Texas Bucket List

Texas Bucket List

Spirit of Texas Bank

The Texas Bucket List – Monteleone’s Ristorante in El Paso

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El Paso—El Paso is known for being the Sun City but it is what happens when the sun goes down that makes a little restaurant in the center of the city an eerie stop with some really good eats.

Now your curiosity will catapult as soon as you pull up to Monteleone’s Ristorante.  The façade of this not so fancy building is covered with crazy things but until you head inside you have no idea what is in store.

“When I brought them here I’m like, ‘Are you guys ready for this?'” said customer, Armando Ramirez.

The first thing you have to check off the list when visiting Monteleone’s is making sure you come in the right entrance.

“Definitely the back entrance, just because it’s the… spookiest,” said Armando.

“It’s kind of creepy,” added another customer, Crystal Villegas.

“Kind of a speakeasy feel to it,” explained Gary Monteleone.

Gary grew up in El Paso and in 2001 the former Hollywood set designer opened up this eclectic restaurant with his wife, Laura, to carry on his family’s tradition of authentic Italian cuisine.

“My grandparents were from Reggio Calabria, Italy. Real close to Sicily,” he said.

Homemade ravioli, the perfect pizzas, pasta, and flowing red wine bring in foodies from far reaches of the state, but so does the possibility of a frightening experience.

“I was never really a believer, but boy now, let me tell you, there’s no doubt about it. There’s a lot of things out here,” Gary confessed.

It turns on Monteleone’s is known for being a hot spot for folks from the beyond, perhaps hungry for one last meal or meddling with someone else’s.

“To experience for yourself, it’s incredible,” he said.

It all started when Gary expanded his restaurant to the building next door.

“We tore those walls down and then that’s when we found the documents from the spiritualist church that was here at one time,” he explained. “They do healings as well as doing seances. Or if you had a loved one you were trying to contact, that’s what they would do.”

Turns out some of those loved ones might have been left behind.

“We had both side blessed…Right off the bat… We felt comfortable with it. But… once we started doing construction… all this stuff started happening. Then it was a different feeling at that point,” he said.

One spirit in particular seemed to cause the most trouble for Gary.

“This spirit or ghost, whatever you want to call it, was strong enough to throw that one pound canister all the way through the door and end up in the middle of the dining room,” he continued, “so that’s what started to begin with, and that’s when we knew we had an issue going on.”

“He threw hot water on one of the ladies in the kitchen…. He threw a hot pan of lasagna at me. Luckily I was able to get out of the way. But that just tells you the strength of this guy. It was incredible,” admitted Gary.

Things were so bad, he didn’t even want to bring the priest back to the restaurant.

“We didn’t want to bring the monsignor back here because we didn’t want to… In case he was to get hurt or something,” said Gary. “I didn’t really know what to do. This went on for three years. We were just thinking, ‘Maybe we just need to sell it and get out of here.’ It was horrible.”

One night a woman came to eat at Monteleone’s Ristorante and claimed she too could sense the suffering spirit that was wreaking havoc on Gary, so she offered to her psychic service of serving the lost soul his eviction notice.

“They did a cleansing, and she was able to push him out,” said Gary. “We still have four adults here, and a little girl that came in with the gentleman that was giving us all the trouble.”

The five remaining spirits still like to have fun with customers and when it happens, it is for all to see.

“If people order a beer… and they want her to come to the table, we’ll give them the cap with the beer… You’ll see at first it’ll start to turn the cap, and then you’ll see it click. And if she’s comfortable with you, she’ll stay there the whole night… It’s uncomfortable to some people, but some people really enjoy it,” he said.

Despite having things like this happen, people still come for the food, and some for the chance of a spooky experience.

“I’ve come here with my daughter before, and we’ve had an experience where the glass slid across the table. And it was mind blowing to me, and it was mind blowing to her because she’s like, ‘The glass is wet.’ And I’m like, ‘There’s no water,'” recounted Armando.

Everything from our batteries to our microphones had issues, but in the end all we left with was full bellies, great stories, and a few goosebumps, making Monteleone’s a marvelous stop for hunger and hauntings on The Texas Bucket List.

“Even if you don’t see anything scary, the atmosphere is awesome… the food is great, and the people here are always so nice,” said Armando. “If you love creepy stuff and good food, this is the place you want to come to in El Paso. Hands down, no lie.”

