Mole poblano is a deep, complex Pueblan sauce of dried chiles, spices, nuts, seeds, and a little chocolate, simmered for hours and ladled over chicken or turkey.
Mole poblano comes from Puebla in central Mexico, and its arrival on San Antonio menus reflects the city's interior-Mexican thread, distinct from the Tex-Mex mainstream. Long-running rooms that lean toward interior cooking, like La Fonda on Main, keep mole on the menu as a marker of the broader Mexican kitchen that sits alongside the city's Tex-Mex identity.
Mixtli is San Antonio's first Michelin-starred restaurant, where chefs Diego Galicia and Rico Torres build a rotating tasting menu around one Mexican region.
OrderWhatever region the rotating tasting menu is exploring this season.
TipThe menu changes every several weeks and focuses on one region of Mexico at a time. Book on Tock well ahead; seats are limited.
El Mirasol is a north-side Mexican kitchen where the chiles rellenos and enchiladas are the orders to make and the weekday lunch specials are the value play.
OrderEnchiladas, chiles rellenos and tableside guacamole.
TipThe chiles rellenos and the enchiladas are the orders to make. Weekday lunch specials are the value play.
Explore San Antonio’s vibrant food culture on a Downtown guided walking tour. Taste authentic Tex-Mex favorites, family-owned specialties, and creative bites while dis...
Learn to make Asian dumplings from scratch! Mix, fold, and cook your own pork and shrimp dumplings in this hands-on, beginner-friendly San Antonio class.
Explore San Antonio with a small group. Enjoy a river cruise, views from the Tower of Americas, and explore the Alamo. Taste local flavours at Biga, an award winning r...