Its Thanksgiving. Plan ahead.

Guys happy almost Thanksgiving! If there is one thing I have learned in the 20+ years of cooking on the big day it is this: plan, prep and cook ahead. When my friends at Traeger asked me for a Thanksgiving recipe to share I instantly thought of this Sweet Potato Gratin. It's easy, simple and elegant. And it can be made in advance and works well on the Traeger. Skip down to the bottom for ingredients and instructions. For a visual play by play, keep scrolling.

Just 4 ingredients. That's it.

Sweet potatoes, thyme, heavy cream plus salt & pepper. All stuff you probably have bought already for the big day. I also love this dish because it tastes elegant but ingredients wise, its cheap as hell.

Sharpen your knives.

You will slice these potatoes into quarter inch discs. Sweet potatoes are dense so you'll need your best vegetable knife(or mandolin) and make sure it's sharp. My best advice for getting ready for Thanksgiving besides solid planning and prep: get your knives professionally sharpened. Unless you do it yourself and in that case - good for you.

Butter the baking pan.

Another fine piece of advice for Thanksgiving: have plenty of butter and make sure some of it is softened or left out at room temp for things like buttering a pan. Since I was using the Traeger for this version of Sweet Potato gratin, I bought a disposable Aluminum pan(8x8x2) to use. Baking dishes like Pyrex advises not to use on a grill and I like to be safe than sorry.

There will be cream

Look, it's Thanksgiving and rich foods are the name of the game. Heavy cream makes this dish and it's simplicity is derived from luscious cream mingling with an earthy herb like thyme. Here I combined the heavy cream and thyme in a measuring  cup before pouring over the potatoes.

Get it in the oven. 425 for 45 min.

One of the best qualities of a Traeger is that it is actually a badass oven. It is my go to for Christmas Prime Rib. Kitchen real estate is scarce on Thanksgiving so use your Traeger or whatever grill/oven you got. Also a Traeger is great for holding food/keeping it warm. Yes, this is a bit of a sponsored post but it's still true.

Final touches: remove foil and caramelize

After about 45 minutes, the potatoes should be close to done. At this stage, remove the foil and caramelize the sweet potato gratin for about 20 minutes or so. Honestly I could have let this cook a little longer but I was still happy with this:

Eat it now. Save it for later.

I would say the best part about this dish is how delicious it is despite being so easy. But what I like even more is that you can make it ahead and warm up. This is also an excellent dish to bring to a Thanksgiving as well. Use your Traeger or your oven and either way you might never do the marshmallow version ever again. And happy Thanksgiving!

Ingredients

• 1 tablespoon softened butter
• 2 pounds sweet potatoes(peeled and sliced)
• salt and pepper
• 3/4 cup heavy cream
• 1 tablespoon chopped thyme

Directions

1. Heat Traeger to 425 degrees
2. Butter a 2 quart aluminum pan
3. Peel and slice sweet potatoes into 1/4" slices. Layer the potatoes, seasoning with salt and pepper before adding the next layer.
4. Combine the cream and thyme in a bowl or measuring cup. Pour over potatoes. Cover aluminum pan tightly with foil.
5. Cook for 45 minutes
6. Remove foil and bake for an additional 20 minutes till top layer is caramelized.

 

The Vitals: the spot: Portugalia Restaurant & Bar 280 1/2 Ferry St. Newark NJ 07105 the eats: Cod Fritters, Clams with Garlic Sauce, Angus Rump Steak in thyme sauce the bucks: $20-$40 a person, but big portions too. the full nelson: an affordable culinary adventure and one of my new fav restaurants

Back in NYC. Kinda.

A few weeks ago I found myself in what some might consider a random part of the NYC dining scene: Newark NJ. I was in town to shoot a show at a studio in Newark, flew into Newark airport and the turnaround I had made trekking into the city too much of a schlep. Sounds a touch weak sauce for a guy who is built for culinary adventures, but it turns out culinary adventures sometimes happen in the unlikeliest of circumstances.

Ironbound: an enclave of Portuguese eats.

Some internet digging and local intel pointed to one of the less talked about food scenes in America: Portuguese food. I was mostly unaware of its presence until I was working on a Food Network series back in 2012 called $24 in 24. In that show we went to Boston and discovered Portuguese diners. I was fascinated and also hungry. I was not the host of the show(that was actually Jeff Mauro), so I never got to try the food first hand. Well cut to 2021 and I would have my chance.

First move: have a beer and talk to a stranger.

