Mexican Food in San Antonio (2025)

A nationally lauded, chef-driven tasting menu exploring Mexico’s regions with storytelling plates and a deep agave program. Awarded a Michelin Star and frequently praised by prominent critics for both rigor and heart.

Family-run since 1962, famous for smoked brisket and bone‑in pork chop tacos. Recognized by The New York Times and included in the Michelin Guide’s Texas selection, it’s a definitive taste of San Antonio hospitality.

Home of the original puffy taco, this West Side landmark is woven into local lore. Celebrated by local food critics and national outlets for preserving a uniquely San Antonio tradition in a lively, family-run setting.

Beloved for mesquite-grilled, citrus‑marinated chicken served with salsas, grilled onions, and tortillas. A South and East Side staple frequently covered by local press for its smoky flavors and devoted following.

Late‑night, Mexico City‑style mini tacos off the trompo and plancha, with suadero, tripas, and al pastor. Regularly praised by the San Antonio Express‑News for value, vibe, and a pure street‑taquería experience.

A mariscos institution: ceviches, whole fried fish, and fish tacos amid a festive room with roaming mariachis. Frequently highlighted by local critics for freshness, generous portions, and celebratory atmosphere.

Focused on Mexico City‑style al pastor sliced from the trompo, plus volcanes and alambres. Spotlighted by Texas Monthly and local media as a leading destination for true CDMX flavors in San Antonio.

Operating since 1932, this landmark blends interior Mexican dishes with Tex‑Mex standards on a leafy patio. Frequently recommended by travel editors and local critics as a foundational San Antonio dining experience.

Yes, donuts — and legendary tacos. The bean‑and‑cheese breakfast taco has earned citywide devotion and shout‑outs from national outlets. Cash‑only lines move fast for pure, unfussy San Antonio comfort.

A small, fiercely local spot known for inventive puffy‑taco mashups like the puffchilada and hearty breakfast plates. Featured by local reporters and singled out by national writers for its soulful, homespun cooking.

A family operation serving interior Mexican cooking — from cochinita pibil to parrilladas — with house‑made tortillas and daily breakfast. Praised by local critics and beloved for honest flavors and neighborhood warmth.

Guadalajara‑style tortas ahogadas on proper birote, plus tacos and chilakillers. Lauded by local critics and featured on Diners, Drive‑Ins and Dives, it’s a passionate ode to Jalisco from a chef‑owner dedicated to the craft.