12 seats, 45 days, 10 courses. Sounds like a recipe for success, especially when the “12 seats” refers to the seats assembled around the table of Mixtli in San Antonio, Texas. Housed in a renovated railway car, Mixtli is the brainchild of chefs Diego Galicia and Rico Torres who came up with the idea of capturing the cuisine of Mexico in 10 courses with a menu that changes every 45 days. Oaxaca, Puebla and Tabasco are a few of the menus that they have featured since opening 2 years ago and each one has showcased the different ingredients and cooking techniques that are native to the 31 different states in Mexico. Currently, Mixtli is featuring their La Conquista menu. The menu takes diners on a gastronomic trip from Spain to the coasts of Cuba, Yucatan, and Veracruz, and through the forests of Puebla to reach Tenochtitlan. “Mixtli strives to preserve the historically rich foods of Mexico from its pre-hispanic roots to its contemporary evolution and integrated worldly influences. We seek to protect these values of cooking and promote them thru education and example,” explained Chef Torres. The restaurant meals are prix fix and you are advised to make your reservations well in advance because the seats fill up quickly.
Just in case your holiday plans do not involve a trip to San Antonio, we asked Chef Torres and Chef Galicia to share their favorite recipes for the holiday entertaining. They bring a taste of Mexico to the table with their recipes for Crema de Chicharrón and Choriqueso. Both are simple to prepare and are easy to share, good qualities for a dish when time is short and houseguests are plenty.
Mixtli Choriqueso with Tomatillo and Avocado Salsa
from Chef Rico Torres of Mixtli in San Antonio, Texas