexperienced swimmers in the lake. Choose one that fits snugly and is approved by the U.S. Coast Guard.

Stay hydrated! We all know it is HOT here! Be sure to drink lots of WATER.

WALK-IN CARE

830.768.9200 M- F 11 to 8 Sat 10 to 6 Sun 1 to 5

Make sure the screens on your windows are secure enough that a toddler can’t push them out and fall.

Be mindful of heat stroke and heat exhaustion.

Hot, red skin, high body temperature and a rapid pulse are all danger signs.

Know the signs of a serious allergic reaction: rash, swelling of the throat, wheezing, itching.

And don’t forget the sunscreen!

A PEDIATRICIAN IS NOW AVAILABLE TO ASSIST AT THE WALK-IN EVERY DAY EXCEPT SUNDAY! 56

GRANDE / JULY 2018

READ VVRMC’S SUMMER EDITION OF “KEEPING WELL” FOR MORE SUMMER SAFETY INFORMATION! For more information go to:

VVRMC.ORG/SERVICES/ VVRMC-HEALTH-CLINICS/ WALK-IN-CLINIC/