Scoot from your room to the historic inn’s restaurant in Salado, Texas — even if you can’t. The chicken is that good.
We’ve been watching the renovation of the Stagecoach Inn in Salado, Texas, with great anticipation. The building’s exterior and the restaurant meld Southern and Texan sensibilities with a casual, keen eye toward a historicity without fussiness.
And now, the motor court-style inn’s 48 guest rooms are open. There are hand-built custom beds, lighting fixtures, and Mexican tile. Four of these rooms are suites, featuring balconies and patios. The whole property exudes an escape-from-the-city resort feel. Being situated on the banks of Salado Creek sure doesn’t hurt.
“We are excited to finally be able to share what we’ve been working on the past two years,” says co-developer Clark Lyda. “Stagecoach Inn and its generations of guests hold a special place in our hearts and we hope the efforts to revitalize and honor this treasured landmark will be appreciated by all who walk through its doors.”
No longer will guests need to come from another property to dine at the renovated restaurant, where hushpuppies with whipped honey butter and bone-in tomahawk pork chop with citrus-chile butter and black-eyed peas with kale are served alongside the Lot 10 Hibiscus Margarita and the Shady Villa cocktails. Folks can simply scoot in from their rooms. Or they can grab a bite from the pool bar, where the full menu is also available. We recommend the roast chicken and agave old fashioned cocktail. And if you can’t make it to the Stagecoach Inn, we have the recipes below.
Agave Old Fashioned
Courtesy Stagecoach Inn
¾ ounces Cimarron Blanco (or your preferred blanco tequila)
¾ ounces Toro de Lidia Extra Añejo or your preferred añejo tequila)
½ oz Mezcal Vago (or your preferred mezcal)
1 teaspoon dark agave nectar
2 dashes orange bitters
Orange peel, for garnish
Combine all ingredients in a mixing glass. Add the ice and stir with bar spoon for 10 – 15 seconds. Strain the cocktail into an old fashioned glass filled with ice. Garnish the cocktail with an orange peel and enjoy!
Courtesy Executive Chef J.J. Maldonado
1 whole chicken
1 gallon water
12 halved lemons
12 smashed garlic cloves
1 oz rosemary
1 oz thyme sprigs
2 bay leaves
¼ cup black peppercorn
½ pound salt
½ pound sugar
Steamed green beans, for garnish (optional)
Pre-heat oven to 250 degrees. Combine all ingredients and brine chicken for 24 hours.
Place chicken in oven set at 250 degrees with fan on for 1 hour or until the chicken reaches 155 degrees. Turn oven up to 400 degrees with fan on for 5 – 7 minutes or until skin is crispy and golden brown.
Carve to your liking and serve over a bed of green beans.
For more information and to make reservations, visit the hotel’s website. Images courtesy Stagecoach Inn. Subscribe to the forthcoming monthly Taste of the West e-newsletter below.