North San Antonio Edition - February 2022

DINING FEATURE Costa Pacica Cousins bring a taste of the Mexican coast to San Antonio C ousins Tommy Vidal and Moris Saide launched their Mexican seafood restaurant in February 10 years ago. The dishes demonstrate an exploration of all the Mexican coast has to oer, from fresh sh and ceviche to a tangy margarita and a cold cerveza. “When we opened Costa [Pacica] we had no idea what we were doing running a business in the United States,” Saide said, despite hospitality and the service industry running deep through the cousins’ family’s experience. “It’s kind of in our DNA, we really enjoy hosting and serving people.” Their concept was simple: bring a taste of the Mexican coast—where Saide and Vidal spent their childhood summers exploring—to San Antonio. Saide’s family swim all day and then in evening head to the nearest roadside taqueria for the freshest of seafood, he said. “We really wanted to bring a piece of Mexico here to show people a good time,” Saide said. “Whether it’s food or drinks, we really wanted to show them a good time. That was our main goal— “WE REALLYWANTED TOBRING APIECE OFMEXICOHERE TO SHOWPEOPLE AGOOD TIME,” MORIS SAIDE, COOWNER to make an experience that would take them back to a particular moment with one bite or one sip of a particular cocktail.” When the cousins opened their restaurant, Saide said there were some challenges. “[Customers] would get lost in the menu,” he said. “They would go for the safe bet, either the shrimp cocktail or the ceviche, but we’ve evolved so much.” Saide said the secret to their delicious recipes is Chef Chuy Vargas, a native of Mazatlan, Mexico, who has worked with their family for 15 years. “His creations are very unique,” Saide said. “They are delicious. He knows the kitchen so well. He knew exactly what we wanted to do here.” Saide said some of the recipes served at the restaurant came from customers who would describe a dish they had eaten after they returned from their travels, and some of the dishes came from Saide and Vidal’s seaside summer travels. “We came up with these dishes,” he said. “The way Chuy plays with avors [is indescribably good].” Chef Chuy is sometimes inspired by Asian dishes and avors, Saide said. “[Chef Chuy] plays a lot with soy sauce,” he said. “It’s like Mexican seafood with a touch of Asian.” BY TRICIA SCHWENNESEN

3 DISHES TO TRY 1 Mango Ceviche ($15): Diced fresh mango and seafood with green onion, peppers and lime 2 Beef Carpaccio ($12.95): Certied nely sliced Angus ribeye topped with olive oil, serrano peppers, a hint of fresh lime and ground pepper 3 Cookies & Cream Carajillo: A dessert drink of espresso, whipped cream, cookies & cream ice cream and licor 43, a Spanish Liqueur made in Cartagena

PHOTOS COURTESY COSTA PACIFICA

Cousins Tommy Vidal and Moris Saide opened Costa Pacica 10 years ago to bring a taste of the Mexican coast to San Antonio.

The patio at Costa Pacica has the feel of a beachside Mexican restaurant.

SONTERRA PL.

Costa Pacica 434 N. Loop 1604 W., Ste. 2101, San Antonio 210-491-4497 https://costapacicausa.com Hours: Sun.-Wed. 11 a.m.-10 p.m., Thu.-Sat. 11 a.m.-midnight

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