From TexAgs Sponsor: De Baca Steakhouse

This summer, De Baca Steakhouse is elevating the steakhouse experience with a bold new menu centered around refined flavors, globally inspired techniques, and one of the most unique selections of game meats in the region.


Buffalo Rib Eye

Our menu is centered on high-quality beef, with most steaks hand-picked from Rosenthal Meat Center here in town and processed exclusively for De Baca Steakhouse to guarantee excellent quality, marbling, and consistency. While our signature steaks and classic favorites continue to define the De Baca experience, Summer 2026 introduces an adventurous culinary direction that celebrates exotic proteins and elevated seasonal ingredients designed for guests seeking something truly unforgettable.


Kangaroo Filet

The highlight of the new menu is our expanded game selection, featuring rare and carefully sourced proteins that showcase both craftsmanship and creativity. Guests can try the new Seared Kangaroo Steak; a lean cut marinated in balsamic vinaigrette and served with peppercorn sauce.


Pheasant

Joining it is the Tamarind Soy Roasted Duck Breast, prepared to the guest's desired temperature and paired with sweet potato pure and orange demi-glace for a balance of savory richness and citrus brightness. Returning favorites like the Seared Ostrich Filet and Pheasant Confit continue to reinforce De Baca's commitment to offering a dining experience far beyond the traditional steakhouse.


Ostrich Filet

Beyond the game program, the menu introduces several new seasonal creations including:

• Sugar-Cured Texas Quail with hearts of palm and balsamic glaze
• Seared Scallop and Calabrian Risotto
• Korean-inspired Gochujang Beef Tips served over Asian quinoa

New appetizers like these add vibrant summer flavor while maintaining the elevated presentation De Baca is known for.

• Crab Cake Fried Egg Rolls
• Grilled Shrimp Piña Skewers

Quail

Mark your calendar - our Summer 2026 menu makes its debut on Memorial Day, May 25, inviting you to experience a season shaped by our passion for culinary innovation while remaining grounded in the traditions of luxury dining and premium ingredients.

And let us know - what's the most adventurous item you have ever ordered!

Whether you're a devoted steakhouse enthusiast drawn to expertly sourced cuts or an adventurous diner eager to explore refined interpretations of exotic game meats, every dish is thoughtfully crafted to surprise, elevate, and engage your palate, delivering a distinctive, one-of-a-kind culinary experience that can only be found at De Baca Steakhouse.


Jim Baca
De Baca Steakhouse

I ate at The Hot Biscuit in Porter.

Duck blood soup in China. Terrible. But had Kangaroo in Australia and it is very good.

Never had kangaroo, but seeing the movie "Wake In Fright" made me really want to try it.

Haggis, while in Scotland. Ended up having it three times, each instance being a markedly different preparation. Loved it each time.

Uni

I love sushi but still dont care that much for uni. I try it again about once ever year or so to see if my opinion changes. So far, no.

Yeah did haggis as well in Scotland and it wasn't bad at all. Not sure id classify this as adventurous but if you ever get the chance try monk fish. Its a cold water fish so you rarely see it down here but its very tasty.

94chem said:

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I ate at The Hot Biscuit in Porter.

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The Roach! Was it 1am all you can eat buffet?

whole braised cow head at Feast

^
i ordered it as well....was watching a lot of Bizarre Foods at the time....i was thinking crispy crunchy red skin with a smoky flavor...i should have read the description more...i wasn't prepared for a gelatinous slimy mess.....


edit: it was actually a pig head...

Ours was definitely a cow. it was enormous. I tried eyeball that night... do not recommend

In Spain I had something that translated to "sweet bread" on my google translate that was on the appetizer menu. I could tell it was fried and fatty but mostly edible. I was informed it was cow pancreas. Wasn't bad, but wouldn't do it again knowing what it was.

In the Canary Islands I had a sweet blood sausage they make there for desert. I was amazed at how much it tasted like chocolate cake. Have eaten that a few times.

Fugu in japan
Horse in austria
Whale and puffin in iceland
Camel and kangaroo in Australia

My wife doesnt care for it, but I've had monkfish a few times very easy to grill up.

Bun Bo Hue with gelatinous pig's blood off 529 for me...

sts7049 said:

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mollejas. they are incredible grilled

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Might have been grilled. It was so fatty and crisp I figured it was fried.

94chem said:

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I ate at The Hot Biscuit in Porter.

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General Tso's Chicken at the Original Timmy Chans off of Scott Street. Everything about that meal was an adventure.

Blood sausage queso fundido at Hay Merchant
Raw pork sausage in Turin, IT

Menudo from a gas station in Carthage,Texas.

Octopus in Taiwan