DIY

DIY Flower Crowns for Fiesta

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Flower crowns are known for their vibrant colors, extravagant use of flowers, and sometimes hefty price. In San Antonio, Fiesta is the perfect time to show off your personal style with a beautiful floral hair accessory! That doesn’t mean you have to break the bank for custom headwear, however.

Here is one affordable way to make a DIY flower crown with supplies from your neighborhood dollar store.

You will need:

  • Artificial flowers in different colors
  • A hot glue gun
  • Plain headband in any color

Step 1
Choose your flowers! Make sure to choose a variety of vibrant colors that complement one another.

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Step 2
With the hot glue gun, attach the flowers to the front of the headband. Make sure the flowers all face the same direction and are placed snugly next to each other while gluing!

Step 3
Without moving the headband, let the glue set for about 2 minutes.

Step 4
Enjoy! Show off your new headpiece at all the Fiesta events this spring! These crowns can go with any hair type and style.

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by Kaitlyn Barber

DIY

DIY 6-Step Cactus Cascarones

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Spring is an exciting time for San Antonio. With Easter and Fiesta just around the corner, locals know there will be a ton of cascarones—dyed eggs stuffed with confetti and topped with a thin piece of tissue paper—available to either purchase or make and break. 

It’s around this time of year that families can find cascarones—hundreds of every color—filling the aisles of their local HEBs. Confetti might as well rain from the sky.

The joy-filled act of cracking cascarones has some interesting roots. It’s been rumored that the cascarón originated in China and that Marco Polo brought the tradition from Asia to Italy. In order to appeal to upper-class women, the eggs were filled with scented powders and given as gifts. The custom then traveled to Spain and made its way to Mexico in the nineteenth century, where the powder was eventually replaced with confetti.

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While filling eggs with perfumed powders has gone out of style, “confetti eggs” are still in vogue. Luckily, we’ve done our research and found one adorable cascarón that will make any South Texan’s Easter and Fiesta season as bright and colorful as possible.

Here are 6 easy steps to make your own Cactus Cascarones at home (inspired by Delia Creates)!

 


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You will need:

  • Eggs
  • Hot pink tissue paper
  • Small-cut confetti
  • Green acrylic paint
  • Thin-tip permanent marker

 

Steps

Step 1:  Poke a hole (approximately 2 centimeters) at the top of the egg. The smaller the hole, the harder it is for the yolk to drain! When the yolk is removed, rinse carefully with soap and water.

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Step 2: Brush a light layer of green paint onto the shell. It should take about 5 minutes to dry.

Step 3: Using the permanent marker, draw small black Xs onto the painted egg. The Xs should be placed in rows (about 1 centimeter apart).

Step 4: Time for confetti! Fill one-third of the egg with confetti and then stuff the opening with hot pink tissue paper, leaving a small space at the top.

Step 5: With the small amount of space left, poke 2 crumpled pieces of tissue paper out of the top of the egg. This is meant to resemble a prickly pear.

Step 6: Get cracking!

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by Kaitlyn Barber

Cactus Troll Sticker

If you love cacti, grab our lil' cactus sticker here!

Frito Pie: Texas Staple, American Dream

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Corn chips — the crunchy, salty fritas invention of San Antonio’s own Gustavo Olquin, repackaged and renamed Fritos® by C.E. Doolin who purchased the original recipe and frying equipment from Olquin way back in 1932 — are a staple in every Texas pantry. Few things pair better with corn chips than warm chili, diced onions, and melted cheddar cheese, a combination found at any high school football stadium throughout the Lone Star State and known to all as Frito Pie.

While there are many variations on this classic, our new favorite is Vianney Rodriguez of Sweet Life Bake’s recipe in her newest cookbook, The Tex-Mex Slow Cooker: 100 Delicious Recipes for Easy Everyday Meals. We love this recipe because it’s easy, affordable, and packed full of flavor. Check it out below and let us know what you think.

Before you start, though, be sure to swing over to Amazon and buy a copy of Vianney's Tex-Mex Slow Cooker cookbook. You'll love the recipes! It's full of great ideas for easy, slow cooked meals, like carne guisada, beer-braised brisket, and ENCHILADA FRIES. Do it. Right now. Go buy a copy. Hurry, mija. The recipe can wait.

Ingredients
2 teaspoons vegetable oil
2 pounds ground beef
3 tablespoons chili powder
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
10 (1-ounce) bags Fritos corn chips
2 cups shredded cheddar cheese
1 cup finely diced onion

Directions
Warm the oil in a large skillet over medium-high heat. Add the ground beef and cook, taking care to break up the meat with the back of spoon and stirring frequently, until it is fully browned and cooked through. Remove from heat.

BarbacoApparel_FritoPie_TheTex-MexSlowCooker

Stir in the tomato sauce, chili powder, garlic powder, cumin, salt, and black pepper. Pour the mixture into a slow cooker, cover, and cook on low for 6 hours.

Reduce the setting to warm.

To serve, cut open the tops of each bag of Fritos. Spoon the chili con carne over the Fritos, top each with the cheese and onions, and serve. (This dish can also be served in bowls.)

Food, Recipes

Capirotada: The One Thing You Should Never Give Up for Lent

 Capirotada Overload

Capirotada Overload

It’s been a minute since I sat down and had my first piece of capirotada, a tradition rumored to have originated from Renaissance-period Spain. Born out of a need to abstain from meat during the 40 days of Lent, this bread pudding offers itself as a sweet-yet-hearty comida de cuaresma, or Lenten food. Somehow the odd assortment of ingredients magically come together during the bake. The result is a taste bud experience you won’t soon forget, and fortunately for us, it’s the perfect time to make it.