The Texas Bucket List – Pennie’s Tex Mex Take Out in Galveston

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Galveston⁠—We’re always looking for good things on Galveston Island and when we came across a little restaurant known for barbecue, barbacoa and tamales it was time to live on island time and make a stop!

Sitting in the center of the city, Pennie’s Tex Mex Take Out is situated in a building that’s been around the block for 100 years and has always been home to some fine food.

“This is Galveston’s best kept secret,” said longtime customer, Robert Quintero.

“I come here at least once a week,” admitted Galveston local, Ben Faulk.

“The food is incredible and it has history,” said customer, Tulisha Dampier, “it’s just happiness.”

“We’re the best little takeout in Texas, man, I’ll tell you what,” said Cameron Moreno.

Cameron is the grandson of Israel Ochoa who was also known as Pennie. In 1978, Israel and his wife, Connie, bought an old meat market and continued the tradition of slicing beef with the added bonus of barbacoa and tamales.

“I came over here and I remember running around as a little kid, seeing them work and how everybody used to come in there. I love my grandfather and my grandmother, and it really put a spark under me,” Cameron explained.

Damaged during Hurricane Ike, the meat market that had been a part of the area for so long was forced to close its doors.  A decade later, a new generation decided it was time to continue the the tradition of cultural cuisine, with an added twist of Texas BBQ!

“Everyone wanted to see it. People loved my grandfather and my grandmother, and I can tell now more than ever in the way they come in and talk about them,” said Cameron.

They brought out the Tex side of things with the addition of BBQ to the menu, which can be a little confusing for folks looking for Tex-Mex of a different kind.

“Some people come in here asking for enchiladas and stuff…We understand where you get the impression,” he said.

Cameron’s dad, Louis, mans the smoker, his Mom, Isis, does anything and everything, while Grandma Connie is still on hand making sure her tamales are worth every cent.

“Oh yeah…She lets me know. I’m the boss in here, but when she walks in, she’s right there,” continued Cameron, “I tell you what. I say, ‘Yes ma’am.'”

“People love her tamales. There’s no doubt about it,” said Cameron’s father, Luis.

“I was real happy that they took it over because…they’re going to make a good business,” explained Connie.

Louis and Cameron put together a plate of monstrous proportions to please our palate. First up is the BBQ, along with ribs, sausage, barbacoa, and tamales!

“They [tamales] are extremely labor intensive. We have to close Monday, Tuesday, and Wednesday to make the tamales,” continued Luis, “It’s a process…it’s a whole lot of work.”

“Tamales are a lot of work and we concentrate on the one kind because we do it so well. We just want to make sure that each tamale is perfection,” Cameron explained.

Their hard work pays off! The hardest decision is what to order, because it is all that good.

“The barbacoa, in the morning, that is the best thing,” said Connie.

“Mr. Ochoa has a recipe that beats all recipes,” claimed customer, Robert.

“It’s hard to decide if do you love the food better or the family? Because they’re all equally as wonderful,” said customer, Tulisha.

So whether you’re looking for some Texas barbecue or some Mexican tamales, Pennie’s Tex Mex Take Out on Galveston island is well worth the stop on The Texas bucket List.

“It’s one of those Texas gems that you’re going to hear from someone, as word of mouth” Tulisha explained.

“Food is wonderful. People here are wonderful,” confirmed Robert.

“Before you kick the bucket…try Pennie’s,” said Connie.

The Texas Bucket List – The Republic Steakhouse in College Station

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College Station – The continuously increasing population of Aggieland has turned a once small town situated next to the train tracks into a thriving community, and it is not only on game days.  As the Brazos Valley becomes bigger and bigger, so does the desire for refined dining and The Republic Steakhouse knows how to whoop it up.

“They definitely need to come here before an Aggie kickoff, you know what I’m saying?” said customer, Brandi Reed.

“As a foodie, I love the high end food,” said Kyle Parker, a frequent visitor at The Republic.

“I can go on and on about our food. I’m quite partial,” confessed Wade Barkman, owner of The Republic Steakhouse.

Wade brought big flavor to BCS back in 2007, but it all started in the 90’s when the former JUCO baseball player had to make a decision about his life.

