Chorizo tacos at Austin's Arandas #3. Photo: Jessica S. Ralat
A whopping 69 percent of poll respondents told this recent Brooklyn-to-Austin transplant that the Lone Star State's tacos were the best in the nation and relayed some excellent suggestions. We were able to sample some 40 tacos around Austin, setting them against the closest Sunset Park, Brooklyn, counterparts we could find. Here's one taster's subjective opinion. (Austin is growing on him.)
6. Austin's Arandinas (suggested by Slashfoodies Lacey and LP) pork taco vs. Brooklyn's Matamoros cabeza taco: Arandinas' juicy, eminently scarfable pork taco went head-to-head with Matamoros', uh, cow head -- and triumphed. Winner: Arandinas, Austin.
5. Austin's Mi Madre's Restaurant (suggested by Jodi and others) Pork Adobado vs. Brooklyn's Matamoros Enchilada taco: Anticipating a chili steam engine from this red-sauced breakfast taco, we instead found spiceless goop in a flour shell ill-matched to its flurry of onions and avocado slices. The slightly spicy red enchilada taco at Matamoros is still the one we hold dear. Winner: Matamoros, Brooklyn
The taco may be the perfect food. Portable and unassuming, not to mention affordable, it proffers fuss-free enjoyment for most everyone. This Slashfoodie's recent move to Austin, Texas, after residing in the taco mecca of Sunset Park, Brooklyn for three years has led him to sample Lone Star State tacos whenever possible. Naturally, a mano a mano Austin versus Sunset Park contest was inevitable.
Austin's taco scene skews toward what some might call "gringo fancy," characterized by the prominence of flour tortillas and nontraditional ingredients like bison and basil -- and fish, which is found infrequently in Sunset Park.
Brooklyn tacos, on the other hand, pay homage to one of the neighborhood's main demographics, Mexican immigrants, with tacos wrapped in two corn tortillas. They typically contain nothing more than a meat filling -- goat, lengua (tongue) and cabeza (brains) are among commonly selected options -- minced raw onion, cilantro, a spritz of lime and an optional flurry of queso fresco (white cheese).
Wyatt McSpadden, author of the recently published "Texas BBQ," leads readers on a tour of the seedy under (pork) belly of Austin's barbecue joints.
Viva cheap eats! Taco Journalism's Armando Rayo shows a reporter how to negotiate Austin's extensive taco truck demimonde, exploring the good, the bad and the incredibly delicious.
Andrea Abel considers the many variations of the classic matzo ball soup, with tips on how to personalize a Passover favorite.
Addie Broyles explores the history of Easter eggs and gives tips for natural dyeing.
Charleston Chef Kevin Johnson talks about his favorite methods for going whole hog with snout-to-tail-to-trotter pig preparation.
A weekly look at the draft selection at beer-friendly bars across the country.
The Ginger Man began as a Houston legend. Opening in 1985, some consider it to be the first true multi-tap bar in America. By 1994, locations had opened in Dallas and Austin making it a Texas-wide phenomenon (a fourth establishment opened in Fort Worth in 2007). And in 1996, The Ginger Man moved up to the big city (though, yes, Houston is quite a big city) when a "cousin" location, inspired by that original Ginger Man spirit, opened in New York City where people pronounce the word Houston a little bit differently. (Since that time, the NYC pub has even expanded with two locations in Connecticut, Greenwich and Norwalk. Phew.)
But let's get back to that original Ginger Man. Still going strong well over 20 years later, The Ginger Man has taken up the power of the internet to keep their current draft list online. As they say on their site: "We're making a new effort to keep [our draught beer list] page updated, since it is arguably the most important page on the whole web site." Here, here.
After the jump, let's take a look at what The Ginger Man is currently serving up on tap...
The newest issue of Cooking Light, which is their 20th anniversary issue, has the magazine's choices for the top 20 cities in the US, based on 15 criteria that they feel embody their "Eat Smart, Be Fit, and Live Well" philosophy. They looked at fitness, health and exercise data from the Centers for Disease Control, the number of parks and recreation areas (and how often they're used) from the Trust for Public Land, restaurant ratings from the Zagat Survey and James Beard Foundation, and the USDA's farmers markets listings. Everything was evened out on a per capita basis and the cities with the most of everything made the top cut.
One of the top ten cities will be featured each month in the magazine this year, so readers will have access to information about all the things that got the city their ranking.
1. Seattle, WA 2. Portland, Ore. 3. Washington, D.C. 4. Minneapolis, MN 5. San Francisco, CA 6. Boston, MA 7. Denver, CO 8. Milwaukee, WI 9. Philadelphia, PA 10. Tucson, AZ
I went to
graduate school in Philadelphia, and lived only a few blocks from the famed La
Colombe Torrefaction. I was a student, it was far too hip for me - but I did stop in once or twice for a croissant
and what Food & Wine Magazine calls their "silky cappuccino," naming the caffeinated hotspot the
top U.S. coffee "bar."
As I've only quaffed java at one of their top five spots, though, I can hardly be a judge. What do you all think:
are they missing anyplace else that's truly paradise in a French Press?
The newest issue of 
I went to
graduate school in Philadelphia, and lived only a few blocks from the famed 
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five
