In San Antonio, the next wave of American cuisine has arrived. And it’s got little to do with nachos and salsa
Chef Johnny Hernandez said he wanted to do something ‘non-Mexican’ with the restaurants he opened in San Antoino, Tex.John Lehmann/The Globe and Mail
Tiritas de Atún at Hernandez's restaurant The Fruteria in San Antonio, Tex.Photos by John Lehmann/The Globe and Mail
Instructor and chef Geronimo Lopez at the Culinary Institute of America in San Antonio, Tex.John Lehmann/The Globe and Mail
A student at the Culinary Institute of America in San Antonio, Tex. roasts a few red peppersJohn Lehmann/The Globe and Mail
Chef and Managing Director David kellaway at the Culinary Institute of America in San Antonio, Tex.John Lehmann/The Globe and Mail
Carimanolas from Nao are examples of dishes inspired by Latin American cuisine.John Lehmann/The Globe and Mail