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Azuca

210-225-5550  •  $$
ADDRESS: 713 S Alamo St, San Antonio, TX 78205
CUISINE: Caribbean/Tropical, Latin/South American, Nuevo Latino, Seafood
FEATURES: Entertainment, Full Bar, Handicap Access, Kid Friendly, Patio Seating, Smoke Free, Vegetarian Friendly
DESCRIPTION
At Southtown standout Azúca, chef-owner Rene Fernandez is intent on illustrating that south-of-the-border cuisine extends far beyond Mexico. The space is brightly colored and full of blown-glass vases and light fixtures, complemented by the equally colorful cocktails and artistic fare. Flamenco, salsa and tango dancing enliven the adjoining bar. The dishes are described as Nuevo Latino and are inspired by culinary techniques that range from the Caribbean to Central and South America. Begin with a ceviche trio or some melt-in-your-mouth amarillos, fried plantains served with sour cream. Notable entrées have included Latin paella and the Chef’s Trio: a sampling of beef tenderloin, sautéed shrimp and seared tuna.
"Chef-owner Rene Fernandez is constantly introducing dishes from all the Americas. An Amazonian tamal is steamed in banana leaves; from Colombia comes the cheesy arepa with pulled pork; Puerto Rico calls with a classic mofongo of plantain and chicharron; and Brazil sambas in with a feijoada featuring pork shank and black beans." 
— Gayot
ADDITIONAL DETAILS
Kids' menu. Full bar. Serving lunch Mon–Sat, dinner nightly.

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OWNERS & MANAGERS

bestOfIcon Best Latin/South American

DESCRIPTION
At Southtown standout Azúca, chef-owner Rene Fernandez is intent on illustrating that south-of-the-border cuisine extends far beyond Mexico. The space is brightly colored and full of blown-glass vases and light fixtures, complemented by the equally colorful cocktails and artistic fare. Flamenco, salsa and tango dancing enliven the adjoining bar. The dishes are described as Nuevo Latino and are inspired by culinary techniques that range from the Caribbean to Central and South America. Begin with a ceviche trio or some melt-in-your-mouth amarillos, fried plantains served with sour cream. Notable entrées have included Latin paella and the Chef’s Trio: a sampling of beef tenderloin, sautéed shrimp and seared tuna.




 
"Chef-owner Rene Fernandez is constantly introducing dishes from all the Americas. An Amazonian tamal is steamed in banana leaves; from Colombia comes the cheesy arepa with pulled pork; Puerto Rico calls with a classic mofongo of plantain and chicharron; and Brazil sambas in with a feijoada featuring pork shank and black beans." 
— Gayot
ADDITIONAL DETAILS
Kids' menu. Full bar. Serving lunch Mon–Sat, dinner nightly.

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