New upscale Stone Oak Mexican restaurant Cuishe Cocina Mexicana opening Tuesday in San Antonio from Toro Kitchen + Bar team

At special events and festivals around San Antonio the last few years, co-owner Gerardo De Anda of the popular Spanish restaurant Toro Kitchen + Bar has made no secret that the food of Mexico would be his next quest.

Tuesday, Oct. 6, that quest becomes a reality with the opening of Cuishe Cocina Mexicana in Stone Oak, just a few doors down from where he opened the first Toro in 2017. A second location of Cuishe is coming Nov. 3 in St. Paul Square near downtown, close to the second location of Toro, according to Cuishe’s Facebook page.

Named for an agave plant used to make mezcal, Cuishe (pronounced KWEE-sheh) will feature more than 150 bottles of spirits distilled from agave, including tequila, mezcal, sotol, raicilla and bacanora, served straight up or mixed in a wide variety of cocktails served not just in glasses, but also in clay cups, gourds and even hollowed-out jalapeños.

The kitchen, overseen by Toro executive chef Juan Carlos Bazan, will showcase food from Central Mexico, with familiar dishes like Wagyu steak arrachera, enchiladas, sopes, street tacos made from an al pastor trompo and wood-fired snapper and less-familiar specialties like huitlacoche quesadillas, ant-larvae “caviar” called escamoles, flame-roasted octopus and “bichos,” an assortment of toasted scorpions, grasshoppers and worms served with guacamole.

The elegant space is divided into rooms with rustic accents, such as Mexican vaquero gear and the farm implements used to harvest agave.


Cuishe Cocina Mexicana, in Stone Oak at 115 N Loop 1604 E Suite 1118, cuishemx.com. In St. Paul Square at 119 Heiman St. Stone Oak hours: noon-11 p.m. Tuesday through Thursday, noon-2 a.m. Friday and Saturday, noon-9 p.m. Sunday. A brunch and lunch combination menu will be served each day, with dinner beginning at 3 p.m. Hours are not yet available for the downtown location.

Mike Sutter is a food and drink reporter and restaurant critic in the San Antonio and Bexar County area. To read more from Mike, become a subscriber. [email protected] | Twitter: @fedmanwalking | Instagram: @fedmanwalking

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Alma Cocina Latina moves to Station North, will share space with Mera Kitchen Collective

Venezuelan eatery Alma Cocina Latina has announced it’s found a new home in Station North.



Irena Stein et al. posing for a picture: Emily Lerman, left, founder of the Mera Kitchen Collective, and Irena Stein, owner of Alma Cocina Latina, will share a cooking space in Station North.


© Barbara Haddock Taylor / Baltimore Sun/The Baltimore Sun/TNS
Emily Lerman, left, founder of the Mera Kitchen Collective, and Irena Stein, owner of Alma Cocina Latina, will share a cooking space in Station North.

The restaurant, which shuttered its location in Canton’s Can Company late last month, is set to reopen at 1701 N. Charles St. in mid- to late October. The 5,300-square-foot space was formerly occupied by the Pen & Quill, which closed in July. The restaurant will join a block occupied by the Charles Theatre and Orto, among various other businesses.

Alma Cocina Latina will share the space with Mera Kitchen Collective, the Baltimore group founded by former aid worker Emily Lerman. The two businesses had previously collaborated to prepare meals for World Central Kitchen, the food relief organization founded by celebrity chef José Andrés.

Through their newly formed partnership, Alkimiah, Alma Cocina Latina and Mera Kitchen Collective plan to continue to prepare free meals for community members through a combination of grants and donations, said Alma Cocina Latina owner Irena Stein.

“In this location we can do a lot more meals, and that’s wonderful,” said Stein. The atmosphere will remain consistent with the tropical, airy vibe of the Canton location, said Stein, and the menu under new executive chef David Zamudio will keep its trademark arepas and small plates.

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