Steak in an Air Fryer? Yes, it is possible if you use this method.

Tyler Durden was right. You want to make an omelet, you gotta break some eggs. I wish he told me the same holds true for making steaks in an air fryer. Lately I’ve been noticing air fryer recipes pop up on my Instagram feed, promising perfectly seared steaks. The idea seemed more than plausible as an air fryer is really a convection oven that according to CNET, blows hot air even faster in a smaller environment and more evenly because the food is suspended in basket. I know first hand that it does wonders with Brussel sprouts and frozen tater tots. But what about a $25 New York Strip? As daunting as the idea of potentially ruining a steak might be, I had to try and see if I found a new magical method for cooking steak at home.

The Reverse Sear method

I posted a query about air fryer steaks on my socials and received a mixed bag of responses. One person shared an intriguing method: using the reverse sear with in air fryer. I’ve done this method before in an oven and a pellet grill with sterling results on Standing Rib Roasts, Tri Tips, even large bone in ribeye steaks that run about two pounds or more.

But an air fryer can’t accommodate anything that large. So in order to test the method, I had to shell out some coin for a thick steak that was at an inch and a half thick. I settled on a NY Strip and ran with the method shared by my Facebook follower.

Round One

I set my Air fryer to 280(he suggested 275 but mine went in increments of 10 degrees) and cooked it for 12 minutes, then searing it off in a hot pan, per his recipe. For added measure I used a Meater 2 Plus, which is a wireless smart meat thermometer to monitor the cook, including the internal temp of the steak and the ambient temp of the air fryer. This was single handedly the smartest thing I could have done because it gave me an inside look to what would go totally wrong.

Steak FAIL

My first steak cooked in an air fryer was the worst steak I’ve cooked, maybe ever. I’ve had a few duds here and there but mostly because I went the cheap route and bought a tough top sirloin or a sorry looking steak from a budget grocery store. On this occasion I transformed a beautiful NY Strip into a flavorless slab of beef because by time the steak rested, it was cooked well past medium and that’s a stain I’ll carry with me for a long time

But I did learn about a few important flaws in an air fryer, at least mine anyways. My air fryer runs hot and reverse sear only works when you’re sub 275 degrees(thanks J Kenji Lopez!). Not only did my air fryer run hot, it just keeps getting hotter. This became very problematic while I cooked my steak for the full 12 minute duration that was suggested. Halfway through the cook, the airfryer was running at over 300 degrees.

I was shooting for an internal temp of 115(per J. Kenji Lopez’s recipe) which took about 18 minutes. After that I seared the steak off in a pan heated to 430 degrees per my infrared thermometer. I tried my best to get a respectable looking sear but I knew my steak would be woefully overcooked if I went too long in the pan. The result was an under seared steak, medium well steak. All in all it was a tough pill to swallow but I jotted down my notes, dusted myself off and went back for another round.

Round Two

I coughed up another $25 and tempted the fates once more with my quest for a perfect air fryer steak experience. This time I decided to lower the cooking temp in the air fryer to 250 and break up the cook in half and flip the steak in between. I also decided to pull the steak at a lower temp to 95 degrees to buy myself time to put a really good sear on.

Like before the air fryer ran hot. Though set at 250 degrees I was running at 282 after four minutes. But this time because I split the 12 minute cook time in half, and when I opened the basket, the air fryer cooled down, minimizing the air fryer temperature rise. After the 12 minute cooking time I let the air fryer shut down but I left my steak in there for two minutes while the internal temp rose to my desired temp of 95 degrees. I even let it ride to 100 while I got my pan properly smoking.

Round 2 success

This time I cranked my pan up north of 500 degrees before dropping in the steak. I also brought in a bacon press to ensure a more even sear. I knew the steak’s temp would rise 10 degrees after I pulled it from the pan so I seared it on each side till it hit 123 degrees, which took about 2 minutes a side. After 5 minutes or so of resting, my steak’s internal temp hit 133 degrees and I started carving that steak up. I’m still glowing thinking about how perfect it came out. I conquered steak in an air fryer.