 Capirotada Ingredients

Capirotada Ingredients

Ingredients
2 loaves French bread
1 12 oz box of raisins
2 8 oz bags shredded mild cheddar cheese
1 stick salted butter
1 1/2 c brown sugar
Pecans to taste

For the anise tea
2 qt water
3/4 oz whole anise
3 cinnamon sticks
6 whole cloves
1 piloncillo
1 1/2 c brown sugar
1 medium white onion

Directions:

  1. Preheat your oven to 400°F.
  2. Slice your French bread loaves as if you’re slicing bread for sandwiches. Place slices on a cookie sheet and toast  in the oven for 10 minutes on one side (or until brown) and 6 minutes on the other.
  3. While your bread is toasting, boil your tea. NOTE: After your bread is finished toasting, turn your oven down to 350°F.
  4. Place the pot of water on the stove top. Add piloncillo, brown sugar, and the whole onion to the pot.
  5. Place the cinnamon sticks, cloves, and anise in a cheese cloth. Pinch the cloth at the corners, twist, and secure with a tieback to create a spice bundle.
  6. Heat pot on high until it comes to a boil. Cover pot and let tea simmer for 10 minutes.
  7. Now we’ll begin the layering process. Place your first layer of toasted bread slices in a large baking dish.
  8. Melt stick of butter and brush over the toasted bread.
  9. Sprinkle cheddar cheese, raisins, and pecans.
  10. Pour a portion of your tea over the layer until the bread becomes mushy in texture.
  11. Repeat steps 7 through 10 until your layers reach the top of the baking dish or your bread finishes.
  12. Place your baking dish in the oven, previously set at 350°F, for 30 minutes.
  13. Enjoy.
 Mmmm! Mmmmmm!

Mmmm! Mmmmmm!

Blog Post by Mariam Huizar

Chocolate-Dipped Mexican Wedding Cookies

Mexican wedding cookies, or “biscochitos” as they are known in Mexico, are the best part of any wedding reception. Not too sweet, not to crispy, with a pinch of spice and an amazing crumbly texture, they’re probably the perfect snacking cookie. But why wait for a wedding to enjoy this great treat?

Check out Food Network’s recipe below and get ready to lower the blinds and shamefully eat an entire batch in one sitting. To make them even more irresistible, we’re including a recipe for dipping chocolate, because the only thing better than a Mexican wedding cookie is a chocolate-dipped Mexican wedding cookie.

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Ingredients
1 cup unsalted butter, room temperature
½ cup confectioner’s sugar
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 cup chopped pecans

Directions
Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.

Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.

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Ingredients
Dipping Chocolate
1 bag dark chocolate
¼ cup coconut or vegetable oil
1 tablespoon confectioner’s sugar (or more to taste)

Directions
Combine all ingredients in a medium sauce pan and stir over low heat. Once all chocolate and sugar have melted, move off heat and set it a warm spot. Depending on how long you wait between making the dip and actually dipping the cookies, you may need to reheat.

Note: If chocolate begins to seize, add more oil. You can also add heavy whipping cream for a thinner sauce.

Note: You can substitute milk or semi-sweet chocolate if you prefer. If you do, we suggest either not coating the cookies in powder sugar or doing so very lightly. Otherwise, they can be quite sweet when dipped into milk or semi-sweet chocolate.

Game Day Recipe: Dr Pepper Glazed Jalapeño Meatballs

 Dr Pepper Glazed Jalapeño Meatballs.  Mmm!

Dr Pepper Glazed Jalapeño Meatballs. Mmm!

Now that football season is officially here, there’s lots of tailgating, grilling, and grubbing going down ― and cheering and shouting and, sometimes, even tears. It’s OK. Your team will get ‘em next time! In the meantime, here's a recipe worth crying over.   

If you want to show off your culinary skills and impress your friends, or your Fantasy League buddies come game day, showing up with a winning dish is the way to do it. We all know wings, barbecue, chips and dip, and other finger foods dominate the game day food scene, but here’s a recipe I recently stumbled upon from No Spoon Necessary that would make for a great game day treat: Dr Pepper Glazed Jalapeño Meatballs. OH. YES.  

For one, few people understand the love for Dr Pepper than Texans. After all, Dr Pepper was discovered back in 1885 in Waco, Texas, making it the oldest of the major brand soft drinks in America. And, second, Dr Pepper is simply delicious, so when I heard about this recipe, I couldn’t wait to test it out for myself.

The result was a delicious and sweet, but not overpoweringly so, concoction that surprised me ― mostly because I thought it would be too sweet. However, this was not the case. The meatballs were flavorful, and the glaze was mildly sweet but not at all spicy (maybe next time I’ll substitute the jalapeño for serrano or something hotter). Regardless, the meatballs were a hit and well received at my shindig. Just be sure you set a good hour aside for prep time. I hope you enjoy this recipe as much as I did. If you’re a fan of Dr Pepper, these meatballs are a MUST. 

Have you tried this recipe before? If you're game, maybe try changing out the Dr Pepper for, say, (puro) Big Red and see how the meatballs turn out. Either way, let us know your thoughts in the comments below. Enjoy!

