(From March 2011) Tex-Mex and deep Mex come together in this colorful, vibrant restaurant on the North Side. The chile en nogada (a poblano stuffed with pork and almonds and drizzled with a white walnut sauce flecked with pomegranate seeds) delighted our whole table; so did the lobster quesadilla (plenty for two), which attained heights rarely seen in San Antonio Mexican restaurants. The rich tortilla soup could make a lunch in itself, what with its robust broth, avocado slivers, and melting cheese. Don’t ignore the flavorful al pastor tacos, with pineapple, onion, and cilantro. Bright-red-tiled tabletops and plenty of hanging plants enliven the decor, while a boisterous energy infuses the service. Bar.
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