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Texas’s northern Mexican culinary foundation manifests in tacos heavy on cuts of meat, be they fajita, tripas, or trompo. As great as those preparations can be, there are so many more interesting things with which to fill tacos. And San Taco, a five-month-old taqueria in San Antonio, proves that with its tacos de guisados. The unruly, difficult-to-define category includes stews, braises, stir-fries, and all-around homey dishes. Some guisados—like picadillo, mole, and chicharrones en salsa—are familiar to Texans, while others—such as vegetable fritters, rajas con crema, and huevos en salsa—might be more novel. All of them are comforting. “It’s the food that takes me back home and to family,” says San Taco chef and co-owner Carlos “Charlie” Gonzalez. The chef is a native of Aguascalientes, a state…

The post Taste a Dozen Guisados at This San Antonio Taco Joint appeared first on Texas Monthly.

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