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Equipment Needed:

Tagine Pot or Le Creuset Dutch Oven Pot

Make Ahead Homemade Seasonings:

Tagine Spice

4 tbsp ginger powder

2 tbsp black pepper powder

3 tbsp turmeric powder

1 tbsp garlic powder

1 tbsp coriander powder

1/2 tbsp cinnamon powder

1 tsp harissa pepper powder


Mix all the spices in a bowl. Make sure the bowl is perfectly dry, otherwise, your spice mix can mold. Store in an airtight container.

Harissa Spice

10 dried, smoked chile peppers

2 tbsp cumin seeds

2 tbsp coriander seeds

2 tbsp caraway seeds

½ tsp multi-colored whole peppercorns

2 tbsp smoked paprika

½ tbsp garlic powder

1 tsp sea salt

1 tsp dried parsley

1 tsp dried oregano


Remove and discard stems and seeds from dried chiles. Slice chiles in half or quarters, if they are large. Heat a skillet over medium-low heat. Add chiles and heat through to ensure all the moisture has evaporated. Remove and place on a rack to cool. Place cumin seeds, coriander seeds, caraway seeds, and peppercorns in the skillet. Stir seeds and toast until fragrant, about 2-3 minutes. Remove and allow to cool. Grind chiles and toasted seeds with a mortar and pestle into a coarse powder. Add smoked paprika, garlic powder, smoked salt, parsley, and oregano. Continue to blend until all spices are completely combined and pulverized.

Marinate Meat Overnight

1lb Brisket Trimmings or Chuck Roast

cut into 1 inch cubes and marinated overnight with half an onion and 2 tsp tagine

seasoning and 1 tsp harissa seasoning


1 whole Fennel

2 cups Mushrooms, cut into quarters

1/2 Onion, sliced

1 cup Cherry Tomatoes, cut into quarters

1/2 cup Kalamata olives, pitted and sliced

2 cups Chickpeas or Garbanzo Beans

1 tsp Garlic (minced)

1 tbsp chopped Parsley

1 Lime

1 cup Olive Oil

2 cups Beef Stock

2 tbsp butter

2 cups Water

Tagine Seasoning (homemade or purchased)

Harissa Seasoning (homemade or purchased)

Marinated Beef (from above)

Salt & Pepper

If you are wondering if it's the water that makes the difference, I'd care to say that it's the craftsman's hands. What separates Jersey Bagels from other bagel shops is that every single bagel is hand rolled. Starting out of their home, Jersey Bagels is now celebrating it's 2 year anniversary in their brick and mortar spot in Cy-Fair. They have come a long way from their Tomball and Jersey Village Farmers Market days.

The wide variety of bagels are accompanied by delicious and packed bagel sandwiches and signature coffee drinks. My personal favorite sandwich is the Lox with a garlic or onion bagel with chive cream cheese! Yes, I might need a breath mint after for those around me, but my goodness is it good. Another winner is the Everything bagel with Everything cream cheese.

My family and I stop in at least once a week and even if there is a line, they move pretty quickly. There isn't a ton of dine in seating, so plan on taking the bagels to go. I look forward to what else Jersey Bagels has in store.

If you would like to watch and listen to our podcast with Jersey Bagels, press play on the video bellow!

After earning their place in the Houston Barbecue scene at their location in the Conservatory Food Hall, John and Veronica Avila are back with Burro & Bull in the Cypress area! Their quiet opening was Thursday, Nov. 18th (sorry this post is a little late!) and they did not disappoint. Taking over the space formally occupied by a Corky's, Veronica has altered the dinning atmosphere with a slick and modern look. Bright colors of blue and yellow accent walls of dark wood and big brown booths.

I mention the décor first because at their previous location, there wasn't much highlighting the look and feel of Burro & Bull's Texana feel. Now, they have it expressed beautifully.

Having only just opened, I have to be honest and say I was expecting the worst. Most soft openings I go to I just sit quietly and let the servers bumble over orders, listen to the kitchen yell at each other over confusing orders, and watch the patience die from other friends and family of the establishment. I also almost NEVER review a restaurant until they have had a least a few weeks under their belts. But I can honestly say that if this is just the start of Burro & Bull and it can only get better from here, then John and Veronica are going to be doing just fine!

My family and I ordered a pretty decent amount of food. From the menu we ordered the flautas, enchiladas, moist brisket, ribs, garlic beef sausage, cream corn, mac and cheese, and the calabacitas.

Being aware that they might be relatively new to the pits, I wasn't going to be harsh on the barbecue regardless. That being said, I was surprised at how good it actually was. No two pits are the same and no matter who builds the pits, each one has it own temperament. You could tell that there was a bit of a fight to get the smoke on this brisket but over all not a bad start. The ribs came out really well with a nice smoke and texture. Definitely a winner. The sausage needed just a touch of barbecue sauce, but I loved the garlic flavor that was pronounced in it.

The enchiladas and the flautas were a great highlight to the Smoked Texana that Burro & Bull is going for. Having the smoked element in these dishes really separated them from your traditional barbecue spots. Though Burro & Bull aren't the only ones combining Mexican and Texas Barbecue, I am excited to see chef de cuisine Jesse Gallegos' talent highlighted with future menu items.

I wish I was more verse in the true forms of flautas and enchiladas so I could truly compare, but most of my experience of these dishes comes from Tex-Mex spots. Both dishes were wonderful in their own rights but I was a little thrown off by the dark mole taste. Thought the menu says "chile Rojo", I could only identify it as mole. Without a creamy guacamole or more cotija cheese, it over powered the enchiladas. But I'm not a huge mole fan, so knowing this, ones I pulled a little of the sauce off to the side, I enjoyed it! I actually added some of the cream corn to it and that really balanced the dish out for me.

Again, anything "negative" in this right up is only highlighting my ignorance or personal preferences. A table behind us was scarfing the enchiladas down without making any changes, so please give these a try!

The mac and cheese had a nice bechamel sauce, the cream corn had FANTASTIC heat from the green chiles, and the calabacitas were a fresh take on a barbecue side.

I truly look forward to visiting Burro & Bull again! With a full bar and dinner service, I think Cypress has a great spot in the making!

If you would like to hear their story before opening Burro & Bull, you can watch and listen to it here:

Note: Just in case, I'd like everyone to know that I was invited to the soft opening and wrote this on my own. Burro & Bull did not comp, compensate, nor sponsored this post.

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