Texas Eats: New Cheesecake Shop in New Braunfels, Wildflowers in Stonewall & Ramen in San Antonio

David Elder takes you inside a REAL cheesecake factory in San Antonio to learn how Laika Cheesecakes prepares all of their delicious treats.

Hey, it’s David Elder. And today on Taxes Eats. We’re traveling all across the Lone Star State, going to great restaurants you won’t want to miss. Get ready for a tour through San Antonio’s very own Cheesecake Factory. Plus, a look at the newest location of a popular bakery in New Braunfels.

Plus, we pop into a San Antonio Ramen sushi joint serving up savory bowls and spicy bites. And we take a walk through the vines at Coleman Cellars, Vineyard and Stonewall. But look at their blooming wildflowers and spring events. All that and more right now on Texas Eats.

Our first stop on today’s show is that one of the sweetest production facilities in the Alamo City. Now we’re here on the northeast side of San Antonio to go inside of the Alamo City’s very own Cheesecake Factory. That’s right. Like a Cheesecake has the facility right here behind me.

And this is where they make all the different cheesecakes for their different store locations. And hopefully they could to try a little bit as well. But I got to get ready, get my hairnet on. Let’s go inside. Co-owners Victor Karisma and Anna Athanasios opened the doors for the first like a Cheesecake Bakery

Location off Broadway in San Antonio in December 20, 20. The bakery got its name and space theme from Laika, the Soviet street dog that went to space in the 1950s. The bold designs and out of this world flavor of the garden slice cheesecakes became an instant hit. The bakery gained national attention

When the owners, both Ukrainian immigrants, raised more than $70,000 to support the Ukrainian military. Weeks after the Russian invasion of Ukraine in February 2021. Now the bakery has grown to two locations in the Alamo City and a third location now open a new brothel. That starts with the jars.

You also have the larger cheesecakes, but these are how you get started on different kinds of cheesecakes that you have. Talking about the process of getting the crust ready and then which ones you have going on right now. So basically, each flavor of the cheesecake, it has a different crust.

Sometimes it’s a homemade graham crust, sometimes for our crust. We also use vanilla cake for our gluten free and sugar free cheesecakes. Natalia is making the gluten free for us here on these. Getting ready for the pistachio cheesecake has been me. So she’s put in the slices of strawberries

Around the size of a jar, which is later going to be filled up with the pistachio. Better. Now, you guys have a lot more steps that go into all these different process. You’re going to take us through the whole facility here. You’re going to show us how everything gets made, right?

Sure. Okay, let’s do it. Before we can decorate all the slices and jars, the first thing is to make them and then pull them down overnight. So if you can fold me to walk in, I’m going to show you how it looks. nice. Okay.

So once the cheesecakes are made, you call them down and then they’re ready to get sliced, Right? So. Well, here we have Ray operating this magical device is our cake slicer. Before, we used to do it by hand, but now we found out about this, and it makes our life way easier. Okay.

And this is a titanium blade. Is that correct? It’s a titanium. Blade. And while cutting, it also vibrates the ultrasonic titanium blade. This is actually the cake that we just sliced. We stop it with milk, chocolate ganache, and then it’s been topped with the choux pastry

That we fill up with the hazelnut cream. Now, I know this one. This is one of your most popular cheesecakes. Yeah, this is our picnic in space. In fact, I think you’re the person that made it popular because you were the one showcasing it on camera. The very first time.

So it has our signature crust. It has the blueberry jam on the bottom. Then vanilla cheesecake then is being topped with a lemon curd and fresh blueberries. After that, it’s topped with the meringue, which is being toasted afterwards towards. There’s a ton of different cheesecakes on the table over here already jarred up.

Now, this one still needs a couple more things in it to finish it off. So what’s the name of this particular cheesecake? So this is our space monkey and it’s basically a hybrid of banana foster and banana pudding. To make the space monkey cheesecake,

You have to have a certain topping for that, right? That’s what Kate is working on right now. So she’s going to be frying the bananas with some brown sugar and vanilla, adding a ramp to it as well. Now we’re on the other side of the table and you have a whole assembly line

Going over here for a different cheesecake. So what’s starting off on that side and what’s in front of us? So the reverse to your left, it’s going to be mango passionfruit cheesecake. That’s our soccer field forever. That’s basically strawberry pistachio flavor. Going to be getting topped with the strawberry ganache.

