The Best Dishes Eater Ate in San Antonio in June
200 E Grayson Street, #100
It's hard to choose a favorite from the magnificent dishes I had here, but the Pishkado crudo was a shared plate I ate entirely by myself, which speaks pretty loudly to its quality. This iteration was made with a base of red snapper cut into squares, mixed simply with cucumber, red onion, and radishes in equal-sized pieces, plus cilantro, mixed into a tahini-based vinaigrette with dollops of rich olive oil. The small touch that made it stand out was the use of whole coriander seeds, rather than ground coriander. At just the right moments, they added a bigger crunch than the vegetables, and a jolt of flavor in an otherwise mild dish.
812 South Alamo Street, Suite 103
The tasting menu at Michelin-starred Mixtli celebrates a 20-ish year period in history, up until the Treaty of Guadalupe Hidalgo was signed in 1848. Through that lens, the kitchen uses cooking techniques and ingredients from Mexicans, Texicans, Spaniards and other Europeans, as well as Indigenous Americans who roamed the larger land that was Mexican territory.
There are many standout dishes, but one that captured my attention was a course of acorn and pecan mole over root vegetables with amaranth, a South American seed similar to quinoa. The sous chef who served it that evening explained that the acorn in the mole is in the form of flour, which was taste-tested from the few varieties available until they found the right flavor. Pecans, acorns, and root vegetables are all things the Indigenous peoples of the area would have gathered. The chef left them uncut and imperfect, with long, twisted growths and roots intact.
Most of the people waiting in line ahead of me at Pinkerton Barbecue for lunch were there for the meat. I was there for the Baller Mac and Cheese — a large serving that comes with a scoop of moist brisket, and a serving of extra cheese spooned over the top. The mac and cheese here is already great, with slightly oversized noodles and a good combination of cheeses that makes it nostalgic, similar to the boxed stuff, but melty enough that you know they used the good stuff.
221 Newell Avenue, the Pearl
If there are beets on the menu, I am ordering them. And anyone who loves beets should order the version on Isidore's menu right now. The embered vegetables are roasted over the already-fired grilled bones from some of their steaks, and served in a fermented black persimmon-based sauce. The secret ingredient hidden under the beets is pecan butter — something the staff says is always on the menu here in some form or another. It would have never occurred to me to put these ingredients together, but they work so well. The creaminess and sweetness of the pecan butter mixed with the earthy beets do not change the profile of the ingredient, but bring out a little of their ripe sweetness. The sauce also has a touch of acid that balances the dish.
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Buzz Feed
07-08-2025
- Buzz Feed
28 Home Decor Items That'll Impress Your Guests
A set of new cabinet pulls, because why drop serious cash on new cabinetry when swapping hardware alone will give your kitchen the facelift it truly deserves? Trust me, it'll look like an HGTV reveal. A set of amber soap dispensers here to turn basic bargain-brand soap into a luxe aesthetic flex, proving sophistication doesn't have to break your budget. A wine stain-removing spray that'll turn any red wine disaster into a distant memory, letting you pour that third glass with absolutely zero regrets. An outlet light so subtle, your guests will think you installed custom lighting. Plus, your midnight snack runs just got infinitely safer (no more bruised shins!). A gold watering can and mister that'll double as chic decor, so even when your plants inevitably don't make it, you'll still have something pretty to look at. A set of peel-and-stick floor tiles because you deserve a flooring glow-up without demolition, drama, or dipping into your savings account. A clever faux-book storage box that hides your unsightly router and cords, giving your shelves more of an "I read Jane Austen" vibe and less "I pay too much for Comcast." A create-your-own countertop kit here to give your kitchen bougie vibes on a budget — Chip and Joanna, who? An under-cabinet wineglass rack that'll elevate your kitchen from average to Michelin-star, making even boxed wine feel classy. A dual under-the-cabinet trash system you can use to hide your garbage and recycling, instantly upgrading your kitchen and making it feel more luxe. A sleek digital clock with a mirrored face that'll serve stylish decor by day and let you know how many hours of precious sleep you have left at night. A complete gallery wall set to transform your space from "unfinished dorm room" to "Pinterest-worthy oasis" in a single afternoon. A fabric defuzzer that'll rescue your favorite chair from your pet's "art project" and give your furniture a second life without expensive reupholstering. A TV cord cover you can use to banish unsightly TV cables, making your living room look streamlined, intentional, and frankly, expensive. Some Shoe Slotz so your closet stops looking like a chaotic shoe mountain and finally feels like a boutique display. A set of blackout curtains here