Started at Kreuz with a pork chop, brisket, and a sausage. The pork chop was truly great. I was tempted to go back, get more, and just stuff myself with them, but I restrained myself. Brisket tasted fine but was a wee bit dry and not real tender. I'd never had that kind of sausage before, and it disappeared rapidly.
Black's had my favorite brisket of the three places I went to. I'd have to say it's the best brisket I've had anywhere. Pork ribs were good, but I prefer the meat to be more "falling off the bone" than ribs seem to be cooked in the area. Had a little sauce on the ribs which was the only sauce I used on anything. I thought the sausage was pretty similar to Kreuz's, maybe a tiny bit more flavorful but I may be imagining that.
I was about at my limit by the time I got around to Luling City Market. I was going stop at brisket and pork ribs here, but I let the guy handing out the meat talk me into another sausage, too. Brisket was very good, but not as excellent as Black's. Ribs were good-similar to Black's. Sausage was similar to the other two; didn't seem quite as good, but I was probably just too full to appreciate it as much.
Too much meat and too much fat--nausea kicked in about the time I was trying to go to sleep. I was feeling better by morning, but a touch of lingering queasiness was a small price to pay for a chowhound experience I'd recommend to anyone who loves barbeque.
Had a couple of cheese enchiladas, a tamale, and a puffy taco from Karam's in San Antonio. Pretty tame overall, but the beef chili sauce made for an interesting change from what I usually eat. Salsa was sweet and mild. Good rice.
I hadn't planned to eat Mexican food in El Paso. Worked out that I spent the night there and had the opportunity so I took it. Plucked one of those little business card sized brochures from the rack at the motel. Kiki's brochure had a couple of blurbs saying it was good, and I had no idea where to go looking for food in El Paso, so I figured Kiki's was as good a stab in the dark as any. It was an unexpected delight. This was some of the best I've had anywhere. The food was closer to New Mexican than it was to Tex-Mex, but it wasn't really New-Mex either. Enchilada sauce was red, not the nearly pure red chile that you get in New Mexico and milder but delicious. Darned good chile relleno, too. Refrieds were smoky and excellent. Taco was also smoky and excellent. The rice was the least seasoned of the food and a good counterpoint to the rest of it. Salsa had some heat to it; lots of jalapeno in it, I think.
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