State Fare

Zuni Grill, San Antonio.

by Patricia Sharpe

October 1993

Back Talk

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Autumn along San Antonio’s Paseo del Rio is truly a season of change—especially at the Zuni Grill (511 River Walk), where chef David James’s revamped menu creates a casual and innovative bill of fare with an intentional nod to the Southwest. But don’t expect a run-of-the-mill chile relleno at Zuni.

James forgoes the typical batter-dipped version for a poblano purely as nature intended it. Then he goes nature one better, stuffing the chile with hickory-smoked chicken accented with pecans and pears. Add to that a side dish of spicy mango-fig chutney, and the results are as mellow as a fall stroll on the River Walk itself. Chef David James forgoes the typical batter-dipped version for a poblano purely as nature intended it. Then he goes nature one better, stuffing the chile with hickory-smoked chicken accented with pecans and pears.

Recipes from Zuni Grill, San Antonio.
Hickory-Smoked-Chicken Chile Relleno Recipe
Mango-Fig Chutney Recipe
Plantain Chips Recipe

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