APPETIZERS & SIDES

Güero’s Salsa Roja Fonda San Miguel Ceviche Veracruzano Leroy and Lewis Kale Caesar Slaw Andiamo’s Famous Homemade Bread Micklethwait Jalapeño Cheese Grits Bento Picnic Guacamame Dip

Hopdoddy Burger Bar

Hatch Chile Chow Chow & Pimento Cheese 23 25 27 29 31 33

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SALSA ROJA

Open now for over 30 years, Güero’s Taco Bar has become an Austin institution for its food, atmosphere and live music scene.

“Austin means home, love and Mexican food!” –Bette Lippincott

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SALSA ROJA

INGREDIENTS

8 oz. can whole peeled tomatoes 1 charred jalapeño (see Notes) 1/2 yellow onion, finely chopped Small handful of fresh cilantro 1 tsp. garlic powder 1 tsp. black pepper Kosher salt

INSTRUCTIONS

In a food processor or blender, combine all of the ingredients. Pulse to combine, but do not purée. Season with salt to taste.

NOTES

You can char a jalapeño on the grill, under the broiler or over a gas flame on your stove top. Cook until the skin begins to blister and blacken. Let cool slightly, then peel off the charred skin, if desired.

CEVICHE VERACRUZANO

The Fonda San Miguel family is an impeccable group of individuals, including a core of longtime kitchen staff and servers—many of whom have worked at the restaurant for over 20 years. Our servers set a standard that is hard to beat. Loyal patrons are greeted by name, new diners become good friends, and the customer experience is thoughtful and swift. Our kitchen team is devoted to Fonda’s commitment to authenticity and excellence. Danny Herrera, Fonda’s general manager of 14 years, has developed an art for identifying team players. He exemplifies a mutual respect and trust that not only motivates his staff, but also makes Fonda San Miguel quite simply a great place to work. Danny also takes culinary excursions throughout Mexico, just as the restaurant’s founders did before him, to ensure that Fonda’s vibrant and evolving spirit, traditions and culture continue to thrive.

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CEVICHE VERACRUZANO

INGREDIENTS

1 lb. skinned black drum or redfish fillets, cut into ½-inch cubes Juice of 8 large limes (about 1/2 cup) 4–5 pickled jalapeños, drained (or fewer for a milder dish) 2 medium tomatoes, seeded and chopped 1/4 cup olive oil 1/2 tsp. dried Mexican oregano 1/2 tsp. sea salt 1/2 tsp. ground black pepper Leaf lettuce for lining dish Avocado slices Lime wedges

INSTRUCTIONS

Place fish cubes in a non reactive bowl and pour lime juice over them; toss to coat well. Cover the bowl with plastic wrap and refrigerate for at least 5 hours or overnight. Stir occasionally with wooden spoon.

Chop jalapenos and add them to the fish, along with the tomatoes, oil and seasonings. Toss well and drain.

Serve chilled in a bowl or footed glass linked with lettuce leaves and garnished with avocado slices and lime wedges.

KALE CAESAR SLAW

“As my hometown, Austin is a part of my identity and has shaped who I am today,” notes chef and co-owner Evan LeRoy. One of Texas Monthly’s “Top 25 Best New Barbecue Joints”, LeRoy and Lewis is a New School Barbecue truck uniquely focusing on unusual cuts, whole animal utilization and responsible sourcing, from the meat to the sides to the desserts.

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KALE CAESAR SLAW

INSTRUCTIONS FOR SLAW

Wash the kale and remove the leaves from the stem. Slice them into thin ribbons.

Remove the outer leaves from the head of cabbage. Core it and then quarter it. Slice the remaining quarters as thin as possible.

In a large container, mix the kale, cabbage, and Parmesan together until fully incorporated. Then mix the dressing thoroughly until all the greens are coated.

INSTRUCTIONS FOR CROUTONS

Cut the bread into small cubes and toast in a 300° oven on a sheet tray in a single layer for 30–45 minutes, or until crisp and lightly browned.

Combine in a large container and coat with oil. Toss oil-coated croutons with seasonings.

