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Cypress Restaurant Guide

Can't Miss Local Restaurants & Bars

Article by Staff writer

Photography by Provided

Originally published in Cypress Lifestyle

The Ultimate Grilled Cheese

Source: Clean Juice Cypress


Sprouted grain bread or similar

Regular hummus 

Feta Cheese


Fresh spinach

Provolone cheese, sliced

White cheddar cheese, sliced


Lightly toast the bread. Slice the tomato thin. On one side of the bread, layer the ingredients starting with the white cheddar. Then add hummus, feta cheese, tomato slices, spinach and provolone cheese. Top with another slice of bread. Heat in a panini press or pan until cheese is melted.

Sticky Toffee Pudding

Cook Time: 28 to 32 mins 

Servings: 12 individual cakes 

Source: Land Of A Thousand Hills Coffee & Bakery 


12 oz pitted dates

2 cups plus 2 Tbsp water

1/4 cup chopped semi-sweet chocolate

1 1/4 tsp baking soda

1 3/4 cups all-purpose flour

1 3/4 tsp baking powder

7 Tbsp butter, softened

1 1/4 cup granulated sugar

3 eggs, room temp

1 tsp vanilla


3/4 cup packed brown sugar

3 1/2 Tbsp butter, diced

1 cup heavy cream

1 Tbsp dark corn syrup

1/8 tsp rum flavor (optional)


Preheat oven to 325°F. Prepare two bundtlet or jumbo cupcake pans with a baker's grease release spray; set aside.

STEP ONE: Place the dates and water in a saucepan over high heat (no need to chop the dates). Bring to a boil, then reduce to medium flame and boil exactly 1 min; remove from the heat. Stir in the chocolate & baking soda. Allow the mixture to stand for 5 minutes, then puree with an immersion blender till smooth. Alternatively, a food processor or blender may be used, but place a damp towel over lid to prevent hot liquid splatters.

STEP TWO: In a separate bowl, whisk together the flour & baking powder; set aside.

STEP THREE: In a mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 4 min total. Add the eggs one at a time, beating 20 seconds between each addition. Add the vanilla extract with the last egg. Blend in the flour mixture and then the date puree until well blended. 

Place 1/2 cup batter into each jumbo muffin cavity. Bake on middle oven rack approximately 28-32 min, rotating at halftime. Check for doneness with an inserted toothpick which should come out dry or with only a few moist crumbs clinging.

Cool 20 minutes, then invert onto plastic wrap (otherwise it will stick and be hard to lift up). Plate and drizzle with sticky toffee sauce. Serve warm. *If desired, place all cakes onto a foil-lined sheet pan; drizzle with sauce and return to oven about 3-5 minutes till warmed.

Place the sugar, butter, 1/2 cup heavy cream and dark corn syrup into a medium saucepan over a medium flame. Whisking continually, bring to the boil and then allow to bubble away for 3 full minutes, whisking continually to prevent scorching.

Remove pan from flame; whisk in 1/2 cup heavy cream and rum flavor.

Optional Toppings: Roasted Coconut and Fresh Strawberry

Birria Tacos

Source: House of Yum

Serves 8


  • 7-8 cups hot water
  • 4 lbs chuck roast cut into 4 large chunks
  • 2 lbs short ribs (bone in) or back ribs bone in
  • 1 large white onion dry skins removed, cut in half crosswise
  • 1 garlic bulb cut the narrow top off, no need to peel
  • 1 carrot cut in half crosswise, then cut in half (4 large pieces of carrot)
  • 5 bay leaves dried
  • 8 guajillo chiles stems cut off and seeds removed
  • 3 tbsp chicken boullion
  • 1-2 tsp chili powder
  • 1 tsp mexican oregano
  • 1 tsp ground cumin
  • 1 tsp salt (adjust to taste)

Quesabirria Tacos

  • 14-16 white corn tortillas
  • 2 cups quesadilla cheese or any good melting cheese


  • Combine Ingredients: In large pot add meat, onion, garlic, carrots, bay leaves and dried peppers. Cover with water. (This uses my large 7 qt pot and fills it to the top!)

  • Add Seasonings: Add chicken bouillon, oregano, cumin and salt, stir to combine. Bring to a boil.

  • Skim: After 30 minutes, skim the top of the pot to remove impurities from the bone cooking out. (will look like little bits of foam on the top)

  • Blend Peppers: Remove the peppers (should be softened) and place in a blender or food processor. Blend until smooth, add up to 1/4 cup of broth if needed to help get a smooth consistency. 

  • Strain: Strain the peppers if needed to remove bits of skin (if using a high-powered blender this step is not necessary). 

  • Combine: Add the blended peppers into the broth and stir to combine.

  • Season: Add in the chili powder as desired to get a nice deep red color to the broth. 

  • Simmer: Cover and continue to simmer for about 3 hours or until meat is tender and easily shredding on it’s own. (remove lid and give a stir every 40 minutes or so. Can also taste the broth once the meat is cooked through and adjust seasonings as needed).

  • Reserve Grease: Skim the grease from the top of the broth (SAVE THIS!) pour the grease into a small skillet or saucepan, this is used for making the tacos if desired. 

  • Remove the onion, garlic, carrots, and bay leaves from the broth. (these ingredients were in the broth for flavoring…people are more than welcome to eat and enjoy them, so save them if you want!)

  • Serving: Remove the meat from the broth and cut into large chunks for serving. Remove any bones. 

To Serve as a Stew:

  • Serve a couple pieces of meat into a bowl, spoon broth on top.

  • Top with diced onion and fresh cilantro. Serve with a wedge of lime to squeeze in.

To Make Quesabirria Tacos:

  • Chop Meat: Remove the meat from the broth, and finely chop until only small pieces remain. 

  • Heat a large skillet/griddle over medium heat. 

  • Frying Tortillas: Dip the corn tortilla into the reserved grease from the broth. 

  • Place on heated griddle, top with the chopped meat and cheese. 

  • Fold the taco over and press down with a spatula. Continue cooking until the taco is crisp and golden on the bottom, about 2-3 minutes. Then flip and continue cooking the other side. (it’s ok if some of the cheese leaks out while frying, the golden cheese is the best part!) Plus you can spoon some additional grease onto the tortilla while it cooks if you need more coloring to the tortilla. 

  • Cook until both sides are crisp. Remove from heat and allow to cool briefly before serving, will be very hot. 

  • Continue until all tacos are cooked. 

  • Top tacos with fresh cilantro and onion if desired.

  • Serving: Serve with a bowl of the broth topped with onions and cilantro on the side. 

  • Dip the tacos into the broth while eating.