It’s time I wrote about coffee in Dallas. It’s time I indulged and celebrated just how far we’ve come in the last 5 years. Coffee has moved, becoming a sophisticated thing produced and consumed with a desire to find the best of the best. I’ve seen many coffees show up, dressed with beautiful coffee machines. I must admit we’re a city of coffee drinking fanatics, aficionados, nerds.They’re as fervent about this as our baristas are about steaming temperatures, brewing methods, and the way barometric pressure and temperature shifts affect the nature of a pulled shot.
Coffee is nothing more than a caffeine movement, you say? I beg to differ. Coffee drinkers and those who someday will become coffee drinkers want you to know the real deal, the sourcing, roasting, brewing—and have an experience. They have a cool relationship with the coffee. Sometimes, I feel like I’m interrupting. But I’m glad to lay out coffee cake over the table while sipping a latte with its perfect amount of foam. I’ve learned to love the nuances of the single-origin, small batch-roast from Guatemala’s Antigua Valley as a cortado or maybe I’ll just have a great espresso shot, to better taste those spice notes in the bean. It’s one of many variations you’ll find around town these days.
Bread pudding is a dish found in many cuisines of the world, including France, England, Peru, Belgium, Mexico and Argentina. It’s typically prepared with eggs, sugar, bread, lard, dried fruit and spices (cinnamon, vanilla, nutmeg). Served with a sweet vanilla bean sauce, it’s a must-try!
Fried squid is a delicious way to get your seafood fix, especially if you tend to be wary of fishy tastes and textures. You can find it on many Italian restaurant menus, and it’s also very present in Spanish, Mediterranean and Middle Eastern cuisines. Served with a squeeze of lemon, it’s the crisp taste of the sea in breaded disguise.
Say hello to the alcoholic version of key lime pie. This luscious cake enriched with tequila is an American dessert made from key lime juice, egg yolks and condensed milk baked in a shortcrust pastry. Native to Key West, Florida (where key limes are found), original recipes of this dessert didn’t require baking, although nowadays it is baked for a short time due to concerns over consumption of raw eggs. It’s best served chilled or cooled to room temperature.
Have you ever thought about trying Japanese-style grilled eel? Served on a bed of steamed rice, this caramelized dish is supremely satisfying and doesn’t taste fishy at all.
Fish fans, this one’s for you. A refined and original delicacy, sea urchin is not suitable for all palates but worth a try for true seafood connoisseurs.
Here’s one you probably don’t see everyday—unless you’re living in Australia. It’s an unusual dish, but it must be tried. Tip: Kangaroo meat has a tendency to firm up quickly, so it’s best prepared by searing briefly in a hot pan.
Originally grown in the Greater Antilles and the West Indies, star apple can now be found in the lowlands of Central America and also in Southeast Asia. The flesh is soft and sweet, and it’s very low in calories: just 31 calories for 100 grams. Best eaten fresh and chilled, this pretty fruit is one of the most popular in tropical areas of the world.
This popular Spanish tapas is simple and delicious. Made of white potatoes that have been roughly chopped up into 2-cm cubes, they’re fried in oil and served drizzled with a spicy tomato sauce or aioli.