Mixtli

The story

Mixtli San Antonio – A Michelin-Starred Tour of Mexican Cuisine

Mixtli

The name is an Aztec word for cloud, and it captures the spirit of this San Antonio tasting-menu restaurant. Chefs Diego Galicia and Rico Torres have built Mixtli around a simple, ambitious idea: Mexican cuisine cannot be defined by any single dish or region. So instead of settling on one, they change their menu entirely every few months, moving through the country’s diverse landscapes and culinary histories.

Each season, the menu becomes a focused exploration of one specific area of Mexico. The current menu, The Bay of Campeche, traces a route from the port of Veracruz upriver through Tabasco, into Guatemala for a single course, then across the Laguna de Términos and into the walled city of Campeche. The dishes are named after waypoints along that journey—River Economy, Customs House, Walls of Campeche—and each plate draws on the ingredients and traditions of that place. A course of prawn tempura with crab tart and squash blossom. Blue fin tuna with fermented tomato and olive. Pork belly with recado rojo and xnipek. A beef Wellington with huitlacoche and epazote. The progression is precise, the flavors grounded in research and technique.

This is Mexican cooking at its most thoughtful and specific, and it earned Mixtli a Michelin star in 2026. The recognition reflects what the kitchen has been doing since day one: treating Mexico’s regional cuisines not as inspiration but as a living archive worth studying, course by course.

The dining room is intimate and reservation-only, with tickets sold through Tock. The bar program and wine list are serious—Bar Director Lauren Beckman and Sommelier Hailey Pruitt, a Court of Master Sommeliers-certified professional, guide pairings that match the menu’s range. Service runs Tuesday through Saturday, and the kitchen can accommodate vegan, vegetarian, pescatarian, and gluten-free diets with advance notice.

Mixtli is not a restaurant that repeats itself. It moves, like a cloud, from one corner of Mexico to the next, asking you to fall in love with the whole country, one season at a time.