Dr Pepper Glazed Jalapeño Meatballs

Ingredients

Meatballs:

  • 3 Slices White Bread – crusts removed and torn into roughly ½’’ pieces (roughly 3 ounces)
  • ½ Cup Milk (2% or Whole)
  • 1 TBS Unsalted Butter
  • 1 Medium Yellow Onion – grated and divided
  • 1 medium Jalapeno - seeded, ribbed and minced
  • 2 Large Cloves Garlic – minced
  • 1 Pound Ground Beef Chuck (80/20)
  • 1 Pound Ground Pork
  • 1 TBS Fresh Parsley Leaves - minced
  • 2 large Eggs
  • 2 tsp Kosher Salt , plus more to taste
  • 1/2 tsp Ground White Pepper
  • Canola Oil for Frying

Glaze:

  • 2 Large Jalapenos – seeded, ribbed and minced
  • 1/2 tsp Kosher Salt
  • Pinch Ground White Pepper
  • ¾ Cup Light Brown Sugar
  • 1 (16.9 oz) Bottle Dr Pepper
  • ½ Cup Beef Stock
  • 2 TBS Cornstarch

Directions:

 The final product.  Mmm-mmm!

The final product. Mmm-mmm!

  1. In a medium sized mixing bowl combine the bread cubes and the milk. Toss to coat. Set aside and allow bread to soak in milk until soft, about 8-10 minutes.

  2. Meanwhile, melt butter in a small skillet over medium-high heat. Add half of the minced onion and season with a pinch of salt and pepper. Cook, stirring occasionally, about 5 minutes. Add jalapeno and cook until onion is golden and jalapeno is softened, an additional 2 minutes. Add garlic and cook until fragrant, 30 seconds – 1 minute.

  3. Transfer to the bowl of a stand mixer, fitted with the paddle attachment. To the bowl add the beef, pork, soaked bread and milk, remaining raw onion, parsley, eggs, salt and pepper.

  4. Starting on the lowest speed, beat mixture, increasing speed to medium slowly, until all ingredients are thoroughly combined, about 45 seconds–1 minute. Set aside.

  5. Prepare a large baking sheet or work surface with parchment paper. Use your hands to roll/form mixture into meatballs roughly 1 ½’’ - 2 tablespoon in size (dip your hands lightly in water or spray with nonstick cooking spray, to prevent meat from sticking if necessary). Transfer meatballs to prepared baking sheet.

  6. Preheat oven to 200 degrees and insert a wire rack into a clean baking sheet.

  7. In a large, wide skillet, heat 1/4’’ of oil over medium to medium-high heat. Working in batches, add meatballs and fry, turning occasionally until well browned all over, about 2 minutes total. Remove and transfer meatballs to wire rack and keep warm in the oven. Repeat with remaining meatballs.

  8. Dump out the oil in the pan, reduce heat to medium, and add a glug (roughly 2 teaspoons) of fresh oil. Add in the jalapenos, salt and pepper for the glaze. Cook for 2 minutes, until softened. Add the brown sugar, Dr Pepper, and beef stock. Increase heat to medium high and bring contents to a boil, stirring occasionally. Cook until thickened, about 8-10 minutes. Meanwhile, whisk the cornstarch with ¼ cup of water and whisk to combine. Slowly whisk the cornstarch mixture (slurry) into the Dr Pepper Glaze. Continue to simmer an additional 1 minute.

  9. Add the meatballs to the glaze and stir to coat. Reduce heat to medium low, cover, and simmer until meatballs are cooked through, about 8-12 minutes.

  10. Serve immediately and enjoy.

Source: https://drpeppermuseum.com/history/

Social Media

Staying Connected: BarbacoApparel's Social Media Strategy + Tips

 Richard wearing our  Redvolution  tee

Richard wearing our Redvolution tee

At BarbacoApparel, staying creative is a full-time job. And creativity doesn’t start and end with product development; it creeps into every aspect of our small business—specifically social media.

This week we talk to partner Richard Diaz, our social media guru, to learn about his social media strategies for BarbacoApparel and tips for other small businesses.

Prior to starting the business, what was your experience with social media?

I’d really only used social media on a personal level, but I guess you could say I got my start during the days of MySpace and LiveJournal.

How did you go about learning what to do?

Research. I’d scour the Internet looking for ideas, tips, and best practices. But, when it comes down to it, every business is different. So I had to test certain things out and see what worked best for our business, and what didn’t.

Do you think it’s important for businesses to have a social media presence?

Definitely! Your business will probably not succeed (or for very long) without some form of a social media presence, especially for new businesses. It’s the best way for people to find out about your business and the products/services you offer. One of the first things most people will do when they search for a business is look them up on Facebook, Instagram, Twitter, and whatever online presence they can find that can give them an idea of what they can expect from your business.

What information do you wish you knew back when you first started?

Take time to research how each social media platform works, because each one is unique and serves a distinct purpose. Secondly, don’t be afraid to have fun and take chances.

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What does a typical day as BarbacoApparel’s social media guru look like?

I check all our social media feeds in the morning for any new comments and messages since the previous night, and I respond to any new inquiries. Then I usually take about 10–15 minutes and go through each feed and start tapping that “Like.” It’s equally important to interact and comment on posts, too (fan pics and birthdays are always fun to encounter). From there, I keep an eye on our social media feeds throughout the day ― looking for any trending topics or big news and happenings that might come up throughout the day. You just never know what you’re going to encounter.

