"Longstanding family operations that go back more than 60 years, meanwhile, continue to serve the huevos rancheros, breakfast tacos, and combo plates that power this city. Visitors often stay downtown and explore the River Walk, go a little north to the bustling, buzzy Pearl District at the classic Hotel Emma, or head just south to the artsy King William neighborhood. Consider these areas just a start. San Antonio is a taco kind of town, but there's much more on the menu."
"South Texan backyard gatherings often include a slow-smoked brisket, fresh flour tortillas, and a mix of American and Mexican sides. Pit master and owner Esaul Ramos pairs this homestyle sensibility with some of the best smoked meats in the state, and sides that include chicharrón macaroni, pickled nopales (cactus paddles), Mexican street corn, and classic potato salad. Make sure to get some juicy brisket, housemade sausage with Oaxaca cheese, and citrus-rubbed turkey breast. If it's available, try the dinosaur beef rib. Expect a line."
San Antonio's restaurant scene reflects a blue-collar Mexican American city with over 300 years of recorded history, where breakfast tacos and enchilada combos appear in every neighborhood and across income levels. Restaurants honor cultural roots while innovating through influences from Mexico, New Orleans, and South Korea, creating offerings such as Central Texas barbecue with South Texas twists, refined American classics, and deeply researched regional Mexican dishes spanning states, eras, and Indigenous traditions. Longstanding family operations serve huevos rancheros, breakfast tacos, and combo plates. Popular areas include the River Walk, the Pearl District, and the King William neighborhood. Pit masters serve smoked meats with Mexican-accented sides.
Read at Conde Nast Traveler
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