On this week’s episode of The RV Atlas Podcast, we’re heading out on an unforgettable culinary adventure with Linda Ly, author of The Route 66 Cookbook: The Best Recipes from Every Stop Along the Way. Linda—known to many as the creator of Garden Betty, her popular blog about homesteading, farm-to-table cooking, and outdoor adventure—joined us to share stories from her family’s 10-week RV journey along America’s most iconic highway.
All photos by Will Taylor
This isn’t Linda’s first time around our campfire. We’ve had her on the show before to talk about The National Parks Cookbook and her The New Camp Cookbook, both instant favorites among campers and RV cooks. But this new project might be her most ambitious yet.
In partnership with her long-time publisher, Linda spent the summer crisscrossing 2,400 miles of Route 66, collecting recipes and stories from diners, cafes, and roadside joints across eight states, from Santa Monica to Chicago. Her goal? To document the flavors that have fueled generations of travelers along “The Mother Road”—and to celebrate the people and places that keep its spirit alive.
Illinois: Lou Mitchell’s — Grilled Thick French Toast
Every great road trip needs a good breakfast, and at the Chicago start of Route 66, that means Lou Mitchell’s. This legendary restaurant has been serving travelers since 1923 with heaping plates of hearty food and what they proudly call “the world’s finest coffee.”
Linda’s featured recipe—Grilled Thick French Toast—is everything you want on day one of a long road trip: comforting, rich, and unapologetically indulgent. “They soak thick slices of bread in batter,” Linda explained, “then literally squeeze out the excess like a sponge before throwing it on the griddle.” The result? Crispy on the outside, soft inside, and finished with powdered sugar and fresh strawberries. It’s the perfect send-off for a day on the open road.
Missouri: Crown Candy Kitchen — Heavenly Hash and the Heart-Stopping BLT
In St. Louis, Crown Candy Kitchen has been satisfying sweet tooths since 1913. “My kids were in heaven,” Linda laughed, recalling the shop’s endless candy displays and milkshakes. But the star of the show is their Heavenly Hash—a decadent brick of jumbo marshmallows coated in chocolate and pecans.
For savory fans, there’s the Heart-Stopping BLT, a sandwich that more than earns its name. What started as a standard BLT evolved over time as staff kept adding bacon—until it reached a full pound per sandwich. “It’s one of the most popular dishes,” Linda said. “They cook the bacon in a kettle, and it’s amazing.”
Kansas: Monarch Pharmacy and Soda Fountain — The Egg Cream
Kansas may only have 13 miles of Route 66, but it still serves up a unique stop at the Monarch Pharmacy and Soda Fountain. The featured recipe, the Egg Cream, contains no egg and no cream. “It’s an old-fashioned soda fountain recipe from New York City,” Linda explained. “Just milk, chocolate syrup, and soda water—sometimes topped with a scoop of vanilla ice cream.”
It’s a fizzy, nostalgic treat that evokes an earlier era of counter stools and chrome milkshake machines. “I thought it was going to be like eggnog,” she admitted, “but it’s lighter, refreshing, and totally unexpected.”
Oklahoma: Sid’s Diner — The Onion Fried Burger
In El Reno, Oklahoma, the iconic Sid’s Diner serves up one of the most beloved dishes on Route 66: the Onion Fried Burger. Born during the Great Depression, it was a way to stretch scarce hamburger meat by mixing it with cheaper onions.
At Sid’s, owner Adam uses a custom-made “smasher”—a modified mason’s trowel—to press the onions and beef together on the griddle. The burger is served simply, with mustard and pickles, no ketchup allowed. “It started as a Depression burger,” Linda said, “and now it’s this trendy smash burger. But the simplicity is what makes it special.”
Texas: Midpoint Café — The Elvis Ugly Crust Pie
The Midpoint Café in Adrian, Texas, proudly claims to be the halfway point of Route 66—and whether or not that’s geographically precise, their desserts are beyond dispute. The café is known for its “Ugly Crust Pies,” a name coined by its longtime baker who joked about her imperfect crusts (which, as Linda noted, are anything but ugly today).
