Trending
MOST READ
Lt. Governor Race: the \'Luchadora\' vs. the Tea Party radio host

Lt. Governor Race: the 'Luchadora' vs. the Tea Party radio host

News: A few Saturdays ago, I spent several hours hanging around a Texas Realtors Association conference in San Antonio, trying to catch state Sen. Dan Patrick... By Alexa Garcia-Ditta 9/17/2014
The Permanent Gangsta Status of Mobb Deep’s Prodigy

The Permanent Gangsta Status of Mobb Deep’s Prodigy

Music: Prodigy, better known to ’90s rap aficionados as the prodigious half of Queensbridge duo Mobb Deep, has made a successful career operating on... By James Courtney 9/17/2014
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
Best Lounge

Best Lounge

Best of SA 2013: 4/24/2013
Chris Pérez, Selena’s Husband, Faces His Past and Looks Forward, Musically

Chris Pérez, Selena’s Husband, Faces His Past and Looks Forward, Musically

Music: Chris Pérez never saw it coming. “All I ever wanted to do was play guitar,” he told the Current. “I never thought I’d be the subject of an interview... By Enrique Lopetegui 8/28/2013
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Food & Drink

Market Eats: LocaVore dishes up worldly eats

Photo: Denise Mojica, License: N/A

Denise Mojica

There’s nothing boring about these grits


The Quarry Farmers & Ranchers Market has seen its fair share of food trucks come and go, but it may have finally found a mobile vendor that gels with the market’s local-local-local mantra. After launching in early June, LocaVore has settled into making tasty and varied farm-to-table eats that pair with local market finds.

Chef Nick Fuentes and partner Jessica Vargas are dealing out morning and lunchtime fare that’s as enticing as it is unfussy, and that’s how they like it.

“We’re not trying to push the envelope. There’s no molecular anything … it’s just straight comfort food your grandmother would make,” Fuentes, whose résumé also includes a four-year stint at Jason Dady’s Tre Trattoria, just recently stepped down as sous chef from Bruce Auden’s Biga on Bank to focus on LocaVore. For her part, Vargas has been working on hospitality for the last several years. Most recently as a manager at the Fairmount Hotel, where the two met.

While the food is simple, it’s far from boring. “We’re attracted to more colorful food,” Fuentes said.

Their shared passion for simple food is evident in the varied menu, which already has some favorites such as the Braised Bits on Blue Grits with Guajillo pepper-braised pork (via Loncito Cartwright of Peaceful Pork) on organic blue corn butter grits (out of El Paso), topped with a sunny-side-up egg and charred okra (purchased via fellow market vendors). It’s farm to truck to your mouth in a matter of hours.

“The other vendors now know who we are and we’re consistent with the orders so they’re ready,” Vargas said.

Other brunch items include a chorizo hash and variations on eggs Benedict with fresh hollandaise, but LocaVore is stretching its legs to include lunch and dinner options.

Although the mission of LocaVore is to stay local when sourcing ingredients (the couple also uses prickly pear from around the area for a sweet punch), don’t expect the menu to hone in on any one particular cuisine. A lobster roll landed on the menu after Groomer Seafood’s crustacean-centric fest; Fuentes also whipped up a “porchetta di testa,” using hog jowls, tongue and ears in the same style as a pancetta; a house-made mortadella was also a hit; and a light ceviche using scallops, shrimp and baby octopus wowed market-goers.

“That’s what we’re trying to showcase—that you can do so much more with Texan produce,” Vargas said. “You can make beautiful stir-fries, Italian, Puerto Rican … it can be anything.”

Recently in Food & Drink
We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus