What Types of Alcohol Are Popular in Mexico?
Do you know which types of alcohol people enjoy below the border?
At Costa Pacifica, we like to have a quality Mexican beer or cocktail with our meals. Let’s take a look at some of the popular alcohol types enjoyed in Mexico.
Best Types of Mexican Alcohol
It is the namesake of Tequila, Jalisco in Mexico. This drink was created in the 16th century and is the most popular of agave spirits. It’s manufactured by distilling the sugars found in the blue agave plant. Tequila is a very smooth drink with very little alcohol taste. It works great served with a bit of salt and lime juice or mixed in a cocktail.
At Costa Pacifica, we serve a wide variety of tequilas as individual spirits or as an ingredient in our margaritas, martinis, and cocktails. Tequila is truly the liquor of choice in Mexico.
The differences between mezcal and tequila can be confusing. Tequila itself is a mezcal, but mezcals are not necessarily tequila. Mezcal is made of different types of agave and produced in different regions such as Oaxaca. It uses a different distillation process that leaves the drink with a distinguished smoky flavor. Mezcal works great as a standalone drink and is reminiscent of scotch but can also be used in cocktails.
Mexico Produces Great Beer
Beer, or cerveza, is a common drink almost everywhere in the world, including Mexico. Many Mexican brands are popular in the United States including Dos Equis, Pacifico, Tecate, and Corona. In fact, an ice-cold Corona on the beach is essential to experiencing an authentic seaside experience!
Baja California is the most notable wine-producing region in Mexico. It doesn’t necessarily have the word-of-mouth reputation of France or Italy, but fantastic wine comes from this area as well. Costa Pacifica currently pours Concha Y Toro, Mirrasour, and other fine wines from South America and California. Wine is a classy drink no matter where you go and goes with almost any type of dish!
Though the number of cocktails that exist is endless, none is likely more famous than the margarita. An ordinary margarita features a combination of tequila, triple sec, lime juice, and lots of salt adorning the glass. Nowadays, you can get margaritas in a variety of delicious, fruity flavors.
Be sure to try out Ocean Water margarita made with tequila, peach schnapps, blue curaco, fresh lime juice, and sweet & sour at Costa Pacifica! The margarita truly is synonymous with relaxing beach life, and a perfect drink to go with fresh seafood cuisine!
Have Your Drink of Choice at Costa Pacifica in San Antonio
At Costa Pacifica, we strive to bring you the serene, relaxing atmosphere of the Mexican Pacific Coast. Here, you’ll be able to enjoy the freshest seafood cuisine with tasty, smooth drinks sure to warm the heart and relax the soul.
Come find us today at 434 N Loop 1604 West. Ste. 2101 in San Antonio. We also serve events upon booking prior arrangements! For everything else, be sure to check out our happy hour specials. If you have any other questions regarding Costa Pacifica and our cuisine, give us a call at (830)-243-5221.
Dad’s Favorites at Costa Pacifica Seafood Restaurant
They always say the way to a man’s heart is through his stomach. Here at Costa Pacifica, we can tell you that men in San Antonio sure love to eat! It’s no secret that we are known for tasty, fresh, and authentic Mexican-style seafood. With so many delicious options to choose from, you may have a hard time deciding just ONE thing to chow down on. Don’t worry – we are here to give you the perfect meal for dad, based on the favorite meals hand-picked by the dads that regularly dine with us.
APPETIZERS FOR DAD
Chicharron de Ribeye
We all know that dads love beef. Our restaurant may be known for seafood, but our Chef Chuy is no stranger to cooking up juicy and tender steaks, ribeyes, and more. Our Chicharron de Ribeye is a popular favorite for everyone, not including just dads. We cut chunks of seasoned ribeye and lightly fry them to perfection and serve them over fresh handmade guacamole.
Marinero Rice at Costa Pacifica
This is not the traditional Mexican style rice you can expect when you dine at a Mexican restaurant. Don’t forget our specialty is seafood, so this is a must try for everyone. Based off traditional fried rice, we mix in fresh octopus, shrimp, fish, and squid with a dash of cilantro.
