San Antonio has an up and coming food truck scene that is vibrant, delicious and exciting. Despite early criticism for being a little late to the game, behind Dallas and Austin, San Antonio has more than made up for it. San Antonio has some of the easiest food vendor laws to navigate, helping vendors set up shop quicker and more efficiently. San Antonio has also put in a great deal of effort into partnering with parks and food trucks to keep the city’s foodies fed. Here’s your ultimate guide to Food Trucking in San Antonio.

How to Spot a Food Truck:
New to the food truck scene? Not sure how to keep up with a treasured favorite truck? Social media is the key to success in food truck navigation. Trucks often are very socially active; posting their schedules, menus, specials and locations on Facebook, Twitter and Instagram. For trucks that aren’t as socially active, there is also The San Antonio Food Truck Association (SAFTA). SAFTA is dedicated to keeping food truck fans in the know by posting the locations and times of their partnering food trucks. Most food trucks however, handle their own social media, and those accounts act as a way to communicate and share what’s going on behind the griddle. Most food truck vendors are very social indeed. Did you like a dish? Take a picture and thank the truck’s crew, you’ll likely get a thanks from the chef.

Where to Dine:
Now that you’ve settled on a new food truck or tracked down a favorite, the question is: where to eat? San Antonio food trucks have plenty of places to nosh on food truck fare, but there are a few exceptional places to dine.

Travis Park: Travis Park has been newly renovated and has refreshed its green space, adding new shaded chairs and tables. The city has also partnered with local food trucks to promise that there will be trucks every day of the week for a far superior work lunch.

North Main and Main Plaza: To satisfy the hunger of downtown denizens, Main Street also often hosts food trucks during the week for lunch. The historic courtyard or the Frost Building provide a great backdrop for your food truck lunch.

Alamo Eat Street Bar: For late night foodies, the Alamo Eat Street Bar is a delicious haven for trucks and a drink. Trucks line up usually later on in the evening and on weekends to satisfy the tastes of the late night crowd.

The Block: Going to UTSA has one additional perk; there are often food trucks on campus and ready to serve up tasty food to busy college students. The downtown UTSA campus often plays host to food trucks to keep students well-fed and provide a much needed break from studying.

Boardwalk on Bulverde: The city’s first park just for food trucks. This open air food truck park hosts trucks starting from 6:00pm to 10:00pm Friday night and 12:00pm to 10:00pm Saturday. Alcohol is bring your own, except for special events, and about ten trucks per night set up shop at this park in North San Antonio.

Types of Trucks:
There are nearly endless types of food trucks in San Antonio. Seafood, tacos, Mediterranean, BBQ, burritos, burgers, coffee and did I mention that there’s a cupcake truck? There’s a truck for everyone when it comes to the San Antonio food truck scene. San Antonio is by nature a city of vendors and people on the move, so food trucks were a natural addition to the dining scene. Many food trucks are mobile versions of established anchor stores like Teka Molino and Cheesy Jane’s. Some are newcomers to the food scene and are hoping for the pride of an anchor store like Duke’s Seafood and Vietnamese Cuisine. Many are backed by famous chefs like the Duk Truck, which is the brainchild of Chef Jason Dady. Some food trucks hook up with other local establishments like the partnership between SoHo Wine Bar and Say.She.Ate, a delicious new American food truck that brings delicious food to bar patrons.

The San Antonio food truck scene is ever-changing and growing. Trucks come and go and change out their menus and swap chefs. The truck scene however can only go up and the results so far have been incredibly tasty, full of duck fat fries and cupcakes on the go. With the number of trucks increasing steadily, the city can only look forward to a more delicious mobile food future ahead.