“Well, you can continue to pursue that and get degrees from schools you may not want to get degrees from,” continued Wade, “or you can use your brains, give up baseball, and go play… school.”

He attended Texas A&M and earned his degree in business management and then pursued his dream of owning his own restaurant by the age of 30.

“I made the boastful claim to my parents when I was about 15 or 16 that if baseball doesn’t work out I’ll open my first restaurant by the time I turn 30,” he said.

Wade attended the Culinary Institute of America, and afterwords landed his first job in Las Vegas—but it wasn’t as glamorous as he had hoped.

“You got three degrees and you’re counting kegs in the pump room underneath Caesar’s Palace and it’s very humbling. And then your next job is the Cleopatra’s Barge. It was my first official position,” he explained.

Eventually hard work and consistency paid off as Wade made his way through the ranks for 6 years in Sin City.

“Six years in Las Vegas is about 15 anywhere else,” he said. “To leave Wynn Las Vegas to go back to College Station turns a few heads, when people have no idea where that is. ”

With only six weeks to spare before his 30th birthday, The Republic opened its doors and brought a steakhouse to Bryan College Station unlike any before.

“I spent a lot of time researching what the classic American, timeless steak house is,” he said. “Back to the 1880s to 1920s… the quad Hollywood booths that you’ll see over here, that doesn’t exist anymore. That used to be in almost every supper club in the late 1800s to 1940s… to Hollywood booths over here to… create a bunch of crazy cool pockets of what I’ve always called ‘excuses to come into the restaurant.'”

One of the best excuses to come in is the massive whiskey collection.

“There’s one place I know of, in Chicago, in this entire country that has a better whiskey list,” said Wade.

Wade piloted a flight of fine whiskey and finished things off with a special bottle known as Michter’s Celebration.

“This one is as rare as it gets,” he explained. “It’s unbelievably hard to find it… It’s only been released twice… so there’s only been two barrels ever in the history and that’s 2013 in 2016. So when you find something that rare you have to get it.”

In the kitchen, Wade and chef, Gary, worked up a few fine dishes, starting with a shrimp dish with Cajun roots.

“Refined version of a New Orleans style barbecue shrimp, but we call it Gulf Shrimp Beurre Monté, because in Texas this is not barbecue [but] in New Orleans it is,” said Wade.

This dish is all about the shrimp and the sauce.

“We instruct our servers to make sure that they don’t clear this dish before all the sauce has gone, because it’s worth getting just for the sauce, and the rest of the components are incredible as well,” he commented.

Next up a, steak au poivre.

“It’s a classic way of eating a steak. It’s also a way that not a lot of people are eating steaks these days, and we, like a lot of things, try to bring back some of the classic, old school ways of preparing and eating steaks and crazy cocktails. I’m a bit of an old school guy,” he confessed.

“It’s the best steak you’re going to get in town…” said customer, Brandi.

To top it all off, some Ribeye Tartare.

“Small diced filet mignon mixed with curried red chili paste, medium diced red onions, flash fried capers, extra Virgin olive oil, Nam Pla fish sauce,” Wade continued, “so then you just make sure that you mix all of those flavors thoroughly… This is a dish that was not popular at all… and now it has such a cult-ish following that if we took it off the menu… It would be a problem.”

“I refused to even try it, and my friend said, ‘You know what? I’m going to mix it up, put a potato chip. Try it one time, if you don’t like it spit it out on a napkin…’ And you know what? It’s fantastic,” confessed customer, Kyle.

When eating at The Republic, it feels like you should be in Vegas, or New York, or Chicago, but instead you’ll find this fine dining experience in College Station.

If you’re looking for some of the finest flavors in the Brazos Valley for steak, wine, whiskey, shrimp, and even a little filet mignon tartare, The Republic Steakhouse is well worth a stop.

“This is the best place in College Station to come to,” confirmed customer, Kennedy Jameson.

“Definitely worth the trip to come here and get the experience one time for sure, if not at least twice,” shared Kyle.

The Texas Bucket List – Mi Tierra Café y Panadería in San Antonio

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San Antonio—San Antonio is a city unlike any other in Texas. The Alamo, the Riverwalk, and the missions are some of the most popular stops, but when it comes to places to get a taste of Tex-Mex cuisine, Mi Tierra has been on top of that list since 1941.

