State Fare

Anaqua Grill, San Antonio

by Patricia Sharpe

December 1991

Back Talk

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A backpacking adventure after college led Michael Bomberg in a different direction. He never intended to make a living as a chef, but a trek through Western Europe, Africa, Asia, and the Middle East gave him food for thought.

Now Bomberg is guiding San Antonio’s Anaqua Grill (555 S. Alamo) through a world of changes that reflect a more relaxed attitude toward dining. The emphasis is on simplicity: Hot-rock cooking from the German Alps and bamboo steaming keep nutrients and add taste. Bomberg’s masa-battered shrimp—reminiscent of a childhood favorite, the corny dog—are an excursion into sophistication when combined with his green pumpkin-seed salsa and orange-jicama salad.

Bomberg’s masa-battered shrimp — reminiscent of a childhood favorite, the corny dog — are an excursion into sophistication when combined with his green pumpkin-seed salsa and orange-jicama salad.

Recipe for Masa-Battered Shrimp with Green Pumpkin-Seed Salsa and Orange-Jicama Salad

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