But does this mean I’ll do it again? All told it took 18 minutes to cook the steak which is about the time it would take me to do a pan sear and oven finish. While the reverse sear steak came out well, I find the method becomes downright essential with truly large cuts that can’t be pulled off on a hot grill or a good pan. Usually if I’m splurging on a steak I'm taking the time to build a live fire and the just keep flipping method might be the best way to sear a steak.

So while I can endorse this method of reverse sear in the air fryer, I can’t say if I’ll ever bother to do it again. Unless it’s a rainy night and maybe Tyler Durden is over and he reminds me that I’m not the car I drive or the money in my wallet. And I decide to cook him a steak in an air fryer to remind that capitalism won’t fill your life with meaning but it can cook you a darn good steak.

One of the best food festivals in Texas.

And that is saying something. Austin alone has Hot Luck Fest, Austin Food and Wine and even Austin City Limits Music Festival makes a case to got for the food alone. So what makes Field Guide Fest a standout? Marrying great produce with great chefs. It's all about Texas Farms at the Field Guide Fest. Here were some of my most memorable bites.

The grilled chicken wings from LeRoy and Lewis

You are going to want to grab a few extra napkins. Whole joint chicken wings from Michelin starred BBQ chef Evan LeRoy naps some chicken from Greener Pastures farms and goes town. Smokey, salty and well spiced, it was a miracle I didn't stain my shirt. Finger licking good.

The tamale from La Condessa

One might think the braised beef would be the star of show when it comes to this tamal from La Condessa. But no, it was the masa. Wrapped in a banana leaf it was so rich, tender and moist, I honestly can't imagine why I would eat a corn husk tamale ever again. But if it came from farm to table high end Mexican restaurant La Condessa, I would consider it. Whatever tamale they come up with, this certainly a reason why I think Field Guide Fest is the best food festival in Austin.

The veggie gumbo from Hissy Fit

Two things are new to me: veggie gumbo and Hissy Fit. Turns out I have just been in the dark. Veggie gumbo isn't an accomodation but rather part of the Cajun canon right along with seafood or chicken and sausage. The leafy greens and leeks from Farmshare Austin were just as savory as Andouille sausage and had hints of Chinese cookery as well and that complexity is what makes Field Guide Fest the best food festival in Austin. Looks like I gotta check out Hissy Fit now.

The Roasted Duck from Ling Wu

Chef Ling Qi Wu is the queen of Chinese cooking in Austin TX. Her dim sum at Lin Asian blew me away back in 2019. Now with five restaurant concepts under her name she adds some much needed poultry diversity to Field Guide Fest. Partnering with Belle Vie Farms allows her to bring a smoked duck dish which might make the case for Field Guide Fest being the best food festival in Austin.

The Chicken Merguez sausage from Foreign and Domestic

Typically served in a roll, the chicken merguez sausage was also plated which works well for guys like me watching my carb in take. Foreign and Domestic has been a farm to table fine dining destination restaurant for many years now. For them to join Field Guide Fest was a natural fit. What was not a natural fit was me loving a chicken based sausage as much as I loved this one. My takeaway is that when cooked gently, chicken sausage can be just as memorable as a pork, lamb, or beef version.

Smoked Pork Garden Picnic

Off the visual part of me said "this dish looks too healthy" at least considering I was amped up for a Sunday Funday. Then I took a bite. Smoked heritage pork tenderloin isn't an automatic slam dunk as the lean cut can come out less insta delish like say pork belly. I was impressed. And yes this seems almost like a weekday salad lunch except the flavors were pretty much explosive. Turns out the greens and the carrots from Eden East Farms pack a wallop of flavor. Also am here to bookmark Store House Market in Bastrop TX(30 miles east of Austin). This is the kind of dish that makes me say "when does the cookbook come out?"

