The Meat Papi

When your boy Jack Mancuso and Cody Allen are in town, you take the time to show support!

They had the most last minute (literally got approval 15 min before scheduled) parking lot tailgate and gave food out for free for the bbq community.

Launching their new line of rubs at Sam’s Club it’s insane seeing the growth make it all the way to Texas!

Good Luck boys and always rub some dirt on it!

Follow: Jack Mancuso Cuso’s™️ | All-Natural Seasonings, Tallows, and Sauces Cody Allen for the latest and greatest

Also got to see some of the Brandon Barnes sauce right before I left, keep an eye on them! Big thangs coming!

I had the privilege to not only meet but sit and share a story with Chef Javier Galindo at his latest concept in Dallas. (Food Review To Come)

La Lupita [Taco & Mezcal]] is in the middle of not only launching in Arizona but has officially launched in Dallas in the design district and this Chicagoan can finally say, he had a proper tortilla in Texas.

Not only does his harina come from a particular finca in Oaxaca but he brought his own equipment and even ingredients from Mexico to make sure the flavor is consistent across borders.

His story is one of transition and culture. From taking risk and leaving the comfort of security to putting it all on the line across various markets. Today we broke tortillas together, tonight he’s on a plane to one of his restaurants in Mexico. I cannot wait to return and try his entire menu. But keep an eye on Lupita’s because I’m sure this will become a Dallas Gem-

- TheMeatPapi

La Lupita [Taco & Mezcal]]
La Lupita [Taco & Mezcal] USA] USA
Javier Galindo

More Lunch than Brunch! But for those that told me to check out Ascension Coffee | DFW Coffee Roaster and Café I listened!

I went in with the mindset of in cafecito and get some work done and plan recipes. But when I saw the full menu and the full tables, I had to see what the hype was.

Of course someone suggested the Pesto and while it’s more leaning lunch than brunch, I’ll choose a crowd favorite.

What I liked, the subtle pesto flavor not being overpowering and a good cook on the tender. I really like the freshness of it all and even the bread had a great bite.

What I wasn’t a huge fan of was the portion of said tender. It left for a huge empty space in my sandwich and honestly a nice thigh would have done wonders. But using ingredients you can cross over it’s important so I do get it.

Next time I’d skip the fries- they’re a plate filler and just run of the mill.

Now the cafecito? Amazing…. That was a solid pull and honestly it surprised me cause I wasn’t sure if this was a brunch spot, coffee shop, or just a lifestyle but whatever it is, I’m ready to join the club.

So if you find yourself in the design district check them out! I even hear they have other locations too!!

Avo-Maria! Whoever said brunch is uninspiring is entitled to that opinion (Hi it’s me) but there’s my truth and the truth. And this Salsa Macha pairing with a house made Chive Crème Cheese is probably now one of my favorite versions of an Avo Toast.

What I loved? The subtle salsa macha flavoring coming through each bite with the back end flavor of the crème cheese. Now for some the crème cheese can be a bit heavy, but let’s be honest, if you haven’t had breakfast this close to lunch? You need the heaviness.

The awesome FOH staff mentioned the chilaquiles is what most people request but this was her favorite. So I’ll trust the house this time and I was happy I did!

What I didn’t like, the toast could have been a bit warmer but it was so soft that I wasn’t upset at it all.

What’s your favorite go to spot you’d like me to try in DFW?! I’m hunting for my new favorite brunch!

Join me in my search for a proper brunch spot that isn’t just serving your $18 dollar avocado toast.

I can honestly say the biscuit at The Meteor Dallas may not be what people go for (the pizza story coming soon) but it’s why I stayed.

From the ambiance to the welcoming atmosphere of being able to sendsome emails and even having a drink or two is quite the breakaway from your traditional work and play

What’s your go to spot in DFW and tag em! I’d love to visit and see what they got

Sometimes dinner doesn’t have to be complicated or a complex combinations of reductions. Sometimes a sandwich is just enough fuel to feed the soul and the body.

But a few Havarti slices, Aged Cheddar, and Pepper Jack along with salami, Black Forest ham and bacon is the premium gas we deserve… match it with some sourdough and Smokey Dijon mustard and sciracha with ?

It isn’t going to get me a Michelin or Beard… But does it matter? Absolutely not.

Get with me and make these sandwiches a staple on your menu..

Threw these raw shrimp tostadas together in a few minutes, and honestly? The flavor is unmatched. Using nothing but fresh ingredients like cilantro, avocado, fresh jalapeño and a quick lime cure on the raw shrimp, paired with a bright mango pico to wake it all up. Heaven in each bite of course glazed with a honey sciracha for a sweet kick?

It’s the ultimate proof that an everyday, fast tracked meal can still taste like it came out of a high-end scratch kitchen.

Drop a 🔥 if you’d smash this for lunch, or let me know what’s your favorite shrimp pairing👇

A Basil Dove Avocado Toast for Brunch-

Today I fire roasted poblanos, habaneros, and red peppers. Followed with a drizzle of raw local honey, pepper flakes, sesame seeds on a bed of fresh basil and avocado of course two sunny side eggs and garnished with dill.

The most hated menu in kitchens with the highest profit margin 🤣

If your scratch kitchen doesn’t have a brunch menu, you’re leaving $ on the table.

Did you know Basil derived from Basileous a Greek word which means King? Which is how it’s known as the King of Herbs, but did you know there’s a romantic history to it?

According to custom, in Italy, if a man gave a women a sprig of basil she would fall madly in love with him and never leave him. In Italy a potted basil plant put on the window sill or balcony of a young ladies room, was a sign that she was ready to have her suitor call.

And for me? I know my partner loves not only the aroma but the flavor- so I infused this last minute dish with fresh basil, orange zest, red chili flakes, and a freshly cracked pepper.

To describe it, is to really insult it as it’s a collection of flavors and thoughts as my mind raided the pantry. But the overall end result was an amazing blackened chicken cacio Pepe with fresh notes of citrus, and basil and lemon.

Simple, Fun and Romantically delicious.