Austin’s a great food city, there’s no denying it. Austin’s a city of food rebels and dedicated locavores that want to know where their food came from, to ensure the best taste and sustainability. Global flavors and a desire to cook and make whatever a chef wants rules Austin’s food scene, so it was no surprise that they were an early adopter of the mobile food revolution in the state. As a matter of fact, Austin was one of the first Texas cities to move legislation and pave the way for restaurateurs and foodies alike to set up shop and serve great food on the go. We’re going to help you decode, find and enjoy some of Austin’s tastiest food trucks and trailers.

How to Find:
Austin’s food trucks are very socially active. Follow and keep up with already established favorites on Facebook, Twitter and Instagram to keep up to date on menu changes and locations. Social media is very important to Austin mobile eating, so take a picture of your meal. Ask a question on Facebook or Twitter, you’ll likely get a pretty quick and personal response from the crew of the truck or trailer. For finding new trucks, publications are very important. Austin’s a foodie city and many national and international magazines have written and talked about where to find the best mobile grub in the city from Food and Wine to Food Network Magazine and local magazines and newspapers, all of which can fill you in on events and sites where food trucks are likely to be parked, not to mention any foodie festivals or events going on that may have slipped the national press’ attention. Word of mouth is also very important; locals love sharing their favorite food truck finds and are more than happy to tell you all about it if you ask.

Where to Find Trucks:
Austin’s scene can be a little tricky to navigate and some of the food trucks are somewhat hard to find. Luckily, Austin has more dedicated space for trailers and trucks to park and serve their guests. Here’s a roundup of a few notable locations.

Downtown: Downtown’s usually buzzing with food trucks that cater to locals and tourists alike. During special events like SXSW and Austin City Limits (ACL), these trucks can be all over the place, so be sure to check Twitter or Facebook to pin down exact locations. Usually downtown hot spots are off Congress and down the very famous 6th Street.

Universities and Malls: Austin’s a college town and many trucks will post up for the day by universities to keep students well-fed. St. Edward’s University sometimes has trucks nearby and the University of Texas at Austin has trucks posted sometimes. These trucks aren’t just there to serve students, so if you’re in the neighborhood, check them out. Malls and shopping areas often have food trucks as well in Austin; The Dominion is a great example. These can be on a case by case basis, so keep an eye on your favorite truck’s social media to see what locations they’ll be visiting.

Surrounding Areas: Some Austin food trucks travel! Some head out to Bee Cave and out past Georgetown. The range of Austin food trucks is absolutely worth mentioning because it means that some trucks may be willing to travel a little out of range for company functions or fundraisers. Some Austin food trucks have even been spotted in New Braunfels, Pflugerville and San Marcos.

Trailer and Food Truck Parks: Most of Austin’s mobile food comes from trailers not trucks. A few dedicated locations serve as concrete or impromptu hitches for food trailers and trucks to serve hungry patrons. The South Austin Trailer Park and Eatery is one very famous one, and hosts trailers and trucks for lunch and dinner to keep Austin locals and tourists well fed.

Types of Trucks:
Austin has a huge variety of great food trucks, and they are all delicious. The types are incredibly varied: doughnuts, cupcakes, great BBQ, fusion, Asian, tacos and yes, a lobster truck… even a truck dedicated to pomme frites (a very fancy and very tasty French fry truck). Some are beloved chains like Torchy’s Tacos and others have great celebrity behind them like East Side King, the brain child of Top Chef (season 9) winner Paul Qui. Some trucks have brick and mortar locations like The Peached Tortilla, while others are just foodie greats that can sling delicious eats from the back of a truck or trailer.

Austin has a diverse and passionate mobile food scene that has kept tourists and locals stuffed and coming back for more. The trucks are also very convenient when visiting for bigger events in Austin, letting you enjoy delicious food while waiting for your favorite artist to take the stage or for the next big event. Austin’s a fun foodie city and it makes sense that some of the best eats are available to take on the go, giving you more time to check out the great concerts and nightlife.

