Students at the Culinary Institute of America’s San Antonio campus work the kitchen here, with results that help solidify the CIA’s reputation. The dishes represent South and Central America and the Caribbean; we sampled duck mole castellano (a thick, rich chile-flavored sauce with the complexity but not the chocolate of Mexican mole poblano); scallops with chorizo; a hearty brown risotto with huitlacoche; and delicately crusted sweetbreads with a honey-lime marinade. All of those followed a sublimely delicious shrimp broth, heated at the table with hot stones. In short, a meal in this high-ceilinged room, respectably upscale but not formal, is a unique San Antonio experience, and not to be missed. (4/13)