Dallasites no longer have to travel outside the country to experience numerous ethnic cuisines. Our own city is now an “epicurean soho” of restaurants from various cultures, waiting to be explored. Paired with America’s enthusiasm for culinary arts, the diverse sophistication has spilled over to grocery stores.
I chose three popular ethnic food stores to explore in various parts of DFW—an Asian market in Carrollton, an Italian shop in East Dallas and a Latin food store in northeast Casa View.
A friend, Kathy, and I visited the Super H Asian Mart (the Korean supermarket in Carrollton), in search of shishito peppers, or “Japanese sweet peppers.” Kathy and her husband, Wally, had discovered the unique appetizer at Wolfgang Puck's Five-Sixty, the upscale restaurant atop Reunion Tower. 
Super H Mart had the peppers along with an impressive array of other fresh, some organic, produce. The prices seemed better than those at many stores, too. H Mart stands for "Han Ah Reum," a Korean phrase meaning "arm full of groceries.”
The store is amazing. It is huge, clean, well-lit and the employees are friendly and eager to help. The aisles after aisles of Asian food selections could overflow the cart of any cook knowledgeable in the preparation of Asian cuisine or an adventurous American wanting to try his or her hand at Kimchi or Bulgogi. Or maybe someone who just wants a great selection of soy sauce. Whatever the reason, a visit to Super H is worth the trip.
Be sure to stop at Tous les Jour authentic bakery located in the front of the store. The cakes, pastries and breads are exquisite, and they are prepared and packaged on-site while you watch.
When you have finished shopping, treat yourself to lunch at the Food Court or at least to a made-to-order Bubble Tea, if you are addicted to the tapioca-filled drink like some of us.
Super H is located at 2625 Old Denton Road, Carrollton, Texas, 75007 and is open daily from 8 a.m. to 10 p.m.
Jimmy’s Food Store had brothers Mike and Paul DiCarlo growing up in the grocery business. Their grandfather, James, father, James, and mother, Maria, ran grocery stores even before Jimmy’s Food store was established in 1966.
Both Mike and Paul began working in the store when they were young teens. You will see them in the store today as they continue to carry on the family business.
In 1997, the brothers made a commitment to focus exclusively on Italian foods—foods from their own heritage. Italy is as diverse as America in terms of regional cuisine. Jimmy’s incorporated the various 
regional differences by consulting customers of Italian descent from all over.
Today Jimmy’s is more than a neighborhood grocery; it is a Dallas icon. People come from all around to buy traditional Italian sausages, meats (place an order in advance for Mama’s meatballs at Christmas!), sauces and more. At lunch, you can enjoy a panino, muffaletta or meatball sub at one of the tables indoors or on the sidewalk out front and listen to Dean sing “Volare.” È bella!
In 2006, Mary DiCarlo, sister of Mike and Paul, began sharing her talent for making Italian desserts using recipes from her mother and her grandmother. 2006 also saw the addition of Circolo del Vino, the wine room. Jimmy’s invites vineyard owners and winemakers to host tastings on a regular basis.
Located at 4901 Bryan Street at Fitzhugh, Jimmy’s is open Monday through Saturday, 9 a.m. till 7:30 p.m. Where do you park? Drive the block a time or two and a spot miraculously opens for you.
Last but not least on my expedition for foreign food finds was a cuisine most Texans could never live without—Mexican food.
One of the friendly wait-staff members at the new Mi Cocina restaurant in the Lakewood shopping center steered me to El Rancho in Casa View. The store is a treasure.
The supermercado takes you non-stop to Mexico, with its sights, sounds, and enticing smells. Colorful piñatas hanging neatly from the ceiling along with a piped musical serenade set the mood for the food fiesta.
A “wow moment” awaits you around the first corner of the store, when you spot the glass-enclosed cases of exquisite wedding and tres leches cakes in the panderia.
The LaPalapa, a thatched-roof cabana, invites you to sit and enjoy fruits, salads, and juices. Or choose a traditional, hot entree like brisket, enchiladas or tacos from the cocina. Be sure to take home a container of freshly made guacamole or pico de gallo.
The store offers beautiful, fresh produce, a meat and fish department, and of course, a tortilleria. During my visit, flour tortilla-makers were at work producing corn and flour tortillas. De maiz azul (blue mesa corn), de nopal (cactus), de mais roja (the red tortilla used for enchiladas), and gorditas were among the selections. A hot sample was offered, and the tortilla was delicious.
El Rancho is located at 2550 Gus Thomasson Rd, Dallas, TX 75228. The store is open seven days a week from 7 a.m. till 10 p.m.
Shopping for food from various cuisines makes you want to pull out your passport and book a flight, but if that is not a current option, you can still enjoy the flavors from around the world right here at home.
Blistered Shishito Peppers
This is more a cooking technique than a recipe. These peppers make a delightful (and healthy) appetizer for a summer dinner party.
Ingredients:
- a couple handfuls of fresh shishito peppers
- 1-2 tablespoons good-quality olive oil (enough to coat the bottom of the pan)
- a couple pinches of coarse sea salt
Cook the pepper whole; do not remove the stem. Heat the olive oil in a large, heavy cast-iron pan over medium-high heat until it shimmers. Turn heat up to high and add the peppers in a single layer. Don’t crowd them; cook in more than one batch if needed, as they need to have space to brown rather than steam. Once you’ve added the peppers to the pan, do not stir; let them sit in place for about 2 minutes, to allow them to brown and blister. Toss the peppers and then let them sit again for another 2 minutes. Toss more frequently for 1-2 minutes after that, until peppers are lightly charred (they should be brown rather than black) on the outside and very tender. Spread on a plate and sprinkle generously with sea salt flakes. Serve immediately. Use the stems to hold onto the peppers, suck the meat off the ends, then discard stems.