Despite the adage that warns against messing with Texas, Jaime and Alicia Santillan had no problem giving Tex-Mex cuisine the cold shoulder when they opened Los Braceros Mexican Bar & Grill. The couple amassed dishes from their home country into a menu that has since won praise from Amarillo Magazine for its unflagging devotion to authentic Mexican food.
When he’s not strolling around the dining room, making sure customers are enjoying their food and wearing matching socks, Jaime supervises his kitchen staff as they prep plenty of tacos, enchiladas, tamales, and seafood entrees. The restaurant's grill often sizzles with the signature parrillada platter: your choice of three meats, from lamb chops to chicken, served with sides of rice, beans, and guacamole. It also roasts more obscure south-of-the-border meals, such as codorniz, a 2- to 6-ounce marinated quail, and Mexican-style ribs.
The restaurant, which is housed in a restored Route 66 building, stocks an impressive supply of tequila to augment its spicy eats. Patrons can sip on fiery samples or order beer from the full bar, which provides seating for live musical shows on Fridays and Saturdays.
Since 1977, the cookie craftsmen at Great American Cookies have shared edible sentiments via freshly baked cookies, brownies, and hand-decorated cookie cakes. The founding bakers opened their first shop in Atlanta with one initial product: a chocolate-chip cookie crafted from a generations-old recipe. Since then, their lineup has expanded to include oatmeal walnut, double fudge, snickerdoodle, and other cookie renditions. And they've also added rich brownies that range in flavor from Reese?s Peanut Butter cup and strawberry cheesecake to red-velvet brownies, german chocolate brownies, and traditional fudge. The biggest feature, though, is the shop's signature 16-inch round cookie cake, a hand-frosted mega-treat that can feed 8?16 people or approximately 200 industrious tree elves.
The shop?s website caters to sweet requests with an online store full of preconceived designs searchable by occasion, recipient gender, and theme, including birthdays, Easter, and Saint Patrick's Day. If you'd like, the bakers can handle specific decoration orders and create unique designs to celebrate special events, such as baby?s first hedge fund.
Royal Pig Diner is a neighborhood institution that draws patrons in with the mouthwatering scents of pork, burgers, fries, and tender steak dressed with gravy. Like family photos or the ventriloquist dummy in your attic, the restaurant's carefully guarded sauce recipe has been passed down through the generations. The mixture traces its origins to The Pig Hip Drive-In, a Route 66 eatery in Amarillo, Tx, in the 1930’s. Grandfather Pat Teague, who first concocted the sauce at his Route 66 eatery in 1955, purchased the recipe in 1945, and opened his restaurant, the Royal Pig Diner, in Amarillo, featuring the sauce. The sauce covers delicate pulled pork, beef, and chicken breasts, while beer-battered fries escort meals of chili, rib-eye and New York strip steaks, or tamales. In the eatery's dining room, the sound of cheering fans drifts from TVs broadcasting local sporting events, mingling with contented sighs and jangling silverware.
Inside the kitchen of Hoagies Deli, the sweet scent of onions caramelizing on the grill mingles with melting swiss cheese as chefs craft their house specialty Phillie steak sandwiches. Sharing the spotlight are other signature sandwiches, including Reubens, BLTs, and french dips, as well as pressed paninis stuffed with smoked turkey, steak, or chicken. On the side, baked potatoes are crowned with hearty toppings including grilled chicken breast and guacamole or broccoli and cheddar cheese. The deli’s catering trays are lined with cherry turnovers and dozens of sandwiches on wheat berry bread, providing sustenance for large events such as office picnics or Osmond family reunions. The dining area's soft mint hues complement the glossy wooden tables and overhanging pendant lamps, creating a soothing atmosphere for meals or post-meal catnaps under the tables.
Deliver and Dine's team aims to bridge the gap between quality and convenience by equipping home cooks with easy-to-prepare alternatives to fast food. Customers mix and match from individual and family-size meals, which remove stomachs' vacancy signs with entrees such as old-fashioned meatloaf and zesty mexican lasagna. Hearty sides, including roasted-garlic mashed potatoes and herb-seasoned Tuscan vegetables, balance out plates or combo packages. Each meal-construction kit comes frozen and lasts up to six months in the freezer, allowing folks to heat up gourmet-quality eats whenever their seasonal hibernation schedules permit. Deliver and Dine's team will ferry meals to homes within Amarillo for a fee, or customers can retrieve their future feasts from the company's pickup location.
Under the hands of a chef with 30 years of experience, the classic Mexican and American dishes at Ferndando’s become a flavorful meal for all ages. While kids can try out their taste buds with the introductory Mexican flavors in the taco with beans and rice or the mini-quesadilla, adults can test out their spice tolerance with the ten flavors of salsa on the hot sauce bar. These sauces can be drizzled over everything from the burritos layered inside two eight-inch tortillas or the house’s spicy seafood dishes such as shrimp cooked in pico de gallo. Outside traditional entrees, the chefs also cook sirloin steaks accented with jalapenos and American classics such as fried chicken and hamburgers.