Mixtli

To be clear — we did not participate in the dinner. We drove in from out of town just to go to this particular restaurant. We had rescheduled the visit after spring rains had made traveling difficult. They were very accommodating and even called us to get information about a reported food allergy. The problem was that when we arrived there was a group of 10 also booked at the table for an anniversary party. The guest who was hosting the party (not the restaurant host) told us to sit at the far end of the table by the restrooms and where there was no lighting nor air conditioning. Then people started to pour in hauling almost as many bottles of wine as people and climbing about to sit in spots as determined by the party thrower. They were having a good time but they were also very loud and overwhelming and 10 of them to the 2 of us. It was clear that we would be not be able to have a conversation with one another nor enjoy the food for the careful and creative preparation that we anticipated. We escaped. I think that the management should require that parties over a certain number (9? 8?) should be required to book the entire table. It was unpleasant and the food had not even arrived yet.

Absolutely my favorite restaurant in the country. My girlfriend and I fly out to San Antonio just to eat at this hidden gem. We had eaten at 3 Michelin sta rJoel Robuchon the week prior to our first visit. The food here blew it away.
Great people, great stories behind the food. Definitely worth a trip.

Booked and paid for dinner while in town. They apparently oversold and cancelled our reservation 1 hour before dinner. The worst part is the man who called to cancel was not apologetic at all. He was rude and basically said it was not his fault. But if the restaurant decides to use a booking system that seems to fail more than once, (based on reading past reviews) they should own up to the mistake and at the very least apologize to the guest.

If you’re looking for a place that will really impress a date or SO this is the place to go. I honestly think Mixtli is the best restaurant in San Antonio. This is taking into consideration both the food and the concept of the restaurant. I seriously cannot wait to have dinner here again.
I absolutely love how Mexican history and culture is presented throughout the dinner and the way integrated into the dishes. I absolutely love how each menu is based of a state or region in Mexico. There is really nothing like Mixtli in San Antonio and we’re lucky to have a restaurant like this. In a city with such an overabundance of Tex-​Mex food it’s so exciting to see a place that is so passionate about actual Mexican food.
The way it works:
You go on the website and buy your tickets in advance. On the site you can see how many spots are available for each give. There are only 12 seats available per night and all 12 people sit together at one table. It sounds awkward but it’s actually really awesome. It was really interesting how we were able to get to know and connect with some of the people at the table. The whole night was just such a cool experience.
The food is amazing (it was the Puebla menu) and I loved every plate that was served. I really enjoyed learning more about Puebla. And the dessert was super yum as well. I mean just take a look at the pictures!

I was a huge fan of this place and always told friends about it however my latest visit was not so pleasant. It took about 15 minutes to get a drink and then over 20 minutes to get the bartender to close our tab. I could understand if there was a full house and food was being served but there were 8 customers at the bar and there was no food; my party was of 4. I really hope this was an off night for the bartender and the service returns to what it was.

Pretty close to perfect! SO and I went as a belated Valentines treat to one another and we are so glad we made the stop. Mixtli is such a fantastic blend of food, culture and history, and service. We really enjoyed the theme of our meal: the Spanish Inquisition. The meal walked us through the introduction of new ingredients to traditional Mexican foods throughout different regions South America.
We started with chilled grapes paired with a strong sherry. We moved onto a warm bisque below a rice and black bean puff. This bisque was amazing and paired with a light Vino Verde. Then we moved onto some heavier items. We enjoyed a succulent pork belly and grilled pineapple. Then we had a really unusual salad of mixed greens, begonia flowers, Parmesan crisp, Manchego ice cream and chorizo dust. That course was paired with a gin and mezcal cocktail rimmed with bee pollen. The Manchego ice cream and chorizo dust will definitely wake up your senses!
As the meal progressed we were treated to a cut of salmon with exciting fruit combinations. Then we had a venison tartare, roast potato, and quail leg plate that was divine. This course was paired with my favorite cocktail of the night: cinnamon, horchata, and tequila. As a break between the heavier dishes we had a spirulina crisp with different red salsas and an avocado mouse. This was the weakest link for me but still a nice item. This crisp was paired with a spicy Tempranillo. And, after the heavier courses was a pleasant change pace. After the crisp we moved onto a cured duck served with mole negro. The plate also featured a tamale, black beans, and green sauce. I couldn’t eaten six pieces of duck. It was divine and paired perfectly with the Tempranillo I still had.
We left the mains behind with a light citrus granita. I’ve had a few granitas in the past but none with such a concentrated flavor! It was a small serving but I definitely could’ve enjoyed much more. The meal wrapped up with a small chocolate mousse and coffee. The coffee really ended dinner on a high note. It was spiced with clove and spiked with a chile liquor that carried just the right heat.
Phew! It was an incredible meal with excellent service, beautiful plating, and a dose of history. We will definitely be back. I recommend being there on time and preparing for a marathon! It’s a lot of food, a lot of information but so so enjoyable. Thanks Mixtli! We’re looking forward to our next trip. I think we have to try out their nearby bar to tide us over.

