As the days grow shorter and cooler, there's nothing quite like the joy of gathering around a table with friends and family for a spread of delicious, heartwarming vittles. In this winter issue of Edible San Antonio, we’re celebrating the season with a dash of festive flavor, including some mouthwatering holiday recipes that are sure to bring a bit of extra cheer, we hope.
We’re also thrilled to introduce you to Isidore, the new hyperlocal gem nestled in Pullman Market at the Historic Pearl. This restaurant takes sourcing to the next level by foraging for ingredients around the city. You'll be amazed by the fresh treasures they uncover right in our own backyard.
Then, of course, we couldn't talk about local food without shining a spotlight on one of San Antonio’s culinary icons: Chef Johnny Hernandez. Famous for La Gloria, Hernandez is bringing fresh energy to historic La Villita, with exciting new city-wide festivals celebrating San Antonio’s dynamic history and culture through food. Don’t miss our feature on his latest ventures. He’s got so much more in store for all of us.
And, if you're curious about how food connects to sustainability, our story on Gardopia Gardens is a must-read. They’re empowering the next generation to grow their own food, embrace healthy eating and become better ambassadors for both the city and the planet.
Next, for all you coffee aficionados, we’ve rounded up some of the best spots in town for a cozy cup of joe — perfect for these chilly mornings. As the city has expanded its culinary offerings, so too, has its attention turned to crafting the perfect cup of coffee. Keep reading and find out where. Finally, don’t forget to check out our "What's on Our Counter" section, where we spotlight tasty new products like this year’s H-E-B Quest for Texas first-place winner, a truly authentic chorizo paste. Plus, the culinary buzz continues in our "Notable Edibles" section with the latest culinary news, restaurant openings and more.
I’ll give you a hint — there’s a hot new brunch (and sometimes dinner) spot in Olmos Park, and one of San Antonio’s wineries just won a prestigious award for a smooth red you’re going to want to make friends with this holiday. As always, it’s an exciting time for our city’s culinary scene, and we can't wait for you to imbibe every scintillating detail!
Drink In “The Culture” with Puro Tepache
Born in Mexico City, Emmanuel Casasola and business partner Kevin Rodriguez became acquainted while working together in a pharmaceuticalrelated arena. As their friendship blossomed, so did the idea to start making tepache commercially, and they happily launched Puro Tepache in January of this year. What is tepache, you ask? It’s a traditional fermented beverage sold in working class barrios in Mexico. Made from the rinds, peels and cores of pineapple, it’s a low alcohol product, typically 1–3 percent ABV. However, in this case, the yeast is eliminated during the fermentation process by use of a lactobacillus, resulting in a product that is below 0.5 percent ABV. The origins of this beverage date back to pre-Columbian Mesoamerican Nahua populations. Originally made from corn (maize), several variations of the recipe have survived.
Puro Tepache contains piloncillo, monk fruit extract, cinnamon and cloves. It’s a slightly sweet probiotic, with a soft hint of effervescence that’s meant to be consumed cold. The enterprising duo is extremely enthusiastic about their creation.
“Not only do we feel that there’s a growing niche market at the national level for non-alcoholic beverages, it’s also a great cocktail mixer,” shares Casasola. “For us, this is a passion project. It reminds people about their origins, and we’re proud to bring them joy while helping to keep San Antonio connected to its Mexican heritage.”
PURO TEPACHE is currently available at Sprouts grocery stores. For more information, visit purotepache.com.
Paste Wins the Gold
This year, San Antonio-based Hess Street Foods’ Original Chorizo Seasoning Paste claimed first prize in H-E-B’s annual Quest for Texas Best competition. Being selected from 470 applicants across the state earns owner Maria Flores Texas-sized bragging rights for her wholesome product which can be used to make your own authentic chorizo or give any dish a tasty kick. Flores, who moved here from Coahuila, Mexico with her husband Luis, started her company in 2023. The genesis was the heirloom recipes she inherited from her grandmother.
“Before he returned to Mexico, my grandfather who had moved here in 1955, lived on Hess Street,” says Flores. “I named my company in his memory. My grandmother, Abuela Licha, started making chorizo from a traditional recipe to support her family after my grandfather died.”
Besides being awarded a tidy sum for their efforts, the real plum for all winners is getting product placements on H-E-B store shelves. In the meantime, you can procure Hess Street Foods Abuela’s Original Chorizo Seasoning Paste and Mexican Chorizo Seasoning online at hessstreetfoods.com and at select farmers markets.
If you live in South Texas long enough, you will eventually be exposed to chicharrones, or fried pork rinds. This popular snack is also a staple in many other regions around the world, including Latin America, Spain, Guam and the Philippines. But what you may not have tried yet are the sinfully delicious Coco Chops. Produced just south of San Antonio, in Pleasanton, these air-fried, chocolatecovered chicharrones are the brainchild of Enrique Treviño, who some might call a mad genius. Coco Chops come in several different flavors, including milk, white or dark chocolate, as well as a spicy dark chocolate with chile version that’s so addictive they have customers clamoring for more week-after-week. To snatch yours, visit The Pullman Market or find at several other area locations, listed online at thoughtfulsnacksstore.com/locations.
Lucky Dog Bakery and Boutique Knocks it Out of the Dog Park
Touting themselves as "the kind of store your dog would build," Lucky Dog Bakery and Boutique is a one-stop shop for homemade dog treats and other pet products. "When we started the business ten years ago, my partner Mike De La O and I had envisioned that we would eventually open an actual brick-and-mortar location. But then, when COVID happened, we decided to stick with just featuring our products at local farmers markets,” recalls owner Terry McCarty. “Mike passed away, and now it’s just me. All our products are homemade. I have a building behind my home that we use to bake our dog treats. Bones and chews are sourced from local farmers and ranchers and dehydrated in-house.”
Choose from a wide selection of bones, chews as well as home-baked treats available in 15 different “wonder-wooful” flavors, including CarrotBanana, Beef Stew, Bacon & Cheese, Banana-Honey, Salmon-Garbanzo, and Chicken-Lentil Veggie. Also, a must have for the season, the AppleBacon Pup Cakes and the Peanut Butter-Pumpkin “Woofle.”
Track them down at the following Farmers Markets: Alamo Heights Farmers Market at the Quarry, SoFlo and Arbor Park or order online at luckydogsa.com.
Olivier J. Bourgoin has been a wine broker and consultant, as well as a freelance writer, who has been involved in these industries in and around the greater San Antonio area for more than 25 years. A native of France with family roots deep in the wine producting region of Burgundy, he is known as "Olivier the Wine Guy" and featured as such on a local weekly radio segment for 20 years.