Portugalia has a dining room and a bar. I poked my head into the dining room and it was clear that the bar is where a solo diner should go. The bar was packed with locals and many were speaking in Portuguese, clearly a good sign. But that also meant that my window for a learning curve was short. In these types of joints, you can stick out like a sore thumb with a ton of questions. So what do you do? Order a Portuguese beer and tell the bartender that this is your first rodeo.

If there are Cod fritters, order them.

Years ago I was researching about the history of food for Alton Brown and came across Mark Kurlansky's book "Salt". The book is a fascinating look into the wars and empires that were waged and built back when spices were as valuable as crude oil. One chapter highlighted the Portuguese and their dominance of the seas thanks to salt by way of salt curing cod as food for long transatlantic sails. Bachalau would become cherished in their cuisine and nudged me to order these cod fritters. Whatever you do, don't think of these as fish sticks. Cod, potato, eggs and onion combine forces for a crunchy, savory rich bite of the sea. And it goes so, so well with beer.

Clams that are worth the clams.

Here and there I will find the need to satisfy a craving for moules frites but minus the frites because making french fries at home is a pain in the a**. It's a remarkably simple dish that delivers a casual elegance. These clams are the Portuguese version of moules frites(minus the frites) with pointed notes of garlic. In fact the slivers of garlic cloves that swam in the bottom of the broth were enormous. But the dish didn't overwhelm with garlic. The clams, the broth and some bread and I could have called it quits. But where's the adventure in that?

Fate had other plans

This is the owner of Portugalia. As I was feasting away I was also posting my experience on Instagram stories. The gentleman above came up to my spot at the bar and handed me his phone. His daughter was on and explained that she runs the social media and wanted to thank me for posting. While not necessary as this is simply what I do, the gesture to say thank you hit me in the sweet spot. And then I decided to stick around for another beer and maybe one more bite of the menu.

A steak sized for two. Barely priced for one.

So after a second beer and some chatting with the bartender and my neighbors seated at the bar, I decided to dig into the entrée section. I'm a steak guy to a fault. At this point I know better than to get a steak at a restaurant whose food culture is defined by the sea, but you know what? Steak hits the sweet spot. This is an Angus Rump steak in a thyme sauce. At least that's what the menu said. What it didn't say was that it would be covered in house fried potato chips, a fried egg and a pickled vegetable condiment not unlike giardiniera. This steak ate like a NY strip, albeit one with a toothsome chew. The sauce was not too far off from the garlic sauce found with the clams. I loved this steak. But I could also imagine some might be turned off by the toughness. This steak reminded me of the ones I would get at Los Angeles' famed Pantry, where at nearly all hours you can get a thick cut steak for a semi reasonable price, certainly when compared to the big ticket steakhouses in town. This kind of steak is a rare breed: a hefty portion but not one as tender or as carefully sourced as one would find at the farm to table type restaurants. This steak was also $22. And it was enough for two. At least it felt that way because at this point I felt like I was eating for two.

The place made me feel like Bourdain.

If you're not jealous by now, this might positively infuriate you: that sweet man pictured above picked up my tab. Of course he insisted and of course I fired back with a "not necessary, please." But at this point, you know how it goes. Tip your bartender well, walk away and be grateful. Of the many posts I write to simply document my culinary escapades, Portugalia was a true adventure. I straight up felt like Anthony Bourdain eating at this place, which should tell you the most important part of my experience: it was an experience. I walked into a strange place. I didn't know the food nor the language. I stumbled, I took a risk, I drank a beer and struck up conversation. I was treated to a meal. I heard stories and gained a touch of insight to a community that flies under the radar for many NYC tourists. And that steak. Keep this one in the files. Portugalia is a unique place if you're a stranger to Newark or for any American who has yet to visit Portugal. Going here reminded me of exploring the unsung corners of Los Angeles 20 years ago when I started my journey writing about food, drifting in to a non descript Lebanese Armenian kabob shop like a wannabe Jonathan Gold. You take on a cuisine you have yet to try. If the fates will it, you will walk away with a smile and a new craving.

Austin Food & Wine Festival 2021 recap

Ever since I moved to Austin I have been wanting to attend the Austin Food and Wine Festival. 2021 turned out to the year for me and I'm hooked. First off, the weather has cooled down which makes Austin ideal for anything outdoors. Second, your ticket gets you all the food and drink you want, provided you are willing to wait in line. And there are lines. So be a pro and make sure to get there early when the fest returns next year.

Sparkling Rosé FTW

Even though the weather has cooled off in Austin, it is still plenty warm enough to get your white wine and rose drinking on. The selection of wine at Austin Food and Wine Festival included a number of sparkling wines, a few from Champagne and plenty of sparkling rosé, which is a fav of mine. This was the drink I started off with and it pairs well with so many foods too.

