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.
With an eclectic childhood that took place amid the bustling cityscape of São Paolo, Brazil, in the steamy kitchen of their parents’ Chinese restaurant and on surfboards riding the oceans of Mexico, brothers Wing, Ed, and Mingo have tasted a panoply of flavors. Their intimate familiarity with the international cuisines of their youth has coalesced into Wahoo’s Fish Taco, a taqueria with Mexican specialties that brim with Brazilian and Asian touches. House-made sauces, such as the roasted-pepper cilantro sauce and the spicy Mr. Lee’s sauce, drizzle wahoo- and ono-stuffed tacos and fork-ready entrees such as the Maui bowl, a customer favorite that combines teriyaki steak with beans and rice. The full bar serves margaritas infused with local limes, house-made sweet-and-sour mix, and straws handcrafted by artisan strawsmiths to anoint tongues during lunch, dinner, or the eatery's daily happy hours.
Ever since it first opened in 1975, El Jarro de Arturo has steadily pushed the boundaries of traditional Tex-Mex cuisine by introducing new flavors and ingredients. These continental inclinations heavily influence dishes such as the bowtie pasta with grilled shrimp and cilantro-pesto sauce, and the grilled salmon with chipotle-spiked mushrooms and mashed potatoes. At the same time, the chefs stay true to their Tex-Mex roots by creating hand-patted corn tortillas and whisking each and every order of guacamole. A selection of enchiladas stuffed with everything from chicken to portobello mushrooms appears alongside other familiar classics, such as beef fajitas in a sputtering iron skillet and chicken glazed with a decadently rich mole sauce.
Although El Jarro de Arturo's menu experiments with Tex-Mex cuisine, the decor stays completely faithful to the source of its inspiration. Earthenware tiles line the floor, Mexican artwork and crafts adorn the walls, and leafy potted plants add a splash of green to the room's warm tones. For a view of even more foliage, the restaurant also seats guests on an outdoor patio section that remains open all year long. The spirited energy of the indoor space grows on Friday and Saturday evenings as a live band performs in front of a dance floor.
Paloma Blanca Mexican Cuisine’s lunch and dinner menus make healthy eating simple by coding classic south-of-the-border dishes with dietary considerations (F = lower saturated fat, C = lower carbs, S = lower sodium, B = lower back-pain relief), and there’s a separate gluten-free menu. Start dinner by sharing a refreshing plate of ceviche del mar, freshly cooked fish with cilantro, onion, and tomato in a lime juice and olive-oil-based marinade ($9.95), or catch a culinary show as Paloma Blanca Mexican Cuisine’s suave staffers prepare guacamole olmeca at your table ($10.95). House specialties include Puntas de Puerco, seven ounces of spicy, garlic-marinated pork smothered with salsa de chile chipotle ($13.95 for dinner, $8.25 for lunch), and shrimp- and mushroom-stuffed enchiladas dimas ($15.95 for dinner). Gluten-free eaters can feast on carne asada tampiquena (10 oz. rib-eye steak with guacamole and pico de gallo, $20.95) or savory vegetal (baked poblano pepper filled with crunchy zucchini, golden corn, poblano strips, and queso monterrey, $12.95).
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.