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Local Flavor

Texas cooking conjures the tastes of smoky barbeque, spicy chili, and sizzling fajitas. San Antonio, called "the northernmost city in Mexico," has its own local flavor, melding cuisine from both sides of the border and around the world. More than just Tex-Mex and chuckwagon fare, San Antonio is a hub of culinary creativity inspired by fresh produce and locally raised meats.

The Tradition

Be tempted by Mexican street vendors peddling steaming bowls of chili and crispy fried pork skins called chicharron. Open-air markets have been preserved throughout the Alamo City. On weekends, you'll still find slow-cooked barbacoa—the ancestor of modern barbeque. You'll also find the Mexican-American "breakfast of champions"—menudo, a stew of tripe, grits and chilies--and the world-famous puffy taco.

Ranch-hands cooked up the first fajitas over open coals, and German and Alsace settlers brought with them sauerkraut, potato salad, sausage, and beer. Prior to Prohibition in the early 20th century, six major breweries based in San Antonio ensured that Texas' taps kept flowing, and inspired Texas' love of the longneck bottle.

Modern-day Eats

These days, you'll find a mix of traditional dishes and sophisticated cuisine that is creating a new culinary buzz throughout the West. San Antonio's chefs take advantage of the region's fresh produce and wild game, as well as the region’s cultural heritage to craft exquisite tastes for diners. From five-star restaurants to trendy Tex-Mex hangouts, you'll find a little bit of local flavor in every dish.

 

 

 


Cook-Offs

Chili cook-offs are common on any given weekend along with the ubiquitous Texas beef barbeque competitors. And there's no shortage of Mexican restaurants and local eats.

Enjoy!
 

S.A.V.E.

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