Erica Horton is a freelance writer in the Greater Memphis Area whose work has been published in various newspapers and online publications since high school. She earned her bachelor’s in Journalism and master’s in English at the University of Memphis. When she’s not reading, traveling or eating, she enjoys writing about reading, traveling and eating.
There are 26 articles by Erica Horton :
“My main dish was everything you want from a soft taco: crunchy insides because of the fried crawfish and veggies and a chewy shell from the warm tortillas. But pick your sides wisely.”
Three things always keep food writer Erica Horton from eating at Libro. But not this time.
The dish’s seasonings are simple — salt, pepper, Worcestershire and bay leaf.
These tacos are worth birria and fat-stained fingers and au jus dripping down your chin.
Karen’s Maple Delight has two pork sausage patties, scrambled eggs and chopped hash browns drizzled with pure maple syrup and a hint of cinnamon.
Malatang is similar to hot pot, where people pick their own ingredients. The key difference with Malatang is that you don’t cook everything yourself. You present your meat and veggies, and someone cooks it for you.
The cheese pull on Little Italy’s calzone is like something out of the movies.
The new lunch menu makes a meal at Bao Toan in Crosstown Concourse an affordable indulgence.
For writer Erica Horton, each bite comes with a flood of flavor and memories.
The Liquor Store team is having fun in the kitchen while trying to stay within a certain price point for customers.
A warning: The amount of garlic in these noodles is not for the faint-hearted. But if you’ve watched a certain vampire movie recently, you may be more than grateful.
The fries are crispy and hefty enough to bear the load of the rich ingredients poured on top of them.
“My dish was bright green and served in a beautiful orange bowl. It’s the kind of bowl you want to hug close to yourself while you sit on the couch and watch a movie.”
This vibrant stew was seasoned so well, I could smell it through my to-go bag, despite the clear lid on top.
The combination of beef and cheese, encased in a corn dog breading, and then topped with cinnamon cereal is not supposed to work. But it does.
Hungry, our writer did what every millennial does these days — she shunned her meal-prepped dinner and took to social media to see what the kids are eating. And the kids are eating Guac Fresh Mex.
Renee’s Sandwich Shop has an old-school breakfast that will keep a diner full all day long.
Come for the sandwich. Stay for the secret-recipe, spicy, sweet Zydeco sauce.
“On a more recent sunny day, I stopped by this fresh oasis in search of something to kick off the summer and ordered one of my favorites: the Cuban grain bowl.”
In the past decade, jackfruit has gained increasing popularity as a meat substitute. At Plant Based Heat, it is slathered with melted vegan cheese and barbecue sauce.
On a recent Thursday night, about 30 people gathered Downtown to inexpertly stir roux, chop vegetables, season meat — and laugh.
This fan favorite includes smoked salmon, white cheddar, capers, garlic aioli, bacon, green-leaf lettuce and cherry tomatoes — all on grilled naan.
The smoky, salty octopus pepperonata was a close second.
After Blues City Cafe’s gargantuan gumbo cheese fries hit the internet in 2013, they remained a secret menu item for about a year before they were officially added to the menu.
Kitchen Laurel’s waffles are topped with house-made candied walnuts, brown-sugar butter and black pepper.
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