On this month’s foodie podcast, I interview Eric Silverstein of Peached Tortilla, Peached Social House and Bar Peached.
Eric was born in Japan and lived there until he was 11, he then moved with his family to Atlanta and wound up going to college and law school in St. Louis. Eric practiced law for a few years before realizing the corporate grind wasn’t for him. After a talk with his then girlfriend, now wife, Eric packed up and headed to Austin to pursue his dream of opening a restaurant.
Eric quickly learned that opening a restaurant is quite expensive and decided to change course and open a food truck. Peached Tortilla was born in 2011 right here in Austin. Now, Peached Tortilla has a brick and mortar on Burnet Rd. where they still serve Southern comfort food with an Asian twist. Bahn Mi Tacos, Mom’s Toast and Malaysian Laksa Bowls are all staples on the Peached Tortilla menu.
Photo: c/o Inked Fingers
While Peached Tortilla no longer has a regularly running food truck, you can still find their trucks at catering and special events. With the succes of Peached Tortilla, Eric and his team went on to open Peached Social House, an event space on North Lamar, and Bar Peached on West 6th, a bar focused full-service restaurant. Most recently, Silverstein authored a cookbook and memoir. You can purchase a signed copy here.
Photo: c/o Hunter Townsend
Listen to this month’s podcast to hear more about Eric’s journey opening a successful food truck and his business plan for turning a profit during a tough market and eventually opening several concepts. See his recipe for Japanese Street Corn below!
Reprinted with permission from The Peached Tortilla © 2019 Eric Silverstein. Published by Sterling Epicure. Photography by Carli Rene / Inked Fingers.
JAPANESE STREET CORN
Photo: c/o Inked Fingers
Elotes, grilled Mexican street corn, are wildly popular in certain parts of the United States (and, of course, in
Mexico itself). This is my version, bringing Japanese ingredients to the familiar street corn dish.
- 1⁄4 cup Cotija cheese, grated
- 4 large ears yellow or white corn, husks removed and cleaned
- 1 tablespoon vegetable oil
- 1⁄4 cup Kewpie Mayo
- 1 1⁄2 teaspoons Aonori
- 1 1⁄2 teaspoons Togarashi
- 1 cup Bonito Flakes
- Spread the Cotija over a large plate.
- Heat a grill pan over medium heat and brush the corn with the oil (see Note).
Note If you don’t have a grill pan, you can always cook the corn in the oven at 350°F. Just set the corn cobs, with the husks on,
directly on an oven rack and bake them for 25–30 minutes.
- When the pan is hot, place the ears of corn in the pan and give the corn nice grill marks.
- After 2–3 minutes, when you start to see dark grill marks appear on the corn, rotate the corn. Continue to
rotate the corn until grill marks appear on every side. The corn should take about 8–10 minutes to cook. Once
the corn is done, remove the ears from the pan.
- Using an offset spatula or a knife, coat the exterior of each piece of corn with the kewpie mayo.
- Once each ear of corn is coated with mayo, roll it in the Cotija.
- To finish garnishing the corn, sprinkle the aonori, togarashi, and bonito flakes on top.
A lot of Japanese chefs shave their own bonito, right before service, with a bonito box. These little wooden
boxes can be purchased online and are imported directly from Japan. They function like a mandoline, except
there is only one blade, and the bonito shavings are caught in a drawer that pulls out of the box. Freshly
shaved bonito has a pronounced, fishy flavor that adds an extra layer of umami to dishes. You can also
purchase whole dried bonito online through Amazon or at specialty Asian retailers.
At 365 Things Austin we are obsessed with helping you make the most out of life in Austin. And doing that means eating your way through it! We are a foodie town full of hungry people who like to take risks and try new things.
That’s why our newest podcast—launching Monday, Sept. 16th—is all about Austin’s thriving, changing, bursting restaurant scene. The choices are overwhelming, so let us help you embrace it all.
Our monthly culinary-themed podcast is hosted by local food blogger Natalie Paramore. She’ll interview Austin’s best chefs (some you may have heard of, not maybe not!) and talk about their restaurants and what inspires them. We’ll also find out where they like to eat when they have a day off and what they make for themselves at home.
Nerd out with Natalie and her guests as they explore topics like ingredients, sourcing, traveling, and the creative process. The first episode will feature chef Callie Speer of Austin’s Holly Roller.
To listen, find us on iTunes and please RATE, REVIEW, and SUBSCRIBE!
Callie Spear, courtesy of Austin Chronicle.
Photo: Consumable Content
Biderman’s Deli is Austin’s go-to Jewish inspired deli, offering bagels & schmear, breakfast bagel sandwiches, lox, hot and cold deli sandwiches like pastrami, corned beef and reubens, as well as salads, traditional deli sides and soups (the Matzo ball is killer).
Owned by Austin native Zach Biderman and Gabe Sims, Biderman’s has two locations in Austin, one off of Far West and one downtown at 800 Brazos. The cozy deli has a neighborhood feel and has a friendly, inviting staff whether you’re grabbing a quick bite or having weekend lunch with friends. Biderman’s has also recently partnered with local bagel phenom Rosen’s Bagel Co. and sources all of their outstanding bagels from Rosen’s.
Our favorite for breakfast is the Lox Deluxe, a bagel topped with schmear, nova lox, tomato, onion, and capers; and for lunch, The Max, piled high with corned beef, turkey, Swiss, coleslaw, and Russian dressing on Rye bread. Don’t forget to grab a Black & White cookie on your way out!