SLAW INGREDIENTS

1 bunch curly green kale 1 head green cabbage 1 cup shredded Parmesan cheese 1/2 cup your favorite Caesar dressing 1 cup croutons (store bought or homemade–recipe below)

CROUTONS

12 slices saved bread heels 4 oz olive oil 1 Tbsp. Italian herb seasoning 1 tsp. granulated garlic 1 tsp. kosher salt

ANDIAMO’S FAMOUS HOMEMADE BREAD

Andiamo Italiano has been serving the Austin community since 2004. We have lived through many of our nation’s challenges together since we opened 16 years ago (recessions, floods, blackouts) and our neighbors have always taken the opportunity to show that they care.

Austin welcomed us and has became our home far away from home. We will continue to provide Austin with true, authentic, Italian hospitality! We will be forever grateful!

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ANDIAMO’S FAMOUS HOMEMADE BREAD

INGREDIENTS

1 1/3 cups flour 1 tsp sugar 1 tsp salt 1/4 tsp yeast 1 tbsp extra virgin of olive oil 1/2 cup water

3/4 cup fresh spinach, finely diced 1/2 cup onion, finely diced 3/4 cup shredded mozzarella cheese

INSTRUCTIONS

Mix the flour, sugar, salt, yeast, oil and water with a dough hook or wooden spoon until it comes together. Once the dough is together, knead it by hand for 2–3 minutes. Place the kneaded dough in an oil-lined bowl and cover with a damp, warm towel for 1 hour.

When the dough has risen, place it on a floured surface and flatten it into a rectangle. Preheat oven to 450°F.

Place ¾ of your spinach, onions and mozzarella cheese in the center of the dough and fold lengthwise. Once the dough is folded, it should look like a long log. Top the dough with the remaining spinach, onions and cheese.

Cook on a baking sheet with parchment paper for 45 minutes. Let cool, slice and enjoy warm!

JALAPEÑO CHEESE GRITS

Founded in 2012 by Austin-born pitmaster Tom Micklethwait (the “th” is silent), Micklethwait Craft Meats offers oak-fired Central Texas barbecue served from a vintage Comet trailer nestled in the heart of East Austin. Micklethwait prides itself on serving high-quality smoked meats, inventive sausages and made-from-scratch sides. Micklethwait currently sits on Texas Monthly’s list of the “Ten Best Barbecue Joints in Texas” and Southern Living’s “Top 50 Barbecue Joints in the South.”

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JALAPEÑO CHEESE GRITS

INGREDIENTS

2 oz. butter 3 jalapeños, stemmed, seeded and diced 2 oz. Gorgonzola dolce (optional) 2 oz. cream cheese

1 pinch chili flakes 1 pint half and half 1 pint veggie stock 1 cup dried corn grits or polenta 4 oz. grated cheddar Salt to taste

INSTRUCTIONS

Heat a medium saucepan over a low flame and melt the butter.

Add the jalapeños and cook until tender.

Add the Gorgonzola and cream cheese and stir until melted.

Add chili flakes. Stir in the half and half and veggie stock.

Raise to medium heat and bring to a simmer.

Gradually add the dried polenta or grits while stirring constantly. The key to smooth grits is to stir continuously and add the grits gradually. Slow and steady until all the polenta or grits are added.

Reduce heat to low. Keep stirring.

Once the grits begin to thicken, stir in the grated cheddar. Add salt to taste.

GUACAMAME DIP

The Japanese philosophy of Washoku is the secret behind our tasty, nutritious eats. We use 5 colors, 5 tastes and 5 cooking techniques in every recipe to create beautifully balanced meals that help you keep the commitments you’ve made to your health without sacrificing any flavor or enjoyment. If you’re looking for vegetarian, vegan, gluten-free, dairyfree, Whole30-approved or keto-friendly food, we’ve got you covered! Our customizable meals are sure to please, no matter your dietary preferences. You’ll feel energized after eating a wholesome meal made with high-quality ingredients sourced right here in Austin! Our bento shop is a locally grown labor of love, and we’d love the chance to feed you soon.

