An Average Joe in San Antonio

I am as guilty as the next person for staying in my comfort zone and eating what I know and love.  I think that this is particularly true in the winter when I go into hibernating mode and eat familiar foods, drink beers at happy hour, and go to sleep.  It’s hard for me to get motivated to try new things.  So when a friend suggested that we go out to Pericos one night, I was excited about trying a new restaurant and their signature drink, the Parrot Tail.

I went on a Thursday night and the restaurant was packed because it was Mariachi night.  Even though it was a little chilly outside, we decided to eat on the patio because we were both hungry (and hoped that the Parrot Tails might warm us up).  Unfortunately, none of the Mariachis came out on the patio (I think it was too frio for them), but our waiter told us that Perico’s pays them to play songs until 10:00PM.  Just remember to tip them when they play Tu Solo Tu for you and your special friend.

I think that it is perfectly acceptable for a guy to get a girlie drink if it is the featured drink of a restaurant.  However, I might be saying this to make me feel better about getting a pink cocktail.   At any rate, I ordered the Parrot Tail which has vodka, coconut rum, Triple Sec, Hypnotic, cranberry juice, and sweet and sour mix.  Of course, it is garnished with sugar on the rim (which makes it all the more girlie), but you know what, it tastes great.  The Parrot Tail would be a perfect drink on their spacious outdoor patio when the weather warms up.  In fact you will probably catch me throwing some down on a Tuesday night when they are on special for $2.

The Parrot Tail at Pericos. Yes it is pink. Yes I am a man. Yes it is delicious.

I hadn’t had any cheese enchiladas in a while and decided to order them.  As opposed to many restaurants in town where you get two enchiladas on a plate, Perico’s ups the ante and serves you three!  Be sure to pay the small up charge to get the cheese enchiladas topped with chile con carne.

The plate was filled to the brim with food when the waiter brought it out.  I really enjoyed the refried beans, and Perico’s was spot on with the rice.  The enchiladas were delicious as well.  While the chili con carne didn’t have big chunks of meat a la Tito’s, it did add a lot to the flavor of the enchiladas and had a spicy taste.

The cheese enchliada plate with chile con carne at Pericos. Notice there are THREE enchiladas on the plate; they don't mess around.

My friend ordered the chipotle enchiladas, and after having a bite of them, I knew what I will order next time.  The three enchiladas are filled with chicken and topped with a chipotle sauce, Monterrey Jack cheese, and cilantro.  The sauce was very creamy, thick, and rich and the chicken tasted like it had stewed in spices for a while.

While you might have to wait a while for good weather to enjoy the Pericos patio, the enchiladas and Parrot Tails make it worth your while to stop by today.

Value: 9.5/10 (about $10 a plate for a dinner with a $5 Parrot Tail (you can get it on special for $2 on a Tuesday night))
Atmosphere: 9.5/10 (awesome patio and they have free mariachis on Thursday night)
Service: 8/10 (normal service with a friendly waiter)
Salsa: 9/10 (I really liked the roasted salsa; it is a little spicier than other roasted salsas in town)
Taste: 9.5/10 (loved the rice; the cheese enchiladas were great, but the chipotle enchiladas stole the show)
Website: http://pericosgrill.com/
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A breakfast consisting of barbacoa and Big Red is as San Antonio as the Alamo or Market Square, and  it is high time that I had a post on it.  Heck, there is even a song about it:

I went down Nogalitos/
Lookin’ for some barbacoa and Big Red/
I went down Nogalitos/
Lookin’ for some barbacoa and Big Red/
I coulda had menudo/
But I got some cabesa instead!

For those of you gringos who are visiting San Antonio, you might be in the same position that I was five years ago and not have a clue what it even is.  Barbacoa is traditionally served on Saturday and Sunday mornings, and many view it as a hangover cure when paired with Big Red Soda.

Here’s the down and dirty on barbacoa (I don’t mean to freak you out, but you should know what you are getting into): it is cooked cow head in a dug out pit in the backyard.  Traditional barbacoa consists of everything associated with the head, so if you are a little squeemish (like I can be) I would suggest that you order the “all meat” version.

I was educated by Eddie and Diana at the first job I worked because we had to come in one Saturday in our busy season.  When Eddie told me what barbacoa was, it freaked me out.  I was just a young gringo from West Texas who didn’t know anything.  I told Diana I wasn’t going to have anything to do with barbacoa, and she insisted that I try it.  Seeing that Diana was like my surrogate mother in San Antonio, I had to eat it or risk disappointing her.  Boy was I glad that I manned up and tried it.

