Select Traveler

NOV-DEC 2016

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Page 69 of 79

2 0 1 7 T A P T R A V E L G U I D E 70 SAN ANTONIO, TEXAS The f lavor of San Antonio, Texas, combines the best of the Lone Star State and its Southern neighbor. Historic Market Square is "one of the largest Mexican markets on this side of the border," said Francisco Gallegos, tourism sales and experiential manager for the San Antonio Convention and Visitors Bureau. The Cortez family just celebrated Mi Tierra Café and Bakery's 75th anniversary in business. The family also owns and operates another Market Square staple: La Margarita Restaurant and Oyster Bar. Mi Tierra is a festive, colorfully lit, 24-hour restaurant where Gallegos always recommends the chicken mole plate and the menudo. The entire open-air Market Square "gives you a little taste of the hill country around San Antonio," with a farmers market that peddles local produce, food booths that dish out f lautas and gorditas, shops that sell handmade crafts and folklorico dancers that twirl onstage. The 22-acre historic Pearl Brewery complex has been resurrected as a mixed-use retail and restaurant hub, and groups can take a water taxi there because it's the last stop on the recently extended River Walk. Pearl Brewery Complex is home to a weekly farmers market and the Culinary Institute of America's San Antonio school. It boasts nearly 20 restaurants, bars and cafes. Botika opened this summer with Peruvian- Asian fusion fare, and the live-music venue Jazz TX, featuring jazz, blues, big band, salsa and Texas swing, opened in August. Other options include workshops about using food for health at the Pharm Table restaurant, cooking demonstrations at the Witte Museum, Culinaria Festival Week and the annual San Antonio Cocktail Conference. LOUISIANA New Orleans often gets the bulk of Louisiana's culinary acclaim, but the state is covered with out-of-the-way, little-known establishments that locals love and visitors should discover. At Olde Tyme Grocery in Lafayette, bring cash, an appetite and, if you visit on a Friday during Lent, a little patience because "the line goes out the door and down the street," said Kyle Edmiston, director of the Louisiana Office of Tourism. That's because Olde Tyme Grocery is known for its fried oyster and fried crawfish po'boys, although its cold-cut po'boys and hand-cut fries are also hugely popular. For des- sert, the Borden's store — remember the famous Elsie the Cow logo? — serves the best milkshakes in town, or groups can indulge in an Oreo cookie brownie at Indulge, Lafayette's only dessert restaurant, said Barry Landry, director of communications. Natchitoches' local specialty is the meat pie, and Lasyone's Meat Pie Restaurant is famous for them — it's in the name, after all. But the meat pies are " just as good" at French Market Express, which stuffs them with crawfish, shrimp or boudin, and also serves pastries and gigantic cinnamon rolls, Edmiston said. He added, "And the reason you can't find a place like this anywhere else is because it's inside a gas station." Despite its location, the restaurant has a seating area, and because of its location, it's a good stop for groups traveling on Interstate 49. Although French, Cajun and Creole cuisine dominate Louisiana dishes, a Shreveport establishment has quickly earned a reputation for an Italian staple: the muffaletta, better known as the "muffy," at Fertitta's Delicatessen. "Out of nowhere, this place in Shreveport COW MILKING ON A VERMONT FARM HUDSON VALLE Y MAPLE SYRUP By Hubert Schriebl Courtesy A MAPLE SYRUP TAS TING IN THE HUDSON VALLE Y Charleston, SC | |

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