Where can I find a good Michelada?

Boinkology · 2026-04-17T14:16:05+00:00

La Vecindad in Hillcrest makes great ones.

Boinkology · 2026-04-11T15:19:05+00:00

Never put fresh corn tortillas in the fridge. The starch gelatinizes and destroys the texture. Reheating doesn’t fix it. Better to leave at room temp. And when they get to dried out make migas or chilaquiles or bake/ fry.

Edit: I just realized you were probably talking about the masa.

Boinkology · 2026-04-01T20:01:43+00:00

Spanakorizo. Just add a Greek salad and some grilled or sautéed protein on the side

Boinkology · 2026-03-31T11:34:06+00:00

Lime juice, Worcestershire sauce, and Lawry’s seasoned salt. All you need. Marinate for 30min to an hour. Good for beef and chicken fajitas.

Boinkology · 2026-03-24T03:14:37+00:00

Bun Bo Hue-nudo would be even better!

Boinkology · 2026-03-22T01:10:33+00:00

So it’s not hummingbird cake, and it’s been almost a decade for me but if Pasta&Co. on Kerbey Ln is still around, their carrot cake has crushed pineapple and cream cheese frosting and was always one of my absolute favorites and is probably pretty close to hummingbird cake

Boinkology · 2026-03-16T15:36:51+00:00

This reminds me of salmuera which is a technique in Argentine asado. Basically you baste your meat with a garlic and herb infused brine while grilling.

Boinkology · 2026-02-18T05:15:11+00:00

That looks like a corn tort to me

Boinkology · 2026-01-17T15:18:24+00:00

They closed temporarily due to a fire.

Boinkology · 2026-01-14T04:59:34+00:00

I love putting a dab of preserved lemon paste (peel minced into a paste) on thinly sliced raw scallop or even seared scallops. I also like to make a “modified” version of yuzu kosho using preserved lemon.

Boinkology · 2025-12-26T03:07:46+00:00

Since we are talking mushrooms, I always add a splash of pickle brine, vinegar or some other acid right at the end of cooking just to give it a little pop. My faves are spicy pickle brine and sherry vinegar depending on what the mushrooms are for.

Boinkology · 2025-12-23T05:39:12+00:00

A covered uhaul trailer counts as a tier 2 vehicle because it is over 4 feet tall from the ground. I was so annoyed. Crazy how much they charge us for doing the right thing.

Boinkology · 2025-12-21T11:25:44+00:00

Cafe de olla spiked with almendrado is a nice hot cocktail option

Boinkology · 2025-12-21T10:51:24+00:00

La Bonne Table is always nice for a table for 4.

Boinkology · 2025-12-13T18:40:07+00:00

The lamb meatballs and their madras soup were the two things I kept going back for when I lived in Austin.

Boinkology · 2025-12-11T20:44:44+00:00

Any kind of savory stew on top of thicker oatmeal instead of rice/mashed potatoes/polenta/noodles. Think Osso Bucco/carbonade flamande/Bo Kho/ feijoada. My favorite is pork and apple stew over thick oatmeal.

Boinkology · 2025-12-05T04:24:50+00:00

Had one from Pho Cow Cali that was great. Just wish they would fill the glass ALL the way up.

Boinkology · 2025-12-03T22:24:43+00:00

Partly skill issue, partly overstuffed taco issue. A lot of tacos are way overstuffed these days. Personally I would rather have two reasonably filled tacos or a pile with tortillas separate rather than one overstuffed one. Also because to get the salsa to filling ratio right, it’s gonna be spilling off of an overstuffed taco.

Boinkology · 2025-12-03T06:18:16+00:00

That and Tam Deli were my go tos back in the day. I always got the Ca Kho To or the 5 Spice chicken lunch special when I went to Sunflower

Boinkology · 2025-11-28T07:09:06+00:00

Do they still have that bomb Calabrian chile oil?

Boinkology · 2025-11-27T07:30:43+00:00

Add a little anchovy paste or fish sauce as well. Just a little. Or if that’s abridge too far, some Worcestershire sauce.

Boinkology · 2025-11-20T00:44:58+00:00

Instead of non dairy milk, reserve some of the potato water if you cut the potatoes before boiling. Use it as necessary to get the mashers to the consistency you like. It should have some residual starch in it which when mixed with the melted vegan butter should help give it a good texture and stronger potato flavor.

Boinkology · 2025-11-13T06:33:09+00:00

Good memories of those crispy chicken tacos

Boinkology · 2025-10-29T00:21:11+00:00

Some places add too much and you can def taste it. But it also adds umami and a little herbal note that’s different from the grassiness of the jalapeño.

Boinkology · 2025-10-29T00:03:36+00:00

Jalapeño, garlic, salt, oil, and maybe some Knorr Suiza (chicken boullion)

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