Like soul food, barbacoa is a cut of meat that most people would see no value in; however, folks who could not afford the better cuts of the cow had to make use with what they had.  Barbacoa is seasoned and allowed to cook a long time which gives it a nice flavor.

You will stir up a big debate by asking San Antonians where is the best place to get barbacoa.  Locals are very passionate about this dish, and I am not meaning to suggest the best place, but simply a place that I think is pretty good.  Some of the best barbacoa I have eaten was brought into work by someone from a little hole in the wall that I would have no idea of where to find.

I had a friend, Putman, coming in from New Mexico one Saturday for a party, so after picking him up from the airport we met another buddy of mine, Frank, down at Taqueria Datapoint to get some barbacoa. Frank had been to Taqueria Datapoint before and said that they served up some good grub, so I thought this would be an excellent place to take Putman.

A pound of barbacoa, the fixins, and a Big Red at Taqueria Datapoint off of I-10.

You usually order barbacoa by the pound and the best way to eat it is with corn tortillas.  A pound is a good amount and can probably feed four people comfortably (even as three hungry dudes we had some left overs at our table).  Condiments are always served on the side, but I was impressed by what was included at Taqueria Datapoint.  We got tons of cilantro, onions, limes, avocado, and some great green salsa (this salsa is hot, but it is the best for barbacoa).

The tortillas were nice and thick and the barbacoa was very flavorful (again be sure to order the “all meat” if you’re squeemish).  Making a breakfast taco with cilantro, onions, green salsa and a pinch of salt will put you in heaven, or at the minimum alleviate that hangover.  The Big Red completes the experience, giving a little bit of sweet to calm that hot taste of the salsa.

If you are in town on business and staying over the weekend, forgo that continental breakfast with stale biscuits and lackluster fruit and head out to find some barbacoa.  Taqueria Datapoint will definitely do you right, but if you are on the opposite side of town, ask the person at the front desk for their opinion.  If they are a true San Antonian, they will definitely have one.

Value: 10/10 (we got the entire pound with drinks for under $15)
Atmosphere: 10/10 (great hole in the wall vibe with different art/items from Mexico on the wall)
Service: 10/10 (super nice and very prompt; tip them well since the food is so cheap!)
Salsa: 9/10 (I really liked the spicy green salsa; the red with the chips was good as well)
Taste: 9.5/10 (excellent spot to grab some barbacoa and Big Red; I am not sure about the other food as I have only been there for breakfast)
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Even though I have been in San Antonio for five and a half years now, there are still a few restaurants considered by many as staples of the Alamo City that I have yet to visit.  One of those restaurants is La Fonda on Main.

Operating on Main Street since 1930, La Fonda has been the go to place for many San Antonians, visiting actors (Gary Cooper, John Wayne), generals (Eisenhower, McArthur), and sitting presidents (FDR, LBJ).  As you can see, the restaurant is steeped in history.  I decided to go snag lunch there earlier this week with a friend.

Right off the bat, I was blown away by the atmosphere.  You feel like you are eating in a place that has a history, and since the weather was nice, we decided to go eat out on the patio next to a huge oak tree (I am guessing that it has to be over a hundred years old!).  One thing to be aware of (especially if you are not from San Antonio), this is the time where all our Live Oaks drop their acorns and this big tree has its fair share of them!

The service was great and we were promptly greeted by our waitress.  I started out with Steve’s Margarita, and the waitress forewarned me that it is essentially tequila and lime juice and is really tart.  This is my type of margarita.  I don’t know what tequila they used, but it did have a good, tart, refreshing taste (and packed a punch).  I think it misses a little something by not having an orange liquor, but it was good none-the-less.

I decided to order the Enchiladas Rojas de Queso which was enchiladas with a red tomato type sauce and the white cheese.  I thought it was going to be enchiladas with a red chile instead (I have recently been cooking a lot with some extra hot red chile I picked up in New Mexico), so it was not exactly what I was expecting.

Think about a time when you you ordered a Dr. Pepper but got a Coke instead; Coke isn’t necessarily bad but it wasn’t what you were looking for.  Overall the main dish was really good, however, I confess that it was not what I expected.  The enchiladas with the tomato sauce actually seemed like a Mexican take on manicotti with the tortillas subbing in for the pasta.  Since it is not what I was expecting, I am going to withhold my rating until another visit where I try something more in line with the Tex Mex that I love.

The Enchiladas Rojas de Queso has a tomato sauce that is good, but is not what I was looking for; order the La Fonda Special if you are looking for Tex Mex.

