San Antonio restaurant Mixtli earns Michelin star in debut of Texas dining guide

“Bet on San Antonio,” chef Diego Galicia of Mixtli told the Current after the Southtown dining staple took home the city’s first Michelin star.

Mixtli was the sole Alamo City restaurant to receive the coveted designation as part of the Michelin Guide’s first appraisal of the Texas restaurant scene. The publisher of the guidebooks made the announcement Monday night at an award ceremony in Houston.

Seven Austin eateries received one-star ratings in the Texas Michelin Guide, while Houston took home six. Dallas tied with San Antonio in having a single restaurant in the category.

While Mixtli was the only San Antonio restaurant to win a star, seven more local dining spots made the book’s recommended list: Barbecue Station, Leche de Tigre, Little Em’s Oyster Bar, Nicosi, Signature Restaurant, 2M Smokehouse and Garcia’s Mexican Restaurant.

That list recognizes establishments for outstanding service outside of the guide’s one-, two- and three-star designations.

Rounding out the accolades, Michelin recognized four San Antonio spots as Bib Gourmands, while two Mixtli staffers — sommelier Hailey Pruitt and bar manager Lauren Beckman — won the Outstanding Service award.

The Bib Gourmand designation recognizes restaurants that consistently provide stellar service at affordable prices. San Antonio winners in that category are The Jerk Shack, Cullum’s Attaboy, Ladino and Southerleigh Fine Food and Brewery.

Texas is the 11th U.S. state to be given its own Michelin Guide. Last July, the French company behind the guidebooks revealed plans to publish its first Lone Star State edition.

Anonymous Michelin Guide inspectors determine the books’ rankings based on criteria including ingredient quality, technique mastery, harmony of flavors, consistency and the chef’s own personality, according to guides’ website.

Galicia co-founded Mixtli with chef Rico Torres in 2013. Presenting an elevated culinary journey of Mexico’s rich history, Mixtli has kept experiences fresh and diverse with seasonal menus that stay true to the restaurant’s core mission of storytelling through fine cuisine.

After the award ceremony, Leche de Tigre chef Emil Oliva said he hoped his restaurant’s inclusion on the recommended list would inspire others in the dining scene. 

“Ten years ago we fell in love with the restaurant industry,” Oliva told the Current via email. “We loved the fast paced environment, the pressure, the people, the energy.”

Oliva added that a “leap of faith” was often necessary to forge ahead.

“Trust yourself, because you’re never [completely] ready,” he said. “I hope our story can inspire aspiring chefs who have dreams of cooking the food they love.”

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This article appears in Oct 30 – Nov 5, 2024.