The next date night restaurant: Honey Moon

Most of my dining excursions include the whole family but every now and then, my wife and I do pull the trigger on a date night. I'm careful about what we choose because out the gate we are out at least $100 on the sitter. And I think I found me my date night restaurant: Honey Moon. I was literally forced to eat here thanks to my good friend Gavin Booth of Couple in the Kitchen. Gavin, with his fiancé Karen Reinsberg are a food and travel influencer duo. When they aren't jetting off to Greece to eat calamari and drink wine, you might find them at Honey Moon. This restaurant had been on my radar but I just didn't know how good the food was. Chef Manuel, who is pictured above, does a Pork Jowl Pastrami. The festival version peaked my interest for the full sized version at Honey Moon. As intense as pastrami pork sounds, the horseradish cream was light as a cloud. This skewer held the promise of an evening of balanced flavors and single handedly lit a fire for me to get some fine dining on.

Not just wine. Booze too.

Yeah they got the hard stuff at Austin Food and Wine Festival too. George Dickel, along with Suntory, Nine Banded, Bulleit are just a few of the whiskeys being poured. Most came in cocktail form as well like this salted caramel Old Fashioned from George Dickel. I also had a highball from Suntory made with seltzer. Nine Banded was pouring them straight. Needless to say that wet my appetite.

The most hyped burger in Austin

Bad Larry Burger Club is a smashed burger pop up that has taken Austin by storm. The instagram account alone is worth a follow. Lines are long for Bad Larry and not just at Austin Food and Wine Festival. Luckily I was able to slip in and grab a burger along with a selfie with the man himself: Matthew Bolick. Matthew is behind three noteworthy burgers in Austin, Better Half and Hold Out Brewing along with Badlarry. I'll be posting Hold Out soon . . . needless to say this burger was worth the hype.

Shio Koji mushrooms are a gift from the Gods

At first glance, a deep fried tofu pocket stuffed with rice and a Japanese omelette might get passed over for a taco. I'm so glad I didn't pass this up for a taco. Also because I got a taco anyways. The rice and egg mixture was just magic, as was the shio koji mushrooms. The watermelon radish might get the instagram likes but the mushrooms, marinated in a fermented rice liquid stole the damn show. I'm obsessed with getting a bottle of this and getting to work in the kitchen.

Let's taco about it

My pals at Stiles Switch BBQ brought it with their open pit Al Pastor. The Mexican version of Shawarma was meant to be cooked over flame and even though I caught the tail end, this taco rocked. No salsa neccesary when Al Pastor is cooked over open flame.

Uni + Caviar bumps

This is me and Chef Yoshi Okai of Otoko Sushi. Chef Yoshi was named best new chef of 2017 in Food & Wine, and his restaurant Otoko tops my sushi splurge bucket list. He was serving uni and caviar bumps on people's hands with a sprinkle of salt. This was my last bite at Austin Food and Wine Festival and was the perfect cap to the weekend. I highly recommend coming to Austin Food and Wine Festival, coming early and hit up as many of the short lines as you can. Like all festivals there are lines to contend with but there are great bites to be had all over the place and sparkling rose will get you through it all!  

The Vitals: the spot: Tacos El Charly 9306 N. Lamar Blvd Austin TX 78753 (in the parking lot) the eats: street tacos the bucks: $1.60 each(!!) the full nelson: street tacos as cheap as they get but you might be tempted to spend more elsewhere

Few foods get me hyped up to give a mad dog look more than legit street tacos. Cheap, juicy and always tempting, street tacos have an appeal to make even a semi timid eater a bit more adventurous. So when my internet research came across Tacos El Charly, I was salivating for my next late night taco run.

A legit taco truck experience

I dipped over to Tacos El Charly around 11:30 pm a few weekends ago. And the parking lot was popping. The scene was reminiscent of my taco truck excursions in LA, where everyone orders in Spanish and you best have cash on you. No credit cards or venmo happening in this parking lot.

No chicken. No Impossible meat.

The menu is prime street taco fare at Tacos El Charly. Offal makes up almost half the menu. And each taco is a $1.60 if you get the street size. And I think that is the best way to sample the menu.

