3 DISHES TO TRY Huisache Grill and Wine Bar o ers a variety of food, including salads, sandwiches, steak and seafood dishes. The cuisine is made with fresh regional ingredients. The wine list features selections from around the world.
The Southwest Blackened Chicken Salad ($12) is served with fried onion chips, tomato, sliced avocado, crunchy lime jicama sticks and black bean salsa.
DINING FEATURE
Managers Lark Hooper (far left) and Courtney Spradling (far right) stand with Huisache sta .
COURTESY HUISACHE GRILL AND WINE BAR
SIERRA MARTIN COMMUNITY IMPACT NEWSPAPER
Huisache Grill and Wine Bar Eatery serves New Braunfels community for 28 years R esiding in a building with a history dating back to the 1920s, Huisache Grill and Wine Bar opened in October 1994. The restaurant was inspired incorporating the historic Tietze Cabinet Shop from 1887 into the structure. BY SIERRA MARTIN
The Penne Pasta Grill ($14) comes with the option of a shrimp, chicken or vegetable and is tossed with white wine Parmesan cream sauce.
“Lynn had a clear vision for the restau- rant that she wanted to be regional fare, and we’ve just stuck to that,” Russell said. “We really haven’t wavered; we’re still kind of a hidden jewel even though we’re super busy and there’s more places downtown.” Some of Huisache’s popular menu items include the Southwest Blackened Chicken Salad; Hot and Crunchy Trout; and the Mixed Grill dish, which includes beef medallions, quail, spicy shrimp and poblano bacon-wrapped chicken. All main courses are served with sourdough rolls and butter and the choice of a soup or salad. Russell said the restaurant being driven by collaboration and teamwork among the sta and remaining consistent in its recipes has contributed to its success. “Our sta has changed over the years, but I think that they’ve all done such a good job of all of them doing everything like it was 28 years ago,” Russell said. “It’s been passed down, and I think that they’ve done such an amazing job.”
COURTESY HUISACHE GRILL AND WINE BAR
by the diverse cultural and culinary in uences of the Texas Hill Country. Huisache’s name comes from a thorny acacia tree native to warm southern regions of America which can be found throughout New Braunfels. Lynn and Don Forres are the owners of the restaurant and several historic build- ings around New Braunfels, including the Grassmarket complex, which stretches from the north side of San Antonio Street to south of Cross Street. The Forreses split their time between living in San Antonio and Mexico. Susie Russell has been the general man- ager of Huisache for 25 years and said the restaurant is unique because it has main- tained the original vision of the restaurant even while adapting to the growth and popularity of New Braunfels. Huisache has undergone multiple expansions including
The creme brulee ($7.50) comes with vanilla bean topped with fresh strawberries and blueberries.
COURTESY HUISACHE GRILL AND WINE BAR
Huisache Grill and Wine Bar 303 W. San Antonio St., New Braunfels 830-620-9001 www.huisachegrill.com Hours: Tue.-Sun. 11 a.m.- 10 p.m., closed Mon.
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NEW BRAUNFELS EDITION • SEPTEMBER 2022
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