Chorizo
WORDS BY OLIVIER J. BOURGOIN (AKA OLIVIER THE WINE GUY)
Top Right: Coco Chops Photo by Kimberly Suta Bottom Left: Photo by Lucky Dog Bakery
Top Left: Photo by Pure Tepache Bottom Right: Photo by Hess Street Foods
“KRAZY” FOR KATSU
Krazy Katsu, home to an eclectic menu of Asian-inspired sandwiches, rice bowls and other goodies like kimchi fries, got its start from a deceptively simple chicken sandwich that’s so crispy, juicy and flavorful that they have quickly built a loyal following. Owners Phillip and Jessica Gonyea launched Krazy Katsu in a former boxcar at The Yard in Olmos Park in 2022. Today, they also serve patrons from their food truck at El Camino’s downtown location. Their menus are rather expansive for what some might call “a hole in the wall” and feature a delectable variety of satisfying eats. This includes the Pandan Smash Burger, made with two American cheesecovered smash patties, grilled onions, pickles and Kewpie mayo bookended by Pandaninfused buns. The fragrant pandan leaves are frequently used in dishes across Southeast Asia. The K-Pop Sandwich is another inventive item on the menu and contains a pankobreaded chicken breast, house-made Hwoarang (barbecue gojuchang) sauce, and Japanese-pickled cucumbers, all on a scratch-made Ono bun. Keep an eye out for these “Krazy” kids before they take over the neighborhood, although we don’t think anyone will mind!! Learn more at krazykatsu.com.
FULL BELLY EXPANDING (LITERALLY & FIGURATIVELY)
Popular brunch spot Full Belly Cafe + Bar recently opened a second location in Olmos Park with an expanded menu that includes dinner on weekends. Restaurant industry veteran Blade Haddock launched Full Belly in Stone Oak just prior to the COVID-19 outbreak, and this first location remains a testament to his divinely over-the-top brunch menu that not only survived but thrived. The new location boasts shareable dishes such as Swedish pancakes, gochujang Brussels sprouts and barbacoa stuffed peppers. Entrees include green eggs and ham, featuring pork ribeye, a cheddar potato cake and avocado sauce; lobster eggs Benedict; and hobo wagyu meatloaf, which comes topped with a bourbon demi-glace on toast. Fans of the Northside eatery will be thrilled to find the Pink Hippo Eggs, a Parisian baked eggs dish, on this new menu so there’s no wasting time. Go brunch or go home!
Learn more at fullbellysa.com.
MAX & LOUIE’S INTRODUCES A NEW MEMBER TO THE “FAMILY”
Drew Glick, owner of ever-popular Max & Louie's New York Diner on the Northside, has opened an exciting new establishment right next door — Melvin’s Homemade Ice Cream and Espresso Bar, located at 226 W. Bitters Road. Glick named the ice cream shop after his father, continuing a naming tradition established with Max & Louie’s, where the diner was inspired by Glick’s great uncle, Max, and grandfather, Louie.
Melvin’s, which operates attached to the diner at the Embassy Oaks shopping center, looks and feels similar to Max & Louie's with a focus on classic design. Melvin’s offers homemade ice cream (served in a cup, between cookies, or in a cone), specialty coffees, espresso drinks, teas and lattes, housemade desserts and quick breakfast bites. It’s the perfect complement to the popular dishes served just next door. Learn more at maxandlouies.com.
CHAMOYS TO CHA-BOIS
When sous chef Anthony Hernandez isn’t cooking up incredible dishes at Ocho, he’s hard at work on a culinary side project called Cha-bois. Hernandez calls his creations centered around natural chamoys — savory sauces and condiments in Mexican cuisine made from pickled fruit — chef-driven ‘hood eats.’ “That means taking the classics that a lot of us have eaten our entire lives, whether it was our abuelita’s family recipe or a cheap ‘struggle meal’ and reimagining it from a chef’s
perspective,” says Hernandez. So far, Hernandez’s Cha-bois offerings run the gamut from braised short rib fideo loco and orangezested arroz con leche to marinated asada plates with his mother’s should-be-famous arroz. Hernandez explains he’s fascinated with chamoy because, although it is commonplace in San Antonio’s culinary culture, not many people know the history or the varieties. Hernandez has been offering Cha-bois via his pop-up concept, Milpa Boys, but is now focused on providing his Cha-bois at stand-alone popups and takeovers, which also feature seasonal creations such as warm chocolate that is based on his abuelita’s recipe and pumpkin-spiced arroz con leches. You’ve just got to try it to like it! Learn more at Insta @chaboi_chamoyy.
COOKIES FOR A CAUSE
The Cherry St. Bicycle Co-Op, an East Side nonprofit devoted to helping neighborhood children gain access to bicycles and healthy, affordable foods, is offering some sweet treats to further their cause. The co-op now sells Baby Cakes, a brand of organic, homemade “Chocy-Chip Cookies” made with premium, all-natural ingredients like unbleached organic flour, real butter and organic brown sugar. The cookies have no artificial sweeteners or GMOs. Residents in the Dignowity Hill neighborhood and downtown can easily order a dozen of these scrumptious cookies for delivery via either electric car, bike or even carriage — the latter cheekily dubbed Princess Baby Cake. To order, go to cherrycoop.com.
GROCER APP GROWTH
H-E-B has teamed up with Jow, a Paris-based startup, to allow customers to seamlessly order ingredients derived from a database of quick, easy and quite impressive recipes. The recipes are tailored to fit a customer’s dietary restrictions, dislikes, favorite brands, kitchen equipment and even household size. Customers can submit their order via their grocery store online for delivery or pickup and can add their usual weekly preferred grocery items to their carts to make follow-up visits easier. The app’s creators say Jow serves as a digital personal shopper that helps people eat healthier by focusing on fresh ingredients, and discourages food waste by keeping food size proportions in check. Sounds like a win-win! You can find the free app on your mobile device’s app store!
B OBBIE'S
CAFE
TAKES ITS BRUNCH OF CHAMPIONS TO THE NORTHSIDE
Bobbie's Cafe, a family-owned haven for comfort food on San Antonio’s Southside for decades, recently opened their first Northside location at 606 Embassy Oaks, formerly Magnolia Pancake Haus. The husband-and-wife team, Ana and Greg Ferris, are thrilled to bring their hearty, beloved fare to a new neighborhood. In the fall, the pair also relocated their 52-year-old Southside eatery from 6728 S. Flores St. to 1922 Goliad Road, taking over the former Neptune's Seafood House spot. Bobbie's Cafe has always been a locals’ favorite, thanks largely to their signature Southern-style dishes, such as chicken fried steak and eggs, biscuits and gravy, and their farmhouse breakfast. They also make a mean plate of enchiladas, if anyone’s asking. The owners share that the new locations both provide more seating in an effort to reduce the ever-growing lines of hungry diners you might have encountered at their old location. Go on, get those grits at bobbiescafe.com.
‘DINE’ WITH AN ARTIST
The San Antonio Department of Arts and Culture is presenting an exhibit, “Dining with Rolando Briseño: A 50-Year Retrospective,” through February 9, 2025 at Centro de Artes Gallery in Market Square. This fascinating retrospective chronicles Mexican-American artist Rolando Briseño’s 75 drawings, lithographs, paintings, photos, public artworks and pieces that blend art, culture, social causes and food traditions to tell the story of Mexican Americans over the past 70-plus years. Born in San Antonio, Briseño’s visual creations reflect his upbringing and the journey of Mexican Americans, including lasting cultural traditions, such as food and how it brings together family and community. In the exhibit, Briseño uses food as artistic building blocks, assembling model buildings from dough and corn tortillas with varieties of chiles serving as pigments. "My work represents a reconciliation of nature and culture that include macro/micro natural elements,” says Briseño. “Tables and food are depicted as manifestations of culture, symbolizing the cosmic forces all around us.” The exhibit is free. Learn more at visitsanantonio.com
FRANCISCO ORTIZ
A native San Antonian, Francisco Ortiz has been a local journalist for more than 25 years, having worked full time or freelanced for several area news publications. When he's not writing or editing, he enjoys hiking, reading, and watching or playing basketball.