By AMANDA CONLEY

When long time restaurant veteran Brian West decided to open up a new restaurant in the city of San Antonio, people were excited. “Smoke” is described as an urban barbecue eatery with plenty of influence from other BBQ cities and other regional favorites. Chef West described opening night as “great”, and that things were just a little crazy… but, praises his team’s effort and most importantly stated that “everyone was really happy with the food.”

Smoke’s inventive menu has BBQ favorites from around the great BBQ states, with nods to the best in ‘cue from other states. Chef West had to admit that while Texas is king with beef, when it comes to whole hog the influence is from North Carolina and Memphis, Tennessee. Working with famed hog cooker Myron Mixon on the fine art of “whole hog BBQ”, Chef West praised his “brothers and sisters in the South” on their proficiency with whole hog… a style that never quite took off in Texas, which is still considered famed cattle country. Chef West even spent time on Mixon’s ranch while he was researching and learning about the various styles of BBQ before embarking on his own solo venture with Smoke.

The menu at Smoke is varied, plenty of other BBQ influences have been pulled… everything from brisket, to hog, to smoked short ribs, all crafted with the knowledge and skill Chef West has picked up over the years. When asked about his favorite menu items he was quick to embrace the brisket from the barbecue menu and the “Sexy Meatloaf” from the Dinner Menu, which is served with in-house pickled okra that Chef West called “absolutely delicious.”  With a name like Sexy Meatloaf, it’s definitely worth a try.

Chef West is also a former instructor at the Culinary Institute of America, teaching for 3 years in San Antonio. He found the experience rewarding and loved giving back, but enjoyed sharpening and honing his skills as well as teaching the students. “If you really want to absorb something, try teaching it.” West says. His time teaching allowed him to slow down a bit in his cooking career and really “soak in this craft.” His advice to culinary students is very sound… “just take it low and slow, like the barbeque at Smoke.” Emphasizing that culinary school is the time for students to find their culinary voice and identity, encouraging them to hone their skills while reminding them that there’s no rush when it comes to their culinary careers.

Chef West then embarked on another chapter in his culinary journey, leaving the Culinary Institute for a cast member position on the popular Food Network show “Restaurant Impossible”. He was able to work very closely with the noted, “fiery” Chef Robert Irvine in helping to turn failing restaurants around. Working with Chef Irvine, Chef West did confirm that he can be exactly as he comes off on television, “when he’s {Chef Irvine} in action, he’s very aggressive, very forward and he pushes people.” Chef West credits the mentorship and pressure as taking him to the next level. His proudest moment on the show was a rare admittance from Chef Irvine when he took Chef West aside and said “’you’ve made such a difference on this show for us. Your skill level is just unprecedented.’”  The moment is still very important to Chef West, saying that despite his age, he’s still being mentored.

Chef West, a Culinary Institute graduate himself, credits his cooking style to his Texas roots, but is influenced by his restaurant years and the local flavors of the city of San Antonio. Chef West is very optimistic about the food scene in San Antonio, stating that we’re in a “Golden Era of Texas Cuisine” and hailing San Antonio as the most up and coming food scene in the nation. Very high praise from a very talented chef.

Chef West is a family man as well, bringing his talents from the professional kitchen home to his family. Household favorite dishes include fried chicken, pulled pork (started at the beginning of the day for a delicious meal by dinner time) and crafting homemade baby food for his young son with an emphasis on what’s fresh. Chef Brian West is a restaurateur with immense skill and talent and Smoke is sure to please palates from BBQ fans to brunch supporters and those ready to enjoy in a new age of Texas dining.

Smoke Restaurant, 700 E. Sonterra Blvd., Suite 1117, San Antonio, TX

In the mid 60’s, a lot happened in San Antonio. It’s been said that ‘HemisFair’, the International World’s Fair of 1968 was the definitive event that put San Antonio on the map and on the way to becoming the major city it is today. It was during that time that a large portion of what is now known as ’The Riverwalk’, was developed; along with many other downtown buildings which in turn also became integral landmarks of the skyline. The Tower of the Americas was raised then and in order to accommodate the 6.3 million visitors that converged on our city from all corners of the planet, several hotels were built, including the first of what would become a major chain: ‘La Quinta’. The river fronted Palacio del Rio which was built in a record 202 working days, (a record of modular construction) was also completed on April 1st 1968.