What’s your strategy for planning out posts?

I like to plan out as much as I can for the upcoming week (I usually choose Sundays), which involves me sifting through customer photos, memes, and topics or news that could potentially tie in to our brand. You can pre-plan as much as you want, but expect for the unexpected! Some days you’ll completely scrap something you had planned for something new that just came up.

For those unplanned posts, I typically stick with topics that I think our customer base would find interesting or can relate to, and I try to put a fun and creative spin on it.

As social media manager, which app(s) do you consider your BFF and why?

BuFFer, of course. Not only is it a great app that helps you manage multiple accounts and schedule out posts, but it’s the app's ability to easily integrate with tools like IFTTT, which lets you create automated rules for your other social media apps. For instance, via IFTTT you can create a rule (or, an applet) to automatically Tweet your Instagram post by using a specific hashtag, or you can automatically pin your Instagrams to a board by using a specific hashtag. And, these are just a few of the many possibilities you can explore. Having said that, I still gotta give some love to the other BF, Hootsuite, because the one thing you CAN’T do on Buffer that you can do with Hootsuite is interact ― comment, reshare, like ― within the app, which makes Hootsuite one of those apps you can’t do without.

Favorite part of the job?

I really enjoy going out and capturing photos of events and happenings around the city. Not only do I get to enjoy various events going on around the city, but I get to capture moments and people from events that I then get to share with our followers.

Worst part of the job?

Absolutely nothing.

BUT if I had to come up with something, I’d probably say the eventual burnout. You really have to make social media a part of your life nearly around the clock, and that can get exhausting quick. When I feel like I need a break, I’ll completely remove myself from social media―even if just for a day―before jumping back in. It definitely helps to recharge.

How do you measure success with your posts?

I know this sounds obvious, but looking at the engagement (e.g., number of comments, likes, and views), and how many times that content is shared. When all those things align, and you find that one thing that really had an impact with your customer base, you know you’re doing something right.

What things do you do on a weekly/monthly basis to grow your online following?

It’s a little different for each platform. For instance, on Twitter I engage with people more frequently because there’s always a conversation going on. Retweeting relevant content and trending topics also helps. I’ve yet to host my first Twitter chat, which can help grow your followership and even put you at the forefront of a local trending topic, but that’s something I’m looking forward to doing in the near future. For Instagram, the use of diverse―but still relatable―hashtags works well to help get your content to your target audience, as well as geo tagging your location. After all, your target audience might be searching through those same tags, too! For Facebook, highly shareable, engaging, and relatable content is a great way to grow your online following.

What 3 tips do you think every social media manager should know?

First and foremost, know your customer and audience well. Know what they like, dislike, and what motivates them. Second, be present on your social media: interact, engage, and share regularly. Aim to share content at least 3 to 5 times weekly on Facebook, 5 to 7 times daily on Twitter, and 1 to 3 times daily on Instagram. Lastly, take chances. Sometimes the only way to know what really works for your business is to test it and check the results. You’d be surprised at what works well when you thought wouldn’t, and vice versa. Just don’t be afraid to try new things.

Paid ads—yay or nay?

Yay-yeah!

Where would you like to see BarbacoApparel's social media presence in the future?

First off, hopefully still existing! But, if we are still kickin’ in 5 years, I’d love to see our business’s social media become a go-to feed for all things San Antonio―where locals and tourists alike can come and get a taste of what San Antonio is all about.

Be sure to follow us on social media!

Hurricane Harvey Relief

With so many of our neighbors to the south and east needing help after the devastation of the hurricane and flooding, we thought it’d be a good idea to put together a list of organizations you can donate to. The first few, including a link to our own shop, allow you to shop for a cause. Each business will donate the proceeds from your purchase to a relief effort of their choosing.

 

Shop for a Cause

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Texas Strong Tee: Click here to shop
We decided to team up with three other Texas Brands to sell this TEXAS STRONG t-shirt. Designed by a group of creatives affected by Hurricane Harvey. We are at our best when we all work together to help out one another. 100% of all proceeds will go to the Food Bank of Corpus Christi, which proudly serves the communities affected and families displaced by Hurricane Harvey. Every $1 donated turns into 7 meals.

 
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United We Stand Tee: Click here to shop
Our good friends at Printed Apparel are teaming up with local businesses Fast Eddies Billiards, Little Woodrow's, and the American Red Cross to create and print a this great tee. 100% of proceeds benefit those affected on the Gulf Coast. Check it out for more details and how you can help those effected by hurricane Harvey.

 
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Deep in the Heart of Texas Charm: Click here to shop
James Avery has this great charm. 100% of the proceeds from the sales of their silver Deep in the Heart of Texas Charm will be donated to Hurricane Harvey relief efforts, through September 30, 2017.

 
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Matte Velvetines: Click here to shop
Check out this great liquid matte lipstick by Lime Crime. BEET IT, HURRICANE HARVEY! 100% of sales from this shade will go to the Red Cross to benefit the victims of Hurricane Harvey. Stay strong, Houston!

 

Make a Donation

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The Mayor's Hurricane Relief Fund: Click here to donate
Your contribution will be used to support agencies and charitable organizations providing help to evacuees and service providers in Houston and the coastal areas of Texas affected by Hurricane Harvey. Donations made to the fund are tax deductible, and are administered by the San Antonio Area Foundation, a 501(c) (3) public charity.