ENTRÉES FOR DAD
If you grew up in San Antonio, you have probably tasted hundreds of tacos by now! However, we bet you’ve never tasted one like this. We cook our shrimp with poblano peppers, onions, and oregano. Next, we serve the mixture on a corn tortilla and top it off with some grilled cheese. This is a mouthful of flavor that will keep you coming back!
Marisco Stuffed Filet
We have a very strong feeling that dads gravitate towards this dish because they see the word “beer” in the description. We can’t argue with that logic, though! This dish is also one of our chef’s favorites. Our beer battered fish filet is stuffed with shrimp and octopus. Then, we add a little extra love and top it off with “ali-oli” sauce. Of course, no plate is complete without our famous refried beans and rice!
Dinner at Costa Pacifica Seafood Restaurant in San Antonio, Texas
Now that you’ve heard some of our dad’s favorites, come to Costa Pacifica in San Antonio, TX, and let us know what yours is! We’d be happy to add it to the list.
Now comes the tough decision.. When’s the best day to come dine at Costa? Honestly, every day is a good day! There’s something to look forward to every day of the week. From live music to karaoke to ALL DAY happy hour and MORE, every day is a great day at our restaurant. For a list of our full schedule of events, see below:
Best Seafood Dishes to Enjoy in the Winter
When you think of seafood, you probably imagine warm beaches with a coastal breeze. It seems like people living in San Antonio, Texas forget that seafood can be enjoyed anytime of the year – without having to take a trip to the beach! So when it’s cold out and you’re trying to decide which restaurant to dine at, don’t leave seafood last! Fish lives matter, too.
Here are our tip dishes at Costa Pacifica, Mexican style seafood in San Antonio, that will be sure to satisfy your taste buds in the colder months.
Clam Chowder – Only Available for a Limited Time!
Once you try our clam chowder, you’ll be begging us to keep it on the menu forever! Served in a warm homemade bread bowl, people have called this limited time item the “best clam chowder” they’ve ever had. We don’t want to speak for everyone else, so we will let this dish speak for itself. Come try it out, and let us know your thoughts. Hurry up! It’ll be long gone before you know it.
Fish and Cheese Empanada
Fried foods never disappoint, and neither do empanadas! One of our personal favorites is the Fish and Cheese Empanada – it’s also one of Chef Chuy’s favorites. First, we start with our fish al pastor, which is marinated in a special achiote sauce for about 12 hours. When you bite into this, you can expect our flavorful fish and melted cheese to ooze into your mouth.
Of course, we are known for our presentation as well. So this dish is served on a bed of refried beans and drizzled with sour cream.
Tlalpeño Marisco Soup
All of our soups are cooked to order, which ensures that you receive the highest quality and best tasting soup you ever had! We can promise it won’t be sitting in a warmer in our kitchen. Every ingredient will be patiently waiting for you.
We put our own spin on this traditional Mexican dish. You may have had tlalpeño soup with chicken, but of course we have to put our own flare into this authentic flavor. This is a warm seafood delight which is filled with all your favorites: shrimp, octopus, clam, fish, and squid. We mix these ingredients in a special broth avocado, panela cheese, and chipotle. Be warned, it comes with a spicy kick!
Shrimp Green Enchilada
Everyone in San Antonio knows that enchiladas never go out of season! Our Shrimp Green Enchiladas are a fan favorite, and unlike any green enchiladas you’ve ever had. Our green sauce is made from poblano peppers, but we promise that it isn’t too hot to handle. We stuff a homemade corn tortilla with sautéed shrimp, and top it off with our green sauce, melted cheese, and cilantro.
Costra Pacifica Shrimp
Don’t let the name fool you. It’s not quite the name of our restaurant, but it is pretty close!
This one is perfect for all you cheese lovers. If you’ve never had a cheese taco, you haven’t had this dish! Our “tortilla” for this dish is made entirely out of cheese – yes, CHEESE.