My favorite meal to date in San Antonio. Just fantastic!
Enough with the superlatives– on to the review.
Small, cozy, great atmosphere– converted railcar, seats 12 people.
The care and thoughtfulness that they put into the food (and the backstory) are exquisite.
The chefs are humble and enthusiastic– all the things you’d hope for in a great restaurant.
I can’t wait to go back!

I had a great time here. The box car makes it a different dining experience than what most are used to. The different small cocktails that were given to us were all delicious. I just wish there was a bit more interaction with the chefs and the table because I would have liked to get more background and the influence of each dish. Flavors were all very good.

We were excited at the prospect of a unique dinning experience at Mixtli. However we have been attempting to get in contact with the restaurant to verify dietary restrictions to no avail. After calls and emails no one will respond to our inquiry.

This was our second visit to Mixtli and the meal was fabulous. It started out with introductions amongst our table of 12 and the first course. The three chefs took turns throughout the meal explaining the different dishes and the respective pairing. All and all it was great until the end. Once the final dish was served and the table cleared the chefs disappeared. Our collective group didn’t know if we’re to be given a final goodbye or thanks. The only person left in the kitchen was the dishwasher. When we finally all decided to leave we could feel the tension amongst the chefs (–1) who were standing outside in some sort of debate or serious discussion. Over all it was a great meal with e subtle let down at the end.

While the food may be stellar, beware of their reservation system and any ensuing snafus that may occur. We had a large party booked there recently, but upon arriving for dinner they had undercounted us, despite everyone having paid for the requisite number of seats. The person trying to sort this out was unrepentant about the restaurant’s mistake, and instead of offering solutions he cravenly placed the burden on the couple who arranged our outing. They took the high road and left when they could’ve easily stood their ground and justifiably demanded that everyone be seated and served. The restaurant’s arrogance colored what was meant to be a special evening. We will never come back, much less recommend this place to others.

Where do I even begin? We currently live in Houston and heard about this place from a friend. We booked a hotel for the night and bought dinner tickets for. Wednesday dinner. The day before we got an email telling us that the dinner was canceled. As a result we had to rebook our hotel at the last minute and go Thursday instead. However we noticed on Facebook for that Wednesday they still had dinner tickets.
As for the meal itself, the experience was unique– repurposed railroad car with a single table with 12 seats and kitchen right next to it.
The chefs explained every dish and drink accompaniment which was nice. The only problem was that the food just wasnt good. Aside from our first course (a delicious apéritif followed by an avocado gazpacho) the rest of the courses were just blah, flavorless and confusing. The enchiladas were were cold with little flavor of duck and the tortilla and potatoes were undercooked. The corn tamal dish was very dry, although the salsa verde was excellent. The pork carnitas were dry and flavorless, and the quail dish plating made no sense nor did the giant «intermezzo» sorbet popsicle. Additionally, I found it kind of disturbing that the same fork, spoon and knife were used throughout all 8 courses; I was using the same spoon for dessert that I used for my gazpacho, silverware was never changed out.
In general, the dishes were imaginative but suffered from a serious lack of seasoning and flavor. We really wanted to like this place, but the food was just very disappointing. For a meal at this price point, we were expecting much more. Great concept and great looking menu (which is why we made the trip in the first place) but very poor culinary execution.

Super gift & way to celebrate our 45^th anniversary! Love the concept of personal & intimate attention to authentic Mexican foods; servings were interesting, small & delicious; by the end of the evening it was just enough to appreciate & enjoy the Mexican cuisine… The drinks were mixed & paired with each plate ‘fabulosamente’! Truly an enjoyable evening!
The picture is actually of our 40^th anniversary; spell ck can be annoying sometimes!

Love the concept & the experience that follows. The chef & his staff put a lot of thought into the dishes they are turning out. Each dish and drink pairing has a specific thought process tying in it with the terroir it represents.
We tried the chihuahua region menu last night and it did not disappoint. The restaurant was quite comfortable in terms of space & temperature. I mention this as other reviews had stated some discomfort. The chef and his staff are extremely knowledgeable and passionate about their business. They also give a lot back to the community and have a sense of culinary purpose.
Think of Mixtli as buying a theater ticket & you are in for a fun evening. If you enjoy food and are in search of the next great meal, food novelty, or simply have an open mind when it comes to dining you will have a good time.
Cannot wait to return for the next menu & their future endeavors into Mezcal next door. Chef Garcia and his staff are a class act all the way! Restaurants like this are what will expose the dining scene in San Antonio nationally. & we are fortunate to have some excellent restaurants!

