State Fare

Mesteña’s, San Antonio.

by Patricia Sharpe

December 1996

Back Talk

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Demurely blushing Braeburn apples will tempt you to savor this subtle dessert from San Antonio’s Mesteña (7959 Broadway), the cool new culinary venue that has the Alamo City talking. Pastry chef Doug Wilson—who learned his Southwestern chops at Washington, D.C.’s prestigious Red Sage restaurant—purées the apples to make an amber-hued sorbet, dices them to fill strudellike filo flautas, and reduces them to their essence to create a soothing mulled-cider soup. Served in a single bowl, the three elements irresistibly balance sweet and tart, smooth and crunchy, and hot and cold.

Try this recipe for Braeburn Apple Sorbet With Walnut-Apple Flautas from Mesteña’s, San Antonio.

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