Public News (Houston) - - PUBLIC NEWS CD REVIEWS -

Tu­larosa South­west­ern Grill is not only the new­est taste sen­sa­tion in King­wood. It is the cul­mi­na­tion of a life­long dream of RC Gal­le­gos' to bring to fruition the cui­sine that he and his mother's side of the fam­ily de­vel­oped and en­joyed for decades. RC Gal­le­gos, fa­mous for his two RC's NYC Pizza and Pasta lo­ca­tions both in King­wood and The Wood­lands, had his sights on cre­at­ing a full ser­vice restau­rant with a full bar. Tu­larosa fea­tures the cui­sine he grew up eat­ing and en­joy­ing.

“It's my opin­ion that we are in­un­dated with a lot of Mex­i­can and Tex-Mex restau­rants around. I wanted to bring some­thing new to the area. Some­thing that was unique”, RC shared.

“We had a lot of fam­ily recipes that were cre­ated by my mother, great-grand­mother and great aunts. And I wanted to re­pro­duce them in a com­mer­cial set­ting.” Tu­larosa of­fers au­then­tic New Mex­ico cui­sine so as not to com­pete with the Mex­i­can and Tex Mex restau­rants.

“About 10 per­cent of our menu rep­re­sents New Mex­i­can dishes. The rest of the menu is eclec­tic with the en­tire South­west genre of cui­sine We also have chicken fried steak, chicken fried chicken, pork chops, ham­burg­ers. And of course we have en­chi­ladas, fa­ji­tas, na­chos, que­sadil­las, all the food that you would find in the South­west re­gion from Cal­i­for­nia, Nevada, Ari­zona, New Mex­ico all the way across to South­west Texas.” Learn­ing to share what he loved took some do­ing since his grand­mother did not write down proper recipes for the dishes RC loved. When RC was about 30 years old he went to visit his grand­mother and cooked with her the recipes that were in the fam­ily cook­book. Since his grand­mother couldn't trans­late how she mea­sured in­gre­di­ents over phone calls, RC made it a point to write down every­thing his grand­mother put into her dishes while he was with her. He also cred­its an iconic restau­rant that he worked at when he was a teenager.

“Jack­son's was a place that I worked as a bus­boy and server. I never worked in their kitchen, but I tried to recre­ate or rein­car­nate what I re­mem­ber eat­ing there.”

Jack­son's closed about three or four years ago af­ter be­ing in busi­ness for over 35 years.

Learn what RC con­sid­ers his top 6 dishes at Tu­larosa in Pub­lic News #43 com­ing March 28th.


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