San Antonio native Kathleen Burke takes Fiesta seriously. She volunteers each year at Fiesta Oyster Bake and NIOSA, plus she gets in a number of parties with friends.
One of her traditions is to make a hat each year reflecting some aspect of city life.
This year, her theme is the San Antonio food truck scene, and she’s decorated her hat with the likes of Where Y’At, Winner Winner Chicken Dinner, the Smoke Shack, Panini Street, Wheelie Gourmet and the DUK Truck among others.
She’s also paid homage to the Alamo Street Eat Bar by decorating an apron with the food truck park’s logo. Her secret for getting the images right? She printed out what images she could find on the trucks’ websites.
What are your favorite Fiesta events and traditions?
Celebrate Fiesta at Ocho with tequila juleps and pork empanadas
The folks at the Havana Hotel are in full Fiesta mode. In additional to decking the halls and selling medals, the hotel’s restaurant-bar, Ocho, is serving up a selection of special antojitos and cocktails. Executive chef Toby Soto’s lineup includes:
- Sandia – vodka, fresh muddled watermelon, sugar, soda
- Tequila Mint Julep – tequila, fresh muddled mint, sugar, soda
- Havana Sweet Papa Picadillo – miniature sweet potato balls filled with seasoned ground beef, coated in bread crumbs and fried, served with salsa roja
- Achiote Pork Empanadas – served with salsa verde
- Tostones – twice fried plantains served with roasted tomato garlic aioli
For more details, click here.
In the meantime, here’s a recipe for the Tequila Mint Julep in case you want to get some Fiesta spirit at home.
Tequila Mint Julep
2-3 fresh mint leaves, plus a sprig for garnish
1 1/2 ounces blanco tequila
1 ounce simple syrup
Muddle 2-3 leaves of mint, to taste, in the bottom of a cocktail shaker. Add tequila, simple syrup and crushed ice. Shake until cold. Pour into a rocks glass. Top with club soda. Garnish with a mint sprig.
Makes 1 cocktail.
From Toby Soto/Ocho at the Hotel Havana
Biga offers two ways of seeing the parade
Biga on the Banks, 203 S. St. Mary’s St., is offering two ways of enjoying Monday’s Texas Cavaliers River Parade.
The regular Biga dinner menu will be available to those who reserve a table in the main dining room. Between courses, guests can visit the balcony to get a bird’s eye view of the parade floating on the river below. No outdoor seating will be available for the river parade so all guests can get a view.
More casual is a new feature the restaurant is offering. It’s a Fiesta River Parade Reception, and it offers views of the parade as well as food stations to enjoy through the evening. On the menu are warm Maria’s Tortillas you can fill with ingredients such as picadillo chorizo, pulled chicken, guacamole and house roasted salsa. Molasses rubbed beef, carved to order and served with poblano and corn mashers and spicy slaw are at another station. Veggie and chicken fajitas, Spanish rice, borracho beans and house made pico de gallo, guacamole, salsas and more will also be offered as well as desserts including tres leches layered with citrus and berries, Kahlua chocolate mousse and cookies. A full bar will be on hand.
The cost for the reception is $57 for adults and $30 for children ages 12 and under. Twenty percent tip and tax will be added.
Reservations are a must for both options and a credit card will be needed to secure your reservation. Food, tax and tip will be billed in full to the credit card on file.
Call (210) 225-0722.
Bakery Lorraine adds a splash of Fiesta color
Bakery Lorraine, 511 E. Grayson St., is known to many for its macarons, delectable French meringue treats in assorted flavors and pastel colors.
For Fiesta, the bakery has upped its game by making margarita macarons, which come in much brighter colors than usual.
Call (210) 862-5582 for more details.