to save your weekend sleep-ins from early sunrises. Plus, they instantly level up the cozy factor in any room. Adhesive backsplash tiles that'll have your friends convinced you splurged on a renovation, when, in reality, it cost you less than brunch. A stainless steel cleaner here to erase fingerprints, smudges, and questionable cooking mishaps — leaving your appliances looking straight-out-of-the-box new. A three-tier bamboo rack that'll organize all your odds and ends, bringing a dose of calm and clarity to your previously cluttered corners. A flat outlet plug to neatly conceal all the cord mayhem behind your furniture, giving your room the sleek, polished vibe you've always dreamed of. A set of minimalist hooks so chic, you'll actually want to hang up your jacket and bag instead of tossing them onto the nearest chair (or the floor). A marble self-adhesive film that instantly upgrades any surface, turning boring countertops or tables into something straight out of a West Elm catalog. Light-dimming stickers to finally eliminate those pesky, sleep-disrupting LED lights, so your bedroom can achieve true pitch-black bliss. A hexagonal toilet paper holder that'll add unexpected style to your bathroom and guarantee your guests never face the awkward "where's the TP?" scenario. Some velvet slipcovers guaranteed to rescue your sad, worn-out sofa, giving it new life and making your living room feel like a chic boutique hotel lounge. A set of NoNo Brackets that'll let you hang curtains without sacrificing your security deposit, as it cleverly allows you to hang a rod *without* drilling into the wall (!!). A cord organizer here to turn your messy cable situation into an Instagram-worthy "after" photo you'll want to brag about. Garage magnets that fake the look of an expensive carriage door, instantly boosting your home's curb appeal with zero effort.
Eater
30-07-2025
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Oat Milk Powder Saves Me From So Many Last-Minute Grocery Trips
is the senior commerce editor at Eater. She has more than 15 years of experience in culture journalism and food media, grew up in an Italian restaurant, and is always down to order for the table. Confession: I once accidentally served a man I was dating a bowl of granola with two-month old cashew milk in it. Worse yet, he immediately clocked it as tasting 'off.' I quickly grabbed a spoon and confirmed that it had an eau du garbage, then apologized profusely and tossed it immediately, but the damage had been done. While there were no lasting health ramifications, I felt pretty terrible about it. I had rolled the dice with an apparently vintage box of cashew milk, and it was not cool. It was sitting in the door of my fridge for an ambiguous period of time that felt like 'a while,' but not dangerously so. That happens often, because as a person who lives alone and just finds use for a splash or a half-cup of dairy-free milk here and there, I am rarely able to get through an entire box within its expiration window. And until recently, I thought that this was just an unfortunate fact of life, similar to the 'How It Feels When I Buy Another Bag of Spinach Just to Rot in My Fridge' shared experience meme. I've made a glorious discovery that seems to be the antidote to this problem: oat milk powder. When I first heard of it, I scrunched my nose; it felt like a riddle about a solid becoming a liquid becoming a solid again. But once I thought about it, it actually made so much sense. Made by a brand called Wildly Organic that also makes other interesting foodstuffs such as coconut syrup (which I love in my yogurt) and fermented cacao nibs (surprisingly addictive), it's a shelf-stable form of oat milk that just requires a little zhuzh back to life by mixing it with water or into another liquid, and voila, you have the creaminess you need without having to turn into the Math Lady GIF trying to remember how many days ago you opened your box of oat milk. Here are a few uses I've already found for it, after having a bag for only a week: Use it as coffee creamer I simply cannot drink black coffee. I couldn't care less what that says about my character (I don't believe you're more special for suffering through joylessly bitter bean water), but it does create an issue if I wake up to the horrific discovery that I'm out of half-and-half. Schlepping to the grocery store at 8:30 in the morning feels at best inconvenient and at worst torturous. If you have oat milk powder chilling in your cabinet, this is not an issue. Instant cortado — thank you! You can just throw a couple of spoonfuls in the bottom of a mug or glass, top it with a double shot of espresso, mix it with a mini whisk or one of those handy frother things from Amazon, and you've got an impromptu cortado. (It has just three ingredients — oats, coconut oil, and enzymes — so it's sort of like a healthier, hyper-minimalist version of Coffee Mate.) Blend it into a smoothie Throwing a spoonful into your smoothie makes it extra-creamy and smooth. Since the flavor is pretty neutral, it enhances texture while letting your fruit, protein powder, or other ingredients take center stage. Creamy smoothie without ever having to do a sniff test Add it to oatmeal I love Trader Joe's instant oatmeal with flax, but instant