Pearl to host UNESCO Chefs for Pueblos del Maíz. Chef Jaime Gonzalez of Carriqui. Courtesy photo, used with permission.
San Antonio has blossomed into a vibrant culinary hub, blending rich cultural influences and innovative gastronomy. Its diverse food scene, rooted in Tex-Mex and traditional Southern flavors, showcases local ingredients and culinary traditions. The city has attracted renowned chefs and restaurants, earning accolades in national food rankings. Events like the San Antonio Restaurant Week and the annual Fiesta highlight local talent and foster a strong sense of community. The city’s burgeoning food markets, food trucks, and artisan producers further enrich its culinary landscape, making San Antonio a must-visit destination for food enthusiasts seeking unique and flavorful experiences.
The culinary scene is active throughout the year, with various locations hosting events to highlight the chefs and cuisine that makes San Antonio shine. One of these is the Pearl downtown and this week they are hosting Pueblos del Maíz events.
Pearl is proud to host Pueblos del Maíz events this week on October 10-11, 2024. This celebration highlights San Antonio’s role as a UNESCO Creative City of Gastronomy and showcases the importance of maíz (corn) in global culinary traditions. San Antonio UNESCO Chef Ambassadors, including Chef Jaime Gonzalez of Carriqui, will showcase the diverse flavors of maíz by preparing small bites inspired by UTSA’s Special Collections cookbooks. (Pearl, 2024)
Thursday, October 10, 2024 – Ticketed event at Carriqui
The event kicks off on October 10 with an exclusive ticketed dinner at Carriqui from 6p.m. to 8p.m. This reception style experience will also feature maíz inspired signature cocktails and tastings of maíz derived spirits prepared by UNESCO Chef Ambassadors. Tickets are $70 per person and available online.
Friday, October 11, 2024 – Free Event at Pearl Park
On October 11, the celebration expands to a free community event at Pearl Park from 5:30p.m. to 9:30p.m. Visitors can enjoy cooking demonstrations by UNESCO Chef Ambassadors from Bergamo, Italy; Tucson, Arizona; Merida, Mexico; and San Antonio, Texas. The event will also feature live music, art installations, and a variety of food and beverage vendors showcasing maíz-inspired creations.
Due to popular demand, Taco Cabana is bringing back fan-favorite Meal Deals. Photo: Taco Cabana, used with permission.
SAN ANTONIO, TX Tex-Mex innovator, Taco Cabana (TC), is thrilled to announce several new menu items hitting stores this fall, plus the highly-anticipated return of its crowd-favorite Meal Deals starting at just $4.99. All new menu items, including the Meal Deals, will be available in stores starting Wednesday, September 25, 2024. (Taco Cabana, 2024)
Taco Cabana will be adding several all-new delectable Chipotle Lime Grilled Chicken dishes to the menu for a limited time only. Whether guests are team tacos or team quesadillas, this tangy twist on grilled chicken has something for everyone. The Street Tacos are served on three street corn tortillas, topped with cilantro and onion, and paired with fresh limes for an extra citrusy kick—all for just $5.49. Guests can also enjoy a Chipotle Lime Grilled Chicken Soft Taco for $3.99 or savor the Chipotle Lime Grilled Chicken Quesadillas, available in a small portion for $6.79 or a large portion for $9.99.
Guests can satisfy their sweet tooth with a spicy-sweet twist. Introducing the new Tajín Mango Fried Pie—a crispy golden delight filled with juicy mango and a zesty Tajín kick, priced at only $1.49. It’s the perfect way to end a meal on a high note.
TC’s latest menu is designed with its guests in mind, offering exceptional value without compromising on taste or quality. To honor that commitment, Taco Cabana is bringing back Meal Deals starting at $4.99.
New offerings include:
The Rise and Grind, which includes two breakfast tacos, a crispy golden hashbrown and a freshly brewed coffee or 20oz drink for $4.99. Breakfast taco options include Chorizo & Egg, Bean & Cheese or Potato & Egg. The Rise and Grind Meal Deal is available during breakfast hours only (6a.m. to 10:30a.m. Monday-Friday and 6a.m. to 1p.m on Saturdays and Sundays).
The Crunch & Quench, which features a Double Crunch Pizza and a 20oz drink for $4.99. The Double Crunch Pizza comes with the guest’s choice of shredded chicken or ground beef, refried beans, jack and cheddar cheeses and chipotle ranch sandwiched between two crispy shells, then topped with more jack and cheddar cheeses, sour cream and pico de gallo.
