Raul’s Enchilacos puts a spin on the traditional Mexican fare.
Growing up in San Antonio, Raul Vela always added a few extra touches to his enchiladas—he’d wrap them in tortillas and add all the traditional taco fixings on top. He calls it an enchilaco (naturally). Earlier this year, he teamed up with Saam Miremadi to open Raul’s Enchilacos in Floresville, and hungry patrons have been discovering his weird, but delicious combo. Vela is at work on an Enchilacos food truck to take the dish to the streets of San Antonio.
1 corn tortilla
1/4 cup enchilada sauce
shredded cheddar cheese
1 flour tortilla
pineapple pico de gallo
1 avocado, sliced
Set oven to broil. In skillet, cook corn tortilla in oil on low heat. In oven-safe dish, fill heated tortilla with queso blanco.
Top with enchilada sauce and cheddar cheese.
Place in oven on high and broil until cheese is melted. Remove from oven and place into flour tortilla. Top with generous spoonfuls of pineapple pico de gallo, sour cream, sliced avocado and salsa.
Raul’s Enchilacos, 101 Creekwood Drive, Floresville, 210-394-8437, facebook.com/raulsenchilacos
More Mexican With a Twist
Bombay Salsa Co.
Fans flock to this Indian-Latin fusion food truck for its signature “Biryani Burrito,” which includes biryani rice, vegetables, cheese and your choice of chicken, tofu or paneer.
This food cart promises a “hot dog to remember” as they add Mexican flair to the American favorite. Try the “el pato” dog, which includes bacon, chili, grilled onions, cheese, mushrooms and their house sauce.
Everybody Loves Raymond’s
Try the “Fat Mexican Burger,” created in response to Charles Barkley’s comments about size in San Antonio. It has lettuce, tomato, onion, cheese, rice, beans, a chalupa and two cheese enchiladas.
This article appears in the September 2014 issue of San Antonio Magazine.