Restaurant Mixtli

Restaurant Mixtli Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Restaurant Mixtli, Restaurant, 812 S Alamo Street STE 103, San Antonio, TX.

Really excited to partner with for restaurant weeks! Come by , order our charred eggplant (sourced from the Food Bank g...
06/06/2026

Really excited to partner with for restaurant weeks! Come by , order our charred eggplant (sourced from the Food Bank garden) Sikil Pak and $1 from every order will go towards their summer meals for kids. The restaurant will match dollar per dollar donated so come have a cocktail, order some snacks, and help us reach the goal of no kids hungry this summer!

⭐️ Tickets for July are now available! ⭐️ 📸 by
06/03/2026

⭐️ Tickets for July are now available! ⭐️ 📸 by

Getting some rest after a private event yesterday. See you tomorrow! 🙌
06/02/2026

Getting some rest after a private event yesterday. See you tomorrow! 🙌

🚨 SET YOUR ALARMS!🚨 tickets for July will release today at 11 am. Visit restaurantmixtli.com to book your experience. 📸 ...
06/01/2026

🚨 SET YOUR ALARMS!🚨 tickets for July will release today at 11 am. Visit restaurantmixtli.com to book your experience. 📸 by

Chef Steven Hugle () brings a decade of experience in hospitality and fine dining to the team at Mixtli. Born in Chicago...
05/27/2026

Chef Steven Hugle () brings a decade of experience in hospitality and fine dining to the team at Mixtli. Born in Chicago and raised between Texas and Oklahoma, Chef Steven has built his career around discipline, creativity, and a deep respect for the craft of cooking.

Early in his culinary journey, he spent three formative years at B**a on the Banks here in San Antonio, where he developed a strong technical foundation and refined his understanding of elevated cuisine. He later worked as a private chef for several years, creating highly personalized dining experiences that sharpened both his versatility and attention to detail. His path also included time at Cured, followed by a leadership role as Executive Sous Chef during the opening of The Plaza San Antonio Hotel & Spa, Autograph Collection.

Most recently, Chef Steven spent nearly two years at Alinea, one of the most celebrated and influential restaurants in the world, where he further honed his precision, creativity, and commitment to excellence at the highest level of fine dining.

We are incredibly excited to welcome Chef Steven Hugle to the team at Mixtli in his role as Sous Chef. His experience, passion, and thoughtful approach to hospitality make him an invaluable addition to the restaurant and its continued evolution.

Fun fact: Chef Steven can fix anything. 📸 by

Chef Steven Hugle () brings a decade of experience in hospitality and fine dining to the team at Mixtli. Born in Chicago...
05/27/2026

Chef Steven Hugle () brings a decade of experience in hospitality and fine dining to the team at Mixtli. Born in Chicago and raised between Texas and Oklahoma, Chef Steven has built his career around discipline, creativity, and a deep respect for the craft of cooking.

Early in his culinary journey, he spent three formative years at B**a on the Banks here in San Antonio, where he developed a strong technical foundation and refined his understanding of elevated cuisine. He later worked as a private chef for several years, creating highly personalized dining experiences that sharpened both his versatility and attention to detail. His path also included time at Cured, followed by a leadership role as Executive Sous Chef during the opening of The Plaza San Antonio Hotel & Spa, Autograph Collection.

Most recently, Chef Steven spent nearly two years at Alinea, one of the most celebrated and influential restaurants in the world, where he further honed his precision, creativity, and commitment to excellence at the highest level of fine dining.

We are incredibly excited to welcome Chef Steven Hugle to the team at Mixtli. His experience, passion, and thoughtful approach to hospitality make him an invaluable addition to the restaurant and its continued evolution.

Fun fact: Chef Steven can fix anything.

Edible art. The Bay of Campeche is a southern Gulf basin made up of Veracruz, Tabasco, and the Yucatán Peninsula. It is ...
05/27/2026

Edible art. The Bay of Campeche is a southern Gulf basin made up of Veracruz, Tabasco, and the Yucatán Peninsula. It is fed by five major rivers: the Papaloapan, Coatzacoalcos, Grijalva, Usumacinta, and Candelaria.

Veracruz was the principal Atlantic port of the Viceroyalty of New Spain and one of the Spanish Empire’s key ports of entry. Founded by Hernán Cortés in 1519 as La Villa Rica de la Vera Cruz, it became the legal front door for what entered, what was taxed, and what was allowed to move inland. San Juan de Ulúa guarded the harbor and, for long stretches, served as the Crown’s authorized gateway for trade with Spain.