The Street Fighter, a three pack of Street Tacos, side of Mexican rice or refried beans and a 20oz drink starting at $6.49. Guests can choose from Chicken Fajita or Steak Fajita served on three street corn tortillas, topped with cilantro and onion and served with limes.
The O.G., a Taco Plate and 20oz drink for $8.49, featuring two fresh flour tortillas filled with the guest’s choice of ground beef or shredded chicken, jack and cheddar cheeses, diced tomatoes, and shredded lettuce, served with Mexican rice, refried beans, shredded lettuce, guacamole and two flour tortillas.
“Taco Cabana is committed to menu innovation and value for our guests. We want to continue to introduce fun new items like the Tajin Mango Fried Pies and the Chipotle Lime Chicken, but we also want to make sure our guests are getting the biggest bang for their buck, which is why we are proud to bring back a variety of Meal Deals for our customers. At Taco Cabana, we’re all about keeping things fresh—whether that’s with bold new flavors or unbeatable prices. Our goal is to create dishes that make your taste buds dance, without putting a dent in your wallet.” – Taco Cabana President Ulyses Camacho
Taco Cabana’s new menu items, including the Chipotle Lime Grilled Chicken and Tajín Mango Fried Pies, are available for in-restaurant dining, drive-thru, online ordering for front counter or curbside pick-up, and through the MY TC!® App or onlinefor mobile orders.
Taco Cabana, a subsidiary of YTC Enterprises, LLC, was founded in 1978. The brand specializes in Mexican-inspired food including breakfast, lunch and dinner tacos, dozen taco boxes, enchiladas, fajitas, quesadillas, flautas, burritos, double crunch pizzas, freshly-made flour tortillas and a selection of made-from-scratch salsas and sauces. Restaurants feature open-display cooking, a selection of bottled beer and signature tequila margaritas, patio dining, drive-thru windows, curbside pick-up and delivery. As of September 17, 2024, Taco Cabana operates 143 company-owned restaurants in Texas.
The Mediterranean-inspired restaurant by Chef Jason Dady now exclusively serves a new brunch and lunch menu. Courtesy photo, used with permission.
San Antonio, TX – Jardin, chef Jason Dady’s elevated Mediterranean restaurant located in the historic Sullivan Carriage House at the San Antonio Botanical Garden, is excited to announce an entirely new dining experience, including new hours and a refreshed menu and weekend entertainment. Jardin will exclusively serve breakfast, brunch and lunch, featuring beloved classics from the original menu along with exciting new dishes bursting with fresh, vibrant flavors inspired by the garden itself. With playful, garden-to-table creations, this brunch experience is as bright and lively as its lush surroundings.
“I’m passionate about creating dishes that are inspired by the surrounding environment. The new menu highlights fresh, vibrant ingredients that complement the garden’s natural beauty, and I’m excited to be in sync with the garden’s schedule to better serve our guests.” – Chef Jason Dady
The menu, offered daily from 9a.m. to 4p.m., will include Jardin classics, like their signature mix-and-match Mezze Plates, including options like White Cheddar-Stuffed Dates with spicy honey, prosciutto and pecan, and Bolognese-Stuffed Arancini with mozzarella and black truffle aioli, while bringing more of a focus on lighter daytime fare.
Breakfast and brunch lovers can enjoy an array of savory and sweet options, including Dirty Patatas Bravas Tater Tots with Catalonian spice, piquillo-tomato coulis, garlic aioli and fried egg; Avocado Toast with soft-boiled egg, “damn fine” olive oil and Japanese inspirations; Tiramisu Pancakes with espresso-vanilla syrup, whipped mascarpone and coffee chantilly; and Blueberry Waffles with orange zest crème fraîche, lemon ricotta, blueberry jam and lavender coulis.
Lunch items will include options like Beet Salad with labneh, pistachio and a fresh citrus salad; Lamb Burger with dill havarti, house made mayo-feta crema, lettuce and tomato; Shrimp Cocktail with spicy harissa, zhoug, cucumber, avocado and pistachio; and Pan-Seared Salmon with orzo, cherry tomato, English cucumber, chickpeas, tzatziki, mint and lemon-garlic vinaigrette. Additionally, Jardin will serve chef’s daily inspired tea sandwiches on the weekends and a doughnut of the week, as well as offer a “Sprouts” menu for children 10 and under.