My friend ordered the La Fonda Special Plate and when I saw it I was immediately jealous.  It had every Tex Mex dish on it that you could imagine, even a nice tamale with guisada gravy.  I’ll tell you what, I KNOW what I am going to order the next time I return!

So I guess the jury is still out for me on La Fonda on Main.  I think that it is a restaurant that I could love, but I definitely have to get out there again and order a different dish.

Value: 7/10 (it is a little pricey for lunch (the La Fonda Special Plate is $12))
Atmosphere: 10/10 (awesome atmosphere with a lot of history; the patio has to be one of the best in town)
Service: 9/10 (great service that was incredibly fast and friendly (one of the little old ladies called me “handsome” completely out of the blue as I was leaving; flattery is worth something as far as I’m concerned!))
Salsa: 6/10 (I will say that I was a little disappointed in the salsa; it was fresh but it seemed like it was missing something; while adding a little salt will bring out the flavors, it is not spicy at all)
Taste: ???/10 (going to have to go back to get another plate; if you are in town for some Tex Mex, you would be best to avoid the Enchiladas Rojas de Queso as it tastes more Italian than Mexican to me)
Website: www.lafondaonmain.com/
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My latest Groupon adventure led me to eat lunch with a friend at Paloma Blanca in Alamo Heights.  I was excited because I have long heard that it is an excellent place to dine and a favorite of the 09ers (read: people from Alamo Heights, 78209 zip code).

The weather was really starting to cool off, so my friend and I decided to eat on the patio.  I was really impressed with the atmosphere inside when I went in to be seated by the hostess.  It was really chic and had a welcoming vibe to it.  Equally as nice was the patio, where they carved out a secluded place that really took you away from the outside world.  The fountain outside is soothing and really drowned out the outside noise.

The chips and salsa were excellent; in fact, I will say that the roasted salsa is the best I’ve had in town to date, even surpassing that of La Fogata (my friend also agreed with this).

When I opened up my menu, I was glad that I had come for lunch.  The prices seemed completely out of touch with Mexican restaurants (even the nice ones) throughout the city.  Plates seemed an average of $5-$10 higher than normal for dinner; I guess they have to make sure they can cover that Alamo Heights rent.

I ordered the Chile Relleno Tradicional de Carne which is a poblano pepper stuffed with ground beef, potatoes, and white cheese.  It was topped with a red chile sauce that was really tasty.  The rice and borracho beans were a notch above typical restaurants.  While the relleno was pretty good, all I could think about was the fact that (1) how glad I was that I got the lunch price and (2) how glad I was that I had a Groupon to save even more money.  It’s definitely more expensive than I thought it should be.

Chile Relleno Tradicional de Carne at Paloma Blanca.

A final word should be made on the service; it was absolutely top notch.  Our waitress was not only friendly, but prompt while being unobtrusive, knowledgeable, and extremely helpful.  Unfortunately, my friend noticed that some of the ground beef in his enchilada was undercooked (not so good for ground beef).  Now, I firmly believe this was atypical for Paloma Blanca based on the pride that they obviously take in the restaurant; sometimes things go wrong in a restaurant, but to me this is a time for truly good service to shine.  Our waitress did just that.  She apologized profusely, immediately took the plate back, and promptly brought out a new plate.  I admire how she handled the situation herself without having to bring in a manager.  To me, this shows how awesome Paloma Blanca’s service truly is.

I really think that you need to determine what you are looking for before going to Paloma Blanca.  If you are just looking for some good food, then there are tons of options in San Antonio that I think deliver the same quality of food at a cheaper cost.  However, if you really are looking for an amazing atmosphere and service, and are willing to pay a premium for it, then Paloma Blanca will not disappoint.

Value: 6/10 (I felt like the prices were incredibly inflated; I would advise visiting them for lunch where they aren’t quite as expensive; however, if you are looking for awesome atmosphere and service (and don’t mind paying for it), then this could be the place for you)
Atmosphere: 10/10 (super cool atmosphere both inside and out on the patio; you can definitely unwind at this restaurant)
Service: 10/10 (absolutely some of the best in the city)
Salsa: 10/10 (the roasted salsa is phenomenal; don’t even waste your time with the other type of salsa that they bring out to you)
Taste: 8.5/10 (overall the food has good flavor in the same vein as the more upscale Mexican restaurants in town)
Website: http://www.palomablanca.net/

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You only have a few more days to grab some Hatch Green Chiles from your HEB down here in San Antonio.  Once you get them, be sure to reference the first post in this series where I show you how to roast your green chiles.  Hopefully you got to use some of your roasted green chiles and tried my Mom’s Famous Queso.  Today, I thought I would go ahead and give you her recipe for green chile sour cream chicken enchiladas.

