Garcia's Mexican Food To Go

San Antonio’s Michelin-Starred and Bib Gourmand Restaurants, Mapped | Eater Austin

"This local institution opened in 1962, making it the oldest San Antonio restaurant on the Michelin radar. The menu covers the Tex-Mex canon from gravy-slathered tamales to huevos rancheros. More often than not, regulars opt for a cult favorite: a charred brisket strip wrapped in a pillowy flour tortilla. Takeout orders can be placed in person." - Brandon Watson

Best Tacos in San Antonio | Eater Austin

"Garcia’s is a Tex-Mex joint that offers loaded Mexican breakfast plates and lots of meaty tacos, like carne guisada, chicken fajita, and barbecue brisket tacos. Garcia’s is open for indoor dine-in service." - Polly Anna Rocha

Anyone Who Cares About Food Should Be Eating in Texas | Eater

"A San Antonio Tex-Mex institution celebrated for a deluxe combination platter that showcases the style’s heritage: a nuanced chile gravy and a nippy, cheddar-like Longhorn colby that together demonstrate why Tex-Mex, at its best, deserves respect." - Bill Addison

The 38 Best Texas Restaurants, Mapped | Eater

"WHAT: The apotheosis of a great Tex-Mex restaurant and its irresistible comforts. WHY: I acknowledge the lunacy of distinguishing one Tex-Mex combo plate above all others in a state full of citizens weaned on its specific delights (or at least happily sustained by them). But a recent re-visit to Garcia’s, run by the same family since 1962, confirmed my devotion to its Deluxe Mexican Dinner plate: The oversize platter includes two cheesy enchiladas and a pork tamale covered in chili con carne and additional cloud banks of yellow cheese (say yes to the option of chopped onions); a freshly fried crispy taco stuffed with ground beef, shredded iceberg lettuce, and diced tomato; sides of rice and refried beans creamy with lard and bacon fat; and, brought first as a starter, a chalupa smeared with guacamole. Two wonderfully odd tacos on homemade flour tortillas complete my ideal Garcia’s meal: one filled with a supple slice of smoked brisket, also killer with a splotch of guac, and the other wrapped around a bone-in pork chop. — B.A." - Bill Addison

A family café from 1962 where the brisket taco earned national love from The New York Times and a Michelin Guide recommendation. This tiny room tells big Beacon Hill stories, one tortilla at a time.