oatmeal can end up a bit watery if you don't absolutely nail the ratio of hot water to cereal. I've found that adding about a tablespoon of oatmeal powder results in a perfectly creamy porridge. Truly rich and divine (but still healthy) oatmeal Make a latte or milk tea on the road As someone deeply committed to a creamy caffeinated beverage every morning, I've encountered situations where I'm staying at a hotel or with a friend and don't have access to oat milk, half-and-half, or any other suitable substitutes for topping off my espresso or tea. You could decant a bit of oat milk powder into a zip-top bag or small container and bring it with you to ensure that you could make a proper latte no matter where you're staying. An easy add-in to instant coffee or in-room tea Mix it with water and use it in anything else While the powder itself is handy to add to a plethora of things, let's not forget that when mixed with regular old water, it easily reconstitutes into oat milk that you can add to cereal, drinks, baking projects, soups, sauces, mashed potatoes — the list goes on. Use it to make hot chocolate; add some to pudding, cake batter, or even to a bath for extra-moisturized skin. In short, this stuff is kind of magical — and now that I know of its existence, I'll be keeping it on hand at all times (and I promise I'll never serve a houseguest spoiled cashew milk again). Oat milk powder is available at Wildly Organic. Sign up for Eater's newsletter The freshest news from the food world every day Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Eater
29-07-2025
- Eater
An Honest Taste Test of Banza's New Brown Rice Pasta
is the senior commerce editor at Eater. She has more than 15 years of experience in culture journalism and food media, grew up in an Italian restaurant, and is always down to order for the table. I'm in a complicated situationship with gluten. I eat it, unremorsefully and often, but about 46 percent of the time, it makes me feel like a dejected bag of garbage on a New York City sidewalk. I've spent years trying to identify exactly which dishes, forms, and quantities tip me over into diminishing returns, but answers remain elusive. I can raid the sourdough bread basket at Musso & Frank and feel perfectly fine, but if I eat a sandwich on focaccia I'm in danger of falling asleep standing up for the next six hours. Bagels are completely out of the question (they make me feel abjectly terrible, even when they're free in the office), but cookies are not (the last bite I took before writing this sentence was of Last Crumb's phenomenal Donkey Kong cookie). I love pasta wholeheartedly, but it's always been a gamble; a heaping pile of spaghetti will go down just fine one day and level me another. I feel fortunate that when I eat wheat I'm in no identifiable medical danger other than feeling rather crummy, but I've become increasingly 'gluten-free curious.' Just as I still enjoy a lot of vegan food despite rejoining meat-eating society over 13 years ago, I am always intrigued by gluten-free substitutions and facsimiles — but only if they taste good. And from what I can see, just as with vegan food, gluten-free food is getting better and better; look no further than my Eater colleague Nicole Adlman's rundown of the best gluten-free pastas to see just how far we've come. So when I found out, as a food writer, that Banza was dropping a new line of brown-rice-based pastas this week, I was curious as to whether they could continue to elevate the realm of wheat-free cooking. A press image of Banza's new brown rice penne; but how would it taste IRL? Banza Why are people so obsessed with Banza? As far as gluten-free pasta goes, the popular brand Banza has singlehandedly raised our standard of what a bowl of wheat-free rotini can taste like: like the comforting, classic, non-gluten-free pasta you likely grew up eating and loving. That's all non-gluten-eaters ask for; nothing crazy, man, just pasta that's just as good as the stuff made with wheat. Banza gets top marks from discerning gluten-averse diners thanks to its al dente texture, nutritious composition, and ease of cooking (in our gluten-free pasta gauntlet, Nicole especially loves the brand's bucatini). Known for its high-protein, high-fiber, chickpea-based dried pastas, Banza is also currently the largest gluten-free 'better for you' pasta brand in the industry (and, remarkably, the fifth-largest pasta brand in America overall). Why would a brown rice pasta drop a big deal? Doesn't sound very… sexy, let's be honest. But a lot of people prefer the texture of brown rice pasta to chickpea pasta because (generally speaking) it's less chewy, less gummy, and more akin to wheat-based pasta. Plus, it has a more mild, neutral flavor than chickpeas, making it a closer dupe for traditional noodles. Banza's brown rice pasta is made in Italy (elegante!); is non-GMO, vegan, and kosher; and has something called 'CleanScan certification from The Detox Project' which basically means it's been tested for 400 nasty chemicals and pesticides and came out with a perfect report card. In other words, this is a clean and 'healthy' noodle, which might alleviate certain concerns that come with eating conventional wheat pasta — and so it might appeal to a wider audience for a broad range of