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358 02/2019
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L E T T E R F R O M T H E E D I T O R Seduce your tastebuds with this food issue of RIO! In the pages that follow, we share photos and exclusive interviews from the best restaurants in town. On this month’s cover, we feature one of my favorite breakfast/brunch spots in Laredo, La Finca. Now, onto what’s inside: Erica Carranza gives us the rundown on what’s new at her restaurant, Casa Mexico. We also visited one of the most popular eateries in our city, Sushi Madre, where we got to taste their delicious sushi rolls and their spicy green beans with shrimp, meat and chicken. Our intern from TAMIU, Scarletth Merkley, caught up with the team behind Lolita’s and covered their culinary event, Beer and Cheese Night. Also, Scarletth captured the scene at the Taste of Laredo and experienced flavors from various restaurants in Laredo. As always, be sure you check out our event section for local happenings, including the Annual Menudo Bowl, Noche de Agave and Laredo’s nightlife scene. Look for RIO at your favorite restaurant, boutique, or local store, and get ready for a satisfying read where you’ll get to take a culinary tour of our city. #eatlocal
Cheers! Alejandra Cantu
STAFFEDITORIAL
Ninfa Cantú Deándar PUBLISHER
Alejandra Cantú EDITOR
Rafael S. Gutiérrez ART COORDINATOR
Verónica Ibarra
EDITORA ESPAÑOL
Mario Lopez Scarletth Merkley CONTRIBUTORS
Javier Carreon AD DESIGN
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EVENT
Courtesy photos
HAPPY STOMACHS AND MENUDO BOWLS
On January 19th, families and friends gathered together at L.I.F.E. Downs Grounds to celebrate the 24th annual Crime Stoppers Menudo Bowl. This year’s Menudo Bowl cook-off consisted of 30 teams who prepared different recipes of menudo for the public. From live music to trail riding and all the food in between, Laredoans had the chance to enjoy and witness another successful Menudo Bowl to raise money to fight crime in the community.
Chacho Sosa and Amalia Quintanilla
Frankie Pea, Roberto Estrada, Beto Cardenasand Ramiro Rodriguez
Elizabeth Lizarraga, Arely Zavala and Mariana Cordoba Fernando Castillo, Alberto Esquivel and Ramiro Rodriguez
Ermenegildo Gonzalez, Ricardo Villarreal, Isidro Alaniz and Ismael Delgado Compean family Ali and Pat Vasquez
Lauren and Francisco Cavazos
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EVENT
Fotos por Betty Oliver
Fabiola Guerra, Carolina Ramos y A.J. Gutierrez
Alexa y Eduardo Mounetou
NOCHE
DE AGAVE En días recientes, la asociación de Laredo Webb County Bar Association, invitó a clientes y público para acudir a su evento, Noche de Agave. Éste se realizó el viernes 25 de enero en el Centro de las Artes de Laredo, Texas, donde los invitados gozaron de una noche de tequila y mezcal. También se disfrutó de música en vivo con Sauce The Band. Una gran porción de lo recaudado fue destinado para LAPS y Laredo Center for the Arts.
John y Alex Solis Diego Mounetou, Roger Garcia y Mathew Bryan
Ashley y Peyton Gubser
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Sandra ZuĂąiga y Cristina Ruiz De Castro
Adriana M. Garcia y Edward Webb Regina Portillo y Jose Dominguez
Vanessa Gonzalez y Enrique Medrano
Manuel y Gladys Esquivel
Pawel Szuszkiewier, Rosita y George Altgelt, Claudia Martinez y Nadia Plasencia
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Fotos por Betty Oliver
La gente de Laredo sabe pasarla bien y disfrutar de las noches en los lugares de atracción de la vida nocturna en Laredo. RIO salió de fiesta en Nuevo Laredo y visito La Terraza, que esta cumpliendo su 6to aniversario y Republica que cuentan con una atmósfera al aire libre, grupos en vivo, y deliciosas bebidas y comidas. ¡Música, diversión y entretenimiento!
