The Vitals: the recipe: Traeger Baby Back Ribs Vol 5 the smoker: Traeger Ironwood 885 the time: about 3 hours the full nelson: easiest traeger ribs yet

I don't know why I started my focus on Traeger mastery with ribs. Maybe it's because brisket takes way too long? Or that salmon just comes out so darn good like every time and there's not that much to master? Whatever the reason, I am committed to figuring ribs out and I think I might really be on to something here.

Use the best meat possible

In previous cooks, most notably Operation Traeger Baby Back Ribs Vol 3, I've used average quality meat. Look, I shop at the regular grocery store aplenty. But over the last year, where our dining out dollars shifted to home cooking, we have opted to shop at higher end shops. In some cases, the difference is extremely noticeable such as produce. This time I went to Salt & Time, a top shelf butcher shop in Austin TX for my ribs. Sure, these cost double what I would pay at say Costco, but one good rack was all I needed. Believe me, it was worth every penny.  

Pro Tips from Sasquatch BBQ

I enlisted the help of Sasquatch BBQ aka Matt Crawford. Matt is a BBQ pitmaster, Traeger advocate and all around good dude. A fellow Traeger sponsor, Matt is an accomplished Barbecue chef and has no shortage of advice when it comes to smoking on a Traeger or any smoker for that matter. Sasquatch recommended I hit the ribs with some yellow mustard and then the rub. He said the mustard was mostly for making sure the rub sticks and this is backed by a number of recipes. I totally caught the taste of mustard and I strongly suggest you do the same.

3 hour ribs

In previous cooks, I've spent up to 8 hours making ribs that were just on the verge of being smokey. I've used smoker tubes, apple juice spritz, and the "Super Smoke method": a feature on Traeger models like my Ironwood 885. The conclusion I have come to is that the time and effort just wasn't worth it when it came achieving a true smoked rib taste. So I asked Sasquatch for a faster method.

Set your Traeger to 275

Sasquatch had me set my grill to 275. Once it came to temp, I gave it a good 15 minutes before I laid the rack on there. I cooked it till the internal temp hit 165, which took about an hour and a half. Then, like many cooks before, I foil wrapped the rack in butter, brown sugar and more rub. He did suggest some apple cider vinegar but I skipped that as I was out. Then back into the grill till we hit 190, which took another hour and a half.

Cook first, then smoke.

After the rack hit 190, I opened up the foil and sauced it up. Once again I reached for a bottle of Aaron Franklin's BBQ sauce. The taste is classic Kansas City, thick, sweet and tangy, despite the word Texas prominently displayed. After saucing, I lowered the temp of the grill t0 225 degrees and hit it with the Super Smoke feature. This was to let the sauce the set, which takes about 10 minutes. I let it ride a little longer for sh*** and giggles.

And the verdict is . . .

I think these are tied for the best ribs I've made along with Vol 2. While that version was smokier, it also took 8+ hours whereas this only took 3+ hours. Mustard was a welcomed addition to Vol 5 and the meat quality from Salt and Time was outstanding. Traeger is known for a clean taste so the quality of your meat stands out. This can work conversely too. If you get that rack that has an off smell when you take it out of the plastic, don't expect the smoke to mask that funk. Frankly that's gross and I'm done with those days. I'd rather eat less and have better quality that a fridge full of leftover jank ribs. Now the only real flaw here is that I didn't eat them ASAP. We had friends coming over and a game to watch so I made these ribs ahead if time and held them in the oven. Baby Backs can dry out and while these weren't dry, I can only imagine them tasting better had I eaten them sooner. Regardless, as I type this I'm going to totally make this again and compare with a second rack cooked lower and slower to compare. For now though the takeaway and technique is this: high quality meat and mustard rub. A Traeger is a handy device but it can't create all the flavors, that's also on you, your pantry and your butcher.  

I first came across Nihari at the Pakistani Curry houses of Los Angeles. True hole in the wall joints whose smokey tandoori ovens would set me off in a spiced meat frenzy. Fragrant biriyanis, the paella of the Indian subcontinent, and haleem are specialties here, the latter being a porridge of wheat, meat and fragrant spices. Just as stand out is Nihari, one of the best beef curries of all time, the G.O.A.T of beef curries if you will. I had this brisket lying around and well, it got me thinking . . . (more…)

Italian Beef Meal Kit: messy deliciousness in the comfort of your own home

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I was gifted a copy of Sunday Supper's by Suzanne Goin some 15 years ago. In that time I have probably prepared a handful of recipes which is more a reflection of the involvement the book requires. Broken up be Seasons, you would be wise to stick to the one you are currently in and have access to a good Farmer's Market. True to the chef's resumé and accolades, this book is not for the novice cook nor a busy weeknight.

But my God is this Sunday Supper's Brisket worth the effort. It has become my new night before Christmas Eve dinner tradition. And when you make it, it might become yours as well . . .

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So McRib is back and I got excited. I mean, it's the McRib . . . the only sandwich at McDonald's thats as McDonalds as the freaking Big Mac. Now it has been more than a minute since I have had one and I just couldn't eat a McRib and post about it.

I had to make it better.

So here it is, My McRib hack, which I swear to whatever higher power you believe in, is worth the minimal time to make. Take my advice and find yourself a local Carniceria/Mexican Grocery store for all the ingredients listed futher down. And fasten your seatbelts, because this McRib is gonna take you south of the border.

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It's 47 degrees outside, football is in full swing and it's high time I figured out a real deal Texas chili recipe. Spoiler alert: I used tomatoes. Yeah, I did. And I used ground beef, albeit coarse ground aka chili grind from a butcher shop called Longhorn Meats. No beans though, and that deep hue of red was from making my own chili powder. I even have two versions for you and my inspiration came from an award winning recipe from the Terlingua International Chili Championship.

I told you it was real deal.

Scroll down for 15% off discount from Longhorn Meats

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The Vitals:
the spot: Sandy's Hamburgers 603 Barton Springs road Austin TX 78704
the eats: cheap burgers
the bucks: cheeseburgers for $5, a double will run $6.40
the full nelson: a nostalgic burger experience fueled by freezer to table fare

Sandy's Hamburgers puts their frozen custard out there front and center. Sure it's on the signage but if you do a little digging you might find more skeptical critics throw their weight to getting the custard vs the savory fare. I would do the same but I doubt I'll ever go back here again.

But I still think you should. At least once. And here's why.

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Watch out for the Weiner Wagon!!

The Vitals:
the spot: Red Rocket Weiner Wagon a pop up in Austin TX
the eats: Serious Hot Dogs
the bucks: $10.50 for the classic, $13.50 with brisket chili
the full nelson: Craft BBQ queens elevate a hot dog from stadium food after thought to premium tailgate food

Red Rocket Dogs just might be the breakthrough the hot dog world needs. Changing the game on what a premium hot dog experience means, much like the chef driven burger of the early 2000s, this is a hot dog I would gladly drop over $10 for. And finally, I can agree with that controversial debate on Twitter that a hot dog is a sandwich.