We stuff this taco with beer battered shrimp and top it off with pico de gallo, cabbage, and chipotle alioli. Then, we lay it on a bed of homemade white rice. One bite will take you to cheese heaven!
Costa Pacifica Mexican Seafood Restaurant in San Antonio, TX
If we’re being honest, food can be enjoyed all year round! Has anyone ever turned down ice cream because it’s cold outside? Of course not. Our restaurant will transport you to the coastal beaches of Mexico in one bite. Come escape the cold at Costa Pacifica!
We’ve told you our winter favorites at Costa Pacifica! What are yours? We’d love to hear what you have to say! Visit our contact page and leave us your thoughts.
Cracking the Case About Clam Chowder
In San Antonio, Texas, our winter months are very short. However, Texas can be unpredictable, so it decided to skip fall this year and head straight into winter! While we may not have been prepared for the cold, at least we can indulge on our warm favorites a little earlier. Now, there’s more reason to have an extra cup of coffee, sip on hot cocoa by the fire, and order clam chowder from Costa Pacifica.
What is Clam Chowder?
If you search for the definition of “chowder,” you will find it described as "a soup or stew of seafood (as clams or fish) usually made with milk or tomatoes, salt pork, onions, and other vegetables." There are probably hundreds of different ways to make chowder today! Depending on what countries or states you are in may affect the type of clam chowder you will find in most restaurants.
The biggest differences you will find lie in the base of the soup. Some may use milk to produce a thick, creamy broth, while other prefer to use a red broth made with tomatoes and spices. Let’s not forget that there is also a clear broth derived from clam juice. There’s no saying which soup is the best because everyone has their own preference! Some may love a white creamy base, while others prefer a warm tomato broth.
Where was this delicious soup first created?
You are probably most familiar with New England Clam Chowder and assume that was the birthplace of this famous soup! The truth is, we aren’t exactly sure who created it first or where it was first created.
Before clam chowder gained popularity, fish chowder was the meal of choice and was considered a poor man’s food. Unlike today, it might be one of the most expensive soups at the restaurant!
The Oxford English Dictionary says we can trace the beginnings of chowder back to the fishing villages along the coast of France from Bordeaux to Brittany. There are also early European references made in the Southwestern England and northwestern France.
American Indians heavily consumed clams and oysters along the Atlantic coast. While Northeastern Indians also ate a lot of fish, the Pilgrims were not fond of seafood. Fish chowder was popular among Northeastern Indians, but as this dish has been created instinctively along almost every coast in the world, we can’t credit the Indians for introducing it to Europeans.
What we know for sure is that the dish somehow made its way to America by the 17th century. If we look at Savoring Gotham: A Food Lovers Companion to New York City, the New England style of chowder was introduced to the area by French, Nova Scotian, or British settlers and became a common dish by the 1700s.
Clam Chowder is available for a limited time at Costa Pacifica!
Grab a bite of your favorite soup at your favorite restaurant in San Antonio, TX! Costa Pacifica is switching things up this year by serving our creamy clam chowder (New England style) in a bread bowl. And if we are being honest, the bread is the best part! Slightly crunchy on the outside, but warm and soft on the inside.
Unlike other restaurants, our dishes and even our soups are made fresh to order. You won’t find a pot in the kitchen sitting under a warmer until someone places an order. Your soup will be made for you by hand the moment our cooks receive the ticket for your order. When we say “sea-riously” good food, we aren’t kidding!
Grab your family, get in the car, and drive on over to the restaurant! This soup is only available during the colder months. If our guests show this soup enough love, who knows? It may stay on the menu permanently! One can only hope…
Head on over to Costa Pacifica, located in the Stone Oak area of San Antonio, Texas. Satisfy your stomach with our one of a kind, fresh bowl of Clam Chowder!
