ATE DAY8 a Week
Top Ways To Celebrate National Tequila Day
BY ELAINE WILDER
This week’s eight great events are very booze-oriented and include several choices for celebrating everyone’s favorite Mexican spirit. Instead of just one day, I say we make it a month-long endeavor. Cool?
1.) Always on July 24, this year’s National Tequila Day falls on a Wednesday, which is also when Blue Mesa (612 Carroll St, Fort Worth, 817-332-6372) offers its weekly $12 lunch buffet from 11am to 2pm. Then, enjoy happy-hour specials from 3pm to 6pm, including $5 Blue Margaritas, $5 bites, and $2.50 tacos.
2.) You could also go the beerita route at Fuzzy’s Taco Shop, which has 12 locations within our circulation area, including several in Fort Worth. Their signature blended drink, a margarita with beer, can be ordered frozen or on the rocks.
3.) Thompson’s Bookstore (900 Houston St, Fort Worth, 817-882-8003) celebrates Tequila Tuesdays and Whiskey
mango sorbet. Tickets are $175 at TSHEvents.com/tickets/summer-wine-dinner.
Wednesdays every week. The Tuesday special is 30% off any 1.5-oz agave spirit pours, followed by the same deal on whiskey on Wednesdays.
4.) As for making tequila a month-long thing, your first August event should be the fourth annual Tacos & Tequila & Tattoos event hosted by Wandering Roots Market (@ WanderingRoots_Markets) at Tulips FTW (112 St. Louis Av, Fort Worth, 817-367-9798). There will be tacos in general and birria specifically, plus tamales and more, paired with a special tequila menu. Flash tattoo artists will be on hand, so there is no need for an appointment if you’re ready to get that #TrampStamp going. This pet-friendly event is free to attend. Gather your taco/tequila/ tattoo bucks, and you’re good to go. For a sneak peek of the participating vendors, visit Wandering Roots on the socials.
5.) If beer and wine are more your style, the Kimbell Cafe — inside the Kimbell Art Museum (3333 Camp Bowie Blvd, Fort Worth, 817-332-8451) — is the place to be from 5pm to 7pm every Friday thru Aug 30. Summer Happy Hours at the Kimbell Cafe, which will feature musicians from the Allegro Guitar Society, are free to attend. Beer, wine, and light snacks are available for purchase, and Kimbell members get a 10% discount.
6.) Oenophiles and foodies will probably enjoy the six courses of food paired with wines from William Chris Vineyards at the Summer Wine Dinner at Restaurant506 at The Sanford House (506 N Center St, Arlington, 817-861-2129) at 6:30pm Friday. The menu will feature a fire-roasted corn-and-shrimp salad wrap paired with 23 Picpoul; langostino risotto-stuffed squash blossoms with 23 Roussanne; smoked quail with 23 Rose Mourvèdre; pork-belly bao buns with Cinsault; poached pears with raspberry creme on a graham cracker crisp paired with a sparkling Chenin Blanc; and
7.) Green Drinks International hosts informal networking events in more than 300 cities worldwide for environmentally minded people who want to meet over drinks and discuss saving the planet. The Greater Fort Worth Sierra Club, the local chapter of the global organization, is here for it. They are hosting a Green Drinks event at T&P Tavern (221 W Lancaster Av, Fort Worth, 817-885-8878) from 5pm to 7pm Wed, Jul 24. There is no cost to attend.
8.) How about a bit of history with your drinks? At 3pm and 7pm daily, Fort Worth Crawling meets at the Bill Pickett Statue (121 E Exchange Av, Fort Worth, 833-6647249) to lead a Stockyards History Tour Pub Crawl. As you “crawl” with a beer in hand, an expert local guide will share “unknown” stories about Fort Worth and Texas. “Learn the history they left out in eighth-grade social studies class and meet fellow travelers from around the globe while visiting different bars.” Tickets are $35 for a dry run (without drinks) and $65 for a non-dry tour (four draft beers included) at FortWorthCrawling.com. You must be 21 or older to attend. l
If you’re celebrating National Tequila Day, start with a Blue Margarita at Blue Mesa.
The Allegro Guitar Society will perform at the Kimbell’s Summer Happy Hours on Fridays thru the end of Aug 30.
iStock.com
Celebrate National Tequila Day with a beerita!
HearSay
‘Greatest’/‘Favorite’ Local Singers?
I came across a particularly fun Rolling Stone listicle the other day — it’s probably old — but it got me thinking. About myself, first (as most things do), then about this town.
The mag’s Top 200 Greatest Singers of All Time is as semi-accurate as “expert” subjective taste allows if a little off at times. I mean, Elvis ahead of Marvin Gaye and Nina Simone? Prince and Bob Dylan ahead of Elvis? Billie Eilish at 198? When she’s maybe the greatest vocal stylist working today? And why is John Lennon even on this list at all? We have questions.
