SAN ANTONIO – A longtime San Antonio favorite is getting national recognition from The New York Times.<\/p>\n
Garcia\u2019s Mexican Food was named one of \u201c41 of the Greatest Mexican Restaurants Across the United States,\u201d placing the family-owned San Antonio staple among standout Mexican restaurants nationwide.<\/p>\n
Garcia\u2019s has been serving San Antonio since 1962, when Julio and Yolanda Garcia opened the restaurant with Julio\u2019s parents, Guadalupe and Nicolasa. The restaurant moved across the street to its current narrow location in 1970 and is now run by the founders\u2019 children.<\/p>\n
For John Garcia, the recognition is about more than the food. He sees it as a tribute to the family members who started the restaurant more than six decades ago.<\/p>\n
\u201cIt\u2019s a great honor to be part of this list with a bunch of restaurants,\u201d Garcia said. \u201cIt\u2019s a blessing. It\u2019s a great attribute to my parents who started this in 1962.\u201d<\/p>\n
The New York Times highlighted Garcia\u2019s housemade salsas and tortillas, affordable combination plates and its longtime tradition of serving house-smoked brisket. One favorite, the \u201cMexican No. 1,\u201d comes with two enchiladas, a gravy-smothered tamale, rice, beans and a crispy taco. The restaurant has also been serving its smoked brisket wrapped in tortillas for more than two decades.<\/p>\n
Garcia said the family has remained committed to preparing its food the same way his parents did.<\/p>\n
\u201cWe\u2019ve been in this 65 years. It says something,\u201d Garcia said. \u201cUsing the best ingredients, best products, and we\u2019ve used everything since the way my parents cooked for 64 years, and nothing has changed.\u201d<\/p>\n
That includes the restaurant\u2019s brisket, which Garcia credits to his brother Andrew.<\/p>\n
\u201cMy brother Andrew makes the best brisket in town,\u201d Garcia said. \u201cIt\u2019s what we strive for. We strive for the best.\u201d<\/p>\n
The restaurant has also been recommended by the Michelin Guide, a prestigious international restaurant guide whose anonymous inspectors evaluate restaurants and recognize standout dining experiences.<\/p>\n
Garcia said the siblings are now in their 60s and aren\u2019t sure whether another generation will eventually take over.<\/p>\n
\u201cMaybe one of our kids will do it, or it\u2019s just time to hang it up,\u201d Garcia said. \u201cWe\u2019ll see.\u201d<\/p>\n
For now, Garcia said the family is grateful for the customers and employees who have supported the restaurant through the decades.<\/p>\n
\u201cThank you for the confidence in us, and we appreciate all the love from our customers and our staff,\u201d Garcia said. \u201cWe really appreciate it.\u201d<\/p>\n
Garcia’s is open Tuesday through Saturday from 7 a.m. to 2 p.m. and is located near Fredericksburg Road and W Craig Place. They are closed on Sunday and Monday.<\/p>\n","protected":false},"excerpt":{"rendered":"
SAN ANTONIO – A longtime San Antonio favorite is getting national recognition from The New York Times. Garcia\u2019s Mexican Food was named one of \u201c41 of the Greatest Mexican Restaurants Across the United States,\u201d placing the family-owned San Antonio staple among standout Mexican restaurants nationwide. Garcia\u2019s has been serving San Antonio since 1962, when Julio<\/p>\n","protected":false},"author":2,"featured_media":23945,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[5050,5116,5114,5117,5115],"class_list":["post-23944","post","type-post","status-publish","format-standard","has-post-thumbnail","category-new-mexico","tag-new-mexico","tag-new-mexico-dining","tag-new-mexico-food","tag-new-mexico-grocery-stores","tag-new-mexico-restaurants"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117310107502227882","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/23944","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=23944"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/23944\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/23945"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=23944"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=23944"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=23944"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}