HEY WISEGUY: TACOS

Breakfast tacos from La Estrella. 

Breakfast tacos from La Estrella. 

 

Hey Wiseguy,

I just moved here from up north cuz Denton seems awesome. Anyway, I keep hearing about how good the tacos here are from people. Like they're better than cheeseburgers or something crazy like that. Even the Little Guys Movers dudes who helped me move in made a series of catchy videos where they smashed tacos into their faces. Then yesterday, I saw this girl on campus wearing this taco-cat shirt. Am I missing something? When did tacos become a thing? Maybe this is just a dumb question, but are tacos actually culinarily advanced enough to be a cultural phenomena? Normally, I just grab some lunch tacos from Taco Bell or Del Taco, or some breakfast tacos from Taco Cabana if I wake up early enough, but with all the talk of tacos going around, I feel like I might be missing out. I don’t know, though, I can’t see tacos getting much better than that.

Sincerely,

No-Taco Terry

 

 

No question is a dumb question, Terry. Aside from your taste in you tube videos, however, you’re pretty much a gigantic doofus (no offense - my friend-base primarily consists of doofuses and idiots). You have no clue about the wild world of taco-dom that exists all around you. Before we delve into that, however, we need to address something. You said the phrase “lunch tacos.” That’s not a thing. Sure, there are breakfast tacos. We all know them, love them and eat them any chance we get, but aside from the “breakfast” variety of tacos, all other tacos are just “tacos.” Chocotacos don’t count. Still not getting it? When you receive a taco, ask yourself this question, “Does my taco have egg in it?” If it does, you are about to chow down on a breakfast taco. If not, it is just your general, garden-variety taco and there’s not a damned thing wrong with that. If we hear about you using the term “lunch taco” again, though, we’re gonna have a problem, buddy.

Anyway, back to what you’re missing out on. There are multiple levels of tacos that exist in Denton. You have the authentic tacos, the gringo tacos and the cheap fast food tacos you’re already used to. Don’t eat those anymore. Your new diet should be primarily composed of authentic, Mexican tacos with the occasional gringo taco thrown into the mix every now and then. Let’s hit those two up and expound upon that a bit.

Denton has it’s share of authentic, Mexican taco places. McKinney St. is lousy with them. Hit up La Estrella over there for some life-changing breakfast tacos. If you’re buying what I’m saying, I’d also encourage you to stop by Taco Lady and try something you’re afraid of such as lengua (tongue) or chicharrón (some tasty part of a pig - maybe pork groin?). La Sabrocita on Dallas Dr. is also delicious and open very late. Start with those. Eventually, you’ll start to notice these taquerias more and more and your smeller will sniff them out when you drive by one.

As far as gringo tacos go, Denton only has a couple spots from which to sample. These fancy, interestingly-filled taco places are a (mostly) recent development in the taco world. Denton is usually pretty far behind the curve as far as trends and crazes go, though. After all, we got cupcakes after everybody was already tired of eating Sprinkles and our frozen yogurt places showed up long after the name Pinkberry was laughable. Fancy-ass tacos will be no different. They’ll be here eventually. While Dallas already has it’s fair share of taco-centric restaurants in Velvet Taco, Good 2 Go Taco, Torchy’s, etc... we basically just have Fuzzy’s and Rusty’s. God, what we would give for a Good 2 Go Taco to open up here. Digg’s Tacos was going to open up a storefront last year, but they were scared away by the likes of Scott Brown Properties. That’s our loss because that place is wonderful, too. Oh well, though. Time will change things. In the meantime, go eat at Rusty’s and avoid Fuzzy’s like the plague. Some people will swear by it, but canned chicken, salad-filled guacamole and red-tinted vinegar will never make be the basis of a great gringo taco facility (I will admit to a once-a-year craving for their nachos, though). Rusty’s is more bang for your flavor-buck. Their fried chicken taco and their brisket taco are both righteous. Throw one of their specialty margaritas with ‘em and you’ve got a great meal to take out on their patio.

