San Antonio Meeting Planner 2007 - (Page 73) CUISINE CULTURE Top-flight food. S FROM ICONIC EATERIES TO FUSIONFUELED BISTROS, SAN ANTONIO’S CULINARY SCENE IS AS VIBRANT, ECLECTIC AND UNDENIABLY LATIN (AND GERMAN, AND SOUTHERN, AND ASIAN AND FRENCH) AS THE CITY ITSELF . an Antonio’s story is spicy no matter how you look at it, but the heat really gets turned up when the topic is food:We claim ancestors in eats from around the globe, but in the minds of most, it’s Mexico that matters. And why not? San Antonians have put their own spin on Mexican foods, but when sampled at sources such as Rosario’s, these are roots we’re happy to reveal.The fajita came north from vaqueros working cattle; we claim to have popularized it at La Margarita and Mi Tierra – and Mi Tierra can also claim to have introduced generations to pan dulce continued 8 6 6 - 5 17- 7 7 71 73
For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.