“Tex-Mex food in San Antonio, it’s really kind of where it started and culminated,” explained Cariño Cortez, part of the third generation of Cortezes to care for this San Antonio staple.

Cariño grew up within the walls of Mi Tierra because her grandfather, Pedro Cortez, is the one who started it all. Over 75 years ago, Pedro purchased a small restaurant for $150.  That original restaurant is at the center of the sprawling eatery that has expanded over time to make Mi Tierra what it is today— a destination for a bunch of really hungry Texans.

“It’s over a million…” Cariño commented on the number of customers they receive each year, “It’s nuts.”

How can they cram in that many meals in a year? They NEVER close.

“The sign outside literally says, ‘We never close,’ and people still ask, ‘What time do you all open?'” she said, “24/7, 365, we’re here.”

At Mi Tierra, it all starts with the comida, a culinary creation that combined chili con carne merged with Mexican influences.

“Tex-Mex—it’s not trying to be Mexican food; it’s not trying to be Texas food. It’s really its own cuisine,” Cariño explained. “It’s the Mexican guiso and stews that your grandmothers made from Mexico, but it’s also crispy tacos that came out of a certain time and era… that’s what’s really special about it. So, we are one of the founders of Tex-Mex cuisine.”

Being the third generation of Cortezes to care for this San Antonio institution is no easy matter.

“I think it’s a lot of pressure just on our third and fourth and fifth generations and so on… We’ve got a lot of work to live up to, and it’s also something that you can’t let go by the wayside,” said Cariño. “It’s definitely pressure, but I think it’s the right kind.”

That being said, there are a few benefits.

“I’ve never had to wait here for a table, so that’s one thing,” she said.

The rooms of this restaurant have seen all sorts of history and to celebrate their story and the heritage of San Antonio, a sprawling mural was commissioned.

“After my grandfather passed away, my dad really wanted a way to commemorate the American Dream, so this mural’s named ‘The American Dream,’” explained Cariño. “You’ve got my grandparents in the middle…and then around them are their five children…and then you’ve got all these different Latino figures who’ve contributed either to our community, our family, or society, to help preserve our culture and help move us forward.”

Most of these actors, icons, and pillars of the Alamo City have eaten at Mi Tierra and that includes some presidential company.

“So, when [Bill Clinton] was president, he put us in his book… It’s the only place he’s ever eaten all three meals at,” she said.

Then there’s the bakery, another iconic San Antonio stop that always earns 100 percent of the popular vote.

“There’s a reason we put the bakery right up front when people walk in,” she said “It kind of gets your appetite going.”

No matter what kind of Mexican pastry makes your mouth water, it can be found in the bakery’s massive case.  Some of which include a few original offerings that put the dulce in the pan.

“Our original baker…made this pan dulce. It’s a sweet bread…stuffed with vanilla custard… topped with cajeta, which is goat’s milk caramel, and then topped with pecans. So, he had made this, named it after himself,” continued Cariño, “then his wife, whose name is Sylvia, was like, ‘Okay, you’re going to name something after yourself. What about name something after me?’…So, the daintier version, he made…for her. So…They’re always next to each other.”

Mi Tierra has found itself as a national landmark and a cornerstone of San Antonio culture.

“We feel really blessed to be able to share this legacy from not only my grandparents, but also to the second generation, third generation. We now have fourth-generation family members working here,” said Cariño.  “It’s a huge responsibility, but at the same time, it’s a lot of fun.”

The Texas Bucket List – Copper Shot Distillery in Bastrop

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Bastrop—With 130 historic sites, Bastrop has earned the title of “Most Historic Small Town in Texas”.  On main street, you will find one of those particularly old buildings built in 1836, making it the same age as Texas.  Inside, you can toast to our great state!

Copper Shot Distillery is owned by husband and wife team, Stephen and Cheri Todee.

“My wife and I, we were constantly trying to figure out a business that we could do, that we would enjoy and work together doing,” explained Stephen.

Turns out nothing brings together a budding bride and her man like booze.

“I mean, who doesn’t like to drink? Happy, sad, celebrating. We can make money doing that, and it’s something that we could both have a part in,” said Cheri.

“It was kind of weird,” Stephen added.  “It just came together.”

Stephen has an eclectic background—he’s a smokejumper, a certified fire fighter, and a master of heavy equipment.

