It wasn’t easy to narrow the list down to just 15, but we gave it the ol' college try. SanAntonio SATX SanAntonioTX SanAntonioFood SanAntonioRestaurants
We recently became acquainted with the term “culinary bucket list,” which is exactly what it sounds like: a collection of dishes that foodies owe it to themselves to try before they die. Here’s a list that, at least for 2022, sums up those dishes on offer in San Antonio. Given the amazing growth of the city’s culinary scene, it wasn’t easy to narrow the list to a manageable 15.We all have friends who claim to loathe lamb — you may even side with them yourself.
W hen lanky Brit Bruce Auden burst onto San Antonio’s dining scene more than 25 years ago, the city took notice. These days, the cuisine at Auden’s Biga on the Banks still attracts attention, highlighting local ingredients in a fashion that’s become his hallmark approach. One current plate typifies that dedication: spiced South Texas antelope and Lockhart quail — a kind of surf and turf, only with double turf.
Mollejas, or sweetbreads, may be not so much maligned as misunderstood by most of America. Technically, they can be the pancreas or thymus gland of a cow, but who needs to dwell on the origin of something so delicious? San Antonians of a certain age have the advantage here: they might well remember the crispy-yet-creamy mollejas a la plancha served up by the legendary Mario’s, a long-gone restaurant located where UTSA’s downtown campus now stands.
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