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Azuca

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

DETAILS
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. Kids' menu. Full bar. Serving lunch Mon–Sat, dinner nightly. "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

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OWNERS & MANAGERS

bestOfIcon Best Latin/South American

top100 icon Editors' Pick

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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