We hope that helps you in your taco journey, Terry. While nothing really compares to the feeling of smearing some Taco Bell hot sauce on a quesadilla at two in the morning, that isn’t something you should be doing to your body. Nothing good happens after midnight, after all. Now, I’m must go and prepare for the onslaught of the taste bud-impaired Fuzzy’s defenders. See ya in the taco wrappers!


Wiseguy fields questions whenever he can. Sometimes he answers questions, sometimes he just rants and rambles. Maybe you'll get lucky. If you have a question you'd like to ask "Hey Wiseguy," please send him an email 

 

JIVE FIVE: PIZZA IN DENTON

As part of our "Back to School Week," we thought it pertinent to take some time and talk about the fuel of many college students: the circle-shaped combination of delicious dough, mozzarella cheese and tomato sauce otherwise known as "the pizza." In traditional Jive Five form, we've weeded through what the pizza scene in Denton has to offer and come up with five "do's" and five "do not's" that ought to help out Dentonites hungry for some high-caloric intake. Read through to find out the best and worst of pizza that Denton has to offer. 

The classic cheese pizza at Last Drop Tavern. 

The classic cheese pizza at Last Drop Tavern. 

Pepperoyay:

  • When you order a “slice” of pizza at J&J’s, you actually get two! Also, there's a fun basement there that often has free shows and the roof hasn't caved in yet even though it's squeaky. 
     
  • The new Pie Five at Hickory and Fry is basically the Quizno's of pizza. You get to determine your toppings and watch your little pie roll through a hot oven very quickly. A measley $6.00 will net you a good sized pie (about 4 slices). For the vegetarians, The Mediterranean is delicious. 
     
  • Mellow Mushroom will deliver pizza to you at the Oak St. Drafthouse. 
     
  • Roman’s Pizza is tucked away on Windsor in North Denton by North Lakes park. While they’re actually the “oldest independent” pizza option in town, they don’t get much attention. That said, they’ve been serving up delicious, cheap pizza for the entire time they’ve been open. For the price, it’s hard to find better pizza in that neck of the woods. We’re partial to the canadian bacon and pineapple there.
     
  • UPDATE: Si'z has since closed down since last year when we originally wrote this piece. So, instead we'll change this fifth rec to be "go to Luigi's." The “Red Dwarf” pizza at Si’z on Teasley in S. Denton is arguably better than the TV show from which it gains its namesake (and the skutter inside of us loves that show). While we love the pizza at Mellow Mushroom, this might be the single best “alternative toppings” pizza in you can get in town. It’s definitely worth a stop when you’re on your way back from a walk at Eureka Park.

Pepperonay

  • If you're a wimp, then sometimes two slices of J&J’s pizza can just be a little too much cheese for one stomach to handle.
     
  • Crooked Crust has some really delicious options. We happen to be obsessed with their Mean Green, which consists of chicken, artichokes, pesto and mozzarella! It's light on the wallet, too, with $6 getting you two slices and a beverage. However, if you order your pizza at the wrong time of the day, you may find yourself with a pretty stale slice of crunch bread and cheese. If you're the type who gets hungry for pizza at three in the afternoon, you're going to suffer this fate. However, if you're out late at night on Fry and get hungry for a slice, you're more than likely to get a fresh piece of one of the best pizzas in town.  
The white pizza at Luigi's. 

The white pizza at Luigi's. 

  • As a general rule, don’t order pizza from anywhere on University Dr. Yes, you can very easily order a vegan, no-cheese pizza online from Pizza Hut and Papa John's and Luigi's next to Albertson's has a surprisingly delicious white pizza, but there are just so many better options in town all worth exploring. 
  • Getting a “take and bake” pizza from Papa Murphy’s  on University and rearranging the pepperoni to spell out curse words or crude drawings may sound like a good idea when you're stuck at the light, but the pizza, itself, isn’t good enough to warrant the misadventures. If you're hungry and craving Italian flavors at that stoplight, just eat at Bagheri's. 
  • If you are going to Mellow Mushroom, bring a big wallet and have plenty of time. There's wonderful pie to be had, but it is neither cheap, nor fast. Call ahead and maybe get it to go

Bonus IMAVOLCANO pizza-related video from Fishboy. 

