I just love a good Mexican food. I can’t tell you how many times I have gone to a Mexican restaurant and been disappointed in the food. I tend to like the food I make at home. I make great guacamole and amazing tacos. I have a recipe for chicken tacos that I just love as well. So today I looked at the city of San Antonio, Texas and found three Mexican restaurants that caught my eye that I will have to visit when I get to San Antonio.
Wapo Taco is located on the northwest corner of 410 and Babcock. They are proud to say they are not a Tex-Mex kind of food. Their goal is to provide authentic, affordable, delicious Mexican food. They offer non-traditional and traditional plates that will allow everybody in your party to find the food they want.
Owned by the Trujillo’s, they come from a small town in Mexico called Tala, Jalisco. Tala, Jalisco and is known for their government-operated sugar refinery. Tala is about thirty kilometers west of Guadalajara.
Their first restaurant in 1999 was in Indianapolis, Indiana which was followed by another in 2001 and their third was in 2004. Wapo Taco was opened on June 1, 2016 using the successful recipes they used for their first three restaurants.
They have rave reviews online that gives them a four-star rating.
Rosario’s, located in Downtown-Southtown, has food critics giving them praise all the time. Voted “Best Mexican Restaurant” in San Antonio and Critics’ Choice for “Best Restaurant to Take Out-of-Town Guests” has both locals and visitors putting this place on their Bucket List.
Owner, Lisa Wong, started her journey in restaurants at the tender age of eighteen when she took seven thousand dollars of her college funds and opened her first restaurant. It was an instant success and Lisa has not looked back ever since.
Lisa is a native of San Antonio with a mix of Chinese and Mexican descent. Her father owned a Chinese restaurant and her mother mixed up amazing Mexican dishes in their home kitchen. This inspired Lisa to go out on her own and be an entrepreneur. When Rosario’s was in bankruptcy court in 1992, Lisa saw the opportunity to purchase it and reestablish it in the Southtown/King William area. Seven years later, she moved the restaurant to a larger location with ten thousand square feet. That was triple the size of the original restaurant.
Lisa’s generosity knows no bounds. She is active in her community donating then thousand dollars to The Children’s Shelter and twenty-five thousand for Katrina relief. Her awards and recognitions are too numerous to list in this article.
Today it is a place where the artists, politicians, musicians and the who’s who love to dine. No wonder Rosario’s has over twenty-five hundred rave reviews on the web.
Paloma Blanca Mexican Cuisine, located at 5800 Broadway St., opened in 1997 with the vision of practicing the Golden Rule. They will always treat and work with their guests as they would want to be treated. Located at they have an open and airy atmosphere that keeps patron coming back.
Richard Peacock, Jr. is the President of Paloma Blanca Mexican Cuisine and has been a part of the company from its inception. While he does not work in the restaurant, he does oversee the day to day operation. His full-time job, a commercial real estate agent, at his father’s brokerage firm gives him the ability to give back to the community. He is a former Chairman of the Terrell Hills Planning and Zoning Commission, he also served as President of the Texas Cavaliers Charitable Foundation.
Vice President and General Manager, Nelly Mendoza got her start in Paloma Blanca Mexican Cuisine as a hostess in 1998. She was born and raised in Veracruz, Mexico was only seventeen when she moved to San Antonio and started working in the restaurant. Since then she has moved up the ranks with her hard work ethic to be named VP/GM in 2003. The restaurant serves over thirty-five hundred meals a week and employees over seventy-five people.
People love to post about them on the internet and give them over a four-star rating.
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Next time you are in a restaurant, ask the owner/manager when their last hood cleaning was done. They should be able to show you a certificate from their hood cleaning company that it is done quarterly. Having a thorough hood cleaning done on a quarterly basis reduces not only the risk of grease fires but food contamination as well.
We were amazed so see their facility was so efficient. They had a small office with a large attached warehouse and three trucks outfitted with hood cleaning equipment. The warehouse stores the chemicals and extra parts needed to keep the trucks fully inventoried. They made a decision years ago to keep at least three of everything in stock because there were a couple of times the trucks needed something, and they had to wait days for shipping or worse yet weeks if the items were back ordered.
The third day we met our friends for breakfast downtown in