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Clean Eating

Smart food on a stick: Making healthy choices at the Rodeo

Marci Gilbert
Mar 10, 2011 | 6:00 am
  • Oh, Rodeo food, you’re so tempting with your fried everything.
    Photo by Shelby Hodge
  • Berryhill is a new addition to the Rodeo food choices this year.
    Photo by Marci Gilbert
  • Baked potatoes: We saw these at every booth where barbecue was offered.
    Photo by Marci Gilbert
  • Freebirds lets you build your bowl with choices of chicken, steak, pork orveggies.
    Photo by Marci Gilbert

Oh Rodeo food, you’re so tempting with your fried cheesecake balls, pies from little Texas towns and chicken-fried bacon. If you are headed to the Houston Livestock Show and Rodeo and don’t want to bust your diet, there are some healthier choices available. This isn’t to say they are healthy, but they better options than corn dogs and French fries.

The main thing to remember when at a ballpark or anywhere where healthy options are limited is to keep it simple and add some color, if possible. Stay away from anything fried, limit your alcohol consumption, choose leaner meats, and skip the bread. If it’s necessary to add something fatty, try something like like guacamole, cheese or rice and beans.

Here are a few tips to help health-ify your trip this year:

Baked potatoes: We saw these at every booth where BBQ was offered. Order a plain spud and add cheese and one meat (turkey, chicken, beef, or bacon). Pass on the sour cream and butter, and add salsa from a neighboring booth. The potatoes are gigantic and will not leave you hungry, especially if you add a meat.

Grilled chicken sandwich: If you’re a frequent meat-eater, there isn’t anything wrong with a beef sandwich. Just remember to watch portion sizes and expect them to give you more than you need. Pick a lean option like chicken or turkey, and eat one slice of bread. Add lettuce and tomatoes and regular pickles, not fried. Share a cup of corn, but don’t cover it in butter and cheese.

Freebirds Burrito Bowls: This is basically an open burrito. Freebirds lets you build your bowl with choices of chicken, steak, pork or veggies like red and green bell peppers and onions. Skip the meat and add black beans and cheese for good protein plus fat, or choose one meat and then vegetables plus one fat (guacamole or cheese). It also comes with a choice of spinach, wheat, or white tortilla.

Which Wich: A lean turkey sandwich with lettuce, tomato and pickle is a great choice. We found their booth inside the livestock show arena, new this year with 10 sandwich choices. They are also offering PB&J sandwich for kids. I'd eat that!

Berryhill: This is a new addition to the Rodeo food choices this year. With fish tacos, tamales, and chicken tacos, you could easily make good choices here. Pick your own taco combo and add plenty of lettuce and tomatoes.

For desserts, there aren’t light options, unless Dippin’ Dots counts, so either exercise willpower by not choosing any, take the “all in moderation” approach and have a few bites, or bring your own stash of Andes mints, Girl Scout Cookies or M&Ms from home to satisfy the need for something sweet. The gatekeepers only check purses when you go into Reliant Stadium, not to get into the fair grounds.

A trip to the Rodeo is about having fun, celebrating Texas heritage and rodeo traditions, and watching great talent perform. If you want to leave feeling good about your food choices, too, remember lean proteins and vegetables combos are as close to healthy fair food as you’re going to get.

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food news roundup

6 things to know in Houston food: Openings, chef dinners, and beef ribs

Eric Sandler
Jun 25, 2026 | 2:30 pm
Yuma restaurant exterior
Photo by Rebekah Flores
Yuma is now open on Washington Avenue.

In this edition of CultureMap’s look at the latest Houston restaurant news, a sandwich pop-up has opened its permanent home on Washington Avenue and a growing local ice cream chain is helping Bellaire chill out. Plus, Landry’s chefs are getting their annual chance to shine.

Read on for all the food news Houstonians need to know.

Restaurant openings

Sandwich pop-up Yuma has opened its brick-and-mortar restaurant in the former Ninja Ramen space at 4219 Washington Ave. Owned by husband-and-wife duo Mike Hartley and Miriam Leek-Meira, Yuma serves sandwiches that blend Brazilian and Cuban influences, including the Classic Cubano (roasted pork, ham, gruyère, pickles, and mustard), the El Penny Cubano Banh Mi; the Sampa Gallo (chicken sandwich); the A Caipira, a Brazilian-inspired cheesesteak; and more.

Having a permanent location has allowed the couple to expand their menu with bar bites such as pão de queijo (Brazilian cheese rolls), empanadas, and yuca fries, as well as desserts that include Basque cheesecake and grilled banana pudding. The bar program looks to both Cuba and Brazil, with a wide array of alcoholic and non-alcoholic sips.

"This concept is one-of-a-kind but also approachable, much like this amazing city that we live in," Hartley said in a statement. "Miriam and I have set out to create something completely unique, and we're excited to share it with everyone. We love the location and want to strike a balance between something new and exciting while still feeling comforting and familiar."

Yuma is open Wednesday through Monday from 4 pm to midnight.

Modern Mexican restaurant Cochinita & Co. has opened its second location in Lindale Park (4928 Fulton Street). Open daily from 8 am-3 pm, the restaurant serves chef-owner Victoria Elizondo’s tacos that are made with house made corn tortillas and matched with fillings such as cochinita pibil, shrimp, barbacoa, roasted chicken, and lion’s mane mushrooms. Breakfast options include tamales, breakfast tacos, and chilaquiles.

Once the new location is dialed in, Elizondo plans to launch Corimar, a dinner series with guest chefs.

“Corimar is very personal to me. It’s my way of creating space for new ideas without changing what people already love about Cochinita,” Elizondo told CultureMap in February. “By day, we’ll remain the café our community knows. By night, Corimar will become a platform for occasional experimentation, (and sometimes) collaboration, and dishes that don’t always fit into a traditional menu.”

Cosmic Ice Cream has opened its fourth Houston-area location in the Bellaire triangle. The scoop shop serves a range of creative and traditional flavors, including banana pudding, birthday cake, peanut butter brownie, and Cookie Monster, which is dyed blue in homage to the iconic Sesame Street character. Options include scoops, milkshakes, and “Ice Cream Nachos,” two scoops of ice cream served on a bed on waffle cone chips. It’s open daily from 12-10 pm.

Upcoming food events

Landry’s Signature Group has released the 2026 edition of its chef series. Each menu is inspired by a classic movie that will be revealed during the meal. The schedule includes July 9 at Brenner’s on the Bayou, July 16 at Del Frisco’s, July 23 at Grotto Downtown, July 30 at the Palm, and August 6 at La Griglia. See menus and buy tickets here.

Camaraderie will host the next edition of its Better Together bake sale with guest chefs Rebecca Masson (Fluff Bake Bar) and Kripa Shenoy (EaDough) this Sunday, June 28, beginning at 10 am. The menu includes a Franklin Barbecue brisket croissant, Basque cheesecake croissant, butter chicken kolache, chai sesame cookies, cardamom buns, golden sesame kouign amann, and many more.

Other news and notes

The Kirby Dr. location of Goode Co. Barbeque has rolled out a bi-weekly features menu that will showcase limited edition menu items every Thursday-Sunday. This week’s specials include a jalapeno-cheddar sausage and slow-smoked beef ribs. Plus, families can order a platter with three pounds of meat and three sides.

Yuma restaurant exterior

Photo by Rebekah Flores

Yuma is now open on Washington Avenue.

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