Street foods Mexico /Flautas Lupita at Mercado San Juan

Flautas Lupita at Mercado San Juan “Even though it’s fried, these flautas de pollo are pretty light antojitos (a.k.a. Mexican snacks), meaning it’s too easy to eat a lot of them. The shredded cabbage adds something fresh, the guacamole gives some body, and the cotija cheese lends some salt, making for the most delightful snack as you explore this market in the Cuahutémoc borough.”Really Cheap Street Food

King’s Hwy Brew & Q, street food, San Antonio King’s Hwy Brew & Q is inside an 1880s home alongside El Camino Real, a historic trade route. The walls are covered with art and beer signs; others are painted bright orange and red. It’s owned by Emilio “Emo” Soliz and his wife, Christi. After five years as pitmaster for Jason Dady’s Two Bros. BBQ Market, Soliz spread his wings with Sweet Christi’s BBQ (named after his wife) in 2014 before eventually parking the food truck and opening King’s Hwy in 2015. Brisket, sweet-tea-glazed ribs, and pulled pork are available by the pound at King’s Hwy, but the Solizes draw people back with their tortas and mini street tacos. Well, they aren’t so teensy: Each taco can be filled with a heap of carnitas-style peppery pulled pork, carne guisada, or moist brisket with hints of burnt ends and served in locally made yellow corn tortillas. They’re topped off with a flurry of raw white onion, fresh-chopped cilantro, and served with a side of a garlicky tomatillo salsa.

“This [mash-up of Tex-Mex and barbecue] is not new. It’s very familiar, it’s what the rest of us do on a regular basis,” asia street food, Soliz says of his Mexican-American brethren. Soliz keeps his sides familiar to his Mexican-American upbringing with a tomato-based Mexican rice with cumin and chicken stock, and bacony borracho beans that get their name from the Lone Star beers Soliz pours in. “It helps if you’re a little borracho too,” Soliz says with a laugh.

The father of four grew up in Atascosa County, about 30 minutes south of San Antonio. He recalls barbecues in his family’s backyard, the smell of brisket, cilantro, and fresh tortillas on the grill. His cooking at King’s Hwy is a nod to his past, with creative spins like the S.A. Cheesesteak that packs brisket into a bolillo (a stocky variation on the baguette) along with queso, grilled jalapeños, and onions. Then there’s the beefed-up grilled cheese on Texas toast that’s filled with choice of brisket, sausage, carne guisada, turkey, pulled pork, or shredded chicken, a messy masterpiece worth every spent napkin.Street Food 2018