Overrated: Pork Belly
Yes, it’s delicious. But we couldn’t agree with our readers more that it’s “overplayed.” Enough already! We don’t expect pork belly and bacon to go away anytime soon, but if restaurants do choose to keep it on the menu, heed the words of The Carillon’s chef Josh Watkins, and treat it with “the respect and the time that it needs.”
For a long time in Texas, the only place where you’d find cabrito was in Mexican dishes, like stews with tough chunks. But thanks to the talents of goat farmer Ty Wolosin of Windy Hill Organics, the goat we’re getting here in town is now tender and delicious. “Many chefs are intimidated by it but shouldn't be,” Carla Williams of the Escoffier School told us. Places like Lenoir, Trace and Swift’s Attic are using it to great effect, and we hope to see more of it around town soon.