“I’ve got so many certifications it’s unreal,” he said.

His day job happens to be at the oil company, making separating equipment for refining.  Sound familiar?  Kind of like making alcohol.

“All it is is a form of separation,” said Stephen. “You’re separating different elements out of a liquid. It just whatever you are trying to separate. You know? In our case, we’re trying to separate out ethanol.”

A lot of libations are to be found in this little distillery, including moonshine! The process all starts in a shack in the back that feels like you’ve been pulled backed to prohibition.

“It’s not original here, but she’s 150 years old…The still itself was a design of my own that I had built,” Stephen explained. “This is my bourbon. It’s made with a red and blue corn, and then the moonshine is made with natural yellow corn. It, actually comes from the Bryan-College Station area.”

In fact, all of the ingredients at Copper Shot come from Texas.

“We make it all with rainwater, Texas grains, and sugar, and that is it,” he confirmed.

Stephen forgot to mention, the local honey too!

“We literally take our 120-proof White Lightning and blend local raw honey into it. So the honey hasn’t been pasteurized, filtered, processed in no way. So once we’ve blended it [in], you got to let all the paraffin and minerals fall out,” he explained.

It’s not all just straight shots at Copper Shot.

“The local ladies have dubbed us the Willy Wonka of spirits because of our rainbow, our different fusions that we do,” said Stephen.

Some of their spirits include Blood Orange ‘Rita, 120 Lightning with peach slices and juice, and a mixture known as The Godfather.

“It’s half amaretto that we make with our moonshine and the pecan shine…You get that sweet end on the whiskey,” Cheri commented on The Godfather. “Sip it with a cigar.”

Well if you want to sip on some sensational spirits in a shop as old as the Lone Star State, then Copper Shot Distillery in Bastrop is well worth a stop!

The Texas Bucket List – Ponderosa Restaurant & Hotel in Snyder

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Snyder—If you ever find yourself scouring through county seat of Scurry County, head to the west of town for a restaurant in front of a rest stop; because you might just need a room for a nap after eating here. The Texas Bucket List Bite of the Week goes to Ponderosa Restaurant & Motel, a small business known for its savory, sizable portions.

“You get plenty of food,” said customer, Bobby Hernandez. “You leave full, not hungry.”

“It’s not big,” Luis Conteras, Ponderosa’s owner, commented on the portion size. “It’s what you pay for.”

Luis loves making meals memorable and making sure his customers get their money’s worth. Born in Mexico and raised in California, he did not follow his fellow west coasters to the capital city, but opted for the big country instead. Luis was tired of California dreaming and wanted to raise his daughter somewhere simpler.

“L.A. is very hard for kids to grow up in the school; between ten to fifteen years old, sixteen years old—it’s the hardest part of their lives,” he said. “You don’t want that kind of life for your kids.”

Fate was on his side in 2001 when he picked up a classified ad.

“We saw this ad in the thrifty nickel… and we couldn’t believe it, the price,” explained Luis. “A hundred and twenty thousand dollars; twenty-five rooms with one point seventy-five acres. It was unreal.”

He packed up his family and purchased the hotel that needed a heck of a lot of work.

On the topic of moving to Texas, Luis claimed,  “[It] was the best thing that happened to me.”

Once he renovated his hotel, he built a restaurant. Luis and his wife Lucia run this little joint with love, but Lucia knows to leave the cooking to Luis.

“That’s what I fight with my wife [about]. Kitchen is mine, not hers,” he said.

Maybe that’s because his meals are beyond big. Take breakfast for example!

“It’s just only three pancakes, hash browns, bacon, sausage, ham and five eggs with whatever way you want it,” Luis said nonchalantly.

One big smothered burrito caught our eye thanks to its unique combination of carne.

“I call it a mix between barbacoa and birria, ” said Luis. “Birria is one of the most traditional dishes in the state of Jalisco, Mexico. It’s the most common.”

With an unreal amount of meat on the grill, Luis started warming up a massive tortilla made especially for his restaurant. Refried beans, rice, the meat and cheese were tossed on the tortilla. A special sauce consisting of salsa, spices, queso and enchilada sauce along with peppers and onions tops off the inside. Luis then flipped the behemoth burrito and covered it with more sauce!

