Headed by chef Lourdes Flores, Malu serves up breakfast dishes, sandwiches, and nearly 20 types of coffee and espresso drinks. On any given day, guests can enjoy items such as turkey clubs; sausage, egg, and cheese sandwiches; and fresh-baked banana bread.
When snack cravings call, Ujuice Lounge satiates them with frozen yogurt. Patrons can make their own treats by choosing a seasonal frozen-yogurt flavor, such as peanut brittle, passion fruit, or marshmallow, and garnishing it with one or more of Ujuice Lounge's more than 30 toppings.
Across four decades and three generations, the Hoenselaar family has prepared its signature bone-in hams the same way—marinating them in secret spices and smoking them at length over a special blend of hardwood chips. At each of The HoneyBaked Ham Co.'s 400 locations, specialized machinery invented by founder Harry J. Hoenselaar himself carves each haunch into a perfect, thin-cut spiral. Slices then fill sandwiches such as the croissant-swaddled Ham Classic, or join other meats on the likes of the toasted Ham & Turkey Bella, which hoists swiss cheese, banana peppers, and balsamic vinaigrette between ciabatta bread. The correlation between pork consumption and out-of-control parties has not slipped past the notice of the HoneyBaked chefs, who also offer catering platters and party trays for 10 or more people.
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Valerie Herrera, a skillful cake manipulator and civil engineer, builds humble egg and flour foundations into towering dessert structures. The light texture of vanilla tres leches cakes ($20) wins over pitchfork-toting tongue mobs outraged at its unnatural fusion of three milk types, and strawberries doused in chocolate and dusted with sprinkles ($20 a dozen) tempt even even-tempered palates. Batches of nine walnut-infused brownies ($7.58) and batches of 24 carrot cupcakes ($21.65) prove desirable additions to any permanent dessert collection.