Mama Krusty taught her 13 children to memorize her family's famous kolache recipes, just as her father taught her to do at his bakery in Czechoslovakia. Carrying on the tradition at Kolache Cafe & Baking Company, 1 of Krusty's 13 students fills bakers' racks with pastries made by following that long-remembered formula. Inside the café, red walls surround glossy wooden tabletops, and a long rectangular rug emblazoned with Kolache Cafe's logo leads up to the cash register and chalkboards bearing a written menu of kolaches. Each golden pastry is crowned with sweet or savory ingredients including sweet chocolate cream cheese, blueberry, and jalapeño cream cheese with bacon, and signature stuffed kolache pockets surround their cargo with a pastry shell, like a backpack carved out of a large flaky biscuit. Cake bites in flavors such as tiramisu and key lime wait to ride waves of Peet's coffee or fountain drinks into hungry mouths.
La Frontera has filled its menu with classic Mexican dishes, such as a family recipe for beef picadillo, since its founding in 1985. Huevos rancheros and chorizo burritos grace the breakfast menu, and flautas join traditional and soft nachos at lunchtime. Carne guisada, tostadas, and tacos crown dinner plates alongside rice, beans, and salad, and paletas (Mexican popsicles) in flavors such as watermelon and coconut join buñuelos for dessert. La Frontera also serves American dishes, such as cheeseburgers and cheese fries, amid the dining room's inlaid ceramic tile and Coca-Cola ephemera, such as vintage bottles, cans, tins, and free-floating carbonation bubbles.
Back the Philippines, Menchie enjoyed cooking the island nation’s traditional cuisine for her friends and family, imbuing her kitchen with the signature Filipino aroma of garlic and onions. After immigrating to Amarillo, Menchie still commands the wok in her eponymous restaurant, crafting authentic dishes the minute they’re ordered. Located in a former A&W drive-in, the dining room’s red-backed booths host diners as they enjoy plates of noodles mixed with chopped veggies or skewers of barbecued chicken. On Wednesdays and Saturdays, hot coals slowly roast a whole pig stuffed with lemongrass and onions as the pig quickly regrets its decision not to eat its lemongrass salad in the shade.
Potato Factory's menu fuels eaters' engines with savory starches stuffed with chili, cheese, bacon, barbecue, and more. Taco potatoes pack seasoned meat and traditional fillings into savory spud envelopes, and pizza-laden potatoes prove that pepperoni, mozzarella, mushrooms, and black olives can eschew flat crusts for a three-dimensional delivery system. Other potato-contained vortexes of hearty flavors include nacho cheese with barbecue beef and cheddar, chili, and onions. Each combo comes with a 20-ounce soft drink, ensuring ample lubrication for those inspired to spout extensive oratories on the relative merits of both potato pronunciations.
The chefs at Fire Slice Pizzeria sling freshly made dough topped with myriad ingredients into brick ovens and hand-make juicy meatballs for both its pizzas and pastas. Marinara sauce, parmesan, mozzarella, and basil meet upon a crust hand-stretched by a personal trainer in the menu's classic margherita pizza ($11), and five types of cured meat mingle on the Goodfella pizza ($14). Diners can eschew tomato sauce altogether with the white Tommy Boy pizza ($14) and taste the unadulterated flavors of grilled chicken, crimini mushrooms, artichokes, and feta. Golden garlic toast chaperones the house-made sausage lasagna ($9), and mouths fill with a flaky calzone stuffed with melty dark chocolate, gooey marshmallows, and toasted graham crackers in the s’mores calzone dessert ($6).