Senior General Manager, Andrew Palermo, along with Senior Kitchen Manager, Chef Tina Aleandri, and Beverage Manager, Jen Chan, shared some of their most exciting dishes that you should look forward to when the restaurant opens. (And don’t worry, their chips and salsa are FREE.)
“Our goal is to not only respect the culture that we’re trying to represent, which is Tex Mex, but also represent and respect the food,” said Aleandri. “What we want to do is represent Texas in the best way.”
Aleandri adds, “We want you to smell Texas, we want you to feel Texas and we want you to taste Texas.”
Here are 12 of the most exciting items on the menu:
(El Jimador Blanco, pineapple, lime, cilantro, served up)
La Paloma, $12
(El Jimador Blanco, fresh lime, Squirt soda, salt)
The Highwayman, $14
(A mezcal old-fashioned with honey/agave syrup and Mexican Mole bitters)
Puffy Queso Taco (aka their take on a San Antonio, TX staple), $4
(fresh corn puff taco stuffed with meat and topped with lettuce, tomatoes and cheese)
Note: This can be added on to any entree or it can be ordered as an appetizer.
Chicken Tacos Al Carbon, $15
(wood-grilled chicken, smoked onions, salsa cremosa)
Taco de Carnitas, $15
(crispy pork belly, hot and sweet guava glaze, smoked onions, salsa cremosa)
Campechana De Mariscos, $16
(aka their version of a seafood cocktail: spicy Gulf shrimp, octopus, lump crab, fresh avocado, fiery roasted red tomato salsa, tostados)
Share-ability: An appetizer for at least two people to share.
Steak Fajita Nachos, $16
(grilled steak on bean and cheese nachos, jalapeños, guacamole, sour cream)
Steak Tacos Al Carbon, $16
(wood-grilled skirt steak, smoked onions, salsa cremosa)
Gulf Shrimp and Snapper Ceviche, $16
(‘agua chile’, tostada, smoked jalapeno salsa, escabeche)
Camarones Brochetas, $27
(chili spiced gulf shrimp stuffed with jack cheese and jalapeño, wrapped in bacon toasted on their wood-fired grill)
“What’s special about this dish is it’s a wow factor,” said Aleandri.
Note: Flour tortillas are made in house and come with their fajita and taco dishes.
Short Rib, $34
(slow braised and chargrilled, chipotle molasses BBQ sauce)
Share-ability: A house special that could be shared among up to three people.
Fun fact: They cook this short rib for around 14 hours, braised in its own jus.
Note: Every fajita, skillet or family-style meal comes with fajita fixings including yellow blend cheese, homemade guacamole (made 4 to 5 times a day), sour cream and diced tomatoes.
If you head to Superica next week, you’ll be able to dine inside their 7,000-sq.-ft. space. This fall, the restaurant will also have a courtyard bar space to enjoy.
11 a.m.-2:30 p.m., Monday-Friday
5 p.m.-10 p.m. Monday-Thursday
5 p.m.-11 p.m. Friday
3 p.m.-11 p.m. Saturday
3-10 p.m. Sunday
11 a.m.-close daily