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Culinary Dining at Texas State Technical College in Waco

The Greta W. Watson Culinary Arts Center is at the corner of 8th Street and Campus Drive. The restaurant serves from 11 a.m. to 12:30 p.m. on Wednesdays and Fridays unless otherwise noted. Dates and menu items are subject to change.

If you have a food allergy, intolerance or sensitivity, please speak to your server about ingredients in our dishes before you order your meal. Please be advised we are not an allergen-free kitchen.


October 23 & 25: Chef's Choice by Chef Mark Silvas



Pimento Cheese Corn Muffins

With honey chive butter: complimentary


Jambalaya Soup

House-made Chaurice sausage simmered with chicken breast, aromatics and white rice: $2.25 cup / $2.75 bowl


Tomato Aspic Salad

Chilled tomato aspic on butter lettuce with brunoise vegetables tossed in a lemon vinaigrette: $2.25



Fromage de Tete

Pork terrine served with frisee tossed in a red wine vinaigrette with medium diced bacon lardons, julienned red onion, red bell pepper lozenges, rondelle radishes and goat cheese beignets: $7.15


Andouille Po’Boy

Grilled house-made Andouille on a French roll with shredded iceberg lettuce and sliced tomatoes served with Chow Chow Salad and house chips: $7.15


Boudin Chicken Galantine

Boudin-stuffed sauteéd chicken breast served with cheddar grits, braised collard greens, roasted parsnips and Creole sauce: $8.25



Bourbon Street Bread Pudding

Bourbon-infused bread pudding with butterscotch sauce with Bananas Foster ice cream: $2.95 



Soft drinks, regular iced tea and flavored tea of the week: $1.50 


October 30 & November 1: Peru by Flor Strickland 



Chancay Pan

A soft sweet roll with a hint of Anise, sprinkled with sesame seed and served with cilantro butter.


Chupe de Camarones

A Peruvian shrimp bisque served with grilled corn, vegetables and sieved eggs.

$2.25 cup

$2.75 bowl

Avocado and Citrus Salad

Medium diced avocado, grapefruit supremes, brunoise jalapeno, lemon-basil vinaigrette and butter lettuce.



Causa Rellena

Roasted chicken, spiced mashed potatoes, spring mix tossed in ajii verde dressing, rondelle radish and bell pepper lozenges.


Chicarrones de Puerco

Braised pork belly, salsa criolla, charred cebollita sauce, a toasted bolillo roll, roasted broccoli salad and sweet potato chips.


Lomo Saltado

Stir-fried beef ribeye, julienned onions, tomatoes, French fries, carrot rice pilaf, sautéed ginger green beans and roasted parmesan cauliflower.


Seco de Carne

Cilantro braised beef short-rib, bulgar, green lentil pilaf, butternut squash puree and sautéed spinach.



Crema Volteada

Baked Peruvian custard under caramel sauce with crisp quinoa granola, whipped cream and raspberries.



Soft drinks, regular iced tea and flavored tea of the week. $1.50 

Specialty drink: Chichamorada: Originated in the Andres, this refreshing drink is brewed with purple corn, pineapple and hard spices and served with citrus juice over ice. $2.25 


November 6 & 8: Central Mexico by Veronica Salas



Deep Fried Tortilla Chips

With roasted salsa ranchera: complimentary


Soup de Papas

Chorizo, small diced potatoes, spinach, tortilla strips, cilantro and lime crema: $2.25 cup / $2.75 bowl


Jicama Salad

Julienned jicama, bell peppers, red onion, cucumber, orange supremes and lime juice: $2.25



Flank Steak Salad with Mango and Arugula

Grilled flank steak, mango, roasted corn, spicy glazed pecans, green chile polenta croutons and avocado vinaigrette: $7.15


Torta de Barbacoa

Braised beef cheeks, rondelle tomato, avocado, bolillo roll, plantain chips, escabeche, chile braising sauce: $7.15


Chile Rellenos

Pan-friend poblano peppers, shredded chicken, small diced onion, panela cheese, tomato rice pilaf, sautéed half-moon zucchini, black beans and orange pico de gallo: $8.25 (includes soup or house salad)


Mole Rojo

Braised chicken breast, refried beans, sautéed Calabaza, green beans and roasted papa rajas: $8.75 (includes soup or house salad)



Mexican bread pudding served with banana dulce de leche ice cream: $2.95 



Soft drinks, regular iced tea and flavored tea of the week: $1.25 

Agua de melon: $2.25 


November 20 & 22: France by Rebecca Nichols



French Rolls

With herbes de Provence butter: complimentary


Pea and Mint Soup with Ham

Pureed of peas with aromatics and fresh herbs and garnished with a swirl of crème fraiche and rosemary croustade: $2.25 cup / $2.75 bowl


Pear and Brie Salad

Butter lettuce with paysanne Bosc pears, rondelle radishes, small diced brie and emulsified brown mustard vinaigrette: $2.25


Orange Endive Salad with Chicken Confit

Braised chicken leg quarters, radicchio, endive, goat cheese, blood orange supremes, brunoise fennel, polenta croutons and orange-Riesling vinaigrette: $7.15


Tuna Pan Bagnat

Olive oil and lemon poached tuna, hard boiled eggs, half-moon tomato, roasted red bell peppers, French baguette, medium diced potato, asparagus salad and a house-made pickle: $7.15


Flank Steak Au Poivre

Sautéed peppercorn-crusted flank steak, brandy cream sauce, deep-fried pomme frites, squash gratian, sautéed spinach and julienned onions: $8.25



Crème Brulee

Coffee flavored crème brulee served with chocolate granola and fresh berries: $2.95 



Soft drinks, regular iced tea and flavored tea of the week: $1.50

Grapefruit and Ginger Spritzer: $2.25 


November 27: Live Action Buffet 


*Allergy Notice: Some food that is prepared may contain milk, eggs, wheat, soybean, peanuts, tree nuts, fish and shellfish. 

Reservations are required and are not accepted on serving days. If you arrive early to your reservation time, we will not always be able to seat you right away. If you are 15 minutes late, we will have to give your table away for our other patrons who would like to dine with us. We do not do takeout orders. To make reservations, contact 254-867-4868. Be sure to "like" us on the Greta W. Watson Culinary Arts Center at TSTC in Waco Facebook page.

Culinary Arts students and faculty appreciate your continued support. 

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