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S.A. Taco Report

Happy New Year!


And thank you for subscribing to the S.A. Taco Report, a newsletter brought to you by The Tacoist. In this monthly newsletter, I'll recap the taquerias I visited the previous month, highlighting anything worth highlighting: an outstanding bean and cheese, perfectly-made tortillas, or a can't-miss hot sauce.

Remember, this newsletter is all about San Antonio, Texas. Though, I may occasionally mention a taqueria from another city.

Also, if you have suggestions for a better and more inventive name than "S.A. Taco Report," or have any suggestions for how to make this compendium better, please email me at

OK, now it's time to check out December's excursions.

 Mostly misses
 Average S.A. taqueria. Some hits, some misses
 Worth traveling across town for
Blue Moon, 3228 S. Flores St. (South Side)

First thing first: This place has excellent flour tortillas. They're on the thinner side and very soft and pliable. All fillings were pretty good. Carne guisada good, not great; machacado w/egg well seasoned with kick from the serrano pepper (above); bean and cheese about average; good chorizo and papa. Can't beat this place's atmosphere: small, a little crammed, like being in someone's house. Be warned: Red salsa is HOT and vinegary. 

Thousand Oaks Cafe II, 1271 Austin Highway (Northeast)

Another candidate for best flour tortillas. These are thinner and flexible and really outshine whatever you put in them — which is saying a lot. All of the tacos were very good to excellent: papa ranchera (one of the better ones out there); carne guisada; rice and bean; ham and egg (the fluffiest egg I've had in a taco); pork chop (simple and excellent); barbacoa; and bean and cheese. One of three Tex-Mex restaurants based on the Northside. Interior looks like Jim's. 

Natalie's Mexican Cafe, 610 Cupples Road (West Side)

Third best carne guisada I've had in S.A. is at Natalie's (the first two are at Mi Celayence and Mendez Cafe). Not just beefy, but tomato-y and garlicky. Great taste. Flour tortillas here are fluffier than normal. Bean and chorizo on homemade corn were very good and had a hint of what seemed like cinnamon. A very buttery ham and egg. Nopalitos a la Mexicana had some great kick. Chilaquiles were hot both ways and crunchy as they should be. 

Taqueria Atotonilco, 3431 W. Commerce St. (West Side)

Inconsistent flour tortillas. Some were perfect like on the carne guisada — with perfectly tender meat in a perfectly fluffy tortilla. Outstanding. Others were a complete disappointment. All seemed cooked on the comal with that greasy sheen. Store-bought corn tortillas. Carne guisada the was best. Same with pork chop. Bacon & egg was unique in that it was between diced bacon and by the slice — so more coarsely chopped. Other tacos mediocre. Low ceiling, cavelike on the inside. BYOB, says a sign next to the entrance. 

Zarazua's Cafe, 400 Sunset Road (Northside)

Mexican and Panamanian restaurant on the Northside. Small place. We were the only ones there on a Saturday. Seems like a daily lunch place. Decent tortillas. Nothing special, just a vehicle for the fillings. Thinnish. Good chorizo, potato and egg — a tasty combo I wish more taqueria's carried on their menu. Not greasy, with good flavor. Machacado lacked flavor. Egg overcooked a bit in both aforementioned tacos. Decent bean and cheese. Carne guisada a little flat. 

Ongoing features
S.A.'s Great Tacos
The best of the best
Taqueria List
All taquerias The Tacoist has visited.
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