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GUACAMAME DIP

INGREDIENTS

1–2 cloves garlic 1/2 cup parsley, about 10 sprigs, stems included, roughly chopped 1/2 cup cilantro, about 10 sprigs, stems included, roughly chopped 1/2 jalapeño, deseeded 1/4 cup lemon juice 1 1/4 cups olive oil 1 lb. edamame, thawed and shelled 1 tsp. salt

INSTRUCTIONS

In a blender, purée the garlic, parsley, cilantro, jalapeño, lemon and olive oil.

Then add the edamame to the blender, and puree until smooth.

Season with salt to taste.

HATCH CHILE CHOW CHOW & PIMENTO CHEESE

Hopdoddy Burger Bar is an Austin-born burger joint created to honor the perfect union of burgers and beer. We deliver fresh, all-natural burgers along with hand-cut fries, farm-fresh salads and handspun milkshakes. We are dedicated to using the finest hormone-free meats served on oven-fresh buns baked in-house throughout the day. Founded in 2010, Hopdoddy has locations in Texas, Arizona, California, Colorado and Tennessee. Our signature burger has been named one of the “Best Burgers in the U.S.” by Food & Wine; we garnered the #1 spot two years in a row on Business Insider’s list of the “50 Best Burger Joints in America”; and we have been named one of the “10 Brands to Watch” by CNBC and MSN. Hopdoddy was recently awarded “Best Fries” by D Magazine and Austin Monthly.

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HATCH CHILI CHOW CHOW

CREATED BY CHEF MATT SCHWEITZER:

The South N’ Peppa is a Southern classic spotlighting the hatch chile. A beef & bacon burger is piled high with house-made Chow Chow Relish and B&B Pimento Cheese.

INGREDIENTS

3/4 lb. hatch chile peppers, 1/4-inch diced 1/2 cup green tomatoes (or tomatillos), 1/4-inch diced 1/4 cup onion, 1/4-inch diced 1/4 cup green cabbage, finely julienned 1/2 cup green cabbage 2 Tbsp. kosher salt 3 Tbsp. granulated sugar 4 Tbsp. Sugar in the Raw 1/4 cup apple cider vinegar 2 Tbsp. water 1/4 tsp. yellow mustard seed 1/4 tsp. dry mustard 1/4 tsp. crushed red pepper 1/4 tsp. celery seed ½ cup India Pale Ale

INSTRUCTIONS

In a large stainless-steel bowl, toss the diced hatch chile peppers, diced green tomatoes/tomatillos, diced onions and julienne cabbage.

In a large rondeau or heavy pot, bring salt, sugars, vinegar and water to a low boil.

Add mustard seeds, dry mustard, crushed red pepper and celery seeds. Mix well. Add the tomato, onion and cabbage mixture to the pot and return to a boil.

Simmer over moderate heat, stirring occasionally, until the chow chow is relish-like, about 30 minutes. After 30 minutes is up, add India Pale Ale. Reduce an additional 30 minutes until thick and saucy.

PIMENTO CHEESE

CREATED BY CHEF MATT SCHWEITZER:

The South N’ Peppa is a Southern classic spotlighting the hatch chile. A beef & bacon burger is piled high with house-made Chow Chow Relish and B&B Pimento Cheese.

INGREDIENTS

4 oz. roasted hatch chile peppers, diced 12 oz. jarred roasted red peppers, drained and diced 1.5 lb. Tillamook cheddar, grated 10 oz. cream cheese 1/2 cup mayo 2 Tbsp. roasted garlic oil 2 Tbsp. Worcestershire sauce 2 Tbsp. chipotle powder 1 tsp. kosher salt 1 tsp. ground black pepper* 1/4 tsp. granulated sugar 1/4 tsp. smoked paprika 1/2 tsp. cayenne pepper 1 tsp. Frank’s RedHot Buffalo Wings Sauce 2 Tbsp. bread and butter pickle brine

INSTRUCTIONS

Place the diced hatch chiles, diced roasted red peppers and grated cheddar in a mixing bowl. Then add all the remaining ingredients. Using the paddle attachment of a stand mixer, beat at medium speed until thoroughly combined, approximately 30 seconds.