And then on top of the ganache, you get more pistachios, right? So in the middle of you going to put some of the strawberry completely. And then we’re going to top it with some pistachios, some roasted chopped pistachios. Thank you so much for giving us a tour of the facility.

Now, later in the show, we’re going to be heading up to New Braunfels to check out the newest location. This is where it’s out here. Cheers to you. All right. We got a lot more cheesecake to eat today. yeah. Today on a Taste of Texas with Shiner Bock Beer,

We’re making a shiner light blond cream sauce with salmon. First off season, your salmon put its skin down in a screaming hot pan and then put it off to the side. Don’t fully cook it just yet. Then use that same pan to build a roux in there.

Put some garlic deglaze with half a bottle of cider, light blond beer, add cream season again, add a little bit of butter to stabilize the sauce. Spinach slice, cherry tomatoes, diced rosemary. You want to add parmesan cheese, basil, lemon juice and some white button mushrooms,

Oil, awesome fettuccine pasta other side of the set of pan. Toss it up, serve it up sauce on top. This salmon is rocking. Yawn. Wash it all down with an ice cold shiner light bon beer. Delicious. Now it’s time for my favorite segment. It’s carpooling with Casey. And today, Casey,

We’re taking you somewhere that you’ve never been before. All right. All right. We’re up Babcock Road and San Antonio on your UTSA Medical Center. We’re going to go inside of a spot that’s been around in San Antonio. It’s one of the OG Ramen spots you have to check out as numb of ramen.

Get this, they also have sushi on the menu. Well, there we go. All right. We’re going to try to see which one of these is your favorite dish. You ready? I’m excited. Let’s do it. All right, let’s go inside number on it. Hi, Casey.

We’ve got a lot of great food in front of us, and we’re going to start right here. The front is the volcano roll. There’s got a spicy crab and avocado on the inside and then going to top it off with the crawfish tail meat and chipotle eymael

A little bit of sesame seeds and a green onion joint. But here’s to you, the volcano roll, that’s the bison. Wow, That’s great. Yeah, right next to it, mussels, kamikaze. Almost the same process with the volcano role, same Chipotle email, both New Zealand green

Lit mussels and a little bit of our fried garlic on that kamikaze. A little sweet. It’s a little spicy. I would eat all of them. Maybe that’s the kamikaze because you’re going to go them all. That right there is our GT-R roll is going to have ten shrimp

On the inside topped off with barbecue, eel, avocado, spicy mayo, sweet teriyaki sauce and hot Cheetos. Cheers are roll the hot Cheetos after good finish. Never had that before. This is covered in hot Cheetos. It’s a little salty again. Spicy right next to it. So this is a little bit different.

It’s actually a fresh fish roll. And then this one to me on one of our roll roll star roll that’s going to have spicy tuna on the inside with yellowtail, avocado and our sweet spicy sauce and green onions on top. my gosh, that fish is flavorful. That sauce. Unreal.

So if you don’t like the fried stuff as much, definitely the one to try in the back. Really nice thin slices of fish sitting in a really rich sauce. And then it’s going to be our hamachi, razor thin, sliced hamachi with our secret show you sauce microgreens and a little bit of

Charlotte oil, fried garlic and togarashi. The fish is still fresh. Fresh? Absolutely. This one out here, a chicken casserole. You can see that it has the egg on the bottom, has that rich sauce on there and that beautiful chicken cutlet on top. That’s going to be our chicken breast meat with a

Sweet dashi omelet on the bottom on a rice ball. Put it at the bottom. It’s just full of like all the sauce. The rice is just absorb dip and the egg is creating a separate sauce as well. That is incredible. This is the pork tonkotsu And this is

You can see the beautiful broth they have on there. And look at all that rib meat. You can see the little bone and that stuff just looks so tender. You can push it on it just with this little soup spoon. yeah. Let’s go. All right. Cheers. my goodness. Casey, that was fantastic.