Instead of leaving a spicy comment on RollingStone.com — because I’d already rattled my fist at a cloud that day — I turned my thoughts closer to home. But first, my list.
“Lists,” actually, because there are two of them. And they’re not “the greatest” or anything else straining for ever-elusive objectivity — art is not science. My lists are my favorites, and my favorites are Grace Jones (top singer) and Jim Morrison (No. 1 frontperson). After Grace in “singers,” let’s say there’s a little Adam Duritz, Bjork, and Martin Sexton, plus a touch of Kenny Loggins (no joke), Seal, Gino Vannelli (still not joking), Babs, Peter Cetera (still so not joking), and Nina Simone, along with a healthy dose of Moz, Liza, the King, Laura Nyro, and Nat King Cole, in no particular order.
For frontpeople, it’s a lot of my favorite singers alongside Dua Lipa, Michael Stipe, Lana Del Rey, Little Richard, Amy Ray, Diamond Dave, and Sir Elton. (I reserve the right to update this list as I see fit post-publication. I have spoken!)
My “objective” lists would be slightly different. I don’t like or dislike Freddie Mercury, but I can say objectively that he was an amazing vocalist and at one point the best showman on the planet, so while he’s not on either of my favorites lists, he would be on both of my semi-objectively great ones. Same with Aretha, Bruce Springsteen, Madonna, and probably all the other household names who usually populate these things.
Now. Who are my favorite singers and/or frontpeople from the Fort? Up until I became editor of this fine rag about 10 years ago, I wrote about Fort Worth music and only Fort Worth music every week or more for over a decade. A dozen years, 52 weeks a year — that’s a shitload of local music stories I’ve written. And in that time, I came across a lot of insane talents, and quite a few singers have stayed with me — off the top of my head: Shea Seger, John Price, Brandin Lea, and I’m sure there’s a ton more. I’ve always dug the giddily bizarre, disquieting register of Aaron Bartz’s instrument (Tame … Tame & Quiet), the subtle, syrupy twang of Ginny Mac, and the smoky soul of Sam Anderson (Quaker City Night Hawks). I’d even say some of our local voices are as technically adept if not more aesthetically singular than a lot of R.S.’s names. And I’m not even including Leon Bridges, Vaden Todd Lewis, Maren Morris, and any other homegrown products who transcended “local” a while back. The whole deal makes you wonder if Rolling Stone’s experts dared to listen to something other than what the major labels mail daily to 475 5th Ave, pop music — maybe even the planet itself — would be much better off. Noah Shachtman has a standing invitation. First stop: Bearded Lady. Then, a local show. — Anthony Mariani
EATS & drinks
Lotta Empanada
Another
local hotspot’s imminent closure
catalyzed the author’s mission to find the best empanadas in town.
STORY AND PHOTOS BY CHRISTINA BERGER
I am an empanada
Hear me out. If you believe “you are what you eat” in the more literal sense, then I’m The Human Formerly Known as Christina and, currently, a salty, 5-foot-7inch Latin Hot Pocket.
You see, last week, I set out to discover the best locally made empanadas — this
after the news that my favorite Latin street food place, Boca 31 on 8th Avenue, is closing Friday. Once I’d recovered from my initial li’l tantrum and informed a few friends of this tragedy, I knew what my next mission was.
That’s how I found myself at six restaurants in the span of four days. If that’s what constitutes “research,” I can’t complain. Call me an undercover investig-eater ’cause I’m on the case — and I’ve got a few leads to chew on.
Believed to have originated in Spain and Portugal in the Middle Ages, the empanada
has since permeated many Latin cuisines. In fact, versions of these meat-filled, doughwrapped delights, baked or fried, appear in recipe books across the globe (South Asian samosas, for example).
Once I’d narrowed down my writehome-about list, thus began the Empanada Extravaganza.
We’ve covered this Keller-adjacent eatery before, but I couldn’t ignore Del Campo Empanadas (10724 N Beach St, Fort Worth, 817-562-5888) as a top contender. With its display case of gorgeous golden-brown pastries, choosing which to sample felt nearly impossible. These buns are baked rather than fried, so the dough glistens — perhaps with an egg wash? — and my guest marveled that each looked “like artwork.” We ordered almost all the savory empanadas and one dessert pastry, for good measure.
They didn’t just look good. Each was warm and gooey inside with either a
bechamel or creamy cheese to complement the succulent meat. From fun fusions like Caprese (mozzarella, tomato, and basil) to simpler options of meat and cheese, each empanada burst with flavor — especially Del Campo’s traditional Argentinian empanada (ground Angus beef, hard-boiled egg, green olives, and the sweet touch of raisins).
Top reasons to go: Expand your palate with delicious variations and dessert flavors. Elevate that experience with their housemade, perfectly spiced chimichurri sauce. Maybe buy a jar to take home. I certainly did.
