Andrew is in San Antonio, Texas, eating at two eateries difficult commonplace assumptions about "tex-mex" meals. At Restaurant Gwendolyn, meals are ready underneath strict conventional tips, utilizing solely methods and strategies present earlier than 1850. No plugs, no automation, and completely no outsourcing of components. Then at Mixtli, a once-abandoned railway automotive is now residence to a bunch of cooks elevating the bar on Mexican classics. Maguey worms and grasshoppers are remodeled into scrumptious creations, whereas plantains are roasted and paired with gelatinized black beans. For Andrew, it is a 10/10!
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