Xoco is a food cart you can’t miss. The cart is bright orange with blue, yellow and green accents. With Uly’s only open late at night on the weekends, Xoco is a great fix for when you’re craving Mexican food when the sun’s out.

The prices are reasonable and the food is delicious. The staff is friendly and they greet patrons with smiles and positive attitudes.

The food truck specializes in tortas and homemade horchata, which is what I decided to get. To put it simply, the torta was amazing. The bread was fluffy with the right amount of crisp. It was filled with flavorful carne asada, bacon, tomatoes, lettuce and sour cream. For the unexperienced, a torta is comparable to a BLT with a twist. The produce was fresh and bacon perfectly cooked. It’s definitely a meat lover’s dish— be prepared to be wowed. The service is quick. The workers were timely, but also efficient and clearly take pride in serving their food.

Horchata, a beverage typically made from rice, milk, sugar and cinnamon, is one of my favorite drinks. The difference between homemade and store-bought horchata is very noticeable to those who drink it avidly, like myself. Xoco’s horchata passed the taste test with flying colors, and was noticeably homemade. It was ice-cold and just as rich, creamy and delicious as could be. Horchata is infused with cinnamon and vanilla and is surprisingly refreshing. What ever you get at Xoco be sure to add horchata to your order, it pairs perfectly with a torta, and is addictive.

Xoco is now one of my favorite food stops close to campus, it is the most authentic Mexican food I’ve had since being in Eugene. Not much can compare to it. Try it for yourself, and you won’t regret it. The fact that it’s a food cart is super accessible and convenient for students

My only critique is the time that Xoco is open. As it’s not open on the weekends, this limits the customers that it would receive. As many students parade around 13th Ave. on the weekends, an expansion of hours would have the potential to become a fan favorite among the Ducks. I know I will be frequenting Xoco, no matter the hours, and enjoying every bite of it.

Xoco Mexican Street Food is located at 446 E 13th Ave. It is open Monday-Friday 11 a.m. to 5 p.m. and close enough to campus to make a quick stop in between classes – from my experience, it’s more than worth it.

Since most of us either just heat up a bag of popcorn in the microwave or only eat it at the movies, it’s easy to forget how much we can do with popcorn besides simply buttering it. Explore other options and add some new flavors into your next batch with these 12 different ideas for salty, spicy, savory and sweet popcorn recipes.

All these recipes call for popcorn of some sort, so the choice is yours to heat up a bag of microwave popcorn, or make your own popcorn on a skillet. I suggest using plain popcorn without butter for the following recipes. For an even better experience, play the 1972 classic “Hot Butter” by Popcorn while testing these out.

Salty

Movie Theater Style Popcorn: OK, so I know I made a point to try something new with your popcorn. But let’s be real, it’s hard to beat a classic. Since popcorn at home never tastes the same as at the movies; I had to find a way to replicate it. No surprises here, this recipe calls for a stick of butter. Melt it in a small saucepan on low heat, drizzle over popcorn and sprinkle enough salt to your heart’s desire.

Ranch: Melt 3 tablespoons of butter with a 1 ounce packet of ranch seasoning mix; toss into popcorn with 2 tablespoons of chopped chives. Season with salt.

Salt and Vinegar: Combine 1/4 cup malt vinegar and 2 teaspoons kosher salt in a small spray bottle; shake to dissolve the salt.

Spicy

Sriracha: Mix 4 tablespoons of melted butter with 5 tablespoons of Sriracha sauce; toss into popcorn. For an added bite, squeeze half of a lime over the popcorn and enjoy.

Lemon and Lime: Mix 4 tablespoons of melted butter with 2 tablespoons of garlic salt, 2 tablespoons of lemon juice, and 1 tablespoon of lime juice. Drizzle over hot popcorn.

Wasabi: Mix 4 tablespoons of butter with 2 tablespoons of wasabi and 1 teaspoon of sesame oil. Drizzle over hot popcorn and toss in 2 teaspoons of salt.

