Garcia's Mexican Food To Go
Mexican restaurant · Alta Vista ·
Award-winning brisket tacos, classic Tex-Mex, family-owned since 1962
Award-winning brisket tacos, classic Tex-Mex, family-owned since 1962
"The To Go in the name is misleading. Garcia’s does, in fact, have dine-in tables. Whether eaten there or taken away, the food is classic, unfussy Tex-Mex, like chicken-fried steak or brisket tacos. The brisket itself has crispy edges that give way to a tender middle, served on a nearly inch-thick flour tortilla that reminds us of humid Central Texas barbecues. Garcia’s serves up more than two dozen other taco fillings (chorizo and egg is our top pick), and entree plates called “dinners” even though they’re only open for breakfast and lunch. The Deluxe Mexican Dinner is the most efficient way to get a taste of everything, a smorgasbord of enchiladas, chili con carne, and a tamal, all rich enough that you’ll need extra napkins and then a nap." - Kris Seavers
"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
"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
"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
"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