The Lamb barbacoa taco from La Santa Barbacha

If you search through my posts you will find a lot of love for La Santa Barbacha. I take people there on food tours and push them out all over my socials including this YouTube video. While I think they have the best breakfast taco in Austin(spoiler alert: must love beef) the lamb barbacoa is frankly waaay better. I begged them to put this on their regular menu.

The Carrot Sorbet from Uchiba

Generally speaking, vegetables in Ice Cream is a "wow you pulled it off food". In the case of Uchiba and their work with the Refugee Collective Farm, its more of a "give chocolate a rest and expand your horizons". First off the farm is a remarkable program that offers refugees work at an organic farm. Uchiba, an Izakaya offering from the formidable Uchi restaurant group makes Willy Wonka level magic to create a carrot sorbet that was a treat to eat as much as it was to photograph.

Field Guide Fest recap

I was happy to have the chance to go but I walked away more impressed. Bonus points for partnering with great farms and the size of the festival was perfect. Very little wait times and plenty of food and drink. I will absolutely be there next year.  

Best BBQ Austin: Rollin Smoke BBQ

The Vitals: the spot: Rollin Smoke BBQ 1700 E Cesar Chavez St, Austin, TX 78702 the eats: "G Thang" Carne Guisada Burrito the bucks: $$ the full nelson: the best late night BBQ in Austin

What makes Rollin Smoke BBQ the best BBQ in Austin?

They are open late and epitomize late night cravings and the best Texas BBQ. Take a look at their full platter and the picture becomes quite clear. Tender brisket, smokey ribs and craft Texas sausage links along with creative sides like you might find at some other great BBQ restaurants in Austin.

What to order at Rollin Smoke BBQ

What makes Rollin Smoke BBQ really stand out among the best BBQ in Austin is their unique dishes. Around Christmas they will do tamales made with brisket drippings they collect all year. But any time of year you can get this:

BBQ Burrito

Named the "G-Thang", Rollin Smoke BBQ has a signature dish(in my mind) that is a burrito filled with Carne Guisada and Mac n Cheese. Carne Guisada is a TexMex classic where chunks of beef(brisket in this case) are simmered in a gravy with Mexican seasonings. The Mac n Cheese is  pasta shells tossed in a blend of four cheeses. Salsa Verde and a Chipotle Crema are the sauces and the whole thing is wrapped in a foot wide flour tortilla warmed in beef tallow. Needless to say this is a gut buster you might want to share but goes down far too easily. Check out the video on YouTube for the full rundown on the Rollin Smoke BBQ experience and see why when it comes to late night, is very much some of the best BBQ in Austin.

Rollin Smoke on YouTube

The Best Food in Austin Texas: April 2025

Old School Hotel Brunch Buffet

The Vitals: the spot: The Carillon AT&T Hotel and Conference Center, 1900 University Ave, Austin, TX 78705 the eats: Brunch Buffet the bucks: $90 per person the full nelson: Throwback Brunch Buffet for special occasions or for just feeling special  Over Easter Sunday, I took up an invite to check out The Carillon and their brunch buffet. Buffets are a tricky business. It's hard to meet a level of quality when you're also committed to quantity. I was surprised at how good the food was. A few highlights included the beef tenderloin which was cooked to a perfect medium rare, the crab and asparagus soup and the roasted vegetables. And don't miss the Cajun aioli at the chilled seafood bar. Pro tip: when you try the eggs benedict, grab a piece of lobster as a topper. You're welcome. It's that kind of brunch buffet hack that positions the Carillon to the category of some of the best food in Austin.

Cajun Meets Central Texas BBQ

The Vitals: the spot: Parish Barbecue 3220 Manor Rd, Austin, TX 78723 the eats: "Texas barbecue with Lousiana Roots" the bucks: $$ the full nelson: An exciting new barbecue spot in Austin After spending some time honing his skills at top tier barbecue restaurants like Franklin BBQ and Interstellar BBQ, Holden Fulco is embarking on a new chapter of BBQ in Austin by pairing Central Texas meats with Cajun flavors. One bite of his brisket smoked over hickory instead of the classic Central Texas post oak easily qualifies some of the best food in Austin. And that's not even the best meats on the menu.Be sure to try his smoked ham, duck and muffuletta sandwich. This is one to be on the watch for potential best new restaurants of the year.

