Tasting the Neighborhood: Wild Grapes, Foraging, and Our August Menu
Hey friends, Litsa here.
Have you ever noticed how much a neighborhood’s storefronts tell you about the place you’re visiting? Walking down Chicon Street, it’s the hyper-local, independent businesses that give Central Austin its unique flavor.
But the real magic of keeping things local isn't just about the vibes—it's about the math. When you spend $7.75 on a latte at Dear Diary, that money doesn’t vanish into a corporate bank account in another state. It goes directly into paying the wages of the baristas who live and work right down the street from you. It keeps Austin money circulating within Austin.
Lately, though, I’ve been thinking about how to take "tasting the neighborhood" in a very literal direction.
The Square Watermelon Theory
You know how if you grow a watermelon inside a box, you get a square watermelon? Well, I’ve been here since 2002, and at this point, I am an Austin-shaped watermelon.
I absolutely love foraging and learning about our local Texas flora. And if you’ve been walking around East Austin lately, you’ve probably noticed that an especially rainy summer has our neighborhood practically dripping with wild Mustang grapes. They are everywhere—climbing up fence lines, wrapping around telephone poles, and soaking in the full Texas sun.
Because most of these wild grape vines are actually male and don't produce fruit, I spent the last month scouting out the elusive female plants with accessible berries. After a lot of walking, I managed to gather enough wild grapes from public land to produce about seven gallons of rich, deep purple syrup.
I am so incredibly excited for people to taste the neighborhood!
From the Vine to the Bottle (The Magic of Mustang Grapes)
If you've ever tried to eat a wild Mustang grape raw, you know they are incredibly tart and full of mouth-puckering tannins. They aren't a great snack straight off the vine. But from a culinary standpoint? Those exact qualities are pure magic.
After a thorough process of washing, separating out stems and leaves, cooking, and straining, those tart grapes transform into a delicious syrup. The flavor profile is remarkably similar to a grape Jolly Rancher—it has that perfect, nostalgic balance of sweet and tart. The natural tannins provide a smooth mouthfeel and, beautifully enough, keep the sugar from crystallizing.
So, how do you use it? I highly recommend it for cocktails or Italian sodas. (Pro tip: A bottle of this wild grape syrup paired with a bottle of locally distilled Austin gin makes the absolute perfect dinner party gift). It's also incredible drizzled over fresh scones, biscuits, or waffles.
And for the adventurous coffee lovers: wild grape and espresso make a surprisingly delicious pairing. If you love light or medium-roasted African coffees with high acidity, you’ll love how the grape notes complement the espresso. It hits that same refreshing note people love in a coffee cola or a café romano.
The Legal Loophole: How to Get Your Bottle
Here is the catch: Texas Food Law doesn’t allow us to use wild, foraged ingredients directly behind the bar at Dear Diary.
But I wasn't going to let that stop me. Under Texas Cottage Food Law, I can sell my foraged creations directly to you through my side project, Amalia Foods.
To share the bounty, Dear Diary is going to be the primary location for a series of Amalia Foods pop-ups! I’ll be selling glass bottles of the real-deal wild Mustang grape syrup directly to customers. And hey—if you happen to buy a bottle from me at a pop-up, order a plain latte from the counter, and pour a splash of your own wild grape syrup into it... I suppose nobody can stop you!
In the meantime, because we loved the flavor profile so much, the Dear Diary baristas and I are making a version using grocery-store grapes to fuel our upcoming menu.
Introducing Our August Seasonal Specials
Inspired by the deep, blue-purple color of fully ripe wild Austin grapes, we’ve put together a spectacular August lineup that we can't wait for you to try:
Grackle Wing Refresher: Wild grape syrup, black tea, and sparkling water. Crisp, tart, and refreshing.
Midnight Virgo Cold Brew: Our smooth, nitrogen-infused cold brew topped with a vibrant wild grape cold foam and a chocolate drizzle.
Bat Flight Matcha Latte: An Austin-themed masterpiece featuring black matcha, marshmallow fluff, raspberry dust, and wild grape cold foam.
Backstage Glitter Latte: A show-stopping mix of espresso, wild grape cold foam, and edible mica glitter.
Come see us at 1212 Chicon Street to grab a drink from the August menu! We’re open 7am - 2pm Monday through Thursday, and 7am - 7pm Friday through Sunday.
And if you want to snag a bottle of the authentic, foraged Mustang Grape Syrup, head over to amaliafoods.com to see our upcoming pop-up schedule or to order a bottle online.
Let's drink in the summer together!
Warmly,
Litsa
