Humble House owners introducing a new taco restaurant in Pearl Bottling Dept. Food Hall
Luis Morales knows everyone in San Antonio has an opinion about what makes the best taco so at his new SayTown Tacos in Pearl’s Bottling Dept. Food Hall, he’s hoping you’ll find something you’ve never tasted before.
“We thought about how we could get people to embrace the tacos without comparing them to every other taco joint,” says Morales, who, along with his wife Marsha, is known for Humble House Foods hot sauces and their Pearl Farmers Market booth that sold brunch items.
The answer: San Antonio classic tacos with a twist. Bean and cheese are a go-to in San Antonio, Morales says, but instead of just bean and cheese, theirs will also include nopalitos, or cactus. The Fiesta Fuego will have pork, veggies, cilantro and lime. On top of each of the menu’s six featured tacos will be one of Humble House’s signature hot sauces. “Each of our tacos really showcases a sauce,” Morales says, adding that they’ll continue to operate Humble House Foods but that the eatery replaces their farmers market spot.
Opened in mid-February in the space formerly occupied by The Good Kind, Morales says SayTown Tacos will start with a menu of three tacos, plus nachos, sides, desserts and aguas fresca. The menu will soon expand to include six tacos, three that are vegetarian and three made with meat. Each is served on a housemade flour or corn tortilla.
Elizabeth Fauerso, chief marketing officer for Pearl, said the Food Hall is meant to be an incubator for rising culinary talent so they’re excited to welcome the Moraleses, who’ve long been a tenant at Pearl Farmers Market.
At the farmers market, Morales, a Culinary Institute of America San Antonio grad, says they were able to try recipes and receive immediate feedback from longtime customers. If something was a hit, they’d offer it again the next weekend. If not, it was no big deal to leave it off future menus.
At the Food Hall, he knows it won’t be that easy to swap out menu items, so they spent a lot of time testing recipes and sourcing the best ingredients for the six featured tacos, which all have San Antonio–inspired names. Along with the six mainstays, Morales says he may introduce a monthly taco in the future.
“I’d really like people to keep an open mind,” says Morales. “I thought that I knew what tacos were because I grew up here and I’ve eaten a billion tacos in my life—in California and Texas and Mexico where my family is from—but I surprised myself with some of our creations and I’m really proud of it.”
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