Top Left: Photo by Cha-boi's Bottom Right: Photo by Bobbie's Cafe
Top Left: Photo by Krazy Katsu
Middle: Full Belly photo by Kimberly Suta Right: Photo by Melvins
Cornucopia Popcorn
Shop these local gifts
Araya Artisan Chocolate Gourmet Gift Boxes
Sumptuous gift boxes filled with single-origin chocolate pieces made right here in Texas and shipped nationwide.
$30-$110 arayachocolate.com
Nature's Treasures of Texas Stone Fragrance Necklaces The perfect accessory to carry your favorite oil or perfume. $17.99-$27.99 naturestreasuresatx.com
For the Bees: A Handbook for Happy Beekeeping by Tara Dawn Chapman
What to expect the first year of beekeeping and beyond.
$26.95 utexaspress.com/9781477329511
Red Bird's Tea Towels Kitchen towels with a perfect blend of style and functionality. 100% cotton Size 19”x28” redbirdshouse.com
Popped locally in Austin, TX using Non-GMO corn, real cane sugar & a little love! Get 10% off using code Edible10
$25-$85 PopcornDelivery.com
Gift the Ultimate Foodie Experience with a Multi-Day Boot Camp or Single-Day Class at The Culinary Institute of America San Antonio AA world-class culinary college in the heart of a culinary mecca and UNESCO-recognized Creative City of Gastronomy is a great recipe for fun, flavor, and feasting. Cook, learn, think, and eat like a chef under the guidance of the CIA’s expert chef-instructors. This is a gift your loved ones won’t forget! ciafoodies.com/tx-classes
The Fancy Marshmallow Co.
Indulge in a marshmallow wonderland this holiday season with The Fancy Marshmallow Co.! From delectable marshmallow treats to holiday-themed goodies, their locally made, gift-ready delights are sure to sweeten your celebrations. Gifts start at $10 thefancymarshmallowco.com
Remington Family Distillers Premium Liquors
Handcrafted in Austin rfdistillers.com
Windy Bar Beef
1 00% locally raised and fed in the Texas Hill Country. Quarters and halves available. Perfect for sharing with family and friends. windybarbeef.com
Edible San Antonio
Subscribe to the magazine for $35 a year. ediblesantonio.com
Johnny on the spot
LOCAL CHEF HAS BECOME HOUSEHOLD NAME IN SAN ANTONIO
Johnny Hernandez is a veritable household name in San Antonio, synonymous with authentic Mexican cuisine. He has so many restaurants and concepts (about eight, he says) in the works that it’s challenging for even him to keep track. But Hernandez’ world isn’t just chef-driven, it’s also communitydriven, and it all started with family.
H is dad, Johnny Hernandez Sr., set the bar by lending a hand to folks in need, helping out at the family’s church, cooking at events, and teaching his kids the joy of service, commitment and hard work.
“Dad would always say to give more than you receive, and ‘to whom much is given, much is expected,’” says Hernandez. “He lived by that, but it wasn’t until thirty years later after Dad had passed away, and I drove by the house we grew up in on the Westside — it’s about the size of my living room now — and thinking about the words he would say and how they impacted me. We didn’t have a lot, but we always felt very blessed, like we had everything. And that’s rare.”
It was after his dad passed that Hernandez took off for New York to earn a degree from the prestigious Culinary Institute of America. After graduating, he launched his first catering company in San Antonio, followed by his first restaurant, La Gloria, 10 years later at the Historic Pearl.
“ I’ve been catering for 27 years,” says Hernandez. “It prepared me for battle. It’s the hardest thing to do in our industry — to do it well and at a high level. I was the first one in town to bring in international flavors, the first doing sushi bars. My career has been very
well-rounded, from community, business and creative to going into the restaurant industry.”
O ne of Hernandez’ current projects dovetails back to his childhood love of history, culture and food. His company has taken over the programming for Maverick Plaza in the La Villita Historic Village as they lay the groundwork for three new restaurants, including an Alsatian concept, a Texas barbecue joint and Hernandez’ Norteño Tejano eatery. They also have an outdoor kitchen used for teaching during events and have launched a residency program.
“It all ties back to our food heritage and where those traditions come from — the different cultures and nationalities that settled here,” he explains. “I was very involved in helping San Antonio get recognized as a Creative City of Gastronomy by UNESCO, and I want to continue to share that story of our cultural history. I’m really focusing on the cultural influences that shaped San Antonio in its earliest years of establishment.”
In the meantime, if you visit Maverick Plaza for Market Days on Saturdays, you can expect to see La Villita flourishing with festivals year-round, including Dia De Los Muertos, Oktoberfest, and a celebration of the Indigenous groups that dwelled on this land before colonization.
“ We’ll really be bringing the village to life during the holidays in honor of the Alsatian holiday markets, with music and food,” says Hernandez, with a little zest of anticipation.
L a Villita was the brainchild of Mayor Murray Maverick, whose original mission was for the space to serve as a working artisan village. The new concepts and events Hernandez and his team are implementing align with Maverick’s original mission, but with the addition of a culinary component. Although the restaurants aren’t anticipated to be completed until 2026, the event programming is well underway, and a new coffee bar is already open daily.
A s if that’s not enough to keep this chefrestaurateur busy, Hernandez’s team has plans to open a second Super Bien (there’s already one in the San Antonio International Airport in Terminal A) downtown. This Tex-Mex
cocina, the first of its kind for Hernandez who typically focuses on authentic Mexican cuisine, touts breakfast tacos with homemade corn or flour tortillas, burrito bowls and wraps. True to his roots, Hernandez is determined to keep everything in his kitchens, including Super Bien, scratch-made.
A nd, the next time you’re at a Spurs game, check out the new tequila fusion bar upstairs at La Gloria. Although The Fruteria is more known for this type of programming, Hernandez says it’s delicious. He also has a new La Gloria location at Brooks City Base that features Mexican grilled specialties, such as cabrito (goat), pork ribs, whole chicken and other authentic Mexican street eats that are grilled using the traditional Mexican live-fire cooking method over mesquite.
I f you haven’t been to Burgerteca at Blue Star in awhile, now might be a good time because not only does this eatery serve up Mexican-inspired burgers, but they’ve also just added a Margarita Garden along the Mission Reach River Walk extension of their patio and opened Southtown Coffee, which features traditional Mexican brews like café de olla. Hernandez was proud to share that Southtown sources cocoa beans from the Mexican state of Tabasco that they then hand grind. They also serve their coffee in handmade clay vessels. It’s this level of commitment and attention to every aspect of his craft that makes Hernandez a true legend.
I get a lot of satisfaction from knowing I have motivated and inspired others to pursue a dream, like start a business or open a restaurant or a food truck,” Hernandez says of his work. “Dad was always like, ‘Set an example. You set it and you live it.’”
