THECITY Magazine El Paso • July 2018

FOOD ISSUE

Quirky

Jobs

You’re invited to

Brunch

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Hangover

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From the Pros

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magazine

FASHION ¡ HEALTH ¡ TRAVEL

EDITOR-IN-CHIEF Shelley Mozelle | shelley@thecitymagazineelp.com EDITORIAL Managing Editor Kim North | kim@thecitymagazineelp.com Editorial Assistant/Staff Writer Taylor Hines | taylor@thecitymagazineelp.com GRAPHIC Editorial Design Ernie Sanchez Creative | ernie@thecitymagazineelp.com Junior Graphic Designer Andy Martinez | andy@thecitymagazineelp.com Graphic Design Assistant McKenzie Trembly BUSINESS Accountant Dawn Munoz | dawn@thecitymagazineelp.com Office Manager Josh Sanchez | josh@thecitymagazineelp.com SPECIAL PROJECTS Brandi Lambert

Pick a copy of ADVERTISING Development-Sales-Marketing Joe Rivera | joe@thecitymagazineelp.com Senior Advertising Executive Chaz Wilson | chaz@thecitymagazineelp.com

AT YOUR LOCAL Advertising ExecutivesWALGREENS

Jesse Maynes | jesse@thecitymagazineelp.com Oscar Acosta | oscar@thecitymagazineelp.com Marisol Bustillos | marisol@thecitymagazineelp.com Kristen Brown | kristen@thecitymagazineelp.com Marisa Cedillo | marisa@thecitymagazineelp.com

THE CITY Inside Sales Genevieve Frias

INTERNS Andrea Macias, Natalie Viramontes

HOW TO REACH US P.O. Box 226 El Paso, Texas 79942 (915) 500-5730 | info@thecitymagazineelp.com

MAGAZINE Cover Photo By: Sharilyn Wells Cover Design By: Ernie Sanchez Creative

Letters addressed to The City El Paso Magazine become the property of the magazine, and it owns all rights to their use. Letters may be edited for space.

All rights to the contents of this magazine are owned in full by the magazine and may not be reproduced in whole or in part without written permission from the Editor in Chief. Views expressed herein are those of the authors and advertisers and do not necessarily reflect the opinion of the ownership or management of the magazine.

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contents

July, 2018

JULY 2018 VOLUME 73

18

64 30

IN THIS ISSUE: INDUSTRY CHAT...54 MUSIC REVIEW…60 ZOO…76

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Brunch With Us JOIN OUR STAFF AND EXPLORE OUR SUNDAY SPENT EATING, COOKING, DRINKING AND DALLYING.

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Features

The City Magazine Dine and Drink Awards 2018 WHERE TO WET YOUR WHISTLE AND CURB YOUR APPETITE IN EP

58

64

Water Partners RESTAURANTS GOING ABOVE AND BEYOND IN CONSERVATION EFFORTS

All in the Family EXPLORING THE ORIGINS AND HISTORY OF STAPLE EP RESTAURANTS

By: ANDREA MACIAS

By: ZAK HANSEN

Here and Now

74

District Guide DESTINATION: UNION PLAZA

94

Weekend Guide HOW TO SPEND A WEEKEND IN OLD MESILLA By: TAYLOR HINES

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108

Artist Spotlight TINO ORTEGA AND LIFE IN MURALS By: ZAK HANSEN

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July, 2018

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2

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DID YOU KNOW?

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understand you and your healthcare needs. The Hospitals of Providence.

For more information call 877-691-2098. www.thecitymagazineelp.com

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July, 2018 El Paso/Las Cruces’ premier Lifestyle Magazine

Pick up a copy of this month’s issue at your local Walgreens FOOD ISSUE

Quirky

Jobs

You’re invited to

Brunch

in Food

Hangover

Cures

st 1 & Our

Dine

and check out THE CITY After 50 magazine, The City WEDDINGS magazine, THE CITY SPACES and Home & Design Magazine

From the Pros

Drink

Style

explore downtown

UNION PLAZA

73

District

TRENDING

A Symphony of

Feng Shui Your Kitchen

awards

UTDOOR ODECOR

The

or

art

of

Need Some Patio Inspo?

ACCESSORIZING 22

101

Unique

Adventure Retire to

Unique Honeymoons

Should Bridesmaids Have a Voice?

Honeymoons

Ahead

Guys Like Gifts Too!

Guys Like Gifts Too!

Treats, Eats, Drinks

The

The

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Should

BRIDESMAIDS

The

SMALL?

Have a Voice?

Thinking of going

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After 50 2017 PRICE $2.95

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Where in the World?

Where in the World?

Estate Planning

weddings 2018 PRICE $4.95

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C O LO N Y C OV E O N N O RTH M E S A

CONT RIBU TORS

Jeannie Stringfield

Andy Martinez

Wayne Hilton

Elaine Gordon

Elyse Simons

Andrea Macias

Jenn Mรกrquez

Danielle Moton

Jesse Maynes

Veronica Nevarez

Dav Anmed

Zak Hansen

Taylor Hines

Lizzie Martinez

Jacqueline Aguirre

John Horta

Marie Moore

Ladonna Apodoca

12

July, 2018

Lloyd Hamilton

Janene Rojas

Josh Sanchez

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July, 2018

Sharilyn Wells Spring on a Platter

30

Edible

Years of Excellence

DR. DIANA NATALICIO

F lowe r s

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OMEN W in MEDIA

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Trend Alert kitchens

Jonathan Weingers

Spiritual G irl’s Trip!

YWCA’s CEO EmpowerinG WOMEN

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DO YOU KNOW SELF-DEFENSE? 21

EUROPEAN MODERNISM

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JUNE 2018 PRICE $2.95

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Natalie Viramontes

SUBSCRIBE NOW

Angel Torres

Name: Address/Apt. Phone: City/State/Zip: Michelle Cromer

Email: THE CITY & THE CITY SPACES $25 (one year)

Grace The Psychic Lady

PLEASE MAKE CHECKS TO: THE CITY MAGAZINE P.O. Box 226 El Paso, TX 79942 FOR CREDIT/DEBIT ORDERS CALL (915) 500-5730 info@thecitymagazineelp.com

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f e i h C n I r o t i d E Dear Reader,

We are very excited to present to you a new format, an exciting look,

completely prepared by the group above. I

yet with familiar faces. Four times a year, we’ll combine our lifestyle

arrived at the event, because it was just that

magazine with our home and design magazine. Luckily for us, our

and I do not use the word “event” lightly,

readers are loyal as well as communicative and we’ve taken all your

as I heard the photographer ask, “What’s

comments to heart. So, with the mentality of always wanting to keep

the plan?” as she eyed the sweet potato

abreast with the newest and the latest, we’ve followed the direction

hummus with herb-rubbed pita, and the bed of

of People Magazine and Phoenix Living, and we introduce to you on

tomato, red pepper, onion and garlic base for

the front, The City Magazine and when you flip it over, surprise, our

the shakshuka. It was clear, however, that no

home and design magazine known as The City Spaces.

matter any of our food choices, the rosemary grapefruit old fashioned was top of mind and

Why? It is our goal to shine the light on everything good about our

tasted by all present.

city by being a landing page, a must-read for every person who cares about the city we live in. This combines our readers and introduces

In this issue, you’ll learn new kitchen

readers who follow the founding magazine but might not “yet” be an

terminology. Did you know that in the kitchen,

avid reader of another publication under the same umbrella. I can’t

the phrase “in the weeds” means they are

wait to hear all of your comments.

backed up with orders? You’ll also have an opportunity to see the before and after shots of a few local chefs.

The evidence of summer is here: Sidewalk tables are suddenly re-

The calm looks in their eyes prior to beginning their day, then the

appearing at the local eateries; backyard tables are wiped down and

exhaustion or “I’m glad the day’s over” look.

cleaned from the layers of winter grime; colorful seat cushions are fluffed and brought out from their winter storage; potted planters

Identifying the best food categories is without a doubt one of the

prepared for the summer and our freshly-manicured yard has turned

newest and exciting projects of the year. After searching for more than

green after a winter of boring brown. It’s summertime and I couldn’t

three months, because we love showcasing up-and-coming talent

be more ready for the season.

and welcoming culinary thinkers into the thoughts of City Magazine readers, we’ve come up with a list of quirky categories celebrating

Though we’re only halfway through the year, I already know that

the local food scene. This gives us a peek into the future of eating

one of my favorite memories of 2018 with the magazine team will

in El Paso, so it is with honor that we unveil to you, the 2018 Dine

be the morning we shot our July cover. Was it the early morning

and Drink Awards. Some of our local food bloggers (our local experts)

mimosa—ok, let’s be honest, several mimosas—or was it walking

helped with this project as they, along with many others, judged the

into a home with the smell of everything edible in the air? Or was

categories. Chefs and eateries won’t be the only ones thrilled about

it knowing that this was the day that months of preparation for the

their awards; we hope that you pick a new fun place to eat every

food issue would come to pass? This was the grand finale, the day

week off of the list of winners and let us know your favorites.

the collaborative effort to put this food together. It was fun to watch, so I did just that—watched the excitement as our in-house “self-

I hope this inspires you to “get cooking,” but if you’re more like me

proclaimed” foodies went to work. Their concept was a group of

and the only thing you make is reservations, I hope it inspires you to

friends on a beautifully manicured backyard, passionately reinventing

make reservations at your favorite local restaurant.

the outside brunch. Our Managing Editor, Kim, was the leader of the “brunch bunch” (someone had to be) which consisted of our in-house

Until next month, ciao!

chef and food columnist, Jesse (account executive by day), Andy (our junior graphic designer), who is a self-proclaimed foodie and Taylor (editorial assistant), home chef extraordinaire and another member of the foodie group. Hours of preparation went into the table setting, securing the perfect place in the backyard, as well as the food, 14

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July, 2018

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BEFORE

July, 2018

MAKEYOURHOME

ILLUMINATE -

RENOVATE AFTER

Charity Register JuLY Opportunities to Give & Support Alameda Auto Electric 3rd Annual Benefit Car Show July 22 | 10:00 AM - 4:00 PM | Sunland Park Mall There will be music, entertainment, door prizes and plenty of activities to enjoy all day. Come gaze at all the hard work people have put into their beautiful rides! This will be an outdoor event so make sure to bring your sunscreen and plenty of water. Help Alameda Auto Electric raise as many funds as they can for the Child Crisis Center of El Paso.

Cancer Art Show July 23 | Starts 5:00 PM | Dave & Buster’s Family fun for a good cause! The 2nd annual art show hosted by Dave and Buster’s, Green Octo and Make-A-Wish is around the corner. The event hosts a range of local artisans where proceeds go to your local Make-A-Wish. It is a great opportunity to get involved and make the dreams of a child come to life. Buy art, donate and have a great time doing it!

Mulligans FORE Mutts Golf Tournament July 28 | 8:00 AM – 7:00PM Picacho Hills Country Club | Las Cruces, NM Licensed • Bonded • Insured COMPLETE KITCHEN / BATH RENOVATIONS • ADDITIONS • ROOFING • CONVERSIONS • TILE • PAINT • FREE ESTIMATES WARRANTY ON ALL WORK

Miguel A. Gardea 16

The 6th Annual Mulligans FORE Mutts Golf Tournament, benefitting ACTion Programs for Animals, will be held July 28 at Picacho Hills Country Club. If you would like to be a sponsor or a volunteer, contact Rich Fisher at fishyankees@sbcglobal.net for more info.

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July, 2018

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h c n u r B s u th i W July, 2018

Brunch. You either cherish it as a commonplace gathering of friends and family to spend those fleeting hours of the morning that amalgamate into the lunch and early afternoon or you are on the side of the coin that views it as a term people yield to justify day binge drinking and finding yourself thigh deep in mimosas. Well, we went with the former definition. Food is a subject that transcends political, sexual, geographical and sociological walls. Breaking bread is one of the purest forms of human love that one can express; especially if the bread you break was forged by your hands, taken from the earth concerning the raw materials and brought together with labor, heat, and love. On an early Sunday morning, we got together with coworkers who we are fortunate enough to call friends and labored in a kitchen together. We shared laughs, advice, opinions and a few drinks. Looking through these photos and recipes, my only wish is that you take with you what it means to have connection with others, in the words of the late great Anthony Bourdain, “You learn a lot when you share a meal with someone.� | Photographed By: SHARILYN WELLS |

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www.thecitymagazineelp.com

July, 2018

Article Title

SWEET POTATO HUMMUS HERB-RUBBED PITA HONEY LIME FRUIT SALAD SHAKSHUKA ROSEMARY GRAPEFRUIT SWEET POTATO HUMMUS OLD FASHIONED

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July, 2018

SW E E T P O TAT O H U M M US

W I T H H E R B - RU B B E D P I TA | By: ANDY MARTINEZ | SWEET POTATO HUMMUS 3 pounds sweet potato, peeled and diced 4 garlic cloves, crushed 4 tablespoons tahini 2 tablespoons smoked sea salt 1 pinch pepper 1 large lime, juiced 1/4 cup water 4 tablespoons extra virgin olive oil Mint (for garnish) 1. Preheat oven to 400.

2. Place the sweet potato and garlic on a baking tray and drizzle with olive oil to evenly coat the vegetables, sprinkle with salt and pepper. Roast the potatoes and garlic in oven for 45 minutes or until fork tender and slightly browned on the outside.

3. Allow to cool at room temperature for 20 minutes. Once cooled, blend in food processor while gradually adding water until smooth throughout.

4. Add lime juice, salt, and tahini, blend until well incorporated. If the puree isn’t smooth, add individual tablespoons of water until the desired consistency is achieved.

5. Refrigerate hummus in a covered bowl until 20 minutes before serving. Garnish with olive oil, large salt crystals and chopped mint leaves.

6. Serve with fresh peppers and herb-rubbed pita (recipe follows) Do ahead: Hummus can be made two days ahead.

HERB-RUBBED PITA 1/4 cup parsley, fresh 1/4 cup mint, fresh 1 tablespoon thyme, dried 1 tablespoon oregano, dried 2 tablespoons lime juice 1/4 cup of extra virgin olive oil 5 pita breads 1. Preheat cast iron pan on Medium-high heat 2. While cast iron heats, combine chopped fresh and dried herbs with lime juice in medium bowl.

3. Slowly pour in the olive oil while mixing herbs until completely incorporated.

4. Evenly rub the mixture onto both sides of each pita bread and grill until lightly crisp.

5. Chop each bread into fourths and serve.

Hummus 20

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d a l a S Fruit July, 2018

H ON E Y L I M E F RU I T SA L A D | By: JESSE MAYNES | 2 mangoes 1/2 cantaloupe 1/2 pineapple 2 kiwis 2 bananas 2 honey crisp apples 10 Strawberries 1 lime, large 4 tablespoons local honey 2 basil leaves, large edible flowers for garnish (optional) 1. In a medium mixing bowl, juice and zest lime then whisk together with honey. Cover and set aside.

2. Peel and chop fruit any way you’d like.

3. Add cut fruit to lime honey mixture and stir. Make sure every piece of fruit is coated.

4. Cover and let sit for minimum 4 hours refrigerated, natural juices will release and mix with honey lime mixture creating fruit salad liquid.

5. Top with fresh cut basil and edible flowers just before serving.

Floral isn’t reserved just for fashion www.thecitymagazineelp.com

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SHAKSHUKA

July, 2018

| By: TAYLOR HINES | 1/4 cup and two tablespoons olive oil 8 cloves garlic 1 1/2 teaspoon cumin seed, crushed 1 1/2 teaspoon caraway seed, crushed 2 onions, medium, finely diced 1 tablespoon red chili flakes, optional two 12 oz. jars roasted red peppers one 24 oz. can crushed tomatoes 1 tablespoon smoked paprika 1/2 tablespoon curry powder 1/4 cup sambal oelek Salt /Pepper 6-8 medium sized Eggs 1/2 package feta cheese, crumbled 1/2 bunch cilantro, garnish 1. Heat 1/4 cup olive oil on medium heat in heavy bottomed 14in pan.

2. Take 3 cloves of garlic and cut into evenly sliced chips/ slices and combine in small bowl with cumin and caraway seed.