Cambodian Food Pop Up

The Vitals: the spot: Feed Me Right Mau Roaming Pop Up  the eats: Cambodian food pop up the bucks: $-$$ the full nelson: A Cambodian pop up that is popping up all over town Chanda Mau is a pure delight. She is someone who thoroughly loves food and seems to pop up all over town with her Cambodian food pop up. I caught up with her a few Saturdays ago where I was treated to her stuffed chicken and marinated flank steak skewers. Cambodian food is a rare occurrence, especially in Austin so follow her on IG for a this rare treat. That stuffed chicken wing haunts my dreams and is an easy candidate for some of the best food in Austin. The Vitals: the spot: Jabs Burgers and Fries 111 Congress Ave., Austin, TX 78704 the eats: Excellent Smash Burgers the bucks: $ the full nelson: Some of the best Bang for your Burger Buck Smash Burgers in town I was already hyped on trying Jabs Smash Burgers on the price alone. $10 for a double Smash Burger is a fair deal in Austin 2025. Add to the fact that they use good beef,Creekstone Farms, and their burger sauce is lights out amazing and you have zero excuses for not heading into downtown Austin. While the triple seems like a fair deal at $13, I honestly thought the double for $10 with lettuce and tomato was a more balanced burger experience. Be sure to ask for extra sauce. It's that good.  

Best Food In Austin April 2025 recap

Loved range of food for this month. Bang for your Buck Smash burgers, Cambodian Pop Up, a killer new BBQ joint and an old school brunch vibe combined for the best food in Austin I discovered this month. May has a lot to live up too . . . .

Are Protein Chips healthy?

It is a question worth asking if you are considering buy protein chips which are at times 10 times more expensive than potato chips. But if there is one thing we have learned, it is this: junk food is cheap. And you don't need a personal trainer and a nutritionist to tell you that potato chips aren't exactly a healthy food option. But are protein chips any better?

Protein chips by the numbers

If you're gonna ask the question "are protein chips healthy?" you gotta crunch some numbers and do the math. A single serving of Wilde Protein chips has

• 170 calories
• 10 grams of protein
• 340 mg of sodium
• 20 mg of cholesterol
• 6 grams of carbs
• 2 grams of sugar
• trace amount of fiber, potassium and iron.

Potato Chips by the numbers

Now let's compare that to a bag of Kettle brand potato chips. Surprisingly the total calories are less. A serving of these chips yields a total of:

• 150 calories
• 16 grams of carbs
• 430 mg of potassium, way less sodium at
• 115 mg sodium,
• 0 mg cholesterol
• 9 grams of fat.

In both scenarios one thing is critical.

Serving Size matters

If you're asking the question "are protein chips healthy" and you don't measure your portion size, you are doing it wrong. Both nutrition labels essentially offer the same serving size and that matters, like a lot. Wilde Protein chips says a serving size is 30 grams. Kettle Chips says 28 grams. Almost the same thing right? I think so. But how much is 30 grams of chips?

Enough to fit in your hand

Or a bowl that fits in your hand. Regardless if you are considering Protein chips as a "healthy alternative" to potato chips, portion size is paramount. And when you ask the question of whether "protein chips are healthy?", the bigger question becomes: can you resist the urge to eat more than you should of this food?

So, are protein chips healthy?

In place of potato chips, you are getting more protein for a comparable portion and increased protein is something I have been looking into in tandem with a dedicated workout regiment. But is it better than say 4 oz of cooked chicken breast? Like any snack food, moderation is key and it is not a substitute for non processed foods.

Why I tried protein chips

These chips came into my home for my son and his health needs are in a different place than mine. I'm looking for a calorie deficit and overeating is something I struggle with. For these reasons, protein chips fall under the indulgence category for me.

My favorite protein chips (and dip!)