Because this one totally is.

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The Vitals:
the spot: Terry Black's Barbecue tested in Austin TX + location in Dallas TX
the eats: Beef rib, brisket, spare ribs, sausage, turkey and whatever sides you feel
the bucks: plan on $15 person
the full nelson: easy access, top tier Austin BBQ with an Old school Texas vibe

Terry Black's Barbecue most definitely makes the 10 best list of Austin BBQ round ups. In casual conversation, Terry Black's may get drowned out by names like Franklin BBQ or La Barbecue, which can add cookbooks, TV shows and a cult like following to their names. But that's not to say Terry Black's doesn't deserve a cookbook or a feature on a show like Best Thing I Ever Ate.

You ask me, they got the best darn classic Texas sausage link in town.

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Pork Chile Verde

It's a hearty, comforting Mexican icon. Superb in tacos, burritos, over rice or even just in a damn bowl, Pork Chile Verde is a staple on both sides of the border. Thanks to one of Food & Wine's Best of the Best cookbooks from years back, I stumbled upon a Rick Bayless version where chunks of pork shoulder are braised slowly in an oven along with tomatillos, cilantro and pickled jalapeños. Despite countless versions of Pork Chile Verde out there, I have yet to steer from this one. And my cookbook has the stains to prove it.

Here is how you make it.

Ingredients

• 2.5 pounds of pork shoulder, cut into 1.5" cubes
• 1 pound tomatillos(husks removed)
• 3-4 cloves of garlic
• 3-4 pickled jalapeños, stems removed and seeds removed if you want less heat(def. leave at least half in!)
• 1/2 cup of cilantro, rinsed and divided
• 2 cans of Cannellini beans, drained and rinsed
• 1 tablespoon Worcestershire sauce
• 1 teaspoon of salt + more to taste
• sugar to taste

Essential Equipment

• Dutch Oven/ Enameled Cast Iron oven
• Blender or Immersion Blender

Prep/cooking time

• 15 minutes of prep, cooking time 3.5 hours(3 hours inactive)

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The Vitals:
the spot: DeSano Pizza tested in Austin TX + locations in Nashville, Los Angeles and Charelston SC
the eats: Neapolitan Pizza
the bucks: small pies for $12, large pies for $21, plan on $15 person
the full nelson: Real Deal Neapolitan pizza that can satisfy the non pizza elites

There are two kinds of pizzas in this world. One is the kind you crave at 2am, ideally by the slice at a place like Joe's Pizza in NYC. The other kind of pizza is the one you might have had to make reservations for, perhaps a week or six in advance. DeSano Pizza tastes like the latter though far more accessible and kinda satisfies that 2am vibe as well.

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I don't always drop $40 a pound for steaks. But some things are worth it. Like birthdays. For my annual revolution around the sun, the Mrs. scored me two premium steaks: local(Texas) Wagyu Ribeyes from a couple local butcher shops. Suffice to say these are premium butcher shops and we ate well that day. Which one was actually worth the money?

Keep scrolling, friend.

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The Vitals:
the spot: Spicy Boys Fried Chicken 1701 E. 6th St. Austin, TX 78702
the eats:bone in fried chicken
the bucks: $11
the full nelson: how to get hooked on dark meat chicken

I've been eating fried chicken all wrong. I like white meat. And I order white meat almost every time. The thing is, you can't do that at Spicy Boys Fried Chicken. It ain't on the menu. And it's because like most awesome chefs, they know their food better than you.

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The Vitals: the spot: Antonella's Italian Kitchen 841 Conestoga road Bryn Mawr, PA 19010 the eats: Meatball Hoagie the bucks: $9 the full nelson: when your meatball fix needs a double shot of gluttony 

Antonella's Italian Kitchen is proof that the suburbs of Philadelphia can churn out a legit hoagie. Sure, some people might not think getting a Meatball sub is that hard. They probably have never had a real hoagie. Or a grinder. Yes, they all mean the same thing but when you are in a part of the country that will passionately correct you on the proper nomenclature of a giant meatball sandwich, you are certain you are going to eat a very, very good, giant meatball sandwich. (more…)

The Vitals: the spot: Hot Chick 7th N 17th Street Richmond VA 23129  the eats: Fried Chicken meals + Fried Chicken Sandwiches the bucks: $11-$15 a person the full nelson: Better Nashville Hot Chicken than I had in Nashville . . .

Hot Chick Fried Chicken hits the mark

Down in the historic Shockoe slip of Richmond VA, Hot Chick Fried Chicken hits the two most important factors in great fried chicken: crunchy exterior and juicy meat. Bam. That's it. That's what it takes. And the crazy part is that when I took my first bite of Hot Chick and experienced that crunchy exterior and juicy interior, it happened not in the dining room, but after it had been bagged up and brought back to an AirBnB some 10 minutes away. That is an exceptional feat. (more…)

The Vitals: the spot: Central BBQ 147 E. Butler Ave Memphis TN +multiple locations in Memphis and Nashville the eats: Ribs, pulled pork, pulled chicken, mac and cheese, collard greens the bucks: $15 a head for meats by the pound and sides, sandwiches run under $10 the full nelson: a Memphis BBQ institution that disappointed . . .

Central BBQ in Memphis Tennessee has its fans, of this I am sure. Yeah I could tell you their high score on Yelp and the fact that they make the rounds of best BBQ in Memphis lists. But I like to source my own intel from, well, you: (more…)

The Vitals: the spot: Green River BBQ 131 Highway 176 Saluda NC 28773 the eats: Pulled Pork, Ribs, Tomato Pie, Collard Greens the bucks: $10 a head when you order meats by pound + sides the full nelson: decent BBQ in a cozy North Carolina mountain 

Green River BBQ had a tough act to follow. The day before me and my crew had an epic Eastern Carolina BBQ lunch from The Pig in Chapel Hill N.C. and that was some of the best barbecue I have had in years. Green River BBQ at best might make for a decent lunch stop when trekking in the mountains of North Carolina but you will be getting your pulled pork fix and that is seldom a bad thing. (more…)

Top 3 Quarantine Cooking Hacks

Let's face it, we have been cooking a lot. So much so, that coming up with my Top 3 Quarantine Cooking Hacks was pretty much a no brainer. These are a few of many, but certainly reflect on some of my fav hacks for recipes that have become weekly staples at Casa Khan. So in no particular order, let's get into it . . . (more…)

Seekh Kabob Recipe

It has been a minute since I have been at the kitchen, or should I say the grill? After three weeks of road tripping I found myself longing to experiment with takeout comfort foods at home. Which found me wanting cross this one off the bucket list: Seekh Kabob.