INTERVIEW: EAST SIDE SOCIAL CLUB

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John Williams is the main man behind our favorite place to grab a craft beer and talk hops, Oak Street Draft House and Cocktail Parlour. He also used to manage Lou's, so he's been around. Now, Williams is opening his second bar. East Side Social Club is opening right down the street from Williams' first bar, nestled cozy right next to the Opera House. After taking a look at the incredible beers that will be available and the diverse whiskey and bourbon selection, you can officially color us excited.

East Side Social Club opens up this Thursday, August 29th over at 117 E. Oak Street. Expect to see us lined up and waiting for a double bourbon on the rocks.  We'll probably be buying Williams a shot, as well - as a thanks for providing us with one more place we can happily imbibe on the weekends and maybe even munch on a banh mi from The Pickled Carrot. We hear they go great with beer cocktails. 


What compelled you to open East Side Social Club?

Honestly, I just kept driving by it day after day and saw the "for lease" sign on the building. Another craft beer place from out of town had been looking at the building, so I decided I would rather compete against myself than against someone else. I could also picture the patio on the back side of the building and see the potential of it being a corner building that close to the square. 

What have you learned after being open at OSDH for over a year now?

The greatness of the people in the city of Denton. The people in this town is what makes Denton so awesome. Also, I've really learned how giving back to, and being a part of the community makes Denton a better place to live.

 

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With the opening of East Side Social Club, you’ll be taking over a large part of Oak St. What keeps bringing you back to that part of town? 

The rich history of the area because that is where the City of Denton grew from its beginning in 1866. Plus, I like being close to downtown, and I wanted a large patio for people to sit outside and enjoy the open air. Close proximity to the A-Train station was something else I foresee as being beneficial. 

If you ever had plans for opening up another bar in town, where would it be and why?

It would be in the downtown area for sure, and more than likely on East Oak St.  I’ve got a few ideas in mind. Stay tuned…

What can we expect to be different from OSDH?

Other than the obvious fact of East Side not being in an old house,  East Side Social Club will be very unique - but still have a similar vibe to OSDH&CP. It will have a laid back atmosphere. Of course we'll keep in the tradition of having a friendly and knowledgable staff serving up craft beer and whiskey at a great price. 

We will have a few TV’s inside and out so that the sports lovers can catch the game, but it will feel nothing like a sports bar.  

As for beer; we are still concentrating on craft beer, but we have 89 taps instead of 72. We'll also be focusing on having more regional and Texas Craft beer on tap. Craft beer will still be our passion but we'll be experimenting with beer cocktails as well. Mixing craft beers with liquor and mixers makes a mighty tasty beer-tail. 

Bourbon and whiskey will be a big player in East Side as well.  We plan on carrying over 60 different bourbons, scotches and whiskeys. We'll also have a cocktail menu of highlighting whiskey and bourbon based cocktails from the prohibition area. 

 

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Lets talk details about this whiskey selection - how many and what kind of whiskey and bourbon are we talking about?  And what's your favorite?

35 bourbons, 10 whiskeys, 7 Irish whiskeys, 7 Canadian whiskeys and 8 scotches will line our top shelf. We will be carrying a lot of the local Texas whiskey and bourbon.

Jim Beam will be in our well and we have Knob Creek Single Barrel bourbon as our signature bourbon since we hand picked and bought an entire barrel from them.  That was definitely a highlight in this process. We actually flew up to Louisville and toured the Jim Beam distillery, and tasted 3 different barrels of Knob Creek.  We picked our favorite and now we have 150 bottles of it being shipped to us.

My personal favorite would be Garrison Brothers from Texas or Blanton's Small Batch Bourbon.

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You’re adding on pretty large patios to ESSC also. What have been the challenges and benefits with using such large outdoor spaces? 