I tried Wilde protein chips regular, Buffalo and Salt and Vinegar. I preferred the latter two and I will say that the buffalo flavor version with some guacamole not only slaps but kept me fuller off the recommended 30 gram portion. But overall for someone like me, the possibility of overeating is too great to make this part of a regular calorie deficit regiment. So while protein chips might be healthy snack alternative for some, it's no replacement for an unprocessed source of protein.

Healthy Steak Recipe

Is that even possible? Growing up I was taught that steak was nothing but an indulgence. Red meat was vilified as the main culprit for heart disease among other serious health risks. But current thinking has changed when it comes to some red meats in certain instances. I was recently invited to an event at SXSW(South by Southwest) by Force of Nature. They offer a line of meats that showcase regenerative farming practices. In a nutshell it's healthier meat that is good for the environment. They sent me some of their product and it gave me the perfect opportunity for me to share a healthy steak recipe and give you a review of their Bison New York steak.

Healthy Steak Recipe Step 1: Simple Seasoning

After I took the Bison steak out of the package I patted it dry with paper towels. It's very lean so I rubbed it in a little olive oil(I like Graza) and seasoned it simply with salt and pepper.

Healthy Steak Recipe Step 2: Cook hot and fast

I got my cast iron pan good and hot. I used a little beef tallow to grease the pan too. The steak isn't thick so a few flips and you will be good to go. I think I went about 3 minutes a side and then kept flipping for a minute a side for extra color.

Healthy Steak Recipe Step 3: Let it rest

I love to rest my steaks on a wire rack. Five minute is plenty of time. I have heard of some recipes calling for resting beyond 10 minutes which is bonkers in my mind. At that point you might as well order steak through DoorDash. Good luck with that bill.

Healthy Steak Recipe Step 4: Portion size

Portion is everything. Any healthy steak recipe can be compromised if you're overeating. A couple slices should give you 3-4 ounces of protein. That's a modest serving and a good way to keep your overall calorie count in check.

Healthy Steak Recipe Step 5: Choose the right side

Think about the the whole plate when considering this healthy steak recipe. I love a potato gratin but that is gonna shoot your calorie intake faster than you can say "seconds" on Thanksgiving. I chose to slice up some brussels nice and thin and cook them off in the residual fat left in the pan while steak was resting.

Force of Nature Bison Steak Review

This steak is lean, gamey and has more chew to it than say a grain fed steak. Even compared to lean cuts like flank steak, you will notice a difference here. If you're not accustomed to Bison, quite frankly it might not be for you . . . at first. I've always enjoyed game meats and it quite literally is a whole different animal. Modern farming practices have created a meat experience that showcases a rich taste and tenderness. As a result, many of us don't know what red meat tastes like when it is raised in a natural setting that the animal evolved in.

Which steak is best?

I can say that I like both experiences for different reasons. Want a steak that tastes indulgent? Go for grain fed. Want a steak that tastes "pure and clean" and with health in mind? Try out Bison or any game meat or true grass fed beef for that matter. If you're looking for the right steak for a healthy steak recipe, going for wild game and a lean cut is the move.

Would I buy it?

Over the last three years I have made great strides in my overall health. By focusing on my diet, I have lowered my cholesterol, my A1C and lost 30lbs. And I have maintained it. I also LOVE THE TASTE OF MEAT. For those reasons, I would consider buying this steak for my healthy steak recipe which is a nice change up from the usual midweek chicken breast or salmon.

Final Thought

My last thought is this: if you're concerned about your health and are looking for more lean protein options, lean steak like this Bison New York Strip from Force of Nature might be worth looking into. After making french fries from scratch for my son the other day though, the idea of making another healthy steak recipe somehow seems like a wise decision.    

Best Instant Pot Carnitas Recipe

Scroll down for recipe here

Why this is the best Instant Pot Carnitas recipe

Like all great recipes, this Instant Pot Carnitas recipe rules for two reasons: it's easy enough to do over and over again and it tastes like the taco truck. Once you make this, you might think twice about ever getting takeout carnitas ever again.

