At the partner-and-wife-run African Safari Eatery (5945 E. Amarillo Blvd., 806-471-0490), toward far east prevent of your own dining passageway that is Eastern Amarillo Boulevard (aka Channel 66), immigrants out of Somalia, Sudan, Rwanda, Nigeria, Kenya, and Ethiopia consume crunchy deep-fried goat, chicken drumsticks, and you will tilapia which have capellini pasta in tomato sauce (an effective Somali fundamental) and big plates out of surbiyaan (Somali-style basmati grain). Discover prayer rugs on the corner and you will sports on the Television, since this is more than simply a location to fill their belly; it’s a residential area middle. It’s barely the only person dotting that it diverse increase off highway. Most other pulls were Southern area Far-eastern grocers, North american country paleterias attempting to sell popsicles and you may ice-cream, Salvadoran pupuserias, and you can eateries dedicated to Chinese, Laotian, Thai, and Vietnamese cooking.
To own morning meal: At African Safari Cafe, is actually an effective steaming cup Somali chai which have canjeero otherwise sabaayad (flatbreads prominent in Somalia), plus a filling buy from fuul (pinto beans stewed to creamy perfection inside an herbaceous tomato sauce). When you’re impact adventurous at the nine an effective.meters., remember that this new goat liver that have onions becomes rave studies.
For lunch: Go wild on a plate of pupusas from El Carbonero. The griddled corn cakes are stuffed with beans, cheese, pork rinds, jalapeno, loroco flower, and every combination therein.
For dinner: Start with plates of Lao beef jerky with sticky rice and lemongrass-y chicken larb at pan-Asian restaurant Golden Lotus. For your main, you can do no better than a hearty bowl of hu tieu, seafood noodle soup brimming with shrimp, squid, and crab meat.
To possess treat: Get a bona-fide-fruit ice dad off taqueria cum paleteria Este Mexicano (4509 Elizabeth. Amarillo Blvd., 806-372-5123), obtainable in coconut, strawberries and you may solution, tamarind, and you will mango which have chile.
For a spicy snack: You can’t beat the pickled Cheetos at Tropico: Hot Cheetos topped with chunks of pickle, lemon, chamoy, and chile. A watermelon rusa, garnished with pineapple and mango and served with a flechazo (a straw coated in chamoy and chile powder), will wash it all down.
What things to bring home: A jar out-of fermented tea leaves off Aye San Bu Myanarillo Blvd., 806-331-5325), to help you build genuine laphet (pickled tea-leaf salad) long afterwards your trip.
The brand new Grove inside St. Louis, Missouri
Once the beating heart of St. kombucha, barbecue, soul food, from-scrape doughnuts, and enough international fusion (Korean North american country! Ivorian Senegalese!) that you could eat your way around the world in the span of a single square mile. Even more impressive: Many of the indie businesses in this district have committed to lowering their environmental impact by setting up sustainable operations, partnering with the 501c3 nonprofit Eco-friendly Restaurants Alliance to keep them accountable.
For breakfast: Songbird‘s egg sandwiches are king. Aged white cheddar, applewood-smoked bacon, and a perfectly runny, farm-fresh egg are squished between two slices of toasted sourdough. Heaven.
For lunch: Get your grilled kebab fix at Sameem, the first-and only-Afghan restaurant in Missouri, pre-gamed with a velvety bowl of hummus from .
For dinner: At Chao Baan, the Prapaisilp family whips up dishes from Isaan, or northeastern Thailand, including khao soi (curry soup) and khao tod nam sod (crispy rice salad). At Creole having a splash of Soul, passionate home cook Ronda Walker honors her roots with Cajun wings, ‘gator bites, and po’boys. And at Grace Chicken + About three, the restaurant lives up to its name with choose-your-own-adventure platters. (For the record, we choose fried chicken with honey-glazed cornbread, mac and cheese, and collard greens.)
For date night: The menu at Tempus, a fine dining temple from James Beard Award–nominated chef Ben Grupe, changes with the seasons, which right now means delicately plated tomatoes with whipped ricotta, cucumber, and herbs and peekytoe crab paired with Missouri rice, tom kha, and chile.