3. Add seed and garlic mixture to hot pan. Stir the mixture regularly until seeds become fragrant and garlic begins to brown around the edges.

4. Remove the garlic and seed mix from oil and drain on a paper towel, allowing it to dry. Keep infused oil in pan for further use. Season seed mixture with salt and pepper and return pan to medium low heat.

5. Mince remaining 5 cloves of garlic, and finely dice 2 onions.

6. Add garlic and onion to infused oil, stirring regularly until onion becomes translucent. Add red chili flakes (optional) 7. While garlic and onion cook, drain both jars of roasted red peppers and coarsely chop into large chunks.

8. When onion becomes translucent add roasted red pepper and stir to combine.

9. Let roasted red peppers simmer in pan for 5 minutes, while stirring regularly.

10. Add sambal oelek to peppers, stir to incorporate, let simmer for another minute.

11. Add crushed tomatoes, curry powder, smoked paprika, and a few grinds of sea salt and pepper. Stirring to mix.

12. Bring mixture to a medium heat creating a low simmer (looking for small bubbles of air to begin forming) and continue to mix so it does not burn or heat too rapidly. After 10 minutes, turn heat to low and cover. Simmer for 20 minutes allowing flavors to combine.

13. Remove pan from heat, take the back of a large spoon and create 6-8 divots. Carefully crack your eggs into each divot so they rest within the base, not sit on top. Salt and pepper each egg.

14. Return pan to stove on low heat, evenly sprinkle with feta, cover and cook for 6-8 minutes. Alternatively, entire pan can be finished in a 350-degree oven for approximately 10-12 minutes. We are looking for “jammy eggs”—solid whites but runny yolks.

15. Garnish with garlic and seed mixture, fresh cilantro, and drizzle of remaining olive oil.

Serves well with a thick and crusty bread and hot sauce.

22

a k u h s Shak www.thecitymagazineelp.com

July, 2018

Crisped garlic and seeds add that pop you need

www.thecitymagazineelp.com

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July, 2018

R O S E M A RY GRA P E F RU I T O L D FA S H I ON E D | By: TAYLOR HINES | Whiskey or Bourbon of your choice Grapefruit Bitters Large Ice Cube 1. Take a rock glass and fill with .25 oz of rosemary simple syrup and 2 dashes of bitters 2. Pour 2 oz of bourbon (Bulleit works well) into glass 3. Peel a sliver of grapefruit skin with a paring knife. Twist it into the glass to release the oils and drop it in.

4. Add a large ice cube (Round or cubed) 5. Stir until well combined.

ROSEMARY SIMPLE SYRUP 4-5 Rosemary Sprigs Water Sugar

Old ashioned

1. Combine equal parts water and sugar in a medium saucepan on low heat. Stir mixture until sugar is dissolved. Add in sprigs 4-5 of fresh rosemary.

2. Keep heating until it begins to simmer and then remove from heat. Leave the sprigs in the sugar/water mixture for 10 minutes and then remove.

3. Let cool before use (can store for extended periods of time)

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July, 2018

Torching citrus opens new profiles

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Enjoy the labor with those you love

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July, 2018

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July, 2018

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July, 2018

“Is it wine o’clock yet?”

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July, 2018

Mesa Street Grill Happy Hour

Enjoy premium cocktails at special happy hour pricing.

Monday - Friday 4-7 p.m.

(915) 532-1881 | 3800 N. Mesa St D1, El Paso, TX 79902 | mesastreetgrill.com www.thecitymagazineelp.com

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DINE & DRINK

AWARDS

TOP - the -

Good food lives here. That’s why, for this year’s annual food issue, we took what we’ve experienced in the El Paso food scene; old and new, well-known and obscure, fine dining and ruggedly-fine and came up with a list of this year’s restaurants and bars to visit. Foregoing the traditional categories, we decided to look further than specific dishes and take into account the overall experience of each establishment. So, instead of looking at these as “categories,” think of them more as subtitles or a description of each winner. Take this as an opportunity to expand your tastes and learn a little bit more about us and what El Paso has to offer. Chosen by its staff and contributors, The City Magazine welcomes you to whet your appetite and say hello to the winners of The City Magazine’s Dine and Drink Awards 2018!

01

Tony’s Pit BBQ

Pizza Joint

03

The Tap

Chico’s Tacos

05

02

Hillside Coffee & Donut Co.

04

06

Thai Grub

L&J CafĂŠ

08

Block Table & Tap

Hoppy Monk

10

07

Kaedama

09

11

Blackbird Cantina Deluxe

Roscoe’s Burgers

13

Bella Cora Bakery

Ardovino’s Desert Crossing

15

12

Mesa Street Grill

14

16

Nosh

D’Lox

18

150 Sunset

Ardovino’s Pizza

20

17

Ruli’s International Kitchen

19

INFLUENCERS Food photography, food writing and food tasting are these folks bread and butter. When we were putting together ideas and categories/ nominees for The City Magazine Dine and Drink Awards 2018, we as a staff turned to their expert knowledge on the gastro world of EP. The aforementioned “folks” are a group of local food influencers who have fed the world’s appetite with their social media presence. Providing you with an endless supply of food pics to gaggle over, they are the ones peaking our interests on where to dine at any given time. The City Magazine extends a thank you to all those involved, including, the nominees, honorable mentions, and most importantly our committee of food bloggers. Raise a glass, give them a follow and let’s dive in.

ROBERTO Roberto Cortez, our February 2017 cover star, is a chef with an emphasis on expressing food through design and artistry with unlimited creativity. @robertocortez08

LISA Librarian by day, food critic by night—my blog and Instagram combine my profession and passion for all things culinary. My gastronomical knowledge comes from Bon Appétit, television, and a stint in a high school Culinary Arts program. This in turn created a food snob that happens to be vegetarian. @epvegsnob

CHRISTINE I’m Christine and I’m the gal behind El Paso Eats. I started my instablog a little over 3 years ago. I was initially inspired by all the delicious food feeds I was seeing on Instagram, and realized there really wasn’t any representing El Paso’s food scene, so I took it upon myself to create one. @elpaso.eats

BRITTANY Brittany is a local lifestyle blogger and influencer. She started her blog and Instagram, A Little Britt of Fun, as a way to showcase new places and things in and around El Paso. She strives to find AND share the fun in any location! You can follow the fun by following her Instagram, @alittlebrittoffun

A Guide to

Caring for Your Aging Parents

Social Security

UNRAVELED

Fifty, Fabulous

&

Loving Life

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El Paso’S

Only Baby Boomer Magazine OF ITS KIND!

The City After 50 provides content specially catered towards baby boomers in the El Paso and Las Cruces Region.

PICK UP YOUR COPY AT YOUR LOCAL WALGREENS!

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July, 2018

Eats

El Paso’s First Lady

Adair Margo | By: ELAINE GORDON |

Mary Wakefields’s Chicken Pot Pie Serves 4 | (Adapted for ease by Adair Margo)

A

dair Margo, El Paso’s First Lady, has been

Ingredients:

Crust:

married to Mayor Dee Margo for more

Boiled chicken, boned and chopped

You can make enough for two servings to

than 40 years. A mother and grandmother,

(roasted chicken from the grocery store

freeze half if you prefer for next time.

Adair received her B.A. in art history from

also works)

Vanderbilt University, and earned an M.A. in art

1/3 cup of butter

Ingredients for Crust:

history from New Mexico State University.

1 cup each of an onion, celery

(or substitute a Pillsbury pie crust)

and carrots, chopped

2 cups of flour

Founding the Tom Lea Institute in 2009, Adair

1/2-1 cup frozen corn, green peas and lima

1/2 teaspoons of salt

recorded and co-edited the award-winning,

beans (or any frozen mixed vegetables)

Dry rosemary, thyme and basil

“Tom Lea, An Oral History” and co-authored

1 small red potato, cubed

1 1/2 sticks margarine

“Tom Lea, Life Magazine and World War II”

1/2 cup of flour

3 tablespoons shortening

with scholar, Melissa Renn.

1 tsp. salt

1/4 cup ice water

1/2 tsp. pepper Adair served as chairman of the President’s

2 cups chicken broth

Directions for Crust:

Committee on the Arts and the Humanities

1/2 cup milk

Combine flour, salt and dry herbs together and

and was also appointed to the U.S. National

mix in a food processor.

Commission for UNESCO in 2003. She has

Directions:

hosted many dignitaries including former First

Melt the butter in a large pan. Add

Cut in 1 1/2 chilled sticks of margarine, and

Lady of the US, Laura Bush (a long-time friend),

onion, celery, carrots and other veggies

three tablespoons of chilled shortening, into

and former Secretary of State, Henry Kissinger.

including the red potato. Cook, stirring

the food processor with the other mixture.

until carrots and potatoes are tender,

Blend until coarse. Slowly add 1/4 cup of ice

Perhaps most impressively, in 2008, Adair

about 10-15 minutes. Add flour and stir

water until the mixture forms a ball.

received the Presidential Citizens Medal from

until smooth. Gradually add broth and

President George W. Bush for strengthening

milk. Cook over medium heat, stirring

Remove dough from the food processor, wrap

international relationships from our neighboring

constantly, until mixture is thickened and

in plastic wrap and chill at least one hour. Then

country in Mexico all the way to China.

bubbly. Then stir in chopped chicken, salt

roll out and fit over the top of the baking pan.

and pepper. Pour into a lightly greased 9”

Cut slits in the top of the pie crust.

We are very fortunate to have Adair Margo

x 13” pan and set aside.

serving the people of El Paso. This weekend

Bake at 400 degrees for 30 minutes or until

try her favorite comfort-food recipe, Chicken

golden brown, covering edges with foil after

Pot Pie!

20 minutes to prevent excessive browning.

38

www.thecitymagazineelp.com

Curb Appeal.

July, 2018

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P R O F I L ES

RESTAURANTS & BARS

Pedro Pablo Valdez, Owner Boxha Coffee House 2430 N. Mesa El Paso, Texas 79902 (915) 600-5324 pedrovaldez@boxhainc.com

Boxha Coffee House Our roots define us, shape us, and make us who we are—Boxha

the repurposed home in Kern, you are greeted by a large mural of what

Coffee House, under the direction of owner, Pedro Valdez, is here to

Pedro calls “a coffee god,” that was commissioned in the traditional

pay homage to those roots while looking towards the future. Boxha is

Mayan style with a peppering of modernity. “Everything has purpose

the brainchild of wunderkind Pedro Valdez who attended Texas Coffee

and was well thought out. Nothing is random. The name Boxha, is

School; the concept tickled his mind in 2017 when he decided he

taken from the Mayan word for coffee.” He declares. This is more

wanted to open a coffee shop that wasn’t your typical cup of joe.

than a coffee house and wine bar though; “Boxha is a community space where all are welcomed.”

Drawing heavy inspiration from ancient Mayan culture but giving it a contemporary twist is where Pedro developed the branding behind

Boxha is the place that fills the gap between leaving the house for work

his venture. “When I asked myself, what was most important to me

and returning home at the end of the day. It is your in-between zone that

it came down to my heritage. I needed to honor that.” Upon entering

caffeinates you in the day and serves you unique wines in the evening.

By: TAYLOR HINES photographed by: JENN MÁRQUEZ

SPECIAL ADVERTISING | 41

Entrecôte & Co. “A Taste of France in El Paso”—That’s exactly what you’ll find at Entrecôte & Co. Owner and native of Grenoble in the French Alps, Olivier Cohen, co-founded his new French bistro alongside his father and partner, Felix Cohen. His father suggested the idea following their success in Notting Hill, London where he and brother, Dan Cohen, opened their first French bistro known as Cépage[s].

Using only the finest ingredients like real French butter, and imported cheeses, meats and even escargot, their dishes are based in authentic family recipes and feature mouth-watering specialties like Entrecôte Ribeye, Duck Confit Tacos and Scallops Au Gratin. Savory appetizers like French Onion Soup and Charlotte’s Salad, and scrumptious desserts like Crème Brûlée and Pineapple Carpaccio, are an absolute must. The unique ambiance of Entrecôte & Co. won’t be overlooked either, and entices with amazing Paris photography, a signature 19th century bar and an impressive “wine cellar” that welcomes guests at the floor of the entry, beautifully encasing several wine bottles nestled over a bed of wine corks.

A warm, inviting atmosphere and delectable, French bistroinspired dishes, accompanied by an exquisite, vast wine selection from around the world, promises to be a culinary delight for Sun City foodies and makes Entrecôte & Co. a dining experience that’s, truly, one of a kind.

Entrecôte & Co. 5825 N. Mesa St. El Paso, Texas 79912 (915) 300-0022 entrecotebistro.com

42 | SPECIAL ADVERTISING

By: VERONICA NEVAREZ photographed by: JOHN HORTA

The Black Orchid Lounge 6127 N. Mesa, Ste. A El Paso, Texas 79912 (773) 851-0213 info@theblackorchidlounge.com

The Black Orchid Lounge “When I got to El Paso I couldn’t find any spots like I had back in

The Black Orchid Lounge prides themselves on being the go-to

Chicago, so we created one.” The Black Orchid Lounge came out of

spot for craft cocktails, craft beers and a carefully crafted ambiance.

the question of, “Where would I like to drink?” Owner Michelle Fierro-

Michelle and her team draw inspiration from all around the world and

Quintero was born and raised in our sister city, Ciudad Juárez, and

implement only the best new practices and concoctions. “Our menu

made the jump to Chicago—returning thirteen years later with a thirst

is all based on craft cocktails.” The menu tips a hat to the cocktails of

that could only be quenched by the libations she imbibed in during her

the past but with a twist. The aesthetic plays off the strength of her

stay in the Windy City. A strong bond exists between the three cities;

background as an interior designer and allows for patrons to get lost

all being sites during the prohibition era that folks could find their fix.

for a few hours, with a stiff drink in hand and good company all around.

That connection and history created a drinking culture that today is reinvented at The Black Orchid Lounge.

By: TAYLOR HINES photographed by: JENN MÁRQUEZ

SPECIAL ADVERTISING | 43

Track One Still considered a true hidden gem, this iconic railcar-encased eatery and

Originally considered a place to simply drink and socialize, Track One

bar known as Track One is one of El Paso’s must-haves for tasty eats,

has become a go-to for tasty eats like their award-winning “Double

savory drinks, and unparalleled ambiance. Winner of Best Wings for six

Dip” wings, scrumptious sandwiches, mouth-watering burgers,

consecutive years by The City Magazine and What’s Up, the 45-year

steaks and kabobs, and much more. An extensive drink list and

establishment was founded by Robert Neilson and H.F. “Smitty” Smith,

specialties like their revamped “Riunite Rita,” a vast selection of

who repurposed a 1920 vintage Southern Pacific dining car, caboose

“International Mules” and refreshing seasonal beers, work to further

and reefer boxcar into what is, today, a dining experience like no other.

their unmatched tradition for calling it a day. Affirming it as a place that just can’t be duplicated, Lolly also largely credits their fun-loving staff

Current and longest-standing owners, Ken and Lolly McDermott,

and amazing patrons, for making Track One what it is today.

pride their operation in the preservation of Track One’s historic walls and storied tradition, but not without enhancing their menu.

“Roll-in” to Track One for unrivaled food, fun and atmosphere!

Track One 1330 Robert E. Lee Rd El Paso, Texas 79925 (915) 779-2170 info@trackoneelpaso.com trackoneelpaso.com

44 | SPECIAL ADVERTISING

By: VERONICA NEVAREZ photographed by: JENN MÁRQUEZ

Blake’s Lotaburger www.lotaburger.com Facebook: Blake’s Lotaburger 7017 N Mesa St. El Paso, TX 79912 (915) 730-6264 12371 Edgemere, #215 El Paso TX 79938 (915) 313-5112 7122 Gateway Blvd.

El Paso, TX 79915 (915) 500-1441

Blake’s Lotaburger There are a LOTA reasons to love Blake’s Lotaburger. And we love

breakfast burritos, perfectly seasoned fries and specialty milkshakes that

you too, El Paso.

have been bringing a LOTA great food, and a LOTA smiles, to El Paso.