Thanks to the internet and a global pandemic, I really had no excuse not to figure this one out. Added bonus: I made my very first chutney. Spoiler alert: it's as easy as making salsa  (more…)

The Vitals: the spot: The Pig Whole Hog BBQ 630 Weaver Dairy Road Chapel Hill N.C. 27514 the eats: Pulled Pork, Pork Ribs, Pork Cheek, you get the idea  the bucks: $10 a head if you're doing meats by the pound the full nelson: why folks from North Carolina love their bbq

The Pig Whole Hog BBQ is pretty much exactly that. A whole hog that has been rendered oh so tender with robust with flavor that can only come from whole hog cooking. And The Pig ain't serving up your average swine either. Their pork is locally raised, hormone and antibiotic free. Plus you can get pulled pork sandwich for $6 bucks. My kinda spot. (more…)

The Vitals: the spot: Brotherton's Black Iron Barbecue 15608 Spring Hill Lane #105 Pflugerville TX 78660 the eats: Brisket by the pound, Brisket Bahn Mi, Boudin the bucks: $13-$20 a person depending on whether you go sandwich or plate the full nelson: Central Texas Craft BBQ in the northern environs of greater Austin 

Brotherton's Black Iron Barbecue in someways is part of the Central Texas barbecue new wave that started with Franklin's BBQ in 2009. Unlike Franklin's, the line isn't excessive and it's not part of the East Austin BBQ lineup. In fact Brotherton's technically isn't even in Austin. It's in Pflugerville, a town about 15 miles north of downtown Austin. But they got a brisket worth waiting in line for and they got the vision to put that brisket into a Bahn Mi. Yeah, Brotherton's is a real find. (more…)

The Vitals: the spot: Steak 'n Shake vs Freddy's Frozen Custard and Steakburgers locations throughout US the eats: double steakburger w/ cheese.  the bucks: Steak 'n Shake: $3.99  Freddy's: $5.89 the full nelson: a smashed burger chain throw down!!

Steak 'n Shake vs Freddy's: a smashed burger chain throw down. Being a childhood fan of Steak 'n Shake, it seems ridiculous that I'm finally getting around to writing about this spot. But perhaps it was all mean to be. Enter Freddy's Frozen Custard and Steakburgers, a relatively new player in the burger chain world and a burger I did not have the pleasure of growing up on. A tried and true veteran vs the young hot shot rookie. Who comes out on top? (more…)

The Vitals: the spot: Giovanni's Deli 4309 Landis Ave Sea Isle City, NJ 08243 the eats: Sopresatta Special, build your own combo(the Ali) the bucks: $8-$12 the full nelson: my fav Italian American deli on the South Jersey Shore

I've been coming to Giovanni's Deli for the last 5 summers, pretty much every time I'm down at the Jersey Shore. I have my in-laws, who hail from the Philly area, to thank for making me a Giovanni's Deli regular. This is a deli that just feels like home. A home away from home built on cured meats and killer hoagie rolls. Now let's talk about what you need to order . . . (more…)

The Vitals: the spot: Three Fold Noodle and Dumpling Co 611 S. Main St. Little Rock AR 72201(one of two locations) the eats: The Half and Half - Dumplings + Noodles the bucks: $10 the full nelson: legit dumplings in a slick setting that makes you respect the Little Rock food scene

Three Fold Noodle and Dumpling Co is the kind of place you want to have in your neighborhood. I've been to Little Rock once before, over 20 years ago and me thinks the food scene has changed a lot. Slick atmosphere, authentic Chinese fare and affordable prices make a statement in any city and that's what makes Three Fold Noodle a total gem. Now let's talk about what you need to order . . . (more…)

Tri Tip Roast

Tri Tip Roast is a flat out flavorful and affordable cut of beef that takes to the grill like beer at a baseball game. This cut is commonly found in California but don't be surprised to find them at your local butcher shops and Costcos. I have been on a big Tri Tip kick as of late and if you are looking for some Bang for your Steak Buck for this 4th of July, look no further. (more…)

Chimichurri recipe: the last word on BBQ sauce

I wish Argentina was a little closer. Their style of barbecue, asado, has long been the blueprint of many backyard bbqs at Casa Khan. For years I relied on the food processor and red wine vinegar for my benchmark chimichurri recipe. Then one fine day I found myself without red wine vinegar and too lazy to pull out the food processor. I turned to plain old white vinegar and my chef's knife. The result was a more balanced chimichurri recipe with better texture. I realize comparing American BBQ sauce to chimichurri is apples to oranges but man do I reach for it so much more often when it comes to my grilling adventures. The next time you are cooking up steak and sausages, try this recipe out. Maybe even for 4th of since it's around the corner (more…)

The Butter Chicken Recipe

This is it. The reason I tell people to buy an Instant Pot: the butter chicken recipe from famed Instant Pot Food Blogger Urvashi Pitre who literally is called "the butter chicken lady". The first time I tried this I told my wife we aren't ordering Indian takeout anymore. Yeah, this is a good one . . . (more…)

The Vitals: the spot: La Tunita 512 2400 Burleson road Austin TX 78741 the eats: Birria de Res tacos the bucks: $2 a taco, $3 for the consommé with meat, $3 for the queso taco. plan on $10 a person the full nelson: a signature taco trend lands in Austin

With a belly full of braised short rib tacos I present to you perhaps the most important taco trend hitting the US: Birria de Res Tacos. If you caught my post last year about Birrieria Gonzalez in Los Angeles, you caught wind that the Tijuana method of cooking beef in an earthen oven, cooked till falling part, and served with an intense earthy chilé studded broth had been sweeping the city. Well now it's here in Austin TX. And it's done with . . . brisket. (more…)

The Vitals: the recipe: Traeger Baby Back Ribs Vol. 1 + 2 the smoker: Traeger Ironwood 885 the time: Vol 1: 3+ hours Vol 2: 7.5 hours the full nelson: A masterpiece is a work in progress but my belly is motivated for the finish line

Ok everybody, so you probably know I recently got a Traeger grill. Since moving to Austin, the land of smoked meats, my backyard grilling escapades have been exclusively an open fire affair where I unleash my inner Argentinian Asado. Well, now that I got a grill that excels at smoked meats it became time for me to begin my journey of Traeger Baby Back Ribs. Here comes my exploits aptly titled Volumes 1 and 2. (more…)