Round 1: Suadero, Pastor, Bistek, Cabeza

First off I should note that Tacos El Charly had six dudes working the truck that night. These tacos came out fast. Cabeza(beef cheek) was far and away the best of this bunch. Buttery and rich and easily a repeat order. As for the rest of the beef, I'd skip it. The bistek(steak) was forgettable and the suadero(braised brisket/rose meat) just misses the mark when compared to more noteworthy versions at Cuantos Tacos or Suerte. Yes those versions costs more, in Suerte's case much more, but better is better. The Al Pastor(vertical rotisserie pork/Mexican Shawarma) had some flavor but was cut too early off the trompo as it lacked crispness/bark.

About that salsa bar

In the moment while I was jotting down notes and noshing on these tacos, I was gagging from the heat. A good sign indeed. If it comes to anything red at Tacos El Charly, use caution. I'm not gonna call these salsas balanced but they had the right feels for a late night taco experience. Which is too say it will induce some perspiration.

Round 2: Cabeza, Chorizo, Tripa, Buche

I told you that cabeza was good so I had to make that a return appearance. The tripa(beef intestine) was outstanding with a crisp that carried it a notch above Cuantos, which is the gold standard for street tacos in Austin, maybe the US. The buche(pork stomach) could have used some of that crispness with a little more time on the flat top grill. The chorizo was sadly very bland. One wonders how that is even possible but that's how it went down.

Heavy on the green salsa

While the red salsas packed the heat, I went with the green as my base to give my throat a rest. This was a raw green salsa that either lacked salt or was watered down. Id go half red and half green next time.

Bottom Line

These late night tacos look tempting but don't mistake them for the best street tacos in the city. When it comes to king of the street, Cuantos Tacos wears that crown. But if you're into paying $6 for 4 tacos at like 2am, Tacos El Charly is a spot to reckon with. There are other taco trucks along Lamar, many open late that might be as good or even better. But I'm seldom up this late and staying up late for lesser tacos just may not be in the cards for me anymore. Late night tacos do happen and if I'm craving Cabeza and Tripa tacos, I'm so coming to Tacos El Charly.

The Vitals: the spot: Barrio Queen multiple locations in Phoenix-Scottsdale area the eats: Molajete/Cazuela entree, tacos the bucks: $14-$30 a person the full nelson: Sit down Mexican with an expansive menu that leans towards Authentic

A couple weeks ago I was back in Scottsdale AZ, where we wrapped up Cheap Eats season 4, but this time I was shooting a new show for Food Network(shhhh). After I finished shooting I made tracks for some Mexican eats in old town Scottsdale. I also had some guidance from Arizona food writer Jackie Alpers who gave me a ton of suggestions over Twitter DMs(follow her @jackiealpers). And that's how I got here:

This Queen got style.

At least as far as the branding goes. Just like a bottle of Espolon tequila, that Dia Del Los Muertos design absolutely draws me in. For the record there are a few locations of Barrio Queen around the Phoenix-Scottsdale area, but I assume the vibe carries over to the other locations too.

A chips 'n salsa plus Margs kinda place

It's gonna be hard to avoid the chips and salsa at Barrio Queen. They drop it on the table within moments of you arriving. Frankly I try to resist the filler but the chips were fresh out the fryer and hard to resist. I think I ate two baskets. Now I should note that when it comes dining out for Mexican, I have two speeds: taco truck and modern. The latter being a place with a cocktail program and an assumption that food is going to be traced back to specific regions of Mexico. I'm not a Tex-Mex, combo entree kinda guy. I don't need to see the word "authentic", if anything that assumption is what brought me here in the first place.

An 80+ item menu

Barrio Queen is authentic but also has an expansive menu. It strikes as family friendly and the place you grab margaritas after work but that's not too say it's cheap either. I navigated the drink menu to their house margarita which ran me around $10. I've made better margs at home but this was also a stiff drink. And I like that.

Taco test drive: from left to right: Alambre, Quesabirria and gringa

I knew I had to take a decent dive into the menu so I started with a couple tacos. There's two sections of tacos on Barrio Queen's menu. The "regular" taco menu features 21 different tacos that run $4.50 each or you can get 3 for $12. Then there is a "premium" taco menu that features five tacos that include the likes of Birría, Steak and Shrimp and one of my favs, Alambre: a steak taco cooked with peppers and onions that holds the promise of what fajitas should be. I went with premium.

Alambre

This was the best of the bunch. Loaded with steak and peppers, this taco had zip and zing thanks to a soy sauce and lime marinade. I would get these again in a heartbeat.

Quesabirria

Short ribs are braised in an earthy chili broth till fall apart tender. Then it's hit with melted Oaxacan cheese. You can't have birría without broth, at least in my book. The short ribs were a nice touch but if they had served it with some birría broth on the side, that Alambre might have serious taco competition.