Trying to keep it warm in the winter and cool in the summer have been the biggest challenges - but even in the cold and the heat people still like to sit outside. Once the sun goes down in the summer its not too bad outside.  

The greatest benefit of the patio is that Texas weather is perfect for patios about 8 months of the year.  It also allows us to keep the inside non-smoking for people that don’t want to smell or breathe in second hand smoke.  With a large open air patio you can get away from the smoke if you don’t like it.

You’ve said before that food trucks will play a big part at ESSC. How will that pan out? Where will they set up? Are you allowing outside food in the bar? Will it be Denton-only food trucks, or are you hoping to get some from outside the city?

Once more food trucks open up in Denton we will hopefully have one there from open to close.  We have spoken with 4 or 5 trucks who will be alternating between day and night. We would like for them to set up on the side or front of the building and serve to the patio. I would like it to be Denton-only food trucks - but for now there aren’t enough to meet the demand. Hopefully there will be soon. 

Aside from that, we'll allow people to bring in or order food from other establishments just like we allow at OSDH&CP.  

What’s your personal favorite bar?

In Denton I would have to say Oak St. Drafthouse - because I put a lot of time and hard work into opening it.  The people that I’ve met there over the past year and a half make it very special to me. Other than that, it would have to be the Lustre Pearl in Austin.  It gave me the idea to open the Oak St. Draft House.

Oak Street Draft House offers a great atmosphere for drinkers and non-drinkers (or designated drivers) alike.  Do you plan on having a similar vibe at ESSC?

Absolutely. Anyone can enjoy a night out here by socializing with friends in the beer garden and enjoy a root beer on tap. We'll be offering 1 or 2 root beers on tap along with a few other non alcoholic cocktails and non alcoholic beers.

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East Side Social Club opens this Thursday. Come join us for a drink and some good times in what we hope will become another great new bar in Denton.  

THE PINK PEARL

Video by Addison Day

One of our favorite bartenders, Thomas Paessler, is also a pretty smart fellow. You may know him as the moustachioed, oft-vested man behind the bar at Paschall. He did us a favor and got us out of our old fashioned and gin martini rut by introducing us to the newest drink to grace our well-stocked home bars, the Pink Pearl. 

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The Pink Pearl is the perfect combination of bright citrus and herb-y notes, while staying light and bubbly for sipping all day long in the summer (but not at work...okay, fine at work, too). Luckily, the man behind the recipe allowed us into his home kitchen, a place that's really more bar than kitchen, and showed us how to really shake, zest and garnish like a pro. 

 


THE PINK PEARL

.25 oz Kübler absinthe

.5oz Solerno blood orange liqueur

1oz fresh TX grapefruit juice 

 Champagne or brut  

Garnishes: a few springs of fresh rosemary, grapefruit zest 

Pour absinthe, Solerno, and grapefruit juice into a shaker. Add ice and shake for a good minute. Strain into a martini glass. Top with champagne or brut and garnish with a grapefruit zest and a sprig of rosemary. 

 


Make sure you keep an eye out for Paessler. When he's not serving up the classics at Paschall Bar you may spot him riding around town on his fixie, playing at a house show with voltREvolt, or crafting cocktails for private events with his business, Good Bartenders

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MIDWAY MART TASTINGS

Story and video by Addison Day  

Denton has its fair share of beer-related events. In fact, we'd venture a guess that our ratio of citizens to beer parties rivals that of heavy drinking towns such as Austin or Dallas. Few small communities in Texas have the healthy culture of bars, brewers and beer fans than the ones that reside in the shadow of the Morrison's sign. While we've been used to seeing the occasional craft beer tastings at music festivals, World Market or even Kroger, we were surprised when we discovered that our beloved Midway Mart offers weekly booze tastings hosted by the local reps from craft brewers across the nation. 

In the video above, Brent Hodgson of Oskar Blues Brewery let's us sample three of their seasonal releases, and gives us interesting beer-related tips along the way. The brewery has an "all cans" distribution model which apparently preserves the beer longer while simultaneously saving costs. 