It was. Man, You guys got to come out here and check out and cameraman They have so many great options on the menu. And now, for more options, of course, but your vehicle, you got to head out to Jordan for to get more information for them.

Go walk the lot or you can go online that Jordan for dot com Casey I always say but we got to do it here he’s driving home right now let’s see what he says Shoot rockets Shoot, shoot. you’re okay Let’s do it. Coming up later on, Texas eats a look

At the newest location of a popular bakery in New Braunfels. And next on the show, we take a walk through the finds at Coleman Cellars, Vineyard and Stonewall for look at their blooming wildflowers and spring events. So don’t go anywhere. Texas Eats. We’ll be right back after the break.

Welcome back to Texas Eats. Now we’re here at Coleman Cellars in Stonewall to go on a tour of all their wildflowers that they have. Plus, we’re going to walk in the vineyards. We’re gonna get some great wine and some great bites. Let’s go check it out. And

Joining us now is the co-founder out here at Coleman Cellars, Jennifer Cobb. Thank you so much for having us. Hi. Thanks so much for coming out. Now in front of us, you have a glass of wine already poured for us that I’m super excited. I’m already ready to dive in. Right.

But right behind us is the reason for the season. You have a monarch waystation right behind us, which is a huge focal point. When you come out to the vineyard because you dine out here, you get to relax and you get to look at the beautiful butterflies out here.

Why is this something important that you wanted to have? Pollinators are really important for our environment, for everything that grows. So we have a monarch waystation here. So that includes about 26 different pollinators that are friendly for butterflies and other pollinators. You can even see right now we’ve got bees flying around.

There’s hummingbirds. And of course, when you come out here, you have to make sure you’re trying the delicious wines that you have available. And right now, the one in front of us. What do you have here and what are some of the notes that you can expect from it?

So this is the estate wine. Everyone here at Colman Cellars, it’s my absolute favorite at the end of the day. But actually any time of the day, it’s perfect. At any time of the day. One day we could. Like you said, you can’t go wrong with this one

And you can’t even get more local. So I love it. We’re going to go out into the vineyard out here, right? I’m going to walk around. Who are we going with and what are we going to be doing? We’re going to go find Zach out there.

He’s working really hard and he’s our winemaker, so let’s go see what he has to say. Joining us now is Zachary Raines. He is the winemaker and vineyard manager out here. And you got some wine with David. You know, good wine starts in the vineyard.

So that’s where we’re starting. What kind of wine is this? So this is our alley on echo estate. Atlantico first ever produced off the estate. So we’re very excited about it. We’re actually here in the middle of where everything’s growing. This is like phase one, right? Yeah.

Because you got to grow the grape. And right behind us you have an example of where this is at right now. Yeah, absolutely. So we’ve pruned our vineyard since then. The last three or four weeks, we have had our buds start to swell and then open up. These are flowers

That will eventually turn into grape clusters when we get to the flowering stage, which will be stage two down the road. Now after they’ve already grown, you have the grapes face to face three that’s happening over here. That’s the development side, right? That’s where you have a lot of the barrels happening.

And you have even further along where we get to actually try some of it, right? Absolutely. Yeah. We’ve got three vintages over there in the cellar. So we’ve got 21, 22 and 23. All right. Well, we got a glass here. Jennifer gave us a glass earlier,

So maybe we’ll get another glass when we go in there. Yeah. I love this place. I’ll follow you. All right, let’s go. So this is basically Cabernet and Tempranillo. Cheers, my friend. This has been a pleasure. We’re going to head on back and we’re going to go chat with Jen again, and she’s

Going to kind of walk us through some different bites that you have that you’re offering as well when you come out and enjoy the wildflowers. You so much. Appreciate it. Thank you, Jen, You have some different events coming up soon, including the eclipse, right? The first event coming up is on Sunday.

It’s called Blessing of the Vines. It’s family friendly. It’s dog friendly. You’re going to be tasting wine actually out here in the vineyard. Then on the 6th of April, we have an eclipse event. So that’s going to be going from 10 to 4. So we’ll have brunch and then we’ll have an Italian

Lunch with some lasagna, salad, all the carbs to keep you going for the rest of the day. And a lot of fun activities as well. So fun. Well, thank you so much for having us out here. You guys make sure you saw all the information on the bottom of the screen.

