Every day, Tacos to Go has its tortilla-wrapped victuals ready—and will deliver them to the doors of eager clients as early as 6 a.m. Its fleet of savory tacos includes classics, such as soft chicken, beef, barbacoa, and carne asada, as well as more inventive spins, such as the veggie melt and the German, which swaddles a grilled kielbasa in american cheese, pico de gallo, and mustard. Though tacos are its signature, the kitchen also whips up egg rolls, spinach and artichoke dip, and a variety of salads.
Though it only opened its doors in April 2013, it didn't take Checo's Mexican & American Grill much time to put its own stamp on classic Mexican flavors. Here, cooks lend spice to shrimp with ? la diabla preparations, and crown nachos with sizzling fajita beef, melted cheese, and avocado. The culinary team doesn't merely cater to carnivores?vegetarians can savor favorites such as cheese enchiladas and housemade flan. Meals unfold in a spacious dining room of warm red and orange walls, or, when the weather's pleasant, at tables on Checo's cozy outdoor seating area.
While the origin of the word tapas—literally “lid” or “cover” in Spanish—is still disputed, the dishes’ international popularity is not. Espana Bar de Tapas offers its guests a traditional tapas experience, serving plates of meats, seafood, cheeses, and desserts. The sharable size of dishes fosters a communal dining experience, sparking conversation while guests walk around to partake of freshly made paella, sautéed garlic shrimp, and Spanish cured meats. The restaurant crafts four types of sangria that complement dishes and liven up any date night, happy hour, or party. Espana Bar de Tapas opens at 3 p.m. and closes at 2 a.m. daily.
Matamoros Restaurante Y Cantina's team of chefs gathers local ingredients and sprinkles pinches of custom-blended spices into a simmering sauce to create carne guisada, spinach and mushrooms tucked inside vegetarian enchiladas, and enchiladas verdes' tangy tomatillo salsa. Servers fill frosty glasses with top-shelf margaritas made from Grand Marnier, lime juice, and premium tequilas, and perk up tired palates with coffee brews. Melodies and beats from live music and DJ sets fill the air on Friday and Saturday nights, and four sports-tuned television screens broadcast daily games. The restaurant?s large picture window fills the spacious private dining room with views of sunlight and of the future, illuminating red cloth napkins and chairs for up to 115 guests.
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. 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.
The menu at Habanero's Grill has plenty of chalupas, tacos, and other Tex-Mex staples, but it's the burritos that have really made its name. "Skip the other burrito joints in San Antonio and make your way here for a real treat," advised USA Today when it placed Habanero's Grill on its 2012 list of the Best Burritos in America.
These wrapped beauties come in a half-dozen tried-and-true varieties, though diners can also build their own creations. Beginning with a freshly pressed flour or whole-wheat tortilla, they choose from three kinds of beans, three cheeses, two kinds of rice, veggies, housemade salsas, and marinated chicken or steak. The team aims to construct each one so that even improvised numbers are as balanced and flavorful as each burrito on the regular menu. The latter run the gamut from the Fajita-Rito to a veggie version with cilantro-lime rice, squash, and potatoes in addition to the usual suspects.