You can join the "i heart MIDWAY MART" Facebook group for updates on free weekly tastings and new releases, or just stop by and talk to the knowledgeable dudes working the counter. 


Addison Day is a video contributor to WDDI and a talented filmmaker living in Denton. Almost all of his work features beer, and he generally won't show up anywhere unless there's a keg. You could ask him about the rare, unreleased Armadillo Ale Works brewing footage he's always threatening to post, but after a few beers he'll probably tell you about it regardless.

 

SUMMER QUINOA SALAD

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We're experiencing an incredibly cool week of weather- which is simply unheard of for the first week of July in Texas. So in light of not needing to hide out from the heat, we've got the perfect picnic salad for you and yours to enjoy outside in the beautiful weather. With tomorrow being the 4th of July - we know you'll want something tasty to share with friends and family while waiting on the fireworks.  So we whipped up something that will be just fine in the cooler alongside a local summer ale. 

This salad is a perfect balance of farmer's market finds - or your neighbor's backyard - and a few items from the local grocer. We like quinoa because it's a super food, an incredible protein and it's crazy easy to make. Just like pasta salad or rice salad - quinoa salad is perfect served chilled or room temperature. And it's vegetarian friendly - so you don't have to worry about having a different option for your health-and-earth conscious friends. 

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Summer Quinoa Salad

4 cups cooked quinoa (follow your package instructions)

1 diced mango

1 pint grape tomatoes sliced in half

2 ears of corn, griled and kernels cut off  

1 can garbanzo beans, rinsed

1 can black beans, rinsed  

1 avocado, diced  

1 bunch of cilantro, chopped

1 tbsp kosher salt  

2 tbsp fresh ground pepper

1/2 cup feta  

1 cup olive oil

1/4 cup fresh lime juice

in a large bowl or serving dish combine the quinoa, mango, tomatoes, corn, garbanzo beans, avocado, cilantro, salt, pepper and feta. In a medium bowl whisk together the lime juice and olive oil until combined. Toss the salad with the lime juice and olive oil and serve cold or room temperature. 

 

GRAPEFRUIT AND MINT SORBET

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We've reached that glorious time of the year where spring and summer are colliding and all that we crave are those bright, sunny flavors. The weather isn't warm enough to be 'hot' yet, but man is it humid. Warm and humid days call for something cold and refreshing. While, yes, this often means ordering an icy cocktail and sitting on the front porch of Oak Street Draft House - other times, you just have to make ice cream. 

That's right. We said make ice cream. Don't worry, though. This doesn't mean much for our Beth Marie's habit - it just means we'll be having twice as much ice cream. What could possibly be wrong with that?

While we're not normally proponents of single function kitchen gadgets, something in us is totally okay with an ice cream maker... maybe because it makes those long summer nights that much better. We shouldn't have to leave the confines of our own kitchen if we just really want to try a new flavor of ice cream or sorbet. Like grapefruit mint. Yes, grapefruit mint; full of lightly sweet, incredibly refreshing and beautifully balanced flavors. Try not falling in love with that dusty ice cream machine crammed in the back of your coat closet now.

 

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Grapefruit Mint Sorbet

4 c fresh grapefruit juice (You must absolutely use fresh grapefruits this - do not dare try to use anything that comes from the juice section of the grocery store)

3/4 c white sugar

8 fresh mint leaves, roughly chopped

In a medium saucepan, bring 1 c of the grapefruit juice, the sugar, and the mint leaves to a simmer. Remove from heat and make sure all the sugar’s disolved, let the mint steep for 5 minutes.

Strain out the mint and add mixture back to the remaining 3 c of juice. Put in the freezer to get extra cold, 30-45 min, then follow manufacturers instructions on your ice cream machine.


 

 

 

 

REVIEW: SHIITAKE SWERVE

​Shiitake Swerve serves up super 'shrooms.  Photo by Bryan Samuels. 

​Shiitake Swerve serves up super 'shrooms. 
Photo by Bryan Samuels. 

