Win a Trip to New Mexico!


Want to visit the Hatch pepper homeland? Enter with Texas Monthly for a chance to win a trip to New Mexico provided by the New Mexico Tourism Department!  

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Rock On, Hatch Heads!


Your long wait is over – it’s time to rock out at Hatch-A-Palooza! We have fresh and freshly roasted Hatch chilies in store for you RIGHT NOW and no VIP ticket or backstage pass is needed. We see you, hitting the road from Oklahoma and Tennessee. We see you, making room in your freezers, planning your weekend recipes, and doing happy dances across Texas. And we get it: Hatch is here and it’s time to jam!

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Ketchup and Mustard, Central Market Style


Your Central Market beef burger isn't your ordinary patty, so why top it with ordinary ketchup and mustard? Here are some ideas for elevating your red and yellow bottles, Central Market style! (And we threw in an interesting mayo for good measure.)

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The Burger Revolution Is Here


The Burger Revolution will not be televised. So get up, get out, and get going to Central Market -- you don't want to miss this! Summer grilling is not slowing down, and we've got what you need to fill your grill with sizzling Natural Angus beef burgers packed with flavor. We make them by hand every day and offer a variety of styles and flavors. So join the Revolution – with extra pickles and onions.   

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Know Your Figs


California figs are here! When you stop in to pick up shrimp before the end of our shrimp event, make a stop in Produce and look at the wide variety of sweet and delicious figs we have for you. New to figs? Here's a guide to types, flavors, and even a little history. 

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These Prawns Really Hit the Spot


Spot Prawns. They're actually shrimp – and they taste like a crab and a lobster. And the "spot?" Well, Spot Prawns are reddish brown (bright pink once cooked) with the namesake white spots on their tails. These versatile shellfish have a firm texture and can be fried, grilled, barbecued, sautéed, boiled, roasted, baked, steamed, and used in soup. Whew! But really all you need to do is sauté them with a little garlic, and you’re all set!

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How to Perfectly Prep and Cook Shrimp


After you've made your shrimp selections and are standing in your kitchen with them in an iced-filled bag, the really important part comes: cooking your shrimp the right way. You've probably had the unfortunate experience of trying to eat rubbery, overcooked shrimp and remember how disappointing it was. So, to save you from that misadventure, we’ve compiled some fool-proof tips for shelling, deveining, storing, and cooking shrimp.

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Let's Talk Langoustine


The delicious tail meat of the Langoustine has “chefs from Copenhagen to Vegas in a full-on frenzy,” according to Bon Appétit magazine. The succulent shellfish are closely related to lobster, but have a more elegant, complex and delicate taste. Super-primo Langoustines – like those you’ll find at Central Market -- are sustainably caught in the North Atlantic Ocean off the coast of Scotland. And while they are a very popular dish in France and the Mediterranean,
they’ll be a new product for Central Market and most American retailers. Exciting!

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On a Roll with Rock Shrimp


If you could peer into the cool, deep waters off the eastern coast of Florida, you’d probably spy rock shrimp (and perhaps that pair of sunglasses I lost in the waves on spring break). You'd notice that rock shrimp have a rock hard (hence the name), spiny shell that gives them the appearance of small lobsters. Their penchant for deep water dwelling makes these shrimp extremely hard to harvest, but it’s worth it. They have the incredibly sweet flavor and firm texture of lobster. 

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Shrimply Irresistible


Wine, lilies, ice cream…we have been celebrating all kinds of wonderful things this month at Central Market – and we’re not done yet. That’s right, we’re kicking off another week of festivities today!  This one’s for the seafood lovers – we have a week highlighting exciting new shrimp from around the world and the many tasty, totally irresistible ways to prepare them.

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