Follow Coleman Sellers on social media and go to their website to learn more information about all their products and, of course, all the events coming up. Cheers to you. All right. Here’s David now. We got a snack. All right. Awesome. Coming up next on Texas Eats,

A look at the newest location of a popular S.A. bakery in New Braunfels. So don’t go anywhere. Texas Eats. We’ll be right back after the break. Joining us now is general manager Casey Ogletree out here at Jordan for Casey. What’s going on? How are you? I’m doing great.

You guys got a lot of great deals on the lot. But the one right behind us, you got a great deal, all these Bronco sports, right? We do 20, 23 Bronco sport, Big Ben, only at Jordan Ford on our option plan to 99 a month to 99.

The other crazy out here it is trading the price is going just down and I really you are so competitive out here we are one big store and we are super competitive so my goodness. Well to stay up on all of these deals,

Make sure you come out here, walk the lot, and of course, go to their website w w w that Jordan four dot com. Welcome back to Texas Eats. Earlier in the show, we were in San Antonio to learn how likely make all of their cheesecakes at their production facility.

And now we’re in New Braunfels at their newest location to see how they’re putting it all together. See how they’re serving everything up. Check out the space. And of course, they got to grab some sweet treats. Keep my orders up. Hello? Anna and her team at Laika are over the moon

About opening their doors at their newest location in New Braunfels. We always knew that I-35 was, like, the busiest freeway in America so far. And the city is going really fast. So we’re happy we’re here. The storefront offers the same great cheesecake flavors available at the other spot,

Plus this location features a speedier way that grab and go. We actually have a drive thru for the first time and we wanted to test that. And so that was a goal. It’s like the first cheesecake drive through that I’ve ever seen. So if you haven’t had like it before, don’t worry.

The team is ready to give you an out of this world experience. I don’t think they will ever be able to try anything like that anywhere else. So I think it’s a great opportunity for them to try something new for sure. One of the cheesecakes we saw getting prepared earlier at the factory

Was their chocolate and hazelnut loaded Milky Way buffet. It looks fantastic on the inside. You have the chocolate, the hazelnut right on top as well. This thing looks over the top and we have to go for the front here. Check that out. The Milky Way buffet. That’s the bite. my goodness.

Has a little bit of nuttiness that you want. Super chocolaty, decadent velvet texture. And then on the bottom, the crust is just nice and crunchy, slightly chewy, but you have the cream pop on top. I tell you what, I usually go for the picnic in space.

This is definitely right up there with it. It is incredible. Great flavors. Out of control. If you love chocolate and you love Nutella, hazelnut. This is the one to get. Plus, you know, I had to try their new picnic. A lot of cheesecake. They have a pina colada.

Cheesecake. Check that out. Cherry on top. It’s a little lime chips on there as well. You’re going to get the coconut. You’re going to get some pineapple. A little bit of lime. I’m going to go for I want to get a little bit of everything with one bite. Right.

And these little jars are so perfect because they allow you to dig in there. Like that. Quick. All right, here we go. That’s the bite. Wow. my goodness. I know there’s sugar in here, and I know there’s a lot of things. It’s so light and delicate when you take a bite.

It’s like you’re eating a cloud. It doesn’t even feel like it’s. Almost guilt free. This is incredible. Wonderful textures on the fruit. You start the cherry right there and this little lime crunchies on top. Just seal the deal. It’s a lot of lime flavor, almost like lime zest.

And you see, like at the factory, everything’s made from scratch using great high quality ingredients. And you could taste that in every bite that they make. And this is no exception. This is out of control. Acidity, The creaminess, the textures. And that’s what the cherry on top right there. There you go.

That tastes like a holiday, like you’re on spring break vacation. Once you’ve selected all the cheesecakes that you want. Don’t forget to wash it all down with an espresso latte or a punched up lemonade. Like his new location in New Braunfels, right off Walnut Road.