“That’s eleven ninety-nine,” he said.

A surprisingly small price for a burrito the size of a newborn baby.

“It also comes with a birth certificate. In case, you want it?” Luis joked.

“It’s amazing man, it’s real good,” said customer, Miguel Juarez. “There’s not a lot of places that… fill you up like this, you know?”

“Like I said, you get your money’s worth,” confirmed Bobby Hernandez.

If you are looking for a literal hole in the wall with hefty portions and amazing taste, head to Snyder, Texas to visit the Ponderosa Restaurant & Motel, a perfect stop on The Texas Bucket List.

The Texas Bucket List – Flacas Fitness & Brews in Hico

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Hico—At the northern edge of the hill country, you’ll find a town named Hico with a unique eatery dedicated to food and fitness.

Linda McDowell opened Flacas Fitness & Brews after moving from California with her husband, Mike, back in 2010.  It didn’t take long for her to make an impression.

“’Oh yeah, that crazy kid from California…'” mimicked Linda, “‘You know the girl with the dreads.’”

“The dreads. I don’t know,” said customer Brian Hale, “I’m used to it now.”

Though they may have been wary at first, Hico locals and Flacas Fitness & Brews customers have come to accept Linda into their community.

“Linda’s super cool,” remarked Brian.

“She’s just brought a new flavor to Hico,” commented Monica McDonald.

“They are from California,” said Chris Goevel. “But we…don’t tell a lot of people that.”

Maybe it’s because Linda has embraced the Lone Star State way of life. When asked her opinion on fellow Californians moving to Texas….

“No! No! Don’t invite them!” she said. “You’ll be sorry.”

Linda’s unique style makes her little eclectic eatery different from the rest, along with the combination off food, fitness, and frothy beverages.

“Cafe, beer and wine bar, and yoga studio… It goes together,” she confirmed.  “Beer, wine, and yoga. It goes together.”

The food is a combination of healthy and delicious, something one may not see too often.

“We try to use really high quality ingredients. No preservatives. It’s all just ingredients that you can pronounce and read,” she explained.

Everything from the dressings, the smoked meats, to the salsa, are made in house, giving the food fresh flavor.

“The tacos are awesome. Their salads are awesome,” listed Monica.

“Tacos are great,” Brian raved, “The pork tacos. Oh my gosh.”

“Well, it’s great food…You get your taco, your nachos, whatever you really want. They’ll make you a pita,” Chris continued,  “you want a banana, you can go over and get you a banana.”

“You don’t always need fried food. I mean, fried food definitely has its place, but… Mix the salad in there. It’s good for you,” said Linda.

Along with the healthy food options, yoga and exercise classes are also offered.

“I think it works,” claimed customer, Danielle Mills. “You get the best of both. Drink the beer, [then] you go work it off.”

“Go exercise and then come out and have a drink,” said Monica.

“A lot of the women here in town do the exercises up here,” said Chris, “and they all seem to enjoy it.”

“Nothing better than going for a yoga class and then coming out and having a nice glass of wine to further relax,” said Linda.

If sweating it out with some savory snacks while sipping on some suds sounds like your Shangri-La, you’ll want to check Flacas Fitness & Brews off The Texas Bucket List.

“It’s a little bit different every time, but it’s always fun. It’s always amazing,” Danielle explained. “You always feel better leaving this place than when you got here.”

The Texas Bucket List – Underwood’s in Brownwood

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Brownwood—When driving through the little big town of Brownwood, it’s hard to miss the old cowboy calling people to the table at Underwood’s. Take a few minutes to see what all the fuss is about at this fine establishment that’s been around since 1946. If you do, you’ll be happy you heard the imaginary ringing of that bell!

Just take it from many of their loyal customers.

“One of our favorite places in the state of Texas, maybe anywhere, to eat,” said Joe Lombard.

“It’s just really, really good,” raved Joyce Ragland.

“It’s been one of my favorite places to eat all of my life,” expressed Pat Hagerman.

“I don’t think they can imagine a Brownwood without it,” said Paul Underwood, one half of the brother duo that runs Underwood’s.

Paul and Leo Underwood are the third generation of Underwood’s to make sure the family name is honored at the beloved food joint. This dynamic duo have been in charge of the family business since their father retired, but that wasn’t their first career choice when both boys went off to Baylor.

