What a huge success.
Day 1
First night, hot dogs at Frank’s Hot Dogs (jackaloup and texalina) and local beer (Real Ale Fireman’s #4) at the Dreskill Hotel. Good food makes for a good start.

Day 2
Late rise – My wife and I both got about 10 hours of sleep. It’s the most she’s had since being pregnant. Soon realized that renting a car will make life easier to get around. Got the same taxi driver as last night – busy weekend in town because of the football game.
Lunch at Tacodeli. Known for their hot sauce and delicious tacos. It lived up to its reputation. Chicken, pork, fish, beef, it’s all represented. To wash it down, cantaloupe and watermelon juice drinks (jugo fresco). This was a recommendation from Zombie Roadkill writer, Henry Gayden. Good call.

To round out our lunch, we got some cupcakes at Sugar Mama’s Bake Shop. This was a Yelp find. Amazingly good. Especially loved the apple caramel cupcake that, apparently, is being discontinued. Very sad because it was absolutely delicious.

What would a world premiere be if not for having your own taco truck to hand out swag and free “roadkill” tacos. Big hit! The truck and food kept the tweeter-sphere a buzz for weeks. The night was a huge blast. Our webseries opened the festival – it’s good to be king. Everyone did a great job of fielding questions and telling stories of the shoot. I was especially pleased when during the Q&A, Thomas Haden Church thanked me by name for a job well done. Nice. I wonder if anyone has that on tape?

Day 3
Woke up, checked out of the hotel and picked up the director, David, and his lady for a meal at La Mexicana restaurant for some much touted “breakfast tacos”. They were basically unrolled burritos. Good eats but nothing mind blowing.
Then back to South Congress Avenue for some more window shopping and to meet up with Ryan (producer) and Henry (writer).

Oh and yes, more food. Mexican food for lunch at Guero’s Taco Bar. There we enjoyed Mexican/TexMex and most notably “queso”. “Cheese” you say? “No” I say. We found out that what the locals call “queso” (Español for “cheese”) is actually a melted cheese dip served in a cup, like a thick cheese soup, but not like a fondue. Into it you dip freshly made tortillas like you would chips. It’s – I’m a little embarrassed to say – good, really good. The corn tortillas are made by hand. The plates were good and portions not too big.
And the final attack on our arteries came from the aptly named “Gourdoughs”. Good doughnuts, great toppings, wacky combinations.
Maybe we should walk back home to work off the food we ate!