All over town, other changes occurred as well. Immediately south of downtown, the urban renewal was more subtle, yet in that same year, in a neighborhood now referred to as SouthTown, a new restaurant was born.

The brainchild of Maria and Julian Treviño, El Mirador restaurant opened at its original location at the corner of Presa St. and Cesar Chavez Blvd. (formerly known as Durango Blvd.). With Hemisfair right around the corner, the enterprising couple figured there would be a built-in market to offer typical Mexican fare to the influx of hungry visitors from around the globe. Their forecast proved accurate and El Mirador was a hit from the beginning.

Julian’s experienced as a butcher came in handy. His wife Maria had already began to spread her entrepreneurial wings. She was known to have sold her homemade tortillas at La Villita on a regular basis. The couple’s skill set combination and work ethics would soon help to make ‘El Mirador’ a favorite eatery for visitors and locals alike. Within a decade, the restaurant was thriving. Having outgrown the space at its original location, the Treviño’s moved it to 722 South St. Mary’s, just one block down the street, where it continued to prosper. As a coincidental footnote, Maria Treviño was know to her staff as ‘Doña Mari’ and to her clientele, simply as Mary and the street where her restaurant is located is called St. Mary’s St.

The restaurant business is not for the faint-hearted. It requires dedication and nearly constant attention. Founder Julian Treviño died in 1998 followed by his wife Maria’s departure in February 2013. In a San Antonio Express-News article written after her death, County Judge and former San Antonio Mayor Nelson Wolff said: “El Mirador offers great food — “the best chilaquiles in town” — and a family atmosphere that sets it apart from other restaurants. Maria Treviño, until late in her life, was at the center of it all.”

Their son, also named Julian continued in their footsteps but after having been involved for 45 years in the family business Julian was ready for a breather. The opportunity for it came in the form of local developer Chris Hill. Having already successfully acquired and re-opened another iconic San Antonio landmark (The Esquire Tavern); with the stroke of a pen, Chris Hill became the proud owner of another piece of San Antonio’s history in May of this year.

Over the years, El Mirador experienced unusually low turnover. Several of the 40 + employees have worked there for years, decades even. Most of them stayed on board through the transition of ownership. For more than 40 years El Mirador has been serving an assortment of delicious, authentic Mexican fare derived from regional recipes many of which came mainly from Guanajuato which is where Maria’s family was from. Some of the other original recipes came from the city of Salinas Victoria in Nuevo Leon, Julian Treviño’s hometown.

About his own vision for El Mirador, Chris Hill said: “I am excited about taking a very good restaurant and having the opportunity of making it better. I want to bring it back to its roots and serve absolutely the freshest Farm to Table Mexican/Tex-Mex food around with better quality meats, locally sourced ingredients and eggs, that sort of thing.” He added.

During a recent interview, when asked if he was happy about the way things have turned out at The Esquire, Mr. Hill replied: “Super Happy! I am very proud of what we have achieved in just 3 years. We have received favorable Zagat ratings and mentions in Travel and Leisure and in Esquire Magazine as one of the top 16 bars in the U.S. I’m darn proud!” He quipped.

The land where the El MIrador currently sits was once the site of a home built around 1865 by Jeremiah and Katherine O’Hara. According to documents provided by Mr. Hill, the old limestone walls and a fireplace as well as what is known as ‘the Pink Room’ are vestiges from that original house. Subsequently, the property was sold to a Mr. Jim Mitchell who was reputed to have been a rider alongside World famous hunter and showman Buffalo Bill.