Pumpkin Seed Pesto Recipe

When we discovered our son had a peanut allergy, my view of food was forever altered. My old man was a doctor, so I had some knowledge of nutrition, the foods to eat regularly, and those foods to eat sparingly. Yeah, you probably imagine my fondness for the latter. But, food allergies? That is a whole other ball game. No wiggle room there. None at all. With my kid allergic to peanuts, walnuts and pecans, our allergist said to avoid all tree nuts and peanuts. We carry an epi pen at all times. My son has never been to a Thai restaurant. When we travel to foreign countries(back when you could do that before Covid-19) we carry a card that translates his allergies into the language spoken in whatever country we were visiting. Parents with kids who have food allergies adapt and make do, period. As the years have rolled on, my vigilance has turned into a longing for the allergy to just magically go away. Wishful thinking perhaps but there is nothing wrong hope. And there's nothing wrong with finding tasty ways around the allergy. With that let me share a Pumpkin Seed Pesto recipe that is nut free and darn tasty too. (more…)

5 kid friendly recipes for Father's Day 

Father's Day is that day for Dad to be spoiled, preferably by his own brood. Here are 5 kid friendly recipes to do just that for all ages with appropriate adult supervision as needed. (more…)

The Vitals: the spot: Southside Market & BBQ 534 Highway 71 Bastrop, TX the eats: Hot Gut Sausage, spare ribs, pork steak, coleslaw, pinto beans, potato salad the bucks: $15 a head if you're looking for a proper spread by the pound  the full nelson: the oldest bbq in Texas but not the best

Southside Market & BBQ is the oldest barbecue restaurant in Texas. Their sausage is of legend and their history is very much the evolution of Central Texas Barbecue whose primetime star, brisket has popped up at in barbecue joints nationwide over the last few years. Southside Market has been on my bucket list for a long time and as luck would have it, in the age of Covid-19, their Bastrop location has a drive thru so there I went. (more…)

The Vitals: the spot: Peace Bakery & Deli 11220 N. Lamar Blvd Austin TX 78753 the eats: Shawarma plate, falafel plate, hummus, tabouli  the bucks: $7-$14 the full nelson: Middle Eastern eats on par with the best I have had in the Dearborn/Detroit area. Basically as good as it gets w/o needing a passport

It has been way too long since I've posted about a restaurant mostly because of Covid-19 and the fact that Bang for your Burger Buck has evolved into a catch all for recipes and all sorts of food adventures. My last post was for Eid and the hummus recipe I shared there got me thinking about the best Middle Eastern food I have had in Austin. Time to take a bite into Peace Bakery. (more…)

Eid Holiday Dinner recipe

The word "Eid" is derived from the Arabic word feast and is a celebration to the end of a month long dawn to sunset fast. The Eid Holiday Dinner is in reality many meals served throughout the day. My memories of the holiday growing up consisted of visiting home after home and hitting up a spread of edible delights. In my 20, though I didn't partake in the fasting, when I would pop over to my fav Bangladeshi restaurant, the menu served at night during Ramadan was off the chain. I'm talking like 5 times the items served typically served In honor of that I present to you my recipe for an Eid Holiday dinner, broken down course by course. (more…)

Jalapeño Serrano salsa recipe

Jalapeño Serrano salsa found me a couple years ago when shooting the pilot for Cheap Eats. At a taqueria in Minneapolis, this creamy green salsa was served over Al Pastor tacos. It was powerfully spicy and instantly addicting; a salsa like no other I had never come across before. Then I moved to Austin and the stuff was everywhere. Commonly referred to as Salsa Doña because it is a fixture at Austin's Tacodeli, this green salsa is worth obsessing about. I know I have, which is why I started to make it at home. It's fantastic on breakfast tacos, carnitas, al pastor and steak tacos. You're gonna want to make this salsa part of your taco night program. Trust me. This is what you will need. (more…)

Brisket Pho: the greatest leftover recipe hack ever

It doesn't get any simpler. Boiling water. Leftover brisket. Instant Pho. And it is so incredibly delicious. To my peeps in San Antonio, you might have caught the episode of me making this Brisket Pho on the show Texas Eats with David Elder. And if you didn't, not to worry, this is as easy as it gets. (more…)

Ultimate Steak Taco Recipe

If you haven't seen it yet, head over to Variety.com and watch the Ultimate Steak Taco recipe video here. I was flattered and pumped when they asked me to participate in their Binging Bites series and I can't think of a better go to recipe to share than this Ultimate Steak Taco recipe. This should be the last Carne Asada, or should I say Khané Asada recipe you will ever need to search for. Let's hit it. (more…)

Tater Mac: a Big Mac Slider

Big Mac Slider could have been the best google search I could have done lately, second only to my search for Big Mac Sauce. If you have been keeping up my recent wave of recipes; you may have caught my previous slider recipe: White Castle in your own Castle. Well now it's time to take on a Big Mac Slider. Meet Tater Mac: my take on a Big Mac Slider. (more…)

a Slider Recipe

A slider recipe. Really? Yeah, it seems so simple you don't even need one but consider these two fundamental burger realities:

1. Everybody loves the sound of making burgers on the grill but they don't always come out primetime.
2. Everybody loves the sound of sliders but lots of restaurants serve up overpriced lil' burgers and let's be real: White Castle is awesome in idea, less so in reality. Unless you are hammered.

Which brings me to an enchanted recipe that merges two great ideas to into an easily executed reality: making sliders in the backyard. (more…)

Taco Bell Shredded Beef Dipping Taco Review:

Can Taco Bell Actually Pull Off Birria?

I haven’t been to Taco Bell in over 30 years.

And honestly?

That was intentional.

Once you discover taco trucks and actual regional Mexican cooking, Taco Bell starts feeling less like Mexican food and more like a late-night survival strategy.

So I returned fully expecting disappointment.

Instead?

I was… semi impressed.

Watch the Full Review!

Taco Bell Shredded Beef Dipping Taco Review by the Numbers

Taste Score: 6.8/10

Better than expected. Much better.

The biggest surprise here is that the shredded beef actually tastes decent.

Not “life changing.”

Not “authentic birria.”

But perfectly passable fast food.

Honestly, if someone handed this to me at a random airport Mexican restaurant, I probably wouldn’t complain.

The consommé-style dipping sauce helps, and the beef has far more flavor than the ground beef Taco Bell built its empire on.

Why It Didn’t Score Higher

Because actual birria exists.

And once you’ve had properly slow-cooked birria tacos from a legit taco truck or Mexican restaurant, this still feels like fast food cosplay.

Still…

credit where credit is due.

This was far better than expected.

Calories Score: 7.1/10

At 285 calories per taco, the numbers are surprisingly reasonable.

Two tacos comes out to a fairly modest fast food meal calorie-wise.

And honestly?

You probably shouldn’t eat more Taco Bell than that anyway.

Why It Didn’t Score Higher

While the calories are relatively low, the meal itself feels small.

And personally, I can’t imagine eating three of these things without immediately regretting my life choices.

Price Score: 5.8/10

Turning Taco Bell’s Shredded Beef Dipping Tacos into a proper meal will cost you around $9.

