The end of summer in Houston isn’t officially marked the way it might be in other parts of the country. With warm weather often stretching from the end of March all the way to Halloween, we’re constantly asked about how Fajitas A Go Go can cater events outside of ballrooms and boardrooms.
In October, Fathers & Flashlights, an annual camp out by the Friends of West University Place Parks, was holding its tenth annual event. Hundreds of fathers and sons (and of course flashlights) would be spending the evening under the big and bright stars, but in true tradition of a cookout they wanted something akin to a “guy meal,” a little messy and a lot delicious. So when Fathers & Flashlights reached out to us, we had to get thinking.
Of course, this wasn’t one meal we could prepare at our restaurant, bring over, and serve (as is so often the case with our catering, and catering in general.) The following factors were in play
- Nearly 800 fathers and sons to feed (no final count on flashlights)
- Prepared to prepare dinner on site
- Not one, but TWO meals provided (lunch and dinner)
- They wanted meals involving pork
Fun fact, in October 2016 we didn’t have pork on our menu yet. In our quest to create the world’s most perfect fajitas, we had focused on chicken, steak and veggies. Fathers & Flashlights gave us the opportunity to start playing with pork recipes, and figuring out if we could do the same for our menu. So we started to brainstorm what we could make especially for this event, two items that we hadn’t made in the past.
Lunch: Wild Boar Sausage Corndogs. We went way outside of our pork comfort zone on this one, and decided to work with some boar to make tasty sausages we could hand dip and prepare for an easy outdoor meal. Spiced up with cilantro and poblanos, it’s a delicious sausage that we make (and hand dip in corndog batter) in-house.
Dinner: Pulled Pork tacos with Rice and Beans. We started preparing our pork with a dry rub and smoked it on our first run. We put it on the rotisserie here, and then pulled it apart like a BBQ sandwich. Once we started to sell it in our restaurant, we added in a Salvadorian style slaw, a rich sauerkraut like topping with Umami flavors.
Nearly 800 fathers and sons couldn’t be wrong, and after grilling the pork on an open flame for enough time to start wetting everyone’s taste buds, we handed out corn dogs and then served dinner. We’re thankful for Fathers & Flashlights for inviting Fajitas A Go Go to be part of their special event, and we hope we get to come back this year to try out some other recipes we’ve been working on.