Star-Telegram - - This Week - BY BUD KENNEDY [email protected]­gram.com

Hey, Bud! Where do we go for tamales? —Vic­tor, Fort Worth

Be­sides the usual rec­om­men­da­tions, El Ran­cho Grande Restau­rant will sell its pork or chicken-cheese tamales this year. They’re hand­made and like ev­ery­thing at 70-year-old Ran­cho Grande, they’re full of fla­vor. The usual rec­om­men­da­tions here lead with Esper­anza’s or Ro­driguez Foods in Fort Worth, or Mar­quez Bak­ery in Ar­ling­ton. Ask at En­chi­ladas Ole too, and watch for a full list.

Hey, Bud! We re­ally loved Ja­pa­nese Grill & Sushi in North Rich­land Hills. Did it close, or move, or … ? —Sandy, Col­leyville

Ac­cord­ing to their Face­book page, the Chen fam­ily re­tired in March after 14 years. (Read­ers are still ask­ing.)

Hey, Bud! You wrote about Brix Bar­be­cue in Amer­i­cado. So: Brix or Heim? —Randy, Fort Worth

Heim for best bar­be­cue all around, and for ba­con burnt ends. But Brix’s brisket makes it a new must-try, and the tripleched­dar-black-pep­per sausage last week was a win­ner. Anx­ious to try the brisket ra­men. (It’s open week­ends in­side Amer­i­cado, 2000 W. Berry St.)

BUD KENNEDY [email protected]­gram.com

Tamales with chili con carne at El Ran­cho Grande Mex­i­can Restau­rant, mark­ing 70 years in Fort Worth.

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