The Tres Mexicanos menu describes this simply as “Special Mexican Soup.” It’s so special, in fact, that you can only get it on weekends, and not many — if any? — other Mexican restaurants in town serve it. By Sara Shepherd
This pie has a gooey ribbon of what could be described as peanut butter ganache (if such a thing exists). That's only the first layer. By Sara Shepherd
As the name suggests, this is angel food cake battered and cooked on a griddle like French toast. It's served for breakfast, not dessert. By Sara Shepherd
Ama ebi from the nigiri sushi menu has the best of both worlds — raw shrimp tails and fried shrimp heads. Eat them all whole. By Sara Shepherd
Warning: Munchers Cream Cheese Doughnuts are addictive and should be consumed with caution. To the many Lawrencians who already have fallen prey to their clutches, the Journal-World apologizes for the late warning. By Sara Shepherd
Fancy-schmancy beef Wellington transforms into something to eat with your hands on a barstool with a pint of beer and game of trivia. By Sara Shepherd
Just to be clear, this isn't nachos. Eat chilaquiles with a fork and — if you're going for the Mexican-approved method — a fried egg on top. By Sara Shepherd
If any food merits being served with a big “opa!” it’s a dish that comes on fire. By Sara Shepherd
A deep-fried hamburger, with fancy cheese and sauce — the heart-attack-on-a-plate goes gourmet. By Sara Shepherd.
No. 118, the Spicy Hot Pot with Pig’s Feet and Shrimp, brought to you courtesy of the "authentic" menu at Jade Garden. By Sara Shepherd.
This isn't the bone-in chicken and waffles a la soul food restaurants, but it's easier to eat. Battered and fried chicken fingers top a crispy round waffle, the whole shebang drizzled with maple syrup. By Sara Shepherd.
Tamales from a drive-thru? Decorated with a mural of a Jayhawk in a sombrero? Until 2 a.m.? Burrito King has that market cornered. By Sara Shepherd.
Think “pig in a blanket,” and you most likely think “Oscar Mayer wieners” and “elementary school cafeteria.” How could this kid-favorite land a spot on the lunch menu at an artisan, foodie-approved European bistro? By Sara Shepherd.
Unlike its prepackaged, semi-crusty convenience store counterpart, The Retro’s white curlicue frosting actually smears if you stick your finger in it. By Sara Shepherd.
Yuca is a key food and income source in many developing countries. Here, it's a novelty you won't find on many menus. By Sara Shepherd
Decisions, decisions — Grape-Nuts with raisins, wheat germ and skim milk? Or Reese’s Puffs with whipped cream, chocolate chips and Oreo cookies? By Sara Shepherd.
While you won’t find it on many Kansas barbecue joint menus, lamb’s strong flavor is actually a great match for a bit of char. By Sara Shepherd
This beefy sandwich is a lot more hearty than it is pretty. By Sara Shepherd
Beef tripe, tendons and meatballs, oh my — the hefty Pho Combination Bowl at Little Saigon Café. By Sara Shepherd
To many a Lawrencian past and present, an order of Bonez is a doughy, cheesy, buttery wreath of happiness. By Sara Shepherd