“I wasn’t going to do it. I was going to be a banker or stock broker or something highfalutin like that, but when I got to Baylor, whenever I’d meet somebody…and I’d tell them I’m from Brownwood. It was like, ‘Oh, that barbecue place, that Underwood’s,” continued Leo, “when I realized that, I just felt like I’d be a fool to pass up that kind of opportunity.”

“I always grew up with a love of our food,” said Paul, “but I didn’t want to come home smelling like barbecue every day.”

Eventually the boys found themselves back in Brownwood and have been proudly passing on the tradition of this unique sort of BBQ that comes with a crazy amount of sides.

“You get your meat item, you can get any and all the vegetables you like,” Leo explained, “we’ll bring some fresh hot rolls around to your table. Homemade cobbler for dessert…And your drink, everything included for that price.”

Selecting a meat is not as simple as it sounds with Underwood’s surplus of smoked meats and savory chicken to choose from.

“Our sliced barbecue beef steak…It’s our number one seller. Very lean, very tender. We have St. Louis style spare ribs…chicken fried steak. We have a barbecue chicken and a roast chicken. We have a mild German sausage and a spicy jalapeno cheese sausage and Mama Underwood’s fried chicken,” listed Leo.

After gathering up as made sides as humanly possible, people make their way down the line to the rolls that always get a warm reception.

“The rolls are to die for,” said Pat.

“My dad couldn’t keep up with the demand for those hot rolls,” Paul explained, “we’d be out of rolls so he’d have to catch up with people… That wasn’t any intentional kind of deal, but now people, they’ve started really loving it. ‘Oh, I love it when you bring those hot rolls right out of the oven to our table.'”

These really good rolls are so revered that whenever a fresh batch comes out of the oven, there’s a light letting those ‘kneading’ another to be on the lookout.

When it comes to tackling your meal, beginning with beef is truly the only way to go. It’s like a barbecue steak, tender, like you could just roll your tongue around and it will come apart.

“The food is the best. I mean, you just can’t get better food than this,” said Underwood’s customer, Joe.

“You can brag about [how] you’ve been in business over 70 years… but nobody cares,” said Paul, “ultimately, if you’re not good that day, nobody cares how long you’ve been in business.”

“If you have to go a little out of the way. It’s worthwhile to come down to Underwood’s,” Joe confirmed.

“One of a kind,” said Leo, “every Texan should experience Underwood’s.”

Well, if you’re looking for the best beef steak between Brownfield and Brownsville, a stop at Underwood’s in Brownwood is well worth a stop on The Texas Bucket List.

“This is Texas. This is Texas food,” said Joyce, “and that’s just the way it is.”

The Texas Bucket List – The Texas Chili Parlor in Austin

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Austin⁠— In 1976, we celebrated America’s 200th birthday and Texas’ gift to the nations, the Texas Chili Parlor. From its Mad Dog margaritas and true Texas chili, this Austin icon is known for being in movies, songs by Guy Clark, and the home of owner, Scott Zublin, or as most call him, Zoob.

“Zoob; Z-O-O-B. Booz spelled backwards,” said Zoob.

Born in Houston, Zoob grew up in New York, but returned to Texas to work in the oil fields back in the 80’s.

“You start out as a rough neck. They throw you out there and see if you’re going to make it or not. I loved it, you know? Throwing that big iron,” he said.

Whenever he had time off in the capital city, he headed to Texas chili parlor. He feel in love with the hole in the wall that has been a part of the Lone Star State linage for over 40 years.

“In 1976, the state capital named chili the state dish. The same year the Chili Parlor opened. Coincidence? I think not,” commented Zoob.

In 2002, the parlor ended up in a precarious position and he knew he had to do something.

“…The property had been seized for lack of a tax payment,” he continued, “I walked into the councils office with a check for $50,045. That’s what they owed; they gave me the keys immediately.”

After working in the oil field for 23 years, Zoob found himself in a new position as caretaker of the storied chili parlor. He took the parlor back to square one and is adamant about keeping the place how it was meant to be.

“You can’t be in Austin without hearing about the Texas Chili Parlor,” said Matthew Lewis.

“It’s Austin. Right? It’s a hole in the wall with great food,” said Allix Jackson.