Biderman’s also offers catering and online ordering for those last minute meetings and lunch on the go. Find more info at bidermansdeli.com
or follow them on Instagram at @bidermansdeli
3742 Far West
Austin, Texas 78731
E. 8th Street #215 (Enter on Brazos Street)
Austin, Texas 78701
rosso and Flynn
If you live in Austin, chances are you like the word “local.” That’s because great things are happening right here. And now you can get the very best meat from Central Texas ranches delivered right to your door.
Rosso & Flynn was founded by two people who were asking themselves the same question: Why is it so hard to find meat worthy of the home kitchen? The store shelves are packed with items that say “natural” and “organic,” but that says very little about the animal’s quality of life.
The solution they found was supporting local businesses that are raising animals the right way.
The company, which launched in 2017, likes to think of itself as a modern butcher. They bring the values and expertise of an old-school butcher to today’s often crowded consumer experience. You can order poultry, pork, beef, and more online that is all sourced directly from ranches just a stone’s throw from Austin.
And you are really going to taste the difference—they share suppliers with some of the top farm-to-table restaurants in Austin. All animals are pasture-raised on real grass and are paid the utmost care. This means no antibiotics (unless the animal is sick), no arsenic, no hormones, no GMOs, no soy, and no “by-product feedstuffs.”
Select from their wide array of unique cuts and bundles and feed your family right. There are now two options for delivery—Thursday and Sunday. You can either stock your fridge for a weekend of entertaining and tailgating, or get a head start on weeknight dinners. All orders are a la cart; no subscription is needed! Great meals start with great ingredients, and Rosso & Flynn is determined to make it easy.
A friend duo hailing from Mexico had a vision to bring authentic tacos to Austin. Seven years ago, their vision came to life when they opened their first taco trailer called One Taco. You may remember their name from our Breakfast Taco Taste Off earlier this year where they took home 1st prize with the Jefe Taco. If there’s one arena in Austin that’s difficult to enter and come out on top, it’s the taco arena. But Tony Avila and Axel Beverido found a way to win over the taco loving appetites of Austin.
Recently, their dream of opening a Brick and Mortar became a reality. And trust us, it’s a place where taco dreams really do come true. They kill it all day long serving breakfast, lunch and dinner tacos. From the “Big Kahuna” to the Gowalla Taco to the 5 de Pastor, you can’t go wrong. Our most recent visit even included the Pancake Taco. Yes, the Pancake Taco.
Whether you’re looking for a quick pick-up order, for a place to eat tacos and drink a few beers with your buddies, or a family-friendly hang out, do yourself this one favor. Check out One Taco.
Brick and Mortar
12200 Research Blvd. #400
One Taco – Container
6th & Nueces
Austin, Texas 78701
Around these parts, melted cheese is serious business. Any great meal in Austin can and should begin with a velvety bowl of queso— locally, it’s one of our main food groups. A great queso recipe can not only put a new restaurant on the map, it can make it an institution.
Luckily Favor, your personal delivery assistant, understands that queso is the lifeblood of our fair city, and they are standing by to bring your favorite blend of queso straight to your door. With that in mind, here is a list of the quesos we can’t live without.
Use code ‘365Things’ to get your first Favor free!
Their green chile queso may be even better than their tacos. That’s a major statement, but we stand behind it!
Save this one for a late night craving as this is queso is one you can enjoy 24 hours a day!
This classic Austin joint makes nearly every “best of” list for good reason. Bob Armstrong Dip is a truly heavenly version of queso. Just make sure you don’t go on Tuesday (they’re closed)!
Many moons ago, on a past Cinco de Mayo, we judged a blind queso tasting contest and this guy was the winner.
El Alma gets bonus points for the homemade chips that come with its queso. It’s a stellar combo!
Photo Credit: Gabriel Campbell Photography
This bowl of melted goodness has a distinctive flavor that keeps the queso connoisseurs coming back. Is it butter? Garlic? It’s AMAZING is what it is.
Another place where you can snag queso 24 hours a day, this one known as “Magnolia Mud” is dangerously addicting.
This white and peppery queso is rich and savory. It’s the perfect thing to distract you during those five looooong minutes you have to wait for their incredible tacos.
Don’t be fooled by its humble (and dark) appearance. This queso is worth the stop.
Melted cheese with hatch green chiles. Need we say more?
The Vidal family’s food truck is famous for brisket, but their chips y queso are to die for as well.
This bowl is old-fashioned and devoid of trendy nonsense. You can’t go wrong.
Down and dirty bar food is one of life’s simple pleasures, and this queso is pure bliss.
Photo Credit: Meredith V. Yelp.
Queso with a view? You don’t have to ask us twice!
This is all you need to know: Land O’Lakes extra melt with whole black beans, guacamole and pico.
Photo Credit: Christi K. Yelp
This queso comes standard with bonus ingredients. You’ll love every bit of melted American cheese topped with guacamole, ground beef, and pico de gallo.
Photo Credit: adi7anand instagam
Cream cheese is the secret ingredient that sets them apart from the rest!
Get any (or all) of the quesos above, delivered right to your door with the Favor Delivery app.
Ah, the great Austin breakfast taco debate. The subject creates heated arguments amongst best friends and loved ones, not to mention internet commenters! So, don’t think of this as a ‘Top 10’ list, take it as a list of 14 of the taco places we currently love the most. If we missed one of your top picks, feel free to share it in the comments below.
Happy National Taco Day y’all!