There are a LOTA great reasons why Blake’s Lotaburger is unlike any

As passionate as we are about making the world’s best Green Chile

other burger place in El Paso. But it really all comes down to a LOTA

Cheeseburger, we’re equally as passionate about showing a LOTA love to

great food … and a unique culture that has made Blake’s a household

the communities we serve. Here in El Paso, you’ll find us donating our food

word throughout New Mexico for generations—which is bringing El

to local causes and events. We’re also a proud supporter of the El Paso

Paso a whole LOTA love, too.

Hispanic Chamber of Commerce and our regional manager, Claudia Oakes, serves on the advisory council at the Women’s Business Border Center.

Named by National Geographic as the “World’s Best Green Chile Cheeseburger,” our juicy, seared-to-perfection Lotaburgers and Hatch

A LOTA great food … and a LOTA love. The right combination. Right

green chile are unequalled. Not to mention our world-famous gigantic

here in El Paso.

Photographed by: JENN MÁRQUEZ

SPECIAL ADVERTISING | 45

Briar Patch Nearly ten years have passed since the world lost a shining beacon and champion of love in Klaus Schmidt. He had one mantra, and that was love. In these turbulent times, love is the one thing we all could use more of. An open acceptance of any and everyone was the vision that he had when he took over control of Briar Patch, and his team carries those traditions forth today, from “creating a safe place where everyone feels loved,” to “developing a nature of giving and giving back,” it is clear to see that Briar Patch is more than just a bar, it is a feeling and active sense of commitment to one another.

One of the biggest testaments to the nature of belonging associated with the Briar Patch is the tenure some of its employees boast; many of the staff being in service there for 12 plus years when the industry standard is typically two years. Klaus created a family that extended past the walls of Briar. He also never wanted the bar to close its doors, even on holidays.

“The bar never closes, and that’s because Klaus knew that this was home to many people.

They may not have anywhere else to go on holidays, so we are here for them.”

Briar Patch Nadine Wolf, Manager 508 N. Stanton El Paso, Texas 79912 (915) 881-7722 nmwolf80@gmail.com 46 | SPECIAL ADVERTISING

By: TAYLOR HINES photographed by: JESSE MAYNES

Gusto 5860 N. Mesa, Suite 130 El Paso, Texas 79912 (915) 307-3346 gustoelpaso@gmail.com gustoelpaso.com

Gusto

Instagram: gustoelpaso

The newly-revamped Gusto offers a unique dining experience where casual meets upscale. Their new management team led by Humberto Enriquez and Vicente Santaella, Managers, as well as Victor Rodriguez, Executive Chef, recently introduced the reinvention. The collaborative effort delivers delightful cuisine amidst high-end ambiance at any price-point. Their happy hour is deemed the “best in town” with half-off drink specials on the entire bar selection, enjoyable on their beautifully-illuminated onyx bar from 3-7 pm daily and making for the perfect, end-of-day retreat.

The reinvented menu is fused with flavors from Asia, Europe and Latin America, and includes their top-selling Chilean seabass, miso chipotle lobster tail and grass-fed, 40-ounce Tomahawk steaks. Of course, tantalizing appetizers like grilled octopus with popcorn-pureé and Venezuelan-inspired arepas with fillings like duck, shrimp Al Pastor and chicharrón are a must. This new management team is big on supporting local and strives to use only fresh, locallyfarmed produce to elevate traditional flavors. With signature cocktails like their highly-sought after Guava Sangria as the perfect aperitif and live music every Friday, Gusto is a go-to for fabulous dining at affordable prices. Private rooms also promise a memorable experience for your special occasion.

As Humberto affirms, “It’s a restaurant for everyone.”

Savor the “new” Gusto today … Your taste buds will thank you!

By: VERONICA NEVAREZ photographed by: JOHN HORTA

SPECIAL ADVERTISING | 47

Poke3 3535 N. Mesa El Paso, Texas (915) 759-4025 beto@poke3.com poke3.com Instagram: Poke3EP

Poke3 Launched in March 2018, Poke3 (pronounced “pokay cubed”) has

The only ones in town to offer steak along with vegan options, a drive-

made healthy, fresh fast food a reality for the Sun City. Owners,

through window and a beer and wine license, Poke3 is successfully

Humberto Enriquez and Vicente Santaella, introduced the hundred-

setting itself apart from the rest and very much abuzz. Adding of

year Hawaiian tradition that’s been trending in California and quickly

the restaurant’s overnight success, Humberto says, “It exceeded all

becoming an El Paso favorite. Their scrumptious bowls include cubed

expectations … across the board.” Coming soon by popular demand

raw or cooked proteins like fresh ahi tuna, steak, chicken and tofu, to

is the sushi “burrito” that guarantees to be a hit! Sharing his thanks

name a few, layered over a bed of brown or sushi rice, mixed greens

to El Paso for embracing their innovative concept, Humberto believes

or kale and topped with an endless array of toppings like vegetables,

expansion plans beyond their newer far eastside location “are in order.”

edamame, crab salad, seaweed and so much more. Complimented by a wide selection of savory sauces like honey sirracha and sweet

Fresh. Fast. Healthy. That’s the Poke3 promise and savory alternative

chile lime, this is a delicious and healthy meal for on the go, or not.

for EVERYONE!

48 | SPECIAL ADVERTISING

By: VERONICA NEVAREZ photographed by: JOHN HORTA

Joy Tree Often times, when we can’t find what we are looking for, we have to

will reflect their main concerns in life: a healthy body, a healthy mind

either move on or create it ourself. Luckily for El Paso, sisters Mayra,

and a happy heart that is open and able to care and support others.”

Lili and Yajaira Alba opened up Joy Tree’s doors in 2016. Whoever

A desire to heal through food, coupled with a menu that is vegan and

tried hammering the idea that healthy food doesn’t have the capacity

vegetarian-friendly (and impressively diverse) was the goal and Joy

to taste good was apparently wrong and has never graced their taste

Tree definitely scored.

buds with a trip to Joy Tree.

Health and sustainability extend past the menu options and has A commitment to the health and well-being of their customers is one

seeped itself into the fiber of the business. Joy Tree is a reminder that

of the founding pillars behind the restaurant. It also grew out of a

our eating habits not only affect us but our environment. Let them

need and desire from the founding sisters to create “a business that

feed your appetite and your soul.

Joy Tree 12135 Montwood Dr., Ste. 106 El Paso, Texas 79936 (915) 249-6670 www.joytreehealthfood.com

By: TAYLOR HINES photographed by: JESSE MAYNES

SPECIAL ADVERTISING | 49

July, 2018

s t e e w S s s e c c u S Sharing

and

| By: LLOYD HAMILTON photography by: ARTURO FLORES |

50

"W

elcome to El Paso, where the sunny-side is always up,” is an El Paso phrase kindly repeated to visitors touring the Sun City. Being compared to how eggs are

prepared best blends well with our clear and sunny skies,

our grand horizons and through the aspirations of El Paso

Community College.

El Paso Community College has managed to bridge an economic gap by providing quality educational opportunities for anyone with sky-sized horizons.

The college shatters glass ceilings by constantly surrounding students with professionals who have had similar dreams and have now manifested success.

The community college has equipped students with firsthand knowledge and skillfully organized events where students are able to be influenced by visionaries such as self-made, extraordinary man from France, Chef Roland Mesnier.

The community college often invites him to visit El Paso to teach a culinary class for students who would possibly never receive such instruction at another institution. Roland has published seven books filled with recipes and memoirs of his career in the White House. He is a dessert artist, sharing photographs featuring unreal edible components.

“I am a chef, therefore, I must like to cook everything and anything you could imagine. Even if I don’t know how to make it, I look up a recipe and try it.”

Roland has spent 53 years as a professional cook after humble beginnings growing up in France. Before coming to the states he acquired an extensive resume serving as a pastry chef for high rollers around the world. With his passion for food and desire to learn English, Roland served the finest desserts for the world’s top Savoy Hotel in London as well as cooking for the world’s richest billionaire, Daniel Ludwig. During his escapades, Roland’s success and expertise carried him from France, England, the Virgin Islands and Bermuda.

After baking up a notable reputation and briefly serving in France’s military, Roland was recruited by First Lady Mrs. Carter and began a twenty-six-year career as a presidential chef.

He served the finest treats to President Carter to President George W. Bush and became the longest-tenured presidential pastry chef to serve the White House. For the Senate Ladies White House Luncheon, Roland created an elaborate fully-edible lotus flower.

Despite all of his success, Roland holds fond memories of preparing glorious desserts for family birthday parties and anniversaries. He expressed the joy it brought him of feeling like a presidential family member.

Chef Roland now shares that same joy with ambitious El Paso Community College students.

“I want to put some good stuff in their heads, you know? I want them to think clearly for their future,” says Roland.

51

Weird

T

July, 2018

Careers in Food

he food industry is one of the

| By: TAYLOR HINES |

largest industries around and one

of the oldest … except for, well, I

think we all know what the world’s

oldest profession is. The business of

food is one that extends past those

working in a kitchen with their brow

heavy in sweat and small oil burns

splattered across their arms; the industry comprises

food

writers

and

stylists,

scientists, farmers, sommeliers … Okay, maybe you have seen a few food shows, or have read a few articles in food magazines and are saying, “Yeah Taylor, obviously these are pretty visible career paths in the gastronomy world that everyone knows about, are you daft?” To that I answer, touché and at times yes, but how many of you can tell me about the art of chicken sexing? Or the sophisticated palate of a dog food taste tester? Can you tell me what the world record is for eggs peeled in a minute? A hush blankets the crowd.

Just as there are endless careers in the food world, so too are there off-beat and

Chicken Sexer In the chicken world/market, sex matters and hatcheries pay top dollar for personnel

peculiar paths that one can take. Maybe

who can distinguish the gender of the chicks at the drop of a feather. The sexer is a

you have what it takes to be a professional

person of utmost importance in the hatcheries because the sex of the chick dictates

food trendologist or are curious as to how

their path in this market. The practice of “sexing” a chicken can also take many ways;

a professional food buyer spends their day.

the methods that are implemented range from vent sexing to feather and color sexing.

And to that, I say, bon appétit.

Legend has it that the hardened vets of the chicken sexing game are able to distinguish sex by some Jedi mind trick, waving their hands over a bunch of chicks and knowing where to send them (okay, maybe that’s not accurate).

52

www.thecitymagazineelp.com

July, 2018

Fortune Cookie Writer “Reading the City Magazine

will

Dog Food Taste Tester When man was able to domesticate dog, a bond formed that has spanned the test of time. The

bring

symbiotic relationship across species has been one of the purest forms of love the world has

great prosperity to you. Your lucky

witnessed. So, why do we still feed our best friends the way we do? Dog food taste testers

numbers are 4, 7, 5.” Gathering the knowledge

are here to save the day. The title says it all, these men and women taste Fido’s chow before it

of the ancients and then transferring it to small

reaches his bowl. They are the sommeliers of the pet food world; examining the complexities

pieces of paper is the daily life of a fortune

of taste, textures and “bite.” Their mission is to ensure that your pupper is eating food that is

cookie writer. These professional writing gigs

enjoyable to them. Even though the palates between man and pet are different, there are still

are vastly different from other writing jobs, in

similarities between what is appetizing for all. These talented tongues are compensated for their

that, what may take someone like me 100 words

taste buds, where an experienced taster can earn upwards of $70,000.

to convey a message, the fortune cookie writer has ten. Quick wit and a depth of wisdom are needed to pump out message after message.

Egg Peeler You forgot to make your contribution for the “friends” brunch, so as you are on the way you stop in at the supermarket to pick up pre-made deviled eggs because your friends expected you to forget and showing up with anything at all will actually impress them. We’ve all been there, right? You can thank an egg peeler today for helping you somehow stay in your friend group and being the reason you are still receiving Facebook event invites. As with many professions in this world, the focus is to rely on machines and the human hand is in charge of pressing buttons and pulling levers.

Culinary Trendologist Rainbow bagels, deconstructed anything, and avocado toast: you may

Alas, there are still the select few who

have eaten one or all of these. Just like the latest presidential scandal,

took the lessons in the Terminator

we all consume it until the next one comes around and then move on—

series to heart and decided to do

with no lack of consumables. I’m talking about food trends—mostly

things

the people behind them. Culinary Trendologists craft and examine the

the

old-fashioned

way.

Barbara Dale-Avant is the

current trends in the food and drink world. A mix of statistics, social

Michael

egg

intelligence, and in-depth knowledge of the food world is a must for

peeling and set the world

these folks. Their expertise is called on by chefs, professional buyers,

record for most eggs peeled

and grocery store supply managers to direct them in their creation/

in a minute, which is 48.

stocking of the latest and greatest. In this field being first and staying

Jordan

of

www.thecitymagazineelp.com

relevant is essential.

Best Thing I Ever Ate

Industryat Ch

July, 2018

Sarah Rechy

Roman Wilcox Oscar Herrera Gabe Valencia One Grub Community Stanton House

Kaedama

“The most amazing thing I’ve

“Hummus.. would you believe

“When it comes to eating, there

“Best thing I ever ate was the

ever eaten was on an island

that Hummus and Pita was one

is nothing better than being

burger at Hopfields in Austin.

called Bainbridge in Seattle.

of the best things I’ve ever eaten

pleasantly

the

If I could only eat one thing

After an overcast, rainy and

in my life! It was in January of

unexpected. I especially enjoy

for the rest of my life it’d be

actually freezing cold day in

this year. My wife and I were

venturing out to recommended

hamburgers and if I could only

this new city, I took a ferry out

recommended to eat at Shaya

local spots that when you arrive

eat one hamburger for the rest

to this little island to go whale

(a James Beard Award Winning

you see they are small in size,

of my life, that’d be the one. I

watching. Even though there

Israeli Restaurant) while in New

they lack kitchen equipment and

had it in 2014. I had just driven

were no whales there was no

Orleans for the One World

the one I like to share with you

into Austin and as you know that

disappointment because I ended

Everybody Eats Summit. This

now doesn’t even have a sitting

drive is boring and tiresome af.

up at Harbour Public House

hummus was a cloud of chickpea

area.

Cocuyos

My buddy suggested we wet

where I had the most amazing

and tahini that was kissed by the

in Mexico City meets all the

our whistle at Hopfields because

clams steamed simply in white

gods. I have never experienced a

aforementioned points, yet their

they have a great craft beer

wine, shallots and about a pound

texture in this everyday snack like

food is exceptional. The suadero,

selection. I hadn’t eaten all day

of butter. Coming from El Paso

the one i did there. Sometimes

maciza, and the campechano are

so I glanced at the menu, saw

and having seen the ocean for

the

done

only a few of the delicacies offered

they had a burger and I ordered

the first time in this trip I felt like

absolutely perfect are the best

at this establishment and a must

it. Naturally. I recieved a medium

this meal was the embodiment

surprises! Anyway, that’s the

go when in Mexico City.”

rare party cooked to absolute

of the beautiful town I was in

dragon that I chase these days,

perfection

and what I’ve been missing living

the perfect cloud of hummus!”

camembert cheese sitting atop

Pizza Joint

simplest

things

surprised

Taqueria

Los

by

blanketed

with

in a desert. The literal taste of

a pile of thinly sliced cornichons.

water with just a hint of extra

The bun was soft brioche, and it

seasonings. Top it off with my first

also included caramelized onions,

hot toddy and bam! Saying it was

grain mustard and the thickest

one of the best meals/days in my

cut bacon I’d ever seen. This

life would not be an exaggeration.

burger was everything. Oh and

I can’t wait to go back.”

the pommes frites came with the most adorable one ounce mason jar of house-made aioli. I dream about that meal to this day.”

54

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July, 2018

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55

705 Texas Avenue, El Paso, Texas 79901 wyattunderwoodtriallawyers.com

July, 2018

Know Your way Around the Kitchen…

Lingo that is… | By: JESSE MAYNES |

1. 86 – Out of a certain product, or don’t add to plate (Example: To server staff – “Hey guys, 86 oysters, we’re out.” To cooking staff – “Let me get that burger, 86 tomato.”)