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Ricardo Carrillo, Adriana Perez-Fuentes y Diana Gonzalez
Modesto Vazquez y Alma Gomez
Catalina Fernandez, Sandra Juarez y Fabiola Chavez
Modesto Vazquez y Alma Gomez Pedro Salcedo, Pedro Ortiz, Chacho Ramos, Jorge Armenta y Jesus Martinez
Ani Mora y Pipo Peña
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Susana y Chuy Jasso
Gabriel Niño y Elizabeth Gaymard
Armando Chacon y Claudia Guerra
Aide Castro y Aldo Mendoza
Sylvia Garcia, Bety Molina, Alma Fernandez y Tere Villagomez Oscar Treviño,Ashley,Gustavo y Cecy Puente, Gary Pedraza, Sandy y David Martinez, William, Amelie Treviño,S usana y Chuy Jasso Odila y Mariano Gamboa
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EVENT
Photos by Mario Lopez
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ANNUAL COMMANDER’S RECEPTION To inaugurate the 122 Washington’s Birthday Celebration, the Commander’s Reception took place on January 24th at Sames Auto Arena. Attendees were treated to food and beverages as they waited for the ribbon cutting. This moment serves as the beginning of a month-long celebration filled with numerous exciting events for the community.
Anilu Martinez, Joana de la Garza, Eva Martinez and Ulises Campos Cayetano Tijerina and Judith Marie Santos
Arleen Perez and Marissa Espinoza
Camila Sosa and Gabriela Jaime
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Armando Garza, Caludia Villarreal, Elia Guevara y Mark Blomberg
Nidia Weathers, Jay Puig and Rochelle Gonzalez
Roberto & Cordelia Valdez and Tano Tijerina
Sonia Benavides, Judy Martinez, Olga Gentry and Karina Alexander Guillermo Lopez, Jeanie Aguilar and Alberto Guajardo
Jesse Quezada, Narcizo Ramos, Sara Melendez and Chief Felix Chavez
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EVENT
Photos and editorial by Scarletth Merkley
TASTE OF LAREDO February is the month that belongs to the Washington Birthday Celebration. On Thursday February 7th, the Sames Auto Arena held the annual Taste of Laredo where food businesses, both local and franchised, came to showcase tastes of their menus. Accompanied with live country music and hundreds of people, the event was a success. Laredoans lined up to have a taste of their favorite foods and to try new businesses that just opened in our city. Elotes, smoothies, wings, cakes and macaroons, tacos, and grilled meats were among the options for tasters. Booths were decorated elaborately to attract the attention of the tasters. Texas Road House won first place for best dĂŠcor thanks to its massive grilling set up. Overall, the tasters of Laredo chose Longhorn Steakhouse as the Best Tasting Cuisine of the night.
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Photos and editorial by Scarletth Merkley
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Photos by Alan Reyna amd Courtesy photos
By Alejandra Cantu
S TA R T Y O U R D AY AT
There is nothing like waking up and going out to breakfast or brunch to satisfy your morning cravings accompanied by a bubbly mimosa. The concept of brunch is a practice that began in the Anglo-Saxon countries and now is practiced faithfully every weekend.
A
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As the word says, it is the mixture of “break-
On the menu you can find different styles of
fast” and “lunch.” This meal is a total delight
omelets, pancakes, waffles, crepes, and chi-
and La Finca, Bruncheria y Café understands
laquiles. The scrambled eggs, chilaquiles
this concept very well.
toluqueños, chicken and waffle sliders and
At La Finca, Bruncheria and Café you will find
their natural juices are some of their main
an extensive menu of typical Mexican break-
specialties.
fasts and their delicious American-style dishes.
The most popular dishes include molletes and
Nancy Armendariz and Omar Buentello, cre-
my personal favorite, enfrijoladas.
ators of La Finca, offer a pleasant and familiar
“On our new menu you will find poached
space to enjoy a good breakfast or brunch.
eggs and my favorite dish, the Triple Crown
Here you will surprise your palate with dishes
Omelet that has smoked salmon, cream and
that explore different cuisines, without losing
caviar,” said Armendariz. La Finca also offers
the simplicity of homemade food and with the
a coffee bar serving cappuccinos, lattes and
Mexican touch.
more.
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Located at 1713 Del Mar Boulevard, La Finca has served Laredoans breakfast since 2011. This month, La Finca is celebrating
its 8th year anniversary.
We would like to thank the community of Laredo for their preference over the years, the owners shared.
La Finca will be expanding its location very soon to provide better customer service.
