Pâté Letelier

Pâté Letelier makes it onto Kate Thornberry's grocery list

Restaurant Review
Courtesy of Daniel Cavazos

Pâté Letelier

Downtown, Sunset Valley, Cedar Park, and HOPE farmers' markets

I thought I wasn't a big pâté fan. Oh, once in a while I would eat a little, if that was what was being served. But it certainly never made it onto my grocery list. Until – that's right – I tried Austin's own locally made Pâté Letelier. These pâtés are so outstanding, not a week goes by that I don't buy one in their array of varieties. Made with pastured and wild meats, local honey, organic herbs, vegetables, and fruits, the flavors are irresistible. Most importantly, not all of Letelier's pâtés contain liver; in fact, several are vegetarian, such as the mushroom pâté, which is made with mushrooms, butter, shallots, onion, garlic, olive oil, Port wine and thyme. It is heavenly – earthy and rich – a perfect complement to fresh bread and cheese. The white bean pâté is also vegetarian: a paste of cannellini beans roasted with garlic, lemon juice, basil, parsley, and olive oil. The pâté campagne is a French country-style pate, chopped rather than puréed, made with bacon, shallots, pork, garlic, hard-boiled eggs, brandy, pistachios, and allspice – hearty yet delectable, it's perfect on a sandwich. The salmon pâté is made with wild-caught smoked salmon, cream cheese, capers, fresh dill, and lemon. The pâté maison, a creamy blend of Dewberry Hills chicken livers, butter, onions, honey, apples, Hill Country lavender, and rosemary, is so delightful it made a convert of even a liverphobe like me.

Jackie Letelier, the company owner and maker of the pâtés, was born in South Texas but spent her teenage years on a family farm in Chile, where she learned the pâté-making art from her Aunt Cecilia. "Pâté is a really normal thing to eat in South America, a staple, really!" Letelier explains, "My Aunt Cecilia was an amazing cook. She had been a figure in the culinary world in Brazil before she returned to Chile. But she never stopped making her pâtés." Two years ago, Jackie started Pâté Letelier here in Austin, taking advantage of seasonal availabilities to make a varying menu of spreads. This week, Letelier will be adding a seasonal bison liver pâté, made with figs, maple syrup, and thyme. During the holidays, an antelope pâté will be available, made with Broken Arrow wild-caught antelope, citrus, cherries, and sage: "the flavors that remind me of Christmas," says Letelier. She also plans to sell half-pound portions of the mushroom pâté and the pâté maison in "giftable" ceramic containers for $10 leading up to the holidays. Otherwise, all the pâtés are $7 for a six-ounce container.

Sign up for the Chronicle Cooking newsletter

New recipes and food news delivered Mondays

If you want to submit a recipe, send it to food@austinchronicle.com

A note to readers: Bold and uncensored, The Austin Chronicle has been Austin’s independent news source for almost 40 years, expressing the community’s political and environmental concerns and supporting its active cultural scene. Now more than ever, we need your support to continue supplying Austin with independent, free press. If real news is important to you, please consider making a donation of $5, $10 or whatever you can afford, to help keep our journalism on stands.

Support the Chronicle  

More Food Reviews
A Trio of Mediterranean Dining
A Trio of Mediterranean Dining
Just when you thought you couldn't possibly get any shawarma, right?

Wayne Alan Brenner, Sept. 4, 2020

Hot Sauce: Your Lifestyle Is the Target
Hot Sauce: Your Lifestyle Is the Target
What does your favorite condiment reveal about who you are?

Wayne Alan Brenner, Aug. 28, 2020

More by Kate Thornberry
The Year in Food
Top 10 Austin Food Blogs
The 2014 tastes we just couldn't stop thinking about

Jan. 2, 2015

Season's Eatings
Season's Eatings
Our guide to finally shutting up your in-laws

Dec. 5, 2014


Pâté Letelier, Jackie Letelier, Hill Country Lavender, Broken Arrow, Dewberry Hills Farms

One click gets you all the newsletters listed below

Breaking news, arts coverage, and daily events

Can't keep up with happenings around town? We can help.

Austin's queerest news and events

New recipes and food news delivered Mondays

Eric Goodman's Austin FC column, other soccer news

Information is power. Support the free press, so we can support Austin.   Support the Chronicle