And that’s where the value conversation starts getting shaky.

There was a time when $10 at Taco Bell felt like an outrageous amount of food.

Now?

It barely qualifies as a meal.

Why It Didn’t Score Higher

At this price point, you’re entering legitimate taco truck territory.

And if you live somewhere with a strong Mexican food scene, spending the same money on actual birria becomes a pretty easy decision.

Unless you live in somewhere like Bismarck, North Dakota.

In which case…

maybe Taco Bell is your birria plug.

Final Thoughts on Taco Bell’s Shredded Beef Dipping Tacos

The name may be absurdly long, but the tacos themselves were far less disappointing than I expected.

And honestly, that alone feels like a win for Taco Bell.

No, this isn’t authentic birria.

No, it won’t replace a real taco truck.

But in the context of fast food?

These tacos are surprisingly competent.

Apparently if you give Taco Bell 30 years, they eventually start catching up with the times.

Last Bite

If you want real regional Mexican food, seek it out.

Support taco trucks. Support family restaurants. Support the real thing.

But if you find yourself in a Taco Bell drive-thru?

You could do a lot worse than the Shredded Beef Dipping Taco.

Freddy’s Steakburger Review:

Is It Actually Worth the Hype in 2026?

Six years ago, I wrote a piece comparing Freddy's Frozen Custard & Steakburgers to an old favorite of mine: Steak 'n Shake.

At the time, Freddy’s blew Steak ’n Shake out of the water.

So I figured it was time to revisit Freddy’s in 2026 and see how their famous steakburger holds up in today’s smashburger landscape.

What followed was an enormous disappointment.

Watch the Full Review!

Taste Score: 7.2/10

Freddy’s feels stuck in the past

The biggest issue?

The burger simply lacked flavor.

The beef was under-seasoned, oddly lean tasting, and somehow…

dry.

Which honestly feels impressive considering smashburgers are usually designed to maximize crust, fat, and flavor.

The whole experience felt muted:

• weak mustard
• overly thick onions
• stale bun
• unseasoned burger

And in today’s smashburger era, that’s a serious problem.

Why It Didn’t Score Higher

Modern smashburger chains have raised expectations dramatically.

Whether it’s:

• Shake Shack
• Smash burger food trucks
• or even restaurants bending to the Smash burger trend …the category has evolved.

Freddy’s somehow feels frozen in time.

Even though it was founded in the 21st century.

Price Score: 5.8/10

Freddy’s is priced almost like a premium burger chain

At roughly $8, Freddy’s costs just shy of what you’d expect for a modern fast food smashburger in 2026.

That wouldn’t necessarily be a problem…

if the burger delivered.

Why It Didn’t Score Higher

The quality simply doesn’t justify the price anymore.

If the burger had stronger seasoning and fresher ingredients, maybe this lands closer to a 6 or even a 7.

Instead, it felt regrettable.

Calorie Score: 7.5/10

At under 700 calories for a double cheeseburger, Freddy’s lands in a fairly respectable range for fast food.

And honestly, there’s a useful lesson here:

Skipping:

• mayo-heavy sauces
• bacon
• excessive toppings

can dramatically reduce calories without ruining the burger experience.

Why It Didn’t Score Higher

Minimalism only works when the fundamentals are strong.

And unfortunately, the burger itself still tasted bland.

Final Thoughts on Freddy’s Steakburgers

I genuinely liked Freddy’s back in 2020.

But six years later, the smashburger landscape has changed dramatically.

Consumers now expect:

• stronger beef flavor
• better buns
• fresher toppings
• more seasoning
• more texture

And Freddy’s no longer feels competitive.

Either my standards changed…

or Freddy’s quality slipped.

Possibly both.

Last Bite

If you’re craving a proper smashburger in 2026?

Spend a few extra bucks and go to Shake Shack.

At least there, the burger itch actually gets scratched.

Geerah Pork Recipe (Chef Kwame Onwuachi’s Trinidadian Pork Curry)

One of the best pork curries I’ve ever had came from a cookbook.

Even more surprising?

The cookbook was written by Chef Kwame Onwuachi, one of the most celebrated names in modern fine dining.

But what makes Kwame’s cooking compelling is how deeply it embraces African, Caribbean, and Black Southern food traditions.

This Geerah Pork is a Trinidadian pork curry, and the name itself tells a story.

“Geerah” comes from the South Asian word for cumin, a nod to the East Indian influence across the Caribbean. From there, the dish becomes unmistakably Caribbean through the use of Scotch bonnet peppers, allspice, lime, and layered curry spices.

I’ve experimented with pork curries before, but they never fully clicked for me.

This one completely changed my perspective.

The seasoning doesn’t overpower the pork—it showcases it. Familiar curry spices suddenly taste new again.

I made a few practical adaptations for the home cook, including swapping habaneros for Scotch bonnets and using pickle juice instead of preparing a separate pickling liquid from scratch.

And honestly?

This might be the best pork curry I’ve ever made.

Ingredients

There are a handful of pantry staples and recipe components you’ll want to prepare ahead of time. For practicality’s sake, I scaled a few things back and made some home-cook-friendly substitutions.

Still, this is the extra mile that separates a good curry from one you think about for days afterward.

Curry Powder

One thing that immediately stood out in Chef Kwame Onwuachi’s recipe was the curry powder.

This isn’t the generic yellow curry powder sitting forgotten in the back of your spice cabinet.

The blend leans heavily into toasted coriander and cumin with warm notes of allspice, anise, and fenugreek. It smells earthy, floral, and deeply aromatic in a way store-bought curry powders rarely do.

That said…

The original recipe makes a fairly large batch, so I scaled it down for practical home cooking purposes.

Kwame Curry Powder (Adapted)

• 6 tbsp + 3/4 tsp coriander seeds
• 1 tbsp + 3/4 tsp cumin seed
• 1 tbsp + 3/4 tsp anise seed
• 1 tbsp allspice berries
• 1 tsp yellow mustard seed
• 3/4 tsp fenugreek
• 3 tbsp + scant 1/2 tsp ground turmeric

Highly recommend toasting the whole spices in a dry pan before grinding.

Peppa Sauce (Adapted for Home Cooks)

The original recipe makes a massive batch of pepper sauce. I scaled things back considerably and made a few practical substitutions using ingredients I already had in the fridge.

Ingredients

• 10 habanero peppers(or Scotch Bonnets if can find them), stemmed and roughly chopped
• 1/2 cup leftover pickle juice
• 1/4 cup white vinegar
• 8–10 garlic cloves, roughly chopped

Make the Peppa Sauce

Throw everything into a food processor and blitz till smooth. Pour into a jar and place a little wax paper between the lid and the sauce because vinegar has a tendency to react with metal lids.

And fair warning:

this stuff has some kick.

Chick-fil-A Review:

Is It Actually Worth the Hype in 2026?