Exit off 35. Come out of here. Check it out. It is so fun because you can get all these different cheesecake flavors and making it fresh in their factory in San Antonio, bringing it up to New Braunfels. You can get espresso drinks, you can get lemonade,

You can get different kinds of matcha drinks and all of the cheesecake slices, jars. You can even get big cheesecakes and you can get a taco. They got a drive thru in here as well. I tell you what, like a special. And who knows where they’re going to go next.

This is where it’s at for y’all. Don’t go anywhere. More Texas is coming up right after the break. Hungry for more Texas eats. Be the first to check out our exclusive content by searching Texas eats on YouTube. Plus, get notification since when we upload new content by subscribing to our channel,

We’re showcasing the best bites from across the Lone Star State, including burgers, pizza, barbecue and tacos. Search for Texas Eats. Subscribe to our channel and watch Texas Eats anytime on YouTube. Hey, it’s David Elder. And today on Taxes Eats. We’re traveling all across the Lone Star State,

Going to great restaurants you won’t want to miss. Get ready for a food truck cranking out some of the top brunch bites in San Antonio. Food is incredible. And the fact that you’re doing all of this out of a food trailer right here blows my mind.

Plus, we check out an award winning barbecue joint. Sister Dale. It holds up on its own way, but you can pull it apart. That’s exactly what you want. Out of good brisket. And a car pooling adventure takes us to a popular Mediterranean restaurant. Zelma, you’re a couple about. To know all.

That and more right now on. Texas Eats. Our first stop on the show is at a barbecue joint in Sister Dale, supplying Texas with one of the top brisket. Bites in the state. I smoke. My first brisket when I was in high school, so that’s about 20 plus years. Ago.

We don’t have to put that number on. I don’t know. Joe spent six years as executive chef at the world famous Gage Hotel in Marathon, Texas, before moving back to the Hill country with his family to take over Blackboard Barbecue. Joe is combining his culinary knowledge with his passion for Texas barbecue

To crank out some of the best Oakwood smoked meats and creative sides in central Texas. Now you’re making all the items that people have come to love here, and you’re adding your own flair to your whole spin. And I want to start here in the front

Because you have brisket, sausage and pulled pork. I want to grab this piece of you here in the front. I’m going to grab this one. You’re going to grab the one wrap behind them. You’re holding it over the finger. It’s got a nice fold to it. Great smoke ring on there.

And then the bark is beautiful as a nice crusty bark on there. It’s exactly what you want. Super tender. And of course, it holds up on its own way. But you can pull it apart. That’s exactly what you want out of good brisket. Right. So cheers to you. I think the brisket

You make and fantastic barbecue, that brisket is money. Thank you. My goodness. All the side items out here. Yeah. Quail. But talk to me about what’s going on here. What are. These? So we have the Texas Red Poutine. So it’s a play on poutine with chili.

We got some white cheddar and garlic cheese curds on our french fries. These are truffle taters. nice truffle fries. Now marks you, you know, Cajun style cream corn. We got your standard mac and cheese. A little breadcrumb topping, and then the looking bark lollipop. Look and lollipops that just rolls off the tongue.

That sounds fun. All right, now we’re going to go in the kitchen. You’re going to make an item for us from start to finish. What do you make it? So we’re going to do the smoke poblano brisket burger. That sounds incredible. Before we go here, take a fork, grab a beer with me.

All right. And we’re going to go in for this poutine right here because I got to get this before we go. Cheers to you. All right, let’s go make a burger. All right. So we’re going to do is we’re going to take this murder patty out and it’s been smoked there.

We’re going to set it on our flat top. So we’re at a medium right here and we’re just going to get a nice crust. Good fear on both sides. Ooh, that’s what you want to hear. Now, I need to grab some onions and poblano. All right, so we’re going to flip it.

Yeah, Look at that. So this is beef tallow with a little bit of garlic. Those are on some Martin rolls. Yeah, And go ahead and sprinkle the cheese onto the onions and peppers. Beautiful. And I’m going to spread a little Creole remillard. We’ll just top the burger off the top there.

