Ask the Chefs: Diego Galicia and Rico Torres on San Antonio's Dining Scene

Mixtli’s small space belies the impressive ambitions of its staff: every six weeks, the kitchen presents a fresh new menu that showcases ingredients and techniques from one of Mexico’s 31 states, a concept that JBF Award–winning food personality Andrew Zimmern has praised as “brilliant, progressive Mexican cuisine.” Later this week, Mixtli's own Diego Galicia and Rico Torres will showcase their progressive Mexican cuisine at the Beard House for a dinner filled with ceviche, mole, and more. In anticipation of their event, we spoke to the two toques about their Beard House inspiration, the best advice they've ever received, and the best date-night spot in San Antonio's booming dining scene.

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What is your inspiration behind the menu for this Beard House event?

Diego Galicia and Rico Torres: Our inspiration behind our Mixtli/James Beard menu is to highlight some of our favorite dishes from past menus that best represent our mission of rescuing, preserving, and promoting the beautiful recipes of Mexico.

What's a dish on your Beard House event menu that you're especially excited about or proud of, and why? 

DG: I'm really proud of the Ceviche del Día. It pairs watermelon with tamarind, vanilla, and citrus flavors.

RT: We're really excited to share the entire menu, and the ceviche gets prettier every time I see it! But I'm psyched about the Huaxmole with Beef Cheeks and Blue Corn​. The mole is beautiful and red-hued mole with garlicky and grassy flavors that remind me of central Mexico.

What are the best places to eat in your city these days? 

• Bliss is a perfect date-night spot
• CookHouse is great for a casual lunch
• FOLC
• Haunt is perfect for any pre-game activity
• Our sister restaurant, Mezcalería Mixtli is a great choice for brunch
• Park Social 
• Press for their coffee and almond croissants
• Rebelle
• Oysters at Shuck Shack
• Tre Enoteca
• Two Bros. BBQ Market has awesome barbecue

What’s the best advice you’ve ever received, and who gave it to you?

DG: "Take care of your feet because you'll be on them a lot!"—chef Paul Sartory

RT:  "If a problem can be solved, there's no use worrying about it. If it can't be solved, worrying will do no good.”―Heinrich Harrer's book, Seven Years in Tibet   

View all upcoming Beard House events and book your seat at jamesbeard.org/events.

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