Through Veracruz came settlers, thousands of enslaved Africans, luxury goods from Europe, and products arriving from the Pacific after crossing Mexico by land. Outbound, Veracruz shipped silver from Zacatecas and Guanajuato, red cochineal dye, and agricultural products that made many of these ports very wealthy.

From there, we move upriver through Tabasco, where the Usumacinta forms part of the Mexico–Guatemala border before running through lowland wetlands into the bay. We stop in Guatemala for one course, where Afro-Caribbean cooking meets Mayan kitchens, then return to Laguna de Términos, Mexico’s largest coastal lagoon, a commercial entry point, and a nursery for wildlife across the Gulf.

We end in San Francisco de Campeche. Founded in 1540, it became the peninsula’s second major port, exporting dyewood and cargo to Spain. Its wealth drew heavy pirate attacks in the 1600s, forcing the construction of walls, bastions, and cannons to defend the city.

Welcome to the Bay of Campeche. 📸

Join the team!
04/29/2026

Join the team!

Fiesta is only a few days away and our medals just arrived at the restaurant. Stop by for yours! 🪅 🎊 🎉 🎈
04/14/2026

Fiesta is only a few days away and our medals just arrived at the restaurant. Stop by for yours! 🪅 🎊 🎉 🎈

⭐️ we’d love to hear from you! ⭐️
04/09/2026

⭐️ we’d love to hear from you! ⭐️

⭐️ Join the team! ⭐️
04/09/2026

⭐️ Join the team! ⭐️

⏰ Set your alarms! Tickets for May, and our latest menu, “the bay of Campeche” will release Monday, April 13 at 11 am. T...
04/01/2026

⏰ Set your alarms! Tickets for May, and our latest menu, “the bay of Campeche” will release Monday, April 13 at 11 am. The last day of our current menu “La Vecindad” will be Saturday, May 2. Visit restaurantmixtli.com to book your experience. 🚨

Dear guests,We’re at a loss for words… and at the same time, filled with so many feelings.More than anything, we are dee...
03/31/2026

Dear guests,

We’re at a loss for words… and at the same time, filled with so many feelings.

More than anything, we are deeply grateful for your trust, for your presence, and for choosing to share your most meaningful evenings with us. Night after night, you allow us to take your hand and walk you through the stories, flavors, and history of Mexico. That is something we never take lightly.

To be recognized on a national stage is something we once only dreamed of, and to stand among such inspiring colleagues and friends is a true honor. We celebrate them with full hearts.

This moment does not belong to us alone, it belongs to you. It exists because of you.

We’ll travel to Chicago this June carrying your support, your energy, and your belief in what we do.

For almost 13 years, it has been our privilege to serve you, to grow with you, and to share this journey together.

With all our gratitude,

In service,

Diego, Rico, Catrina, Alexana, Nico, Trey, Val, Ivan, Juan, Norbert, Steven, Jerry, Melody, Hailey, Kisha, Julia, Christian, Magdalene, Lauren, Ryan, BB, and Brandon.

We hold tamales close to the heart of our kitchen. They are more than a dish, they are a story carried across borders, a...
03/24/2026

We hold tamales close to the heart of our kitchen. They are more than a dish, they are a story carried across borders, a reflection of time, place, and memory, stretching from every corner of Mexico and into Central and South America. Each one speaks a different language of land and tradition, yet all share the same quiet reverence for care and craft.

For our Chef de Cuisine, , this is deeply personal. Her roots in Guatemala shaped her understanding of tamales not just as food, but as something lived, something tied to family, history, and identity.

Our roasted squash tamal is an homage to that lineage. It honors the depth, the patience, and the soul it takes to make them. A reminder that within something so humble lies an extraordinary beauty. We can’t wait to serve you.

Click the link in bio to book your experience 🇲🇽 ♥️
03/18/2026

Click the link in bio to book your experience 🇲🇽 ♥️

First impressions are important. Our snacks, or botanas, are ever changing in every menu. Masa is very well represented ...
03/17/2026

First impressions are important. Our snacks, or botanas, are ever changing in every menu. Masa is very well represented this time around in our latest menu: La Vecindad🇲🇽 ♥️ 📷 by

🙌 🇲🇽
02/11/2026

🙌 🇲🇽

Address

812 S Alamo Street STE 103
San Antonio, TX
78205

Opening Hours

Tuesday 5pm - 10pm
Friday 5pm - 10pm
Saturday 5pm - 10pm

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