Greg Horton, Author at 405 Magazine

Fresh Flavors in the 405

  Even as the hospitality industry struggles to maintain adequate staffing levels in bars and restaurants, plans are going forward

  Sergio Gil came to Oklahoma on vacation in 1985.

    Bartenders and servers already celebrate a couple of holidays that people outside the industry don’t in any great number

  The simplicity of the classic margarita is such that, in theory, any decent bar can make one, and good

  The second annual #EatNorman Restaurant Week continues through Sunday, July 11, featuring 15 restaurants, bars and specialty shops offering

  Assume for a moment that you’ve given up cake, and that before making the sacrifice, you really loved cake,

  One of the great culinary food fights in the Southwest is over the use of the term “Tex-Mex” to

  The heat scale of salsa is directly related to the peppers in the recipe.

  According to food historian Gustavo Arellano, Austin’s South by Southwest festival is the explanation for the ubiquity and popularity

  The taco was not the first mobile Mexican food to conquer the United States, according to Arellano’s brief history