Kimberly A. Suta is editor of Edible San Antonio, a filmmaker, food writer, event planner, culinary tour guide and has a media company called Homegrown Chef. She loves nothing more than sharing the phenomenal food, chefs and restaurants that San Antonio and Texas have to offer.
Award-Winning Wines. Awe-inspiring Views.
Founded in 1998, Driftwood Estate Winery a bluff overlooking our Estate Vineyard gorgeous Texas Hill Country from which enjoy our 100% Texas grown, award-winning
In 2023, we were honored with ten medals San Francisco Chronicle Wine Competition, medal for each wine entered. The medals
Double Gold and 3 Best of Class! We also offer Craft Brewed new Driftwood Brewery.
As a veteran and family-owned-and-run business for the past we were the first commercial vineyard in Hays County. Whether marking a special occasion or taking a moment to enjoy life’s while taking in the view, our wines or beer are perfect for whatever got planned.
Winter squash, from acom and buttercup to kabocha and red kuri
And as always, pick those 'P's: pecans, pomegranates, pumpkin.
Grapefruit, kumquats, Meyer lemons, oranges, satsuma and other citrus
For more information on farmers markets, seasonal recipes and what's in season, visit ediblesanantonio.com
Warm Wassail
Recipe and photos by Pauline Stevens
Serves 4
4 c. apple cider
1/3 c. fresh orange juice
4 orange slices
4 apple slices
½ c. fresh cranberries
6-10 cloves
2 cinnamon sticks, broken into pieces
2 anise stars
1/3 c. agave syrup (optional) Sprigs of rosemary (optional)
PREPARATION
Combine all ingredients in a large pot and let it simmer on low heat for 15-20 minutes.
Serve hot, adding 1 slice of apple and 1 slice or orange to every cup, sweeten with agave if desired and garnish with rosemary.
Almond, Orange & Cranberry Cookies
2 T. cranberries
1 orange, zest only, no white pith
½ c. powdered sugar
8 oz. unsalted butter, diced, room temperature
½ t. cornstarch
2 ¾ c. all-purpose flour
¾ t. almond extract
2 ½ oz. sliced almonds Pinch of salt
1 t. chopped Rosemary (optional)
PREPARATION
Chop cranberries very small or use a food processor to get small pieces, set aside. Prepare orange zest, set aside. Mix powdered sugar, butter, cornstarch, flour, almond extract, sliced almonds and salt until well mixed. Add chopped cranberries and orange zest (and rosemary, if using). Do not over mix but make sure all ingredients are well incorporated. Transfer dough to cling wrap, press together and shape into a log. Freeze for 1 hour. Preheat the oven to 350°. Cut dough into ¼-inch discs and place on a prepared tray with parchment paper. Bake for 13-15 minutes until golden brown.
Beside her passion for photography, Pauline Stevens enjoys traveling and baking. She also visits every possible farmers market, even between frequent visits to NYC where her quadruplet sons live. Follow her store on IG @redbirdshouse.
Recipe and photos by Pauline Stevens
Gardopia Gardens
THE ONLY THING THAT STAYS THE SAME HERE IS CHANGE
With everything happening at Gardopia Gardens on the Eastside of San Antonio, it’s hard to believe the organization only turns 10 next May. The nonprofit, founded by CEO Stephen Lucke, can be described as a community garden, farmer’s market, nutrition and agriculture advocacy organization, conference organizer, and even garden media producer. Yet, ask anyone working in or attending local schools about Gardopia, and they’d likely use another description: educator.
Before founding Gardopia in 2015, Lucke and Gardopia have worked with San Antonio students from the beginning — Lucke was volunteering to teach gardening, sustainability, and healthy habits to students while in college before he started his organization in 2015. Given the scope of Gardopia’s mission, the school initiatives had to start small. In 2015–2016, Gardopia had three partnering schools, a number that steadily grew until Gardopia secured its first USDA grant in 2022. After that financial boost, the organization started working with more than 40 schools and hired Gardopia’s first chief learning officer, Sherry Lim. By the end of the 2024–2025 school year, Lucke says the goal is to partner with nearly 75 schools across 11 districts.
“We’ve really created an industry that didn’t exist in San Antonio — garden-based learning,” Lucke says. “There are an organization or two; Texas A&M AgriLife and the Bexar County Master Gardeners have been doing this, but the model isn’t quite the same. Between 2012 and 2015, there may have been a school garden or two, but it wasn’t really thriving. Now, school gardens are really a thing. That’s a success; we’re changing an ecosystem.”
Gardopia primarily works with K-12 students, with a focus on the elementary grades. When the organization partners with a school, it commits for the entire academic year, creating an experience that is more impactful than one afternoon of planting. Class times vary but range from 30 to 90 minutes (longer times are for field camps) and involve hands-on learning, such as building garden beds, planting and harvesting.
Lucke says Gardopia visits partner schools at least once a month but most weekly. “So, for a monthly school, that’s nine times a year and, weekly, it’s 30 times,” he says. “We usually work with multiple classes too—at minimum, we’ll do two classes back-to-back. At some schools like Young Women’s Leadership Academy, we work with over 10 classes a week.”
Over the past decade, the Gardopia team has developed a 15-unit curriculum. All of Gardopia’s primary staff members have backgrounds in sciences, so the units feature evidence-based practices and a focus on STEM. Topics range from basics such as garden design and
construction to more granular subjects like soil science, irrigation, budgeting and marketing.
“We take students through a succession [of topics] and tie it to essential knowledge and skills,” Lucke explains. “It’s stuff they’re learning in the classroom when we’re not there and topics they get tested on in the STAAR test. So this is real experiential learning and students retain the knowledge because it’s all hands-on. The kids love it. They want to get outside because they’re inside most of the time.”
Even with this year’s increase in scope, Lucke and Gardopia aren’t done. As a macro-goal, Lucke wants Gardopia to inspire and create the next generation of diverse, young farmers. He notes the average age of a farmer in the U.S. is around 58 and that about 97 percent of agricultural land is owned by Caucasians. Gardopia recently earned another USDA grant that will fund the creation of a video version of their curriculum. More schools, whether around San Antonio or elsewhere, will soon be able to grow minds as fast as Lucke grows gardens.
“We just want more capacity to help San Antonio be healthy,” he explains. “We’re one of the least healthiest regions, South Central Texas. We don't have mountains, so we can’t go hiking. We don’t have beaches, so we can't go swimming. We don’t have bike lanes. So what can San Antonio do to be healthy? Everyone here can garden, I’m a firm believer in that. If we can get those in every neighborhood, school, or church, the sky's the limit to turn this around.”
San Antonio is already known as a foodie town, Lucke concurs, but perhaps it’s time we focus on foods we can cultivate ourselves.
No one’s suggesting we get rid of tacos and barbecue, but there is certainly plenty of room to grow.
“Let’s grow some cilantro, let’s grow some peppers, let’s get goats and make some goat cheese in San Antonio,” Lucke continues. “Are we where we need to be? Not yet, but we’re headed in the right direction.”
To learn more, visit gardopiagardens.org.
New Year’s Cheers Starts Here
Savor Organically Farmed Wines, Delightful Lunch, and Breathtaking Views
WORDS BY NATHAN MATTISE
Nathan Mattise (@nathanmattise) is always working to perfect his sourdough bagels. He also enjoys bocce, amaro, road trips, and a good playlist.