Gringa

I love gringa tacos. Basically an open faced quesadilla(yes such things are possible), Al Pastor is shaved from the vertical rotisserie before being with cheese and a tortilla and then getting seared on a plancha(flattop grill). I'll be real here: this Al Pastor did not taste like it came off a spit(trompo). All in all I didn't love these tacos but I would get the Alambre again and maybe try some of the tacos from the regular menu like carnitas or asada.

Intermission: beer and a shot

Earlier I said that Barrio Queen was a chips and salsa and margs kinda place. That also means it's a beer and a shot kinda place too. They had a decent selection of tequilas and mezcal. More than a few were reasonably priced too. Now back to eating.

Cazuela Mexicana: Barrio Queen's version of a Molcajete.

If there is one thing I've learned after dining at Barrio Queen it is this: always order a Molcajete, or in this case a Cazuela. Despite the name change the concept is the same: load up a dish with a ton savory things, break off a tortilla and get you some. I first encountered a Molcajete(same as Cazuela but in coarse stone bowl) in Santa Barbara at a place called Los Agaves. Barrio Queen wasn't quite as good but I would absolutely get this shareable platter again in a heartbeat. Mine came loaded with chicken, steak, shrimp and fried queso fresco, rice and beans, sauteed vegetables, and pork braised in tomatillo and poblano. Oh and it came with like three tortillas. It should have come with a tortilla factory, there was so much food. I asked for a spicier salsa than what came with my chips too. The stuff they give you at first is tasty with a nice earthy draw but daddy needed the heat. The waiter came back with habanero salsa, nothing "hot ones" level but I enjoyed it nonetheless.

This the way

The Cazuela is a must order. And the star of the whole thing was the pork braised in tomatillos and poblano. That plus some rice and beans in a tortilla and that habanero salsa= game over.

Final verdict

I'm sure there is much more to be had when it comes to Mexican food in Phoenix but all in all, if you're in Scottsdale I would jot down Barrio Queen as an easy to please option. I'd skip the tacos and go for the Cazuela or some of the entrees like the braised pork, maybe a molé etc. I ate that Cazuela for the next three meals. And I didn't regret it for a second.  

The Vitals: the spot: Saigon Le Vendeur 2404 E. 7th St. Austin TX 78702 the eats: Bahn Mi combo the bucks: $9 the full nelson: Killer Vietnamese sandwich in über hip neighborhood. 

Austin's well hyped Banh Mi sandwich

I didn't want to believe Saigon Le Vendeur would be this good. I had heard good things over the years ever since moving to Austin. I suppose first and foremost I had a chip on my shoulder: I moved here from Los Angeles which arguably has the best Asian food in the US. I hear you Houston and . . . soon. Back to Saigon Le Vendeur which I finally got around to trying and OMG . . . best Banh mi I've had in years.

Wrong side of the tracks? Not anymore.

Saigon Le Vendeur is located in East Austin which is a pretty hip part of town these days. Of course like every other hip corner these days it was once considered "the wrong side of the tracks" and PS I tend to live in these types of neighborhoods. In fact I live in East Austin and prior to here, Downtown Los Angeles, so yeah I got my gentrified street cred for sure. Back to Saigon and the funky little food trailer it is . . .

The price is right

These days nothing is really *that cheap* but let me tell you, under $10 for a fat sandwich is Cheap Eats livin'. Save the shrimp Banh Mi, that's where you will safely land for all the sammies at Saigon Le Vendeur. This being the inaugural visit, I had to try the classic: Cold Cut Banh Mi.

The breakdown

Saigon Le Vendeur's Banh Mi comes on a classic French Baguette. The bread features a crusty exterior that easily gives way to a soft pillowy interior with just enough chew. Every Banh Mi comes with the classic toppings of cilantro, cucumber, pickled daikon and carrot, jalapeños, and Vietnamese mayo(never knew that was a thing and might have to get some). Of course my sandwich also came with Vietnamese patê and various cold cuts.

No hot sauce needed

The sandwich came with packets of sriracha that went unopened. The heat from the jalapeños along with vegetable crunch and acidity from the pickled carrot and daikon plus cucumber was pure perfection.

Hooked on that patê

The meats, a mix of cold cuts plus Vietnamese patê was a charcuterie dream board with Vietnamese sensibilities. I've had a few Banh Mi's in my day but realize now I have only scratched the surface on what the Vietnamese cold cut and paté game holds. Like many, I have gravitated to Banh Mi sandwiches because they have always been affordable and frankly some of the sandwiches you can get from a bread quality standpoint alone. The bread is very good at Saigon Le Vendeur and that thick slice of patê will keep you awake at night.

