From the

Do I cook? Not if I can help it. I’m often asked what do I make? The answer is reservations!

Idon’t have an obsession with food, I have an obsession with the restaurant “experience” and that includes food. What’s the difference? For me, the taste of food is secondary to the entire experience, which includes the atmosphere, presentation, and table setting.

“I like things pretty,” has always been my comment, short and sweet.

I like things pretty when it comes to the magazine, I like things pretty when it comes to clothing and yes, the restaurant experience. It’s ok if you’re the other way around and food is the most important part of your evening out because it takes all kinds; I’m simply the woman with a need for experiences.

That said, I grew upon a ranch so I’m a meat eater and if you over-cook my meat, or if you soak it for days in a sauce -- tenderizing is what I believe it’s called -- I’m out. I like the taste of meat, I like the crispy edges, the fire burn charcoal taste of the crunchy outside and I like the sizzle. Mediumrare is my temperature and if you over-cook my meat -- yuck, and I might send it back.

Sometimes I look for the experience like the show “Friends,” I find that at Pelican’s, sometimes I look for experience of a high-end three-hour eating experience, I find that at Café Central, and sometimes I simply need it all, food, experience and service and I recently found that at one of our newer restaurants Casa Pantera.

I savor friendship, community, and good service. My favorites? Local, local, local! I like to support locally family-owned restaurant.

My favorite dinner experience? When my family is sitting at the table.

I can be charmed by food when it includes a bottle of wine.

Yes, I have a dinner reservation to get to this evening.

Cheers and happy eating.

Food and fun flavor this delicious issue with stories that will whet your appetite, feed your soul, and maybe inspire your next date night or family meal. For starters, we have two local establishments that are fueling change, biteby-bite and once lick at a time.

Chef Roman Wilcox from One Grub Community is changing dining in El Paso with its pay-it-forward program that seeks to bridge food insecurity gaps in the region by providing tasty plant-based meals to people, even those who cannot afford it. Wilcox introduced the nation to his enthusiastic love of El Paso and creative cuisine on HBO Max’s “Brunch Wars” while competing among other talented chefs from across the country.

In Downtown El Paso, Howdy Homemade Ice Cream Shop is introducing the business community to the benefits of employing people who have disabilities, and providing service with a smile. After a hellacious few months of holidays, Best Of preparations, and a hectic life in general, the afternoon I spent at Howdy Homemade with its heroes and members of the El Paso Community Foundation refreshed my soul and my palate (do try the prickly pear sorbet when you stop by!).

In addition to food and fun, it’s also February -- and, of course, we’re celebrating all things love.

Megan Mehl’s honest and vulnerable editorial on self-love and the dating scene within El Paso’s lust frontier is particularly poignant and serves as a reminder that we can’t expect to love anyone (or anyone to love us) until we love ourselves first, which is often easier said than done -- but always so worth it. This leads me to our cover story on the queen of Don Carbon and Amar, Ms. Tania Peregrino.

I first met (and fangirled over) Tania at a leadership summit in late 2021 where she discussed being a young woman entrepreneur. I was so moved by her travels, chic outfit, and positive attitude and immediately wanted to learn and tell her story. She’s kind, creative, and the mastermind behind some of my favorite food in El Paso (shoutout to the fries and guava pie at Don Carbon!). Don Carbon is celebrating its 10-year anniversary this year, and Tania remains one of the only restaurant owners in town with both fine dining and drive-thru locations throughout the city. Her model is proof that amazing food can be accessible, affordable, and local.

Additionally, our own Amber Lanahan has not one -- but two -- editorials this issue that are sure to inspire warm and sensual feelings. From “Libations to Love,” a collection of Valentine’s Day-themed cocktails with delectable ingredients like chocolate (duh), bacon, and roses to her style forecast featuring romantic fabrics and heart-shaped accessories, it’s clear that love is in the air and all around us.

If nothing else, I hope this issue inspires you to wear your heart on your sleeve (or other apparel), roll ‘em up, and indulge in love -- and food.