2. All Day – Total amount of a specific ordered dish (Example: Table one ordered three porkchops, table six ordered two porkchops = five pork chops all day) 3. Do the Dance – Everyone in the kitchen doing their own tasks seamlessly sharing space during service 4. In the Weeds – Backed up with tickets/orders 5. On the Fly – Needs to be done asap, drop what you’re doing and produce instantly 6. Mise En Place – Preparation for service 7. Heard – Kitchen version of “10-4” 8. Five out/three out – Amount of minutes until a dish is ready to serve (Example: “three out on that”) 9. Four top/six top – How many heads at a table. (four top = four people, etc…)

10. Behind/atras – When passing behind someone in the kitchen—safety standards are to let them know you’re there. (Example: Passing behind someone on the line yell out “behind” or “atras” (Spanish)) 11. Burn the ice – Take all the ice out of the ice machine to clean 12. SOS – Sauce on side 13. Back of house/front of house – Back of house is kitchen area/front of house is dining area 14. Campers – People that sit at a table way too long. Don’t be a camper 15. The boogie man – Health inspector

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July, 2018

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July, 2018

| By: ANDREA MACIAS |

Resourceful Restaurants

F

rom east to west El Paso, local businesses and restaurants are sprouting, flourishing and brightening up our landscape. They are opening their doors and welcoming El Pasoans to support local while devouring their food. In hopes of giving back and

“Restaurants seeking the seal must be local and need to be in business

returning that support, these restaurants are partnering with El Paso

for one year. They need to have their own designated meter and have

Water in efforts to reduce water consumption across the city.

responsible disposal of their fats, oils and greases,” explains Norma.

For nearly 20 years, El Paso Water has been making strides in the

The program is completely voluntary and carries no penalties if

conservation of water and sustainability. According to research done by the

restaurants do not meet the criteria. Those that do pass are then

utility, restaurants account for 15 percent of water use in the commercial

given a site survey conducted by an official EPW staff member. EPW

sector. Through education, incentives and programs EPW made the natural

screens all areas of the establishment from the kitchen to bathrooms

move into restaurants through the Certified Water Partner Program.

as well as determining whether the establishment has landscaping or native plants.

Since its inception last spring, the program has joined forces with over 30 local restaurants. It provides restaurants the opportunity to learn

Upon completion, restaurants are given a comprehensive report with

what it means to be water efficient.

recommendations on how to use better water practices. By installing water efficient appliances, reducing water use in the bathroom or

“This program benefits El Pasoans as a whole because it rewards

by using certified green laundry services, restaurants can help reach

those businesses that are exhibiting the best water management

EPW’s goal of reduction in the city.

practices. In turn, it benefits the city because it will help sustain El Paso’s water future,” says certified water specialist Norma Guzman.

Every Certified Water Partner is also eligible to participate in EPW’s Conservation Hero program. Restaurants are scored based on their

Popular spots including Angry Owl, Casa Pizza, Malolam, Ripe Eatery

water management practices. Those that accumulated the most

and Sabertooth have sought partnership and have earned a seal

points win and are awarded a rebate to purchase an approved water

defining them as a “Certified Water Partner.” Although, program

efficient product.

partners must meet certain qualifications before earning that seal.

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July, 2018

COME TASTE THE WINNING EXPERIENCE

Martita’s Lunchbox is a program partner and last year’s hero. Owner, Martin Rios, told EPW that their participation was for the future of our community, for the kids and our grandkids.

Martita’s Lunchobox has a desert landscape which conserves a lot of water. All the faucets are water efficient, water is only served upon request and the water fountain also recycles water.

“Our toilets use water pressure and air pressure, so they are only using one gallon per flush.

You can notice on the water bill that it’s a bit less than usual,” said Martin.

Creating the Certified Water Program is just one piece of the big picture. In addition to hopefully having every restaurant in town participate in the program, EPW will eventually reach out to other sectors including El Paso Zoo, local libraries and work alongside specific apartment buildings.

“We live in the Chihuahuan Desert and on average we only get eight to 12 inches of rain per year and so in order to maintain the quality of life and maintain a vibrant economy, El Paoans have to reduce our water use because it is our most important, precious and natural resource.”

Norma encourages every restaurant to reach out to EPW to see if they are eligible to participate as well as to realize that there are things that you can do to reduce that water usage.

“Our hope is that the community will look for restaurants that have that seal and support them. Because the restaurants are doing their part and going above and beyond to bring down water use. It’s a win-win for everybody.”

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EXPERIENCE THE DIFFERENCE 59 5380 N MESA ST STE 110 • (915) 500-4357

F

: | ByT AYLOR S | H I NE

Father John Misty “God’s Favorite Customer” Someone call Paul and Ringo because John may still be alive and co-writing and composing music with Josh Tillman, or as we like to recognize him under his world-famous pseudonym, Father John Misty. In the

ood, water and shelter (and

latest installment of his fourth studio album as a solo artist, Father John Misty delivers more critiques and

the occasional emotional connection

inspections into society, human nature, and instrumental arrangements that sink their fangs in. In “God’s

from another human being) are

Favorite Customer” there is the opportunity to hear it in two modes (as with other Father John Misty

essential to sustain life. They are

albums). On one hand it is rhythmic and moves from track to track, with its folksy and blues undertones

the corner stones of the hierarchy

and riffs from the piano that hold the capacity to awaken the late great Nina Simone on certain tracks. From

of needs that must be fulfilled in

a holistic standpoint, the album offers up a melancholic attitude from the point of view of an artist locked

order to move on and climb the

away in a hotel room from which he may not ever return. With not a single merely just-average track,

pyramid towards enlightenment and

“God’s Favorite Customer” is a listening journey that I implore all to give a complete start to finish respect.

self-fulfillment. I would argue that

Treat it like a fine wine; allow it to breath a bit, swirl it around and look for the flavor notes and profiles (but

good music should be another of the

for the love of god, don’t be pretentious when talking about it to impress those around you…).

basic human needs, but I’d bet a few scientists and other “ologists” would argue that claim. Until then, here are my new music picks and the albums you should have assault your ears with the intensity of a cheetah on fire. This isn’t a music review, instead I request to be your music Sensei.

Arctic Monkeys “Tranquility Base Hotel and Casino” In their sixth full-length album, Arctic Monkeys present “Tranquility Base Hotel and Casino.” It is an album that you may not initially enjoy if you are an old timer fan of the group, but like a weed with beautiful flower pods it grows on you and engulfs you. Taking a hard right turn off the freeway known as their typically sound, the band stops in at the Tranquility Base and gets separate rooms … toiling away on side projects that come together somehow. It is iconoclastic, but fantastic, all at once. With haunting backgrounds, and a lounge-esque swagger, Alex Turner (one of the best modern lyricists) showcases his poetic mastery of the 26 letters of the alphabet in his arrangement of words and tempos. Thematically, lyrically and instrumentally the album reminds me of a singer in a smoke-filled (hand rolled cigarettes only) lounge who is aware that Death is enjoying a bourbon at the bar, savoring every sip until his glass is drained, but at the moment, death has not closed out the tab and is signaling for a refill. Haunting and elegiac the album is as though the group broke up to start another band together, with great possibilities and futures ahead.

And now for some local ear candy:

Medvedi “Unwind”

Oh, why is it not July 27 yet?! Medvedi are gearing up for the release of their next album, “Unwind.” Coming off an acoustic album released in April, the guys decided to plug back in and crank the amps up to MAX. Two of the thirteen tracks have been released on their Bandcamp and boy, they are complete bangers. Staying with their tune and sound the band has remained true to the sound all of us have come to love. Surfer rock rhythms with heavy garage presence, 60

the two tracks that have been released thus far, “Always the Same” and “I Can See Heaven” are just plain fun and movement inducing.

July, 2018

drink of the month

SMOKE

&

Ingredients 1 1/2 ounces Mezcal 1/2 ounce Ancho Reyes Verde 1/2 ounce Honey 1 cube Pineapple

| By: SEAN ISSASI photography by: JESSE MAYNES |

3/4 ounce Lemon Juice Pinch of Salt Bitters Salt Rim Prep salt concoction - Coconut palm sugar, turbinado, and organic sugar. Fresh coconut, hibiscus, and a pinch of salt.

Garnish Chirata branch and lemon Directions 1. Add pineapple to your pint glass or shaker base, muddle to break down.

2. Add Mezcal, Ancho Reyes Verde liquor, honey, lemon juice and a double dose of bitters.

3. Shake roughly 20 seconds 4. Prepare your glassware with your salt and sugar concoction, only rim half the glass.

5. Strain and pour into your glass, garnish with lemon round and chirata branch. Burn branch end and let smoke aerate the cocktail. Serve immediately while branch is still smoking for full effect.

A Mezcal-based foundation that’s eased with the sweet acidity from fresh-muddled pineapple. A spicy bouquet of ancho that’s carried into your sinuses by the natural and prevalent smoke from the Chirata branch. It’s a celebration of flavors that all came together when the subtly sweet hibiscus salted rim was thrown into the mix. Not only was the taste exceptional, but visually, it’s a homerun. “Smoke & Mirrors” is a must have in any home bar.

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July, 2018

Going

Bowl-ing!

I

| By: JANENE ROJAS |

t all began with a simple smoothie bowl back in 2015. No one thought that a basic blended smoothie in a bowl topped with fruits, nuts and seeds could change the universe as we know it, until it did. Quickly moving

beyond breakfast, the bowl family extended to lunch and dinner with burrito/taco bowls, protein bowls, Buddha bowls and possibly the greatest trend of 2018, the Poke bowl.

The concept of eliminating the common side dish completely by combining it with the entrée (and a bunch of other food) is so simple, it’s mind blowing. Let’s dive into what exactly people are loving about these bowls and why.

For one thing, bowls are now considered healthy go-to meals because they usually

SMOOTHIE BOWL

Smoothie bowls may not come in all shapes and sizes because bowls are round, but they do come in endless flavor options because you can make your smoothie base however you like. For example, you can toss some bananas,

AÇAI BOWL

cocoa powder, almond milk and peanut butter

Much like the smoothie bowl, the açai bowl

into a blender with some ice, and there you have

is simply a smoothie bowl but contains the

a delicious chocolate smoothie. Pour it into a

Brazilian fruit açai. Blend the açai package

bowl and top with banana slices, almonds, chia

(usually frozen) with a combination of almond

seeds, granola and whatever else your heart

milk or coconut milk and fruits like bananas

desires and voila. You can change up some

or berries. After creating your açai smoothie,

or all of the ingredients to create any kind of

top with any of the toppings you would a

smoothie with any toppings you like.

smoothie bowl. The benefit of acai is in the fact that it’s a super food. This means that it

Topping options:

has disease fighting properties and contains

Nuts, cacao nibs, berries, banana, kiwi, mango

more vitamins, antioxidants and minerals

pieces, coconut flakes, granola, seeds, (chocolate

than the body requires to meet its nutritional

shavings if you’re feeling naughty).

daily value.

BURRITO/TACO BOWL

BUDDHA BOWL

include a protein, carb, veggie and healthy fat source. All of the nutrition needed for a balanced meal is found in a single delectabowl. Sorry, I had to.

This new trend is so different from the high fat, high carb, on the go meals many are used to, hence the reason the healthy community is obsessed. Bowls are a quick healthy option that are easy to make, or can be bought for about the price of a fast food meal.

Not only are they healthy but have we talked about their looks? These bowls are colorful, precisely layered, perfectly

Buddha bowls are the trendy way yogis are

Ole! Most burrito or taco bowls include

taking part in bowl-mania. Buddha bowls are

portioned and most importantly, photogenic.

pulled chicken or ground turkey, some sort of

vegetarian/vegan and include an assortment

#InstagramApproved

carb like brown rice or quinoa and everything

of raw or cooked vegetables such as; purple

you would expect to find in a taco or burrito.

sweet potato, radish, carrots, cucumber,

Spinach or lettuce, chile, lime, corn, roasted

avocado, sprouts, brown rice, broccoli; you

peppers, cilantro and cheese topped with

get it, a rainbow of health. At the heart of the

tortilla chips. Basically Chipotle, but you can

Buddha bowl is balance. It is the idea that you

also easily make this at home.

get little bits of every vegetable but not too

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much of one nutrient source.

July, 2018

PROTEIN BOWL

We might as well call this a bulking bowl. The protein bowl contains some kind of lean meat, beans like lentils, healthy fats like avocado and as much veggies as you like. Throw in eggs, cheese or Greek yogurt to your bowl in any way to increase protein intake.

EAT ON THE E DGE

We would like to welcome you to the Edge of Texas Steakhouse and Saloon, founded in 1997.

We look forward to meeting and continuing to serve our loyal guests and making new friends.

COME MEET THE FAMILY! 8690 Edge of Texas St. El Paso, TX 79934 | 915.822.3343

MPaso, TX 79934Hour | 915.822.3343 F Happy 4:00pm - 6:00pm

8690 Edge of Texas St. El

Monday-Saturday 11am-9pm | Sunday 11am-8pm | Closed on Thanksgiving

Bad weather doesn’t just affect your home, it affects your business, too.

POKE BOWL

Our world is being taken over by poke bowls and I’m not that mad about it. The most trendy bowl this year starts with a layer of rice or low carb options like zucchini noodles topped with diced meat or often times raw fish, and seasoned with scallions, sesame seeds, pink sea salt, soy sauce or lemon juice. Then come the veggies, which include avocado, onion and seaweed, and finally this fabulous bowl is topped with some kind of hot chili. It’s the modern version of sushi and no one will ever be the same.

Call today for coverage you can tailor to your needs.

63 G.A. Delgado | 915-303-7122

All in the

FAMILY | By: ZAK HANSEN |

L&J CAFÉ

For more than 90 years, L&J Café—“The Old Place by the Graveyard”—has been satisfying El Pasoans’ cravings for Tex-Mex. Antonio and Juanita Flores opened the restaurant, as Tony’s Place, in 1927 on the then-outskirts of El Paso. Through the waning years of Prohibition, Tony’s Place served as a speakeasy, offering up “home cooking, homebrew and slot machines.” In 1968, Lilia Flores and husband John Duran took charge of the restaurant, renaming it L&J Café. In 1988, their son Leo and his wife Frances took charge, and today, L&J Café’s outlaw spirit continues to thrive under the management of Vanessa Duran—granddaughter of Antonio and Juanita. The now-centrally located L&J Café was voted the No. 1 Tex-Mex Restaurant in Texas in the 2018 USA Today 10 Best contest.

AVILA’S Founded in 1952 by father and son Evaristo and Guillermo Avila in the Toltec building on San Antonio Street under the Leo’s name. In 1962, the restaurant moved to the west side Coronado Shopping Center, bringing the total number of nearby restaurants to three. After 10 years, they moved to the current location on Mesa Street. Current owner Andy Avila has been at the restaurant full-time since 1975. In 1988, the restaurant rebranded as Avila’s, and today the family connection remains strong. Along with his sister, Annette Avila-Chavez and her husband Roldan Chavez, Andy’s staff includes his two sons, James and Tommy, as well as nephew Roldan Jr. Avila’s is very much a step back in time to “old El Paso,” kept alive by a family dedicated to tradition. It’s served them well.

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July, 2018

July, 2018

LUCY’ ’S CAFÉ With four full-time locations around town, you’re never far from a Lucy’s. Founded in 1978 by Lucinda “Lucy” Lepe, the Lucy’s family—Lucy’s Coffee Shop, Restaurant, Café West and Café North, along with a seasonal location at Sunland Park Racetrack—is now in its third generation. Lucy’s five children, Albert, Javier, Sandra, Gustavo and David, now steer the family of restaurants into its fourth decade.

Known for its signature machaca and Tacos Antonia, Lucy’s has gained regional and national attention, landing on the pages of Texas Monthly magazine and featured on the Cooking Channel’s “Taco Trip,” hosted by El Paso chef Aaron Sanchez.

TONY’ ’S THE PIT BAR-B-Q

Tony Vargas Sr., his wife Lidia and their children opened the first The Pit Bar-B-Q on June 23, 1958, on Magoffin Avenue. After more than a decade, the Vargas family moved the restaurant to its current location on Myrtle Avenue. The Pit cemented its status as one of El Paso’s finest barbecue joints under Tony Jr. from 1970 until his retirement in 1995; grandson Bobby Vargas took over until 1999. For nearly 20 years, Christina Vargas has continued the work her grandfather started six decades ago. The Pit Bar-B-Q has had its share of press, landing on the pages of Texas Monthly twice—in the 2003 Top 50 BBQ issue, as well as a 2015 feature on its famous brisket hash—slow-cooked brisket trimmings with potatoes, peppers, onions and spices.