Jardin’s new brunch and lunch offerings will perfectly pair with a range of signature coffee drinks, brunch cocktails and indulgent treats. Guests can enjoy unique coffee creations like the Turkish Semolina Halva Cappuccino, made with saffron-pistachio syrup and crushed pistachios, or the refreshing Petal to the Metal Iced Latte with Nutella chantilly and rose petals. Jardin will also offer a decadent selection of boozy milkshakes, a fully stocked bloody mary bar and mimosa carafes with fresh-squeezed juices.
This shift in service allows Jardin to better align with the San Antonio Botanical Garden and its visitors, creating a seamless experience where guests can dine while immersed in the garden’s views from dewy mornings to late-afternoon golden hours. Jardin continues to offer grab-and-go items in the garden’s gift shop for visitors looking for a quick snack or meal option. The garden leadership is excited about the change in hours, as it offers members and guests the opportunity to enjoy the beautiful morning moments a little longer.
“We’re excited about the new brunch and lunch menu at Jardin, celebrating fresh, seasonal ingredients. Guests can enjoy these dishes while taking in the serene and beautiful backdrop of the garden.” – Katherine Trumble, director of San Antonio Botanical Garden
Every weekend, Jardin will host Botanical Brunch Beats, a brunch activation featuring a live DJ from 10a.m. to 2p.m. on Saturdays and Sundays. Guests can indulge in delicious bites and music while surrounded by the beauty of the San Antonio Botanical Garden.
Jardin will be open from 9a.m. to 4p.m. daily, timed with the operating hours of the garden. Reservations are not required but can be made online. Dinner service will be available exclusively for private dining. Interested parties can email Jardinfor information.
Since 2001, Texas native Chef Jason Dady, a James Beard Foundation Award semifinalist and frequently featured expert on Food Network and Travel Channel, has redefined San Antonio’s culinary culture. The Jason Dady Restaurant Group, led by Chef Dady alongside his brother, Jake, and wife, Crystal, includes five acclaimed restaurants and offers catering and events services. Recognized as the best chef in San Antonio and named among the top 50 in the world by Texas Monthly magazine for his barbecue, Dady continues to mentor other chefs and encourages entrepreneurs to explore their ideas.
Thompson San Antonio – Riverwalk receives 2024 Wine Spectator Restaurant Award. Photo: Thompson San Antonio – Riverwalk, used with permission.
Landrace, the landmark restaurant within Thompson San Antonio – Riverwalk, has been honored for its outstanding wine program in Wine Spectator’s2024 Restaurant Awards, which celebrate the world’s best restaurants for wine. (Thompson San Antonio – Riverwalk, 2024)
Launched in 1981, the Restaurant Awards represent the world’s only program focused exclusively on restaurant wine service. They are assigned on three levels: the Award of Excellence, the Best of Award of Excellence and the Grand Award, with 2,150; 1,531; and 96 winners this year in each respective category.
Landrace has won the Award of Excellence, which recognizes restaurants whose wine lists feature a well-chosen assortment of quality producers along with a thematic match to the menu in both price and style.
Following this news, Thompson San Antonio – Riverwalk, invites guests and locals alike to a celebratory Chef’s table dinner on July 26, 2024.
The ultimate family-style dinner will showcase Landrace’s award-winning wine program alongside dishes like Albariño Dressing Burnt Orange Grilled Rabbit and wild-caught scallops, prepared with ingredients sourced from local heritage growers.
“Securing a Wine Spectator Restaurant Award is a testament to our dedication to excellence, where each bottle in Landrace’s outstanding wine program tells a story of craftsmanship and passion, pairing perfectly with our culinary creations to elevate every dining experience.” – David Arciniega, Executive Chef of Thompson San Antonio – Riverwalk
“The restaurant industry is growing and thriving, with restaurant openings surpassing pre-pandemic levels for the first time. To take advantage of the uptick, restaurateurs are re-investing in their wine programs. Restaurants that make wine a priority are what the Wine Spectator Restaurant Awards program is all about. I’m pleased to congratulate all 3,777 restaurants for their dedication to wine and exemplary wine lists.” – Marvin R. Shanken, Editor and Publisher, Wine Spectator
Landrace embraces the pastoral beauty of locally sourced ingredients, spotlighting Texas heritage growers and farmers through its seasonal menus. Nestled on the ground floor of Thompson San Antonio – River Walk, Landrace accommodates 200 guests in a setting that marries modern sophistication with warm mid-century modernism. Landrace boasts an inviting atmosphere with a light color palette, soaring ceilings, and floor-to-ceiling windows. Upholstered banquettes, custom-designed rose gold screens, and a showstopping bar enhance the dining experience, complemented by two expansive private dining rooms—one with views of the River Walk—for special occasions and gatherings.