From Monday to Sunday, La Finca offers breakfast and brunch from 7:00 AM to 2:00 PM. For more information visit his facebook page @ lafincacm2011
Omar Buentello and Nancy Armendariz
Courtesy photos
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Eating cabrito, any style, is a fusion of Spanish, Mexican and Tejano cooking which was part of the evolution of Mexican cuisine. Tejanos of South Texas and Norteùos of Northern Mexico developed a taste for cabrito. Cabrito, or baby goat, is a delicacy and a traditional Easter meal in South Texas. If you’re feeling like eating carbito, visit Zaragoza Grill, every Thursday from 5 -10 PM and enjoy a delicious dinner with live acoustic music. Happy hour is from 5 - 7PM. Zaragoza has a special menu for that night which includes Machitos, made up of the entrails: heart, the liver, the gizzard, and the fat, all rolled up in tripe, Choriqueso, Beef Fajitas, Cabrito
Cabrito NIGHTS
Cabrito on the menu is a South Texas tradition dating back hundreds of years.
en salsa and more. All prepared by their head chef, Moises Paredes. Zaragoza Grill started their Cabrito Nights at the beginning of January with the solely purpose of bringing back our traditions.
Photos and editorial by Alejandra Cantu
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E N J O Y A D E L I C I O U S M E A L AT
Sushi Madre
W
With its wide array of items available for your enjoyment, a great meal is in store for you at Sushi Madre. Sushi Madre is managed by the Batista family and is one of the most well known dining establishments in Laredo. The restaurant is a great option for families, fun get-togethers with friends and two of their locations offer a space for special occasions or events.
The restaurant also serves a full menu of Japanese-inspired dishes including popular selections like their Yakisoba, Teppanyaki, Empanadas Argentina and Cilantro Salmon. Currently, there are four locations that serve Laredo. When visiting their new locale, be sure to check out their vast wine selection and variety of Japanese beer.
33 Whether you’re looking for a lunchtime option with your coworkers or planning a baby shower, birthday or any special occasion, let Sushi Madre take care of you. Why not enjoy fresh, tasty food at Sushi Madre in their private room, available for up to 30 people at their Bob Bullock Loop location, or at their patio, available for up to 100 people at their Del Mar location. They offer sushi platters featuring all of your favorite rolls or whatever your heart desires.
Come celebrate at
SUSHI MADRE
For delivery options, Sushi Madre offers its own delivery service or you can order from
the FOOD4YOU app.
VISIT THEIR LOCATIONS:
8610 McPherson
401 W. Saunders
7124 Bob Bullock Loop
3402 E Del Mar Blvd Suite 300
(956) 717-8744
(956) 726-5509
(956) 722-7874
(956) 516-5091
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Fotos y editorial por Alejandra Cantu
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SABORES DE
México C
Casa México reúne sabores y aromas tradicionales de México, que hacen de su visita una experiencia única. En este restaurante podrás degustar de platillos tradicionales que te dejarán con ganas de regresar. Casa México ofrece auténtica comida mexicana con los mejores ingredientes todos los días de la semana. Además, dedican un extenso menú con platos clásicos como tacos, enchiladas y mucho más hechos con recetas tradicionales de México. Así mismo, Casa México proporciona pan dulce hecho a diario y tortillas recién hechas.
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Erica Carranza, propietaria y cocinera de Casa México, platicó con RIO sobre su ahora realizado sueño de abrir su propio restaurante mexicano. “Toda la vida había sentido esa espinita de abrir un restaurante; me encanta cocinar y elaborar los platillos mexicanos”, expresó la entrevistada. En su menú podrás encontrar “guaraches de pastor”, albóndigas, flautas, tuétanos e incluye su menú de desayunos. El platillo más popular ha sido el mole. “Me toma tres horas y media para elaborarlo, también puedo decir que es mi platillo favorito del restaurante”, agregó Carranza. En este lugar puedes disfrutar de un café de olla o chocolate caliente con un pan dulce.
Casa México cuenta con un espacio para su próximo evento especial o junta de negocio. Visítala en 5511 McPherson Rd.
