Inside the kitchens of Fajita Taco Place's four locations, chefs prepare classic Mexican dishes and house-made salsa alongside Tex-Mex standbys. In the morning, servers deliver plates of huevos rancheros and pancakes alongside steaming mugs of coffee. For lunch and dinner, they serve tacos, fajitas, and steaks, then bring out margaritas and imported beers to the escalating cheers of a studio audience.
When most people think of Mexican cuisine, they often think tacos filled with carne asada, chorizo, and carnitas. But Mexico isn't a country of only farms and fields—it boasts more than 5,000 miles of coastline, which provide cooks with fresh-caught shrimp, red snapper, and tilapia. At Camaron Pelado Seafood Grill, the chefs honor this part of Mexico's culinary heritage, creating a full menu of traditional seafood delicacies.
The chefs marinate filets of fish in serrano-pepper lime juice, olive oil, tomatoes, and tomatillos for ceviche verde, and layer ceviche atop tostadas in seafood chalupas. They even serve up fish whole—including the head—served fried, grilled, or bored to death by a fisherman's stories.
John and Herb McEwen initially named their eatery McEwen's Fried Chicken when they opened in 1949, but the name didn't stick. According to the San Antonio Express-News, they wanted people to know their soda shop sold food, everyone in the neighborhood still called the spot "the malt house." Voted best neighborhood restaurant by Express-News readers, the restaurant continues to serve the creamy malts that became its namesake. The menu abounds with all-American favorites such as burgers, juicy fried chicken, and fried fish served with coffee cups of tartar sauce for dipping or for playing a prank on unwitting coworkers. Chefs prepare flour tortillas in-house to add a more authentic flavor to Mexican dishes such as the Machacado plate, a medley of sun-dried meat, serrano peppers, onions, and tomato.
Watch San Antonio's top tamale masters compete to create the best traditional, contemporary, and sweet tamales. Both you and the judges will be plied with free samples, though only the pros will be allowed to judge the most accomplished husk-wrapped flavor bombs. The next day, the city's top eaters square off in a tamale-eating contest. If you wish to test your corn-pork-chomping mettle, join the lottery pool by dropping by any of Delicious Tamales' six locations more than 24 hours before the contest to enter your name and the name of your next of kin, who can finish the job in the event of fatal sudden-onset tamaleonditis. David Lee Garza and Los Musicales provide the headlining tunes. A portion of proceeds benefits several college and culinary scholarships, which means on April 16 and 17, you can finally eat your way to someone else's knowledge.
At Munchies. It's All Good, the cooks will deep-fry just about anything: pickles, avocados, the picnic tables in the dining room. The restaurant's main focus, however, is barbecue. Brisket, ribs, and chicken are served alongside hearty fixings such as Texas toast and baked beans. Diners can order these morsels by the pound, or as combination platters.
Tink-A-Tako's festive setting and friendly servers greet guests with aromatic and authentic Mexican fare, including house-made tortillas and signature enchiladas served with 10 different sauces. Quartets can warm up jawbones by chewing the nachos supreme’s mass of beans, cheese, guacamole, jalapeños, and chicken or beef. Stirred appetites migrate to Plate 11's choice parrillada asada or fajita bases and fold showers of rice, beans, pico de gallo, and an entire pound of meat folded into six tortillas, forming a delicious meal or a perfect reverse gift for Santa.