Today’s Groupon sides sizable sips and savories with the best view of what’s happening on Sixth Street. For $15, you’ll get $30 worth of contemporary Mexican tastes at Iron Cactus, an established eatery with three redeemable locations, more than 75 types of tequila, and an army of iron, cactus-shaped automatons waiting to serve and delight dinners. Follow @Groupon_Says on Twitter.
Ácenar's menu of inventive Tex-Mex dishes puts a contemporary spin on a classic selection. Start by passing around an appetizer of lime-marinated ceviche ($9.75) or empanadas stuffed with chorizo and potato ($7.95). For crispy main-course bites, nibble on the duck chalupa ($13.25) or let the Pescado Veracruzano (fillet of snapper seared in a tomato-caper sauce, $17.95) swim across your mouth's tongue sea. Sizzling skillets provide plenty of variety for split-able meals, such as the Little Bit of Everything, which comes with shrimp, carnitas, beef, sausage, and chicken ($34 for two, $65 for four). Cap your meal with a sweet caramel crêpe (large enough to share, $5.75).
The crackling of fajita skillets punctuates the murmur of the pale-green waters that give Rita’s on the River its name. Broad trees scatter the sunlight across the rippling surface and the nearby stone patio, from which drift the aromas of steaming tamale masa, roasting poblano peppers, and enchiladas. As oversized margaritas click together, live mariachi tunes float through the air and a fountain quietly bubbles like a pocket dial from a scuba diver. When not doling out tacos and fajitas, Rita’s On the River throws its support to the community, sponsoring local baseball teams.
Nestled along the river in a building originally erected in 1927, La Paloma Riverwalk surrounds guests not only in a beautiful, historic setting, but serves great Latin cuisine to boot. With both indoor and outdoor dining areas, visitors can cozy up under the shade of fragrant magnolia trees during lunch and dinner, or head inside to the bar for a glass of wine or a cocktail. Curated by the Flores family, the restaurant's specialties include bacon-wrapped filet mignon crowned with shrimp and stuffed roasted poblano peppers overflowing with chicken and cheese.
Once a bustling depot, the historic Sunset Station, built in 1902, is now home to Aldaco's community atmosphere, friendly service, and savory lunch and dinner menus. Blaze flavorfully away with a lunchtime order of pollo a la parrilla, grilled chicken breast with signature zesty crema al chipotle or crema cilantro sauce, or half and half of both ($8.25). Or try two beefy-beef enchiladas filled with beef ($7.95). Lunches are all served with rice and frijoles borrachos. At dinner, open a stomach dialogue with an appetizer of cocktail de camaron, Chef Kris Martinez's signature shrimp cocktail poached in white wine and spices and tossed in cocktail sauce with tostada chips ($9.50). Vegetate with a veggie enchilada, stuffed full of sautéed spinach, mushroom, and monterey jack, with roasted poblano white wine-cream sauce ($12.75). Or fire up your taste buds for a spice-laden arrachera a la brava, a hefty chunk of beef skirt steak marinated in lime, jalapeño, garlic, and a secret spice blend, which professional food detectives believe could contain volcano and cumin ($18.95).
Like the critics at the New York Times, writers for Food Network Magazine love Taco Haven's breakfasts. The magazine's discerning journalists hungrily scoured all of Texas to find the state's absolute best day-starter in 2010, and they found their winner in Reggie's Weekend Special, which features eggs and barbacoa accompanied by house-made tortillas bursting with melted cheese. San Antonio Magazine agreed that the restaurant is a great place for breakfast, highlighting breakfast tacos that bundle the likes of bacon, chorizo, and potato. And the New York Times described Taco Haven as a "big, yet homey restaurant" in which locals "and a sprinkling of others in the know clamored for the hearty beef soup and the migas (eggs scrambled with tortilla strips)."
And the menu doesn't stop at breakfast. At the restaurant's two locations, the menu of Tex-Max faves also keeps lunch and dinner bellies full while a rainbow of fruity cocktails slakes thirst. Tasked with upholding the reputation that accompanies four decades of press-lauded food, the chef craft their Mexican cuisine with care, using crochet hooks to weave each individual shred of cheese into a dish by hand. And thanks to Taco Haven's popularity, San Antonio Current chronicled the eatery's history, begining when Jerry and Edina Torres opened their family-run restaurant in 1969. But the Torreses aren't the only ones who have been connected to Taco Haven for decades. Customer Pauline Patnode was credited in the Current article with eating up to three meals a day there for 30 years, which is one way to avoid ever doing the dishes.