When the city of Denton initially opened the floodgates for food trucks to operate in town, we initially had high hopes for lots of trucks to crawl out of the rafters. Sadly, this was not the case. While there are still a few trucks that operate in Denton city limits, only three of them call Denton their home as of this review. Shiitake Swerve, the recently opened mushroom-concept truck is one of them.

Admittedly, we had all but written Shiitake Swerve off at this point. They had been talking big game since last summer with little to show for it. We found our expectations continuously rising only to be dashed by them not following through. Initially the crew said the long wait was due to their custom paint job. If so, it was worth the wait. They have one of the best-looking truck designs we’ve seen out of north Texas. That said, it does appear that the paint job might not have been the only thing keeping Shiitake Swerve from opening.

​The paint job Shiitake Swerve is sportin' seems to feature a bear with an elevated consciousness holding a sign encouraging healthy eating.  Photo by Bryan Samuels. 

​The paint job Shiitake Swerve is sportin' seems to feature a bear with an elevated consciousness holding a sign encouraging healthy eating. 
Photo by Bryan Samuels. 

Last October’s Friday Night Bites was to be their grand unveiling, but technical difficulties kept them from selling. While we’ve seen SS operating at a couple different events at this point (namely 35 Denton), they still haven’t quite shaken all of the difficulties they had experienced during their first days open. Their first day at 35 was spent with their doors shut for the majority of the time, and when we first tried to get some grub at Redbud Fest this weekend, we were met with a sign that they had run out of fuel and would be back in ten or fifteen minutes. Opening a local business can be a difficult thing, especially when that business is on wheels and is this delicious.

​The chocolate chili at Shiitake Swerve. 

​The chocolate chili at Shiitake Swerve. 

​The original taco plate at Shiitake Swerve. 

​The original taco plate at Shiitake Swerve. 

Problems aside, we tried a couple things at Shiitake Swerve. First, we got the taco plate with both the original and the jerk tacos. The original came with grilled garlic shiitake mushrooms, shredded cabbage, garlic sauce, green onion and what appeared to be some cotija cheese on top. It was creamy and cool at first, but the mushrooms themselves really packed a big flavor punch - being almost smoky in their aftertaste. The jerk taco was vibrant and fresh, topped with mango pico. It was perfectly light and flavorful. This taco was bright, colorful and holy shiitake did it ever have a surprising amount of spice that stuck around afterwards. The heat came as a bit of a surprise, but ended up being a delightful addition to this taco. The sweet potato salad came as a side and has quickly become something we're trying to recreate in our own kitchens for summer picnics. Shiitake Swerve pushes their freshly squeezed orange juice as their go-to beverage, but we stuck with waters. They managed to kill the heat adequately.

In addition to the taco plate, it was also recommended that we try the chocolate chili. This was also crazy delicious. The chili had a mole like flavor due to the chocolate and came atop some delightfully salty chips with sour cream and green onions strewn atop. The heat was absent from this particular dish, but it wasn’t missed. This was satisfying and fun to try and eat with a fork.

Both items took a little while to retrieve (about ten minutes), but were well worth the wait. Maybe Shiitake Swerve should take a page out of The Pickled Carrot’s book and take orders via text when they’re operating in town.

This isn’t truck-quality food, guys. This is the stuff of gourmet restaurants. Heck, when we peeked inside the window, we even saw someone in full chef-regalia, hat and all. Everything we tried at SS was amazing. Sadly, we have fears that a mushroom-centric truck might not have exactly what it takes to survive. We are by no means vegetarians, and meat was definitely not missed during our meal. We hope the rest of Denton won’t be scared off by the fungus these chefs are a-cookin’ and give them a try. While we do have a high vegan/vegetarian population, they don’t get out that much and when they do, they might not be able to afford the $9/plate options that Shiitake Swerve offers. The one thing SS does have going for them is that they are one of the three trucks currently calling Denton their home base (the other two being The Pickled Carrot and Happy Camper's Sno-cones). So if you do support Denton and want to see more food trucks pop up in the future, you owe it to them to at least give the ‘shrooms Shiitake Swerve is slinging a shot.