Conclusion? I'm hooked.

Before I ever went I wrote off Saigon Le Vendeur as overhyped in and overhyped town. Now I'm off two conclusions: Saigon Le Vendeur got serious Banh Mi game or there's a world of great Banh Mi's waiting for me. Either way I'm hooked.      

Even more great ACL Eats.

Austin City Limits Music Festival is well in the rearview now. The six day music festival wrapped up this last weekend and suffice to say, I got my fill. So why read about where I ate at a music festival now that it is over? Well these eateries live on in Austin and represent the city food truck and trailer scene oh so well. I ate a ton of food, so we gotta dig in like NOW.

Don't sleep on a pulled pork sandwich. Even in Texas.

The Vitals: the spot: Micklethwait Craft Meats 1309 Rosewood Ave Austin TX 78702 // @ACL Eats Main Food Court + Side Food Court the eats: Pulled Pork Sandwich the bucks: $15 the full nelson: a top shelf Austin BBQ joint delivers a Texas sized Pulled Pork sandwich I tend to pass over pulled pork at Central Texas barbecue joints. It's just not the main draw. Now that's not to say the pulled pork can't be done well in Central Texas. For ACL Fest 2021, I had to break ranks with brisket, for the sake of variety. While my heart swoons more for the smoked carnitas at Taco Bronco (Micklethwait's sister joint) this sandwich came with zero regrets. Go light on the sauce as the meat stands tall on its own.

Is the falafel on point?

The Vitals: the spot: Shawarma Point multiple locations in Austin // @ACL Eats Main Food Court the eats: falafel sandwich the bucks: $12 the full nelson: the falafel doesn't fall far from the gyro tree . . . Last week I called Shawarma Point's gyro one of my fave ACL Eats. For what it's worth I had it again and while it wasn't quite as good, I can't see myself not getting one at every ACL. That brings us to Shawarma Point's falafel sandwich. Looking back at my notes I recall the sandwich being respectable. If the falafels had come fresh out the fryer we might have something. What I do know is that I'll be giving this falafel a second shot at their Rainey street location in Austin.

New Orleans sandwich legend in Austin?

The Vitals: the spot: Wicky's Walkup walkup spot at the Cavalier Bar 2400 Webberville Austin TX 78702 // @ACL Eats Main Food Court the eats: muffuletta sandwich the bucks: $14 the full nelson: a taste of New Orleans that might make you wish you just went there instead I spent two weeks shooting a TV show in New Orleans and the experience might have just spoiled me on food forever. Needless to say my standards for Muffuletta's are high. I've even had great ones from my hometown of St. Louis. Wicky's sadly wasn't one of the great ones. The sandwich came out hot pressed and had me tasting more Quizno's than anything else. The people there were as cool as can be which makes me want to try them out again in their East Austin location. Unfortunately their East Austin location is temporarily closed because of Covid-19 staffing issues, though you can get their sandwiches at the Cavalier Bar where they reside next to.

Meal of destiny: Arepas at ACL Fest

The Vitals: the spot: Four Brothers Venzuelan Kitchen 80 Rainey St. Austin TX 78701 // @ACL Eats Main Food Court the eats: arepas, empanadas the bucks: $10 the full nelson: my first arepa but definitely not my last  If you went to ACL Eats and were anywhere near Four Brothers Venezuelan Kitchen, you would have definitely heard them. They were loud, boisterous and were having as a good a time as the concert goers were. I've never had an Arepa before but it has long been on my bucket list. The unsweetened corn pancake is basically a sandwich though more similar to a gordita. Mine was stuffed with pulled pork, cheese, and a garlic sauce. I also had a few empanadas. To be honest, I've had better. But that Arepa . . . I'm obsessed.

Mighty Cone not so "mighty"

The Vitals: the spot: Mighty Cone 1720 Barton Springs Austin TX // @ACL Eats Main Food Court the eats: chicken in a cone  the bucks: $12 the full nelson: I'm not sure I'd use the word "mighty" I was graciously given access to the media lounge this year for ACL and it comes with perks. One of them is vittles for happy hour, which Might Cone was one of them. I'm almost positive I've had the Mighty Cone at previous ACLs. This one was far from mighty. Dry chicken, cold flour tortilla and a lack of sauce made this cone something I'd rather leave as a warning for pedestrians to watch their step.

Yeah I can't get enough gyros . . .

