Writing, marketing and enjoying great food in San Antonio
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…
For many young people, selling Girl Scout cookies, setting up lemonade stands or baking Rice Krispies Treats for a bake sale is a rite of passage that provides all kinds of stories and important lessons for later in life. But some local kids are going beyond the bake sale. Here, meet three young people who…
The best part about walking into the cozy little Extra Fine bakery just north of downtown is discovering which assorted goodies the creative mind of pastry chef Jessica Philpot, who goes by Jess, has concocted that day—rye chocolate chip cookies, blueberry yuzu muffins, decadent cinnamon rolls. Philpot, who is featured in the September issue, shared one…
The best part about walking into the cozy little Extra Fine bakery just north of downtown is discovering which assorted goodies the creative mind of pastry chef Jessica Philpot, who goes by Jess, has concocted that day—rye chocolate chip cookies, blueberry yuzu muffins, decadent cinnamon rolls. Since 2014, Philpot has been the sweet genius providing the…
Dining out as we knew it is gone. At the start of the year, one of my most profound joys that came from visiting a restaurant was when diners at an adjacent table would make casual conversation and leave my wife and I feeling like we’d made new friends while enjoying a leisurely meal. Now, we…
Whether the family-sized takeout order was a little too big or you’ve carted home leftovers after venturing out to a restaurant, that extra food can transform into terrific ingredients for new dishes. Think of it as a way to stretch your kitchen creativity and your budget. Read more here.
Chef Daniel Mendoza’s brilliant dishes make Los Azulejos’ menu sing with a new voice that San Antonio needs to hear. A native of Nuevo Laredo who trained at Le Cordon Bleu Paris, the chef continued his studies at University of Nevada Las Vegas and then by working in resort restaurants, including Emeril’s New Orleans Fish…
We have two main styles of San Antonio barbecue. The first is barbacoa, traditionally steamed whole beef head but most places now make it with beef cheek. It’s beautifully tender and a weekend tradition among many families here. The other version of San Antonio barbecue brings the famous Central Texas style into the Mexican American experience. …
At first thought, a chile poblano stuffed with shredded lamb seems like a combination that shouldn’t work. Then those initial bites deliver a touch of crunch from the crisp batter along with an herbaceous, slightly tart chimichurri, artfully bringing together the contrast of the earthy lamb and vibrant chile. By the third bite, you’re asking yourself…