Words and food in San Antonio, Texas
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…
The longer the coronavirus requires restrictions on public gatherings, the more I fear my favorite restaurants will disappear. Whether they’re the chef-driven dining destinations that attract visitors from throughout the world, or the family-owned taquerias that give San Antonio its character, they’re all in danger. As a one-time restaurateur who has written about restaurants since 2009…
After snagging a spot on the list of the city’s Best New Restaurants, how does the team at Mako’s on the Creek top it? They don’t. Instead, they focus on what brought regional attention in the first place: Delightful dishes from a compact menu, attentive but casual service and a sleek, modern yet accessible design. “It’s…
From his restaurant empire in Los Angeles, Josef Centeno serves as one of the country’s most prominent evangelizers of San Antonio cuisine. He’s a native San Antonian who graduated from San Antonio Academy, Central Catholic High School and the Culinary Institute of America in Hyde Park. His food lineage is strong. His father was a butcher…
After five years as one of the city’s top restaurants, Cookhouse had no real reason to change. Most nights brought full dining rooms and plenty of strong reviews from diners and critics alike who raved about the classic New Orleans dishes and vibe from chef/co-owner Pieter Sypesteyn. So why shift course? Sypesteyn compares a restaurant…
We did our best to pace ourselves as waiters presented oversized skewers of meat to our tables, tempting us to continue piling slices of deliciousness onto our plates. It was during this main course that one of our servers paused to ask a crucial question: “Would you care for some chimichurri, perhaps some chiles toreados?”…
Meet the 10 best new restaurants in San Antonio. From fresh takes on South Texas cuisine to artfully crafted classics and pizza worth planning a night out for, the menus and atmospheres at these eateries prove that the city’s culinary scene is more than hitting its stride. Read more at: https://www.sanantoniomag.com/October-2019/The-10-Best-New-Restaurants-in-San-Antonio/
Perhaps only through the power of barbecue can a 60-year-old joint in a city best known for pecans transform into one of the culinary world’s newest sensations. At Davila’s BBQ in Seguin, third-generation pitmaster Adrian Davila has become a bonafide culinary celebrity, complete with a widely acclaimed book, and regular appearances on the Cooking Channel…