The Vitals: the spot: Kababeque 6900 Ranch Road Austin TX 78732 // @ACL Eats Main Food Court the eats: gyros the bucks: $13 the full nelson: the gyro streaks continued and did not disappoint  My very last bite at ACL was at Kababeque. I've seen their tents in years passed but never came through. This year, thanks to my success with gyros at Shawarma Point, I had to test theirs out. Overall they are remarkably similar. Chopped up gyro hit with creamy white sauce and spicy red on a toasted pita. The only shortcoming was . . . me. I had run out of gas at this point at ACL and this meal just took me over the edge and out of the festival. Beyond my self inflicted indigestion, I am genuinely curious to try out more from Kababeque. Their South Asian meets Mediterranean is right up my alley. Only downside is that they are way far north from Austin proper.

So which bite had me dancing away?

The Arepa from Four Brothers Venezuelan Kitchen

I could not get enough of this dripping rich goodness. I had more than a few good bites at ACL but leave it to Austin City Limits Music Festival to cross a food icon off my bucket list. Well done ACL Eats, I now have a new food crush: Arepas.  

ACL 2021. Just as tasty as ever.

Austin City Limits Music Festival is my most favorite thing about Austin. It could be why I deal with the never ending summers and frankly, the state of Texas. The festival makes you feel like your 21 again, whether you have sailed beyond that mark or are eager to get there. Oh and the food? It is lit up. Here's where I ate for weekend one:

The Vitals: the spot: Taco Bronco 1309 Rosewood Ave Austin TX 78702 // @ACL Eats Main Food Court the eats: Smoked Carnitas + Chicken Tinga tacos the bucks: $6 a taco the full nelson: a top choice Austin BBQ joint does tacos RIGHT

If you told me you came to Austin and went to Taco Bronco, I would tell you that you are doing it RIGHT. Taco Bronco opened up just before the pandemic and they blew me away with their offerings. Nowadays they pop up along side Micklethwait Barbecue, their sibling and source for smokey meat goodness. I went with the smoked carnitas and the chicken tinga. It is remarkable how much smoke you can taste off the carnitas but the overall quality of the Tinga really surprised me. This is a must stop at ACL 2021.   The Vitals: the spot: Chilantro multiple locations in Austin // @ACL Eats Main Food Court the eats: Sliders and Kimchi fries the bucks: $9 for two sliders, $11 for the fries the full nelson: always bet on Kimchi fries Here is a little secret when it comes down to eating at a festival: meaty, spicy and fried works very very well. This bodes well for Korean food concept Chilatro, an Austin fav and Shark Tank winner. For the record this meal was a comp and the folks at Chilantro are always inviting me to try their goods. I'll be a straight shooter and tell you to go with the fries. It's a dish that netted founder Jae Kim $600k on Shark Tank and it is prepared well, even under festival conditions. The sliders are a good recipe but my chicken was way overcooked. For what it's worth, they have a done a fried chicken in the sandwich at their restaurant that did me right. Check it out here on my YouTube Channel: Ali Khan Eats Chilantro chicken sandwich.

intermission for concert vibes.

And yes, if you look carefully, that's me and my better half in the pic. Dude came up to me and said "were you wearing a blue suit at ACL two years ago?". Yes, ACL is that epic. Now back to the food. The Vitals: the spot: Lonesome Dove Bistro 419 Colorado St. Austin TX 78701 // @ACL Eats Main Food Court the eats: Double Cheeseburger the bucks: $13 the full nelson: in case of emergency burger cravings go here I tried this burger back in 2019 and the results were about the same: dry but ooey gooey good. Frankly this is one of two burger options at ACL and I chose this for a reason: it holds enough promise to warrant the $13 price tag. If you have to have a burger, go here. The solid char and well melted cheese does its best to offset the off tasting burger patty. The Vitals: the spot: Shawarma Point multiple locations in Austin // @ACL Eats Main Food Court the eats: Gyro the bucks: $13 the full nelson: one of my fave ACL Eats Earlier I said that something meaty, spicy and fried will do you right for festival eating. While gyro isn't fried, the buttery rich pita and gyro meat comes close. Shawarma Point takes its inspiration from NYC halal carts where Middle Eastern flavors are served fast and cheap and oh so good. Yes this is a $13 gyro but it is a big meal. And the red sauce is truly glorious, so make sure you grab the bottle and use with caution. Years ago I stumbled towards the Shawarma Point truck and saw they had a spice level called "brown people spicy" to which I promptly stepped up to. Turns out I'm a pale mocha. Again, use with caution.