The first step is crucial

You must sear the chunks of pork before you place the meat in the Instant Pot. But that's not all. You also must sear it in a hot cast iron pan. I suppose any pan you can sear meats in will work. But whatever you do, don't use the sear function in the Instant Pot. Why? It just doesn't get hot enough. Also the surface area is small so it is tedious when working with any amount over a pound. And finally, searing in a pot means you will collect steam which is the enemy of searing. I know some people will skip this step but you will end up with a less impressive final dish.

Keep the ingredients simple

Salt. Pork. Garlic, Bay leaves(I skipped them on this occasion). And some oranges, halved, squeezed with the remaining rind tossed in. Oh and just enough water to not trigger the burn function. Sometimes I'll use homemade chicken stock(also made in the Instant Pot). That is it. I've seen recipes that needlessly add chili powder, cumin, oregano. Now look, I'm not Mexican and I've never made carnitas the traditional way with lard. That being said, I've had a ton carnitas tacos and I've never said "damn I'm really tasting the cumin right now". Just remember the punch of flavor beyond the rich meat comes from salsa and the other toppings(more on that soon).

Broiler for the finish

This step is as important as searing or even turning the Instant Pot on. Once the meat is made tender in the Instant Pot, remove it with tongs and put it back in the same pan you seared it in. Shred the meat with two forks to your desired texture and broil it up for about 5-10 minutes. Be careful to not let it burn and mix it up so you can render more fat and brown up the meat more evenly. Repeat the broiling process as needed. At this point, you should have enough fat from the searing to keep the meat moist and be able to brown it up. You can always add a little lard too or a little oil but you shouldn't have to if you picked up a well marbled pork shoulder. Carnitas is traditionally cooked in lard so if you want to recreate the flavor experience at home, make sure you are using a fatty pork shoulder.

The right toppings

Choose your salsas wisely and don't forget the toppings. Chopped onion and cilantro are always great in tacos but in the case of this rich pork, become even more crucial for textural contrast and flavor balance. I like a green salsa to go with my carnitas so either tomatillo salsa or one with some avocado in there too. Finally a quick pickle red onion and habanero mix really sets the taco off.

The next best thing to a trip to Mexico

Is making great Mexican food at home. By the way . . .this is CHEAP TO MAKE. Pork shoulder at the supermarket is pretty affordable even these days. Heck you can even splurge and get pork from a local farm and it will still be a steal compared to going out to eat. Finally I do want to give some props to the following recipe creators who helped guide me here. Honeysuckle started my journey with this great YouTube video documenting her method.  When I wanted to hone in a more traditional flavor profile I discovered Leite's Culinaria version here. Feel free to go down the Instant Pot Carnitas rabbit hole and definitely try this version too!  

Recipe

Ingredients

• 2 pounds fatty pork shoulder, cut into 2-inch pieces
• 2 tablespoons Kosher salt
• 4 cloves garlic, peeled
• 2 bay leaves
• two oranges
• 1 cup water or chicken stock

Steps

• Season pork with Kosher salt
• Sear chunks of pork in a very hot Cast Iron pan will brown on most sides, reserve pan
• Juice two oranges into Instant Pot and add the leftover rind along with garlic, bay leaves and water/chicken stock
• Add the pork to Instant Pot and cook under high pressure for 35 minutes, then natural release
• Remove pork and place back into same cast iron pan used to sear with and shreds with forks or tongs to desired texture
• Broil for 5-10 minutes, being careful not to burn the meat. Use tongs to mix up the meat and crisp evenly. Add fat(lard or oil if needed)
• Grab a tortilla and some salsa and enjoy!