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JULIO’S MEXICAN FOOD

A l l i n t h e Fa m i ly

July, 2018

In 1944, Julio and Guadalupe Ramirez opened the first Julio’s restaurant in downtown Juárez. Tending to the small, four-table space, Julio greeted and served while Guadalupe worked in the kitchen cooking her family’s own recipes. Word began to spread about the small, neighborhood diner, known then as Café Corona, and soon, Julio’s made the necessary move to a larger space at Avenida 16 de Septiembre, near the Americas bridge, with its famous terrace and chinaco bar. In 1981, Julio’s Café Corona opened its Gateway Boulevard East location in El Paso and, later, its second, on Joe Battle Boulevard. With a west side location set to open fall 2018, Julio’s continues to serve Guadalupe’s family recipes, like mole and cochinita pibil, under the leadership of third-generation owner Francisco Orrantia.

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July, 2018

DOÑA LUPITA TAMALES

For more than 30 years, Mundo Carrillo’s Lupita Tamales has been a fixture in Canutillo. Working with a recipe from his grandmother, Lupita Escarsega, Mundo’s traditional red chile pork tamales became a local favorite. Mundo’s son, Gilberto Carrillo, came to work with his father at 15 and, after more than a decade, decided to open up shop on the east side with Doña Lupita Tamales—its name a respectful nod to the generations before him. A third location, under Adrian Carrillo, opened at Alameda and Midway. Though they’re independently managed, Tamales Lupita keeps it all in the family, serving their signature chile con queso, chicken and green chile, red chile pork and sweet tamales to new generations of El Pasoans.

Get Social With Us @tableoccasions

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67

In The Kitchen

July, 2018

W

e sit at their tables for an hour while they have been up for the past 14, toiling away in a hot kitchen. Tickets come in and food comes out. Orders from the night before requiring five different calls never arrive adding to the mountains of stress that compiles. They wouldn’t trade this life for anything. Women in the food industry are often times overlooked, especially those running kitchens, creating menus or crafting edible works of art. Fortunately, we got to meet and shoot the women feeding El Paso’s hungry stomachs, capturing them from when they put their aprons on and to the last minute before they took them off. It’s all in a day’s work and often times it requires a glass of red at the end.

Kassandra Maillard after a 12-hour shift Sabertooth Food Co.

| photography by: CHRIS ODOM |

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Before

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July, 2018 After

Alejandra Orozco West Texas Chophouse

Before

After

Leigh Kersh Chocolat

www.thecitymagazineelp.com

Before

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ver O indul

g

ence Survival

W

Guide

| By: TAYLOR HINES |

Jose Sanchez of Black Orchid Lounge

e get it. You told your buddies that

Hangover Cure

you could only stay out for a drink or

“If the hangover is bad enough I grab an orange Pedialyte. Orange because I think it is the best

two because you had to get back to

flavor and once I finish that bottle I feel good as new from that boost of hydration.”

the house, but Dan just ordered a round of tequila shots for the table and you can’t let

Hair of the Dog

Dan down can you? The warmness fills to

“Fernet and Coke is a perfect hair of the dog. First off, it is full of bitter herbs and other

your toes and you get a slight rush to contin-

spices and combined with the sweetness and carbonation of Coke it always settles my

ue the night, but just for one more drink you

stomach. Plus the caffeine from the Coke makes the day easier.”

promise yourself. Dryness comparable to the

Jazmyn Acevedo

Sahara fills your insides, pressure is building up in your skull, you are hot and cold at the same time, and your stomach is a cesspool waiting to be drained; welcome to hell. Your

of The Palomino Tavern

night of grabbing a drink or two between

Hair of the dog

Hangover cure

pals turned into a bacchanalian evening of

“I usually like my Bloody Mary’s very spicy

“Greasy pizza helps me

overindulgence filled with libations. You have

and limey, but I prefer it this way when I

get back into the groove

checked into the hangover hotel and we,

have a hangover!”

of drinking!”

with the help of some of our local bartender friends, are here to help you check out.

1/2 ounce ancho Reyes verde 1/2 ounce Tito’s vodka 2/3 ounce pickle juice 1 whole lemon 1 egg white Pinch of salt Pinch of chili 1 1/2 pinches of pepper 6 dashes of Worcestershire 2 dashes Angostura bitters 2 dashes Tabasco 4 ounces Clamato Dry shake (because of the egg) then pour into a pint glass over ice with a salt and chili rim.

July, 2018

Cesar Muniz of Murray’s Hair of the dog “If the hangover is real, then you need a real remedy like a Corpse Reviver #2 or a Savoy Corpse Reviver.”

Hangover cure “If it’s not that bad, a Topo Chico and a bag of Rancheritos will do!”

Anais Chavira OF Electric Cactus Hair of the Dog “My go-to hair of the dog cocktail would probably be an ice-cold Dos X michelada— it’s straight to the point but the salt and lime juice add a little kick to the cool and smooth Mexican lager that immediately gets rid of that pounding hangover.”

Hangover Cure “My favorite hangover food is going to have to be Jimmy Johns sandwich—it’s fresh, but it has a lot of bread to “soak” up the alcohol (supposedly)…”

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71

Cas

Hidden

G

ms

Let’s Keep it | By: ANGEL TORRES |

W

hen given the opportunity to find El

even” bottle stands atop the wood paneled

suggestion of the bartender. I start off with

Paso’s eastside “Hidden Gem” the

glass shelved bar (currently Louis XIII). This

one of their signature cocktails, the “Hibiscus

one place that immediately came to mind was

classy yet comfortable restaurant compliments

Old Fashioned.” Similar to the classic Old

the fairly new, locally owned steak and seafood

well with its “Cheers” type atmosphere,

Fashioned cocktail, with the exception of an

restaurant my mom recommended I take her

where everyone knows everyone and if you

ounce of well bourbon, they use two ounces

to for Mother’s Day. Conveniently located near

don’t, you’re made into a friend quickly. Music

of Don Julio Anejo tequila, served over a

the intersection of Montwood and Yarbrough,

is played at a fair volume and can be heard on

hibiscus-infused ice ball. Gazing through the

the large martini glass outside is an instant

the pet-friendly patio where there is furniture

menu, there are a number of dishes I want to

eye catcher, its bright neon glow allures your

and TV’s for those who enjoy the spring breeze

try, mainly the seabass and prime rib tacos.

temptation to stop in and grab a cocktail.

and summer nights. Thirty 5ive is a place for

However, I felt it only fitting to pair it with

people of all ages to enjoy themselves in a

the signature house dish, the “Thirty 5ive

casual yet fine-dining setting.

Combo,” consisting of an eight-ounce filet

Thirty 5ive Tavern & Grill is a contemporary

mignon served with three jalapeño bacon

steak house with uncommon attributes. The gold name plated wine lockers grab your initial

On my second visit to Thirty 5ive I sit

wrapped shrimp over a bed of rice pilaf and

attention as you walk in and a luminous “break

down on the wide top wood bar, taking the

an Eiffel Tower-sized key lime pie for dessert.

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www.thecitymagazineelp.com

sual July, 2018

The aroma alone had me salivating even

credit goes to our kitchen staff. Our back of

signing the receipt to tab out, a man sitting

before the plate was placed in front of me.

the house is outstanding, those guys take

to my left greets me, “What’s up brother, my

immense pride in their work which allows our

name’s Anthony, my son Shane and I are the

While indulging in my meal I notice couples,

front of the house to operate smoothly, and

owners.” Duncan, who I found was a former

families and groups of friends enjoying each

the kitchen manager, well the majority of our

President and Hall of Honor Inductee of the

other’s company above all the candle lit

regulars are in here because of him. He has a

Texas Restaurant Association, sips his martini

tables and bar tops. As I come down to the

minor cult like following since his days with

and says, “glad you enjoyed everything bud,

last few bites, refusing to give up until my

our owner at Hudson’s back in the 1990s, his

come back and see us!”

plate is empty, the manager walks up to me

name is Mario (Torres) he’s sitting right there

with a smile, “How did everything come out

across the bar.” I glanced over noticing him

This summer Thirty 5ive will be celebrating

tonight sir?” “Everything was amazing,” I

drinking a Heineken and talking to a couple.

its first year of business. With great food,

replied, “the service was great and the food

The manager mentioned that toward the end

superb service and a friendly environment,

… man this food was incredible!” The young

of the night, regulars usually invite Mario over

not only would I consider this place a “hidden

managers retort explained it all, “Thanks man

to have a drink with them, often praising his

gem” I would go as far as calling it El Paso’s

we appreciate that, but in all honesty the

cuisines and shooting the breeze. As I am

best kept secret … for now!

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UNION PL AZA D istric

District Guide

t

Hop To It Have your taste buds indulge in locally brewed beer at Deadbeach Brewery— and don’t forget to try the pizza. Don’t leave without filling a growler with your new favorite beer.

Music Scene

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Want to see a live show? Check out Tricky Falls, where a

The Most Famous

variety of music can be enjoyed on any day of the week.

From the London Fashion Week Show to the feet of rock stars and

Make sure to go to Trickyfalls.com and see what show

celebrities, you can’t miss stopping at Rocketbuster Boots. Say hi

you’ll be in town for.

to owner Nevena Christie and get a look at the extravagant boots.

www.thecitymagazineelp.com

Get Creative If you’ve got kids in tow, then heading to Creative Kids is the perfect activity. Channel your artistic side as a family and get creating.

The Venue If you’ve got an event and no spot, look no further.

With a gorgeous patio, large bar and inside space, host a wedding, a business gathering or anything else you had a mind. The floor is yours.

Noteworthy Spot

Support Local Every Saturday from 9am-1pm, local artisans, artists and farmers and food trucks gather on the street in Union Plaza. Enjoy a nice morning and try to leave with just one bar of soap (it’s hard!).

Any foodie will be glad to stop into Tabla. Serving food in the traditional Spanish style of tapas, order several dishes to share amongst your party. Pro tip: you can never go wrong with the Brussel sprouts.

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&

July, 2018

PRIDE PATIENCE | By: DANIELLE MOTON |

S

taff stands in place, surrounding the lion exhibit anxiously awaiting for the door to open. Familiar voices echo over staff radios announcing that the time has come—the night house door opens and all four lions sprint out with the male, Rudo, leading them into the exhibit. All four lions make their way to a shaded area in front

of the public viewing area while cautiously taking in their surroundings. They begin to relax and lay down to enjoy the light summer breeze together, as a full pride for the first time in four years.

The El Paso Zoo is celebrating the end of an amazing and important achievement and can now exhibit a family pride of four lions that was four years in the making.

In 2010, the zoo acquired three lionesses, Zari, Malaika and Kalliope, but when the newest member of the family, Rudo, arrived in 2014 it was clear the introduction process would be a long one. At 1½-years-old, Rudo was not prepared to join the pride of adult lionesses. His youth and immaturity made him vulnerable during social interactions with the more mature and familiarized females. Zoo staff felt he needed to mature, gain more confidence and courage before it was safe for him to be around the lionesses.

Staff in the Africa section of the zoo spent two years closely monitoring the lions’ behavior during carefully staged introductions, making sure all of the lions were doing well together during each progressive step. Planned introductions are important to allow animals to feel comfortable around each other and avoid injury. These introductions begin at a rate of minutes, to several hours with a goal of daily interactions that are healthy and progressive to the animal’s behavior and wellbeing. Intros begin behind the scenes in their night house, where there are protective barriers put in place for the lions, but they still have the ability to see, hear and smell one another.

“This has taken an enormous amount of staff time, patience, planning, initiative, flexibility, ingenuity, expertise, decision-making and all-out love and dedication for the animals and our work,” said El Paso Zoo Africa Collections Supervisor, Amanda Leverett. “Our staff couldn’t be happier for Rudo and his new family. It was worth the effort everyone put in. It is truly heartwarming to see them all together now.”

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E L pa s o zo o

July, 2018

Every day the El Paso Zoo creates

The El Paso Zoo alongside the El

opportunities for people to rediscover

Paso Zoological Society supports a

their

The

lion guardian, Kuresoi ole Purdul. He

animals that live here are conservation

monitors what is known as the Olbili

ambassadors for their species and

zone in Mbirikani Group Ranch. This zone

habitats around the world. Lions are one

is a high-conflict area as it adjacent to the

of the leading animal ambassadors for

Chyulu Hills National Park where there

conservation, helping the El Paso Zoo

have been several cases of lions being

bring awareness to the wild lions in Africa

caught in snares or poisoned, in the past.

connections

to

nature.

whose populations are largely in decline.

One way to trace conservation efforts

There are countless ways for the local

is through the Lion Guardian program.

community to get involved by supporting

A lion guardian’s sole job is to protect

conservation efforts. One way to help

lions in wildlife sanctuaries in Kenya and

during a visit to the zoo is by rounding

Tanzania. Lion Guardians (a conservation

up food and gift purchases. The money

organization dedicated to finding and

raised goes to support wildlife field

enacting long-term solutions) currently

conservation efforts, to one of three

trains and supports a team of more

animals of your choice, across the globe.

than 80 East Africans who are actively

Next time you visit the zoo be sure to

protecting lions covering approximately

round up your purchases. Together,

1.3 million acres.

we can make a difference, while we experience a part of the world right here in our own backyard.

www.thecitymagazineelp.com

77

Balancing

YIN and

YANG

Through Foods | By: MICHELLE CROMER |

he ancient Chinese philosophy of yin

T

and yang may sound obscure and difficult to understand for many of us living in the West. Yet, when we

understand a few basics about the yin and yang nature of foods we can achieve balance, which will help us with weight loss and cutting cravings.

“Yin and yang” is an ancient Chinese theory based on the perspective of continuous change and balance. For thousands of years, this theory has been integral to the Chinese culture dating back to 700 B.C.E. The theory is that all things in the universe have an opposing force, and though they are opposing, they are very interconnected.

Everything contains yin and yang; one cannot exist without the other because they are never separate.

For example: above and below; left and right; fire and water; energy and matter; and day and night—day is yang and yin is night. Day looks different from night, yet it is impossible to have one without the other. Both create a totality, a complete whole.

According to this philosophy, good health is a state 78

where opposing energies of yin and yang are balanced in the body. Each food has its own yin and yang forces

July, 2018

Spiritualit y whole foods as much as possible, instead of see-sawing between strong or extreme yin and yang foods such as meat and sugar.

This philosophy is not just about nutrients and counting calories.

And this unique approach, practiced for many centuries in East Asia, has helped many thousands of people improve their health and even recover from difficult health conditions. So I encourage you to use this yin and yang perspective in your daily food choices to achieve health and equilibrium.

When our yin and yang energies are balanced, we feel good not just physically, but mentally, emotionally and even spiritually.

Common yin foods include: • soy products, such as tofu and soybean sprouts • certain meats, such as crab and duck • fruit, such as watermelon and star fruit • vegetables, such as watercress, cucumbers, and can be said to be energies that influence the mind toward more

carrots and cabbage

expansive or contractive tendencies. Eating too much of either yin or yang

• cold drinks and water

foods can either upset or help the body balance. A person that is quick to anger has too much yang energy and can balance this disposition with yin foods such as green tea. The nature of yin is relaxing and cooling.

Sometimes when eating a very yin food, we may crave some yang foods to balance. Wine, which is yin, balances cheese, which is yang. Beer, which is yin, balances salty pretzels, which are yang. Alcohol, which is yin, balances meat, which is yang. If a diet is too far to one side, it may stimulate cravings

Common yang foods include: • foods that are high in fat, protein, calories and sodium • certain meats, such as chicken, pork and beef • warm spices, such as cinnamon, nutmeg and ginger • eggs, glutinous rice, sesame oil, bamboo and mushrooms

of foods from the other extreme in an attempt to achieve some balance.

If one extreme yang food is eliminated from the diet, often it is best to eliminate an extreme yin food to maintain balance. So, if we give up beer, we may maintain the balance better if we also give up pretzels.

