Page 52 - Let´s Make Waves - November 2018

By: Tom Valliere & Charlie Bresenhan

Highlighting small family-owned neighborhood restaurants and food trucks
cheeses on a specially baked round bread roll,
cheeses on a specially baked round bread roll,
you cannot be a proper islander without hav-
you cannot be a proper islander without hav-
ing tried one. Reputedly invented at the turn of
ing tried one. Reputedly invented at the turn of
the century at the Central Grocery in New Or-
the century at the Central Grocery in New Or-
leans, Maceo’s has a different story and claims
leans, Maceo’s has a different story and claims
it was actually invented by the current owner’s
it was actually invented by the current owner’s
grandfather while a boy growing up in New Orleans. Pick a dfather while a boy growing up in New Orleans. Pick a
grandfather while a boy growing up in New Orleans. Pick a
gran
slow time and ask Ronnie. He will give you the whole story.e and ask Ronnie. He will give you the whole story.
slow time and ask Ronnie. He will give you the whole story.
slow tim
T
ucked away in a nondescript neighborhood on Mar-
ket Street is the venerable Maceo’s Spice and Import
Company. Relocated there after Hurricane Ike de-
stroyed their previous store, this family owned busi-
ness has served generations of Galvestonians since their opening
in 1944.
Upon entering, you are overwhelmed by
the pungent smell of hundreds of spices.
Both a wholesale and retail operation, you Related to the famous gambling syndicate family, Ronnie has
will mingle with restaurant owners and plenty of good stories and some time to tell them now that his
chefs who select Maceo’s for their quality daughter Concetta is taking a leading role in managing the busi-
spices. As owner Ronnie Maceo once ness.
explained to me, “salt is a cheap filler and Lunchtime brings crowds to the small dining area. Lunch spe-
most commercial spices are loaded with it.
most commercial spices are loaded with it.
cials vary so be sure to ask. Every Thursday they have a spaghet-
Look at the ingredients label and you will see that salt is the first ti and meatball special with their famous red gravy (Do not call it
Look at the ingredients label and you will see that salt is the first
item listed”. spaghetti sauce!) An adjacent patio expands the seating area on
item listed”.
pleasant days. It has a colorful mural by famed artist Daniel An-
guila with art students from Bernardo de Galvez Academy that
adorns the side of the building and lends an air of urban hip ness
to the setting.
Maceo Spice & Import Co.& Import Co. & Import Co.& Import Co.
Maceo Spice
Maceo Spice
Maceo’s has a line of no salt and low salt spices. My favorite is
Maceo’s has a line of no salt and low salt spices. My favorite is Maceo Spice
the salt free Seafood Seasoning. This spice is widely used as the 2706 Market Street | Galveston, Texas 77550 | 409-763-3331
the salt free Seafood Seasoning. This spice is widely used as the
“blackening” spice by many fine restaurants in their preparation
“blackening” spice by many fine restaurants in their preparation
of Cajun seafood.
of Cajun seafood. Hours of Operation
Monday to Saturday
In addition to the spices, Maceo’s offers an n array of lunch Store 10 AM to 5 PM
dishes and sandwiches. Their most famous is the Muffaletta. A Lunch 11 AM to 3 PM
delicious concoction of olive spread and various meats and Sunday Brunch 10 AM to 3 PM
www.maceospice.com
52 | Waves Magazine | November 2018 Issue