Josh Zapata at Design Film Firm
Rico Torres (left) and Diego Galicia (right)
San Antonio is getting national attention this morning with the release of Food & Wine's 29th annual Best New Chefs in America list.
Chefs Diego Galicia and Rico Torres, co-owners of Mixtli,
made the cut this year. The list is compiled from nominations solicited from restaurant critics, food writers and other experts according to a press release. Chefs must be at the helm of their respective restaurants for less than five years.
Galicia and Torres opened Mixtli, Nahuatl for cloud, with a rotating menu that changes every 45 days to span another region of Mexico. They've produced menus that give fine dining takes on Oaxaca, the Conquistadors, Mexico City's Metro and Veracruz among other regions. Dining at Mixtli is a ticketed affair. The boxcar restaurant seats 12 diners Tuesday through Saturday night for multiple-course dinners priced at $95 per person.
Here's what Food & Wine had to say about the pair:
Looking for the most exciting regional Mexican cooking happening in America right now? Check the railroad car behind the strip mall in San Antonio. Diego Galicia and Rico Torres change the menu at their experimental 12-seater every 45 days, designing dishes around the lesser-known nuances of the country’s cuisine—the bison herds of Chihuahua, the strawberry growers of Guanajuato. It takes some serious nerve to pull this off, not to mention a lot of research. The chefs have exclusive access to the University of Texas San Antonio’s collection of 16th century Mexican cookbooks, and Rico—the more bookish of the two—studies them in a temperature-controlled room to gather inspiration. The result: a deep dive into the range of Mexican gastronomy that’s as fun to think about as it is to eat.
Reservations are currently booked solid through Saturday, April 8. Visit them online to reserve your spot.
5251 McCullough Ave., restaurantmixtli.com.