We already know how to make this yin and yang balance by eating certain foods instinctively. When the weather is cold, we naturally crave nice and warm comfort foods such as soups or stews.

Whereas on a hot and humid day, a chilled drink or cold salad would be our natural choice.

Sugar, alcohol and caffeine are on the extreme yin end of spectrum, which have a strong effect on our body. Salt, eggs, cheese and meat are on the opposite end, categorized as extreme yang foods.

When eating these extreme foods, our body naturally tries to make a balance by eating the opposite foods, which act as cravings.

The best strategy is to eat a balanced daily diet, namely whole grains and vegetables that are grown locally and are in season, and other plant based

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July, 2018

| By: LIZZIE MARTINEZ |

Cookout Guide It’s a struggle… trying to find the balance to stay on your diet and look good in your swimsuit, but also have fun at summer cookouts with your family and friends. Here are a few tips to help you enjoy yourself while avoiding any bloat or weight-gain: 80

Choose a lean protein as the main dish When we think of cookouts we often think of hamburgers and hotdogs.

These are meats that are high in fat and high in cholesterol. Instead, swap these options out for a lean meat such as fresh fish, which can be grilled up whole or put on a kabob. Whole chickens or chicken breasts are always a good lean option that the whole family can enjoy.

Make sure to remove the skin to keep it leaner and marinate it for more flavor.

Turkey burgers are a healthy way to get the burger craving out of the way— make a few beef and a few turkey for the guests to choose from. Grilled vegetables make for a great side dish, especially veggies with hearty flavors like squash, portobello mushrooms, peppers and onions. www.thecitymagazineelp.com

July, 2018

P U R E

Fitness M

E

D

S

P

A

+

W

E

L

L

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Add a healthy side dish Swap out those high-fat potato chips and sugary options for something healthier to snack on, but still full of flavor. Fresh fruit kebabs are always a favorite! Try putting melons, strawberries, grapes and pineapple on skewers to keep with the cookout theme, or just toss them all in a bowl for a fruit salad. Instead of fried chips, swap them for veggie chips. You can buy dried veggies at your local health food store, which are a little healthier than the bagged veggie chips. Corn on the cobb is always a great cookout favorite that is still low in calories. You can

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mix it up by adding a variety of toppings on the corn like lime juice, or Parmesan cheese.

Fresh whole pita bread with dipping options like dressings or hummus is a delicious option instead of bread rolls. And if you just can’t do without the creamy potato salad, substitute fullfat mayo with light mayo or even a light sour cream. Use small amounts of creamy toppings or instead swap it out for pickle juice or lemon juice for flavor.

+ Lips Go light on drinks Instead of the sugary, high-calorie drink options try these refreshing choices. Ice water with cucumber and lemon slices is delicious and a great way to stay hydrated in the heat. Also try spiking your sparkling water with a dash of 100 percent fruit juice for a kick of flavor. For teas, stick to black or green unsweetened tea to avoid added sugars. When making alcoholic

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beverages, swipe them out for “skinny” beverage recipes you can find on the Internet. Try to avoid beers, as they will bloat you up fast!

Swapping out these options will make sure that you are looking good out by the pool and help you feel and look your best! www.thecitymagazineelp.com

Contact Us For A Consultation 915.881.4171 1501 N Mesa 1st Floor El Paso, TX 79902 puremedspaelpaso.com 81 puremedspawellness

3SIMPLE | By: JEANNIE STRINGFIELD |

July, 2018

Summer Snacks for Kids

T

his week, the high is supposed to

Children and toddlers grow and change at a

As a mom with two under two, it is quite a

be 102 across the borderland. Yikes!

very rapid rate. As parents, we strive to do all

challenge at times to find a healthy snack.

As a mom of a very active toddler and

we can to foster the growth and development

Sometimes it’s just easier to pour a few

fresh-faced newborn, I dread the days of

of our children the best way we can. That

Goldfish crackers into a bowl and call it a day.

intense heat. Hot summer days mean a day

is why it is so important to offer our kids a

That is why over the summers I do my best

spent indoors with the air conditioner on full

variety of healthy snacks and foods that will

to prep healthy snacks over the weekend

blast. With a living room littered with toys,

help them develop, explore and grow. A well

that will last us all week long! I’m sharing

messy beds from pillow fights and hide

balanced diet with a combination of different

my top three favorite summer snacks for

and seek, it is not a surprise that my snack-

types of foods will ensure that our children

a growing toddler. I hope you love these

loving son is constantly running towards the

will get the right nutrients they need to help

snacks as much as we do!

pantry for food! We play pretty hard around

them excel as well as assisting them in

here, which means we have a continuously

learning about new flavors while developing

hungry toddler.

healthy eating habits that will last a lifetime.

Mini Zucchini Pizzas

Frozen Yogurt Bark

Delicious healthy pizza bites in

Enjoy this easy-to-make protein packed

15 minutes of less!

snack poolside!

Ingredients:

Ingredients: 2 cups Greek yogurt 2 tablespoons honey 1 tablespoon Craisins 1 tablespoon raisins

1 tablespoon olive oil

Peanut Butter & Banana Popsicle

3 zucchinis, cut into 1/4-inch thick rounds

This two-ingredient snack will have

1/3 cup marinara sauce

Salt

your kids wishing there was more!

1/2 cup finely grated mozzarella

1 tablespoon dark chocolate chips

Ingredients

1 tablespoon Italian seasoning

1 teaspoon shredded coconut

2 large bananas

5 fresh strawberries, chopped

1/4 cup pepperoni minis

3 tablespoons peanut butter

Directions:

1. Combine yogurt and honey until well mixed then

Directions:

2. Heat olive oil in a large skillet over medium high

1. Blend the bananas and peanut

heat. Working in batches, add zucchini and

2. Line a baking tray with parchment paper and pour

butter together in a food processor/

cook on either side until golden, approximately

the yogurt mixture on top. Using a spatula spread

blender until smooth consistency.

1-2 minutes on each side; season with salt.

the yogurt evenly across the baking tray.

2. Pour banana and peanut butter

3. Place zucchini rounds onto a large baking sheet.

3. Sprinkle the chopped strawberries, chocolate chips

mixture into popsicle molds,

Top each zucchini round with marinara,

and shredded coconut on top of the yogurt. Place the

insert a wooden stick and place

mozzarella and pepperoni.

baking tray in the freezer for 2-4 hours until it’s frozen.

the molds into the freezer.

4. Place into oven and cook until the cheese

Directions: add Craisins and raisins and stir.

1. Preheat oven to broil.

4. Remove from the freezer and use a sharp knife to

3. Freeze for 2-4 hours and enjoy

break the bark into pieces. Voila! Enjoy this afternoon

5. Serve immediately, sprinkle with

delight anywhere any time! The bark can be stored

in the freezer in plastic baggies.

a sweet healthy popsicle!

has melted, 1-2 minutes.

Italian seasoning.

July, 2018

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July, 2018

LOOKe

THE

m m u S CREATIVE DIRECTOR: JOSH SANCHEZ PHOTOGRAPHER: DAV ANMED

STYLIST: MARISOL BUSTILLOS

MODEL: CHRISTA SCHAFER, MISS EL PASO ‘17-18’ (LAURA’S PRODUCTIONS) HAIR: VICTORIA DE LOS SANTOS, WESTEND HAIR COMPANY

MAKEUP: ELYSE SIMONS BEAUTY

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July, 2018

er www.thecitymagazineelp.com

Look found at

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July, 2018

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July, 2018

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July, 2018

Look found at

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www.thecitymagazineelp.com

Article Title

July, 2018

Look found at

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July, 2018

125 Thunderbird Suite G El Paso, TX 79912

915 • 243 • 3139

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Beaut y

July, 2018

Top 5 Organic Makeup Brands W

e are looking for the best, healthiest makeup to wear every day. Makeup has been around for centuries,

and the days of putting copper and lead on our faces are long gone. Progress in the manufacturing and

availability of high quality, natural and organic makeup has prevailed.

| By: ELYSE SIMONS |

RMS Beauty. Celebrity makeup artist Rose-Marie Swift founded RMS Beauty after “realizing that women needed a cosmetic line that was as natural as possible.” She designed her cosmetic line using organic food grade ingredients that are not only non-toxic, but that actually heal and nourish the skin.

My favorite product is Living Luminizer. www.rmsbeauty.com

Bite Beauty. Founder Susanne Langmuir states: “Bite Beauty was founded on a simple premise—what you put on your lips should be as good as what you put in your mouth, with luxurious textures and high-pigment color.” My favorite is Agave Lip Mask. www.bitebeauty.com

Kjaer Weis.

Founded by Danish-born makeup artist

Kirsten Kjaer Weis, this line “ensures that not only all ingredients are certified natural or certified organic, but that they always reach the standard of luxury beauty.” My favorite product is Cream Blush as it can also be applied to the lips and eyes. www.kjaerweis.com

Ilia.

Founder Sasha Plavsic’s philosophy is that “our skin

is our largest organ, and can absorb just about anything we put onto its surface. Ilia is formulated with this in mind, and is dedicated to creating the purest products possible.” Try Ilia Lipstick. www.sephora.com

Afterglow. Founder and CEO Kristen Adams states: “since 2004, enhancing beauty and inspiring creativity through natural and safe cosmetics has been our mission. That’s why our entire line focuses on using certified organic ingredients and is certified gluten-free and soy free.” Try Infused Pure Soul Mascara. www.afterglowcosmetics.com www.thecitymagazineelp.com

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July, 2018

HIS PREROGATIVE

B

| By: ANDY MARTINEZ |

eards are no longer the unprofessional and rebelliously

defiant look that doesn’t fly in the workplace anymore, in fact, that hasn’t been the case for a long time. Keeping a tidy face of hair, however, is always in style. A well-groomed beard can be any length and here are just some steps you should incorporate if you want to take the plunge into territory that you might not have ventured into before. Or, if you’ve sported the face bush for a while now, these

92

products might have you wanting to try a new way to care for it.

www.thecitymagazineelp.com

July, 2018

2 3 1

1 Jack Black Beard Wash

4

3 Cremo Beard Oil Mint Blend

How many times have you justified using the shampoo that you

A constantly dry an itchy beard is not inconsequential, often, it has

regularly use on your head on your face? One too many times

to do with your skincare or cleansing tendencies. In order to keep a

probably. Although very close in proximity, beards and the hair on

soft and itch-less beard, use a beard oil. The mint extract keeps the

top of your head collect different kinds of dirt and grime, for that, a

beard smelling fresh and clean throughout the day. Beard oils are

specific beard wash is in order. This beard wash breaks up excess oils

appropriate for any beard length, as they soften the sharpness of that

and product buildup on your beard while retaining moisture as well

stubble you’re trying to grow out and it keeps longer hair moisturized

as treating the skin under it that may sometimes be left out of your

and from irritating your skin.

regular skincare regimen with jojoba protein, aloe and shea butter.

______________________________________________________ $18 | getjackblack.com

2 Refinery Shave Foam Gel

______________________________________________________ $12 | cremocompany.com

4 Beardbrand Tree Ranger Styling Balm Don’t blame your unruly and wild beard on genetics, just like the hair

A little of this gel goes a very long way and it’s perfect for a full clean

on your head, your beard can be tamed and molded into your style

shave or an in-between cleanup that doesn’t require a trip to the barber.

of choice. Smooth out frizz and add shine while the eucalyptus scent

The clove and peppermint provide a unique sensation that brightens

keeps you smelling like an outback adventurer.

the newly exposed skin. Aloe vera soothes and moisturizes your skin before the razor has a chance to irritate your skin with no oily residue.

______________________________________________________ $28 | beardbrand.com

______________________________________________________ $26 | aromatherapyassociates.com www.thecitymagazineelp.com

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July, 2018

T Old Mesilla Weekend Guide

he grind of the 9-5 has seeped into

route it is! Hit I-28 and travel down winding

your psyche; crippling your desire to

highways through the pecan farms and get

do anything except nothing. Friday?

lost for a bit; pull off and explore the wineries

Is that you? The weekend has final-

and nurseries that are peppered around the

ly shown its lovely face again and you have

route to your destination. St. Claire Winery

decided to take full advantage of it! But, what

and Bistro can fill the holes in your soul with

will you do? Where will you go? If you need

wine, food and views when you arrive.

a quick little adventure but can’t call up the

| By: TAYLOR HINES |

94

private jet, then we have the destination for

Feeling the need for speed? And by speed,

you. Old Mesilla is your weekend getaway!

I mean getting food from your plate to your mouth asap! Look no further than the Plaza

A quick drive up I-10 will land you in the

in Mesilla. Chalked full of restaurants within

heart of Mesilla Plaza, but the weekends are

walking distance you are sure to find what

for adventure and back roads. The scenic

you are needing to fulfill your gastronomy

www.thecitymagazineelp.com

Feeling sad, overwhelmed or struggling with addiction?

July, 2018

El Paso Behavioral Health System can help.

We offer inpatient & outpatient behavioral health treatment for all ages: • Children • Adolescents • Adults desiderata. La Posta de Mesilla has you

Maybe getting lost in pages is more your

covered if you fancy spicy dishes, the

style. Stop in at any of the local bookstore

occasional ghost sighting and a live piranha

and peruse the selections. Fitzgerald’s, old

tank, please keep your hands to yourself.

newspapers, and guide books are waiting for

We provide targeted services for: • Women • Seniors • Military members

you to be digested! You may even be lucky For the history buffs on this journey you

enough to find signed originals hiding within

may have found yourself inside one of the

the shelves.

copious amounts of shops and storefronts and seen more Billy the Kid memorabilia

While you are here, catch a flick at the historic

than one could fathom. Mesilla and its jail

Fountain Theatre! Doors to the theatre have

once housed the outlaw; its dusty streets

been open since 1905, entertaining thousands

also saw the shoe prints of Pancho Villa and

since. See a play, a movie, or laugh when the

other old west legends.

next comedy act rolls through town.

Don’t wait.

Begin a healthier future with us today.

Call 915-544-4000 or 800-967-3411.

1900 Denver Avenue El Paso, TX 79902 elpasobh.com www.thecitymagazineelp.com

With limited exceptions, physicians are not employees or agents of this hospital. Model representations of real patients are shown. Actual patients cannot be divulged due to HIPAA regulations. For language 95 assistance, disability accommodations and the non-discrimination notice, visit our website. 182477

IN

IN

&

OUT

July, 2018

| By: JOSH SANCHEZ |

Meal subscription boxes Blue Apron, Hello Fresh, Plated and Green Chef are some of the most popular meal prep subscriptions out there. Although they can seem pricey, ranging from $10-$15 per meal, they are healthier and comparable to the price of a meal at a restaurant (sans tip).

The benefits? Healthier meals, lower food waste, saves you time and makes planning easy. No more asking yourself “What’s for dinner?”

Canteens and glass bottles We have to stay extra-hydrated in the summer months, especially while working out. Doctors say “eight glasses a day,” but that can also mean three glass bottles or even two canteens a day. They are available at almost every store you go to, from Target to sporting goods stores. Look for something durable and easy to wash, that will withstand these summer heat waves. Most are insulated and made for hot/cold beverages, so pack in the ice. Throw some lemon wedges or mint leaves to add flavor and make it easy to drink your “eight glasses.” Take it everywhere with you and keep count, make sure you are fulfilling your daily requirements.

summertime sangrias Your favorite fruits can mix really well into a sangria.

Prepare in advance and pick one to two fruits, chop them into small bite size pieces and throw them in a pitcher with white wine, prosecco, Moscato or rosé.

Refrigerate for over 4 hours or overnight. Add seltzer, club soda, ginger ale or lemon-lime soda and maybe a little whiskey, bourbon or rum. Try this one: 4 cups of peaches, 4 cups of strawberries, one bottle of Moscato. Chill. One liter of lemon-lime soda and 6 ounces (four shots) of bourbon. Serve and enjoy!

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www.thecitymagazineelp.com

July, 2018

OUT wasteful food habits Don’t: Let your fruits and veggies go bad.

Do: Make healthy smoothies and juices before they expire.

Don’t: Buy unnecessary packaged food items.

Do: Buy in bulk at a health food store, don’t forget your own reusable bags.

