![]() ![]() ![]() So, I was really surprised when I found bird droppings all over.” Adam said he looked up and saw the beautiful white and golden barn owl looking down at him. “Since Ray passed, I’ve kept his work shed as spotless as he did. Adam tells the mystical story of what happened just a few days after Ray’s death. Softly, Kristin shares that Ray had passed away earlier in the year. “Dad said that the chardonnay haunted him all day looking forward to finishing his night with a glass of this chilled chardonnay. It is lovely, light and so easy to drink. Kristin laughs brightly and says, “You can easily eat a dozen oysters with this!” And she is right. It might seem we rode in on the family coat tails, but it has been work all the way.” Adam, a cowboy turned winemaker, quietly joins us as Kristin pours Ray’s favorite wine, the 2016 Chardonnay from stainless steel. They were the first residents here.” Kristin continued, “We were greeted so warmly and have such help from our lovely and supportive neighbors. Kristin said, “It was then that we chose to honor the owl with the name Lechuza. As the winemaking flourished, the invitation came from her parents to help create the business. ![]() Ray and Patty were welcomed into this valley community, as were Kristin and her husband, Adam. Besides their beauty, Ray highly respected their service as “ground control,” keeping pests out of the vineyard. Barn owls are monogamous, with one partner for life. The barn owl has a white heart-shaped face and a four foot wing span that allows for the stealth of their flight. They had what Kristin calls a “highly addictive hobby.” She tells the story of during that period of time the owls flourished here and Ray loved to watch their silent flight. Kristin’s parents, Ray and Patty Magnussen came to the valley with a dream. While the business of wine tasting, gift shop and future gourmet deli, is relatively new, the winemaking has been going on since 2005. Kristin is a tall blond Norwegian and in the first meeting, articulates beautifully what it is like to be a winemaker in the Guadalupe Valley. Kristin Shute unlocks the gate and welcomes me in. Vinos Lechuza is a unique name, meaning owl and its fascinating story is about to be revealed. Vinos Lechuza is nestled in the vineyard on the north side of the road at 82.5 Km between the turn off to Laja and Los Naranjos. The winemakers are hard at work now nurturing the 2017 harvest through the fermentation, while the 2016 harvest is ready to be bottled. It is October, the grape vines have given of their fruit and are beginning to rest, their leaves turning golden to brown. The Guadalupe Valley opens up in a vast promise of delightful experiences. ![]() Studies indicate that there is a lower exposure risk when outdoors, but the level of risk involved with patio dining is contingent on restaurants following strict social distancing and other safety guidelines.Highway 3 to Tecate winds gracefully through the foothills dropping into the Baja California wine country. However, this should not be taken as endorsement for dining in, as there are still safety concerns: for updated information on coronavirus cases in your area, please visit the City of Austin website. That level of service offered is indicated on each map point. Be sure to wear a mask, tip well, and, if you’re ordering delivery, try to order directly from the truck/restaurant themselves.Ī number of Austin restaurants have resumed dine-in service. From the life-affirming brisket birria at Parker Lane truck La Tunita 512 to the wonderfully spiced birra de chivo served at North Austin taco truck Taquitos Aviles, these tacos can handle the commute better than most, so don’t hesitate to take these orders to-go.Īs with all businesses right now, be sure to call ahead to make sure each truck/restaurant is still open or if there are updates on current offerings and service models, as things are changing constantly. Still, even while many restaurants and trucks in Austin are now making beef birria, others continue to believe that true birria is made exclusively with goatīut no matter what is folded into those taco, the Austin’s expanding birria scene is ready to satisfy the spiciest of cravings - and quickly. And don’t forget the cup of consomme (broth) on the side for dipping and sipping. Case and point: the quesabirria taco, where the tortilla is griddled in spicy meat broth, then folded around chunks of adobo-stewed beef, and finally, held together by gooey cheese con todo. The birria de res (or “red taco”) craze continues to take over Austin since early 2020, because there’s a lot to love about this Tijuana by way of Los Angeles chile-stained taco trend. ![]()
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