Culinary Thrill Seekers: Lovin’ Luby’s. Don’t ever Change.

Bob Luby opened a Luby’s Cafeteria in San Antonio in 1947 and the rest is square fish/LuAnn Platter history. I worked at a local Luby’s for two summers and I looked pretty good in that orange polyester uniform. I must have walked 10 miles a day and I still perk up when I hear a bell ring. That meant someone needed help carrying a tray.

We just visited my aunt in Katy and her church group, Happy Hearts, met at their Luby’s after church on Saturday night. I was excited to be included and was psyched the classic liver and onions was on the menu. Got my iron and some really great memories. The Port Arthur Luby’s offers the same classic Texas appeal. Generations are still loving their Luby’s.

Never too Hot – The headline on a Martha Stewart piece about where to add hot sauce drew me in. Eggs, pizza and beans? Are you kidding? I don’t even bother eating those things without some heat. Popcorn and salad dressing? Done that. Ice cream and fruit? Yes, but on a much smaller scale. Decades ago I added Tabasco to a yogurt, honey and poppy seed dressing for fruit and loved it. I’ve always said I’d try hot sauce, or balsamic vinegar, on good vanilla ice cream, but I RARELY buy ice cream. Now the photo of a juice slice of cold watermelon with hot sauce? I may have had just a taste before, but I’m ready to play with that again. Thanks, Martha.

Red or Green? – This is the official state question of New Mexico, asking if your Hatch chile pepper sauce should come in one spicy shade or another. Los Roast sources peppers to roast in Portland, Oregon. Funny story, amazing sauce. I tried New Mexico Red Chile Sauce in traditional style and my unofficial notes are “warm, complex and cooked.” Makers call it “antique” and “velvety.” It warmed my insides. This flavor is why I have the Hatch region on my bucket list for Culinary Thrill Seeking. Pick your colors at www.losroast.com and pass the enchiladas.

Darragh Doiron is a Port Arthur area foodie ready for another serving of Luby’s liver and onions. Share you foodie finds with her at darraghcastillo@icloud.com

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