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The eternal quest for the best Mexican food in San Antonio is futile and here’s why: There is no single “best Mexican” restaurant because there’s really no such thing as just “Mexican food” in San Antonio.   Instead, think of Mexican food in San Antonio as three different categories: Mexican food for non-Mexicans, Mexican American home cooking…

If too many diners still believe that Mexican food is one mass of fried, cheap and heavy combo plates, Diego Galicia and Rico Torres at Mixtli dispel those misconceptions with creative interpretations of regional specialties that are as delicious as they are meticulously researched. In a time when the food world is beginning to wrestle with issues of whose…

With a taquería seemingly on every corner, it can be easy to fall into a taco rut. Instead, try eating your way through these major styles

Even though we regularly had freshly made guacamole, flour tortillas and frijoles in the Crockpot at home, there was always something special about a visit to Pancho’s Mexican Buffet when I was growing up. I could never decide if my favorite part was dousing the greasy sopapillas with honey or raising the little tricolor flag at…

Adam Lampinstein is on a mission. “I’m trying to make meatloaf sexy,” says the owner of The Hayden. At his old-school diner with a modern feel, he’s going beyond meatloaf and bringing a fresh vitality to pastrami, latkes and a fish spread. Along with classics, he adds several items you don’t usually see on a diner menu—barbacoa,…

The past 18 months have battered restaurants in ways the industry had never seen before, so we know the places that rose to the top have staying power. Here, we round up the 30 best restaurants in San Antonio right now, including 25 that have proven they have what it takes to succeed in the long run…

Pharm Table’s Fresh Hits An ingredient list that includes smoked tomatillos, fennel, Granny Smith apples, celery and jalapenos could anchor a nice gazpacho. But at Pharm Table, the items are used to make the Sangre Verde, a star on the restaurant’s new cocktail list. Yes, Pharm Table, the plant-forward eatery known for its organic, locally-sourced ingredients, now…

If Chef Steve McHugh’s Cured restaurant shows his roots in rural Wisconsin and his adopted home-town of New Orleans, Landrace picks up where Cured left off, and anchors its understanding of San Antonio in the land itself. “The idea of Landrace is focusing on Texas terroir,” McHugh says. “Whether it’s the fish coming out of the Gulf or…

When creating a classic French menu, the decision of what cut of beef to use for steak frites takes on heightened importance. So chef Laurent Réa pondered several different possibilities for Brasserie Mon Chou Chou. He considered one of the traditional French options, a bavette (flank steak) or onglet (hanger steak) but, instead, decided on a corn-fed classic. “I told (fellow…