PS: here is the recipe for the quick pickle red onion Habanero topping

The Best Food in Austin Texas: March 2025

The Vitals: the spot: Bloody Mary Festival Fair Market, 1100 E 5th St., Austin, TX 78702 the eats: Bloody Marys. Micheladas and a few nibbles the bucks: $72.95 VIP, $54.95 General Admission the full nelson: The Best Brunch cocktail for a good cause 

Spice, Vodka, and Madness all for a good cause

If you are on the hunt for the best food in Austin, chances are a cocktail might be up your alley. When it comes to cocktails for breakfast, we all know that the Almighty Blood Mary is the king(or Queen) of the mountain top. But who serves up the Best Bloody Mary in Austin TX?

The best Bloody Mary in Austin

Turns out it was Industry and Day Maker Half Day Cafe for the categories of traditional and original respectively. But the real winners were the young women of Austin. Proceeds from the event went to a local organization called the Girls Empowerment Network whose mission is support young women a variety of challenges ranging from anorexia/bulimia, teen pregnancy or drug abuse among many other obstacles. The Vitals: the spot: Granny's Tacos 1401 E 7th St, Austin, TX 78702 the eats: Breakfast Tacos  the bucks: $15 the full nelson: Breakfast Tacos with a full bar upgrade

Bang for your Buck Breakfast Taco.

Granny's Tacos is a taco trailer that has been holding it down in East Austin for almost 10 years. The fact that you can get two large, like 6" flour tortilla sized tacos stuffed with scrambled eggs and chorizo or bean/cheese/bacon/avocado for $5 each easily qualifies for the Best Food in Austin category. But the recent game changer is the addition of a full bar.

Taco recommendation: bean+bacon+cheese+avocado

Hangover not required here. And keep in mind, this custom taco, loaded with four ingredients, including avocado is $5. That's winning in the inflation game in 2025. And how you stay in the hunt for the best food in Austin for the rest of the year. The Vitals: the spot: La Plancha + Cuantos Tacos collab at 701 E Martin Luther King Jr Blvd Unit 101, Austin, TX 78702 the eats: Collab Torta with Cuantos Tacos's Mexico City style tripe(tripas) the bucks: $15 the full nelson: The elite taco & torta collab you have been dreaming about for one day only: Saturday March 29th 

The Best Torta in Austin is for one day only

Cuantos Tacos has received national acclaim for their Mexico City style tacos in the NY Times and on the PBS series Taco Mafia. La Plancha has been a low key gem in East Austin serving Tortas, the unofficial sandwich of Mexico from a chef who trained at the Culinary Institute of America in Hyde Park. Now these two forces of Mexican gastronomy are teaming up this coming Saturday for a collab that is sure to be some of the best food in Austin.

Mexico City style taco meets a elevated Torta(sandwich)

Full disclosure this torta shown above is what one could call an artists conception of what the collab could be. The torta above is a similar idea. Refried beans, bacon, a fried egg and arugula combine for an unconventional yet elevated version of a Torta. This is what I made during peak pandemic cooking days. I can only imagine what Chefs Luis "Beto" Robledo and Mariha Hinojosa come up with. But I can taste it and it is bound to be some the best food in Austin. The Vitals: the spot: Tare + Sana Sana Taqueria at 12414 Alderbrook Dr, Austin, TX 78727 the eats: tasting menu from a James Beard Finalist and Michelin Guide recognized chef the bucks: $$$$ the full nelson: 8-Course Tasting Menu by Chef Joseph Gomez | Cocktails & Beverages by @tareaustin 

A fine dining Mexican tasting menu

This Sana Sana Taqueria will pop up on weekdays when Tare is closed, continuing to tell the story of Chef Joseph Gomez’s roots in the Rio Grande Valley. The son of migrant workers, Gomez reimagines food traditions from the Rio Grande Valley and Northeastern Mexico through the lens of Chicano futurism—exploring what cuisine in these regions might look like if borders didn’t exist. The originality of the concept alone might qualify it for some of the best food in Austin.

It has been selling out. Make reservations now.

The pop-up features two seatings at 5:30 p.m. and 8 p.m. and will also showcase cocktails from Tare’s forthcoming bar, Bare, set to open beneath Tare at the end of the year. Expect drinks like the No Mames Whey, crafted with tequila, sake, and edamame syrup. The experience is priced at $150 a person + an optional beverage pairing or alternatively beer and wine are available. Reservations available through Tock.

