Dining
BY KEATON PETERS
Family-run Papi’s Pies o ers multicultural dining experience When Papi’s Pies opened in 2016, its owners wanted to o er something unique, and the result is anything but a typical family-run restaurant. Co-owned and operated by Jose Parra and Julio Palacios, with some help from their son, Julio-Eduardo Palacios, Papi’s is a mix of Mexican, Bolivian, French and Italian cuisines. The couple’s culinary taste was inspired by world travels. Must-try menu items Parra began baking pies 12 years ago, and the business got its start delivering pies to restaurants. The strawberry rhubarb is a customer favorite, and the cherry pie was named the best pie in Texas by www.eatthis.com in 2021, but Papi’s o ers much more than just pies. “We decided to put on our menu dishes that nobody has,” Julio said. One such dish is the saltena, a Bolivian-style empanada. French and Mexican fusion dishes include a poblano pepper quiche and a crepe made with huitlacoche, a Mexican tru e. Why they love it “I’m very proud of what we are doing here,” Parra said. He credits their customers helping the busi- ness through COVID-19 when he opened a front window for orders. Now open for dining, the space doubles as an art gallery for local artists to display their work. “It’s something that we want to give back to the community,” Julio said.
Papi’s Pies carries a variety of homemade pies such as peach, as well as the customer favorite, strawberry rhubarb.
PHOTOS BY KEATON PETERS COMMUNITY IMPACT
SAM BASS RD.
79
35
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10 Chisholm Trail, Ste. B, Round Rock www.papispies.com
Jose Parra (left) and Julio Palacios (right) co-own and operate the restaurant with the help of their son, Julio- Eduardo Palacios.
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