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Por Mario Lopez Fotos por Alan Reyna
C O N S I E N T E A T U PA L A D A R C O N
El Mal del Puerco
El restaurante “El Mal del Puerco en Nuevo
RIO: ¿Qué puede esperar la gente de El Mal
Laredo” es uno de los restaurantes favoritos
del Puerco? Gustavo: Un ambiente familiar, atención de servicio al cliente con una calidez casi como si estuvieras en tu propia casa, y que claro que quedarás con el estómago bien satisfecho que hasta “el mal del puerco” te dará.
de los consumidores ofreciendo su mejor servicio. Los cortes finos, el sabor y el peso de los cortes que manejan son los que los hace distintos. Los cortes más tradicionales son T-Bone, Aguja Real, Top Sirloin, Rib-Eye,
R: ¿Qué es lo que más disfruta de lo que
Tomahawk, Costillas, Costillas de Puerco al
hace? G:Ver a mis clientes satisfechos, me gusta hacerlos reír y que la pasan bien, siempre intentamos exceder ese límite, si tienen un día abrumado queremos que esa carga desvanezca ya sea con una excelente comida o un delicioso tequila de muchos que manejamos que, sólo aquí en El Mal de Puerco pueden encontrar por ejemplo “Tequila el Regalo de Dios”.
igual que sus deliciosos tuétanos asados en leña de mezquite sazonados con ajo tostado y chile japonés seco. También cuentan con una gran variedad de bebidas preparadas. RIO platicó con Gustavo Gabriel Guerrero, Gerente Genral de este restaurante.
R: ¿Cuál es el platillo y bebida estrella del restaurante? G: La Aguja Real con su respetable peso de 2.3kg al igual de nuestra bebida estrella de la casa “El Súper Porky” que es un “san miguelito” R: ¿Qué otras bebidas ofrecen? G: Tequilas, Mezcales, Martinis, Margaritas, Piña Colada, Mojitos y Cervezas Nacionales y Extranjeras. Visite Mal del Puerco ubicado en Sonora 2226, Col. Guerrero Nuevo Laredo, Tamaulipas.
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By Scarletth Merkley Photos by Scarletth Merkley and courtesy photos
Beerand
Cheese
IS THE NEW WINE AND DINE
T
This past month, Lolita’s Bistro held a special cheese and beer
refreshing and unique to each flavor pallet. The smoked Bris-
tasting dinner. As a part of a series of RSVP dinners, owner
ket Mac & Cheese plate, for instance, was paired with a dry-
Maita Fernandez says these dinners are “a way to explore
hopped Texas IPA. The Honey-Rye Golden Ale, a sweeter ale,
new culinary heights” and that “everyone is welcomed”.
was paired with the Pear & Bleu Cheese Crostini to help cut
Each cheese was paired with a special Texas-brewed beer.
through the bitterness of blue cheese. It was a perfect and
The cheeses were rich and deep in taste with a clean pre-
delicate balance that the organizers at Lolita’s Bistro mas-
sentation, the beer that accompanied each concoction was
tered perfectly.
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The ambiance, as always, was modern and stylish. The long table seated multiple couples, clearly out on a date night, and allowed them to socialize with one another even if they had not previously met. The table was filled with lovely chatter and many “oh, that’s interesting” and “I really like that one” feedback on the meal. The night closed with a Salted Caramel Cashew Covered Ice-Cream Bar that reminded eaters of a favorite childhood snack, but with the paring of the Buried Hatchet Stout a deep and dark beer, elevated the meal to adult status. Culinary events such as this special dinner serve the Laredo community well by opening their eyes to different food experiences and outlets.
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CHILL, DRINK AND LOUNGE
Relax above the streets at Rooftop Lounge located at 6501 Arena Blvd. This hip rooftop terrace is equipped with comfortable couches, and a good view of our city. The Rooftop Lounge serves refreshing specialty cocktails, beers and wine. Casual and
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Laid back with a hint of upscale. Make plans to visit Rooftop Lounge. Meet some old friends... or make new ones ...
Brisket & Beer:
By Michael Hernández
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A M E AT L O V E R S D R E A M
S
South Texas has some of the best barbecue restaurants and it’s no different here in Laredo. Briskets & Beer Smokehouse is a restaurant which prides itself on deliv-
The menu wouldn’t be complete without their famous brisket.
ering quality meals with quality meats. Their expertise
They carry different brisket meals such as the brisket plate, jala-
lies in their tasty ribs, sausage, chicken, and their smoked
peno smoker with stuffed brisket, brisket sandwiches, and even
brisket.
a smoked brisket salad. The diversity of their meals centers on
Briskets & Beer Smokehouse has been going strong for
their meats which go beyond brisket with the beef rib plate, pork
nearly a decade now (their 10 year anniversary is this
ribs plate, and many more with your choice of 2 side orders and
August) and surely that speaks volumes about the quality
bread.
of their service and cuisine. Their menu includes appetiz-
With the addition of kids’ meals, desserts (like their cheesecake
ers like chicken drumsticks and cheese sticks. They also
and peach cobbler) and a wide-ranging selection of beer, Bris-
serve different styles of sandwiches like sliced sausage,
kets & Beer Smokehouse is a great place to go enjoy yourself with
sliced turkey, and even pulled pork sandwiches.
friends and family.