The 162-room Thompson San Antonio – Riverwalk is in a new luxury, mixed-use development on the banks of the San Antonio River in the heart of the city’s vibrant River Walk. Featuring 33 suites with soaking tubs, wet bars and views of Text Hill Country, the hotel also offers a penthouse with a pool table – the ultimate entertainment suite. Public spaces include a full-service spa, a pool-deck bar with cabanas, and a rooftop restaurant and lounge with panoramic views of downtown. More than 5,000 square feet of light-filled event space are anchored by a 4,000 square foot ballroom. Oversized guest rooms provide stylish sanctuaries in the heart of San Antonio, while signature restaurant Landrace draws guests and locals alike.
Tickets are now on sale for Fiesta’s culinary kickoff event on April 18, 2024. Courtesy photo, used with permission.
Mark your calendars, folks! This year’s Fiesta San Antonio is scheduled for April 18-28 and it’s time to start making plans. What started out as a way to honor the heroes of the Alamo and Battle of San Jacinto with a Battle of Flowers parade has grown into a city wide celebration and ‘party with a purpose.’ The Taste of the Republic is the opening event and will take place at the Briscoe Western Art Museum.
Taste of the Republic, the official culinary opening event of Fiesta® San Antonio, is excited to announce its all star chef lineup for the event on Thursday, April 18, 2024. The following San Antonio chefs will create and serve their vision of Texas cuisine from the six culinary regions of the state defined by the event’s co- founder, Chef Brian West. Tickets for the event are available for purchase now. (Taste of the Republic, 2024)
This year’s participating chef lineup, curated by Chef Brian West, includes:
• Chef Jessie Kuykendall of Mipa • Chef Ceasar Zepeda of Saucy Bird • Chef Jose Ochoa of Palenque Grill La Cantera • Chef Juan Carlos Bazan of Cuishe Cocina Mexicana & Toro Kitchen + Bar • Chef Braunda Smith of Lucy Cooper’s Ice House • Chef Benjamin De Los Santos of Benjie’s Munch • Chef Ernie Bradley of The Cherrity Bar • Chef Lisa Astorga- Watel and Chef Damien Watel of Bistro09 • Chef Joe Melig and Chef Esaul Ramos of 2M Smokehouse • Chef Kristina Zhao of Dashi & Sichuan House • Chef Andrew Gutierrez of SA Pops
“We are so excited to bring together an excellent group of San Antonio chefs once again to celebrate Texas’ unique culinary traditions. We can’t wait to celebrate the best of San Antonio and to kick off Fiesta with all of our guests.” – Chef Brian West.
Ticket holders will be able to sample dishes from all the aforementioned chefs. Each dish is paired with a specific wine to compliment it, and beer and cocktails will also be served. Tickets for the event are $125 per person and a portion of the ticket sales goes toward supporting the San Antonio Fiesta Commission.
Taste of the Republic will be held at the Briscoe Western Art Museum’s Jack Guenther Pavilion in downtown San Antonio (210 W. Market Street, SA 78205). The event starts at 5p.m. Taste of the Republic’s Main Sponsors include High West Distillery, Tito’s Handmade Vodka, Proximo, Brugal 1888 rum, Perry Homes Foundation, HeartBrand Beef and Dos Equis.
Tickets are now on sale for can’t miss Texas Food & Wine Alliance fundraisers. Photo: Texas Food & Wine Alliance, used with permission.
The Texas Food & Wine Alliance (TFWA) has released a schedule of fundraising events featuring beloved TV personalities, Top Chef all-stars, and James Beard Award honorees. (Texas Food and Wine Alliance, 2024)
Ahead of his appearance at the Potluck feast at Willie Nelson’s ranch, iconic restaurateur, television host, and cookbook author Rick Bayless will be in Austin for a book signing and meet-and-greet at Nixta Taqueria. On Tuesday, March 12 from 4p.m. – 5:30p.m., foodies will have a chance to chat with the Michelin-starred master chef as he signs copies of his classic cookbook, “More Mexican Everyday: Simple, Seasonal, Celebratory.” The $50 ticket price, available online, includes a copy of the book, wine and beer, and light bites from Nixta’s kitchen.