 
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San Antonio Food Bank: Click here to donate
The San Antonio Food Bank is in emergency response mode to support the local and statewide needs resulting from the aftermath of Hurricane Harvey. You can help immediately with material donations: Our most wanted items are nonperishable food, water, baby food, diapers, hygiene items, new car seats, lightly used strollers, cribs or “pack ‘n plays”, and cleaning supplies. Donations can be dropped off at the Food Bank warehouse (5200 Enrique M. Barrera Pkwy, San Antonio, TX 78227) 8am-7pm or at the San Antonio City Council district offices.

 
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South Texas Blood and Tissue Center: Click here to donate
Blood drives from Corpus Christi to Houston have been canceled and donation rooms closed following widespread damage and flooding caused by Hurricane Harvey. As a result, STBTC and blood centers across the country are sending units of red blood cells and platelets to the region. If you have some time this week, head over to a local center and make a donation.

 
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Texas Diaper Bank: Click here to donate
In addition to monetary donations, you can also donate your time. They need help this week counting, sorting, and sending out donations. Check out their site and their facebook page for more info.

 
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Houston Hurricane Harvey Relief Fund: Click here to donate
After receiving an overwhelming number of inquiries from citizens and companies who want to help, Mayor Sylvester Turner and County Judge Ed Emmett have established the Hurricane Harvey Relief Fund that will accept tax-deductible flood relief donations for victims affected by the recent floods.The fund will be housed at the Greater Houston Community Foundation, a 501(c)(3) public charity.

 
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Houston United Way: Click here to donate
United Way’s first priority will be safety, shelter and basic needs, like food. Once the community is stabilized, United Way will focus on long-term recovery efforts.

 

Food

Quick and Easy Salsa & Egg Breakfast Mug Recipe

Quick and Easy Breakfast Recipe

They say you’re not supposed to skip breakfast, the most important meal of the day. Unfortunately, it’s a very easy thing to do. I'm often faced with the problem of not having enough time to whip up a decent breakfast. So, I scoured the Internet for a recipe that would fix my problem.

I stumbled upon this easy recipe ― a Sriracha and egg concoction made and cooked in a mug ― from Spoon University. Intrigued, I decided to give this recipe a try, with some minor tweaks.

The ingredients you need for this recipe are all basically readily available items you can find in your kitchen, so there’s no need to go out and gather ingredients the day before. Since I didn't have Sriracha handy (don't shame me), I used some leftover homemade salsa I had in my fridge. You can also substitute Sriracha for Tabasco, if you're so inclined. 

Now, there are two ways you can enjoy this recipe: in a mug (perfect for on-the-go) or in an English muffin. I tried both ways and they both tasted great. But, if you’re looking for something with a bit more sustenance and you have a few extra minutes, go with the English muffin.  The breakfast mug is also very kid-friendly to make ― hint, hint ― in case you've got your hands tied or are strapped for time. 

Give this recipe a try and tell us your thoughts in the Comment section below. Have any other quick and easy breakfast recipes? Drop that knowledge on us as well. 

Enjoy!
 

Salsa & Egg Breakfast Mug  

Ingredients:

 Cracked egg in a mug. 

Cracked egg in a mug. 

  • 1 egg
  • 1–2 Tablespoons grated cheese
  • 1 Tablespoon salsa (homemade or your favorite store bought)
  • Cilantro
  • Salt and pepper to taste (optional)
 Salsa & Egg Breakfast Mug.

Salsa & Egg Breakfast Mug.

Directions:

  1. Crack the egg into a microwave-safe mug and whisk thoroughly. 
  2. Sprinkle grated cheese over the egg. 
  3. Place mug in microwave and cook on high for 1 minute, or until egg is cooked as desired. 
  4. Add salt and pepper to taste (optional) and top off with cilantro and salsa. 
  5. Enjoy!
  6. Breakfast Sandwich: Take an English muffin (or two pieces of bread) and spread both ends with margarine or butter (optional). Place in a toaster and toast as desired. Scoop out the salsa and egg from the mug, place between the English muffin (or bread) and enjoy. 
 Salsa & Egg Breakfast Muffin

Salsa & Egg Breakfast Muffin

Design

A Look Inside BarbacoApparel’s Designs

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When we launched BarbacoApparel in 2014, we had one mission: make unique “tourist” tees for people in our hometown, San Antonio.

Since then, our product line has grown to include clothing for kids, stickers, prints, totes . . . you name it! With each design, we try to explore our culture and redefine what it means to be a Texan. Sometimes our ideas our pretty straightforward, but other times they end up being what we like to call “thinkers.”

So today we talk about 4 of our designs and what inspired us to create them.

 
 You don’t need glasses to see what this guy's thinking about.

You don’t need glasses to see what this guy's thinking about.

Always On My Mind T-Shirt

This T-shirt was inspired by one of my favorite childhood movies, My Girl. Early on in the movie, Vada shows Thomas J. a phrenology chart in the family garage. She then goes on to analyze Thomas J’s crown, concluding that he “has no personality.”

I always wanted one of these charts when I was a kid but sadly never got one (ah, the pains of growing up in a pre-Internet world). But whatever. I went ahead and made one that is probably better than whatever was in that dusty garage.

