THREE UNIQUE ITEMS TO TRY
The Red Bell Pepper Margarita is a sweet, savory take on a classic margarita, made with tequila blanco, orange liqueur, red bell peppers and lime ($9).
COURTESY LA COSECHA
The Snapper a la Plancha is served with grilled snapper and Veracruz acqua pazza, an herbed broth, and crispy gold rice ($29.95).
DINING FEATURE
From left: Chef Planton Benitez, General Manager Victor Sanchez, owner Becky Wiggins and Caroline and Turner Wiggins operate La Cosecha.
SIERRA MARTINCOMMUNITY IMPACT
La Cosecha Mexican Table Upscale Mexican restaurant oers unique and fresh cuisine L a Cosecha Mexican Table opened in New Braunfels in June 2019 to bring together fresh ingredients to make scratch-made, BY SIERRA MARTIN
COURTESY LA COSECHA
Fajitas The 1/2 pound of wagyu steak and chicken is served with grilled bell peppers, poblanos, onions, jack cheese, guacamole, pico, charro beans, ancho chile butter and tortillas ($29.95).
the patio, the landscaping, match the quality and thoughtfulness of the food,” Wiggins Hospitality Group partner Caroline Wiggins said. “[Whether it is the] beautiful fresh garnishes or homemade pickled red onions, all of these little things that con- tribute to the overall feeling, and it’s not stuy; it’s not unattainable or unfamiliar. It’s just thoughtful.” To build the menu, the restaurant’s rst execu- tive chef went to Mexico for several weeks to cook alongside a native woman in her home, learning recipes and cooking styles, Becky Wiggins said. There are also multiple dishes for customers to enjoy during the hot Texas summer, including the Snapper Crudo, Grilled Oysters Divorciados and heir- loom tomato salad served with housemade burrata. In the future, the La Cosecha team hopes to expand and open another location closer to San Antonio. The family is also working on opening an American cuisine restaurant in the basement of the old City Hall in New Braunfels, located at 202 N. Seguin St. “I think we really just wanted a nice, more upscale, authentic experience that wasn’t too expensive. … We wanted people to have more of an experience when you are going out to eat,” Becky said.
authentic Mexican cuisine. Translating to “the harvest,” organic ingredients are used to craft the menu, which is a blend of inte- rior Mexican and Tex-Mex cuisine. The restaurant is owned by the Wiggins Hospitality Group who own McAdoo’s Seafood Co., a seafood restaurant housed in a historic downtown post oce. Walking into La Cosecha, customers can appre- ciate the interior design, including the green tiles brought from Mexico and hand-painted murals from local artists, which is founder and owner Becky Wiggin’s specialty. “We were trying to create the whole experience with the sign, the food, the landscaping, the cock- tails,” she said. “They are all of the same quality, so you really feel like you have a unique experience.” They kept some design elements of the previous restaurant—Mamacita’s—incorporated, including the barstools from the business that have been made into chandeliers. “The quality and the thoughtfulness that goes into matching the design and the atmosphere,
COURTESY LA COSECHA
La Cosecha Mexican Table 505 N. Business I-35, New Braunfels 830-358-7511 www.lacosechatx.com Hours: Sun.-Thu. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m.
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NEW BRAUNFELS EDITION • JULY 2023
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