Then, Live Fire!, Austin’s favorite cookout, returns to Camp Mabry on Thursday, April 11 from 6:30p.m. – 9p.m. with a dynamic lineup of award-winning chefs. General admission tickets for the sell-out event are now on sale for $125 HERE. All proceeds will benefit the Alliance’s culinary grant program.
This year, Live Fire! is celebrating global culinary traditions with a blazing party showcasing open-flame cooking, premium wine and beer, and cocktail craftsmanship. Top-notch chefs from across the state will showcase the versatility of Texas beef in innovative bites cooked on-site.
Keeping with tradition, a lineup of nationally recognized chefs and statewide favorites will turn up the heat. Some of the nation’s most recognized chefs will be participating, including beloved Top Chef finalists, James Beard Award nominees, and emerging pitmasters.
Minding the grills will be:
Chef Laila Bazahm — El Raval (Austin)
Chef Mattison Bills — Three Six General (San Marcos), Howdy Child (San Antonio)
Chef Aaron Bludorn — Bludorn Restaurant, Navy Blue (Houston)
Chefs Chuck Charnichart, Alexis Tovías Morales, and Haley Conlin — Barbs B Q (Lockhart)
Chefs Krystal Craig and Ian Thurwachter — Poeta (Austin)
Chef Jakub Czyszczon — Garrison (Austin)
Chefs Mike Diaz and Laura Sawicki— Oseyo (Austin)
Chef Todd Duplechan — Lenoir (Austin)
Chefs Evelyn Garcia and Henry Lu — Top Chef, Jūn (Houston)
Chef Levi Goode — Credence, Sidebar, Goode Company Restaurant Group (Houston)
Chef Robert Hale with special guest Chef Rick Neal — Beef Loving Texans
Chef Rebecca Masson — Top Chef: Just Desserts, Fluff Bake Bar (Houston)
Chef Jess Pryles — Hardcore Carnivore
Chef Anastacia Quiñones-Pittman — José (Dallas)
Chef Nic Yanes — Murray’s Tavern (Austin)
Chef Jason Dady of San Antonio’s Tre Trattoria will also fire up the ovens for the Live Fire Pizzeria activation. More culinary talent will be announced in the upcoming days.
In addition to the fiery grand tasting, the 2024 edition of Live Fire! will also feature an exclusive VIP experience. The Live Fire! Steakhouse will transport guests to a midcentury supper club, complete with cocktail carts and flaming desserts. Featured chefs include Andy Knudson of All Pro Smokeshow, John Bates of Interstellar BBQ, and special guests to be announced. VIP tickets are $175 and include early admission at 6p.m.
“We are thrilled to work with some of Austin’s most talented chefs and excited to bring in so much culinary talent from out of town. We’re fired up to show Austin everything they have to offer.” – TFWA Executive Director Erika White
Proceeds from the signature tasting event will help TFWA give back to the local culinary community through a vibrant grant program for chefs, farmers, artisan producers, and nonprofits by funding projects focused on culinary innovation. Since 2012, AFWA has awarded $528,500 in grants to fund local culinary projects.
As the sole beneficiary of the Austin Food + Wine Festival, held every year in November, the Texas Food & Wine Alliance also features educational programming and culinary events showcasing Texas chef talent, artisan and local producers, world-class wine and spirit makers, and craft brewers.
The Texas Food & Wine Alliance is a 501(c)3 nonprofit organization dedicated to fostering awareness and innovation in Texas culinary communities through grants, educational programming, and events. Guided by an all-volunteer board of directors and committees made up of culinary and community-minded professionals, the Alliance’s commitment is to promote Texas food, wine, spirits, and craft brews and to increase appreciation of Texas’ culinary impact.
Freight Fried Chicken will be located in the food hall at the Bottling Department. Photo: A.J. Creative, used with permission.
