Encanto Mexican Grill's owners, Elia Rosetta and Manuel Torres, draw inspiration from their Italian and Mexican backgrounds to infuse tacos, enchiladas, and Mexican steaks with subtle European accents. Though the menu throws its share of curveballs (think grilled fajitas with tofu, or a piñata filled with guacamole), it largely stays true to the culinary traditions of Mexico. One of the restaurant's most popular dishes, for example, is a slow-cooked chicken guisado in a roasted poblano pepper. On Sundays, chefs treat early risers to brunches of salsa-smothered eggs and fluffy omelets. In warmer months, diners head out to the patio to sip wine and listen to live music.
Bright-red walls surround the inside of Flaco’s Burgers & Tacos, which serves a menu of hand-formed burgers given a satisfying crust from a flattop grill and a variety of intriguing sauces and toppings. The Texas burger comes with barbecue sauce and bacon, and a burger named after a mysterious Eric fellow belies his hearty appetite with double meat, two cheeses, and bacon. Tough taste buds rise to the challenge of the Flaming Flaco burger, which is stuffed with grilled jalapeños, cheese, and grilled onions before getting a topper of standard burger fixings—mayo, mustard, lettuce, tomatoes, and pickles. The eatery also folds tacos and burritos full of fillings such as carne asada, chicken fajita, or pork chop. Fresh-cut fries and free WiFi accompany meals, eaten while patrons chat among themselves or gaze at a large flat-screen TV along the wall.
La Paloma Norte's friendly staff serves up an eclectic array of authentic Mexican fare in a festive, candy-colored setting. Morning munchers can spice up early egg rituals with the huevos ranchero plate ($6.95), or trick tongues into thinking it's dessert time with the caramel- and whipped-cream-topped pancakes Alessandra ($3.95). Opt for a midday meal and indulge in a Merchant’s lunch, a filling combo platter piled with a crispy beef taco, a bean-and-cheese chalupa, and rice ($6.95). The eatery entices dinner diners with enchiladas ($7.95+), chalupas ($6.95+), and chicken mole ($12.95), as well as decadent tres leches cake, which combines all three milks discussed in Freud's Theory of Calcium ($4.95). Prix fixe patrons bind friendships with a shared appetizer before picking a personal entree of flavor-exploding enchiladas verdes, cheese enchiladas, or carne guisada. A finale of flan or ice cream quells the spice and sweetens the deal.
More than 40 years ago, Charlie and Mary Garcia founded El Chaparral Mexican Restaurant to share their culinary heritage with the local community. Though the business has now been passed down to the next generation of the family, the restaurant adheres to the made-fresh recipes of its early days, delighting diners with hearty enchiladas, fresh seafood dishes, and its signature bean soup.
Sandra Arias was only 12 years old when her family first arrived on American soil. Her parents opened Tink-A-Tako to serve authentic tacos, enchiladas, and Mexican specialties, establishing a legacy that would grow across two decades to 11 locations throughout San Antonio. Today, Sandra, her brothers, and her sister still oversee the kitchens, directing culinary crews as they stuff savory meats into homemade tortillas, adorn enchiladas with a selection of different sauces, and simmer up the chilaquiles that have been lauded on Great Day SA. Out in the dining areas, colorful Mexican artwork, ornamental chili peppers, and an absence of Canadian flags give off an authentic Mexican feel. Many locations also boast full bars, outdoor patios, and drive-thru windows.
Montealban tables groan under sizzling fajitas, flame-kissed steaks, and chicken enchiladas drenched in sweet mole sauce. Traditional huevos rancheros and build-your-own omelets warm plates beside 12 styles of breakfast tacos such as chorizo and ham. Fourteen styles of lunch, dinner, and second-dinner tacos satisfy hunger pangs later in the day.