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Mixtli Chef Tells CIA Grads to Take Care of Each Other


Diego Galicia, chef and co-owner of Restaurant Mixtli and Mezcalería Mixtli in San Antonio, challenged graduates of The Culinary Institute of America’s San Antonio campus to take care of each other — and themselves.

The Culinary Institute of America, San Antonio campus, graduating class of Dec. 18, 2015.

The Culinary Institute of America, San Antonio campus, graduating class of Dec. 18, 2015.

“You are now part of a very select and exclusive group. You’ve been given the tools, the knowledge, and the discipline to cook,” said Galicia, a 2010 alumnus of the CIA’s San Antonio campus. “I want you to look at each other — in your whites, as proud as any West Point grad. This is all you have, the person next to you. Don’t ever let each other down.”

Galicia reminded the graduates that they are entering a life of service and commitment to others. He advised them to take care of their own health, as well as their feet and their knives, and to continue to polish their craft.

“You were led here by your heart, your will to create, and your desire to learn,” he said. “Don’t ever lose your passion.”

While completing his studies in Latin Cuisines from the CIA, the native of Toluca, Mexico, was named chef de partie for the opening of Restaurant Lüke in San Antonio, working with CIA alumni John Besh, ’92, and Steven McHugh, ’97. He was corporate chef for the Taco Cabana chain before making a major change from the quick-service segment with the opening of Mixtli in 2013.

Mixtli is at 5251 McCullough Ave., inside the Yard. Mezcalería Mixtli is at 5313 McCullough.

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Drink and Eat Your Fill at a Walk Through Mexico


Agave plants growing in Mexico. (Photo: David Suro)

Agave plants growing in Mexico. (Photo: David Suro)

The San Antonio Cocktail Conference is offering you the change to talk a Walk Through Mexico on Sept. 26.

Walk Through Mexico cover imageThe lineup includes mezcal and tequila paired with authentic Mexican street food with a highlight on the regions of Jalisco, Michoacan and Oaxaca. Participating restaurants include The Monterey, Toro Taco Bar, El Mirador, Hot Joy, Los Barrios and Mixtli.

The mezcal and tequila will be poured by the people who grow the plants and produce the spirits. Featured spirits will include Tequila Ocho, Siembra Valles, Tequila Fortaleza, Tequila Artenom, Del Maguey Mezcal, Don Amado Mezcal, De terra Collection Sotol (Texas), Rey Camero Mezcal, Milagro, Mezcal Vago, Real Minero Mezcal and Tequila Cabeza.

The fun is 6:30 to 9 p.m. Sept. 26 and will take place at 1119 S. St. Mary’s, behind the Monterey.

The price is $68 a person. Sign up online at www.saccevents.org. Tickets cost $68 per person. All proceeds of this event will benefit Houston Street Charities, which supports children’s charities.

Tequiladores at work. (Photo: David Suro)

Tequiladores at work. (Photo: David Suro)

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Get Ready for a Day of Pork, Drink and Fun


The pigs are getting fat, and the next Creole boucherie is in the works.

pigDon’t know what a boucherie is? Well, Urban Dictionary defines it as “a party distinguished by consumption of mass quantities of food, beer, soft drinks and hard liquor.” In other words, food and fun.

It all begins at 11 a.m. Feb. 8 at Vintage Heart Farm, which is providing the pigs. You’ll also get demonstrations from John Russ of Lüke San Antonio, Pieter Sypesteyn of the Cookhouse and Where Y’At, Diego Galicia and Rico Torres from Mixtli, and Heather Nanez from Bohanan’s with guest appearances from other San Antonio chefs. Cocktails will be under the care of Jesse Torres from Mixtli and Mezcaleria Mixtli.

“We will kick off the day with a traditional grit and grillades brunch,” an announcement of the event says. “Throughout the day our chefs will be demonstrating how to make classic recipes using the whole pig. Our Sunday afternoon supper begins at 3 p.m. featuring a collection of dishes that our chefs have demonstrated.”

The boucherie will be taking place outside on a working farm, so plan and dress accordingly.

Vintage Heart Farm is at 1700 CR 332, Stockdale.

Tickets are $150 for adults or $75 for children under 10, plus processing fee. For tickets click here.

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Mixtli Announces Plans for a Mezcal Bar and Other Restaurant Notes


mixtli“It has been a really exciting day for everybody at Mixtli,” the folks at the Mexican restaurant on McCullough Avenue posted Thursday on their Facebook page. “It is with great joy that we announce the opening of Mezcaleria Mixtli early 2015. It will have a heavy focus on mezcal, Mexican craft beer and mezcal cocktails, along with other Mexican spirits like sotol, charanda and tequila.

“Food will also play a big role as we will focus on some traditional botanas. All with the same impeccable attention to detail and respect to our Mexican heritage that has made Mixtli unique. It has been a fantastic year for us and can’t wait to see our new project in action. Stay tuned for more details!”

If all goes well, the city’s first mezcal bar will be up and running by the 2015 San Antonio Cocktail Conference.

Burger and fries, anyone?

Burger and fries, anyone?

A new Big Bob’s is on the way

Big Bob’s Burgers is opening its third location in a few weeks. It will be at 4553 N. Loop 1604 W. in the space that recently housed Old West Burgers.

The menu will be the same as the other two locations of Big Bob’s, owner Bob Riddle says. But the new place will have a full bar as well as a spruced-up playground for the kids.

Except the new Big Bob’s to be open by the beginning of December.

Nao celebrates Puerto Rico

Nao, 312 Pearl Parkway, shines a spotlight on the foods of Puerto Rico in its next culinary adventure, which runs Oct. 21 through Dec. 1.

Dishes include a Piñones sampler, Sorullitos, Chillo Frito, Beef Steak Enccebollado, and a Bacardi Añejo Braised Pineapple.

The regular menu is also available. For reservations, call 210-554-6484.

pollo tropicalPollo Tropical opens

Pollo Tropical, Taco Cabana’s sister restaurant, has opened its first San Antonio location. It’s at 6819 N. Loop 1604 W. and is open 10:30 a.m. to midnight daily.

“We are really looking forward to bringing a taste of the islands to a new city, particularly our sister restaurant Taco Cabana’s hometown,” said Pollo Tropical COO Danny Meisenheimer. “Pollo Tropical offers a uniquely tropical twist on fresh, healthy, hand-prepared foods, giving families the convenience and variety of meal choices they can feel good about eating every day.”

Pollo Tropical’s menu has a Caribbean flavor, blending savory island spices, mixed herbs and citrus into rubs and marinades used on vegetables, pork, beef and, as the name implies,  chicken dishes.

In addition to its signature bone-in chicken, Pollo Tropical offers boneless, skinless grilled chicken breasts, Mojo Roast Pork, Calypso Beef and Grilled Tropical Wings as well as sandwiches, salads, wraps, kids meals and family meals. Made-from-scratch sides include rice, beans, yuca with garlic sauce, sweet plantains and many more.

A new Taco Cabana has opened next door.

A second Pollo Tropical will open later this year at 838 Bitters Road.

For more information, visit www.pollotropical.com.

Mike’s in the Village changes hours

Mike’s in the Village, 2355-3 Bulverde Road in Bulverde, has changed its hours. The restaurant with a Cajun flair is now open Wednesday through Saturday from 5 to 9 p.m. while Sunday brings a brunch buffet from 10 a.m. to 2 p.m.

For information, call 830-438-2747.

 

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