Award-winning chef Nicola Blaque will open her latest concept, Freight Fried Chicken, at the Food Hall at Bottling Department at Pearl on Saturday, January 13, 2024. Chef Blaque, whose fried chicken recipe has caught the attention of Eater, San Antonio Express-News and others on numerous occasions, created Freight Fried Chicken as a homage to the rich culinary history and traditions shared amongst Black Americans. Freight Fried Chicken draws its inspiration from black women in post Civil War America that sold fried chicken to rail passengers traveling through Gordonsville, VA. The women became known as Waiter Carriers and their chicken recipes would attract travelers who would go out of their way just to try the famous chicken. The sale of fried chicken allowed formerly enslaved women to support their households and create racial progress in a time fraught with dissension. (Freight Fried Chicken, 2024)
Freight Fried Chicken will use a dry batter for its chicken, which is similar in style to what was served by the Waiter Carriers. The chicken will also be served with biscuits, just like it was served on those trains so many years ago. Guests can also expect to see fried chicken tenders, a fried chicken sandwich, biscuits, mac ‘n’ cheese, seasoned fries, a vegetarian sandwich option, and more on the menu. Freight Fried Chicken’s bone-in chicken is halal and all of its batter is gluten free.
Opening date: Saturday, January 13, 2024 Hours will be 10a.m. to 9p.m. Sunday – Thursday and 10a.m. to 10p.m. Friday and Saturday
The Food Hall at Bottling Department 312 Pearl Pkwy Building 6 San Antonio, TX 78215
Lattoia Massey, known professionally as Chef Nicola Blaque, is a restaurateur and chef based in San Antonio, Texas. Chef Blaque is the executive chef and owner of the Jerk Shack, a Jamaican-inspired restaurant in San Antonio. The restaurant offers fare like jerk chicken, braised oxtail and quickly became a staple after opening in 2018. She also opened Mi Roti, a Caribbean concept at the popular Pearl district in San Antonio, in the summer of 2020, which is now being redeveloped into her latest concept, Freight Fried Chicken.
In addition to running successful concepts that have been recognized by GQ, Eater and more, Chef Blaque is an Army Veteran, a graduate of The Culinary Institute of America in San Antonio, a private chef for members in the NBA, a wife and a mom. Having been born and raised in Jamaica until she was five years old, Chef Blaque is passionate about introducing people to the flavors of the Caribbean. Though she’ll be the first to tell you that the dishes she’s serving up aren’t always traditional Jamaican dishes, she’s passionate about infusing those flavors into cuisine her patrons know and love.
Pearl is a dynamic neighborhood built around the historic Pearl Brewery, located just north of downtown San Antonio on the banks of the San Antonio River. Pearl is home to architecturally significant buildings like the brewhouse and stable—both built in 1894—and numerous plazas. Today, Pearl is home to dozens of unique culinary concepts, one-of-a-kind retail, weekend markets, residential communities, innovative office tenants, the San Antonio campus of the Culinary Institute of America, and the award-winning Hotel Emma. Pearl is a vibrant district where the community gathers to play, work, and live; it is a place where things are made and celebrated with purpose and sincerity.
Pullman Market is a new 40,000 square market opening at Pearl in the spring of 2024. It will feature Mezquite, a restaurant and mezcal bar focusing on the cuisine of Sonora, Mexico. Courtesy photo, used with permission.
Emmer & Rye Hospitality Group announced this month that Pullman Market, the largest culinary market in the Southwest, is slated to open at Pearl in San Antonio, Texas, in Spring 2024. The sprawling 40,000-square-foot market will feature four full-service restaurants, quick casual concepts, a robust wine and beer selection, Texas-based produce and specialties, and a seasonal bakery and fresh pasta program. Pullman Market will open in spring 2024 and will be located at 221 Newell Ave. Stay tuned for more details concerning opening date. (Emmer & Rye Hospitality Group, 2023)
“We are excited to create a new, unique culinary experience that represents all of Texas for locals and travelers alike. Pullman Market is a place to celebrate all things food. You can grab a quick bite or stay a while at one of our restaurants. You can discover high-quality ingredients for dinner or grab something premade to make mealtime easy. Pullman is about creating easier relationships with local food and producers, a relationship that is often reserved for high-end restaurants or weekend farmers markets, and we are excited to share it with the community.” – Kevin Fink
Pullman Market will be located in Pearl, which has continued to evolve as a culinary hub of San Antonio. Pearl is a dynamic neighborhood built around the historic Pearl Brewery located just north of downtown San Antonio. Located in the heart of Pearl, Pullman Market was designed by award-winning Texas architecture firms, Clayton Korte and Burton Baldridge.
