Tag: Lone Star Fajita Grill
I love the Lone Star. It’s one of those places where everything just is what it is. Upon first entering, some diners might be a little put off by the resin patio chairs, the faded framed posters, new country music, scruffy self-serve soda machine and less-than-Martha-Stewart open kitchen.
But please, don’t be put off by such trivial concerns. The Lone Star has been serving up “Tex-Mex” cuisine from its little storefront on Hertel for years, and though you may not find it an appropriate establishment in which to hold a business dinner or take a date you’d like to impress, it makes the food no less tasty.
I grew up on Tex-Mex on the West Coast, and the Lone Star hovers toward the top of the list of things I miss most about life there. The Lone Star is not my ideal Tex-Mex restaurant, but it ain’t bad.
The vibe is very casual, diners order from the front counter and then move on to the side counter where they help themselves to soda and as much fresh, made from scratch sa…
In the May issue of Buffalo Rising, we take a look at salsa and its cousins. Laura Anhalt, professional chef (she specializes in Mexican cuisine) and Buffalo Rising contributor, offers up three killer salsa recipes- two classics, and one that’s a little more modern using fresh fruit.
But today we’re going to provide you with instructions for preparing two other basics, Pico de Gallo and guacamole. Both are fantastic with chips- especially in the summer when produce is more flavorful and abundant.
Pico de Gallo is a refreshing composition of fresh tomato and onion, diced into bite size pieces and seasoned with cilantro, lime juice, garlic and salt and pepper.
Guacamole, on the other hand, is a simple recipe that incorporates garlic and mashed, ripe avocado.
The two together are extremely complementary, especially if you make your Pico de Gallo extra spicy by adding addit…