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A look at the food and the people behind several noteworthy restaurants
in the state.
Mi Tierra: San Antonio
by Randy Lankford
There's a neon sign outside the Mi Tierra Restaurant in San Antonio's Market Square. It glows 24/7 in red defiance of the night. "We never close," it
proclaims, proudly. That's not entirely true. The Cortez family has closed the 500-seat restaurant twice: for half a day on November 22, 1963 when John Kennedy
was in town and another half day when patriarch Pete Cortez died. Other than those 24 hours, Mi Tierra has been in constant operation since 1951.
Henry's Puffy Tacos: San Antonio
by Randy Lankford
There's no way of knowing how many tacos there are in San Antonio. But there's no question which one is the city's most beloved. It's Henry.
The stumble-footed mascot of Henry's Puffy Taco Restaurant has been appearing at San Antonio minor league baseball games for 16 years now.
El Chaparral: San Antonio
by Randy Lankford
In a city with more than 5,000 Mexican restaurants, it's hard for one to stand out.
San Antonio has grown considerably in the 33 years since the Garcia family took over the restaurant and so has El Chaparral.
Bohanan's Prime Steaks & Seafood
by Randy Lankford
Mark Bohanan runs one of the state's top steakhouses, serving top grade beef that cannot be found anywhere else. Starting with humble cafeteria beginnings, Chef Bohanan has created one of the top five restaurants in San Antonio.
Azuca: San Antonio
by Randy Lankford
Their menu is described at Nuevo Latino, a far cry from the traditional beans, rice and enchiladas. "There's no ethnic food on the menu," says chef Rene Fernandez, one of Azuca's co-owners. "Nuevo Latino means we cook in a Latin style. We use ingredients from Latin America combined and prepared in a unique style. We offer plates full of color and freshness. Lots of vibrations. Lots of exoticism."
Biga on the Banks
by Randy Lankford
"It's Italian slang for a bread starter. You'd keep a biga around the house and use a chunk of it to start your bread dough." That's as close as Bruce Auden comes to explaining the name of his restaurant, Biga On The Banks on San Antonio's Riverwalk.
Interview with A Master Chef
The European Master Chef Series at the Pyramid Room in Dallas
by Patricia Mitchell
from August, 1997
It's not all barbecue and chili in Texas, you know. We Texans are an eclectic bunch who will two-step a night away at Billy Bob's and sit down to elegant French cuisine the next. In search of the latter, I arrived at the Fairmont Hotel's Pyramid Room in downtown Dallas on a rainy afternoon recently.
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