Restaurant dishes

Houston’s Scariest Restaurant Dishes: Bugs, Embryos, and Brains

Bowels, feet, brains, swallow. Beyond foie gras, frog legs and city snails, there are far scarier things to try in Houston. It is not that hard to find an array of culinary curiosities served in America’s most diverse city. No bull penis, sorry.

This Halloween season, the Houston Press challenges you to think outside the box by trying one of these ten spooky dishes.

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The Duck Heart Bolognese at One Fifth: Romance Languages ​​is spooky and delicious.

Kate mclean

10. Bolognese with one-fifth duck heart: Romance languages

Halfway through eating this dish, you will dream of coming back to eating this dish. to the fullest casarecce the pasta and the good acidity of the tomatoes accompany that iron heart flavor with every bite. It’s buttery to start with and after mixing the ricotta with lemon zest, its richness will make you plan your next visit. On top of that, the pasta is littered with chives. Compared to the rest of the items on this list, this dish is the least scary. $ 14.

Click to enlarge Tongue tacos, barbacoa tacos and chicharrones at Gerardos are a must try.  - KATE MCLEAN

Tongue tacos, barbacoa tacos and chicharrones at Gerardos are a must try.

Kate mclean

9. Tongue tacos, barbacoa and chicharrones at Gérard

Gerardo’s, long known for having the best barbacoa in Houston, don’t disappoint. The fresh grilled tortillas are stuffed to order with beef tongue and barbacoa. Gerardo’s barbacoa is actually made from the tender meat of a cow’s head. The moldy lumps are so wet with facial grease that they melt in your mouth. The texture of the tongue is similar to that of the breast and has a more ferrous flavor than barbacoa.

A few nuggets of pork-skin chicharrones are worthy of the last meal. In just one bite, the texture of chicharrón ranges from crunchy to crisp to soft to chewy, and the best part is the squirting of hot pork fat when you just bite it. It’s a thrifty delight, to say the least. All of the above goes great with homemade salsa and any fun soda from the coolers. $ 5 in total for a tongue taco, a barbacoa taco and three chicharrón nuggets.

Click to enlarge This menudo is so heartwarming, it's scary.  - KATE MCLEAN

This menudo is so heartwarming, it’s scary.

Kate mclean

8. Beef stomach Menudo in Chapultepec

Tripe, the gastric lining of an animal, is the star of this dish with its savory beef flavor and pleasant texture to eat. The tripe itself resembles honeycombs, and all of those tender, spongy cells help rock the tasty broth. The flavor of the broth has a hint of spicy heat which is enriched by the fat from the slow cooking of the tripe. Garnish with yellow onions, cilantro, jalapenos and a squeeze of lime is encouraged. After a rowdy night on the town, this dish will bring you back to life. A bowl of menudo goes exceptionally well with Coca-Cola and your sofa. $ 8.50.

Click to enlarge The Amaebi by Fung's Kitchen is so fresh that it moves as you eat it.  - KATE MCLEAN

The Amaebi by Fung’s Kitchen is so fresh that it moves as you eat it.

Kate mclean

7. Live Shrimps (Amaebi Sashimi) at Fung’s Kitchen

I trust everything that comes out of Fung’s Kitchen. For 27 years, the Fung family has been dedicated to serving Hong Kong-style cuisine, shipping the freshest live seafood, and keeping it in tanks for all to see. The amaebi is cut to order and appears at your table minutes later on a bed of ice. The kicker: The legs attached to the shrimp heads are always moving and you can feel the flesh contracting when you bite into the raw tail. The texture is initially firm, but gives way to a silky smooth shrimp flavor. Fung’s Kitchen is committed to finding the world’s largest sweet shrimp. At the moment, they are coming from the cold waters of Vancouver. $ 32.50 (for half a pound) will get you four.

Click to enlarge The best minds in town are served at Indika.  - KATE MCLEAN

The best minds in town are served at Indika.

Kate mclean

6. Indika goat brains

These goat brains cooked in a amchur-spice tikka masala are a must try. Don’t worry, you won’t find large pieces of brain, although I was hoping for a few. The brain is crushed and tossed in the sauce with plump raisins and potatoes. The stew rests on a naan cushion and is topped with velvety sunflower sprouts. This bheja masala delivers a creamy offal flavor held by the safety net of classic Indian cuisine. It’s hard to be afraid of this delicious dish after just a few bites. $ 13.

Click to enlarge Bloody Dinuguan in Filipino cuisine.  - KATE MCLEAN

Bloody Dinuguan in Filipino cuisine.

Kate mclean

5. Filipino cuisine blood sauce

Dinuguan is a dish of sautéed beef tips served in a rich and tangy beef blood sauce. The blood is not overwhelming or frozen, but the mineral flavor is present. Vinegar helps to forget the color of cooked blood. $ 8.99 for the weekday buffet, $ 10.99 for the weekend buffet.

Click to enlarge These fried pork intestines go very well with a cold dish.  - KATE MCLEAN

These fried pork intestines go very well with a cold dish.

Kate mclean

4. Phat Ky Pork Intestine

Those ruot heo dog donation, or pork intestines, have the cheerfulest flavor on the list and frying them certainly contributes to their appeal. The texture is soft and slightly crunchy. The innards are topped with hoisin sauce and pickled vegetables, and are recommended to be enjoyed with beer. All of the accompaniments help mask the fact that you casually munch on an animal’s intestines. $ 6.50.

Click to enlarge Chicken feet are worth trying at Fung's Kitchen.  - KATE MCLEAN

Chicken feet are worth trying at Fung’s Kitchen.

Kate mclean

3. Chicken Feet at Fung’s Kitchen

The color of the chicken feet served at Fung’s is a telltale sign that they have been skillfully slow cooked. They have an orange tint, and the gelatinous meat slides off the bone easily. The chicken flavor is quite versatile, and there are several versions on the menu. While low sum, they are $ 3.50 for an order of four.

Click to enlarge The flavor of these insects is addictive.  - KATE MCLEAN

The flavor of these insects is addictive.

Kate mclean

2. Insects in Xochi

Ants, crickets and worms are used to garnish the queso de rancho, a homemade Mexican cheese. Insects are a dish for lovers of crunch, and are also accompanied by large chicharron puffs. The homemade cheese and crispy pork skin are nice, but all the great flavor comes from the bugs. Worms are hollow crispy stems, while crickets are tangy and spicy. Surprisingly, I kept coming back for the bugs mostly. $ 13.

Click to enlarge Houston's Scariest Dish ... Balut at Hong Kong Grocery.  - KATE MCLEAN

Houston’s Scariest Dish … Balut at Hong Kong Grocery.

Kate mclean

1. Duck embryo at Hong Kong food market

Balout Where mulled wine at Lucky No. 9 in the food court of the Hong Kong Food Market is by far Houston’s scariest dish. Balut is almost like a soft poached egg, but with the embryo of a baby duck inside. The egg is served whole in a styrofoam cup with the herb rau ram (Vietnamese cilantro), a ramekin of salt and pepper and a plastic spoon. To start, you open the larger side of the egg and open a good-sized hole. Inside, you’ll see a firm yellow with purple veins and a brown furry object. The yellow is quite firm, while the bird itself is slightly feathery and juicy and has a little crackle of undeveloped bones. The cooking liquid inside has a nice flavor of young poultry broth. That was delicious. If you are looking for the ultimate Halloween food scare, the balut is the one to try. My advice is to open your mouth, think of a nice country lot somewhere and go there. $ 2.


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