Admittedly, Lola’s Cuban Food wasn’t originally on my list. My mom and I had arrived at Toro Toro downtown for lunch, continued on page 15
These gorgeous golden buns at Del Campo are baked rather than fried, and the dough glistens.
Warm, gooey cheese complements the succulent meat at Del Campo.
Our eyes might have been a little bigger than our stomachs at Mango’s Grill.
Eats & Drinks
ready to try their sweet corn empanadas only to learn that they serve brunch exclusively on the weekends. A frantic “empanadas near me” search yielded this Cuban food truckturned-brick-and-mortar (4608 Bryant Irvin Rd, Ste 440, Fort Worth, 817-386-4048).
And what a happy accident! Sitting under an island-style hut complete with corrugated tin roof, we scarfed fried plantains, juicy shredded beef, and some of the largest empanadas I’ve ever seen — not that size matters. The massive, deep-fried appetizer was crispy on the outside and tender on the inside, the beef accented with salty green olives and a cinnamon kick.
Top reasons to go: Go for the cuisine, absolutely, but also the vibes. Lola’s entertains with live music, karaoke, and salsa dancing. Not to mention, they’re open late on the weekends, with the kitchen’s full menu available until 1:30 a.m.
The crew who joined me at Mango’s Grill (5000 Western Center Blvd, Ste 280, Haltom City, 817-479-8122) must have been mighty hongry because our table was entirely covered with party-style platters. We couldn’t help ourselves. This understated joint in a strip mall in Haltom City serves scrumptious Venezuelan victuals.
Rather than a puff-pastry exterior, the fried empanada shell tasted more like a lightly crisped potato, almost like a croquette, for a slightly sweeter take on the classic. The queso con papa empanada with cheese and mashed potatoes was a huge hit, and the hearty empanada de pabellón — pabellón being Venezuela’s national dish of rice, beans, plantains, and shredded beef — filled with those same ingredients was melt-in-yourmouth delicious.
Top reasons to go: If you’re a fiend for smoky meats, any style o’ taters, and cream-based sauces, add Mango’s Grill to your restaurant rotation. Go bananas (er, “plantains”?) with those special house sauces — our table couldn’t get enough.
Republica Empanada (2909 Morton St, Fort Worth, 214-929-1480) may not have frills, but it certainly has thrills. A humble
Argentinian food truck tucked next to Bar 2909 in the West 7th corridor, this somewhat hidden gem is not to be slept on, y’all. Those crispy fried beauties drizzled in a light jalapeño ranch wowed with their steamy interiors of flavorful beef, chicken, and ham, the cheese oozing with every bite.
Save room for dessert after your empanada tour of meat-filled fritters. The dulce de leche delight stuffed and topped with rich, thick caramel and coated in powdered sugar is a must-try. In the words of Ron Weasley, “You’re gonna suffer” — a sugar coma — “but you’ll be happy about it.”
Top reasons to go: Need I say more?
Though, like me, you may be grieving the impending loss of yet another well-loved local establishment, all is not lost — not while these eateries persist in serving up their specific twists on Latin food favorites. l
Lola’s enormous crunchy appetizer features tender beef within, accented with salty green olives and a cinnamon-like sweetness.
Republica’s crispy fried beauties drizzled in a light jalapeño ranch wowed.
Mango’s hearty empanada de pabellón with rice, beans, plantains, and shredded beef was melt-in-your-mouth delicious.
DRINKING LOCAL
Corazon y Alma
Promotional Feature
La Pulga Spirits was established by three natives of Fort Worth - Sarah Castillo, a renowned Ft. Worth restaurateur (Taco Heads, Tinies Mexican Cuisine, Sidesaddle Saloon); Andrew De La Torre, a club proprietor and the overseer of the Northside Fort Worth open-air market; and Stephen Slaughter, a local entrepreneur and real estate developer.
Our brand originated at the community’s open-air flea market known as La Pulga. Enriched with cultural diversity, La Pulga has been a hub and an introduction to the Northside of Fort Worth since the 1940s. A cherished spot for many, it stands as one of the oldest flea markets in the United States, making it the ideal home for our brand.
Agave matures slowly, taking about eight years. Our skilled jimadors meticulously select and uproot only the
Blue Weber Agave plants with the best sugar content. Using a precise tool called a coa, they remove the leaves to expose the plant’s core, the piña.
Following hand-chopping, our piñas undergo cooking in a blend of an autoclave and horno brick ovens for uniform cooking. They are then crushed using a roller mill to extract the agave nectar.
The resulting blend is left to ferment for three to six days, distilled, and occasionally aged in wooden casks.
Our La Pulga Reposado ages for a minimum of two months, while our Reposado typically matures for 7 months.
Crafted in the traditional manner, La Pulga spirits are handmade without any additives, concentrates, or artificial coloring – just the essence of blue agave and the spirit of the land.
This National Tequila Day, opt for a local, additive-free choice!
