As a conglomerate of paintball facilities, Paintball International is a one-stop shop for weekend warriors seeking some chromatic outdoor combat. Partnering with fields across the country, the company helps players live out their battlefield fantasies, whether they're sneaking up on an enemy installation, executing tactic strategies, or painting Water Lilies on the chest of a charging opponent.
Southlake Taekwondo & Karate for Kids' chief instructor, Master Wesley Boyer, has a sixth-degree black belt—a level he reached over more than 23 years of martial-arts practice. The rest of the instructors on his team hold black belts, too, and they use their savvy to teach kids and adults alike the basics of fighting, with a special emphasis on traditional Songahm Taekwondo.
While Trail of Fear is now Oklahoma's largest haunted attraction, Hauntworld.com reveals that the original format was a small, roadside hay maze operated by a father and son in 1998. Today, a three-story pyramid looms above the theme park's frightful environs and prowling actors. Creators Bob Wright Sr. and Bob Wright Jr. supervise a staff of more than 100?a vast increase from their first crew of approximately 15 people and a few rusty table fans?as they guide visitors through four nightmarish worlds. Though the majority of these helpers return to the job each season with fiendish devotion, their strategies for harvesting screams evolve every year to surprise even the most loyal fans.
Between the two locations there are five haunted attractions, including a maniacal ringmaster overseeing the disorienting maze and murderous clowns of Cirque de Morte, malformed test subjects rising from The Experiment's excavation and lab sites, and performers injecting dark humor into their classic sideshow acts at the Thunderbird Trail of Fear.
On the Halloween Midway, Boo House BBQ supplies fuel for brave souls in the form of burgers and brisket. Fairground games embrace macabre twists; past activities include a severed-head toss and live-zombie target practice. For younger children, Pumpkin Junction entertains with scary stories and magic tricks on select nights. A portion of Trail of Fear's proceeds go to benefit a specific charity every year, contributing thousands of dollars to community causes.
While the sun spends most of its day in the sky, it still finds time to hang out in The Riviera Tanning Spa, teaching five different levels of Ergoline tanning beds how to bronze bodies with color that looks like it came from the star itself. From the Ambition bed?s beginner-friendly 120-watt bulbs to the Excellence 800?s simmering 520-watt heaters, tanners of all levels can boost golden hues in as little as 10 minutes. Thanks to their large facility, Riveria can accommodate a high influx of individuals without requiring appointments. Their Autobronzer system also reduced peaked appearances without UV exposure, spraying skin with three levels of sunless solutions that add color that won?t run, streak, or turn blue when placed under a black light.
In 1926, a Mexican immigrant named Adelaida Cuellar—now affectionately referred to as "Mama"—set up a tiny stand at a county fair outside Dallas, selling homemade tamales and chili con queso. The spicy specialties soon drew throngs of hungry patrons, and by 1940, she and her 12 children had transformed the stand into a café. Today, her legacy lives on at El Chico's many locations, where the staff rolls fresh tortillas into steaming enchiladas and salts the rims of towering margaritas. Waiters hoist platters of Tex-Mex favorites such as spicy beef burritos, crispy tacos, and guacamole prepared right at the table from fresh, self-puréeing avocados—a technology Mama never could have imagined during the early days of black-and-white tomatoes.
The owners and chefs at Santa Fe Cattle rely on old family recipes that demand steaks are aged and cut in-house, rolls are baked fresh each day, and signature sauces are mixed onsite. These touches transform the menu’s casual, regional eats into dishes worthy of John Wayne’s personal dressing-room buffet. Steaks, fajitas, and sliders are plated next to housemade sides of cole slaw, Santa Fe taters, and of course, a bucket of peanuts—which guests shuck directly onto the floor. The peanut shells add character to each one of the restaurant’s 20 locations, which evoke old-west saloons with touches such as brick walls draped in horse saddles and weathered wooden floors.