CARRIBEAN DINING IN MARBLE FALLS
Jamin House Cafe
Hwy281, Marble Falls, (210) 693-3979
11am – thru dinner, 7 days a week
It’s a 45-minute-to-an-hour drive through the Hill Country, but if you’re
in the mood for Caribbean, visiting the Jamin House Cafe in Marble Falls is
worth it. Run by the creative team behind the Cayman Islands’ Crow’s Nest
restaurant, Jamin offers a full and varied menu – both island food and more
traditional Central Texas fare. Appetizers include Conch fritters ($3.95) and
Jerk Ribs ($3.95) while main courses include Fiery, Deep-Fried Coconut Scallops
or Shrimp ($11.95), a wide range of fish dishes, Jamaican Curry Chicken ($8.95)
and jerk barbeque including chicken, pork, and ribs. The plates come loaded
with side dishes – beans and rice, cole slaw, greens, and corn bread. For the
less adventurous there are any number of pizzas, catfish dishes, and burgers on
the menu – but the Caribbean food is the real reason to go. –
Louis Black
AUTHOR GUADALUPE RIVERA COOKS TO BENEFIT MEXIC-ARTE
Jalisco’s Restaurant and Bar
414 Barton Springs Road 476-4838 September 12 6:30pm What better way to kick off a week of Dies y Sies celebrations than
to attend a benefit for Mexic-Arte Museum featuring the recipes of famed
Mexican artist Frida Kahlo? Fridamaniacs and Mexican food lovers alike
can pay $50 to spend an evening with Guadalupe Rivera, author of Frida’s
Fiestas – Recipes and Reminiscences of Life with Frida Kahlo. The menu will
be prepared from recipes presented in her excellent book about life in the home
of Rivera’s father, Mexican muralist Diego Rivera and her stepmother, artist
Frida Kahlo. During the evening, the author will share stories and
recuerdos about the gracious meals and elaborate celebrations that were
Kahlo’s trademark. Its the perfect fusion of two Austin favorites – food and
art. Call Mexic-Arte at 480-9373 to make reservations.
-Virginia B. Wood
CHUING GREEN CHILES
Chuy’s (both locations), Shady Grove, Romeo’s, The Hula Hut
September 1-17
Forty-Five tons of New Mexican green chiles have made their way to town for
Chuy’s Seventh Annual Green Chile Festival continuing through September 17. The
Hatch green Chiles are being fireroasted and and incorporated in specialty
dishes such as Pork Chile Verde Enchiladas, Chipotle Shrimp Quesadillas
(Chuy’s), and BBQ Smoked Brisket Chile Rellenos (Shady Grove). Owner Mike
Young’s other popular restaurants, Romeo’s and The Hula Hut, are also hosting
seasonal specialties. Inspired home chefs who want to explore New Mexico-Mex
can purchase these chiles throughout the festival – the less culinary inclined
can take home limited edition T-shirts and green chile tattoos.
-Jennifer Scoville
This article appears in September 8 • 1995 and September 8 • 1995 (Cover).