Here’s what you are going to need:

*1 Fully Cooked Chicken (I can find these are my grocery store; if not you can cook 3-4 chicken breasts on your own)
*1 lb grated cheese Mexican Blend
*1 medium onion chopped
*30 pack of corn tortillas (you’ll probably only use 20)
*3 Hatch Green Chiles (6 to make it really spicy)
*28 oz of chicken broth (use 2 of the 140z cans)
*1/2 cup butter
*4 TBSP flour
*2 cup sour cream (use the 16oz container)
*gang load of vegetable oil

-Preheat oven to 350F
-Heat vegetable oil in a pan on Medium High and dip each tortilla in the oil for about 2-3 seconds (see more detailed explanation below)
-Chop and saute onion, defrost green chile remove charred skin (feel free to de-seed/de-vein the chile to decrease heat) and chop; mix together with shredded chicken and cheese
-In another pan, combine butter and flour and melt
-Add chicken broth and stir; add sour cream and bring to a rolling boil
-Roll chicken mixture in with the tortillas (should make approximately 20-24 enchiladas) and place in pyrex pan
-Pour sour cream sauce on top of the enchiladas
-Cook in the oven for 20 minutes
For more details, read below.

Here's all the ingredients that you are going to need.

Go ahead and get your oven preheated at 350F so it will be ready when you are done rolling all your enchiladas.

Now the first step can be difficult if you are a gringo like me and don’t really make enchiladas on a regular basis.  You might think that corn tortillas are like flour tortillas and are ready to go out of the package.  Not so.  You actually have to dip them in hot oil so that they don’t break.

Pay careful attention to these directions and you’ll be cool (and have a bag of flour nearby in case you start a grease fire).  Get a skillet and fill it up with oil where it will completely cover a tortilla.  Heat up the oil a little bit more than Medium High; you are going to want it to get hot enough that when you dip the tortilla in with tongs it immediately starts bubbling up.

Two Scoops is showing you how to cook the corn tortillas in the hot oil. Be careful not to burn down your house in this step.

When the oil is nice and hot, have a plate with a paper towel square on it.  Dip the tortilla in the oil for a couple of seconds, flip it to the other side, hold it above the oil and let the excess drip down, and then place it on the paper towel.  Put another paper towel square on top of it and repeat the process.  You are eventually going to have a stack of tortillas alternating with paper towels (kind of how you you get cheese slices separated by paper from the deli).  Do this with the exhaust fan on high (so you don’t trip your fire alarm) and BE CAREFUL.  The oil is VERY HOT!  Remember that if a fire does happen, use flour and NOT water to put it out.

While you are cooking your tortillas, place your chopped onion in a skillet nearby with a little bit of oil and saute them where you get a little bit of brown edges.  This will probably be done around the time you are finished with the tortillas.  Place the onions to the side and go and shred the meat from the chicken.  If you buy a cooked chicken from the grocery store, try to get all the meat you can off of it and shred/dice it up using both the white and dark meat.  Otherwise, cook your chicken breasts through and shred the meat.

Mix the chicken, onions, cheese, and diced green chiles (that you have defrosted and de-skinned) all together in the bowl.  I found that the best way to do this is with you hands so that you can get everything mixed up really good.

The chicken, onion, cheese, and green chile mixture. Your hands are a much better mixing utensil than a spoon (just be sure to wash them).

You are now ready to get your sauce going.  Melt the 1/2 cup of butter (one stick) in a pan and mix in the 4 TBSP of flour on Medium High to get good mixture.  You are then ready to stir in the chicken broth for a little while followed by the sour cream.  You will notice chunks that appear in the sauce, keep stirring until you get a nice thick sauce without any lumps.  This is crucial and will make a good sauce; if you rush it will be kind of runny and the ingredients won’t blend together.

Do you see any lumps in the sauce? Nope. Be sure to take your time and you'll get a good, thick, and consistent sauce.

While your sauce is simmering, start rolling your enchiladas with a handful of chicken mixture in each.  Line them up in the pan, and once you are through you should have a 9×13 pan and a 8×8 pan filled with them.  Pour the sauce over both the pans and place them in the preheated 350F oven for 20 minutes. Once the time is up, get ready to eat some of the best enchiladas in the world!

The finished product. Enjoy!