 
 Guacacharro T-Shirt Design

Guacacharro T-Shirt Design

Guacacharro T-Shirt and Print

This design gets the most perplexed looks from customers. Many have asked why there’s a floating avocado in front of a charro’s face; however, art history buffs recognize the nod to a popular painting by surrealist René Magritte. In Son of Man, bowler-hat clad Magritte covers his face with a green apple. I knew early on that I wanted to do a take of his self-portrait, but instead of a bowler hat and overcoat, I opted for the sombrero and charro outfits worn by mariachis and replaced the green apple with another green fruit—the avocado.

 
 IKEA-inspired post card

IKEA-inspired post card

Cono de Fuego Post Card

After traveling from a work trip, Matt had developed “airplane ear,” or a condition that causes ear discomfort due to changes in air pressure. I asked my dad to set a newspaper cone on fire and help Matt out—a practice Matt hadn’t yet experienced and whose curing effects he was weary of. But through the magic of tradition, his ear was made better. We knew we wanted to showcase this Mexican treatment, el cono de fuego, in an easy how-to guide. We mimicked IKEA’s pictorial instructions, replacing their little guy with an abuelita and used as little text as possible. As they say, a picture’s worth a thousand words. But if you'd like to read more about this practice, check out this blog post!

 

Pee-Wee’s Big Adventure Sticker

San Antonio doesn’t always get a lot of big-screen attention, but when it does, you better believe we know about it. A local favorite is Tim Burton’s cult classic Pee-Wee’s Big Adventure, in which Pee-Wee travels to the Alamo City to “find” his stolen bike after receiving a bad tip from a psychic. In one memorable scene, Pee-Wee dances to “Tequila,” wearing the iconic white platform shoes seen in our sticker. I took some of my favorite moments from the movie and compiled them into a common San Antonio sighting—sneakers on power lines.

There you have it! If there's a particular design you'd like to learn more about, mention it in the comments below and we'll feature it in a future blog post!

Oh, boy! It's Chamoy!

This week in the BarbacoApparel test kitchen, we’ve got fresh twists on everyone’s favorite mangonada topping: chamoy! This addictively sour, sweet, salty treat has been my summertime staple for years, but I had no idea how it was made. After scouring the Internet, I found a HEB recipe that made me want to throw away my prebottled chamoy and never look back. This recipe is so good, in fact, it inspired me to make a chamoy hot wing sauce, Tajin dry rub, and a pay de queso topping. Give it a try; I promise you won’t be sorry!

barbacoapparel_chamoy

HEB Chamoy Recipe
3 dried ancho chiles
1/2 cup HEB dried apricots
1 cup apricot preserves
1 tbsp apple cider vinegar
1/2 cup HEB Lots of Lime juice
1/2 cup brown sugar
1/2 tsp kosher salt

  • Simmer chilies and apricots in water for 30 minutes.
  • Once chilies and apricots are softened, remove from water and discard liquid. Remove seeds and stems from chilies and discard.
  • Place all ingredients in a blender and blend until smooth.
  • Store in refrigerator in an airtight container
barbacoapparel_chamoyhotwings

Chamoy Hot Wing Sauce
1 cup HEB chamoy
1 stick unsalted butter
1/4 lime juice
4 tbsp Tajin
1 tbsp salt
1 tbsp pepper

  • Melt butter in sauce pan over medium high heat
  • Pour HEB chamoy in into melted butter and stir constantly
  • Add 2 to 3 tbsps Tajin, salt, pepper, and lime juice and stir until smooth
  • Coat fully cooked chicken winglets and drumlets thoroughly
  • Sprinkle remaining Tajin over coated wings
  • “Pro” Tip: Want to add some heat? Add some red chili flakes or chili powder to the butter as it melts.

Tajin Dry Rub
1 cup Tajin
1 cup brown sugar
Chili powder to taste
Salt and pepper to taste

  • In bowl, combine all ingredients until thoroughly mixed
  • Coat fully cooked chicken winglets and drumlets thoroughly
barbacoapparel_chamoypaydequesocheesecake

Chamoy "Pay de Queso" Cheesecake
1 premade grammar cracker crust
12 oz sweetened condensed milk
14 oz evaporated milk
12 oz cream cheese
3 eggs
1 tbsp vanilla extract
6 tbsp HEB chamoy
1 Friends Till the End Tee

  • Preheat oven to 350°F
  • Mix sweetened condensed milk, evaporated milk, cream cheese, eggs, and vanilla extract together in a bowl until smooth
  • Pour mixture into prepared pie crust
  • Bake in oven for 40 to 45 minutes
  • Remove pie from oven and let cool
  • Once cool, place pie in refrigerator for two to three hours
  • When ready to serve, add 1 to 2 tbsps of chamoy to each slice
  • "Pro" Tip: Wear your Friends Till the End tee while making this recipe. It won't affect the flavor of the cheesecake, but it will make you look cool while in the kitchen.

DIY: Turn Your Stickers Into Awesome Magnets!

Turning Stickers into Magnets blog

Don’t ruin a good fridge with your stickers! Just don’t do it. 

Instead, turn your stickers into cool magnets that you can slap onto your fridge or desk drawer or overhead bin at the office. 

I’ve pretty much exhausted all real estate on my laptop with my favorite stickers. I’ve used stickers on my phone case, notebooks, and even use unpeeled stickers as bookmarks ― I’m currently reading Stephen King’s IT and our cactus troll sticker was the lucky pick for this book. And, yes, I’ve peeled stickers and plastered them on my fridge before. So, if I suddenly sound like your mom or some after-school special, I do it because, at the risk of sounding momish, I’m only looking out for your best interest, mijo/a.

