Season 2, Episode 3

Straight Up San Antonio

San Antonio has a beautiful river winding through downtown, cool art deco, old Spanish missions and fantastic food. On the colorful and quirky street called St. Mary's, Chuck digs into a new spin on a classic Tex-Mex breakfast, the Chalupa Robert, that Amador Montoya prepares at El Milagrito. At The Monterey, chef Chad Carey demonstrates his high-end take on a Texas football favorite, Frito pie, by smothering a po'boy with smoked pork chili, jalapeno mayo, cheddar and corn chips. At Restaurant Gwendolyn, Chuck samples chef Michael Sohocki's pre-Industrial cooking and makes braised quail with oyster mushrooms using only tools and methods that existed before 1850. Where St. Mary's crosses the river, Chuck stops in at legendary Biga on the Banks where he samples Chef Bruce Auden's oysters, an ode to Texas' love affair with everything fried.
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