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Por Mario López
ONETACO: L A TAQ U E R Í A M Á S M E X I C A N A EN AUSTIN, TEXAS Laredense brinda sus raíces culinarias en aquélla Ciudad
A
Antonio Ávila, de Laredo, Texas, se ha destacado en el mundo gastronómico de Austin, Texas, usando sus habilidades culinarias de México para seducir los paladares de los capitalinos. Antonio, junto a su compañero, Axel Beverido, de Veracruz, son los creadores de la famosa taquería en Austin: ONETACO. Este concepto fue creado hace 9 años por los jóvenes emprendedores. ONETACO nace de la idea de replicar los sabores mexicanos y ofrecerlos a la capital tejana. Ellos querían ofrecer a sus clientes, el estilo, sabor y la experiencia de comer en una auténtica taquería mexicana. El negocio fue establecido en Austin al darse cuenta que había una escasez de taquerías mexicanas. Los consumidores de ONETACO pueden esperar sabores mexicanos con ingredientes frescos. El menú tiene lo esencial que debe tener una taquería, así como tacos de bistec, pastor, nopales y aguas frescas, entre otros. Austin, siendo una ciudad vanguardista, no tuvo miedo de probar ONETACO ya que siempre está en búsqueda de lo innovador, lo diferente, las ideas frescas y por lo regular apoyan a los criterios que aportan a esta causa.
47 RIO: ¿Quién creo el menú de OneTaco?
Antonio: Nuestra misión y pasión, es la de replicar una taquería mexicana en Austin, Texas. Empezando por el menú, sabor, hasta el diseño del restaurante, todo fue una búsqueda y recopilación de recetas, ideas y experiencias de familia y amigos que trabajan en la industria del restaurante. Desde el inicio, nuestra misión siempre ha sido la de replicar lo que vivimos en México. Ello nos llevó a tener que aprender a cocinar, adaptar recetas caseras a un formato de mayor volumen, métodos de operación de un restaurante, etc. Mucha gente que conoce nuestro concepto ha colaborado con nosotros para pulirlo y mejorarlo con el tiempo.
R: ¿Cuáles han sido los retos que han tenido que superar?
A: El primer reto fue desconocer el negocio del restaurant. OneTaco empezó como un food truck (lo cual creímos era el primer paso sencillo para abrir un restaurante). Después nos dimos cuenta de que tanto un Food Truck como un Restaurante tienen sus ventajas y desventajas. Ambos formatos del negocio son demandantes para operar. Otro reto, es el luchar en contra de los estereotipos que los tacos tienen en Estados Unidos. El taco se ha morfado por el Tex-Mex y demás fusiones culinarias que, creemos se ha perdido la esencia. Educar a la gente que no todos los tacos son iguales y de que muchas veces “menos es más” tiene cierto grado de dificultad. Pero el reto más grande sin duda es que la gente te pruebe por primera vez. La industria del restaurante es algo muy complicado, pero muy gratificante si logras que la gente pruebe tu producto, les guste y lo recomienden a los demás. Pero eso no se consigue sin lograr inspirar suficiente confianza y curiosidad en la gente para que prueben tu producto por primera vez.
R: ¿Cuál es el platillo estrella?
A: El taco más vendido es “Steak Taco”, de carne asada. Sus ingredientes son carne, queso y salsa de aguacate. Es un taco que, a pesar de ser sencillo, contiene sabores que se complementan. Para nosotros el taco favorito es el Taco al Pastor, muy tradicional que requiere de una preparación especial. Quizá el taco más común en cualquier puesto o taquería en México. No puedes tener carne al pastor, sin tener un trompo.
Si te encuentras en la ciudad de Austin, no olvides visitar ONETACO ubicado en 12200 Research Blvd, Suite 400, o 2900 W. Anderson Lane Suite K, o visita su Food Truck en el bar Little Woodrow’s, 520 W 6th St. Síguelos en Instagram @onetacoaustin o Facebook @onetacotaqueria