Tag: restaurant reviews

March music madness, food and follies

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Above: Bottlecap Mountain playing at The Highball

Not sure how many people were registered officially for the first four days of SXSW 2024 (SouthBy ’24), but there were more than 75,000 from 100 countries in 2023. Those are mainly the techies. Add in the film and music festival attendance throughout the week, and the number doubles. There were somewhere in the range of 1,500 acts scheduled, not counting the unofficial ones rippling across music venues throughout the city.

In other words, Austin was hopping.

We are among the fringe attendees who avail themselves of a couple of the many free or low-cost events not requiring badges. Some snapshots from those, several at The Saxon Pub, are found below, along with a snippet of Bottlecap Mountain’s new “I’ve Got Something for You.”

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Postcard from Oviedo, Spain: Exploring Asturian cuisine

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Above: Traditional cachopo of beef filled with serrano ham, goat cheese and caramelized onions at LaMasBARata

With Oviedo our only stop in Asturias during a trip last spring, we opted to sample some of the dishes of which the region boasts. This is not to say we didn’t stray a few times, as photos from these restaurants we patronized show.

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Postcard from Morelia, Mexico: Polishing off a few more meals

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Above: Chiles capones filled with salsa de guacamole at La Guarecita de San Agustin

The first time we peeked into La Guarecita de San Agustin, I rejected it. Having lived in San Antonio for about four decades, the restaurant’s interior decor, waitress uniforms and even logo reminded me too much of some old-school, Tex-Mex restaurants from home. In other words, it gave me the impression it was designed to attract gringo tourists. But later, some friends wanted to try it, and we found it packed with locals.

A platter of plump fried charales caught from nearby Cuitzeo Lake as a starter improved my attitude. Then, La Guaracita introduced me to stuffed chiles capones (the featured photo), which I loved. Instead of a specific type of chile, the name is derived from “gallo capon,” a term for a rooster emasculated for fattening. For chiles, emasculation refers to reducing the heat factor by removing the inner ribs and seeds. The chiles in this case, I believe, were regional dried chilacas – pasillas – deeply rich in flavor but not overly spicy.

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