I have something to confess:

I’d never really eaten at Chick-fil-A before.

Well… sort of.

I had it once at a sporting event years ago and remembered thinking:

“This is it?”

The sandwich felt small, plain, and a little dry.

So I went into this review fully prepared to rip Chick-fil-A apart as another regional fast food phenomenon fueled more by hype than actual flavor.

And honestly?

That’s at least part of the story behind chains like In-N-Out Burger too.

The difference is In-N-Out also delivers some of the best bang-for-your-buck value in fast food.

Then something totally unexpected happened:

Chick-fil-A blew me away.

Watch the Full Review!

Chick-fil-A Original Chicken Sandwich Review by the Numbers

Taste Score: 7.2/10

The minimalist approach actually works

At the end of the day, this is basically:

• fried chicken
• pickles
• a bun
• optional sauce

That’s it.

And somehow…

it works incredibly well.

The breading is heavily seasoned, which immediately reminded me of Korean fried chicken I had while traveling in South Korea. That aggressive seasoning is what gives the Chick-fil-A sandwich its signature flavor.

Additional points for the chicken breast not being bone dry.

Just juicy enough.

Why It Didn’t Score Higher

The pickle was pathetic.

Full stop.

And the famous Chick-fil-A sauce?

Did absolutely nothing for me.

It looked radioactive and tasted like a strange honey mustard variation from another planet.

Also, while the sandwich is tasty, it doesn’t feel as hearty as something like the Popeyes chicken sandwich.

Price Score: 8.2/10

Chick-fil-A is surprisingly affordable in 2026

My sandwich cost $5.62 with tax.

In today’s fast food economy, that honestly feels reasonable.

And shoutout to Chick-fil-A for not hitting me with tablet tip guilt before I’ve even touched the food.

I skipped fries and a drink, mostly because the sandwich itself already felt indulgent enough.

More on that in the calorie section.

Why It Didn’t Score Higher

The sandwich isn’t huge.

At best, it’s a modest meal—but still a satisfying one.

Calorie Score: 7.5/10

At 540 calories with sauce, the Chick-fil-A Original Chicken Sandwich is actually pretty modest for fast food.

For comparison:

• Popeyes Chicken Sandwich → ~700 calories
• Wendy’s Chicken Sandwich → ~560 calories

Which raises an interesting point:

Maybe fried chicken sandwiches aren’t the calorie apocalypse we assume they are.

Personally, I’d skip the Chick-fil-A sauce entirely and use those 140 calories on a little good mayonnaise like Duke's or Hellmann's instead.

Why It Didn’t Score Higher

About 30 minutes later…

the food coma arrived.

That unmistakable fast food crash where suddenly a nap sounds incredible.

Final Thoughts on Chick-fil-A

The hype?

It’s real.

The sandwich is:

• tasty
• affordable
• surprisingly balanced calorie-wise

And it delivers exactly what fast food is supposed to deliver: comfort, convenience, and flavor.

But it also delivers the classic fast food trade-off:

The crash afterward.

Hot take: the sauce is wildly overrated.

Still…

I’d absolutely eat Chick-fil-A again.

I’d just pair it with a cold brew chaser.

Last Bite

Chick-fil-A Nation…

I get it now.

But like all fast food, even when the price feels right at the register, there’s usually another price to pay later.

Especially if it becomes a habit.

Thai Garlic Pepper Chicken Recipe (Gai Pad Kratiem)

A weeknight-friendly Thai stir fry that’s easier than Pad Thai—and deeply rooted in bold Thai flavor

Most weeknight-friendly recipes don’t exactly scream authenticity—especially when it comes to the bold, layered flavors of Thai cooking.

But Thai Garlic Pepper Chicken, also known as Gai Pad Kratiem, proves that simple ingredients can still deliver serious flavor.

Built around garlic, black pepper, soy sauce, and herbs, this Thai chicken stir fry comes together quickly while still tasting restaurant-worthy.

And this version comes from an incredibly trusted source:

Chef Nok Suntaranon of Kalaya in Philadelphia, an award-winning chef featured on Chef's Table.

So yes…

this recipe absolutely passes the vibe check.

Ingredients

Chicken + Sauce

• 1.5 lbs chicken tenders, thinly sliced
• 1/2 cup vegetable oil (I used 1/4 cup)
• 3/4 cup chopped garlic (I used 1/2 cup)
• 1/4 cup water
• 1 tbsp black Thai soy sauce
  • (I substituted regular soy sauce + 1 tsp sugar)
• 1 tbsp soy sauce
• 1 cup thinly sliced scallions
• 1/4 cup cilantro leaves
  • (I used chopped cilantro with stems)

Marinade

• 1/4 cup soy sauce
• 2 tbsp canola oil
• 1 tbsp sesame oil
• 1 tbsp freshly ground black pepper
• 1 tsp kosher salt

Step 1: Marinate the Chicken

Combine all marinade ingredients and mix well.

Slice the chicken tenders into thin strips—the thinner the better.

Marinate for at least 30 minutes or up to overnight.

Step 2: Fire Up the Wok

Heat the oil in a wok or large skillet until lightly smoking.

Add the marinated chicken and chopped garlic. Stir fry for 1–2 minutes until the chicken begins to change color.

Add:

• water
• soy sauces
• a small pinch of salt

👉 Be careful with additional salt since the marinade and soy sauce already bring plenty of sodium.

Cook for another few minutes until the chicken is fully cooked through.

Turn off the heat and stir in the scallions and cilantro.

Serve immediately with rice.

Why This Thai Stir Fry Works

What makes Gai Pad Kratiem special is how much flavor comes from such basic ingredients.

Black pepper brings warmth.
Garlic brings intensity.
Soy sauce adds savory depth.

And the cilantro plus green onion add the bright, herbaceous finish that makes the dish feel unmistakably Thai.

It’s fast.
It’s affordable.
And it absolutely works on a busy weeknight.

Last Bites

Pad Thai may get all the attention, but Thai Garlic Pepper Chicken deserves a spot in the weeknight dinner rotation.

Especially when it comes from a source as trusted as Chef Nok Suntaranon.

Bold flavor.

Minimal fuss.

Perfect Tuesday night dinner energy.

Shake Shack BBQ Rib Sandwich Review:

Can Shake Shack Pull Off a $15 McRib?

And more importantly…

is it actually better than their burger?

I went to Shake Shack over the weekend to try their limited-edition BBQ Boneless Baby Back Rib Sandwich, part of a seasonal BBQ lineup that also includes a burger and chicken sandwich.

BBQ sauce on a fast food burger isn’t exactly groundbreaking.

But entering McRib territory?

Now we’re talking.

Watch the full review!

Shake Shack BBQ Rib Sandwich Review by the Numbers

Taste Score: 6.5/10

The sauce, slaw, and pickles all work.