Savory

BBQ: In a small saucepan melt a stick of butter with 3 tablespoons of your favorite barbecue sauce, continuously stir until sauce becomes thick (about 3 minutes) remove from heat and drizzle over hot popcorn. Top it off with bleu cheese crumbles.

Cheese: Toss hot popcorn with 1 cup of shredded cheddar cheese, 1 cup of grated parmesan; spread on baking sheets. Bake at 350 degrees for 3 minutes and season with salt.

Sweet

Cinnamon Sugar: Drizzle 3 tablespoons of melted butter over hot popcorn; toss with 4 tablespoons of sugar, 2 teaspoons of cinnamon and 1 teaspoon of kosher salt.

Peanut Butter: Heat 4 tablespoons of honey and 1/4 cup of sugar over medium heat, stirring, until the sugar dissolves. Next, stir in a 1/4 cup of peanut butter and 1 teaspoon of vanilla extract. Mix until smooth. Pour over hot popcorn. For extra crunch add 1 cup of peanuts and toss.

Chocolate: Melt a stick of butter in saucepan at low heat. Add 1/4 cup of Hershey’s chocolate sauce and stir until smooth. Drizzle over hot popcorn.

S’mores: Follow the above chocolate recipe and add mini marshmallows and crumbled graham crackers.

Follow Katie Wideman on Twitter @KatieWideman

Whether you’re going out this Halloween or staying in and watching scary movies back-to-back, satisfy your sweet tooth with these Halloween-themed finger food deserts. While we all love pumpkin, I’ll state my unpopular opinion that around fall, the excess of pumpkin-flavored food can be a bit of an overkill. That being said, I decided to stay away from all things pumpkin here and instead try out some more creative dessert ideas. So set that pumpkin spice latte down, and get in the spirit with candy corn Rice Krispies, cinnamon-cider glazed apples, and sweet and salty popcorn.

Candy Corn Rice Krispies Treats

3 tablespoons butter
1 package of marshmallows
6 cups Kellogg’s Rice Krispies cereal
1 package of candy corn

In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat, add cereal and package of candy corn and stir until well mixed. Using a buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Let cool. Cut into 2-inch squares.

Cinnamon-Cider Glazed Apples

1 3/4 cups Apple Cider
1/2 cup brandy (optional)
2/3 cup of Red Hots
1 3/4 cups sugar
1/8 teaspoon salt
12 wooden craft sticks
12 Granny Smith apples (or apples of your choice)

Line a baking sheet with parchment paper and coat paper with cooking spray. Next, combine cider and brandy in a saucepan and bring to a boil, turn heat to low and let sit for 14 minutes. Add candies to the pan, stirring constantly until melted. Add sugar and salt, stirring just until sugar dissolves. Remove from heat and let the mixture cool for 20 minutes. I personally sliced up my apples and used the mixture as a dipping sauce But if you want to go the other route, just stick the craft sticks in the apples, dip them in the syrup and place them on baking sheet!

Sweet and Salty Popcorn

1/2 cup popcorn kernels, freshly popped
1 can of lightly salted almonds
1 package of M&M’s
1 cup butter
1/2 cup light corn syrup
2 cups firmly packed light brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons vanilla extract

Combine popped popcorn, M&M’s and almonds in a large bowl, set aside. Combine butter, corn syrup and brown sugar in a large pan. Cook over medium-low heat, stirring often until the butter melts and the sugar dissolves. Increase heat to medium, and bring to a boil. Stir in salt, baking soda and vanilla extract (mixture will bubble). Quickly pour mixture over popcorn, M&M’s and nuts; toss until coated. This recipe is one of my favorites because you can definitely add your own personal touch and decide what exactly goes in the recipe. For a sweeter taste, use kettle corn instead or regular popcorn.