All right. That’s pretty much it. Put it back on the bun. my goodness. Thank you so much for having us out here. You got some blackboard barbecue out here. And Sister Dale, get on out here. Order the whole board, Get crazy. Bring your friends and family. That’s the Bible. And all.

My amazing food. You got to come out here. Try. Are you excited for the new Godzilla Kong? The new Empire movie coming to theaters March 31st? Well, guess what? You don’t have to wait for the new Kong breakfast sandwich out here at Circle K. It has double the cheese and triple the beat.

We’re going to open one up right now. I’m super excited. We’re going to see what it looks like. Take a bite. Look at that. That is the Kong slam, which this thing is absolutely loaded. Bacon in the middle. Two pieces of sausage, egg, cheese.

And then you got that English muffin on the outside. If you’re feeling hungry after you eat this, you will not be hungry anymore. It’s a Kong sandwich only available at Circle K for 499, while supplies last for limited time taking the bite. This is legit amazing. Come try one right now.

Now we’re here in the King William area in San Antonio in Southtown to check out a pizza joint that is making outstanding pastas, chicken wings and some incredible pizza, including a double layer pizza that you have to see. Let’s go inside Pizzeria Vesuvio. Joining us now is co-owner and chef out here

At the restaurant, Anthony Rodriguez. Thank you so much for having us. Thank you. Talk to me about the restaurant itself. How did this get started? Well, the three of us all worked for another restaurant and we decided to kind of branch out on our own and start something new.

So hand tossed pizzas done right here to order. I want to talk about this one. Simple chicken pesto with a beautiful cheese and fresh sliced base. This one right here. Cheese blend, right? Yeah. So it’s similar to a four cheese, as we call it, the Bianco.

And it comes with Alfredo sauce, seasoned ricotta cheese, butter, cheese and fresh basil. Also on that. One, this one right here. And that’s the signature. This one is named after the restaurant Vesuvio. So it’s our fresh marinara sauce, pizza sauce, pepperoni, mussels and jalapeno. You’re in love. Delicious.

Now you’re going to make for us a pizza from start to finish. Yeah, We’re going to watch you go through the process. I might even help. What are you going to make for us? We’re going to do our King William Pizzas, named after the neighborhood we’re in. Let’s do it. Come on,

Aunt Anthony. So what’s the first thing you do to make the double layer pizza? Pizza? You get two fresh nos. Okay. And I’m going to roll them out just a little bit. You don’t want to go all the way to the edge because that’s going to be the crust. All right.

So you have one done. So do I need to do this one as well? You’re going to. Roll that one out a little bit, some the size. So now we have our girls. Now what’s the next one? Now your technique as I use these two fingers. All right. So to hold it underneath

And then you’re just going to work and pull with your thumbs. Of course, it’s a hand toss, so you got to toss it. Okay. All right. All right. So do I need a hand toss this guy? Yeah. All right. I can handle it. Nope. Okay, let’s see.

So just with one hand, flip it the other way. Hey, hey, hey, hey. So next step, we’re going to switch this one over here, and we’re going to get a grab a handful cheese right to the center there, grab some seasoning, pour all over on top here. Now in line with the cheese.

Wow. Okay, so grab it from the corner. I’m going to roll it like a burrito here. Now we’re going to put some sauce on top. Okay? All right. And I put a little more cheese on top, so I get a big handful I can spread all around. And then pepperoni is all over.

Next step is the oven all right? How long do you put this in the oven for? Our oven gets about 600 degrees, and we keep it in the oven for about 5 minutes. For the pizza. Just came out of the oven. Thank you so much for making this with us.

Come on out of a Sylvio Pizza. It’s here in the King William area. Cheers to you. That’s the vibe. wow. That’s my bro, wow. Coming up later on, tech seats. Get ready for a food truck cranking out some of the top brunch bites. And San Antonio food is incredible.

And the fact that you’re doing all of this out of a food trailer right here blows my mind. And next on the show, a car pooling adventure takes us to a popular Mediterranean restaurant in Selma. Europe, offering a four point. Five no. Don’t go anywhere.

Texas eats. We’ll be right back after the break. Welcome back to Texas Eats. Now we’re here at the Jordan Ford dealership. And joining us today is general manager Casey Ogletree. How’s it going? Good. How are you? I’m doing great. Now it’s time for my favorite segment of the month.

