El Lobo Mexican Restaurant and Bakery
4327 S. First St., #102, 444-8861
Saturday & Sunday, 7am-11pm
There are so many new Mexican restaurants on S. First lately that it is going to take some time to try them all. This pleasant new spot in the St. Elmo Shopping Center serves breakfast, lunch, and dinner every day and sells a small assortment of fresh Mexican baked goods from a single pastry case. Proprietor Rogelio Tovar serves up generous portions of simple, homestyle food at reasonable prices. My current favorite is the Carne Guisada Plate ($5.75), fork tender pieces of beef, cooked long and slow with onions, tomatoes and peppers to form its own rich beef gravy with rice and frijoles de olla. Another good choice would be the All-You-Can-Eat Fajitas served 5-9pm on Friday (Beef) and Saturday (Chicken) with all the trimmings for $8.95. Mexican Aguas Frescas ($0.95) such as Horchata (Rice Water) or Jamaica (Hibiscus Water) are the perfect choices with which to wash it all down.
PASTRY CHEF MAKES SWEET HIRE
2905 San Gabriel, 472-6483
Culinary Institute of America grad Tina Haverty (formerly of Jeffrey's and Mars) is the new pastry chef at the popular UT-area eatery. In addition to the long-standing favorite Chocolate Bag and Granite Cheesecake, Haverty will present special seasonal menus featuring her trademark innovative creations. Try the divinely rich Bourbon Pecan Cake with a deep-fried Coconut Banana and Caramel Sauce or the Apple Tarte Tatin served with Amy's Mexican Vanilla Ice Cream, Toasted Pinon Brittle and Caramel Sauce.
LAISSEZ LES BON TEMPS ROULER
Magnolia Cafe West
Tuesday, September 26, 6pm-10pm
The popular Guest Chef series continues with a Cajun/Creole feast provided by Magnolia Cafe West General Manager Karen Rusk. She'll be serving up choices of Crawfish Pie, Duck and Andouille Sausage Gumbo, Stuffed Game Hens, Shrimp Etouffee and Grillades, or a vegetarian alternative of Artichoke Bisque with Stewed Okra, Ratatouille and Garlic Cheese Grits plus Bread Pudding or Praline Pumpkin Pie. Allons a Magnolia, cher!
-Virginia B. Wood