Photo by Gardopia Gardens
A Well-Foraged Adventure
NEW RESTAURANT ISIDORE OFFERS UNIQUE DINING EXPERIENCE
Foraging for food is an ancient practice that likely began when the first human walked the Earth almost three million years ago. Now that procuring food is as easy as a quick jaunt to the store or pressing a few buttons on your phone and having it delivered, sadly, foraging has gone the way of the dodo.
Yet, there are a handful of chefs who still value the surprise of discovering wild food growing on public lands, in forests, along rivers and even in urban areas. For example, Chef René Redzepi’s worldrenowned restaurant in Copenhagen, Noma, has not only earned a name for itself as a foraging-focused restaurant, but three Michelin stars to boot.
In San Antonio, while some chefs may forage to supplement their menu, none (that I know of) have made it a primary focus of their restaurants — until now.
I sidore, which opened its doors in August inside the Pullman Market at the Historic Pearl, has dedicated itself to foraging wild food and preserving ingredients. The restaurant offers an elevated dining experience with a menu that’s hyper-seasonal and focused on Texas ingredients, including those from local ranchers and producers. Even the decor reflects the art of foraging with shelves filled with found objects like deer antlers. The space is meant to feel as natural and organic as the flavors it serves. Chef de cuisine, Ian Lanphear, helms Isidore’s foraging program and has been passionate about it for decades.
“I guess I got into it as a kid eating things out of the backyard that my mom had showed me. Then later, when I began cooking, I started to connect the dots. It was a trend in the food scene, and I also got into camping and hiking, so it was a way to combine all of those elements together,” says Lanphear.
L anphear confirms that, to his knowledge, there’s no other San Antonio restaurant that forages to the depths that they do at Isidore. The current menu features several foraged ingredients, including juniper, wax myrtle and Texas black persimmons, which I wasn’t even aware existed but am now completely obsessed with. Evidently, you can find them growing in the wild all over San Antonio. Isidore is also currently using beet succulents on the raw bar and the native perennial Hoja santa for fish entrées.
“Most of our dishes have something that has been foraged, whether it’s an oil, salt, pickled or fermented ingredient. There are a lot of unique things specific to the region of Texas — lots of plants that have historical and cultural significance, and we’re able to showcase that, as well as other ingredients that might have otherwise been forgotten. The best way to find them is walking,” says Lanphear.
A lthough it might sound a little “wild” to eat at a restaurant showcasing ingredients plucked from an untrodden path somewhere around the city, most guests are pleasantly surprised by how approachable the menu is.
At the moment, the menu includes a cobia crudo with watermelon and wax myrtle; their addictive popcorn chicken with house hot sauce and a popcorn velouté; a nabe, a Japanese-style of hot pot with farm vegetables, Texas grains and mushroom dashi; a heritage half-chicken with pesto rosso, salsa verde, served with sourdough cecamariti pasta; and Lanphear’s favorite, an ingenious dish dubbed yuba and cream.
“It’s simple but very technique-driven. The focus here is on Texas dairy. We make our own fresh cheese in-house that’s filled inside a milk skin, then covered in a reduction of heavy cream and Oro Bianco fat. It’s basically a dairy dumpling … it’s cheesy, rich, delicious. It’s been pretty mind-blowing for our guests,” says Lanphear.
One of the most admirable and impressive aspects of Isidore is, just like the theory of the holographic universe in which every part contains the whole, so it is with all of the food concepts at the Pullman Market. They have a symbiotic relationship of sorts where nothing goes to waste.
“Fife & Farro makes fresh mozzarella, so we take the whey which would otherwise be discarded and use it on our menu,” explains Lanphear.
It’s easy to see that every step Lanphear has taken from foraging in his backyard with his mother to working with chef Michael Sohocki at Gwendolyn, which strictly showcased local ingredients, to offering specialty pop-ups through Naibor, has led him down a well-foraged path to an idyllic new home at Isidore.
Keep an eye out for happy hour and other creative programming hosted on the communal patio next to the restaurant, likely highlighting their selection of superb American whiskeys and some lost things which Lanphear has blissfully found and subsequently transformed into irresistible delights. To learn more visit, isidoresatx.com.
Left Page: Photo by Kimberly Suta
Right Page:
Top: Oyster selection, red snapper crudo and smoked fish dip
Bottom: Dry aged Wagyu bone in strip with beeswax potatoes, marigold bearnaise
Toasting
Texas Wines
SUPPORT LOCAL GROWERS THIS HOLIDAY SEASON
As we gather around holiday tables, diving into delicious meals and compelling conversations, perhaps indulging in a few favorite traditions and recounting memories of past seasons, I find myself wanting to make everything last a bit longer. The hustle of holiday gatherings, often brimming with anticipation and preparation, can sometimes feel like a blur.
This season, I say let’s relish and recognize the beauty of it all. When my family and friends gather to celebrate, I plan to stretch the seconds and lose track of the clock, devices and other distractions. I want everyone to laugh and linger. One of my favorite ways to foster slowing down is by sharing a favorite bottle of wine, ideally one with a great story.
There’s no shortage of great stories when it comes to the bold ingenuity and unfettered resilience of those dedicated to making Texas wines. If I’ve learned anything in the years exploring Texas wineries and vineyards and interviewing the experts, it’s that the people behind the wines are motivated from deep within — driven by the pursuit of discovery, artistic expression, family tradition or all of the above. Each bottle of wine is more than a product, it’s a deeply personal and unique vision brought to life as the result of tireless labor. And it’s one that, fortunately for us, tastes delicious.
“The largest benefit to buying wine that is 100 percent Texas wine is you know where it’s coming from and it’s supporting our Texas farmers and wine producers,” says John J. Rivenburgh, winegrower, founder of Rivenburgh Wine Incubator and board president of Texas Wine Growers, a nonprofit consortium dedicated to promoting and protecting the integrity of Texas wine through education and policy advocacy.
The organization's work is paying off. According to the Texas Department of Agriculture, Texas is the fifth-largest wine-producing region in the U.S. and the Texas wine industry employs more than 141,000 workers. In addition, more than 500 wineries and 340 growers call Texas home and we have 9,300 acres of vineyards and counting. With roots dating back to the 1600s, Texas can also take pride in being one of the oldest wine-producing states in the U.S. There’s much to
explore and keep us excited. With eight distinct American Viticultural Areas or AVAs (with more pending formal designation) and the numerous grape varieties grown here, you are likely to find a perfect pairing that fits your meal and your personal tastes.
“I wish there was a way to capture the passion we all put into our products,” muses Rivenburgh. A longtime champion of Texas wine who takes pride in mentoring other growers and makers, Rivenburgh emphasizes the importance of relationships in the Texas wine industry and more broadly. “Wine for generations has been a tool to bring family, friends and colleagues together in celebration,” he says. “We all love wine. We all love what we do and our absolute passion is sharing.”
When we pour Texas wine for others, we’re expressing warm Texas hospitality and inviting our loved ones to share in something deep-rooted — the joy of connection and conversation. Wine is a drink to sip and savor. It’s also a fantastic conversation starter. Whether you know a lot or a little about wine, you can have fun observing variations in color, different notes on the nose and palate, the texture of the wine as it touches your tongue, and how it transforms in taste from start to finish. There are many aspects to explore and discuss.
