Around the Holiday Table
Four dishes that define the season in the Alamo City
Tamales
At Chilito’s, classic pork tamales certainly are an option each December. But Maldonado says they also set their tamales apart by adding an unexpected touch of richness with cream cheese. Try it at the Tamales! Holiday Festival at Pearl on Dec. 6 in his cream cheese chicken or in the cream cheese jalapeno, which balances the smooth cheese texture with the spice of fresh jalapenos. “The best tamal is made with lots of love,” Maldonado says. atpearl.com/tamales
Kolaches
The team at Kolache Stop puts a San Antonio twist on the traditional German pastry that’s become a mainstay in South Texas. Manager Albert Perez says while the restaurant offers around 15 flavors each holiday season, it’s the spicy chorizo and egg, complete with fresh jalapeno and sausage, that’s the favorite. “Chorizo is kind of a big deal in San Antonio,” Perez says. kolachestop.com
Caldo de Pollo
Traditionally made with beef, La Fogata’s hearty winter soup ingredients include shredded chicken, tomato, avocado and Mexican rice. Sometimes served as the main dish on Christmas Eve, it’s heavy enough to act as a meal but not so filling that guests won’t be ready for a larger feast on Christmas day.lafogata.com
Arroz con Leche
Carlos Pena, owner of Guajilo’s, says he remembers making arroz con leche, or Mexican rice pudding, with his grandmother as a child. His restaurant’s version includes the same hint of sweetness that made it a family favorite for him decades ago, and is often ordered as the final note to a meal of traditional Mexican favorites. “No matter where you’re from, arroz con leche seems to tug at your heartstrings during the holidays,” he says. guajillos.com
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