Pullman Market is set to unveil four full-service restaurants, including Fife & Farro, a family-friendly, no-reservations-required eatery specializing in homemade pizza and pasta; Mezquite, a restaurant and mezcal bar focusing on the cuisine of Sonora, Mexico; Isidore, an elevated dining experience where reservations will be required and the menu will change regularly; and Nicosi, created by award-winning Pastry Chef Tavel Bristol-Joseph, will be an intimate dessert bar with 18 seats and a no-phone policy. In addition to the four restaurants, Pullman Market will offer a grocery featuring Texas-based produce and seasonal specialties along with casual to-go concepts with items such as burgers, ice cream, tacos, sandwiches, ceviche, coffee and more.
“Pullman Market is a wonderful complement to the vibrant culinary, retail, and cultural landscape that defines Pearl today. The success of our Pearl Farmers Market the past 14 years shows that our neighborhood supports local farmers, chefs, and food enthusiasts. With Pullman Market, we are excited to provide a space where residents and guests can connect to these experiences daily, in addition to our weekend Farmers Market.” – Mesha Milsap, Pearl CEO
Led by partners Kevin Fink, Tavel Bristol-Joseph, Alicynn Fink, Berty Richter, and Rand Egbert, Emmer & Rye Hospitality Group is a Texas-based restaurant group that manages seven renowned restaurant concepts including Emmer & Rye, Hestia, Kalimotxo, Canje and Ezov in Austin as well as Ladino, located at Pearl in San Antonio. The team will also be partnering with Tom Schnuck, the son of the co-founder and co-manager of a restaurant group who also assisted and invested in young chefs to create many successful restaurants that collectively hold five Michelin stars.
Taco Cabana’s all new menu includes Pollo Asado Street Tacos, Chicken Tortilla Soup, and Pozole. Photo: Taco Cabana, used with permission.
Taco Cabana welcomes fall and winter with all-new menu items, food pairing specials, and returning family favorites. Starting Wednesday, November 8, 2023, at all Texas Taco Cabana locations, guests can embrace cooler weather with the additions of Pozole, Chicken Tortilla Soup, and tasty Pollo Asado Street Tacos, along with the return of TC’s signature Fajita Meals in El Paso. (Taco Cabana, 2023)
“After a year of showcasing many successful culinary innovations, we’re closing out 2023 strong with a broad array of new product introductions and returning TC favorites. Culinary excellence and innovation remain a vital part of our TC Brand DNA, and with the arrival of cooler temperatures and the holidays, we are excited to launch so many new and varied items.” – Ulyses Camacho, President and Chief Operating Officer, Taco Cabana
The all-new Pollo Asado Street Tacos (three-pack) are made with juicy delicious grilled chicken marinated in lime and orange juices, Mexican seasonings, topped with cilantro and onion, and served on corn tortillas. Each three-pack is available for $5.99. Guests will also be able to add new Pollo Asado to any of their TC favorites like quesadillas, nachos, Cabana Bowls®, burritos or flour tortilla tacos.
Embrace any Texas weather – hot or cold – with TC’s all-new Pozole, a hearty rich soup full of tender diced pork and hominy, topped with a blend of cilantro and onions and served with two lime wedges. Or try the returning fan-favorite Chicken Tortilla Soup, featuring a savory broth made with shredded chicken and topped with crispy corn tortilla strips, a blend of jack and cheddar cheeses, and served with lime wedges and a side of rice. Both soups are available in 8 oz. and 12 oz. servings and are the perfect seasonal snack.
The only thing better than a warm soup is a warm soup paired with other TC favorites. TC guests can enjoy a variety of Soup Pairings starting at $7.29, featuring a small Pozole or Chicken Tortilla soup and choice of a ground beef taco, a three-pack of chicken flautas, or a small Chips and Queso.
The TC Under $5 Value Menu will also see changes this season with the addition of two Taco Deals, including two black bean tacos and two chicken ranchero and cheese tacos. Breakfast for Under $4 is perfect for TC lovers looking for a warm breakfast with pairs of country sausage and egg tacos; egg ranchero and cheese tacos; potato, egg and ranchero tacos; or egg and cheese tacos. Bean and cheese nachos, three-pack chicken flautas, and ground beef and shredded chicken Double Crunch Pizzas will also be available on the Under $5 Menu.