And surprisingly, the “rib” portion actually tastes like pork ribs—not the processed ground pork experience of a McDonald's McRib.

That alone makes this a major upgrade.

Shake Shack clearly put thought into the texture and overall flavor profile.

Why It Didn’t Score Higher

There’s one problem:

No smoke.

I live in Austin, where BBQ standards are high and the smell of post oak smoke is practically a personality trait.

This sandwich tastes oven-cooked—which it almost certainly is.

And if there ain’t smoke…

there ain’t real BBQ.

Price Score: 5.9/10

Nothing at Shake Shack is cheap.

But quality changes the conversation around fast food pricing.

At nearly $15, this sandwich costs more than many actual BBQ sandwiches—and even more than Shake Shack’s burgers.

Still, there’s novelty value here.

Outside of the McRib, almost nobody in fast food is attempting a BBQ rib sandwich.

Why It Didn’t Score Higher

Because the burger is cheaper.

And honestly?

The rib sandwich feels like the definition of:

“I ordered the wrong thing.”

Calorie Score: 7.5/10

At 710 calories, the Shake Shack BBQ Rib Sandwich is surprisingly reasonable for something this indulgent.

For comparison:

• McRib → ~500 calories
• Shake Shack burger → similar calorie range

Which raises a strange question:

Are rib sandwiches healthier than burgers? My guess is cutting cheese cuts calories.

Why It Didn’t Score Higher

Because for essentially the same calories…

I’d still rather eat the burger.

Final thoughts on Shake Shack's McRib Clone

Here’s the bottom line:

Shake Shack absolutely made a better McRib.

That part isn’t even debatable.

The pork tastes more real.
The toppings are better.
The sandwich is more balanced overall.

But there’s another truth here:

The original McRib is kind of terrible.

So improving it was never the hardest challenge in fast food.

Last Bite

The Shake Shack BBQ Rib Sandwich is good.

But the burger is still the move.

Speaking of McRibs…

Back in 2020, I tried improving the McRib by dragging it through a Mexican street taco stand.

Yes, really.

Check out that post here →

The Ali Khan Eats McRib Hack

Instant Pot Refried Beans Recipe (No Soak Pinto Beans)

Easy homemade refried beans with bacon fat—better than canned beans and ready without overnight soaking

Once you make refried beans in an Instant Pot, you may never go back.

I didn’t grow up cooking Mexican food, so forgive the confidence here—but skipping the tedious overnight soaking process makes the Instant Pot one of the best ways to cook dried beans.

And when you blend those beans with a little reserved bacon fat?

Game over.

These homemade refried beans are creamy, smoky, inexpensive, and perfect for tacos, breakfast tacos, burritos, or meal prep throughout the week.

Ingredients:

• 1 cup dried pinto beans
• 2 cloves garlic
• 1 bay leaf
• 3 cups water
• 1/4 cup reserved bacon fat
• salt to taste

Essential Kitchen equipment

• Instant Pot (my model)
• Immersion Blender (I use all clad)

Step 1: cook the pinto beans

Place the dried pinto beans, water, garlic, and bay leaf into the Instant Pot.

Pressure cook for 35–40 minutes, depending on how soft you want the beans. For refried beans, softer is better.

Allow for a natural release.

Using a slotted spoon, transfer the cooked beans to a container with a tight-fitting lid. Add enough of the cooking liquid to cover the beans.

👉 Don’t throw away the cooking liquid.

You’ll use it later to thin the refried beans to the perfect consistency.

Step 1: blend the cooked pinto beans

Place the cooked pinto beans into a container just wide enough to fit the head of your immersion blender.

A tighter fit helps the blending process work more efficiently.

Add the reserved bacon fat and stir.

Begin blending, adding small amounts of the reserved cooking liquid as needed to help the beans emulsify into a smooth texture.

👉 Be conservative with the liquid.

You can always add more, but overly runny refried beans are harder to fix.

• Too thick? Add more cooking liquid, water, or chicken stock.
• Too thin? Add more beans if available.

Blend until you reach your desired consistency, then season with salt to taste.

Why Bacon Fat Makes Better Refried Beans

Traditional refried beans rely heavily on fat for flavor and texture.

Using reserved bacon fat adds:

• smokiness
• richness
• restaurant-style flavor

And you don't need to use another pan.

Last Bites

These Instant Pot refried beans are:

• cheaper than canned beans
• easy to meal prep
• better tasting than store-bought

And the best part?

No overnight soak required.

Now go make yourself a taco.

Preferably a breakfast taco.

Is Chipotle worth the price in 2026?

Price, Calories, and Double Protein Tested

In this Chipotle review, I tried one of the most expensive burrito bowls on the menu to answer a simple question:

Is Chipotle still worth it in 2026?

With prices pushing close to $20 for a fully loaded bowl, I decided to lean into what Chipotle does best—a fast food meal that feels healthier than the competition.

What a $20 burrito bowl looks like

What a $20 Chipotle Burrito Bowl Looks Like

Here’s what I ordered:

• Double steak
• Guacamole
• Brown rice (light)
• Black beans
• Pico de gallo
• Red salsa

This is about as expensive as it gets at Chipotle.

Double steak drives up the cost fast, and guacamole adds another ~$3. I meant to add fajita veggies but completely forgot—and honestly, the bowl didn’t need it.

This thing was loaded.

Just picking it up, you could tell:

This is two meals, not one

Even more surprising?

815 calories.

How Chipotle Tastes

I’ll be honest—I’ve barely eaten at Chipotle before.

Like a lot of people, I assumed a big national chain might be underwhelming.

But…

Chipotle actually tastes good.

I gave it an 8/10 for taste, which puts it firmly in the “I’d eat this again” category.

 

Chipotle Calories: Is It Actually Healthy?

This is where Chipotle really stands out.

I scored the bowl a 9/10 for calories.

At 815 calories—and realistically two servings—you’re looking at:

400 calories per meal

Compared to fast food burgers that can hit 800–1,100 calories in one sitting, this is a completely different category.

More volume.
More balance.
Better macros.

Chipotle Price in 2026

Here’s the problem.

I scored the price a 4.5/10.

At nearly $20, this is expensive—even if you split it into two meals.

Even swapping steak for chicken brings it down to around $16.

👉 Chipotle is expensive. Full stop.

Final Verdict: Is Chipotle Worth It?

Chipotle scored 21.5/30 overall.

• Taste: strong
• Calories: excellent
• Price: weak

And that’s the trade-off.

Chipotle offers something rare:

👉 a healthier fast food option that actually tastes good

But you’re going to pay for it.

The Bottom Line

Chipotle isn’t cheap.

But when you want something fast, filling, and relatively healthy…

it still serves a purpose.

