1890 Marketplace Dallas

10/20/2026

✨Featured Product:✨Star Anise

☕️🫖Indian Chai Tea☕️🫖
INGREDIENTS
Makes 4 servings
• 2 1/4 Cups Water
• 4 Black Tea Bags
• 1 1890 4’’ Cinnamon Stick
• 1 1890 Star Anise
• 3/4 Teaspoon 1890 Ground Cardamom
• 1/4 Teaspoon 1890 Ginger Powder
• 1/4 Teaspoon 1890 Whole Black Peppercorns

• 2 Tablespoons White Sugar
• 2 Tablespoons Honey
• 2 Cups Whole Milk
DIRECTIONS

1. Bring water to a boil in medium saucepan over high heat along with tea bags, cinnamon stick, star anise, cardamom seeds, ginger and black peppercorns. Boil for 5 minutes, until tea is dark, and liquid has reduced to 2 cups.
2. Strain through fine mesh strainer and return to medium-low heat. Stir in sugar and honey until dissolved and add milk. Heat through, stirring occasionally, until hot.

10/20/2026

Featured Product:🧁🍭🍩🍪🍰🍦🍨🥮4’’ Cinnamon Stick🍰🍪🍩🍭🧁🍦🍨🥮

🍮 Churros🥮
INGREDIENTS
Makes 10-20 churros
• 6 Tablespoons Unsalted Butter
• 1 Teaspoon Kosher Salt
• 1 Teaspoon 1890 Vanilla Paste
• 1 1890 4’’ Cinnamon Stick
• 2 1/4 Cups All-Purpose Flour
• 1 Egg
• 2 Cups Granulated Sugar
• 1 Tablespoon 1890 Saigon Ground Cinnamon
• 4 Cups Canola Oil
DIRECTIONS

1. Bring butter, salt, vanilla, cinnamon stick, and 2 1/4 cups water to a boil in a 4-qt. saucepan over medium-high heat. Remove and discard cinnamon and add flour; cook, stirring constantly with a wooden spoon, until a smooth dough forms, about 5 minutes.
2. Transfer dough to a bowl, and add egg; stir vigorously until dough is smooth. Scoop dough into a piping bag fitted with 3/8” star tip and set aside.
3. Meanwhile, combine sugar and ground cinnamon in a 9” x 13” baking dish; set aside.
4. Pour oil to a depth of 2” in an 8-qt. Dutch oven; place over medium-high heat until a deep-fry thermometer reads 400°.
5. Working in batches, hold piping bag above oil, and pipe about four 6? lengths of dough. Fry, turning often, until golden brown, for about 2 minutes.
6. Remove churros with a slotted spoon or spider and shake off excess oil. Transfer to the dish with cinnamon-sugar mixture and quickly shake or roll until evenly coated. Repeat with remaining dough in piping bag.

10/20/2026

🍷Thank you all who shopped with us during the Deep Ellum W**e Walk on Saturday 🍷

10/16/2026

In stores and online using code: HAPPY12 Today only 12% off everything!

10/14/2026

Twelve years ago, Trinh and Jason opened the doors of the very first 1890 Marketplace, our flagship store in Granbury, with a simple dream: to share great olive oils, balsamics, and spices with our neighbors. Thanks to you, our amazing customers, that one little shop has grown into a family of stores in Granbury, Dallas, and Mansfield.

To celebrate, we're giving back with 12% off everything this Friday, in all three stores and online. We can't wait to see you!

#12%offsale

10/13/2026

Thank you all who came out and shopped with us during the Halloween Mimosa Walk 💀👻🎃

10/09/2026

Thank you Dallas! See you tomorrow. The weather is going to be !

Be sure to buy before you come, we are about to sell out.

10/08/2026

🍾🍊Mimosa Walk is this Saturday. Stop by and shop with us on the walk!!!!🍾🍊

🥂🎃 SATURDAY’S LINE-UP IS HERE! 🎃🥂

We’re TWO DAYS AWAY.

