WORDS BY FRANCISCO ORTIZ
MAUI MIKE’S OPENS NEW BRICK-AND-MORTAR LOCATION
Photo by Maui Mike’s
Maui Mike’s, a food truck that has been serving up burgers, surf and turf and Hawaiian-inspired foods for more than a decade, now has a brick-and-mortar location. Situated at 1022 North Main Avenue between the Tobin Hill neighborhood and the edge of downtown, Maui Mike’s offers classic, quick- casual dishes such as burgers, fries, onion rings and milkshakes, as well as specialties like shrimp and fish tacos, poké bowls, malasadas (Hawaiian donuts) and loco moco, a Hawaiian staple consisting of white rice topped with a burger patty, brown gravy and a sunny-side-up fried egg. With a soft opening in March, Maui Mike’s started providing dinner service in early April. They also have their own app, free to download for Apple or Android. Diners can order a Hawaiian delight to-go or request delivery in the immediate area.
Find out what else Maui Mike’s has in store by checking out its Facebook page.
PUMPERS LANDS A NEW PERMANENT HOME
Photo by Pumper’s
Local chef Stefan Bowers has been thrilling burger fans with his side project, Pumpers, for the past four years, aided by the irreverent marketing of Pumpers pop-ups at hot spots across the city. This summer, Pumpers opens a brick-and-mortar home at 1101 Broadway Street. According to reports, this property across from Maverick Park will be a new mixed-use redevelopment of a 1940s-era, 17,000-square-foot brick building, and will house a blend of small retail and dining options, including Pumpers. Bowers says the brick-and-mortar version will offer Pumpers’ tidy five-burger selection that is familiar to fans of the pop-ups, as well as to a few new, non-smash burger surprises.
Follow Pumpers on Instagram at @pumpers_world for more details.
CONVERSA ELEVATED OPENS ITS DOORS
Conversa Elevated, an upscale, dual-level bar, opened up in the Dominion area a few months ago. Conversa provides full-bar service on both levels, alongside a variety of spirits, wine and cigars as well as low-to-non-alcohol options. The first level is designed as a more casual area to snag a drink and have a great conversation with a companion or a group before ascending upstairs to a reservation- only dining space for an extended evening enjoying beverages with bites. Chef Andreas Imhof, formerly of Restaurant Gwendolyn and Star Fish, and chef Teddy Liang have developed an island-inspired menu that includes jerk yakitori, green mango salad, razpacho — a local variation of raspa — and crudo. Conversa does have a dress code that ranges from smart casual on the lower level to more fashionable on the upper level.
Check out Conversa at conversaelevated.com for more information and to make a reservation.
A WAY TO THE HEART KEEPS DINERS GUESSING
Photo by A Way to the Heart
When A Way to the Heart restaurant opened in The Yard retail center in Olmos Park in 2021, chef and co-owner Diego Gonzalez was committed to offering a variety of intriguing dining options throughout the year. “We do have a constant rotation of cuisines. Every three months, we go from continent to continent, exploring the local cuisine and agriculture, and then create dishes inspired by them,” says Gonzalez. To that end, Gonzalez shares that the menu this summer will focus on Caribbean and Latin American foods. The menu will feature traditional dishes from places such as Peru, Argentina and the Amazon delta. According to Gonzalez, visitors can always expect an elegant, curated exploration of cuisine, regardless of what’s on the menu. This past winter, diners enjoyed an African-focused menu, and Asian cuisine last summer. A Way to the Heart is located at 5251 McCullough Avenue.
Follow them at awaytotheheart.com to see what thrilling dishes Gonzalez and his team come up with next.
GUAC IT LIKE I TALK IT “STICKS” AROUND
Photo by Guac It Like I Talk It
After the COVID-19 outbreak prompted the cancellation of Fiesta 2020, Milli Guzman was inspired to keep the spirit of a beloved Fiesta food — chicken on a stick — alive by creatively experimenting with it in her kitchen. Four years later, Guzman and her unique pop-up venture, Guac It Like I Talk It, is still cooking. Guzman’s chicken on a stick variations, such as a heart-shaped chicken for Valentine’s season, Doritos Nacho Cheese, and Hot Cheetos, have grown more popular with locals at markets and events.
