15 WINTER TEXAN TIMES www.wintertexantimes.com OCTOBER 27, 2021 D e e m - s - . - n d h o d - o n - e t s s l s e n - - s h t g , , e © 2021 DFO, LLC. Printed in the U.S.A. At participating restaurants for a limited time only. Selection and prices may vary. While supplies last. © 2020 DFO, LLC. Printed in the U.S.A. At participating restaurants for a limited time only. Selection and prices may vary. While supplies last. 20% OFF ENTIRE GUEST CHECK One coupon, per table, per visit . Not valid on national holidays, with the 2468 Value Menu®, Super Slam™, AARP or any other coupons or promotional offers. This offer can be redeemed only once by the original recipient . Coupon has no cash value. No change returned. Taxes and gratuity not included. Alcoholic beverages not included. Selection and prices may vary. Photocopied and Internet printed or purchased coupons are not valid. No substitutions. Offer valid for dine in only. Not valid for online orders. Restrictions apply. © 2021 DFO, LLC. Offer ends 12.31.2021 *88880716* 88880716 FREE CONE OR DISH WITH PURCHASE OF ANY COMBO MEAL Not valid with any other offers. Limited to one single cone or dish per guest. Additional toppings and/or waffle cone available at an additional cost. Must present coupon to redeem. Dine-in-only. VALID AT PHARR, MCALLEN, HARLINGEN AND BROWNSVILLE, TX LOCATIONS ONLY. EXPIRES 04/30/2022 Wednesdays from 4-7pm 10.99 plus tax Buffet Includes Dessert (956) 782- 3200 Kingston Way 600 • Donna, TX Pasta Night Reboot (956) 423 - 6749 • Mon - Sat: 11am - 9pm 1101 W. Harlingen Ave • Harlingen, TX 78550 Las Vegas Cafe Since 1964 Try Our Famous Enchiladas Mission 409 N. Bryan RD. STE 104 • Mission, TX 78572 • 956-205-2940 Weslaco 1015 S. Inter. Blvd. • Weslaco, TX 78596 • 956-520-8783 WINTER TEXAN SPECIAL FREE FRIES 1/2 Basket With Park Badge New chef brings food to a new level Promote YourRestaurant Advertise in the Valley’s #1 Winter Texan Paper For More Information Call: (956) 580-7800 email: ads@wintertexantimes.com I arrived at the Victoria Palms restaurant and new chef Erick Gonzalez came to my table a few minutes later, already having been bestowed with the brightest and freshest looking Cobb salad that I’ve seen in a long time. Its freshness was spectacular, like its presentation, and it was a great way to start off. That was just the beginning. One after another, Chef Erick sent the dishes out. For appetizers there were fried pickles with a chipotle sauce and smidge of pickled red onion, buffalo cauliflower with blue cheese crumbles and a deep-fried pork. Throughout my delicacy of dining, I also partook in some pan seared salmon with baby marble potatoes and mango salsa, a delicate and amazing seared hanger steak with a demi glaze, mashed cauliflower and heirloom carrots, smothered pork chops, and local vegetable kabobs. I made my way through most of these delicious creations and noticed one thing immediately, Chef Erick knows how to cook and knows how to pair or couple his dishes. For example, there were just a few pieces of the pickled red onion that accompanied the lightly battered fried pickles, but they accentuated the dish. They weren’t too strong where they overwhelmed the taste, something that can be difficult to do when using pickled foods of any sort. Each dish was not only presented beautifully, but the combination of tastes couldn’t be any sharper. While there have been many tastes formulated on a plate, not once did they dissolve into one another. I could taste each individual item, as if each unto itself, and they always complemented the dish as a whole. He certainly won me over. Then, just before the food coma started creeping in and I started fading out, I was presented with dessert – a warm bread pudding with vanilla ice cream. I have a firm belief about bread pudding – it’s either great or just not. This, like everything else, was beyond scrumptious and the bread mixed with the scoop of fresh ice cream as if they should never part one another or be seen in any other dish. The trip was more than just a meal. It was a delightful culinary experience.
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