Don’t: Pour your un-consumed water down

nominated El Paso’s

top PHYSICIAN

the drain.

Do: Keep a watering can by your kitchen and pour all your leftover water in it. When it’s full, feed your plants.

GROUP

Bad Liquid Habits Coffee: No more than one (maybe two) cups per day.

Sodas: Too much sugar, only on special occasions.

we’ll see you today

Water: Avoid plastic bottles, unless you are recycling.

Energy Drinks: Stay away from the cans, look for a healthier alternative at your natural health store. Try: ZipFizz (available at Sam’s Club) full

JAMES W. Bean, M.D.

of vitamins, minerals, key amino acids and caffeine from natural sources.

Being “that” guy Showing up to the backyard party or cookout without a summertime sangria.

suncityorthoandhand.com

Call (915) 581-0712 www.thecitymagazineelp.com

East: 1400 GEORGE DIETER STE. 97 100 Central: 1810 Murchison Ste. 140

5

st M Instagram-Worthy July, 2018

Food

and

Drink Spots

in

El Paso | By: NATALIE VIRAMONTES |

E

l Paso may be more known for its Mexican food than

its trendy restaurant scene but that’s rapidly changing. If you have been downtown, you can quickly see the growing city you call home transforming into a foodie community you won’t be able to get enough of. After researching dozens of local restaurants we have come up with the top places that are the most eye-catching and attention-grabbing spots that convey an artistic aesthetic that is sure to get likes. Swipe up, start snapping and make sure you choose a catchy caption because these spots are sure to please any eye.

98

1. Nomu Café 2. Tippi Teas 3. Mash Bar 4. Salt and Honey 5. Pot Au Feu

www.thecitymagazineelp.com

July, 2018

REAL. LOCAL. SAVINGS.

See how much you could save on car insurance today. Get your free quote!

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Saving people money on more than just car insurance.®

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by GEICO Indemnity Company. Homeowners, renters and condo coverages are written through non-affiliated insurance companies and are secured through the GEICO Insurance Agency, Inc. Boat and PWC coverages are underwritten by GEICO Marine Insurance Company. GEICO is a registered service mark of Government Employees Insurance Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. GEICO Gecko image © 1999-2018. © 2018 GEICO www.thecitymagazineelp.com

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July, 2018

| By: JACQUELINE AGUIRRE |

PICACHO COFFEE ROASTER’S FARM-TO-CUP EXPERIENCE

F

arm-to-table has taken the country

This moment led Chad to investing in the

by storm—through farmer’s markets

continuation of learning how to roast coffee

to restaurants practicing the same

and the details of the art of roasting coffee.

mantra, it begins to lose it’s meaning.

Ubiquitous in modern time, it’s easy to be

Flavor profiles are paramount in creating the

deceived by false advertising. But filtering

quality behind Picacho coffee. Each pound

through what is local and what is not—

being roasted is carefully crafted—Chad

Picacho Coffee Roasters based in Las Cruces

monitors the heat and time of roasting,

makes it easier to enjoy a fresh, local “farm-

observing through a looking glass on the

to-cup” of Joe.

roaster, he also listens to the cracking of the coffee cherry as the heat continues to rise, he awaits the perfect aroma. Chad aims to roast

Roast master, Chad Morris had been roasting

the coffee to taste it’s best, even sometimes

five years prior to establishing the official Picacho Coffee Roasters brand. Beginning

surrounding his coffee grew among the staff

with specialty grade, fresh roasted coffee

and so did demand.

roasting the batch multiple times.

“There is beauty in brewing coffee to allow

and a popcorn-popping machine, Chad got his start in a Las Cruces teacher’s lounge at

“The next Christmas that came, almost the

it to manifest and open up the way it was

the school where he taught music. A buzz

entire school wanted coffee,” Chad says.

meant to be,” says Chad.

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July, 2018

In addition to the coffee cherries being

believes that the Southwest will be an

sourced from single farms (also known

upcoming contender in coffee roasting as

as estate farms) that are typically multi-

opposed to the Northwestern coffee states

generational family owned farms from the

like Washington and California where major

Americas, Africa and the Pacific, Chad also

chain coffee companies like Peet’s and

works with special growers in several small,

Starbucks originated.

independent farms such as Rwanda and Kenya to offer limited production coffees. In

“My game is to keep it fresh and try to give

grinding out the “farm-to-cup” experience,

people a good coffee experience every time

Chad

they make a cup,” says Chad.

garners

close

relationships

with

farmers and ensures special care for the coffee shrubs and the quality of the coffee

Chad’s personal favorite—Ethiopian, Sidama

cherries in order to produce a 100 percent

Ardi, is a natural, single origin coffee from

specialty grade roast with an exceptional

small growers in Kilenso Moconissa. This

taste and aroma without defects.

medium bodied coffee offers notes of blueberry and raspberry, the body is enriched

Through 18 different locations in El Paso

with cocoa and finished off with flavors of

including Eloise, Savage Goods, Dead Beach

cedar-tobacco. By brewing in an hourglass-

and six locations in Las Cruces, Chad says

shaped filter coffee brewer, called a Chemex

they have three fully manual five and 12-

(or as Chad calls it, “the laboratory”) you can

kilo roasters to help produce thousands of

prepare your nose with the aroma of the

pounds of coffee each week.

coffee as the hot water prepares the grounds for “a clean cup that exposes you to all the

“People know who we are, they know the

nuances in the coffee.”

quality of the product, but years ago that was A single-estate coffee from Chiapas, Mexico

not the case,” Chad says.

is the most popular blend in El Paso and Las Prior to the various locations in the area, Chad

Cruces, Chad says. This medium bodied-

says he “pounded the pavement” looking for

dark roast from Rancho San Francisco offers

anyone that would allow him to showcase

notes of brown sugar, oak and spice.

his coffee. At a coffee shop neighboring Tricky Falls, many musicians playing at the

“It’s a classic cup of coffee,” says Chad.

venue and locals would stop for a cup of coffee, including neighboring building owner,

As for the future, the plans continue to

Jim Ward. Chad’s opportunities continued to

percolate—a new home is on the horizon for

grow through music.

Picacho Coffee Roasters, allowing the public to observe the coffee roasting process, connection—through

taste and purchase coffee. Beer and coffee

collaborations in coffee and music, you

collaborations with local El Paso brewers,

meet people and I really dig that they are

Dead Beach and Spotted Dog, will continue

really genuine about it. I think it’s putting the

as well as a larger production of cold brew.

Southwest on the map.”

We can also expect a few surprises as the

“There’s

a

music

year progresses.

Through

Picacho

Coffee

Roasters

and

other local coffee roasters in El Paso, Chad www.thecitymagazineelp.com

101

July, 2018

Do you know where you will go in case of a medical emergency?

Check-In at ERASAP.com.

Wait at home.

N

Convenient locations throughout the city.

The Hospitals of Providence

102

Memorial Campus 2001 N Oregon St. (915) 577-6011

Providence Children's Hospital 2001 N Oregon St. (915) 577-6011

Sierra Campus 1625 Medical Center St. (915) 747-4000

Horizon City Campus 13600 Horizon Blvd., Suite 100 (915) 407-7878

East Campus 3280 Joe Battle Blvd.

(915) 832-2000

Trawood Emergency Room 2400 Trawood (915) 577-8100

Transmountain Campus 2000 Transmountain Rd. (915) 877-8136

Northeast Emergency Room 11380 Gateway North (915) 577-8221

601 Sunland Park Dr. (915) 577-8223

7480 Paseo Del Norte Blvd.

(915) 308-2060

9100 Viscount (915) 594-4475

10765-A Kenworthy Street (915) 320-4021

1801 N. Zaragoza (915) 249-3106 12371 Edgemere Blvd. Ste. 207 (915) 856-0008 Pediatric urgent care for 18 and under

Locations are open 7 days a week from: 8 AM-8 PM

www.thecitymagazineelp.com

July, 2018

Wish E L PASO

S i n k Yo u r T e e t h I n to T h i s

| By: ROSE LUCERO |

F

ood oftentimes does not receive the credit it

deserves. It’s the one thing everyone can relate to, regardless of the many various preferences held by people all over the world. It’s also one of

the things we cannot live without. And one of America’s favorite foods is the old fashioned hamburger. What

once was a simple beef patty, lettuce, tomato, onion and sometimes cheese between two buns has taken the world by storm. Today, you can find them on almost

any menu and you can fix them up with the most

exquisite toppings that traditionally you may not have thought of. Toppings vary from jalapeño Cheetos, onion

rings, chorizo jam, mac ‘n cheese and Nutella—to name a few. Undoubtedly, some of these will require a fork.

This past year, the Make-A-Wish® Foundation made a wish from a 17-year-old El Pasoan come true that he could literally sink his teeth into. Levi is your average teenage boy. Like many boys his age, he loves food and he loves to watch TV. One of the most unique wishes to come out of the El Paso Regional Office this year was when Levi wished to go try the number one burger in the United States according to the Food Network at Au Cheval in Chicago. As part of his send-off to Chicago,

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103

M a k e - A - W i s h E l PA S O

July, 2018

TRAVEL LIKE AN EXPLORER STAY LIKE A LOCAL Rooftop pool view over the city skyscape Eat at The Downtowner Restaurant HOTEL INDIGO 325 N. Kansas St., El Paso, TX 79901 (915) 532-5200

Cabo Joe’s, owned by local restaurateur, John

famous Wrigley Field, home of the Chicago

Geske, launched a promotion that included

Cubs, the aquarium and other fun events.

a burger named after Levi. The burger was comprised of a double cheeseburger with

On a national level, many food and beverage

three different kinds of cheese and a special

establishments are also corporate partners

“Levi Sauce” that resembled the burger

with Make-A-Wish Foundation. These various

he was headed to try in Chicago first-hand.

partnerships allow wish kids to have their

Approximately $1,000 was raised thanks to

wish experience enhanced by having wish

the burger combo featuring the famous Cabo

reveals and send-offs at their respective

Joe’s beer-battered fries.

locations. In El Paso, Dave and Buster’s and TopGolf host wish kids each month and hold

“Partnering with Make-A-Wish was a great

various promotions to raise funds throughout

opportunity to help kids who are going

the entire year, making a tremendous impact

through some very challenging times,” said

on the lives of children facing critical illnesses

John Geske. “This wish was unique since

and their families who endure so much

Levi’s wish was food based. It was a perfect

together during a child’s treatment process.

way for us to tie his send-off into something where we can help the organization and

Every eligible child needs a wish to count on

other kids who are also presently facing

and we rely on the strength and endurance

critical illnesses.”

of our community! To learn more about how to get involved or to donate, visit ntx.

104

Levi got to try other things on his trip to

wish.org or call our local office here in

Chicago with his family, including a tour of the

El Paso at (915) 855-8700.

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July, 2018

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For more information contact us at info@thecitymagazineelp.com 106

THE CITY MAGAZINE

|

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July, 2018

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107

Artist Spotlight

CONNECTIVITY THROUGH DIVERSITY

EL PASO ARTIST

TINO ORTEGA

EXPLORES THE DIFFERENCES THAT UNITE US | By: ZAK HANSEN |

108

www.thecitymagazineelp.com

July, 2018

I

nformed by a life spent along the U.S.Mexico border and inspired by those making a difference in our resilient binational community, El Paso artist Tino

Ortega has dedicated himself to exploring the idea of “connectivity through diversity.”

Growing up in El Paso and frequently traveling across the bridge helped foster this idea of connectivity—and first exposed Tino to the stunning, colorful murals that sprang up in Juárez over the years, in a time that mural work wasn’t as common as it is today.

He recalls the “shock and awe” of turning a corner to stumble across a new mural.

Though El Paso and Juárez are geographically connected, Tino said he’s found inspiration and influence in the more abstract, intangible divisions between two distinct worlds.

“We are separated by a bridge and a border, but we are also divided by worlds,” he said. “We can be international travelers just walking over the bridge. We are so close, but still worlds apart, and you still see that shock factor just from one part of town to another.”

Through his work, Tino puts an “emphasis on how our differences bring us closer together”—an especially prescient theme in the country’s current political climate, especially along the U.S.-Mexico border.

Tino points to the centuries of commingling and clashing cultures that formed contemporary Mexican civilization as a good example of this connectivity. “A lot of Mexican culture is derived from other cultures—there are Spanish aspects, Indigenous aspects, even German aspects,” he said. “A lot of combination goes into creating your own identity and realizing where that identity comes from can help you build onto it into the future.”

His bright, colorful murals seem inspired by stained glass, with patches of rich, bold color surrounding his figures. There is a mosaic quality to Tino’s murals and paintings that seem both tightly controlled and free, one

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109

artist spotlight

that draws equally from fine art and street art, delicately toeing

Tino has collaborated on several projects with City Councilman

the balance between the two.

(and fellow artist) Peter Svarzbein, including the 2012 “Temple to the Future” project, which drew more than a dozen artists

His work features those who have made or are working to

from both sides of the border to create art on the abandoned,

make a difference in the community at large—the likes of

set-for-demolition Saddleblankets Building. The two also paired

artist, activist and icon Frida Kahlo, as well as Texas Rep. and

with Mitsu Overstreet, Dave “Grave” Herrera, Edwin Stewart

underdog Senate candidate Beto O’Rourke, who tweeted a

and Elena Lightbourn on “La Mansion,” transforming the façade

picture of Tino’s mural on the San Carlos Building.

of a historic Union Plaza structure into a site-specific art project.

110

www.thecitymagazineelp.com

July, 2018 Though many know him for his large mural and street artwork found around El Paso and beyond, Tino has currently poured himself back into pencil drawing, in part to keep skills sharp as he works on his next project. “I go back to old mediums I’m not really too keen on at the moment,” he said. “I don’t like being too comfortable in anything I do—I like to jump back and forth.”

While his work features those shaping and giving back to the community, Tino has found himself doing the same. He’s donated paintings that now brighten the walls of The Children’s Hospital and is currently producing a limited-run “thank you” print for United Way donors, along with another piece for the El Paso Community Foundation’s Border AIDS Partnership.

professional makeup artistry bridal • print • video • special events

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111

elysesimonsbeauty

July, 2018

SCHLESWIG,

GERMANY VIKING LEGENDS … In the Land of

| By: MARIE MOORE |

112

www.thecitymagazineelp.com

J

t r av e l

July, 2018 utting boldly into the belly of Scandinavia,

from the most northern part of Germany,

is the state of Schleswig-Holstein that was once the land of Vikings. In fact, Angles, Saxons, Vikings and Danes all inhabited this area at some point in its tumultuous past.

Lubeck, Kiel, Flensburg, Gluckstadt, Neumunster and Hamburg are located there, but it was the town of Schleswig which once heralded as the main seat of the Viking nation, that captured my imagination most.

Exploring

the

Wikinger

Museum

Haithabu

immersed me in legendary Viking culture because this is where authentic fortifications still stand in a historic, open-air, Viking settlement. Walking the settlement pathways led me through a light morning mist and back through centuries of time, to experience in part what must have been one of the most fascinating periods in human history.

www.thecitymagazineelp.com

113

t r av e l

114

July, 2018

www.thecitymagazineelp.com

July, 2018 I learned a lot about Vikings; from the intricately detailed models of their boats mounted next to colorful exhibits of items which were typically used in their everyday lives. The multi-lingual placards were easy

Serving El Paso Authentic Italian Cuisine since 1948

to understand and I was delighted with the selection of beautifully illustrated reference books available for purchase in the book shop.

If you haven’t already visited, it’s the perfect time to plan a trip to Schleswig. Seven Viking homes, a jetty and a newly refurbished, guestfriendly museum center have reopened at Haithabu this spring. The museum will be

• Private Party Room • Beer & Wine • Outside Dining • Live Music Thur. to Sat. • We cater large or small events

open from 9 till 5, April through October.

Arrive early for the best light of the day and don’t forget your camera.

Also of note, is the overall history of the area included in the museum tour. For instance, the town of Schleswig became part of Germany in 1920. Before that, it

Italian.Kitchen. West www.theitaliankitchenelpaso.comm

was Danish and even earlier, it was home to the dukes of Schleswig-Holstein-Gottorf (related to the rulers of Denmark and Russia). Their residence was the Schloss Gottorf (Gottorf Castle).