reasons. OK, so how does the brown rice pasta taste? Could it outperform Banza's chickpea pasta in taste and texture? Let's find out. I decided to start with the penne; I have been experiencing a major hankering for penne alla vodka recently (because when am I ever not?) and it seemed like an opportunity to see whether the brown rice pasta is truly an improvement upon Banza's signature chickpea product — and how it compares to good old wheat pasta. A short rant about putting cottage cheese in pasta sauce At first I attempted to make the penne alla vodka on Banza's site; it sounded pretty solid, but my one concern was the use of blended cottage cheese in the sauce. On not one but two previous occasions, I have attempted to make 'high-protein' penne alla vodka or some other bastardization of the Italian classic that included blended cottage cheese, and both times, the sauces broke and curdled. I approached this recipe optimistically but skeptically, wondering if the cursed outcome could be avoided. Guess what happened this time? When I added the blended cottage cheese, the sauce curdled and turned grainy and a bit sour. Surprise! I had to throw it out and start over. (I will eat Good Culture cottage cheese out of the container any day of my life but I am never, ever putting blended cottage cheese in a creamy pasta sauce again. Heavy cream, I shall not forsake thee.) Unfortunately, the only vodka I had on hand was the last of my Belvedere — RIP. Anyway, after that fiasco, I did what God intended: found a penne alla vodka recipe with a 45-paragraph intro on a highly SEO-optimized recipe blog and used that, and it turned out perfect. As I was saying, the penne alla vodka… Taste this photo. Now, as for the brown rice pasta itself: The penne cooked to perfection in about 13 minutes, accurate to the directions on the box. While I like Banza's signature chickpea pasta, there's no doubt in my mind that I prefer the more toothsome, bouncy texture and neutral flavor of the brown rice pasta. I like a slightly post-al-dente soft noodle when it comes to penne, and with chickpea pasta, there is an inescapable level of chewiness that some people appreciate but which doesn't align with my preference. An impressive showing. H0w about the other brown rice pasta shapes? I also made some of the macaroni (sorry, elbows), and again, it was completely comparable to classic macaroni; perfect for mac and cheese, mac salad, or, in my case, a base for a spicy mapo tofu sauce that I bought at the Japanese supermarket. The rotini was my third and final experiment (for this round; I will be buying these again, no doubt), and I prepared it with a simple sungold tomato sauce (the farmers market is poppin' right now) and some mozzarella. I shared the final product with two friends and they repeatedly commented on how they couldn't even tell it was gluten-free. They also expressed pleasant surprise at how nice the texture came out (again, that it wasn't too chewy, as people often expect with GF pastas), and how well it integrated into and transported the tasty tomato sauce. The rotini in a summery sungold tomato sauce — looks, cooks, and tastes exactly like traditional rotini. Gluten-free pasta and the issue of leftovers Another issue with chickpea-based pasta (and gluten-free pasta in general) is that it often reheats poorly, turning into a sort of stiff, gummy texture that makes it hard to enjoy leftovers. Good news: Brown rice pasta doesn't have this issue, so I was able to microwave and enjoy next-day servings of both the rotini and the penne alla vodka without issue. Both gleefully sprung back to life as though they hadn't been sitting in my fridge for 18 hours. The verdict: The brown rice pasta is — I promise — virtually identical in flavor and texture to a solid wheat-based dry pasta. Again, that's all we ask for as gluten-sensi people: something just as good as the gluten-packed version. So, brown rice pasta vs. chickpea pasta: Which is better? That being said, the brown rice pasta lacks the chickpea pasta's boost of protein and fiber. (Banza's chickpea pasta has roughly twice the protein and fiber of regular pasta per serving.) I'm one of those people who tries to eat A Lot of Protein because I'm a bit of a gym rat, and in that context, high-protein pasta feels like a godsend. A two-ounce serving of the brown rice pasta offers a bit of protein (six grams per serving) and four grams of fiber, but the chickpea pasta offers nearly twice as much (12 grams per serving), plus nearly twice as much fiber and iron, and notable amounts of vitamin B6, folate, biotin, and other valuable nutrients. I personally appreciate that Banza's chickpea pastas aren't just wheat-free, but that they also offer enhanced nutritional value, so that's a consideration if you're choosing between a chickpea or brown rice base. It all depends on your priorities: If you're coming from more of a protein-hunting, nutrition-focused mentality, Banza's chickpea pasta will surely continue to do the trick. But if you just want a damn good bowl of penne alla vodka or mac and cheese, the brown rice pasta line is here to prove that gluten-free isn't just in its 'just as good' era; it's entering its 'maybe better' moment. Banza's new line of brown rice pasta is available today and onward.