And that's some of the Best Food in Austin

That you will find this Spring. I for one will absolutely be at the Torta pop this Saturday. Maybe I will see you there!!  

How to make Big Mac Sauce: A Big Mac Sauce Copycat Recipe

Everything you need to make Big Mac Sauce at home

And it's probably already in your fridge and pantry. Big Mac Sauce at it's core is mayo spiked with yellow mustard and relish. What gives it the signature "taste" is everything that comes next.

The most important ingredient for making Big Mac Sauce at home

Is plain old white sugar. My version also includes stuff like onion powder, garlic powder, paprika, and vinegar(distilled or white wine) but the sugar is clutch. It's what makes it a fast food experience: the addictive quality.

How to make Big Mac Sauce ingredients and directions

Ingredients:

• 1/3rd cup mayonnaise
• 1 teaspoon yellow mustard
• 1 tablespoon pickle relish(sweet is best but I made do with regular, just added more sugar)
• 1 teaspoon granulated sugar or more to taste
• 1/4 teaspoon white wine vinegar
• pinch of garlic powder
• pinch of onion powder
• pinch of paprika

Directions

Place 1/3 cup mayonnaise,1 teaspoon yellow mustard, 1 tablespoon sweet pickle relish, 1 teaspoons granulated sugar, 1/4 teaspoon white wine vinegar, pinch of paprika, pinch of garlic powder, and pinch of onion powder in a small bowl. Whisk to combine.

If you like Big Mac Sauce, I'd check out this post on how good it is with Tater Tots . . . on the burger!!

Watch this video to see how I make Big Mac Sauce(and a smashed burger)

 

Scroll down for recipe here

How to make Raising Cane's Sauce

A few weeks back I tried Raising Cane's for the first time. Oddly enough I had already tried the sauce because apparently it's delicious on Smashed Burgers like the one served at Dayne's Craft BBQ in Fort Worth TX. The sauce is the main draw at Raising Cane's and the best part about it is that you can easily make Raising Cane's Sauce at home.

What you need to make Raising Cane's Sauce

The most crucial elements to making Raising Cane's Sauce is probably already in your fridge. Mayonnaise and Ketchup are the two most important elements in the recipe. After that, most people have to speculate how to make Raising Cane's Sauce because the recipe is a secret.

The best Raising Cane's Sauce Copycat recipes according to Google

I did a search for the Raising Cane's Sauce recipes that topped Google's rankings. The Kitchn has been a long time resource for me so trying that recipe out was a no brainer. I enjoy Sonny Hurrell's cooking videos so I was happy to try his version. Finally I found a Raising Cane's recipe by Alpha Foodie, a recipe blogger.

Which Raising Cane's Sauce recipe was the best?

I tried all three versions of Raising Cane's sauce and compared them a sample of Raising Cane's sauce from an actual Raising Cane's location. Watch the video below to see which one was my favorite:

The winner:

The Raising Cane's Sauce copycat recipe that came the closest was Sonny Hurrell's aka That Dude Can Cook. In his video he struck me as being nonchalant about the key ingredient but trust me, make sure you add the lemon juice. And now for the recipe

How to make Raising Cane's sauce at home, step by step recipe

Recipe

Ingredients: Steps

• 1/2 cup mayo
• 1/4 cup ketchup
• 1/2 tsp garlic salt
• 1 tsp Worcestershire sauce
• 1/2 tsp black pepper
• 2 tbsp lemon juice

Steps:

• in a mixing bowl, add mayonnaise and ketchup, whisk vigorously(ok maybe not super vigorously)
• add garlic salt, Worcestershire, black pepper and lemon juice, whisk as vigorous as before
• Or just dump everything at once, then whisk vigorously
• voila - you just made Raising Cane's sauce at home, serve at once or keep it in fridge till it's ready because it's mayo for Christ's sake

PS: if you like copycat recipes check out my hack for making Herdez Salsa at home