And, if you visit a Texas winery for a tasting or to enjoy a glass in the vineyards, you’re sure to have some great photos and anecdotes to accompany any bottle you bring home.
Finally, if you want to take your holiday meal to the next level, consider Texas wine and food pairings. Serve up dishes with locally sourced ingredients and extend the farm-to-table philosophy to what you drink as well! For me, nothing beats mourvèdre and Texas barbecue on a lovely winter evening outdoors or a New Year’s Eve celebration with local cheeses, local charcuterie and a great local sparkling wine.
If you’re not hosting or firing up the oven this season, Texas wine also makes a great gift or party contribution. A glass of wine can make any occasion special and nurture the practice of taking pleasure in the small moments — even if it just means curling up on the couch or next to the fireplace with a great book or magazine — so be sure to treat yourself and others!
WORDS BY STACEY INGRAM KALEH
Photo by Messina Hof
Toast with Texas Wines
Enjoy these Texas wines, and invite your friends, family and holiday guests to experience some of the best of what the Lone Star State has to offer! The wines on this list really shine in terms of embracing Texas’ terroir and set the bar high in terms of quality. Plus, they support local makers, growers and entrepreneurs, fuel the Texas economy, and move the dial toward increased sustainability. Find a selection in the Texas wine section at your neighborhood H-E-B or local wine retailer or purchase directly from the wineries (they’ll ship to you, too!).
Reds Estate Souzão, Ab Astris
Ab Astris Estate Vineyard, Texas Hill Country
Double Barrel Tannat, Bending Branch Winery
Texas High Plains
Cuvée de L’Exposition Cabernet Sauvignon, Calais Winery
Narra Vineyards Clone 47, Texas High Plains
Estate Montepulciano, Hye Meadow Winery
Hye Meadow Estate Vineyard, Texas Hill Country
Tannat, Kerrville Hills Winery
Rustic Spur Vineyards, Texas Hill Country
Estate Aglianico, Kuhlman Cellars
Kuhlman Estate, Texas Hill Country
Estate Sagrantino, Messina Hof
Messina Hof Vineyards, Bryan
Malbec, Perissos Vineyards
Perissos Estate, Texas Hill Country
Spy Rock Touriga Nacional, Pontotoc Vineyard
Gillespie County
Tempranillo, Ron Yates
Friesen Vineyards, Texas High Plains
GSM, Salt Lick Cellars
Salt Lick Vineyards, Driftwood
Marselan, Sandy Road Vineyards
Sandy Road Vineyards Estate, Texas Hill Country
The Good Guy, Spicewood Vineyards
Texas Hill Country Estate blend of Tempranillo, Graciano, Merlot and Cabernet Sauvignon
Spicewood Vineyards, Spicewood
Syrah, Torr Na Lochs
Torr Na Lochs Estate, Burnet
Syrah, Westcave Cellars
Westcave Estate Vineyard, Texas Hill Country
Mourvèdre, William Chris Vineyards
La Pradera Vineyards, Texas High Plains
Sangiovese, Driftwood Estate Winery
Texas High Plains and Texas Hill Country
Rosés
Vin Gris Rosé, French Connection Wines
Texas High Plains
Belle Rosé, Hawk’s Shadow Winery
La Pradera Vineyards, Texas High Plains
Dandy Rosé, Wine for the People
Parr Vineyards, Texas Hill Country and La Pradera Vineyard, Texas High Plains
Whites & Sparkling
Viognier Reserve, Becker Vineyards
Six Harts Vineyards, Texas High Plains
Reserve Semillon, Bingham Family Vineyards
Bingham Family Vineyards, Texas High Plains
Vermentino, Rivenburgh Wine
Canted County Vineyards, Texas High Plains
Orange Muscat, Torr Na Lochs Texas High Plains
Roussanne, Uplift Vineyards
Uplift Vineyards, Burnet
Sparkling Pinot Meunier, Lost Draw Texas High Plains
Stacey Ingram Kaleh is a native of the Texas Hill Country. Born and raised in Austin, she lives in Spicewood with her husband, two young daughters and fluffy dog Zeus. She’s been exploring Texas wineries for more than a decade, enjoying great wine, stellar company and scenic views as she learns from local winemakers. Follow her wine adventures on Instagram @TXWineGirl.
Sowing Solutions
HOW THREE URBAN FARMS IN TEXAS ARE GROWING, AND GIVING, FOOD
WORDS BY AVA MOTES
As the holiday season draws near, the spirit of giving is taking root in local nonprofit farms and community gardens. Beyond the crops they nurture, these organizations are sowing solutions to some of society's most pressing issues. Whether they’re addressing food insecurity, promoting nutrition through educational programs, or practicing regenerative agriculture, these farms are leading by example. As we celebrate the season of giving, we’re excited to highlight the work local farms and nonprofits are doing to cultivate a healthier and more sustainable Texas.
San Antonio Food Bank Farms
The San Antonio Food Bank is addressing food insecurity with two farms that supply fresh, organic produce to underserved communities. In neighborhoods where access to healthy, affordable food is limited, these farms have become a vital part of the solution.
The first farm, located on 25 acres adjacent to the food bank, was established in 2007 and is now the largest urban farm in San Antonio. The second, located on 50 acres of historical farmland at Mission San Juan, broke ground in 2018 as a result of a unique partnership with the National Park Service. Both sites are now critical to the food bank’s motto: “Food for today, food for tomorrow, and food for the future.”
The food bank distributes roughly 30,000 pounds of fresh produce each year, much of which is sourced via donations. However, Mitch Hagney, who manages the farms as director of food sustainability, says that bringing food production closer to the food bank allowed them to grow more high-demand produce and ensure a reliable, quality supply. “We don’t spread synthetic fertilizers or pesticides. We don’t use any herbicides, so we know that what we’re distributing to the public is of the highest quality,” Hagney says.
For many families in food deserts — areas with limited access to grocery stores — fresh produce is hard to come by. Food Bank president and CEO Eric Cooper recalled an eye-opening experience from a distribution event, where he learned he had given a group of children their first-ever watermelon. Their mother explained that without a car she couldn’t bring such a bulky item home.
“It was an enlightening moment for me to realize how … their diet and their ability to nourish themselves was impacted because of logistical nuances that those with a car are privileged not to experience,” Cooper says. In addition to produce distribution, the farms provide opportunities
to educate the community about local food systems and production methods.
“We hope that when people come on-site, they develop a notion of eating seasonally, of the work that's involved in agriculture, but also [the knowledge] that they are able to participate in agriculture,” Hagney says.
Hagney explains that the urban farm focuses on modern food production techniques, while the Mission San Juan farm gives visitors and volunteers insight into historical food production. Part of the site showcases colonial farming using a historic acequia for irrigation, while another portion is dedicated to native crops like nopales, which are farmed with input from the local indigenous community.
“It's enormously gratifying,” Hagney says. “I think for a lot of us who are passionate about improving the food system, sustainable agriculture and food insecurity are our two priorities. And it's a real privilege to be able to work on both at the same time.”