Dining at Mixtl was a very personal experience. The dishes were creative and perfectly peepared and presented. The servigs are small, but I was completely satisfied by the end of the courses. The pairings were done very well and were very meticulously.
I look forward to returning. I love the concept and execution.

Sorry, Mixtli. I just can’t keep up the 5– star charade this time around…
To address my former review: I learned from last time and didn’t arrive too hungry. I was ret to go, right?! OK food, albeit creative with great stories and depth. The booze was more plentiful, which was nice. The company/​ambiance makes it all worth it, I think… a bunch of us bought the entire table (12 people)…again, great, unique, fun environment that you’ll be hard pressed to find anywhere else in SA.
The biggest change I saw in Mixtli since my first visit in January: a LOT more staff in that tiny boxcar! The first time, it was only 3 people. This time it was about 6 – 7. And it was HOT in there. Like, we were sweating, stale air, swampy hot.
Also, I don’t pay you $ 92 (not including tip) to bite down on a big piece of GLASS located in my drink. It looked just like the ice in the drink. People heard the sound of my teeth meet the glass; it was loud. But, fortunately, not painful. As soon as I warned the table I had glass in my drink, two more people found glass in theirs. Diego’s response? «That’s not good» with his hand out so we could put that glass pieces in it. No apology. No discount. That’s it. Not cool.

At Mixtli, you definitely pay for the experience as well as the food. The setting is fairly intimate: they seat 12 people in a train boxcar, so it is best to try to go with a group and just fill it with people you know. The menu changes every 6 weeks or so to sample the cuisine from a different region of Mexico. The time I went, the theme was Mexico city street food. It’s nice that as each course is served, the chef talks about the history and preparation of each dish, so you really get a feel for how it was prepared. It’s also pretty neat that Mixtli does a sort of farm to table program where they buy their ingredients directly from the farmers rather than through a 3^rd party distributor. Some alcoholic drinks are also included in the meals. The menu for a certain time is always set, generally you can’t make substitutions, so if you have dietary restrictions, you should peruse the menu and talk to the chef beforehand. While each course is fairly small, overall it is a decent amount of food since there are just so many courses. Everything I had was so good! This was a great experience and I would love to return.

What else can be said about Mixti that hasn’t already been said? All of the reviews are true, this is a phenomenal restaurant.
The AC issue has been resolved. Be flexible, remember you’re eating in a large metal box. We visited in the height of the SA summer and were very comfortable for the meal.
The food is amazing the chefs deliver the food in a courageous way that makes you appreciate the artistry and passion they have. Diego and his team are at the top of their game.

My first review of 2014 and it had to be special so I chose Mixtli. Mixtli stands for cloud, so when I think about clouds they travel where the wind takes them, and Mixtli’s food will take you to different states of Mexico. This is not Tex-​Mex. This is Mexican Cuisine at its best and we are so lucky to have it here in San Antonio.
The evening we dined, the cloud was hovering over the state of Chiapas, the most southeastern state of Mexico. And the menu was amazing. Eight course of magical and wonderful food that brought back so many memories. Diego, the chef, has such a passion for cooking and for cooking Mexican cuisine. Since during dinner it was just my husband and I, we really got a chance to talk to Diego and got to ask a lot of questions, which made the evening more memorable because we talked about food.
Jesse who I believe is a mixologist paired these amazing wines and drinks with the meals and we were in heaven floating with the clouds.
We had mentioned to Diego that we had been to Noma just a couple of months ago and maybe I’m biased but they are on they way to make a name for themselves. The food here is basically farm to table, so one gets top quality food.
If you are interested in dining at Mixtli, go to their website. Purchase tickets for the meals (before noon the day you wish to go) and enjoy.

There’s something happening here.
A couple of food geeks invite you to purchase tickets to limited showings (12 seats) of limited runs (45 days) of culinary adventure — a menu intended to travel like the clouds.
The food is fantastic, but the powerful positive creative energy concentrated in this box car is itself worth the price of admission ($ 80 + tax, pairings and gratuity included).
If you are the slightest fan of MEXICAN Mexican food (versus Tex Mex), if you’re a food geek, or if you just have a general curiosity for the art you can eat, this is a traveling-​without-​moving journey you won’t soon forget. I’m still floating.
Go poke around the website and learn more about Diego & Rico’s vision.
P. S. pairing suggestions are provided by Ceci from Vinously Speaking, which only makes me love the whole creative collaborative experience more