El Paso guests can also indulge with TC Fajita Meals. Each filling and flavorful order comes complete with a half or full order of chicken, steak or mix fajita, two 8 oz. servings of refried beans, two 8 oz. servings of rice and 12 tortillas, with prices starting at $17.99. TC Fajita Meals are perfect meal options for families, friends, groups and more.
Taco Cabana’s menu options can be ordered in-restaurant, via online ordering for front counter and curbside pick-up, in the drive-thru or by mobile order when using the MY TC!® App or online.
Taco Cabana, a subsidiary of YTC Enterprises, LLC, was founded in 1978. The brand specializes in Mexican-inspired food including breakfast, lunch and dinner tacos, dozen taco boxes, enchiladas, fajitas, quesadillas, flautas, burritos, double crunch pizzas, freshly-made flour tortillas and a selection of made-from-scratch salsas and sauces. Restaurants feature open-display cooking, a selection of bottled beer and signature tequila margaritas, patio dining, drive-thru windows, curbside pick-up and delivery. As of November 1, 2023, Taco Cabana operates 143 company-owned restaurants in Texas.
Shake Shack teams up with DreamWorks Animation’s Trolls Band Together to launch Trolls-themed trio of holiday shakes. Photo: Shake Shack, used with permission.
To celebrate the release of DreamWorks Animation’s new feature film Trolls Band Together on November 17, Shake Shack is teaming up with this new chapter in the blockbuster musical Trolls franchise to offer a limited-time shakes menu for fans across the U.S. The trio of shakes is inspired by the leading characters in the film – Poppy, Branch and new character Viva – as well as traditional holiday flavors that we know and love. The new menu items are accompanied by Trolls-themed holiday packaging including a takeout bag, cup and tray liner, and are now available at Shake Shack locations nationwide (stadiums and airports not included). (Shake Shack, 2023)
The trio of Trolls-themed shakes include:
Poppy’s Sugar Cookie Shake: Hand-spun sugar cookie frozen custard, mixed with cookie dough pop candy, topped with whipped cream and cotton candy. Starts at $7.49
Branch’s Chocolate Peppermint Shake: Hand-spun vanilla and chocolate frozen custard, mixed with mint fudge, topped with whipped cream and mint candy crunch. Starts at $7.29
Viva’s Cinnamon Roll Shake: Hand-spun cinnamon roll frozen custard, swirled with gold frosting, topped with whipped cream and gold confetti. Starts at $7.29
“We’re excited to partner with Universal Pictures and DreamWorks Animation to bring the world of Trolls from the big screen to life in our Shacks,” said Jay Livingston, Chief Marketing Officer at Shake Shack. “It was so much fun taking inspiration from these colorful, beloved characters to create a trio of shakes and can’t wait for our guests to get a taste of Trolls magic this holiday season, sparkles included.”
Shack fans in Los Angeles will also be able to enjoy a Trolls-themed experience at the West Hollywood Shack at 8520 Santa Monica Blvd., complete with larger-than-life Trolls characters on the Shack’s roof, giveaways and an interactive musical experience with music from the new feature film.
This partnership is building on the success of Shake Shack’s collaboration with Nintendo and Illumination for The Super Mario Bros. Movie which was released in 2023. Brand partnerships is an area where Shake Shack is increasing its marketing focus in the years to come, especially as it expands its footprint across the U.S. and around the world.
Shake Shack serves elevated versions of American classics using only the best ingredients. It is known for its delicious made-to-order Angus beef burgers, crispy chicken, hand-spun milkshakes, house-made lemonades, beer, wine, and more. With its high-quality food at a great value, warm hospitality, and a commitment to crafting uplifting experiences, Shake Shack quickly became a cult-brand with widespread appeal. Shake Shack’s purpose is to Stand For Something Good®, from its premium ingredients and employee development, to its inspiring designs and deep community investment. Since the original Shack opened in 2004 in NYC’s Madison Square Park, the Company has expanded to over 470 locations system-wide, including over 305 in 32 U.S. States and the District of Columbia, and over 165 international locations across London, Hong Kong, Shanghai, Singapore, Mexico City, Istanbul, Dubai, Tokyo, Seoul and more.
Skip the line with the Shack App, a mobile ordering app that lets you save time by ordering ahead. Guests can select their location, pick their food, choose a pickup time and their meal will be cooked-to-order and timed to arrival. Available on iOS and Android.
SA Examiner 