Stock Show’s newest food is a big burrito
01/18/2014 5:45 PM
11/12/2014 3:43 PM
Tad Blood makes a burrito that weighs more than a pound.
“We start with a 12-inch flour tortilla that’s infused with the ingredients,” said the owner of Tad’s Bodacious Burritos, which sounds more like a bull than a meal. “That means a chipotle cheese tortilla for the chipotle beef, a garlic herb tortilla for the garlic chicken and a spinach tortilla that’s green for the vegetarian.”
The newest food vendor among more than 50 places to get food and/or drinks at the Fort Worth Stock Show, Tad’s is likely to be popular with folks who want to be full when they get up from the table. It’s roughly centered in the group of Roundup Inn vendors in the Amon G. Carter Jr. Exhibits Hall. To the north are Coburn’s barbecue and Nothing Bundt Cakes. To the south are Subway, the Burger & Chili Shack and Bayou Kitchen Home Cookin.
For $8.50, Tad’s customers get a burrito that’s as thick as a cowboy’s arm and, in the case of the chipotle beef, a lunch or dinner that demands attention.
“We fill them with shredded beef that’s rubbed with chipotle (a smoked jalapeño seasoning) before it’s cooked; black beans, cheddar and Monterrey Jack cheeses then roll them up,” Blood said. “On top we pour a chipotle cheese sauce, then garnish with fresh pico de gallo. It’s spicy, but not hot.”
The garlic chicken burritos are filled with white meat that’s cooked in a garlic herb sauce, then shredded, Blood said.
The diversity of food and beverages at the Stock Show is such that just about anyone will find something that tastes just right. And the places selling them are almost everywhere you look, said Steve Coburn, manager of Coburn’s Catering and basically the trail boss over most everything edible or drinkable at the Stock Show.
One of the most popular vendors is Crown Cinnamon Rolls with four locations on the Stock Show grounds, including Justin Arena and Cattle Barn 1, Coburn said. But there’s a perennial festival crowd pleaser that isn’t done better anywhere than here, he added.
“McKinney’s Concession has the best corndogs I’ve had in my life,” Coburn said. “There are four locations.”
Jakes Cakes is no slouch when it comes to another festival food, funnel cakes, and turns out a pretty good Steak on a Stake in Cattle Barn 1 and a food court between Cattle Barn 4 and the Charlie and Kit Moncrief Building, Coburn said.
Many a teenager who gets hungry while spending the night watching over a cow or other animal they’re showing has found The Stockman’s Cafe in Cattle Barn 2. It’s open 24/7 with a full breakfast menu and basic short-order fare, Coburn said.
Coburn’s Catering has dozens of barbecue stands, pork sandwich stands and other concessions scattered about the grounds. But the manager’s favorite is one that not many people find.
Roadhouse Cafe, in front of Will Rogers Auditorium, is off the beaten path, and therefore almost never crowded, Coburn said. Beside it is a space where Coburn sets up the Roadhouse bar.
‘Everything in the cafe is stuff that you don’t find anywhere else,” Coburn said. “A black Angus slider, curly fries, pepper-jack macaroni and cheese bites (breaded and deep fried).”
Coburn’s Catering runs what Coburn calls a “dirtside” service in Will Rogers Coliseum during rodeos.
And high above everything in the coliseum is the members-only Backstage Club. But the folks who run it also own Reata Restaurant and its open-to-the-public Stock Show offspring in the Amon G. Carter Jr. Exhibit Hall, restaurant spokeswoman Misti Callicott said.
Regulars come in for Reata’s tamales, quail and rib-eyes, but there are 19 items on the limited menu that reflects the downtown restaurant’s flare, Callicott said.
“We have seven dinner entrees that are available all day, and we have three that are lunch only,” Callicott said.
Despite the overwhelming number of food and drink vendors at the Stock Show, Blood isn’t worried about his burritos getting lost in the crowd.
“I get the feeling it will be busy,” Blood said.
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