Convinced that you need more cool magnets in your life? Are you ready to take the plunge into creating your very own magnets? Follow these easy steps to turn your unused stickers into magnets. 

 Cutting out the Slater Sane sticker from the magnet sheet. 

Cutting out the Slater Sane sticker from the magnet sheet. 

  1. Head to your nearest craft or office supply store (Office Depot, for example) and buy a pack of magnet sheets. Printable sheets will work just as well for this project too. A pack will come with about five sheets. 
  2. Gather all your stickers you want to convert to magnets.
  3. Map out your stickers on the magnet sheet so that you fully utilize as much of the sheet as possible without waste. 
  4. Unpeel the sticker(s) and place them on the magnet sheet. (Pro-tip: You can place all the stickers on the magnet sheet at once, or place them one at a time. I found it was easier to cut around the stickers one at a time, but see what works best for you.)
  5. Use scissors to cut all around the edges of the sticker(s). 
  6. BOOM. Magnets. 

If you'd like to see a time-lapse video of the process, check out the video below.

Have fun turning your favorite stickers into magnets! 
 

Recipes, Food, National Avocado Day

Nydia’s Easy Guacamole: The Perfect Recipe for a Beginner “Chef”

 Let's do this . . . make guacamole, that is!

Let's do this . . . make guacamole, that is!

Between you and me, I don’t know my way around a kitchen. Like, at all.

But this week, I decided to step into this forbidden cooking space in my house and noticed a handful of ingredients that were going to spoil if I didn’t do anything about it.

So I did something about it. And then I wrote this.

Learn how to make one of the easiest recipes in my arsenal: guacamole. It’s a crowd-pleaser that will not only boost your culinary confidence but might help you win a friend or two.

barbacoapparel_guacamolerecipe

Ingredients

  • 2 Avocados
  • 3 Key Limes
  • 3 Green Onions
  • 2 Serrano Chiles
  • Coarse Salt

Directions

1. Cut your avocados and scoop out the innards into a bowl. With a fork, mash into oblivion. Save 1 pit.

Pro Tip: Don’t know how to pick avocados? Don’t worry! I didn’t either until I Googled it for this recipe. Flick the little stem off the top of the avocado. If that’s easy to do and the little indention looks greenish, that avocado is ripe and ready to eat.

 Peace out, stem thingy!

Peace out, stem thingy!

2. Squeeze Key limes into the bowl of avocado innards. Fish out any seeds.

3. Finely chop the green onions. Add to bowl.

 Welcome to Flavorville!

Welcome to Flavorville!

4. Finely chop the 2 serrano chiles.* Add to bowl.

  ¡Muy caliente!

¡Muy caliente!

*HEAT ALERT: If you’re not about that picoso life, deseed and then finely chop the chiles. You’ll still get nice flavor, just not as much heat.

5. Mix all the ingredients together until everything looks consistently lumpy.

6. Add coarse salt to taste. Mix.

7. (Optional) Transfer to nice bowl and bust out the chips!

barbacoapparel_chipsandguac

8. IMPRESS YO GUESTS. Hopefully it's just 1–2, because that's the most this recipe makes.

9. Any leftovers? Add saved pit from Step 1 to center of guacamole bowl and cover with plastic wrap to help from turning brown. The lime juice added at Step 2 will also combat the browning of your guac (at least for a while). Don’t believe me? Read all about the science here!

That’s it, folks! Save yourselves a few cents and forego the tomato you might find in other guacamoles. The color might be nice at first, but I find it doesn’t really add anything special and eventually starts to look gross.

barbacoapparel_guacacharro

If making guacamole isn't enough to showcase your love of avocados, pick up our Guacacharro tee here!

Tequila Corn Cake and Tequila Key Lime Milk Shake Make Heat Bearable

This summer has been hot. Very hot. With today being national tequila day, we thought we’d bring you a couple recipes to help you cool down. Luckily for us, tequila is already a summer spirit, so we didn’t have much trouble. Today we’re bringing you a tequila lime corn cake recipe from wyldflour.com and a key lime tequila milkshake recipe from foodnetwork.com that we absolutely love. The cake is light ,sweet, tart, and very easy to make—all things you look for in a summer recipe. The milkshake is cold, tart, creamy, and well worth the extra steps you may have to take. Both are the perfect additions to an afternoon picnic or quick medienda with the family.

One thing we love about the cake recipe is how few dishes it dirties. All you really need are a few bowls, a fork to zest the limes and to whisk eggs, a baking pan, measuring spoons, and a serving plate. That may sound like a lot, but trust me; when it comes to baking, I’ve used far more dishes to make far “simpler” treats.

Quick “pro” tips before you get started:

  • Leave your eggs out for a few hours before using them. Room temperature eggs incorporate into the other ingredients easier than do cold eggs.
  • If you’re using a metal baking pan, fill it with batter and then raise the pan a few inches off the counter and let it drop. Repeat two more times. This will remove any air bubbles that may have formed while mixing. *If you are using a glass or Pyrex pan, skip this step; your pan could shatter.

