Beaches Be Trippin\': Five Texas Coast Spots Worth the Drive

Beaches Be Trippin': Five Texas Coast Spots Worth the Drive

Arts & Culture: Let’s face it, most of us Lone Stars view the Texas coast as a poor man’s Waikiki. Hell, maybe just a poor man’s Panama Beach — only to be used... By Callie Enlow 7/10/2013
Justin Timberlake’s Secret Ingredients

Justin Timberlake’s Secret Ingredients

Music: Outside of rap, there aren’t a lot of artists with the XY chromosomes, staying power and tunes to be anointed as the definitive male pop star of 2014... By Matt Stieb 7/30/2014
“Most Naked Woman” Set to Shimmy at San Antonio Burlesque Festival

“Most Naked Woman” Set to Shimmy at San Antonio Burlesque Festival

Food & Drink: The answer came unanimously without prompting or hesitation, as if sent straight from the sexually liberated goddess of... By Melanie Robinson 7/30/2014
The Mayoral Horserace Returns with a Bang

The Mayoral Horserace Returns with a Bang

News: With former District 2 Councilwoman Ivy Taylor selected as interim mayor, potential candidates are weighing whether to run for San Antonio’s highest... By Mark Reagan 7/30/2014
Temps wanted for new City Council spots

Temps wanted for new City Council spots

News: San Antonio’s city council will have two new members soon. The departure of District 7 Councilman Cris Medina to Fort Meade... By Mark Reagan 7/30/2014

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Food & Drink

La Tequilera del Patron brings tequila and taste of Monterrey to San Antonio

Photo: Ana Aguirre, License: N/A

Ana Aguirre

Arrachera del General and Cucumber Twist

Despite the fact that its masa cup went soggy, another intriguingly named dish, atropellado (knocked down, run over…) norteño, demonstrated that the kitchen can turn out dishes with real depth of flavor. Yes, the dried beef was chewy, but that's machacado for you. Another appetizer, the poblano empanada filled with rajas de poblano, melted white cheese and (very little) corn, was too loosely cheesy for the tasting team, though the flaky pastry was perfect. But for all of its heft, a chamorro de puerco (pork shank), baked and "marinated with our house recipe" bombed for lack of flavor. Its bed of bland, refried black beans didn't help matters, and the toreado onions were strident, but some proper jalapeños toreados helped ease the pain by adding some.

However, I am happy to report that the Arrachera del General sported truly beautiful pieces of flavorful, uncut fajita meat, cooked to the desired medium rare. Yes, the accompaniments were forgettable, but bring on the beef again — preferably with a shot of, say, a Herradura or Tres Generaciones reposado in a proper glass.

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