Posts by WERO

Author: WERO

Nathanael, aka "WERO," is a photographer, chef, traveler and "taconnoisseur" who spends most of his time exploring Fort Worth through food. While traveling the world, he has eaten at fine dining restaurants, in people's homes, on street corners, in buses, planes, trains and boats, all the while learning that food, culture and friendship are all pieces of a puzzle we call community.

Pan de Muerto has arrived. In panaderias across Fort Worth you can now find the Mexican sweet bread next to conchas, cuernos, marranitos, and other pan dulce. Pan de Muerto is prepared and eaten leading up to Día de los Muertos (Day of the Dead) observed the 1st and 2nd of November. Not to be

Bold flavors, thick gravy sauces, cold meat salads and lots of delicious rice and noodle dishes. Lao cuisine juxtaposes cool temperatures and herbs with hot chilies and spice with dishes like the papaya salad or beef larb while also bringing warm, comforting flavors in the form of rich broths and handmade rice noodles.

With Chinese New Year just around the corner (February 12, 2021) it’s time for dumplings.

If you’ve driven around the Fort Worth lately, you may have noticed some colorful additions. From Hemphill in the Southside to Downtown and the Stockyards, the murals of Fort Worth artist Juan Velázquez are adorning the cityscape. A Texas native, Velázquez has lived in Fort Worth for twenty-two

Tacos de Birria have officially taken over Texas.

Here are a few spots around the city that excel in providing tantalizing menus to-go, making it easy and safe to get your meals.

Shandys (or radlers) originated in Europe, with versions dating back to the 1850s in England and the 1950s in Germany. Like many tasty traditions, this mix of beer and ginger ale or lemonade most likely stemmed from necessity.

Cumbia is party music. With its instantly recognizable rhythm, plethora of instruments and blend of cultural influences, it’s no wonder that the cumbia is loved across Latin America. Originating in Colombia in the 17 th century, this blend of indigenous and African music and dance achieved massive

The last few times I’ve had to grab food at the grocery store, red meat and chicken were often in short supply, but there was plenty of seafood to be had. I decided to make use of this with a classic Spanish-style tapa called Gambas al Ajillo.

We're all spending a lot more time at home, which means we will likely be cooking more. Here's an easy-to-make recipe that uses minimal ingredients.

book a hotel

Author: WERO

Pan de Muerto y Dia de los Muertos

Dining with WERO: Lao Cuisine in Fort Worth

Dining with WERO: Chinese New Year

Spotlight: Juan Velázquez

Dining with WERO: Birria Tacos in Fort Worth

Dining with WERO: Food To-Go

Dining with WERO: Summer Shandys

Cumbia in Fort Worth

Dining with WERO: Gambas al Ajillo

Dining with WERO: Chilaquiles Verdes

Categories

Archives