Writing, marketing and enjoying great food in San Antonio
Mystified by an item on the Dashi Sichuan Kitchen + Bar menu? Restaurant owner Kristina Zhao will put it in context. Pig tongue? “People eat lengua all the time,” she explains. Cold meats? “What about sandwiches? And people love charcuterie,” she offers. And pig intestines? “What about tripas?” she counters. “People around here eat it all the time.”…
You’re not likely to find a margarita in Mexico unless you’re at a beach resort or a spot catering to tourists. Read more here
When Adán Medrano founded the Chicano Film Festival in 1976 (now called CineFestival), he wanted to spotlight stories that weren’t being told about the Latino community. After a career in films, a certification from the Culinary Institute of America-San Antonio and a more recent move into culinary endeavors, he has released a new work that…
During the run up to the fall opening of Best Quality Daughter, chef and co-owner Jennifer Hwa Dobbertin described it perfectly: “Imagine the glory dishes of The Monterey, but all the dishes are Asian.” The Monty, for newcomers or those who missed out, was one of the most influential restaurants in the city’s recent culinary…
San Antonio’s culinary OG, Bruce Auden, deserves a special mention for the three-course to-go meals at his Biga on the Banks. It’s available for delivery through Favor and Uber Eats, and it always feels a little transgressive to get a bit of the Biga experience delivered the same way you’d get a greasy pizza. Just…
After Blade Haddock and James Moore spent a full year planning, menu testing, arranging financing and hiring staff, it took only 32 days to undo all of it. Barely a month after opening Full Belly Cafe + Bar last February, the duo had to shut down their newest project because of the pandemic. Unlike other…
One bite into the crunchy, warm buñuelo drizzled with honey that I’d just created with a century-old recipe and I wondered about the families who originally enjoyed it. The recipe came from a cookbook published in 1881, when Porfirio Díaz ruled over Mexico and the United States saw the departure of Rutherford B. Hayes, the…
For today’s cooks, the directions for making milk buñuelos in an 1881 recipe found in the Mexican Cookbook archives at UTSA are frustratingly brief: “Make the dough and fry the buñuelos.” As Mixtli co-owner and chef Chef Rico Torres explains, “these recipes weren’t written for me; they were written for them.” In other words, the…
Take one bite of any dish from Golden Wat Noodle House and bask in the subtle complexity of its flavors, with ginger, galangal, lemongrass, a bit of fish sauce and several other notes deepening the sensation but never overwhelming the palate. Each dish is sheer beauty in a bowl, a gift to San Antonio—and a…