“El Mirador is rumored to have witnessed the anointing of more politicians for office than any other location in town, including City Hall.” Wrote Mr. Hill, in a recently released employee training manual. “It has been the subject of a New York Times review, has a regular mention in Texas Monthly as a place to go, and has been touted by ‘The Guardian’ in London as a place not to miss in San Antonio.” He also wrote.

“We also want to have a first class bar program.” Said Hill. To that effect, Houston Eaves who has been working as the Bar Manager at the Esquire for over a year, has been promoted to the position of Beverage Director over both establishments. “We are going to serve fresh homemade Sangrita and small batch Tequilas and signature cocktails with fresh squeezed grapefruit juice etc…”. Said Mr. Hill.

Asked about any future projects, Mr. Hill replied: “I also bought the building adjacent to the Esquire. It’s known as ‘the old Witte Building’. There are possibilities for several other venues.” He explained.

El Mirador: 722 S St Mary’s St, San Antonio, TX 78205. 210-225-9444. Open 7:00 a.m. – 3:00 p.m. Monday. 7:00 a.m. – 9:00 p.m. Tuesday through Thursday. 7:00 a.m. – 10:00 p.m. Friday and Saturday. 9:00 a.m – 3:00 p.m. Sunday.

There are only 300 tickets available, so get yours now.

Participating chefs include:
Biga on the Banks team, Blanca Aldaco (Aldaco’s), Mark Bliss (Bliss), John Brand (Las Canarias & Ostra), Jason Dady (Tre Trattoria, Two Bros BBQ & Umai Mi), Diana Barrios Trevino (Los Barrios, La Hacienda de Los Barrios & Viola’s Ventanas), Steve McHugh (Cured at Pearl), Jesse Perez (Arcade Midtown Kitchen), Jeff White (Boiler House), Damien Watel (Chez Vatel & Bistro), and Lisa Watel (Bite).

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Flavor galore is the theme of this event as guests are treated to a culinary adventure of Mexico – right in San Antonio. Our local and visiting chefs prepare their own spin on their favorites of Mexican Cuisine and the result is a tasty adventure for you. The evening is complete with a sampling of tasty beverages including wine, beer and, of course, tequila with live entertainment and a silent auction.

TICKETS:  Visit our Ticket page to buy tickets for this amazing event!

WHAT TO EXPECT: An escape from San Antonio and a journey through Mexico as you are treated to an explosion of flavor and flare!

WHAT TO WEAR:  This event is a fun and spicy indoor-outdoor event!

Sombreros are welcomed – although cocktail attire seems most prevalent

ADDRESS:  The Shops at La Cantera, 15900 La Cantera Pkwy, the event is near The Falls.

HOW TO CONNECT: Facebook:  facebook.com/CulinariaSanAntonio   and Twitter: @culinariasa

Enjoy award-winning cuisine and gracious hospitality at Ruth’s Chris Steak House and allow us to tempt you with a range of entrees from the finest USDA prime steaks broiled at 1800 degrees and served sizzling, to the freshest seafood and poultry, imaginative side dishes, unforgettable desserts and an award winning wine list. At Ruth’s Chris, your steak is carefully selected from the finest USDA Prime beef available. It is aged to perfection and cut by hand at the restaurant. Then, your steak is broiled – to your exact order – at a searing 1800 degrees Fahrenheit to lock in the corn-fed flavor and natural juices. It’s served hot and sizzling. In fact, you can actually hear your steak sizzling from across the room.

Saturday, October 19, 12:00 PM – 9:00 PM – Sip, Savor & Shop (Chef Demo & Wine Tastings from 12:00 PM – 3:00 PM)

Sunday, October 20, 11:00 AM – 2:00 PM – The Garden Brunch

The Shops at La Cantera (Main Street & Arbor Street)

(Reservations aren’t required but are a good idea! Call restaurants directly to book reservations.)

August 17-24, 2013
Various Restaurants
Lunch – $15 (for three-course prix-fixe menu)
Dinner – $35 (for three-course prix-fixe menu)