Carpooling with Casey. Are you ready? Absolutely. I’m going to take you somewhere special today. We’re actually going to have some special guests with us as well. Okay. You like Greek food? I love the Mediterranean cuisine. Yes. Well, we’re going to a San Antonio staple here for police.

Have you been? I love it. Okay, good. I do love you. Okay. So we’re going to go to the police for actually going to meet up with Mark and we’re going to talk with the owner, Nick. And we’re gonna learn all about the police

And we’re going to eat a lot of great food. Ready? I’m super excited. Let’s do it. Now. We’re inside of the restaurant. And joining us right now is founder and CEO Nick Anthony. They do so much for having us. You have a message. man.

I mean, if you make food like this, we’re here all the time. We all miss. You Got it. We also have Mark with us here, Casey, of course. Now. Talk to me about the restaurant, though, Nick. Like, how did you get started with the boys. Being a third generation restaurant guy?

It’s in my blood. I worked in the family business for a number of years and decided I wanted to be on my own and just came up with this concept with Papoulias. What does the name mean? Papoulias means grandfather. Grandfather. In Greek and I am now as a six months ago.

Tomorrow I’m Grandpa. I’m a part of Europe. I’m a popular now for most of this dish, which is called the feast for a good reason. Talking about all the elements on there, there. Is a scare of shrimp. You grill shrimp, grilled chicken, grilled beef, grilled lamb.

We have the sliced euro meat right here. And then, of course, we put our famous Greek salad and then the tomatoes, pita bread on the sides. There’s the puff pastry, which are called therapy done spanakopita, spanakopita, spinach pie, literally. And if it does cheese pie. We’re all learning something right now.

This is great. I know that the name. It’s really all Greek. Yes. And double lamb burgers. Talk to me about that. This is a David Elder’s special. And we ground lamb. We have it here. It’s ground. It comes in, and then we add spices. And I’ve got a special spice

That I really can’t tell you because it’s a secret. I love secrets at restaurants. I’m going to cut into this. Get out. Okay. I’m going to cut it in half. And the other thing that we put on here is a set of basil spread. It’s our own creation.

And again, secret stuff, Double lamb. Now these are third pound patties. Yes, sir. Everybody cheers for the cheers. Cheers. In the middle. CHEERING in the middle. Cheers. And that’s the by mantra. wow. It is love. there’s a degree of the world out there that thinks they’re not going to like lamb.

That’s really important. They thrive. LAMB Yes. LAMB is fantastic. The zoo’s. Peter, this thing is loaded up, and this is they call it the zoos, because you have just, like, stacked it full of meat, onions, tomatoes, natsuki sauce in there, the pita bread. Nick, thank you so much for having us out here.

I know that Mark really wanted to be here with you to talk about this and I know that’s really special for Mark. I tell you what, it’s special for everybody. You come out of the boys, you’re going to get hooked up, you’re going to meet great people,

And you’re going to get delicious food. Pasta by chance. All of them. Next on the show, get ready for a food truck cranking out some of the top brunch bites in San. Antonio have a little muffins over here. Right? This one, It’s a lavender lemon blueberry muffin.

So this one, it’s a carrot cake. This one is just a plain blueberry. Don’t go anywhere. Texas eats. We’ll be right back after the break. Now it’s time for sandwiches with Sears. And today we’re making a cheese steak sandwich. And I’m showing serious how to make.

Okay. Yeah, he had to try some before he cooked it. Mushrooms, red onions, parsley and garlic and a hot cast iron pan. Then you got these thinly sliced ribeye. Now, this is delicious. Put a little bit of seasoning on the outside. Garlic powder, salt and pepper. Right. Don’t do a charcoal grill.

Cook them to your liking on the inside. Load it up Duke’s mayo into the sandwich goes the meat. You put all those veggies that you got right out of that cast iron torch up some problems. This is crazy. I love Sears. The sandwiches with Sears, you know, they’re delicious.

