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Taco Truck Art: 2014

Taco Keto

Taco Keto’s Hungry Pig

 

Tex-Mex Nachos

 

There are two “U”s in hamburguesa

Is that lettuce and tomato sticking out the end? 

Do you see faces of a mother and child?

Tiny pepper? Or giant burrito?

[...]

Mutt City: Hot Breads and Himalaya Sweets

Anglo-Indian chicken tikka in French pastry. Welcome to Houston.

By guest blogger Katie Walsh

I spent some time in Houston with my dad On A Meat Mission, to learn about meat and how it’s cooked. Over the next several weeks we’ll be sharing recipes and tales from our meaty adventures.

Taking a break from the kitchen and riding along with Dad on various stops around town, I gasped at a familiar sight as we made our way down Hillcroft.

“HOT BREADS!” I said, wiggling my eyebrows up and down at him. He obliged, pulling into the parking lot as I eagerly unbuckled my seatbelt.

It’s hard to believe that it’s been nearly ten years since my sister Julia and I sampled the Euro-Indian fusion fare of this spicy bakery for a story Dad was working on. The “goat doughnuts,” as we’d affectionately dubbed their curry goat croissants, looked just as tasty as ever.

Hot Breads is so dang cool because of the story it tells about fusion food and blending cultures. An Indian marketing professor returned to Madras after living abroad to open this European-style cafe and bakery, but instead of putting pepperoni on the pizza and ham in the croissants, he went with the popular ingredients of Southern India, creating a cross-cuisine hit. Hot Breads franchises became hugely popular on the subcontinent. Then in a baffling turnabout, franchisees took the concept to the NRI (non-resident Indian) community and all over the world. The huge Indian populations in Houston and New Jersey were easy targets.

Which is how we ended up with a Indian-owned, European-inspired bakery in Houston serving Indo-Chinese “chilli chicken puffs.” No wonder John T. Edge labeled Houston “Mutt City.”

Aside from the savory stuff, Hot Breads sells a ton of great cakes and cookies too, including egg-free stuff for the Jain crowd (and the vegans!). My all-time, hands-down, indisputable favorite is the mango gâteau (about halfway down the row in the picture).

Dreamily light and airy, its layers of lady finger and fluffy mousse burst with sweet, tangy fresh mango flavor. All those years ago, it was love at first bite.

“You’re gonna have to share,” Dad warns me as I watch the woman box it up. These days, the baby sibs are just as fond of Hot Breads mango cake.

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Houston Ramen: Waiting for Goro

Soma's Kaisen ramen

Goro ought to be here anytime now. While waiting, I sampled some ramen from other spots around Houston. In July 2011, the Modular food truck and Soma, the Japanese restaurant on Washington had a ramen throw-down. Some might say Soma chef Jason Hauk cheated by serving foie gras ramen with [...]

A Tsunami of Ramen