This Bites: The Return of EsterEv and a Food Truck Featuring Red Tacos

The culinary podcast featuring 88Nine’s Tarik Moody and MilMag’s Ann Christenson talking about all things dining-related.

This Bites is right here for some delicious talk. Our weekly dining podcast runs Friday mornings at 8 a.m. on 88Nine Radio Milwaukee and features 88Nine’s Tarik Moody and me. You can listen to our whole podcast here. Pumpkin spice is a flavor some love and some…. like Tarik… don’t even want to talk about it. But if you love Wisconsin State Fair cream puffs, this year the folks in the state fair baking kitchen are offering a special flavor.  Only in early October.

The restaurant-inside-a-restaurant EsterEv is coming back. EsterEv had operated (on Fri-Sat nights) inside the American-Chinese place Dandan (360 E. Erie St.). For now, EsterEv will operate on Dandan’s patio. Its first weekend back in rotation is Sept. 25-26 and the menu will feature five courses for $65. There will be two seatings per night – at 6 p.m. and 7:30 p.m. Listen to our podcast to hear more intel about the dinners.   

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The new Big Daddy’s BBQ and Soul Food in Riverwest (2730 N. Humboldt Blvd.) is starting a Saturday-Sunday brunch in October. And the menu sounds super good: shrimp and grits; sausage, biscuits and Southern gravy; chicken and waffles; chicken biscuits and Southern gravy; Not yo Mama’s Pancake; Southern hash brown casserole and more. 

You may jut now been hearing about a thing called “red tacos.” They may be a foreign concept to you. But Jesus Nanez, owner of the new food truck Chuy’s Red Tacos specializes in these delicacies, with are filled with birria, a chile-based stew made with goat, lamb, beef or even a plant-based ingredients like hibiscus flowers (which is what Chuy’s is doing). The truck just opened (find it parked at 4511 S. Sixth St.) and anticipation has been so high that not surprisingly, it’s been packed. Tarik and I talk with Jesus about his incredibly-delicious-sounding concept. 

Listen to “Chuy’s Red Tacos” on Spreaker.

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Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.