10 Best Local Dishes from San Antonio

Puffy tacos are a staple food in San Antonio and a must-try on your trip. Puffy tacos are made by deep-frying an uncooked corn tortilla, which causes it to puff up. When it’s finished, it’s a hollow ball that can be filled with all the traditional taco fillings. In San Antonio, common fillings include shredded chicken, guacamole, cheese, beans, and picadillo. You’ll find a variety of taco shops and stands throughout the city that offer different variations on the puffy taco.

Texas Quail is a type of small bird that’s prized for its delicate flavour and healthy protein. Texas is home to several species of quail that are found all over the state and commonly farmed as poultry birds. Quail’s coloured eggs are considered a delicacy and are found in high-end restaurants. In Texas, you’ll find several recipes that use quail similarly to chicken, such as quail bites, barbecue quail, and grilled quail. Some restaurants have a creative approach that uses marinates, local ingredients, and seasonings to infuse a little of Texas culinary culture into the recipe.

Sweet potato fries are a variation on the classic white potato French fries for a healthier and more flavourful recipe. Like French fries, sweet potato fries may be deep-fried, baked, or air fried to create a crispy exterior and a tender interior. Plenty of restaurants in Texas serve sweet potato fries as a side dish. You can get sweet potato fries “loaded” with cheese, bacon bits, and more, or opt for simple sweet potato fries with salt. Other concoctions may include seasonings or local spices.

Chilaquiles Verdes is a traditional Mexican food with fried corn tortillas and bold salsa verde. Chilaquiles Verdes is intended as a side to be served with eggs for breakfast or as a complement to beans for a vegetarian meal. Chilaquiles Verdes is prepared by cutting corn tortillas into wedges and frying them until they’re crispy, then drenching them in red or green chile sauce. Though delicious with just the salsa, some people choose to put other Mexican toppings on them, such as crema, Cotija cheese, onions, or coriander.

Pozole is a traditional soup in Mexican cuisine that’s made from hominy with meat and is then garnishes are added to complete the dish. Typically prepared with pork or chicken, pozole may be garnished with cabbage, lettuce, chile peppers, garlic, onion, avocado, radishes, limes, or salsa. Pozole dates back to the pre-Colombian era in Mesoamerica and was served for some ceremonies, but it’s now a staple dish in Texas culture. You’ll find many varieties of pozole in San Antonio restaurants to sample this time-honored dish.

Chicken-fried steak is a breaded cutlet of beefsteak or cube steak coated with flour and deep-fried. Also known as country-fried steak, chicken-fried steak is common in Southern cuisine and is found in many homestyle San Antonio restaurants. The term “chicken-fried” comes from the technique, not the ingredients. Chicken-fried steak is breaded and deep fried in a similar manner as fried chicken, hence the name. If the steak is breaded and pan-fried, it’s known as country-fried steak. It is often served with gravy.

Pan dulce is a type of Latin American pastry that’s served with breakfast or as dessert with a late supper. The recipe originated from European immigrants living in Latin America, who introduced crispy rolls and sweet pastries to the region. The indigenous people began to prepare their own versions of sweet pastries, creating pan dulce. Now, pan dulce is prepared with French techniques to create a wide variety of different variations. Currently, Mexico uses thousands of types of bread to create pan dulce. Other versions of pan dulce may include conchas, cuernos, and empanadas, which may be served with hearty meats and vegetables or fruits and sugar.

Esquites (street corn) are a popular Mexican street food that uses corn with broth, mayonesa, Cotija cheese, chilli powder, and other local ingredients. Esquites are found in food trucks and stands all over Mexico, and the trend has found its way to Texas. A variation of esquites are elotes, which are eaten right off the cob. Like esquites, elotes use corn as the base ingredient, but you’ll find all kinds of variations. Whether you eat street corn from a cup, bowl, or straight off the cob, it’s a must-try street food during your trip.

A charcuterie plate is a French-inspired cooking term that involves prepared meat products served together. Some common charcuterie ingredients include bacon, ham, sausage, terrines, pates, and confit, which may come from pork or other meats. Charcuterie began as a way to preserve meat before refrigeration, but it’s now a form of presentation for delicious meat preparations. You’ll see charcuterie with forcemeat, sausage, pate, salt-cured cuts, fermented meats, and smoked meats with different seasonings and sweeteners, such as honey, maple, or sugar. In San Antonio, you’ll have an opportunity to try charcuterie made from all types of local meats.

Guacamole Olmeca is prepared tableside with avocado, seasonings, and other ingredients. It’s commonly made with avocados mixed with coriander, tomato, onion, lime and orange juice, and then seasoned with salt and pepper. On occasion, restaurants and food trucks will top guacamole Olmeca with chilitos toreados or offer corn chips for dipping. Many restaurants have their own secret recipe, however, giving it a unique and authentic taste. Be sure to stop at a food lorry or Tex Mex restaurant to try this delicious side.