Chela’s Tacos Offers Lots of Flavor and Variety
Although not new to San Antonio, Chela’s Tacos is new to Alamo Heights and its reception has been entusiastic. Positioned along the busy Broadway corridor close to Austin Highway, it is nestled prominently in the shopping center at 5231 Broadway near Marble Slab and Ann’s Nails. Look for the bright red tables and chairs, along with cheerful staff to greet you, outside. Chela’s Tacos may seem like just another new, quaint Mexican restaurant, but it is definitely much more. Smart and sophisticated in its feel, the quality, care, and convenience of Chela’s Tacos distinguish it most as an ideal place for a quick breakfast or lunch (Tuesday-Sunday), as well as dinner (Thursday-Saturday).
As a winner of several awards since 2009, Chela’s Tacos first gained popularity through its signature red taco trailer near UTSA’s campus. Today, owner Fernanda Cendejas works alongside her mother to draw crowds of students and taco fans alike, as they also grow their catering business. “But finding a home in Alamo Heights was our eventual hope, because many of our loyal catering customers live in the area. They have been so supportive, warm, and welcoming that it really spurred us on to pursue planting roots in this vibrant community,” Cendejas said. It is a win-win for everyone; residents can now experience the unique taco offerings from Chela’s new indoor venue.
Knowing Chela’s reputation, I felt a thorough taco tasting was in order. At first glance, I was admittedly a little overwhelmed by the myriad taco choices on the menu. Between breakfast and lunch options, there are forty, not counting the mini tacos. Twenty tacos later, along with a basket of chips, queso, guacamole, and more, my taco adventure highlighted how vast the world of Mexican taco styles and regional influences are, and how perhaps Chela’s only scratches the surface. A quick search over the Internet led me to a “tacography,” which mentions hundreds of taco variations across Mexico. All of a sudden, the forty taco choices at Chela’s seemed more manageable.
The entire menu leans in a healthy direction. Canola oil is used in place of lard, for example, and the refried beans do not contain any oil at all. One special trick Candejas uses for a lighter alternative to corn or flour tortillas is to offer taco filling inside of a romaine lettuce cup. It is not listed as a menu choice, so take note. A health-conscious physician friend, Dr. Julie La Barba, recently provided me with a list of local places to find healthy fare, and Chela’s was on that list. She said, “I love the Chela’s soups. They are so fresh, made with ‘real food’ ingredients like I would make at home.”
Chela’s does in fact offer more than tacos. Soups rank high on my list as well.
Different soups are featured on different days of the week. My husband recently ordered the Pozole on a Saturday and said it was one of his favorite interpretations. I’m a traditionalist and look forward to trying the Caldo de Pollo. And for the not so faint of heart, Menudo is served every Saturday and Sunday. A house or Caesar salad is available to pair with any soup.
And now on to the Tacos! I recommend going with a corn tortilla for a Mex-Mex experience. My favorite tacos are Shrimp, Chicken Cilantro, Steak a la Mexicana (for a spicy kick), and Pork en Salsa Verde. Outside the usual suspects, I highly recommend the Pork Pastor or the Cochinita Pibil for a more unique combination of flavors which display true “porkmanship.” The Pibil is pork marinated in Yucatan spices and slow-cooked in banana leaves — moist and tender.
The Pastor Taco explodes with a lovely sweet and spicy blend thanks to the pork and pineapple. I also recommend the veggie taco, which is surprisingly satisfying. Finally, the Deshebrada taco, which contains shredded beef that has been marinated first in tomato, onion, fresh serrano peppers, and spices and then slow-cooked, is outstanding, even as a topping for any of the prepared salads — another insider’s idea from Cendejas..
The homemade flour tortillas at Chela’s are delicious, but naturally thicker and denser, so it really comes down to what kind of tortilla-to-filling ratio you prefer, and how full you wish to be at the end. Regardless of your tortilla choice, whether corn, flour, or even lettuce, don’t get in a hurry and forget to take a pass through the condiment buffet. Fresh cilantro, onion, lime wedges, and salsas add tremendous depth of flavor to any taco.
From start to finish, the order process at Chela’s was about eight minutes —virtually no time for an “order at the counter” restaurant. In case eight minutes are hard to come by in your busy schedule, I recommend calling your order “en route” to further expedite the already seamless and friendly process.
As a fast casual restaurant, Chela’s is an ideal spot for reasonably priced, quick meals showcasing the diverse flavors of Mexico. Whether grabbing a bite during work hours, between classes, or providing a crowd-pleasing lunch for an office meeting, there is something for every palate. As Cendejas and her team settle into Alamo Heights, look for more growth and culinary development to come; because this bright and determined Baylor University graduate (and current UIW MBA student) is on the move — in more ways than one.
By Lauren Browning
Photography by Rachelle Palasota