Thinking of meals to make while strapped for funds can be difficult for any college student. Today is the day we can collectively end the Top Ramen breakfasts and the instant oatmeal dinners – instead, here are some awesome meal ideas that all under $15:

Pasta Primavera

8 ounces extra-firm tofu – $3
1 pound pasta (I used pipe doppia rigatura) – $3
1 onion – $.63
2 zucchini –  $.98
1 clove garlic – $.10
Sliced black olives – $.79
1 can crushed tomatoes –  $.89
Total: $9.39

1) Boil pasta until cooked.
2) Chop onion into strips and fry in large pan over medium heat until browned. Remove from heat.
3) Dice up tofu and fry until lightly browned.
4) Chop zucchini and fry with tofu.
5) Add garlic and olives.
6) After all ingredients are mixed, drain can of tomatoes and add. Stir in pasta.

Baked Rigatoni

Rigatoni pasta (16 ounce box from Barilla) -$1.59
Lean ground beef (1 pound) –  $3.99
28 ounce can plum tomatoes – $2.49
Onion –  $.99 cents
Garlic –  $.75 cents
Total: $9.81

1) Chop onions and garlic, add to large nonstick skillet on high heat, cook for one minute.
2) Next, add ground beef and cook on medium-high heat for 10 minutes, or until browned; stir to crumble.
2) Combine beef, cooked rigatoni noodles and plum tomatoes to skillet, turn off heat.
3) Place noodle mixture into pan and bake at 350 degrees for 20 minutes.

Peanut Butter and Banana Granola

3 cups rolled oats – $2
½ cup peanut butter – $2.10
¼ cup honey – $.84
½ cup dried bananas – $1.40
½ teaspoon vanilla – $.23
Dash of cinnamon – $.02
Total: $6.59

1) Preheat oven to 375 degrees.
2) Combine honey, vanilla and peanut butter in a saucepan.
3) Add oats. Mix thoroughly with peanut butter mixture, add bananas.
4) Spread out granola evenly.
5) Bake for 20 minutes. Stir, and bake for another 15.
6) Remove from oven and let cool on the cookie sheet.
7) You are now a Eugenian. Consume with yogurt.

Potato and broccoli casserole

Red potatoes (1 pound) — $1.29
Frozen broccoli (Birds Eye, 10 ounces) — $1.59
Low-fat milk ($2.99 for 1/2 gallon) — $2.39
Shredded cheddar (Richfood, 8 ounces) — $2.79
15-ounce can bread crumbs — $2.19
Total: $10.25

1) Preheat oven to 375 degrees.
2) Place potatoes in a saucepan; cover potatoes with water and bring to a boil.
3) Reduce heat; simmer 20 minutes. Drain potatoes, but leave about 1/2 water of water, and mash until slightly chunky.
4) Next, steam one cup of broccoli. Add broccoli and milk to pan; stir well.
5) Spoon potato mixture into an 11×7 baking dish. Bake at 375 degrees for 35 minutes.
6) Sprinkle cheddar cheese and bread crumbs on top; bake until the top is golden brown.

Alfredo and Marinara Vegetable Pasta

1 jar of Trader Joe’s Alfredo — $1.99
1 jar of Trader Joe’s Marinara Sauce — $1.49
1 box of whole wheat Fettuccine noodles — $1
1 bag of fresh cut broccoli — $1.99
1 container of Roma Tomatoes — $2
1 garlic clove chopped up- —$0.30
1 container of Bella Mushrooms — $1.99
2 tablespoons of butter — $0.75
Total: $11.51

1) Boil noodles in pot.
2) Chop garlic clove and add to a skillet with butter
3) Cook broccoli for five minutes on medium heat, stirring occasionally.
4) Add mushrooms and tomatoes. Let vegetables simmer on low heat for five minutes.
5) Add the whole jar of Alfredo sauce and Marinara sauce into vegetable mixture. Cook until ingredients come to a boil.
6) Stir in cooked noodles, and enjoy.

Upon arriving at Papa’s Soul Food Kitchen and BBQ ten minutes before the doors open, several people were already eagerly waiting in line.

