The Best Dishes Eater Ate in San Antonio in June | Eater Austin

"The multi-course tasting menu reframes a roughly 20-year historical period up to 1848, drawing on techniques and ingredients from Mexicans, Texicans, Spaniards, Europeans, and Indigenous Americans to tell a layered culinary story. A memorable course featured acorn and pecan mole served over root vegetables with amaranth; the acorn appears as a carefully selected flour (chosen from several varieties for flavor), while pecans, acorns, and root vegetables reference foraged ingredients and are presented minimally altered—left uncut with twisted roots intact—to evoke their ancestral textures and origins." - Courtney E. Smith