Hope Farms
In the heart of Houston, Hope Farms is reshaping education and accessibility around healthy eating. Launched as part of the Recipe for Success Foundation — a Houston-grown nonprofit with a now-national reach — Hope Farms is a decidedly local endeavor.
“We’d like to think of ourselves as the city’s farm,” Recipe for Success and Hope Farms founder Gracie Cavnar says.
Since the seven-acre farm opened in 2017, it has become a crucial part of the foundation’s mission, which also includes school-based nutrition education and public awareness campaigns. Hope Farms specializes in a hands-on, holistic and community-centered approach, offering healthy food and educational opportunities for all ages. The farm is a popular destination for students on field trips and scout troops, who have the opportunity to take free cooking and gardening classes on-site. It also hosts extended summer camps and works to train the next generation of urban farmers.
“The beauty of the kids coming to the farm is they get more of a broad understanding of the bigger world food system,” Cavnar says. “It gives them a more visceral touchpoint to where food comes from.”
The farm enhances Recipe for Success’ Seed-to-Plate school program, which pairs gardening and nutrition lessons with core curriculum concepts, but it also helps meet visitors where they’re at. Cavnar explains lessons cover everything from nature cycles to pollination and the importance of buying local to reduce carbon emissions. However, giving kids an appetite for healthy, locally grown produce is only half the work. Hope Farms also helps make produce more accessible throughout the Houston area by promoting the spread of homegrown urban farming projects. Their urban farmer training programs, including From Warriors to Farmers for veterans, provide aspiring farmers with the tools and skills to launch their own operations in the Gulf Coast region.
“I'm very much invested in the idea that we need a necklace of urban farms throughout our cities — certainly to serve food desert neighborhoods, but to serve all neighborhoods … I want people to know their farmers and in order to do that in a sustainable way, those farms have to be businesses,” Cavnar says, adding that the program couples agricultural and business training to ensure farmer success. To help connect the community with its farmers, Hope Farms also hosts Market Days every Saturday 9 a.m. to 1 p.m., where neighbors can purchase produce from the farm, current and former students of the program, and other regional partners. And on First Saturdays, the market operates like a mini festival with visiting local chefs, artisans, crafts and additional seasonal programming.
Left Page: Left: Photo by San Antonio Food Bank Right: Photo Hope Farms
by San Antonio Food Bank
“Our market is really part of our community,” Cavnar says, emphasizing the importance of platforming other Houston-area farmers. “We really want to put Houston on the map as a city that feels like this is important.”
University of Texas Microfarm
Just north of the University of Texas at Austin campus lies an unexpected half-acre of urban farmland. Once a vacant strip of grass in a flood plain behind the Whitaker Courts, this plot is now home to the thriving Campus Environmental Center Microfarm, the university’s first student-run organic farming endeavor.
Founded in 2012 and relocated to its current home in 2018, the Microfarm serves as both a source of fresh produce for the campus community and a living classroom where student volunteers gain hands-on experience with sustainable agriculture. The site includes a community garden with rentable plots, as well as a managed farm area, which donates all its produce to UT Outpost, the university’s on-campus food pantry. Since their first harvest at the current site, Microfarm co-leads Hillary Xu and Andie Eastland estimate they have donated around 1,500 pounds of fresh produce to UT Outpost. Valeria Martin, the university’s assistant director for basic needs, says that produce is in high demand at the food pantry — in part because it can be difficult to access for those living without a car in the university area.
“Many folks would say that the West Campus area, where many students live, is a food desert that doesn't have very easy access to grocery stores. That makes the partnership with UT Microfarm very important and very special,” Martin says. “It allows a space for students to learn to grow food on their own and support each other.”
Xu says Microfarm practices organic and regenerative agriculture techniques, which result in fresher and more nutritious produce for donation. She and Eastland are proud to harvest heirloom crops and other produce students couldn’t readily find in supermarkets, such as purple cauliflower. As a bonus, Eastland says that their practices promote better crop diversity and soil health.
“We do cover cropping, so we let half the field lay fallow. We grow crops that rejuvenate the soil on it for a season, and we're growing produce on the opposite side,” Eastland says, adding that it's important to educate their peers about the care that goes into food production. “I think there’s a certain pride, even for someone who's just there for a day, in knowing that the produce [you’re] harvesting, the produce that is fit to give to this food bank, is a little miracle.”
By working to replenish the soil, the Microfarm team has helped turn once “unusable” land into a productive and important part of the campus-area food system. They’ve also educated and empowered fellow students in the process.
Every Sunday on the farm, student volunteers gather for workdays, when they split into small groups to plant, weed or build new beds. Each workday begins with a brief orientation for newcomers, and is followed by a midday educational session on important issues pertaining to nutrition and sustainability.
“It's often people's first experience doing anything of the sort, whether that’s gardening or just being outdoors,” Xu says. “I think the Microfarm serves as that bridge for the gap that is often experienced in urban centers, where you don't really get experience with growing food.”
To learn more, visit: safoodbank.org, hopefarmshtx.org and utenvironment.org
In the wake of Hurricane Helene, many beloved Asheville area businesses have been deeply affected.
Independent makers and local businesses are the heart of this creative Blue Ridge Mountain community, home to growers who are artists and artists whose work grows.
Lend a helping hand. Shop their online stores and donate to recovery funds.
Your support means the world. We are everyone for every single one.
AVA MOTES is an Austin native who follows the city's expanding food scene with an eye for the people and stories behind the menus. She loves trying new restaurants, exploring farmers markets, and relaxing in cafes with a good book in hand.
Top Left and Right: Photos by University of Texas Microfarm Bottom Left: Photo by Hope Farms
COFFEE CULTURE
DIVERSITY DEFINES THE COFFEE SCENE IN SAN ANTONIO
Legend states that the discovery of coffee can be traced back to Ethiopia, where a goat herder noticed that his goats would become uncharacteristically energetic after eating the cherry-like berries from a particular tree that grew on the plateau where his goats grazes. He then reported his observations to a local monastery and the monks decided to brew the berries, creating a drink that would keep them alert during their long hours of evening prayer.
By the 15th century, coffee was a staple in Arabian homes, and local coffee houses began to emerge in communities across Persia, Egypt, Syria, and Turkey. These coffee houses became central gathering places where patrons could socialize, exchange news and information, enjoy local entertainment, and commune with their neighbors. It began to spread to the rest of the world as pilgrims discovered it along their travels across northern Africa and Persia toward the city of Mecca.
Coffee was introduced to America by the Dutch in the mid-1600s, and it’s reported that the first coffee house was opened in New York City in 1697. This tantalizing elixir quickly became integrated into the American lifestyle and pioneers made sure to pack plenty of coffee for their journeys west.
Today, coffee has claimed its own culture, creating a robust economy for growers around the world, roasting experts, and coffee house owners. From your local, neighborhood coffee shops, to the giant multi-national corporate conglomerates, coffee has become big business, and everyone has a different opinion about what they consider to be an excellent coffee experience.
Thankfully, San Antonio is certainly not lacking in its coffee options as many local companies have taken this obsession to the next level by creating different types of coffee house atmospheres to appeal to myriad personalities. From downtown warehouse spaces and pop-up coffee trucks to cozy coffee shops as far west as Helotes, coffee culture has taken the Alamo City by storm and there is something in a cup for everyone.
