Four Local Chefs Celebrate Christmas

Aces Steaks, Seafood, and Italian Restaurant

At Aces Steak, Seafood & Italian Restaurant, Chef Aces draws inspiration from his Italian grandmother, whose influence shaped his passion for sauces and hearty dishes. As a child, he fondly remembers sitting around a butcher block covered with polenta, marinara, and Parmigiano-Reggiano. Holiday dinners often featured a full roast pig and an array of fresh seafood snapper, shrimp, scallops, and mussels. Today, he and his wife Estlita, childhood sweethearts married since 1977, continue celebrating every holiday surrounded by their extended family. Looking ahead, Chef Aces plans to host a special Italian dinner with wine pairings in 2026, an event sure to fill plates and hearts alike. Advance tickets will be required once the date is announced.

Fiesta Jalisco

Over at Fiesta Jalisco Mexican Grill, Chef Borrego keeps traditional Mexican holiday flavors alive in his kitchen. The season begins with Mass on December 11 in honor of the Virgin Mary’s December 12 birthday, a celebration deeply rooted in his family’s faith. Christmas favorites include tamales and pozole, a hearty soup made with hominy and pork. To accompany the meal, he serves steaming mugs of Ponche Navideño, a spiced fruit punch with cinnamon, and a cinnamon-flavored hot tea with a dash of tequila for warmth. His extended family gathers for Christmas with a festive secret Santa exchange, then rings in the New Year with a special ritual eating twelve grapes at midnight, one for each month of good luck ahead.

Twisted Oaks

At Twisted Oaks, Chef Larry Frye embraces the Christmas season with simple joys and plenty of comfort food. His family starts by driving around town to admire Christmas lights before heading home to decorate their tree together. Each Christmas Eve, the kids open one gift, a beloved tradition started by his wife’s parents when she was a child. “It’s something I look forward to every year,” Chef Frye says. When the big day arrives, the family sits down to a classic spread that includes ham, macaroni and cheese, green bean casserole, rolls, and his wife’s famous au gratin potatoes, a treasured recipe passed down from her grandmother. “It’s not a day we count calories,” he laughs.

Fireman One

Finally, Pitmaster Roy Merriman, known throughout Smithville for his legendary Fireman One food truck, brings his own Southern flair to the holiday table. Once a local favorite for barbecue brisket, ribs, and smoked chicken, Merriman now celebrates Christmas morning with a massive family breakfast. His daughters and their families gather around a table filled with smoked hams, sausages, eggs, homemade biscuits, and thick white country gravy. He remembers childhood Christmases that were humble but filled with love and the joy of his granny’s peanut brittle, a special treat he continues to make each year. This season, he’s adding a new twist to that family favorite by introducing almond brittle to the mix.

Ingredients:

2 Cups – Sugar. ¼ Cup – Water. 2 Cups – Raw Peanuts  1 Cup – Karo Syrup ½ Tsp. – Salt 3 Tsp. – Baking Soda

1. Mix sugar, water syrup and cook on medium high until melted.
2. Add peanuts and cook until temperature reaches 

290 degrees F 

• Stir baking soda in mixture 
• Pour onto a buttered sheet pan and let cool. 
• Brake into pieces and enjoy!