The Best Food in Austin, Texas: May 2026

The best food in Austin, Texas this month includes a fine dining Italian deal, a German food truck parked at a brewery, kid-friendly pho, authentic Sichuan Chinese cooking, and a Mother’s Day PSA: get Mom a cake from Paris Baguette.

Take notes… or just bookmark this page.

The Vitals: the spot: L' Oca D' Oro 1900 Simond Ave, Austin, TX 78723 the eats: Meatballs, House Mozzarella, Rigatoni, housemade bread, NA cocktails the bucks: $$$ except on Tuesdays the full nelson: fine dining Italian deal 

Loca D' Oro serves a mix of comforting Italian dishes but with fine dining touches of execution. House marinara is kinda perfect even if Marinara is a name your six year old is familiar with. And seriously don't skip the bread course, it was uncannily a standout of a carb soaked evening. And I'd say the bread here qualifies for best food in Austin. The dishes read familiar and like dining out everywhere, the bill adds up. Folks, dining is a more expensive endeavor these days, full stop. However on Tuesdays, Loca D' Oro offers a "pay what you will" deal. And yeah, the name implies just that. You pay what you can, save the drinks. I think of it as an opportunity to treat yourself and while it might seem odd to short the restaurant on a tab, businesses are experiencing a slowdown so I can think of worse things than pretending I had a coupon for free bread. And more importantly, if you are in a bind and it feels like it has been forever since you have gone out, go out to Loca D' Oro. We have all been there. The Vitals: the spot: Black Forest ATX 1615 Crozier Ln, Del Valle, TX 78617 the eats: Chicken Schnitzel, Hot Dogs, Sausages the bucks: $ the full nelson: best chicken schnitzel I've had German food doesn't have the rep that German cars do. And that's about to be remedied. Black Forest Food Truck serves the best chicken schnitzel sandwich I've had. The Chicken cutlet itself is perfectly cooked - aka it aint dry. And the pretzel baguette is has just the right amount of chew for a sandwich. This sandwich easily qualifies for a best food in Austin in my book. Honorable mention to the Smokey Denmark Hot Dogs which a score for the local weiner scene. Oh, and this place is parked at Live Oak Brewery which is more or less, perfect. The Vitals: the spot:Bamboo House 7010 Easy Wind Dr Suite 100, Austin, TX 78752 the eats: Peking Duck, Beef "sauerkraut" stew, anything off the specials the bucks: $$ the full nelson: Best Chinese Deal in town I don't eat at Bamboo House enough. It is safe to say they make the best Peking Duck in town, often running lines out the door and selling out. It's also very darn reasonable considering how generous the portion sizes are. This the type of restaurant best dined at by groups. While the duck is the draw, there is mysterious stew featuring beef or fish that has the same sauerkraut description. Except I'm pretty sure there is no Szechuan dish that features German fermented cabbage. But there is one that features Mustard Greens that are fermented. Every table seemed to have this dish. Even the two tops. So, you know order it. It could be a candidate for low key best food in Austin. The Vitals: the spot:Sip Pho 512 W 29th St, Austin, TX 78705 the eats: Wagyu Pho, Beef Rib Pho the bucks: $$ the full nelson: Bougie Pho that still does it right When it comes to Pho, Vietnam's soup staple, hardcore foodies and critics may point you to Pho Phung Lu'u which I actually still need to try. But it turns out, my 14 year old has a soft spot for Pho spot for softies: Sip Pho. Located on the Guadalupe drag, this spot screams UT College kid crowd and probably not the most cost effective option. Oh and the place has this strange element called atmosphere. And yet, the pho is really good and frankly not that much more money than other places around town. My kid loves the Wagyu Pho and I like beef ribs. The latter is a generous albeit pricey serving and money be damned it is going on the list for best food Austin. The Vitals: the spot: Paris Baguette 128 South Brook Dr , STE 160 , Leander, TX 78641 the eats: Mother's Day Cakes the bucks: $$ the full nelson: Because Cake beats Flowers Paris Baguette is one of my fav chains of all time. I first encountered the Korean French Patisserie in Los Angeles and have been hooked on their croissants and sweets every since. This Mother's Day they are offering two special cakes along with a darling macaron. Me thinks Mom deserves cakes over flowers but you can always do both. Paris Baguette is also reasonably priced with locations in Central Austin as well as in Leander where I go to because that's where my mom lives. Check out the Leander one and you might see me there! Either location and you are in for some of the best food in Austin if you crave croissants and assorted sweets.

Last bites

Whereve you eat when looking for the best food in Austin just remember this: get Mom something nice for Mother's Day!!

Shake Shack Burger Review:

Is Shake Shack Worth the Price in 2026?

Shake Shack broke the fast food mold when it launched in the early 2000s.

What started as a hot dog cart in New York City turned into a publicly traded company worth billions, with locations around the world.

More importantly, it helped define a new category:

premium fast casual.

But in 2026, with burgers pushing $10–$12…

is Shake Shack actually worth it?

The Short Answer

Almost.

And I’d still eat there again.

 

Why Is Shake Shack So Expensive?

The answer starts with founder Danny Meyer.

Known for his fine dining restaurants in New York City, Meyer set out to answer a simple question:

What if you brought fine dining principles to fast food?

The result:

• higher-quality beef
• better ingredients
• real ice cream in shakes
• strong employee training

It’s a quality-first approach.

And quality costs money.

The Price of Shake Shack

Shake Shack doesn’t really play the “value meal” game.

There’s no real combo system. No upsizing for a small bump in price.

You want fries? That’s extra.
You want a drink—or even a beer? Also extra.

And it adds up fast.

For a simple order—a double cheeseburger and fries or a drink—you’re looking at around $12.

And yes… there’s a tip screen.

More Than “Just a Burger”

From a pure food standpoint, Shake Shack delivers.

The beef quality is excellent. The produce is fresh. The burger has a clean, well-executed flavor profile.

The bun is fine. The sauce is optional—I usually skip it.

But the core elements?

They’re a step above typical fast food.

The Surprise: It’s Almost “Healthy”

I rate burgers across three categories: taste, price, and calories.

Here’s how Shake Shack performed:

• Taste: 8.6
• Price: 5.9
• Calories: 8.8

The double cheeseburger comes in around 700 calories, which is relatively low given the amount of protein.

Skipping the Shake Shack sauce cuts another ~60 calories—and honestly, the burger doesn’t need it.

For fast food, that’s a surprisingly strong nutritional profile.

Final Verdict

Shake Shack isn’t cheap.

And it doesn’t feel like traditional fast food when you pay the bill.

But that’s not really the point.

Shake Shack isn’t selling value.

It’s selling quality.

Is It Worth It?

Not quite.

But it’s close enough that I’ll still go back—especially when the alternatives don’t measure up.

Last Question

Do you think Shake Shack is worth it?