Papa’s Soul Food (400 Blair Blvd.) is in the Historic Whiteaker Neighborhood. Their slogan is “Taste So Good It’ll Make You Wanna Slap Yo’ Mama” is high praise. The doors opened promptly at 5 p.m. sharp and I was greeted by a very friendly staff who quickly sat us outside on the patio. The patio is decorated with hanging twinkle lights, tables and wooden benches – it even has a backyard where you can eat at a table in the grass versus the patio.

I almost forgot I was at a restaurant simply because the ambiance feels like home. Each table was clad with mason jars for water beside the silverware. Once I opened the menu, I was pleasantly surprised. Everything is reasonably priced (you could easily eat a meal here for $20 with a drink), and the menu is unlike anything I had ever seen at a restaurant before. It was decorated with illustrations of each item on the menu. I decided on ordering fried chicken ($11) with mac ‘n’ cheese ($1), and cornbread ($1). My company, Kayla McGill ordered jambalaya ($9) and potato salad ($1). The food arrived soon and the restaurant was filling up quickly.

The jambalaya is a mixture of craw-fish, shrimp, andouille sausage, white rice and spices. It was finished on top with sprinkled paprika and chopped green onions. Kayla described it as “delicious, with the perfect amount of spices.”  It paired nicely with my potato salad, which was just as flavorful. My plate was huge and could have easily fed two or more people. I had three pieces of fried chicken on my plate, a generous helping of mac ‘n’ cheese and a small loaf of corn bread all to myself.

I tackled the fried chicken first – being mixed, half-Caucasian and African-American, I have tried a lot of soul food in my life. I can say the chicken was amazing. The batter was perfectly crispy – not greasy, dry or overdone. Each bite of chicken was tender and full of flavor. My mac ‘n’ cheese was rich, and the sauce was on point. Lastly, the cornbread was perfect, topped with melting honey butter.

Although Kayla and I only made it half-way through our meals, we happily left with leftovers and full stomachs. Upon leaving, the patio area was completely full and more guests were entering. Families, couples, young, middle aged people and elders all gathered to eat. This alone speaks volumes for the restaurant itself, in saying, that Papa’s Soul Food can attract and appeal to anyone.

Kayla described the restaurant as, “Casual, laid back with a typical Southern barbecue vibe. It’s unlike any other dining I’ve had in Eugene and reminds me of eating with my family in Louisiana.” I’m happy to have discovered Papa’s Soul Food and will be dining there as much as possible throughout this year.

Follow Katie Wideman on Twitter @KatieWideman

Transitioning from home to college can be a big change. Living on your own grants independence and the freedom of choosing what you eat in the dining halls here at the University of Oregon. I personally remember my first week of college when I would forget that I wasn’t coming home to a cooked meal and instead settled on eating goldfish for dinner.

Because of all the changes I went through freshman year, I thought it would be interesting to interview two of this year’s freshmen on the first week of school and ask them about their eating habits, how they have adapted to eating dorm food and some predictions about their eating habits this year. In addition, I will be interviewing these same freshmen around the last week of school to see what has changed.

Sarah Milad, a freshman from Los Angeles, CA, says, “I miss the convenience of making my own breakfast. At home, I had more options and my car if I wanted to go out.” Sarah is on the Deluxe Meal Plan and said she often finds herself trying to “waste points” by swiping for her roommate, although she adds, “The Deluxe Plan is very manageable.”

She finds herself eating at Carson Dining where she tries to eat healthy. Carson is her favorite because of the portion control, the option of making your own salad and the buffet style. When I asked Sarah if she thought the Freshman 15 will be something she faces she answered, “No, I stay in shape by going to the rec and eating healthy.”

Sarah lives in Bean Residence Hall and says she has yet to try the food in Barnhart Residence Hall. As far as substitutes go, Sarah believes that Big Mouth Burrito is a good substitute for Chipotle. Once I got to my last question, which was about what food she missed from home, I already had a pretty good guess what the answer would be and like a true Californian she replied, “In-N-Out.”

