SPILLING THE BEANS

Taco Cabana fans in San Antonio could win $10K for speed-eating tacos

Big prizes await Taco Cabana's hungriest taco fans.

San Antonians may think bean and cheese tacos are perfectly suitable for breakfasts, birthday parties, or even the occasional wedding reception, but few locals would want to be caught horking dozens of them in a single seating. Those who don’t mind smearing their faces with refried legumes can head to the Taco Cabana at 1253 Austin Hwy. on September 20 to speed eat their way to their piece of a $10,000 purse.

The local chain is celebrating its 47th anniversary by teaming up with gluttonous sports league Major League Eating (MLE) on the Taco Cabana World Taco Eating Championship, an event that invites both professional and amateur competitive eaters to gorge themselves on the restaurant’s signature dish.

Each contender will have a frenzied 10 minutes to gobble as many bean and cheese tacos as possible while a Guinness World Records judge officially certifies the results. A press release did not mention if Salsa Fuego would be available for dipping, but it did say Dr Pepper was a sponsor. Still, it’s a safe bet that the crew won’t be taking sips of the fizzy soda in between the more bready gulps.

“Our iconic Bean and Cheese Tacos have been a fan-favorite for decades, and now they’re taking center stage to help us reinforce what has made Taco Cabana a beloved dining destination for nearly half a century,” said Ulyses Camacho, President and COO of Taco Cabana, in the release. “As we recognize 47 years in business, we are proud to unveil a one-of-a-kind spectacle that’s unlike anything we’ve ever done before…”

The grand prize eater will receive a fat $5,000 check, but the also-rans will also receive some of the pot. Second placers score $2,500, with runners up netting $1,250 to $250, depending on their placement. The latter can be used to purchase roughly 120 bean and cheese tacos.

Competitors must be 18 or older, and MLE may remove any contestant they deem unfit for such high-stakes eating, so no monkey business. Taco Cabana fans who think they have the right stuff can sign up through an online form. More sensible diners can watch the pageantry at noon on September 20 while nibbling on flautas.

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COMING ATTRACTIONS

Chef Jason Dady revives much-missed Umai Mi at San Antonio's Pearl

Photo by Katie James

A coconut curry at Umai Mi.

Call 2025 the year of the culinary comeback. San Antonio chef Jason Dady is reviving his short-lived pan-Asian concept Umai Mi on December 10 at Pearl’s Bottling Department food hall at 312 Pearl Pkwy., Bldg 6 #107.

The prolific Alamo City chef first opened Umai Mi at 555 W. Bitters in January 2014 after closing tapas bar Bin 555 a mere 17 days earlier. The menu’s tagline, “so not authentic, it’s absurd,” aptly described the fusion focus, a mishmash of Asian flavors Dady enjoyed tinkering with at home.

Since he retired the restaurant in January 2015, he has explored Mediterranean, Mexican, and Italian concepts. Still, he has not returned to the “countless bowls, broths, herbs, and sauces” of his beloved modern Asian cuisine until now.

This time, Umai Mi has a sharper focus — bánh mì. The sandwiches will be made with Pullman Market crackling demibaguettes, delicate herbs, crunchy vegetables, and a choice of proteins such as lemongrass chicken, ginger soy beef, or shrimp. Guests can also order the sandwich Saigon-Style with a housemade pâté.

Umai Mi Bánh mì is the centerpiece of the menu.Photo by Katie James.

Beyond the sandwiches, Umai Mi will serve a bún bowl built with vermicelli noodles, fresh vegetables, peanuts, and a protein, finished with the house nuóc chãm. Diners can also dive into curries made with slow-simmered blends of coconut milk, aromatics, and Thai basil, available in red, Panang, or green.

The small plates and starters bring back some of Uma Mi’s heavy-hitters, including Japanese-inspired deviled eggs, crispy shrimp rolls, summer rolls, sweet and spicy wings, and a crispy rice salad. Although the kiosk — which replaces Chilaquil — doesn’t have “authentically absurd” cocktails of the original, it does offer playful choices like taro bubble tea, mango milk tea, and strawberry matcha.

The Umai Mi revival comes during a year of restaurant nostalgia. Earlier in the year, restaurateur Chad Carey staged a five-day series of pop-ups supporting Hill Country flood relief that featured the menus of now-shuttered concepts Cookhouse, Sandbar, The Monterey, Gwendolyn, and Feast. Feast is also undergoing a month-long resurrection at Battalion throughout December.

But the Jason Dady Restaurant Group is mostly looking toward the future. This year, the chef has opened Ice Ice Dady and Lil’ Bros BBQ Shack at The Rock at La Cantera and Tre Pizzeria at the San Antonio International Airport. Mexico Ceaty, a reimagining of mall food courts, is slated to debut in early 2026 at the Shops at Rivercenter downtown.

“We’re thrilled to bring Umai Mi to the Food Hall at Pearl, a place that celebrates culinary creativity and community,” says Dady in a statement. “The bánh mì represents what I love about cooking, balancing textures, fresh herbs, and layering flavors in a way that makes every bite exciting. At Umai Mi, it’s not just a menu item; it’s a dish that defines who we are.

Once opened, Umai Mi’s hours will be 11 am-9 pm Monday through Thursday, 10 am-10 pm Friday and Saturday, and 10 am-9 pm Sunday.

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