I’m glad that the Sandwich king, of course, that has. Approved of this sandwich. Welcome back to Texas. Now we’re here in San Antonio in Southtown to check out a food trail that’s making some amazing bites. In fact, they are nominated for one of the best breakfast and brunch places in the city.

Let’s see what they got cooking up at Culture Cafe. Joining us now is the owner out here at the food truck, Cindy Ruiz. Thank you so much for having us. Thank you. Thank you for coming. I mean, this food looks absolutely incredible, Colorful. I mean, beautiful presentation.

Talk to me about the name of the Food Truck Culture Cafe. What does that mean? Culture for me is the love language for humanity. Doing this business is not just about money. It’s about your story, too. And I want the people to feel that. That’s very beautiful. Bringing your hug. That’s very nice.

I mean, you could just tell by the way that your food is represented. And you can tell every little bit of it is attention to detail. So this one is the chilaquiles with an overeasy it. You know, so we had them black refried beans, sour cream, queso fresco, pickled onions, cilantro.

We actually make our own chips. Cut into it. Look at that beautiful cook on the egg as well. That’s the life and give me some love. Delicious. my goodness. There’s a sandwich that you’re making the bagels in-house, and then you have jalapenos and cheddar cheese inside the bagel.

Talk to me about the sandwich right here. With the over easy egg smoked palomino, avocado pepper, jack cheese and bacon. So once again, I’m going solo on this. Okay? Yes. When you want a breakfast sandwich, this is what you’re looking for. All right, That’s the bite. This is so delicious.

And I love the flavor. The texture on the outside of the bagel is incredible. Has a nice crunch to it and has a good little amount of spice. But I tell you what, it’s the insides, the avocado on there, the bacon, a little bit of that ham on there as well. The egg.

You also have a little muffins over here, right? This one, it’s a lavender lemon blueberry muffin. So this one, it’s a carrot cake. This one is just a plain crumb blueberry. And this is a dense muffin. It’s a jumbo. It’s a it is. It’s a jumbo muffin. Those are more Yet this.

Those are big in. Actually, it’s a sour cream. It’s big in the cheese is big and completely vegan. Here we go. That’s about. I love that. You wouldn’t even know it’s vegan, because when you take the bite, it does have that little like there’s actually so under the control here.

So it still has the flavor and the seasoning of regulatory. So and so when you take the bite, you have all the elements that you want and it’s really good. You also have an eclectic group of drinks and coffees and all different kinds of stuff.

Cindy, thank you so much for having us out here. For Goodman. Culture Cafe is one of the most special places that we have visited for the show. I love your story. I love your passion. Your food is incredible. And the fact that you’re doing all of this

Out of a food trailer right here blows my mind. You guys have to go check them out. And you said you’re looking at a second location, right? So be on the lookout. Follow them on social media. Come out here, grab a drink, grab some food. Talk life with Cindy. She’s amazing.

Just enjoy yourself. I’m really. I’m blown away by everything. This is really, really good. Thank you so much for watching today’s episode of Texas Eats. And to get more information and a map on all the restaurants that you’ve seen on today’s show. Just go to our Web site, Cars.com slash Texas Eats.

Don’t forget to follow us on social media at Texas Eats, TV on Facebook, Instagram and Twitter. And don’t forget to join us every Saturday at 10:00 in the morning and 11:00 at night right here on Case at 12, because this is how Texas eats. yes, that’s yes, that’s the one to get y’all.

This one’s like a crazy punch of flavor to the fight. And we get these little that’s just nuggets of joy right there. That’s all for me. Below me. You can handle it. Nope. Okay, let’s see. So just one hand. Flip it the other way. Okay? Okay. And I’m going to actually

We’re going to segway into how you can gain £35. Let’s do it here. The South High School serves about 20 plus years ago. We don’t have to put that number on TV. No, no, no, no. This is the pizza right here. We’re ready. Ready? In three, two. That’s it. Done. Thanks, David.

Thank you. Thank. Hungry for more Texas Eats. Be the first to check out our exclusive content by searching Texas eats on YouTube. Plus, get notification when we upload new content by subscribing to our channel. We’re showcasing the best bites from across the Lone Star State, including burgers, pizza, barbecue and tacos.

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