If finding good Mexican food means embarking on a taco pilgrimage across San Antonio and indulging in multiple lunches in a single day, then so be it. For those of us longing for authentic flavors, especially when coming from places devoid of genuine Mexican culinary experiences, the quest for the best Mexican food in San Antonio is a worthy adventure. Inspired by a quest to uncover the city’s taco treasures, this journey dives deep into the heart of San Antonio’s food scene, exploring markets, street vendors, and renowned restaurants to bring you closer to the good Mexican food San Antonio is famous for.
Navigating the vibrant Mercado square in San Antonio, one quickly realizes the city’s deep connection to Mexican culture. Beyond the crafts and souvenirs, there’s an undeniable culinary authenticity that beckons. Avoid the tourist traps and truly immerse yourself in the flavors—this is where the search for Good Mexican Food In San Antonio truly begins. Fueled by a desire for authentic tastes, reminiscent of a time when even commercials acknowledged the lack of real Mexican flavors elsewhere, and guided by a renowned publication like Texas Monthly and their list of essential tacos, the mission was clear: to eat tacos, and to eat them well, all over San Antonio. This wasn’t just about satisfying hunger; it was a journalistic endeavor, a personal quest to experience and document the city’s best offerings. With a map in hand and an empty stomach, the adventure began, setting out to discover, one taco at a time, what makes San Antonio a haven for good Mexican food.
Part 1: El Mercado – A Taste of Authentic San Antonio
The journey for good Mexican food in San Antonio often starts with local recommendations. Even the taxi driver from the airport had opinions, readily sharing his list of must-visit and must-avoid Mexican restaurants. Mi Tierra, nestled in Market Square, emerged as a top contender, aligning with both local praise and a spot on the coveted Texas Monthly list, specifically for their fajita taco. Despite its popularity with tourists, Mi Tierra is recognized for its consistent quality. Stepping inside is like entering a perpetual fiesta, a vibrant atmosphere buzzing 24/7.
Navigating through rows of tempting Mexican pastries was a prelude to the main course, a sensory overload of sweet aromas and colorful displays.
Among the pastry delights, candied sweet potatoes gleamed, boiled in sugar to a tempting, bright orange hue, showcasing the sweet side of Mexican cuisine.
While waiting for a table at Mi Tierra, unassuming street food stalls just outside caught the eye, their nylon signs boldly announcing “GORDITAS” and “FAJITA TACOS.” Trusting gut instinct and the allure of street eats, reminiscent of famed food havens, a detour was necessary.
Opting for a bean and cheese gordita, a San Antonio specialty akin to a puffed taco, and a beef fajita taco in a homemade flour tortilla, proved to be an excellent spontaneous decision. These weren’t just good; they were remarkable.
The gordita beans were deeply flavorful, almost meaty, while the fajita, topped with fresh tomatoes, lettuce, diced onion, jalapeño, cilantro, and a fiery red salsa, was perfectly seasoned and shredded. The enthusiastic, perhaps overly effusive, thanks given to the gordita and fajita vendors was met with slightly nervous smiles, a testament to the unassuming nature of truly good Mexican food. Almost reluctant to leave the street food haven when the pager for Mi Tierra buzzed, it was time to explore the restaurant experience.
Inside Mi Tierra, serenaded by Mariachi music, the duo of pork and beef fajita tacos awaited. The pork, marinated in an orange-based glaze, offered a sweet and savory note, while the beef, grilled traditionally, aimed for classic fajita flavor. The verdict?
Undeniably well-prepared. The beef, tender and pliable, showcased excellent texture, though perhaps sacrificing some intense flavor found in cuts like skirt or flank steak. The pork, while tasty, could have benefited from a bolder spice kick. Mi Tierra excels at delivering what tourists expect – high-quality, reliably good Mexican food. However, catering to a broad audience might mean sacrificing some of the innovation and unique character that can define truly exceptional Mexican cuisine.
Part II: Trolley to Taco Town – Expanding the San Antonio Food Map
Venturing beyond downtown San Antonio is made easy and charming with the city’s trolley-like buses. These whimsical vehicles add a touch of character to public transport, and the drivers often double as local guides. On the Blue-line, Rosario’s emerged as the next destination, recommended by the driver as an “authentic” Mexican restaurant. Leaving the compact downtown area, San Antonio began to unfold, revealing its diverse neighborhoods and culinary landscapes.
Rosario’s reputation preceded it, particularly its fish taco, lauded as the second-best taco in Texas by Texas Monthly. Arriving at 3 pm, the lunchtime rush had subsided, yet the restaurant remained lively. The airy, light-filled space set the stage for what turned out to be an exceptional salsa experience.
The salsa, crafted from roasted-until-black tomatoes and jalapeños, achieved a deep, smoky flavor without any bitterness. The appetizer, chorizo and beans atop small bready disks with queso fresco, was good but paled in comparison to the salsa’s brilliance.
The main event, the tilapia tacos and their grilled shrimp counterpart, both adorned with the same enticing accompaniments, were eagerly anticipated.
These tacos were a revelation. Perfectly ripe avocado chunks, expertly seasoned tilapia, a refreshing cabbage and cilantro slaw, a generous drizzle of chipotle mayo with a pleasant kick, and a burst of lime juice brought it all together. Fresh, light, and bursting with flavor, Rosario’s fish taco set a new benchmark.
The debate between Rosario’s style and a Baja-inspired battered fish taco style is a delicious dilemma. Both, with their spicy mayo sauces, crunchy cabbage, and tilapia, offer unique takes on the fish taco. Regardless, Rosario’s version stands out as a taco experience of the highest caliber. Just a short walk away, Tito’s Mexican Restaurant offered a stark contrast in vibe and price, with tacos that were incredibly affordable. The atmosphere was casual and unpretentious, the menu extensive and filled with combinations of beans, meat, and cheese in countless variations.
By this point, taco fatigue was setting in. Yet, duty called for one more taste. A simple bean taco was ordered and presented.
Perhaps it was palate fatigue, but this taco didn’t quite hit the mark. While the beans were flavorful and the guacamole standard, the tortilla was thick and overly floury. Perhaps following Texas Monthly’s advice to combine a chicken and guacamole taco into a custom creation would have yielded better results. However, the capacity for more tacos was simply reached. Instead, rich Mexican hot chocolate and coffee provided a comforting and flavorful end to the savory journey, the subtle spice of chile powder mingling beautifully with the rich chocolate and coffee.
Returning to the hotel, satisfied and weary, the prospect of a wedding buffet later that evening meant forgoing another tempting option: fried oyster tacos at Acenar, a trendy spot along San Antonio’s River Walk. Countless other culinary adventures remained unexplored, promising even more good Mexican food in San Antonio for those with a car and an insatiable appetite. Ultimately, the taco quest became more than just a food tour; it was an exploration of San Antonio itself, a delicious way to experience the city’s neighborhoods and its vibrant food culture.