Here’s what’s waiting for you in Deep Ellum:

🥂 Check in + grab your Mimosa Walk glass
🗺️ Get your official map
🍾 Hit the participating Mimosa Walk stops
🛍️ Sip + shop your way through the neighborhood
🎃 Show off your Halloween look
👯 Spend the afternoon with your favorite people

Swipe through 👉 to see Saturday’s line-up and start planning your Mimosa Walk.

Dallas Mimosa Walk: Halloween Party
📅 Saturday, October 10, 2026
⏰ 12:00–3:30 PM
📍 Deep Ellum, Dallas
🎟️ Get Tickets: DallasMimosaWalk.com

10/04/2026

Featured Products: 🌽 🧀 Elote Seasoning🌽🧀

🌽🌶️🍲Mexican Street Corn Soup🌽🌶️🍲
Ingredients
• 2 tablespoons 1890 Chimichurri Verde olive oil
• 2 tablespoons butter
• 6 cups fresh corn kernels (see note)
• 1 medium onion, diced
• 3-4 cloves garlic, minced
• 1 medium poblano pepper, seeded and diced
• 1-2 teaspoons 1890 chili powder, to taste
• 1 teaspoon 1890 Mexican oregano
• 1 teaspoon 1890 Smoked Hot Paprika
• 1⁄2 teaspoon 1890 Roasted Ground Cumin
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1⁄2 cup Mexican crema or sour cream
• 1⁄2 cup cotija cheese, plus more for garnish
• 1890 Elote seasoning
• salt and black pepper, to taste
• optional garnishes: sliced jalapeños, fresh cilantro, lime wedges
In a large pot over medium heat, warm the olive oil and butter until melted. Add the fresh corn and the onion, and sauté until the onion becomes translucent and the corn is lightly charred. Stir frequently for about 8-10 minutes.
Stir in the garlic, diced poblano, chili powder, oregano, paprika, and cumin until fragrant, about 1 minute. Remove about 1 cup of the mixture to a plate.
Pour in the chicken broth, stirring well. Increase the heat and bring to a boil, then reduce to a simmer. Cook for 20-25 minutes, allowing the flavors to meld.
Remove the pot from the heat and carefully blend to your desired consistency with an immersion blender or stand blender (work in batches).
Stir in the heavy cream, Mexican crema, and cotija cheese. Taste and season with salt and pepper.
Ladle the soup into bowls and garnish with the reserved corn mixture, sliced jalapeños, and fresh cilantro. Serve with lime wedges for squeezing, and enjoy!
Sprinkle Elote Seasoning over your bowl of soup and enjoy.
Recipe and Picture from: insanelygoodrecipes.com

10/04/2026

Featured Products: 🌿 Tarragon 🌿

🥣 Chilled Petite Golden Lentil Soup with Tarragon and Chervil 🥣 
Ingredients
Makes 6 servings
• 2 Cups Petite Golden Lentils
• 8 Cups Water, divided
• 2 1/8 Cups Sour Cream, divided
• 4 Lemons, juiced
• 1 Teaspoon 1890 Tarragon
• 1/4 Teaspoon 1890 Coarse Sea Salt
• 1/4 Teaspoon 1890 Ground Black Peppercorns
• 4 Sprigs of Chervil
DIRECTIONS

1. Carefully sort lentils and rinse thoroughly. Bring 6 cups of water to boil in saucepan. Slowly stir in lentils. Reduce heat to a simmer. Cook until lentils are still firm but cook through. Do not overcook. Drain lentils and rinse with cold water. Season with salt. Refrigerate until cool.
2. Add lentils to 2 remaining cups of water, 2 cups sour cream, lemon juice and tarragon. Mix well. Season with salt and pepper. Ladle into chilled soup bowls.
3. Garnish with remaining sour cream and chervil sprigs and serve.