Whether or not you are in San Antonio, Texas or anyplace in between you can enjoy a special Fiesta by having our own Fiesta from home! This annual celebration started as a way to honor the memory of the heroes of the Alamo and the Battle of San Jacinto, but it has evolved into a food-filled festival that attracts people from all over the world. Whether you’re holding out for the real deal or celebrating now at home, here are the recipes for some of our favorite festival foods.
Baked Oysters
The Oyster Bake is the official start of Fiesta. Crowds flock to the campus of St. Mary’s University for over 100,000 oysters baked, raw and fried. Save your precious food tickets and make your baked oysters at home. At Mongers Market + Kitchen in Austin they serve theirs hot with melty gruyere and parmesan cheese and toasted bread crumbs.
Chicken on a Stick
Known for its long line that is definitely worth the wait, Chicken on a Stick is one of the most famous handheld snacks of Fiesta. This fried chicken recipe from Max’s Wine Dive is deliciously crispy on the outside and tender and moist on the inside. Use pounded chicken breasts to make this super authentic and don’t forget the jalapeno on top!
Elote (Mexican Street Corn)
Whether you call it Elote, Corn in a Cup or Mexican Street Corn, we all know it’s a must-eat at Fiesta. Spicy, creamy, sweet and savory it hits all the notes. In this Goodtaste recipe, you can serve our Elote Asado on top of a grilled frank, or serve the corn on its own.
Salsa Five Ways
Nothings screams FIESTA like your own DIY salsa station! Dip your chip into five simple make-ahead salsas from Sysco Foodie. No matter if you like it mild or muy caliente they have a flavor just right for you!
Citrusy Steak Fajitas
If there’s one dish that knows how to make an entrance, it’s fajitas—you can smell and hear them sizzling from booths away at Fiesta! Since grilling season is upon us, now’s the perfect time to make them at home with Montelongo’s recipe that marinates the steak in a citrusy juice mix of fresh tangerines, oranges and lemons for fork-tender morsels of meat!
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