Flavor Postcard: San Antonio
Scouting trends in this emerging food destination town
San Antonio is an American city that feels like no other. It carries the distinction from UNESCO as being named one of only two “Creative Cities of Gastronomy” in the U.S. (Tucson is the other), citing the San Antonio’s wide-ranging culinary heritage, including Mexican, Spanish, Indigenous, Asian and African, as well as its support of innovative culinary endeavors. The Flavor & The Menu team wanted to experience that mix of authenticity and creativity firsthand, so we set off on a flavor scouting trip, seeking out the dishes, flavors and ingredients that are driving culinary innovation in San Antonio.
About the Author
Mike Kostyo is the VP of Menu Matters. Mike has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For nearly 11 years, Mike was an associate director and trends expert at one of the industry's largest research firms. He has a master's in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. mike@menumatters.comRead More Stories by Mike Kostyo
Hojicha Sidles Up to the Bar Roasted green tea introduces body to drinks
Hojicha & Wildflower Credit: Sexy...
The Dessert Move Hojicha brings a signature touch
Hojicha Roll Cake Credit: Temp &...
Hojicha in Sweet Treats This roasted green tea is elevating treat culture
Hojicha Float with Mochi and Hojicha Soft...
