Primero Cantina offers innovative cuisine for lunch and dinner, right next to the resort’s pool decks. And the cocktail list isn’t too shabby either. Chef de Cuisine Zach Garza is spicing things up even more at Primero with several new menu offerings that are sure to WOW you with creativity and flavor.
If you are looking for a little spice, just go straight to the source – peppers! Chef Garza refers to this dish as Spanish pepper roulette, thanks to the fact that about 90% of the Padrón peppers are mild and 10% have an added kick. The peppers are grilled and drizzled with a mole negro made from dried chiles, sesame seeds, peanuts and spices. It is the perfect way to begin your food journey at Primero Cantina.
Tacos are just more fun when they are puffy. The light, fluffy, and crunchy taco shells are made from local corn masa that is rolled into thin sheets and fried until they reach puffy perfection. The tacos are then stuffed with chicken that has been stewed in tomato, chipotle chile, herbs, and spices. They are topped with cotija cheese, pickled seasonal veggies, and avocado crema, an amazing blend of avocado, jalapeno, cilantro, lime juice, and crema Mexicana. The puffy tacos are not only delicious, but they are a fun twist on a San Antonio original.
A staple in Latino cuisine, Chef Garza (as usual) does this steak a little differently. The 12 oz shoulder steak is cooked sous vide to give the steak an amazing ribeye-like flavor with a texture that is even more tender than a traditional ribeye. The steak is served with torta de elote – a creamy, custardy Mexican version of cornbread – and an adobo sauce of grilled mango, ancho chile, onion, garlic, tomato and lime juice. It is the perfect choice for dinner while enjoying the Texas sunset.