Here is the tequila lime corn cake recipe as take from wyldflour.com:

Ingredients
Cake:

 Tequila Lime Corn Cake

Tequila Lime Corn Cake

  • 1 1/2 cups + 2 Tablespoons all-purpose flour
  • 1/3 cup yellow corn meal
  • 3/4 cup white granulated sugar
  • 1 Tablespoon + 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 eggs
  • 1/2 cup unsalted butter, melted
  • 1 Tablespoon + 1 teaspoon lime zest
  • 3/4 teaspoon vanilla extract

Glaze:

  • 1-2 Tablespoons tequila
  • 2-3 Tablespoons lime juice
  • 1 1/2 cups powdered sugar (confectioner's sugar)
barbacoapparel_corncakebatter

Instructions

  • Pull buttermilk and eggs out of the refrigerator and set aside. Zest 2-3 limes.
  • Preheat oven to 350 degrees Fahrenheit. Butter a 9-inch cake pan or 9-inch spring form pan.
  • Combine flour, corn meal, sugar, baking powder, and salt in a medium-sized mixing bowl.
  • Whisk together buttermilk and eggs. Whisk in melted butter, vanilla, and lime zest. Pour over dry ingredients and stir batter until just combined.
  • Pour batter into buttered pan and bake for 30-35 minutes. An inserted toothpick should come out clean. Allow cake to cool completely in pan.
  • Once cake is cool, turn out of pan (or remove spring form ring) and place on whatever dish you will serve it from.
  • Make the glaze by whisking tequila into powdered sugar. Then add lime juice a half tablespoon at a time until glaze is a thick, pour-able consistency. Pour over cake and allow glaze to set. (Or don't - it's good either way!) Store in a covered cake dish on the counter or in the refrigerator.

Key Lime Tequila Milkshake recipe taken from foodnetwork.com:

Milkshake Ingredients

 Tequila Key Lime Milk Shake

Tequila Key Lime Milk Shake

  • 1/4 cup whole milk
  • 1 shot tequila
  • 3 tablespoons prepared key lime curd (some stores carry; see instructions below if you can’t find it and decide to make yourself)
  • 12 ounces vanilla ice cream

Key Lime Curd Ingredients

  • 3/4 cup sugar
  • 4 teaspoons grated lime zest
  • 3 large eggs plus 3 yolks
  • 4 tablespoons unsalted butter
barbacoapparel_limecurd

 

Lime Curd Directions

  • Whisk the sugar, 1 tablespoon lime zest, the lime juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lime mixture.
  • Cook the mixture over medium heat, whisking constantly, until it’s thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
  • Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming; let cool to room temperature. Stir in the remaining 1 teaspoon lime zest. Cover and refrigerate until completely set, at least 4 hours and up to 5 days.

Milkshake Directions

  • Put the milk, tequila, and lime curd in a blender and blend until combined. Add the ice cream and blend until smooth. Serve in a tall glass with a straw and garnish with orange zest.

Valentine's Day: Chocollove Is In the Air by Mariam Huizar

 The entrance to the quaint Chocollazo (Photo: Mariam Huizar)

The entrance to the quaint Chocollazo (Photo: Mariam Huizar)

It's Valentine's season, and whether you celebrate the day the traditional way (candy hearts, balloons, roses) or the not-so-traditional way (throwing darts at pictures of your ex), love—like most things—is really ALL about the chocolate. So love the one you're with—even if the one you're with is really just you, standing in front of a mirror with a candy bar in your hand.

If you haven't heard of Chocollazo, you've probably been going to Walgreen's for your Russell Stover's chocolates and last-minute Hallmark card. Am I right? But if you want to dazzle your valentine and shower him or her with love, go beyond the usual heart-shaped box of drugstore chocolates and give the romance of a confections boutique experience.

Chocollazo's fresh, bright white decor and impressive black chandelier will completely wow your valentine before you even sample the gorgeous confections shop owner Mary Collazo serves up!

Take off the love goggles long enough and have your sweetheart choose from the in-store handcrafted decadent truffles or bon bons, which vary in selection from day to day. These beautiful little gems—boasting of raspberry, rum, lemon, amaretto, and some not-so-readily-found flavors like coconut lime, hot hatch chile, Guinness, and even BACON-GERMAN CHOCOLATE (yeah, you read that right!)—don't just look good, they make your taste buds do a happy dance!

Peruse the case of daily made treasures from the chilled dessert case—nutella silk pie, topped with strawberries and homemade whipped topping (OMG! my absolute fave!), eclair cake, topped with an oh-so-cute miniature eclair, carrot cake cheesecake (for those of you who care about your daily veggie intake because carrot cake is basically a salad, right?), and sweet little berry tarts—just to name a few of the goodies on rotation.

 Chocollazo desserts (Photo: Mariam Huizar)

Chocollazo desserts (Photo: Mariam Huizar)

If you'd rather just pick up a traditional baked good, Chocollazo offers brownies, blondies, gooey chocolate chip cookies, homemade oatmeal pies, and even a delightful twist on the Greek dessert baklava. If you're feeling exotic and you want to try something different, give the choklava—rich chocolate in between light and flaky layers of phyllo dough—a try!

Of course there is a whole wall devoted to all the candy favorites from your childhood and beyond. Check out the quirky chocolate mustaches, boxes of different-flavored Japanese Pocky, and bins upon bins of wrapped candies. And if the joy hasn't completely overwhelmed you already, look through the stocked shelf of Chocollazo-created eclectic candy bars made with s'mores, potato chips, and pretzels!

Eat your selections with a frozen hot chocolate in this sweet little store's  whimsical dining area or take your "sweet treat" by the hand for a romantic stroll—complete with some chocolate magic served up by Chocollazo—down the San Antonio River.