Best meal of ACL weekend one: Shawarma Point

I love me some Taco Bronco but when it comes to bang for your buck, Shawarma Point is so on point. Check these spots out either at ACL or in Austin. They are Ali Khan Eats approved!!      

The Vitals: the spot: Berardi Brothers Pizza 4203 Landis Ave Sea Isle City NJ  the eats: Any pie you fancy but def get a Margherita the bucks: $20-$23 a pie the full nelson: NY Style pizza at the Shore

Jersey Shore

I've been hitting up the Jersey Shore for going on 6 years now. I love it. The water is warm, the flight from Austin is reasonable(you fly to Philly then drive) and frankly, my sweet in laws take care of the house. All that's left for a freeloader like me to do is work a gas grill for a week.

Still came out medium rare

After doing this trip for a few years, we figured out the last night should be the night when the chef takes off. And what does one crave after a week of chilling and grillin'? Za. Pizza. A slice of pie. And when you're on East Coast, your odds of finding good pizza improve drastically. But I'm not here to talk about good pizza. I'm here to talk about pizza that's Ali Khan Eats approved.

Margherita Pie= A+

A neighbor at the shore recommended we try Berardi Brothers. We were staying in Strathmere which is a 10 minute drive from Sea Isle where you'll find Berardi Brothers and a killer deli I've written about before called Giovanni's. Turns out the neighbor has good taste as the pie at Berardi's would be a find in pizza heaven like NYC or New Haven. This Margherita had fresh basil, a perfect cook and was up there in execution on the level of pricey Neapolitan joints. The difference was the denser crust and the lighter price tag; this pie ran about $20 and can feed 2-3 easy.

Spot on "Sazeeg"

Sausage hit right too. Great seasoning in those links. Normally I prefer a crumble to the slices. I think I was traumatized by too many bad frozen pizzas when I was kid, where the sausage was sliced like it was Oktoberfest. The red sauce had a tang that hit really nice too. Also for the record: I ate the crusts. That's a good sign. My only regret was that I discovered this place at the end of our trip. As I write this post, Berardi Brothers is closed for the season so if you're in Philly/NJ area, hit the brakes. Still if you're out of state vacationer like me or a semi local or just loco for pizza, you gotta give Berardi Brothers a try. PS - these guys are freaking super nice. Answered all my Instagram DMs and the guy who recommended it also recognized me and is a Food Network/Ali Khan fan. Clearly the stars are aligned for you to eat here.  

Not a sponsored post but . . .

Recently I got hit up by Wunderoots to try out their carrot based products. Now before anyone calls me a sellout to the Beyond Meat cabal, hear this: I eat vegetables and this product is not as much a meat substitute but an opportunity to eat more veggies. I was also hit up by 'Nade to try their Thai inspired marinade/sauce. When life hands you lemons or in this case Thai style carrot noodles and a Thai marinade, you reach for some  . . .

. . . chicken breasts

At a recent Wunderoots event, a Thai food truck prepared Pad Thai, that Thai noodle classic, with carrot noodles. This was a genius move in my opinion. The noodle dish already is known for having carrot so adding carrot noodles in place of the noodles and the carrot wasn't just a no brainer, it was making a dish even easier to prepare.

A ziplock and a little time

I had a recent revelation with boneless chicken thighs in the airfryer. Spoiler alert: it's delicious. I need to trust chicken thighs more but until I do I will always reach for a marinade and plastic bag to give chicken breast an opportunity to succeed. I pride myself on researching and making my own marinades but when you get a bottle of marinade for free . . . you use it. For what it's worth I let the chicken marinade all night in the fridge but a couple hours should do.

Summon the Traeger

I threw these chicken breasts on the Traeger on 250 till the chicken was almost done, then cranked up the heat to give them a char. I've spent some time trying to add more smoke flavor to the Traeger, especially when I make ribs. I will say that a soy sauce marinade in a pellet grill gives off a very pleasant smokey kick.

Summon the non stick skillet

The Carrot noodles from Wunderoots come in noodle form and with a sauce. But I was focused on my "Nade marinade so I skipped that. I tossed the noodles in a heavy bottom non stick skillet in some sesame oil and got my sizzle on. I sliced the chicken breast, added that along with more 'Nade sauce in a few minutes we were going to town . . .

Power Bowl

Healthy if you're about skipping the starchy stuff and flavorful AF, I'd pay for this bowl when I'm craving a post workout treat yo self kinda meal. I heartily recommend you try 'Nade for a marinade and like to cook a on a pellet grill or really any grill. And if you're counting carbs, why not try carrot noodles? They work well, especially in a Thai style noodle dish. Two thumbs up from Ali Khan Eats.