Linda’s favorite was the Elvis Pie, inspired by the King’s favorite flavor combination: chocolate, banana, and peanut butter. “It’s light and fluffy, served cold, with a buttery crust and chocolate drizzle,” she said. “I could have eaten the whole slice myself—but I had to share with my kids.”
New Mexico: Silver Moon Café — Pozole
In Santa Rosa, New Mexico, the Silver Moon Café is a beloved stop for locals and travelers alike. Originally a 1950s Texaco station, it’s been transformed into a family-owned restaurant serving New Mexican classics.
Linda’s featured recipe, Pozole, is a traditional stew made with hominy and pork, served especially at New Year’s for good luck. “It’s customizable,” she said. “You can top it with radishes, lettuce, onions, lime, or cilantro—make it your own.”
One of Linda’s favorite research discoveries came from this stop: an eBay auction for a vintage matchbook from the original Silver Moon Texaco station. “I couldn’t believe it,” she said. “That little matchbook connected all the dots.”
Arizona: La Posada Hotel — The Turquoise Room Halibut Ceviche
In Winslow, Arizona, the historic La Posada Hotel is one of the last remaining Harvey Houses built by the AT&SF Railway. Designed by famed architect Mary Colter, it was once considered her masterpiece. After years of neglect, it was restored, including its elegant restaurant, The Turquoise Room.
The featured recipe, Halibut Ceviche, reflects the restaurant’s refined approach to Southwestern cuisine. “It might sound strange to have seafood in Arizona,” Linda admitted, “but it’s one of the chef’s specialties—and it’s incredible.” After countless diner meals along the route, this stop offered fine dining with historic flair.
California: Tail o’ the Pup — Route 66 Hot Dog
Finally, the journey ends on Santa Monica Boulevard, where the recently restored Tail o’ the Pup stands as a whimsical reminder of Los Angeles’ golden age of roadside architecture. The hot-dog-shaped building—an example of “programmatic architecture”—has been moved and restored several times since it first opened in 1946.
“The 1933 Group rescued it from storage and brought it back to life,” Linda said. For The Route 66 Cookbook, they created a special Route 66 Hot Dog, piled high with fries and toppings. “There’s a hot dog under there somewhere,” she joked. “It’s classic LA—fun, bold, and totally over the top.”
Memories from the Mother Road
Linda’s Route 66 adventure wasn’t just about the food—it was about family and discovery. Traveling with her husband, two young daughters, and their 24-foot Mini Winnie RV named Wanda, the trip became a mix of research and unforgettable experiences.
Among her favorite memories:
- The burros of Oatman, Arizona, who wander freely through the streets and traffic. “They caused traffic jams, but we loved them,” she laughed.
- A spontaneous swim at Grand Falls in Joplin, Missouri, where a quick detour turned into an entire afternoon floating in the river on a blazing hot day.
- And the unexpected culinary surprises—like Filipino street food at Lola’s in Pontiac, Illinois, or the family-run Green Chili Kitchen in Yukon, Oklahoma, where she tasted some of the best pozole and green chili apple pie of her life.
“Route 66 is so alive,” Linda said. “It’s constantly changing. You don’t know which restaurants will still be there next year, which makes every trip unique.”
Recreate the Adventure in Your Own Camp Kitchen
The Route 66 Cookbook isn’t just a recipe collection—it’s a travelogue, a history book, and a love letter to small-town America. Through Linda Ly’s eyes (and taste buds), the Mother Road becomes a 2,400-mile feast of nostalgia and discovery.
You can find The Route 66 Cookbook wherever books are sold—including many independent bookstores and Route 66 gift shops. To learn more about Linda and her work, visit GardenBetty.com or follow @gardenbetty on social media.
