Category Archives: Food

Definitively Licha’s cantina is one of my favorite Happy Hour spots in Austin. The charming little place is very casual and matches the east side vibe.

We love sitting on their patio on cool days.

The first thing I do every time I go to Licha’s is to read the sign on the stairs out loud with smile on my face: “NO TE APURES, PARA QUE DURES”. The interpretation: “Don’t worry to much so you can last longer”.

The drinks are delicious.

Enjoy a “Paloma” (tequila, grapefruit, lime, grapefruit soda, spice rim), my favorite, “La Mula” (mezcal, lime, ginger beer, jugo Maggie, spice rim) or a “Bonita” (honey ginger rum, rice milk, agave, cinnamon rim).

A bucket of beer in the hot summer months sounds like a great idea, “Chelas”.

I remember when I read the menu for the first time, I was so happy. This is how the menu of a real Cantina in Central Mexico looks like.

They have all kind of Mexican snacks and plates. “Botanas”, “Antojitos”, “Pambazos”, “Ceviche”, “Pulpo a la veracruzana” or “Quesadillas”. Everything cooked with fresh ingredients. Thank you Chef Daniel!

Quesadillas / Tlacoyos / Sopesitos

My suggestion is take the risk and order “lengua” or “Tuetano” if you eat meat. Order the vegetarian version of Quesadilla de “Huitlacoche”, corn smut, if you are vegetarian, and enjoy a culinary trip to Central Mexico. You won’t be disappointed.

It is important to mention that the service matches the fabulous food.

LICHA’S CANTINA

1306 East 6th. Street

Austin, TX 78702

512.480.5960

http://lichascantina.com

We had soup for dinner last night. We joked about the fact that the temperature dropped from 100 degrees to 80 and, it was still raining. The truth is that we love soup, even in a hot summer day.

This soup is one of my favorites, it always brings great memories and, it is easy to make. If you have kids, they love it!

Serves: 5

Cooking and Prep. Time: 50 min – 1 hr.

Ingredients.

2 big potatoes, peeled, and cubed.

2 spoons of chopped onion

2 spoons of tomato paste

2 spoons of chopped cilantro

5-6 sliced franks. I like Hebrew National, less fat.

½ pound of frozen cut corn. I generally use only half of the package.

48 oz of chicken broth.

Boil potatoes until cooked, and drain. Don’t cook them for too long, they boil again.

Brown the franks and the onion. Once they looked ready, add the tomato paste. Brown it for 2-3 seconds. Add some chicken broth, and deglaze. Pour all the chicken broth, potatoes, corn, and cilantro.

Bring to boil, cover and reduce heat to medium-low. Cook for 12-15 min.

Let it rest for 10 min. and it is ready.

Optional toppings: Parmesan, cheddar cheese, or sour cream.

The soup, a mixed green salad, and dinner is ready!

We are originally from central Mexico, and after relocating to Texas we learned that Tex-Mex food is more Tex than Mex. We definitely don’t like seen our enchiladas swimming in a yellow liquid substance. We are always looking for authentic Mexican cuisine.

One of our favorite spots in Austin is “El Naranjo”

85 Rainey St. Austin, TX

Chef Iliana de la Vega, knows about traditional Mexican food. If you are Mexican or if you have been in Mexico, after the first bite sitting in her lovely modern looking restaurant, you will be transported to your mom’s kitchen or to a mercado in México.

Poblano Chile stuffed with “panela” cheese
“Chile relleno con queso panela”

The restaurant is located in Downtown, just walking distance from The Mexican American Cultural Center. If you are visiting Austin, you could check The MACC calendar, enjoy one of more exhibits, and complete the cultural experience having a delicious dinner at El Naranjo.

https://www.austintexas.gov/esbmacc

85 Rainey St. Austin, TX

http://elnaranjo-restaurant.com

I can’t believe that today, November 6, I just had my favorite snack: A refreshing green prickly pear. I bought them yesterday in the grocery store for only 3/$1.00, and kept them in the fridge. I remember growing up in México, you could find them during the hot summer days in the mercado, red, yellow or white (green). My favorite is the green, “tuna blanca”. And, the wonderful people who sold the “tunas”, they also peeled them for you. You definitely don’t want all those little spines all over your hands.

https://www.youtube.com/watch?v=8PKOEsqgca0

I read about all the properties that this fruit has, but I don’t have the authority to make comments about it. It’s a fruit and, for that reasons is a healthy snack. You can also get tuna juice, water or ice cream. There is a long list of tuna products that you can find in México, one of them is called “Queso de Tuna”, prickly pear cheese, it is a sweet and delicious brown mass that doesn’t look like cheese.

It’s important to mention that the cactus plant is part of the Mexican history, traditions and culture. Have you noticed that the Mexican flag has a cactus?