Author: EdmundTijerina.com

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

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…

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 has a bar and…

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…

Sure, you can get carne asada all over town, but what about a coliflor asada? Yes, a roasted cauliflower, slathered with a piquant mayonnaise infused with chile morita and a dusting of Parmesan. It’s the best-selling item on the menu at Frida, says chef Sofía Sada, and her creation deftly evokes the feeling of street fair…

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…