Watching the video the examples reminded me of Marini’s here in Houston which opened in 1973 less than a block from me. Turns out this SA place is Argentinan also. Marini’s uses a flaky pastry type crust and their empanadas are smaller (and less generously filled).
We need someone from San Antonio posting here… not to mention Houston, Dallas, Fort Worth … I’ve been getting a lot of posts in my feed from MySA
I was in San Antonio recently at Don Raul carnitas on Jones Avenue. I really enjoyed the 1/2 lb plate. You can choose your cuts from a set of around 10, including innards and other bits, along with multiple cuts of the shoulder leg and belly. I also had fantastic larded refried beans with freshly fried thick totopos. Good salsas. Flavor profile reminded me more of Mexico City than good carnitas in say LA or Chicago. Prices super reasonable.
Good looking plate - and very full! I know nothing of non-Tex-Mex Mexican food in San Antonio. As I remember from Chowhound discussions, I think they prefer to just consider it all ‘Mexican food,’ no matter of the regional variations. I’m too pedantic for that.
I’m not sure what you are referring to about the flavor profile differences. Can you elaborate?
The best carnitas I’ve had in Mexico City in mercados and at stands have large whole parts or half a pig on a board and they cut off the areas you want to eat. Far less seasoning of the meat itself, and less focus on crispy bits (although there are some). The good carnitas in the U.S. I have had have more of a salty profile and are crisped after stewing in the lard. I like both but thought this version in SA was more akin to the Mexico City versions. I’m no expert though.
You are much better traveled/more experienced than me and I appreciate the insight. I first had cochinita pibil way back in the 70s and that was a favorite - I would probably place it among the top ten best meals of my life. Didn’t really become aware of carnitas until decades later.
I also went to the Tex-mex legend Garcia’s in SA for a pork chop taco (somehow really great), a pork chile verde taco and picadillo bean nachos. All were great as usual. I’m not sure I’d eat this type of Mexican food all the time ( I prefer what SA locals refer to as interior Mexican) but it’s scratches the itch once a year or so.
They don’t look like anything special but the flavor vs typical nachos is superior.
I also went to a mezcal event at Pullman market. I had a caramello (Sonoran quesadilla) at the bar of the Mestiza restaurant inside the market. Filled with carne asada and quesadero. Really nice.
Was that chuleta ahumado? (smoked pork chop?) Don’t know of anything like that here. Was it bone attached??? Stupid question perhaps – I have encountered pork chop sandwiches at Cajun, Soul Food and one (Black Owned) bbq joint - all served with the bone still attached. Just wondering, The nachos and quesadilla look great to me.
