Like two straws in a milkshake, burger and ice cream pairings are traditionally American. But in the heart of San Antonio we want paletas paired with our mole burgers. Chef Johnny Hernandez uses Mexican and local cuisine as inspiration for his newest concept, Burgerteca.
You can bet this isn’t your average burger joint. After four years of work and finding the perfect location, Burgerteca settles into its home at the Flats at Big Tex, located at 403 Blue Star, Suite 105.
From the menu to the atmosphere, the causal restaurant welcomes hungry visitors. The space and décor are the result of Hernandez working with Mexican artisans to bring the space to life, from Mr. Burgerteca himself, to the wooden tables, chairs, chandeliers and art. Further blending American and Mexican culture, burgers are inspired by Mexican cuisine like al pastor tacos, mole and black beans.
The standouts of the night were the Oaxaca burger, featuring mole negro, black beans and avocado, the Pacifica, a tuna burger with jalapeno lime-mayo and the Al Pastor Burger. After 24 years, I have realized pineapple and al pastor seasoning are what all my other burgers have been missing. Pineapples belong on burgers.
But what is a Al Pastor Burger with out fries? Burgerteca serves up inspired fries for table sharing. Choose between Chile Con Queso Fries, Mole Fries or Queso Fundido Fries. We were fans of the beautiful mole fries pictured below.
Burgerteca’s beverage program complements the menu offerings. Served in an artisan-made calavera cup, the BigTex Punch is one of the restaurant’s four signature Rhum Clement cocktails.
After your meal, Burgerteca’s alebrijes—brightly colored imaginary creatures—might even lure you to indulge in dessert. Burgerteca has its own ice cream shop serving up paletas, raspas and ice cream nachos. Yes, ICE CREAM NACHOS with buñuelo chips. Non-dairy options are also available, so nothing can keep you away from the sweet treats from La Nevería!
Burgerteca opens on December 4 with its sister restaurant, Villa Rica, opening early next year. Stop by Sunday from 11 a.m. to 4 p.m., Monday through Thursday from 11 a.m. to 10 p.m., and Friday through Saturday from 11 a.m. to 11 p.m. What are you excited to try from the menu?