The Porch at Hotel Limpia in Fort Davis

(Printed with the permission of the Alpine Avalanche)

You can’t cruise through Fort Davis without seeing the beautiful Hotel Limpia sitting on nearly three acres in the heart of downtown, with its lush patio and sturdy two-story stone building.

The Hotel Limpia was built in 1912 by the Union Trading Company (owned by local stockholders and early settlers J.W. Espy, J.P. Weatherby, and Nick Mersfelder). Back then, the hotel was promoted as a “summer retreat” for wealthy cattlemen but it actually served as retreat for ranchers, travelers, and locals, cattle owners or not. Shortly after it was built, it became the Fort Davis’ social center – much like it is today – and even housed a drugstore and a doctor’s office. The Blue Mountain Bistro, the hotel’s restaurant, houses the only bar in Fort Davis.

Recent remodeling includes updated furnishings, a banquet hall and a new commercial kitchen to serve the Blue Mountain Bistro Restaurant, as well as the hotel’s newest addition, The Porch at Hotel Limpia. The Porch, located on State Street, is a very welcomed addition to breakfast and lunch options in Fort Davis.

Having been to The Porch a number of times, my most recent visit was for a lunch meeting. There were six in our group, ordering sandwiches, soups, salads and quiches. Our food was served quickly and efficiently.


Veggie Panini – Fort Davis tomatoes, spinach, fresh mozzarella and pesto.


Cup of tomato basil soup and small Caesar salad.


Quiche of the Day (I don’t remember which one it was since I’ve had several different quiches there, but it was delicious) and a house salad.

The quiche crust is homemade, and that makes a noticeable difference in the flavor. Pastries and coffee drinks (made with locally roasted Big Bend Coffee Roasters brew) are available. The Porch serves a breakfast buffet on the weekends that I have yet to try, but I plan to check it out soon. Several of my friends never miss it and rave about the breakfast spread.

I enjoyed a cup of tomato basil soup with a Caesar salad, while others at the table had the Italian panini, veggie panini and delicious quiche that is made daily.

Breakfast is served from 7 a.m. to 11 a.m., lunch is from 11 a.m. to 2 p.m. If you’re up and at ‘em between 7 a.m. and 10 a.m. on Saturday and Sunday, check out the breakfast buffet. If you’re out and about, grab a cappuccino and sit in one of the comfy chairs on the porch of The Porch and relax for a while.

A Basic Quiche Recipe with Endless Possibilities
(inspired by The Porch, and without limits for what you can make of it!)
6 large eggs
1 cup milk
1 frozen 9-inch deep dish pie shell (homemade is always best)
2 cups shredded cheese
OR 2 cups chopped, drained, cooked vegetables
OR 2 cups diced deli meat, any type
OR 2 cups any other cooked diced meat (including cooked ground beef, cooked seafood, cooked poultry)… just make sure your added ingredients total about 2 cups… a little more won’t hurt.

Possible Variations:
1. Bacon & Cheddar – use 1 lb. cooked, chopped crispy bacon and 1 cup shredded Cheddar cheese.
2. Spinach & Feta –  1 cup thawed/drained frozen cut spinach, 1/4 lb. of feta cheese broken into crumbles.
3. Western Style – (this one has a little more body to it) 1 cup total of mixed diced onion, green pepper and red peppers plus 1 cup shredded cheddar cheese, and 1 cup cooked, crumbled breakfast sausage.
4. Ham & Cheese- ½ lb. diced or cubed ham plus 1 cup shredded Monterey Jack cheese.

Preheat oven to 350 degrees. Beat eggs in a large mixing bowl. Add filling and milk and mix well. Pour mixture into frozen pie crust. Place quiche on cookie sheet and bake on the middle oven rack for 45-50 minutes, or until top is browned and a knife inserted in center comes out clean. Slice and serve.







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