This efficient spot downtown has a lunchtime crowd that any competitor would envy. Trays dramatically piled high with Mexican pastries (don’t miss the cream-filled coronas and pillowy conchas) strike a chord with nostalgic San Antonians and culture-craving tourists. It really is all about the bread here—made on the premises—which becomes the foundation for giant tortas filled with spicy meats, egg, avocado, veggies, and more. At dinner these generous Mexican sandwiches are served open face (and thus named pepitos); we especially like the one with carnitas (slow-roasted pork), cilantro slaw, and ancho sauce.