Trending
MOST READ
Coming Out in College, A Survival Guide

Coming Out in College, A Survival Guide

News: Ah, college! Whether you’re new to a local campus this semester or you’ve been before, there’s something about the teeming... By Richard Farias 9/3/2014
What Do You Get A 1-Year-Old NDO? Enforcement

What Do You Get A 1-Year-Old NDO? Enforcement

News: This week marks a year since the San Antonio City Council amended its 20-year-old non-discrimination ordinance to include gender identity, gender orientation... By Mark Reagan 9/3/2014
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
Girl in a Coma’s Nina Diaz Inaugurates Tobin Center’s River Walk Plaza

Girl in a Coma’s Nina Diaz Inaugurates Tobin Center’s River Walk Plaza

Music: With her lifetime’s work rooted in the SA trio Girl in a Coma, 2014 marked the year for singer Nina Diaz to branch out on her own thing. In the practice... By Matt Stieb 9/3/2014
Malcolm Brooks’ Novel ‘Painted Horses’ is a Love Song to the Western Frontier

Malcolm Brooks’ Novel ‘Painted Horses’ is a Love Song to the Western Frontier

Arts & Culture: In Malcolm Brooks’ inspiring debut novel Painted Horses, it’s 1956, and archaeologist Catherine Lemay is sent by... By Leigh Baldwin 9/3/2014
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Food & Drink

Taps y Tapas Adds Modern Mex to Five Points

Photo: www.paytonphotography.com, License: N/A

www.paytonphotography.com

Ménage a tortas: The trio features un poco de todo


Allow me to hop on a soapbox for a sec: As the third in a number of restaurants to open in the last few months that feature street fare or tapas, Taps y Tapas also follows its predecessors’ price points, which aren’t “street” at all. Of course, it’s not cheap to create quality food, and many of these dishes (and their resulting bill of fare) are meant to be shared among the table, but if you’re charging more than $10 for three torta sliders, diners should leave satiated and ready to spread the word. Rant over.

While the menu is still undergoing tweaks, the Taps y Tapas story started several months ago when owners Denise Aguirre, Noel Cisneros (of The Point Park & Eats) and chef Luciano Valadez (Texasada Mexican Street Food) announced the venture via a press release. Aguirre and Cisneros handle the brews (24 of them in cans, bottle and of course, taps, largely Texas craft-centered), and Valadez mans the kitchen. So far the eatery is a welcome addition to Five Points—the midtown neighborhood took a hit when area fave Green Vegetarian relocated to the Pearl Brewery. Taps y Tapas fills the shoes of the late Quincy’s Deli, but Aguirre, Cisneros and Valadez have taken lengthy steps to turn the space into their own.

Changes include revamped and manicured front and back patios with custom-made tables and benches, and a small outdoor stage put to good use by local musicians. Indoors, the addition of a bar in the back room and a collection of art sprinkled throughout the dining rooms complete the makeover for a laidback neighborhood joint offering better-than-average brews and fare.

Valadez, a graduate of Le Cordon Bleu, is really stretching his legs inside the restaurant and the results are promising. After having cooked out of an 8-by-10 trailer and, later, a slightly larger food truck, chef’s got an expanded lab in which to play mad scientist.

Some of the hits include the huitlacoche empanada, with corn and queso Oaxaca, the Tacos 3 Ways (with a standard al pastor, carne asada and a standout lightly battered fish taco topped with zesty pico and a zippy avocado sauce) and the ceviche, which Valadez has transitioned out of the truck and into the brick-and-mortar restaurant.

As a sucker for soup, I was pleasantly pleased by a lunchtime cup of flor de calabaza, or squash blossom, with its comforting broth and chopped yellow and green squash, tomato and bits of corn. My torta de carnitas, while a bit messy, was enjoyable, but the real highlight was the kale salad. While kale might have jumped the shark several months back, this iteration is different enough to bring me back on board: the cilantro lime vinaigrette coated the greens without overwhelming them and touches of queso fresco, pineapple chunks and candied pecans finished the dish. While not the biggest fan of jicama, the addition provided an extra crunch, but a julienne cut might help.

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