Brisket Tips from the Chef Who Wrote the Book!

In our fast-paced, info overloaded world, time is a luxury. But, if you truly take barbecuing and smoking seriously, do yourself a favor and take the time to watch a true BBQ master guide you through his techniques to achieve the ‘gold standard’ in brisket.


Rollback Prices Twice a Week at Las Palapas!

One of my very favorite Mexican restaurants has been serving San Antonio since 1981, and twice a week the prices reflect this inaugural year. If I’ve been traveling and haven’t been home, this is the FIRST thing I crave when I return…Las Palapas!

Mixed Grill Skewers Make a Mouthful!

Stay tuned for picture perfect patio weather at Zinc! A ‘Big Plate’ on the lunch & dinner menus that’s primed for springtime is Zinc’s sizzling churrascos…

Cabernet Grill Venison Chili

Cabernet Grill’s Venison Black Bean Chili

Who’s hungry?! This venison chili from Executive Chef Ross Burtwell of the Cabernet Grill is a hit in the Hill Country. Try these simple steps at home today, and watch how it comes together here…

Diet Wine, Anyone?

This new year, eat healthy, be sensible and by all means DON’T take wine out of your diet! I have some good tips on how you can keep wine in your diet, plus a restaurant rec for those who want a yummy, healthy meal…

A Healthy Dose of Daily Juice Cafe!

JUST IN…some juicy recommendations on how to incorporate all of the ‘good stuff’ into your diet as we move forward into 2017! Daily Juice Cafe is your one-stop shop for…

Deer Lake Lodge

Cleanse Right From Your Kitchen!

Whether your goal in 2017 is to feel better, get healthier or just hit the reset button, one of the best wellness retreats in Texas can happen right from your kitchen. Here’s how with some VERY simple recipes…

Rebelle Octopus

Rebelle’s Char-Grilled Spanish Octopus

A seasonal offering from Executive Chef Stefan Bowers of Rebelle inside The St. Anthony Hotel in downtown San Antonio. Plated with Braised Corona Beans in a Basil Pistou.

Tamales de Cochinita Pibil

Tamales de Cochinita Pibil

Executive Chef Alberto Gutierrez’s take on the classic Mexican dish, which hales from the coast of the Yucatan region of Mexico, Cochinita Pibil. Cochinita Pibil gets its robust flavor from the Achiote paste.

Truffles-Brennan's Cheesecake-Jenna K White

Black Truffle & Blue Crab Cheesecake

This decadent delight was created by Brennan’s Executive Chef Danny Trace for the 2016 Truffle Masters competition. An incredible pairing! The yield is 1 (10-inch) cheesecake.

H-E-B Houston Wine

Wise Winos Drink Organic!

Cheers to new beginnings with some cool new organic wines you can find at your local H-E-B. These wines are made using organically grown grapes with minimal additives and sulfites in the mix…

Smokey Black Eyed Peas

The name says it all. Uber smokey black eyed peas from my friends at PUNK’S! A super simple side on New Year’s Eve or better yet, year-round!

Goodtaste with Tanji© 2011-2017