A sprawling Mexican restaurant with a hacienda feel, big bar, folk art, frosty margs, and a near endless progression of sizzling platters—what more could you want? On the far side of Helotes, El Chaparral has been family owned and operated for almost four decades. You can’t go wrong with the enchiladas, any of the fourteen combos, or a big platter of nachos decorated the way you like them. The grilled meat dishes are particularly good: ranchero steak, Erin’s Parrillada (mixed grill), and now, surely a sign of the times, street tacos with chopped brisket.