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    Foodie News

    One tough woman: Enchilada Queen works on cookbook while recovering fromshooting

    Sarah Rufca
    May 17, 2012 | 11:41 am
    • Sylvia Casares of Sylvia's Enchilada Kitchen
      Sylvia's Enchilada Kitchen/Facebook
    • The Enchilada Queen's Tex-Mex Cookbook
    • Michael Warren

    Fans of Sylvia's Enchilada Kitchen have another reason to splurge on the restaurant's famous tamales and enchiladas. Starting next week, owner Sylvia Casares will be back in the restaurant for the first time since she was shot and seriously wounded in her Fulshear home on March 12, allegedly by her boyfriend and partner Michael Warren.

    Now fully recovered, Sylvia has been working on her second cookbook, The Enchilada Queen’s Tex-Mex Cookbook, which she hopes to publish in the fall of 2013, and she's debuting the cover of the forthcoming work with receptions at both of her namesake restaurants. Her first appearance will be on May 24 from 5 to 7 p.m. at the Woodway Syliva's, followed by a reception at the Westheimer location on May 27 from 3 to 5 p.m.

    "While at home recovering, I had time to stop and reflect on my south Texas roots, the amazing influence of parents and family, and the great foods of my childhood," Casares said in a statement. "Since cooking for me is an expression of love and a real comfort, I began writing down and testing some of the recipes I will include in my cookbook."

    After a manhunt that stretched from Houston to Louisiana, Michael Warren was arrested in March and has been charged with aggravated assault with a deadly weapon. He is scheduled to submit a plea in June.

    unspecified
    news/restaurants-bars

    What's Eric Eating Episode 476

    Award-winning Houston chef dishes on season 4 of hit show The Bear

    CultureMap Staff
    Jul 15, 2025 | 6:00 am
    The Bear cast photo
    The Bear/Facebook
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    On the most recent episode of “What’s Eric Eating,” James Beard Award-winning chef Justin Yu joins CultureMap editor Eric Sandler to discuss season four of The Bear, the FX series set in a Chicago restaurant. It’s become an annual tradition for the two men.

    (Spoilers ahead for all episodes of season four of The Bear.)



    In season four, which debuted on June 25, the show’s eponymous restaurant is struggling to find its footing after a review in the Chicago Tribune criticized the inconsistencies of chef Carmy Berzatto’s constantly-changing menu. The stressful environment leads chef de cuisine Sydney Adamu to contemplate leaving for a new restaurant. Yu relates to the other chef’s desire to hire Sydney away from The Bear.

    “This constantly happens in the restaurant business. We become both friends with and fans of people working under other people. You envision opening something new and having that person work for me. How do we get them to move over,” Yu says. “The ability to create is one thing. Money is a big thing. The promise of work-life balance is one thing. Those are ways to get people to move from one place to another.”

    The duo also take up the topic of sous chef Tina Marrero’s struggles to get the timing down on the pasta course that’s part of The Bear’s tasting menu. Sandler asks Yu about encouraging cooks to improve their skills

    “It’s trust but also training and the ability to have them understand what each dish means, the way it should taste and why, and how fast or slow it should go. A long time ago when we were being trained, we were told to cook the food and not given a reason for why it should be done that way. Whereas, we try our very best these days to explain the reasoning behind having a dish with fewer components so it can be plated up more quickly to get another turn on a table.”

    Listen to the full episode to hear Yu’s thoughts on Carmy’s decision to step away from The Bear. He also provides an update on some big changes come to the menu at Theodore Rex, his restaurant in downtown Houston’s Warehouse District that earned a Bib Gourmand designation in the Michelin Guide.

    chefsinterviewjustin yupodcaststhe beartv
    news/restaurants-bars
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