Today, Schloss Gottorf houses the SchleswigHolsteinisches Archaologisches

Landesmuseum

and

Landesmuseum

the

where

you can complete your ancient civilization education

with

an

eerie

visit

to

the

“Moorleichen,” which are prehistoric corpses preserved in peat. Seriously, it’s creepy good!

All this cranial exercise is bound to work up your appetite and that is never a problem in Germany. With the Euro converting around $1.24 per Euro, you may find German food expensive, but believe me, it is hearty fare that rarely disappoints. Schleswig has an abundance of eateries and most of them offer the region’s best beers … did I mention it’s a beer drinker’s paradise? Prost!

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115

SERVING VETERANS FELLOWSHIPS COMMUNITY and now

EL PASO

July, 2018

PET OF THE

TCM Pet of the Month highlights our readers’ best friends!

MONTH

Hugs

Owner: Jessica Cazares I would like to introduce to you my fur baby “Hugs.”

Hugs was born with a condition called “swimmer puppy

syndrome” which affected his hind legs bilaterally, and as a result was unable to ambulate properly. Hugs would drag himself everywhere and feeding and playtime were definitely a challenge. We visited the veterinarian and were told he would most likely require an extensive surgery to correct the condition; however, with proper therapy, patience, and lots of love, he was able to overcome such difficulties. He has been a little fighter since birth and now lives a completely normal and healthy life.

Is your pet TCM’s next Pet of the Month?

12770 Edgemere Blvd Bldg F El Paso, TX 79938 (915) 249-4000

Send a photo and short story with why you think your pet belongs in this page to kim@thecitymagazineelp.com.

orthoep.com 116 facebook.com/orthoep

www.thecitymagazineelp.com

#EPStateofMind

July, 2018

Highlighting the corners of our city one post at a time...

271 likes

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WANT TO SHARE YOUR LOVE FOR EL PASO?

#EPStateofMind so we can discover your post!

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117

THE CITY CALENDAR JULY 2018 1

6

El Paso Ice Cream Fest ::: July 1

12:00 PM - 8:00 PM Convention Center Plaza This fest is for all things ice cream!

Admission: $13-$15 Info: icecreamfestep.com

7

Viva! El Paso

::: July 6, 13-14, 20-21, 27-28

8:00 PM This colorful musical spectacular celebrates the four major cultures that have influenced the Sun City — Native American, Spanish conquistadors, Mexican and Western American.

Admission: $10+ Info: vivaelpaso.org

9:00 AM Downtown El Paso Out run the bulls (roller derby girls) as you pay homage to the historic event in Pamplona.

Admission: $30 Info: facebook.com/borderlandbulls

8

4

GECU Presents Music Under the Stars ::: July 4

Cohen Stadium Every summer, thousands of people enjoy free live music at Music Under the Stars World Music Concert Series.

Admission: Free Info: elpasolive.com

4K Restoration Yellow Submarine ::: July 8

Alfresco! Fridays

::: July 6, 13, 20, 27

6:00 PM - 8:00 PM Convention Center Plaza Alfresco! Fridays showcases the best regional talent performing a fun, diverse mix of music including: Mariachi, Salsa, Classic Rock, Cumbia, Tribute, Jazz, Reggae, Funk and more.

Admission: Free Info: elpasolive.com

5

5:00 PM – 7:00 PM Alamo Drafthouse Come and enjoy the classic, Yellow Submarine on the big screen. The 4K restoration of the film delivers it to audiences retouched and polished.

Admission: $9.74 Info: drafthouse.com

9

WestStar Bank Presents Cool Canyon Nights ::: July 5, 12, 19, 26

6:00 PM - 9:00 PM McKelligon Canyon Amphitheatre Cool off and enjoy FREE music and entertainment.

Admission: FREE Info: elpasolive.com

118

Running with the Bulls ::: July 7

UTEP Movies on the Lawn ::: July 6

8:30 PM University of Texas at El Paso Lounge on the lawn and watch a movie on the big screen!

Admission: Free Info: utep.edu

Summer Camp for Kids at UTEP: Dance ::: July 9-20

9:00 AM - 12:00 PM University of Texas at El Paso The summer camps are centered on providing your child with a fun and educational three-week process in the art of dance. This camp focuses on the dance rehearsal process.

Admission: $190 Info: utep.edu

www.thecitymagazineelp.com

11 16

20

Kids Camp: Life in 19th Century El Paso! ::: July 11- 13

9:00 AM - 3:00 PM Magoffin Home State Historic Site Visitor Center Join us for some live-action role-playing! Attendees will play the parts of the early settlers of El Paso and create their own version of our city.

Admission: $60 Info: visitelpaso.com

12

Third Friday Ghost Tour ~ San Elizario ::: July 20

10:00 PM - 12:00 AM 1551 Main St, San Elizario, TX Tour the San Elizario historic district and keep an eye out for anything paranormal.

Admission: $10 Info: visitelpaso.com

22

UTEP Dinner Theatre Presents South Pacific ::: July 12

7:00 PM UTEP Dinner Theatre The Roger and Hammerstein classic returns to life.

Dine on an amazing meal while singing along.

Admission: $40.50 Info: utep.edu/liberalarts/udt

19

Alameda Auto Electric 3rd Annual Benefit Car Show ::: July 22 10:00 AM - 4:00 PM Sunland Park Mall Music, entertainment and plenty of activities. Come gaze at all the hard work people have put into their beautiful rides! Funds raised for Child Crisis Center of El Paso.

Admissions: Free Info: visitelpaso.com

29

Creative Community Meeting ::: July 19

6:00 PM – 8:00 PM Artspace El Paso Lofts Join in this monthly meetup for creatives! Share ideas, brainstorm and connect with like-minded individuals.

Admission: Free Info: facebook.com/AIGAELP

www.thecitymagazineelp.com

Last Sunday Hike ::: July 29

7:00 AM – 9:00 AM Wyler Aerial Tramway A guided hike with park rangers as they take you up Ranger Peak. Learn about the land, wildlife and enjoy the view from the top.

Admission: Free Info: facebook.com/ WylerAerialTramwayStatePark

119

scene

On June 7 we celebrated the unveiling of our June “Men’s” issue on the beautiful patio at The State Line and jammed all night to the fun sounds of the FM Junkies!

| Photos by: JENN MÁRQUEZ |

120

•Located in Montecillo• @noshep

@nosh_ep

www.thecitymagazineelp.com

scene

Cold-Pressed Juice Raw • Local • Fresh www.thecitymagazineelp.com purcoldpressed.com

Juice Cleanses Six Packs Catering

El Paso, TX 915.317.6791 121 @purcoldpressed

scene

On June 1, Sun City PrideFest

took over downtown El Paso with thousands of attendees enjoying live music and entertainment, dancing and shopping. | Photos by: JENN MĂ RQUEZ |

122

www.thecitymagazineelp.com

scene

Over Memorial Day weekend, the heart of downtown El Paso came alive with the

8th annual Neon Desert Music Festival.

More than 20,000 people daily came to enjoy one of the most diverse music festivals in the country. | Photos by: JENN MĂ RQUEZ |

www.thecitymagazineelp.com

123

June, 2018

DOWNTOWN

DOWNTOWN

Anson 11 $$-$$$

Park Tavern

303 N. Oregon St. Ste. 110 | (915) 504-6400

204 E. Mills Ave. | (915) 228-9050

Anson 11 is two exceptional dining experiences dedicated to the

From the same people that brought you 150 Sunset, Park Tavern is a

military man, the gentleman and the food connoisseur that was

new lunch and dining experience in downtown. With many options

Anson Mills. For a downtown dining experience like no other, Anson

available, from creamy chicken pasta to buttery fried fish, this new

11 is the restaurant to go to. PR, H

addition to the block is a welcoming place to satisfy your cravings.

$$

NORTHEAST

The Downtowner $$ 325 N. Kansas St. | (915) 532-5200 Eat like a downtowner. Found on the ground floor of the Hotel Indigo, The Downtowner offers breakfast, lunch and dinner - the only breakfast spot available in downtown El Paso. The restaurant delivers great American taste with a twist of our Southwest flair. Savor the amazing dishes offered on the menu and enjoy a cold and carefully crafted cocktail while enjoying the gorgeous views of downtown.

124

Prices: $ - Low Priced Patio/Outdoor Seating - O

$$ - Medium Range Dog Friendly- DF

Edge of Texas

$$$

8690 Edge of Texas St. | (915) 822-3343 Located in the far east, this is definitely worth the drive! Eat the best steak you’ve ever had and enjoy the saloon.

$$$ - High Priced $$$$ - Exquisite Dining Party/Private Room - PR Happy Hour - H

To highlight your local restaurant in The City Local Eats email: info@thecitymagazineelp.com

www.thecitymagazineelp.com

WESTSIDE June, 2018

Mi Piaci

WESTSIDE

Avila’s

$$$

$$

5411 N. Mesa, Suite 1 | (915) 875-0034

6232 N. Mesa St. | (915) 584-3621

Join Mi Piaci Ristorante Italiano for lunch or dinner with Chef/Owner

Winning Best Taco for Best of The City 2015 and Best Chips

Cosimo Baltaglia, who hails from Calabria, Italy, for the freshest

and Salsa in 2014, Avila’s has a savory Mexican menu that will

seafood, gourmet hand-cut Angus reserve steaks aged 21 days,

satisfy your cravings. We’re open for weekend breakfast, have

and gently homemade pasta from Italy. O

lunch specials available daily and a convenient pick-up window is accessible for family dinners on the go. PR

Jerusalem Grill $$

Westside’s 3rd Hole

5380 N. Mesa St. | (915) 500-4357

1035 Belvidere Suite 168 | (915) 584-5577

Jerusalem is a low-key eatery where you can find authentic gyros,

There’s no better place to relax and grab a bite to eat than W3H. Nominated

baba ghanoush, shish kababs and more. Their appetizer combo is

as El Paso’s best tacos, stop by today and see why we’re becoming El

complete with hummus, baba ghanoush, grape leaves, spanakopita

Paso’s go-to spot for catching a game and eating some good food. “We

and falafel. Your tastebuds will enjoy this retreat to an amazing

saved you a seat.” Now with NFL Sunday Ticket on all screens. O, H

$$

array of dishes.

Serving El Paso Authentic Italian Cuisine since 1948 • Private Party Room • Beer & Wine • Outside Dining • Live Music Thur. to Sat. • We cater large or small events

The State Line

$$

1222 Sunland Park Dr. I (915) 581-3371 Enjoying delicious authentic BBQ from The State Line. Based on four principles: offer the highest quality smoked BBQ, provide generous portions at affordable prices, offer friendly table and bar services and www.thecitymagazineelp.com celebrate the heritage of Texas. Come on by to enjoy!

Italian Kitchen West

$$

450 Thorn Ave. | (915) 842-0775 Enjoy boundless savory Italian classics either at their outdoor Italian.Kitchen.

Westpatio

or intimate and comfortable atmosphere inside.www.theitaliankitchenelpaso.com Italian Kitchen West m is doling out classic pizzas, mouth-watering pastas with great wine pairs and Italian meat entrees. Stay local, but enjoy the cuisine from 125 an ocean away. O, PR

UNIVERSITY/KERN

WESTSIDE

The Kitchen

June, 2018

Mesa Street Grill $$$

$$

150 Sunset | (915) 585-0801

3800 N Mesa St., Ste D1 | (915) 532-1881

Whether you’re looking for brunch, a quick lunch or a nice sit-down dinner

Mesa Street Grill introduces their newest dessert creation – the Pineapple

with views of El Paso’s sunsets, you will find all that you need at The

Crostata. This refreshing blend of pineapple, cinnamon and nutmeg is

Kitchen at 150 Sunset. Be sure to also check out our special wine dinners,

crowned with a cashew crumble and handmade sugar garnish. Taste this

with a specially curated menu and wine pairing. Come and treat yourself.

dessert once and it’s sure to become a summertime favorite. O, H, PR, H

P, H, DF, PR

R E S TAU R A N T & B A R

NOSH

Gusto

$$

$$

150 W. Castellano Drive Ste. D | (915) 229-6674

5860 N. Mesa St. Suite 130 | (915) 307-3346

Nosh creates delicious, freshly made, craft salads & prepared food items. A

Gusto is El Paso’s newest and most unique restaurant on the west

sustainable, fresh and fun concept, NOSH focuses on providing El Paso with

side. It features international cuisine that blends European with Latin-

healthy and delicious meals. Whether you’re on a specific diet or not, Nosh has

American flavors. Gusto will transport you to a different place with

something wholesome for you - including vegan, vegetarian, keto and paleo

a totally new taste experience. Enjoy lunch, dinner and drinks in a

options. P

modern environment. PR

EASTSIDE

Cattleman’s Steakhouse

$$$

King Crab $$$

3450 S. Fabens Carlsbad Rd. Fabens, TX 79838 | (915) 544-3200

1700 N. Zaragoza Suite 154 | (915) 849-8697

This is a family-style restaurant located on a 46 square mile working

You can’t get seafood like this anywhere else in El Paso. With Chef Pierre

ranch. Come savor our famous juicy steaks and mesquite-smoked BBQ while enjoying miles of desert scenery and spectacular sunsets! PR, O 126

bringing his Cajun home-style cooking from New Orleans, the seafood boils and dishes will leave your mouth watering for more. Fresh seafood www.thecitymagazineelp.com is brought in twice a week. Come in and try for yourself. PR, H

June, 2018

140 Montecillo Suite b-1 915.504.9269 nicholasreyeshair.com www.thecitymagazineelp.com

@nicholasreyeshairsalon_127 elpaso

July, 2018

JULY Advertiser INDEX

128

Ben Bridge Jeweler.......................................................Pg. 11

Nicholas Reyes Hair Salon...........................................Pg. 127

Biometrix.....................................................................Pg. 101

NOSH..........................................................................Pg. 120

Casa Buenavista................................................ Pgs. 130, 131

Ortho El Paso...............................................................Pg. 116

Edge of Texas................................................................Pg. 63

Park Tavern Pg................................................................... 129

El Paso Behavioral Health System.................................Pg. 95

PUR.............................................................................Pg. 121

El Paso Rhinos.................................................................Pg. 6

Pure MedSpa.................................................................Pg. 81

Elyse Simons Beauty...................................................Pg. 111

Smallcakes...................................................................Pg. 114

Farmers Insurance.........................................................Pg. 63

Southwest Plastic Surgery............................................Pg. 15

Fox Auto Group.......................................................Front Fold

Southwest University at El Paso............................... Pgs. 2, 3

Gardea Construction......................................................Pg. 16

Spectrum Technologies.................................................Pg. 17

GECU.................................................................... Inside Front

Subaru El Paso...............................................................Pg. 39

Geico.............................................................................Pg. 99

Sugar Skull Fashion Boutique........................................Pg. 90

Grace the Psychic Lady.................................................Pg. 71

Sun City Orthopaedic & Hand Surgery Specialists........Pg. 97

Hotel Indigo.................................................................Pg. 104

Table Occasions.............................................................Pg. 67

Indicium Display Network.......................................... Pgs. 119

The Hospitals of Providence.................................. Pgs. 9, 102

Inn of the Mountain Gods Resort and Casino.................Pg. 7

The Italian Kitchen West..............................................Pg. 115

Institute Regenerative Medicine.................................Pg. 115

The State Line...............................................................Pg. 77

Intraceuticals...............................................................Pg. 107

Vanities Jewelry & Gifts, Inc............................................Pg. 1

Jerusalem Grill...............................................................Pg. 59

Walgreens................................................................. Pgs. 4, 5

KTSM...........................................................................Pg. 105

Westend Hair Company & Day Spa...............................Pg. 83

Mesa Street Grill............................................................Pg. 29

Wyatt Underwood Trial Lawyers...................................Pg. 55

Mix/Milan Salon & Day Spa...........................................Pg. 57

YWCA............................................................................Pg. 66

www.thecitymagazineelp.com

Beautiful Historic Patio Live Music Signature Drinks Amazing Culinary Choices Breakfast Monday - Friday

Modern French Salon serving New American Cuisine (915) 228-9050

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parktavernelpaso.com

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204 E. Mills Ave.

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