News you can eat
5 things to know in San Antonio food right now: Upscale Stone Oak restaurant bugs out
Editor's note: We get it. It can be difficult to keep up with the fast pace of San Antonio's restaurant and bar scene. We have you covered with our regular roundup of essential food news.
Openings around town
A new upscale Stone Oak eatery is currently offering diners an adventurous culinary journey through Central Mexico. Cuishe Cocina Mexicana, the new concept from Toro Kitchen + Bar owner Gerardo De Anda, explores the cuisine of Mexican states like Guadalajara and Veracruz via such unique starters like bichos (salted and fried scorpions, chapulines, and agave worms served with guacamole and tortillas) and escamoles (sautéed ant larvae known as the “Caviar of Mexico”). For entree’s, Cuishe’s menu, overseen by Toro executive chef Juan Carlos Bazan, includes a variety of grilled steaks and seafood, alongside expected fare like enchiladas and Chile en Nogada. The restaurant also offers a wide (very, very wide) variety of tequilas and Mezcals from across Mexico, as well as its unique Jalapeno Revolver — six shots of tequila served in fresh oversized jalapeño. Cuishe Cocina Mexicana officially opened for dine-in service Monday, October 6, with a subsequent downtown location set to follow on November 3. Reservations are recommended, but walk-ins are also accepted on a first come, first served basis. Cuishe’s hours are currently noon-11pm Tuesday through Thursday; noon-2 am, Friday through Saturday; and noon-9 pm on Sunday.
Mornings just got a lot more satisfying with Chilaquil, a new breakfast concept focusing on traditional Mexican fare in Pearl’s Bottling Department food hall. Though it drove onto the scene as a food truck operation, Chilaquil’s first brick-and-mortar allows owners Orlando and Susan Aguirre to experiment with chilaquiles, a ubiquitous Mexican street food. All of Chilaquil’s offerings, which are priced between $3 and $12, will be available to enjoy on the Bottling Department’s patio or for takeout. Chilaquil at the Bottling Department is open Tuesday through Sunday from 11:30 am-8 pm.
Other news and notes
Taco Cabana is celebrating fall with a bit of spice. This week, the San Antonio-based fast-food chain announced it's launching three new margarita flavors: pumpkin spice, sour gummy, and blood orange. The far-out flavors join the fast-food giant’s current lineup of margaritas including lime, strawberry, mango, green apple, and mangonada. “Taco Cabana guests have enthusiastically responded to our margarita lineup all summer long and we are extremely excited to continue our Taco Cabana flavor innovation with the launch of our three new seasonal margaritas,” said Rich Stockinger, CEO and president of Fiesta Restaurant Group, Inc., in a press release. All of Taco Cabana’s margarita offerings are available for purchase all day, every day (starting at 10 am on Sundays) at all locations when ordering via drive-thru or dine-in, as well as delivery in San Antonio using the MYTC! App or at TacoCabana.com.
North Star Mall will host a food drive later this month to benefit the San Antonio Food Bank. Manning the drive’s contactless collection points will be North Star staff as well as volunteers from the American Institute of Architects (AIA) and the Society for Design Administration (SDA), who will also be giving away commemorative, limited-edition Fiesta medals featuring the North Star Mall’s’ iconic World’s Largest Cowboy Boots tourist attraction. The medal will be available to anyone who donates five items or more (while supplies last). According to a press release, the food bank’s 12 most wanted items are peanut butter, cereal, tuna, beans, rice, mac ‘n' cheese, canned chili and soups, baby food, canned meats, pet food, full meals boxed or canned, and pop-top food items. The drive will take place from 10 am-4 pm on Friday, October 30. Donations can be made in the North Star parking lot at Rector and San Pedro.
Move over, cronut, it's time to meet the PieCaken, a monstrosity of sugar and cream created by Top Chef finalist chef Zac Young. Essentially the final boss of Thanksgiving desserts, this aptly named cake/pie hybrid features layers of pumpkin pie, pecan pie, and spice cake all held together with cinnamon buttercream and topped with apple pie filling. Previously available only in New York City, Young’s PieCaken is now available to Alamo City residents at Carlo’s Bakery at the Shops at La Cantera. The PieCaken can be purchased whole or by the slice — you know, for those watching their waistline. Additionally, this portable sugar coma is available for nationwide shipping here.