One of the O.G. coffee roasters in San Antonio is Pulp Coffee, founded by James and Liza Mireles in 2015. James brought 20 years of experience in the coffee industry to his roasting endeavor and after nearly 10 years of roasting Pulp coffee exclusively for wholesale to the industry, you can now experience the art of Pulp Coffee’s passionate roasting process with a coffee tasting at their roastery and urban retail location on Chestnut Street downtown on the near Eastside. Constantly expanding, the company also offers coffee education and industry consulting, along with coffee equipment sales. James and Liza state their mission is “to elevate the coffee journey for enthusiasts and connoisseurs alike by fostering a community that appreciates the artistry and authenticity in every pour.”
Across town, in the tight-knit community of Helotes, The Cracked
Mug offers a cozy space to work, meet friends or business associates, or to just unwind among the shady oak trees at the Shops at Old Town Helotes. Duane and Donna Wells bought the quaint neighborhood coffee shop seven years ago. Neither of them knew a thing about coffee, but their careers in customer service served them well. Donna says, “We didn’t change a thing at first. There was an excellent staff already in place, and they trained us and taught us everything we needed to know.”
They made gradual changes as they got to know the community, incorporating fresher ingredients into their breakfast and lunch menus and partnering with other locally owned businesses to enhance their offerings. They source fresh bread and cinnamon rolls from Spread the Loaves, located just a few steps outside their front door, and they feature fresh custard from Meadows Original Frozen Custard for their delicious affogato.
The Cracked Mug couple has also created the perfect alliance with Keith Schorr, owner of Minutiae Coffee, a small batch roaster also located in Helotes. Schorr and his wife, Andrea, source their coffee beans directly from carefully selected farmers in Brazil, Ethiopia, Mexico, and Costa Rica, and they alter their roasting process depending on the plant source.
Schorr states, “Small farms have better soil, and they incorporate organic and regenerative farming processes, that rarely include pesticides, producing cleaner plants. Minutiae Coffee strives to honor the farmer and the work and care they put into growing their crops, and we try to incorporate the same level of dedication to our roasting process as well.”
Taking coffee to the metaphysical level, you’ll find that Ambassadors Coffee on the far Northside offers a unique gathering place to fuel your spiritual side and satisfy your coffee craving. Brenda and Rodrigo Zurita felt a calling to serve the San Antonio community, and this led them to open Ambassadors Coffee in January of 2023. The coffee shop is an integral part of the Tectonic Center, a purpose-driven co-working space where, according to Brenda, “People can work, learn, and grow so that together we can make an impact on the world around us.”
Like many of the finer coffee houses in town, Ambassadors features locally roasted coffees from What’s Brewing, San Antonio’s longest running coffee roasters. The coffee serves as a catalyst for fellowship, allowing people to come together and congregate over something comforting and familiar. The center offers communal spaces to work, study, and gather with other fellowship seeking individuals, as well as memberships, conference room rentals, and a large event space known as The Great Room.
Whether you’re on the hunt for the perfect cup of java, looking for a cozy place to work, or trying to find a coffee house that fits your personal vibe, our richly diverse city has a place for everyone. Other coffee shops worth mentioning include Local Coffee at the Pearl for their fantastic iced mocha and affogato; CommonWealth off of Broadway for their cappuccinos, and nosh options; Halcyon for their simple syrups and late night vibe and downtown’s Kapej for their Mexican-inspired coffees and accompanying scratch-made pastries.
As for the java, order it black, or fancy it up with flavor and foam, just make sure you support your local coffee shops, purveyors, and roasters, because it will always taste better when the folks crafting your coffee care about how it tastes as much as you do.
SUPPORT THESE LOCAL COFFEE HOUSES
Pulp Coffee
503 Chestnut Street (726) 266-8519 pulp.coffee
The Cracked Mug
14743 Old Bandera Road #1 in Helotes (210) 635-0829 crackedmug.com
Minutiae Coffee (210) 710-4898 minutiaecoffee.com
Ambassadors Coffee
4553 N. Loop 1604 Access Road #1221 (210) 580-6772 ambassadorscoffee.com
What’s Brewing Coffee Roasters
138 W. Rhapsody Drive (210) 308-8882 sacoffeeroasters.com
WORDS BY MEREDITH KAY
Meredith Kay has called San Antonio home for over 30 years and is an incurable foodie with an insatiable case of wanderlust. She is constantly looking for her next adventure, and easily makes friends with everyone she meets.
Photo by Ambassadors Coffee
Top Left: Photo by Minutiae Coffee
Top Right: Coffee Bag & Latte photo by Pulp Coffee
Bottom Right: Andrea and Keith photo by Minutiae Coffee
THE EXCELLENCE OF EUROPEAN D.O. CAVA AND JAMÓN CONSORCIOSERRANO
Crafted in Spain, perfected by time
In a world that often prioritizes speed over substance, there remains proof that good things, and excellent taste, take time. D.O. Cava and Jamón ConsorcioSerrano are two such treasures, each representing a unique blend of Spanish tradition and taste created with time and perfected over centuries.
Cava has earned its place among the world’s finest sparkling wines, yet it remains wonderfully versatile. Whether paired with a simple salad, a casual meal or a celebratory toast, Cava brings a touch of elegance to every occasion. What makes Cava de Guarda Superior unique is that it is produced using the traditional method where secondary fermentation occurs in the bottle.
This meticulous process, lasting a minimum of 18 months, is carefully overseen by the D.O. Cava regulatory body, ensuring that each bottle upholds the highest standards of quality and authenticity. Made from organic vineyards that are over 10 years old, Cava de Guarda Superior reveals its craftsmanship with every pour. As the delicate, harmonious bubbles rise to the surface, you can truly appreciate the time and care it took to perfect them! Similarly, Jamón ConsorcioSerrano is more than just a drycured ham. This exquisite product is made using traditional curing
methods which takes a minimum of 12 months to deliver a delicate and rich flavor. Each production is upheld to the rigorous standards of the Consorcio del Jamón Serrano Español, which ensures that every piece of Jamón ConsorcioSerrano bearing the seal is of exceptional quality. Like Cava, Jamón ConsorcioSerrano is not merely an accompaniment to festive tables; it is a versatile delight that can elevate everyday meals with its complex flavors and delicate texture.
Both Cava and Jamón ConsorcioSerrano are perfect examples of how time-honored craftsmanship, underpinned by the European Union’s commitment to quality and tradition, creates products that are unmatched in their category. They are not just crafted in Spain; they are perfected by time, offering a taste of excellence that is both accessible and extraordinary. Whether enjoyed on a special occasion or as part of your daily life, Cava and Jamón ConsorcioSerrano bring the best of Europe to your table.
it’s all in the details
TRIED-AND-TRUE RESTAURANT COVERAGE WITH NO SURPRISES.
SMAL L D E TA I L S . BI G D IFFERE N C E .
Long-standing industry expertise means that nobody understands the unique challenges of protecting your hospitality business better than Society Insurance. Offering tried-and-true specialized programs for every type of restaurant, we are proud to provide our comprehensive coverage to the Lone Star State.
