By Gayle Brennan Spencer
The city’s unbroken love affair with Mexican foods dates back more than 300 years, but San Antonio’s version of Mexican food merged with the tastes of settlers from other lands into Tex-Mex. Not to cast dispersion upon Tex-Mex, but festival foods rarely bear much resemblance to the memorable flavors encountered throughout Mexico — in booths around Parque Santiago in Merida, in Mercado de Merced in Oaxaca or at the intersection of Hildalgo and Insurgentes in San Miguel del Allende. Let’s look at three of the city’s eateries that do feature these special flavors.
Inside TASTE — on stands now
Features
Hit the Streets: Celebrating San Antonio’s authentic Mexican fare
Blooming Red
By Miranda Koerner
Nothing says spring like biting into a fresh strawberry. Especially a Texas-grown strawberry. At the Poteet Strawberry festival, strawberries are more than just a tasty spring treat — they’re the blood of the town, the juice to its fruit, if you will. “I can remember as a child sitting on the side of the road in Poteet watching dozens of cars drive by for berries,” Carol Rivera of the Poteet Strawberry Festival Association says.
More TASTE
ENTERTAINING
Take tea with KENS 5 news anchor Sarah Lucero, who hosted a proper English event at her home to benefit HeartGift San Antonio. In this issue, we share the ingredients for having a high time along with do’s and don’ts for selecting the perfect chapeau for the occasion. Sterling and china pieces also make beautiful centerpieces when filled with fresh flowers.
RECIPES
Spring cheeses reflect the crisp, clean notes of the season when grass is green and lush and the milk of pasture-fed animals is abundant. Goat cheeses in particular carry a much different flavor than winter varieties, according to Chrissy Omo of CKC Farms in Blanco. With all cheeses, “there are different nuances and flavors, just like in wines,” says Gourmage owner Stephanie Richardson. Embrace the freshness with creative recipes including Gourmage’s fresh chèvre ice cream.