Most recently, Guzman popped up at Guayabera Fest and a Lunar New Year block party. But don’t worry, you don’t need to wait for Guac It Like I Talk It to feed the masses at special events, as Guzman also accepts direct message orders on the business’ Instagram for curbside pickup or delivery. She currently offers 10 varieties of chicken on a stick and they’re all finger-licking-good!
Find Guzman on Instagram at @guacitlikeitalkit_ to order and for more details.
HAPPEA VEGANS LAUNCHES NEW WEBSITE
HapPea Vegans, a self-proclaimed vegan butcher, launched a new website in March — happeavegans.com — where anyone can find a variety of vegan “meats” and dishes. HapPea’s online menu runs the gamut, from vegan corned beef — coined Corny Not Horny Beef — and vegan pot pies to jalapeño smoked sausage rings, NoBull Brisket, and Phoxy No Oxtails. Leah Drones founded HapPea Vegans with Javier Balderas in 2018, creating plant-based meats that became a quick hit at pop-ups, and went from operating a food truck to offering a widening selection of vegan meats across San Antonio and Austin. Despite the usual business ups and downs over the years, HapPea Vegans continues to come up with innovative ways to offer tasty faux meats at events and local businesses, such as Sodamigo.
In an Instagram post announcing the new HapPea Vegans website, Drones shared that putting the wholesale food service online is a milestone. “We’re bringing Texan barbecue a new face — cruelty-free and handcrafted, made with so much damn love for you, the animals, and the health of our loved ones,” he says.
Follow HapPea Vegans on Instagram @happeavegans.
MILPA BRINGS EXCEPTIONAL MEXICAN FOOD TO THE NEAR EASTSIDE
Photo by Milpa
Ocho chef Jesse Kuykendall’s second culinary concept, Milpa, recently found a new permanent home on San Antonio’s near Eastside. Kuykendall — also known as Chef Kirk — and partner chef Anthony Hernandez began operating Milpa out of a small, renovated former ice house next to The Dakota East Side Ice House. Milpa has developed a significant following, thanks in large part to an incredible menu that focuses on scratch- made Mexican street food. Dishes include empanadas, pozole and tacos arabes, which feature pieces of pork marinated with spices that Middle Eastern immigrants first brought to Mexico. Kuykendall said Milpa maintains a focus on Mexican fusion using classic techniques. The crew makes their own corn tortillas and plans to roast their own coffee beans soon. They also plan to add carnitas and barbacoa by the pound to their offerings, as well as brunch dishes all day. Currently, you can order from the Milpa menu at The Dakota, until the new spot is finished. The long-term goal is to offer reservation-only, multi-course dinners.
Find Milpa at milpasatx.com
SAVE THE DATE FOR LOCAL FOODS CONFERENCE
The Southern Family Farmers and Food Systems Conference is, indeed, a mouthful, but it’s one worth savoring. The annual conference takes place this year on August 5–6 at Texas State University, and, although it’s largely geared toward Texas’ food A native San Antonian, Francisco Ortiz has been a local journalist for more than 25 years, having worked full time or freelanced for several area news publications. Ortiz studied mass communications at San Antonio College and Texas State University. When he’s not writing or editing, he enjoys hiking, reading, and watching or playing basketball. producers, the conference is for anyone who is passionate about growing and eating local food. This is a chance to get educated on a variety of topics regarding food sustainability and resilience, and meet the farmers, ranchers and leaders in our state that affect your own personal food system. The event is hosted by the Farm and Ranch Freedom Alliance, Small Producers Initiative at Texas State University and the Council for Healthy Food Systems.
To grab your tickets, visit: southernfamilyfarmersconference.org
Photo by Chef’s Backyard
About the Contributor
A native San Antonian, Francisco Ortiz has been a local journalist for more than 25 years, having worked full time or freelanced for several area news publications. Ortiz studied mass communications at San Antonio College and Texas State University. When he’s not writing or editing, he enjoys hiking, reading, and watching or playing basketball.
