Fritters, Pizza & HUGE sandwiches

Saint Anthonyyou can watch”Texas Eats”, on Saturday at 10 a.m. on KSAT 12, KSAT.comand Moreour free streaming app.

This week on Texas Eats, David Elder takes us to a traditional New York deli, a favorite San Antonio burger shop, and other top restaurants from across the state!

David’s first stop on this foodie adventure is at The Beignet Stand, just off Broadway Avenue in San Antonio. The Beignet Stand serves all kinds of sweet and savory creations that you have to see to believe! David talks to the co-owner, Michael Grimes, about the history of the food stall and the inspiration behind the recipes.

Then David heads to Houston for an authentic New York dining experience at Kenny & Ziggy’s New York Delicatessen! David sits down with the owner, Ziggy Gruber, to discuss the history of the deli and check out a giant sandwich on the menu!



Then things heat up in the Texas Eats outdoor kitchen with Chef Ceasar Zepeda, owner of Sangria on the Burg in San Antonio. Chef Ceasar shares a quick and easy recipe for his Green Spaghetti, a poblano chicken pasta that you can make at home.

David then takes us to a favorite burger joint in San Antonio, Big’z Burgers Joint, to try the Chalupa Burger and other juicy burger creations.

Then David heads to East Texas to check out some of the huge plates in Houston at Dot Coffee Shop. David sits with General Manager Angela Martinez as they sample giant omelettes, huge juicy burgers, stacked pancakes, and other dishes served hot and fresh.

Then it’s back to San Antonio for some more breakfast dishes at the locals’ favorite, Panchos & Gringos. David sits with the owner, Sergio Calderon, as they walk through the menu and are surprised by some seriously spicy salsa.

David rounds it up in Dallas at a Brazilian pizzeria, Delucca Gaucho Pizza & Wine. David tries some unusual pizza combinations and has a laugh with the co-owner, Vanderleia Mallmann.


Don’t miss this brand new episode of Texas Eats!

Chef Caesar’s Green Spaghetti Recipe at the Texas Eats Outdoor Kitchen (KSAT12)


2 chicken breast

8 oz pasta

Chicken Marinade




Salt pepper

Poblano sauce:

3 Poblano

1/2 onion


6 cloves Garlic

4 tbsp Butter

1 tbsp chicken base

1 tbsp cumin

Salt & Pepper to taste

8 oz cream cheese

1/2 cup heavy cream

Oaxacan Cheese


Travel directions:

Marinate 2 chicken breasts in olive oil, garlic, coriander, salt and pepper for 1 hour. Grill the chicken to an internal temperature of 165°.

Heat the sauté pan over medium heat and combine poblano, onion, garlic, butter, chicken base and cumin. Sauté until vegetables are tender and onions are slightly translucent.

Add cream cheese and heavy cream to the sauté pan. Stir until cheese has melted and all ingredients are blended.

Transfer to a blender and blend, leaving small pieces of poblano. Add cilantro at the end of mixing.

Pour 1 cup of sauce into a heated sauté pan and simmer until slightly thickened.


Add a portion of cooked pasta to the pan and toss. Add freshly grated Oaxaca cheese and combine until thickened.

Top the pasta with sliced ​​chicken breast and garnish with coriander and queso fresco.


Cheeseburger Beignet at The Beignet Stand in San Antonio (KSAT12)
Fried Chicken Beignet at The Beignet Stand in San Antonio (KSAT12)
The Zellagabetsky Sandwich from Kenny & Ziggy’s New York Deli in Houston (KSAT12)
Kenny & Ziggys in Houston (KSAT12)
Chef Caesar’s Green Spaghetti Recipe at the Texas Eats Outdoor Kitchen (KSAT12)
Braised Pork Chops from Dot Coffee Shop in Houston (KSAT12)
Breakfast platter from Dot Coffee Shop in Houston (KSAT12)
Pancakes at Panchos and Gringos Deli in San Antonio (KSAT12)
Pizza at DeLucca Gaucho Pizza & Wine, now open in Austin (KSAT12)

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