Next, I interviewed Jacob Jansen, from the Tanasbourne, OR, area, which he describes as, “If you look it up on Google, I shamefully admit that what you’ll find is a shopping center address. Welcome to the suburbs.”

Jacob is also on the Deluxe Meal Plan. He selected this on accident and says, “If this plan was titled ‘indulgence’, I may have thought twice. I find myself having to constantly buy things I don’t really want or need.” He isn’t sure when he will start using the rollover points thats he has accumulated and says, “I could do just fine here with the Standard Meal Plan.”

His favorite place to dine is Global Scholars Hall which is right across from his residence hall, Bean West. Jacob says, “There are plenty of dorms I have not visited yet. Truth is, I’m still learning my way around this place.”

When asked about the Freshman 15, he thinks he may gain a few pounds but not necessarily from food but rather, “Departing from his teens and entering his twenties.”

His favorite part of the dining experience at UO comes from the staff members and the interactions he has with them. There isn’t one certain food Jacob misses but he says, “I miss the freedom of opening a cluttered pantry/cupboard/refrigerator/freezer and being able to craft my own concoction of food.”

Follow Katie Wideman on Twitter @KatieWideman

The chill is in the air, the Ducks are No. 2 in the nation and now fall term is here it’s time to tailgate. Let’s be real — college students don’t bring food to tailgates, but they are always equipped with drinks.

No more standing in long lines for food when the drunchies hit — these recipes will put concession food to shame. Plus, they are quick, cheap and guaranteed to make game day better.

Spicy Maple Bacon Glazed Chicken Wings

›36 Chicken wings (about 3       pounds)

›1 tablespoon vegetable oil

›1/2 cup chopped onion

›1/2 cup chopped applewood          smoked bacon

›1/2 cup ketchup

›1/4 cup bourbon or whiskey       (optional)*

›1 teaspoon hot sauce of your       choice (optional)

›1/2 cup mayonnaise

In a saucepan, heat oil over medium-high heat, add chopped onions and stir until golden brown. Next, add chopped bacon and stir until bacon is cooked to your desire. Add ketchup, bourbon and hot sauce (I chose Sriracha) into the pan as well. Bring ingredients to a boil over high heat for two minutes. Reduce the heat to low and stir occasionally until sauce thickens. Remove from heat. With wire whisk, stir in mayonnaise until smooth. Add glaze to raw chicken wings and bake/grill until cooked. I grilled my wings and made them spicier by adding more hot sauce, less ketchup.

*If you choose not to add bourbon or whiskey to this recipe, the glaze will boil faster and emerge thicker. For this option, after onions and bacon are cooked, turn heat to low and add 1 cup of ketchup and 1 teaspoon of hot sauce. Stir this mixture over medium heat until it thickens. Remove from heat, whisk in mayonnaise and add glaze to wings.

Ale and Cheese Dip

›2 packages of cream cheese (8       ounces each)

›2 cups of shredded cheddar       cheese

›12 ounces of beer of your       choice

In a medium saucepan, boil 12 ounces of beer. The darker the beer is, the more flavorful the dip. Still on high heat, add packages of cream cheese and mix until smooth. Next, add cheddar cheese and whisk until cheese is melted. Let dip cool for five minutes. It may seem thin at first, but after it cools down the consistency will thicken. Pair this with anything dippable.

Pumpkin Chocolate Chip Muffins 

›2 spice cake mixes

›1 30 ounce can pumpkin

›1 12 ounce bag of semi-sweet      chocolate chips

Preheat oven to 350 degrees. Add cake mixes and pumpkin into a bowl, mix until batter is smooth and there is no visible powder. Stir in chocolate chips. Spoon mixture into lined cupcake tins. These muffins don’t rise much, so fill the cupcake tins a little more than halfway. Bake for 20-25 minutes and check muffins by sticking toothpick in the center.