Unable to pick just one, we decided to try a chili combo, handpicked by Zoob himself.

The combo featured three different chilis— white chili, the 2x, and habanero chili.

“For everyday chili it’s pretty darn good,” said Zoob.

“I can’t do the 3x. I’ll be just, sweating like crazy.” said Leo York

All of them were incredible. The white chili is what Zoob likes to call designer chili, the 2x is a classic bowl of reds done right, but the habanero chili leaves you wanting more.

“I warn people that…their first bowl of habanero, you’re going to get addicted,” said Zoob, “every time you come in you’re gonna want it on something.”

“I think it’s fantastic,” said Allix.

Well if you’re ever in the mood for a real bowl of chili. The Texas chili parlor is well worth the stop.

“You just need to get a good bowl of certified Texas chili,” said Matthew.

“As long as I’m alive it’s going to stay here, I’ll tell you what” said Zoob,  “and if I move on I’m going to make sure whoever buys it from me is going to keep it the same way.”

The Texas Bucket List – Julio’s Corn Chips in Del Rio

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Del Rio—Down in Del Rio, the Amistad Reservoir and the oldest winery in the state are some unique stops on The Texas Bucket List, but for a taste of something truly unique to the Lone Star State, you have to go to small red and yellow building on the east end of town. There you will find one tired tortilla fryer named Miguel. While his little restaurant known for tapatillos is totally worth a stop, it’s what is going on in the back that brings in bucks.

Julio’s chips and salsa are a staple in just about any store in the Lone Star State. All those yellow bags a bunch of people munch on are made in Del Rio all the livelong day.

“Seven days a week, 24 hours a day,” said Miguel, “the demand is there. And we’re cranking them.”

“Just to get here and have a basket of Julio’s chips is paradise,” explained Jay Gonzalez.

“I’ve sent chips as far as Minnesota to relatives because they love them,” commented Laura Cervantes.

Julio’s was started by Miguel’s father, Julio T. Garcia, who was known for banging the pots and pans while cooking at the old Branding Iron steakhouse in the 70’s.  His spicy seasoning was a hit on the savory steaks he used to cook, but when he started putting them on chips, something out of the ordinary started taking off in the Garcia household.

“People will walk in there and knock on the door, ‘Hey, we want a box of chips,’ and go in there” said Miguel, “like if you were going to go get a dozen of tamales or something at somebody’s house. You know? They were going to go get chips and salsa.”

Miguel has been working with secret spice combo for so long, he can’t even smell it anymore.

“You go to a dance or you go to school and people would kind of tell you, ‘Man, you smell good.’ That’s my life. ‘Man. Wow. What did you go eat?'” he explained, “And I’d go, ‘No, it’s just the chips, it’s just the chips and the seasoning.'”

Julio’s reputation for really good papas fritas took the family by surprise and started a spicy staple for all sorts of folks.

“I was so happy that we were selling so much chips. I was so proud… Proud, happy. You know? Tired,” he continued, “it’s still the same.”

Along with his sentiments on the family business, their process of chip making has also remained unchanged.

“The process is prepping the corn, cooking the corn, cook it for an hour or so… We wash the corn, and then we grind the corn, and then we bake the corn…step-by-step,” he explained.

Afterwards they continue by taking the fresh masa into the the rest of the process.

“So, it goes into the shape. We’d cook it in here for about a minute… or so. Then we let it go to where we dry the chip, and then once it’s dry enough, straight to the fryer.”

Once the seasoning is added, it makes all the difference in the world.

“You have a bag of Julio’s chips at home that thing ain’t lasting the night,” said Jay, “I mean it’s gone.”

For Miguel, it’s about carrying on the family business in memory of his father who made this simple snack his life.

“Man, you should have met my dad. I think [he] has a lot to do with [it] being so popular, because the character he was, the type of person, he kind of like sold the product,” said Miguel, “people liked the way he was and I think that helped a lot.”

Members of the Del Rio community are proud of Julio’s success.

“Go to Amarillo, Texas and see Julio’s on the shelves and think, ‘You know that’s my hometown,’” said Jay, “we love that. We’re Texas proud.”

“It puts Del Rio on the Texas map,” added Laura.

“It’s our living, that’s what we do for our life…So, we do it with pride and joy,” said Miguel, “We love what we’re doing.”