An Evening with GoodTaste with Tanji
Costa Pacifica was lucky enough to be featured on GoodTaste with Tanji for their 4th season! We are going to tell you all about our evening full of lights, camera, and action! If you are unfamiliar with the show or Tanji Patton, we’ll give you a little bit of background information first.
Who is Tanji Patton?
Tanji Patton has experience as an investigative reporter, news anchor, producer, and host. If you live in San Antonio, you may be a little more familiar with Tanji. She was the original host and executive producer of San Antonio Living from 1997 to 2002. She also made national television when she co-hosted Live with Regis twice in 2000 during the nationwide search for a co-host.
Tanji is an Emmy award winning journalist with a passion for food and wine – which is why she decided to create GoodTaste with Tanji.
What is GoodTaste?
Goodtaste with Tanji is a television series which showcases chefs and restaurants from all over the state of Texas. Tanji travels from city to city to bring all you foodies a reason to get out of the house. The show airs in 13 Texas markets and is also aired online at Goodtaste.tv.
On a Wednesday afternoon, Tanji and her crew arrived at Costa Pacifica to set up for the day of filming. The camera guys hauled in large boxes of equipment and made it look like a breeze. Meanwhile, we were working up a sweat just watching them.
Our first setup would be filmed in the kitchen. Chef Chuy would be demonstrating how to make one of our fan favorite dishes, La Matona Tostada. Not only did we demonstrate it, but we provided the recipe so you can try to recreate it for yourself at home: https://www.goodtaste.tv/recipe/tostada-matona/ Somehow we were able to fit an entire kitchen crew, film crew, and spectators in our kitchen. Now, that’s something!
The next stop was out on the patio for some casual chit-chat over cocktails, of course! Tanji asked Moris Saide, owner of Costa Pacifica, questions about his childhood, family life, passions, and his journey into the restaurant business. There is so much history behind the entire concept of Costa Pacifica, but you have to watch the video to find out all about it.
Once all the talking was over, it was time to do some taste testing! At Costa Pacifica, we are known for fresh seafood, so we had to showcase four types of our homemade ceviche. Tanji tried each and every one, and she even made her own taco!
Once all the talking was done, the cameramen went their separate ways. One guy focused on getting all the food and drink shots – from the process behind the bar and in the kitchen, all the way to the finished product. The other guy tackled the dining area, getting b-roll footage and clips of guests talking about what they thought of Costa Pacifica.
Before you knew it, they crew was packing up after a long day. They were ready to go home, and we were ready to have a drink at the restaurant.
Costa Pacifica Mexican Seafood Restaurant in San Antonio, TX
Click here to watch the episode, and let us know your thoughts! Tell us why you love Costa Pacifica and we might even feature you on our social media! Seafood isn’t just a summertime meal. Spend these colder days with coffee and shrimp soup from the best seafood restaurant in San Antonio, TX… Costa Pacifica!
Celebrating the History of Cinco de Mayo
Cinco de Mayo is an important holiday for many Americans, mostly in areas where the Mexican-American population is pretty high – like in San Antonio! Let’s not forget, it is also one of the best days of the year for awesome beer and margarita specials! However, it has a much deeper meaning to many others.
In San Antonio, Texas, many of us speak Spanish or know a little bit of Tex-Mex or Spanglish terms. In Spanish, Cinco de Mayo translates to “Fifth of May.” This is why we always celebrate this occasion on May 5th – no matter what day of the week it falls on. Nevertheless, it is still one of the most misunderstood Mexican holidays. You may be asking yourself, “What is so important about this day?” Great question! Let’s dive right into the history.
Behind Cinco de Mayo
Parts of Mexico and the United States celebrate this holiday in honor of a military victory over the French forces of Napoleon III back on May 5th of 1862 – also known as the Battle of Puebla.
It all started because Mexico was struggling to pay back war debts to European countries. In late 1861, France, Spain, and Britain came to Veracruz, Mexico for debt collection. Britain and Spain agreed on negotiations with Mexico, and they withdrew their forces. France, however, did not give up that easily.
In late 1861, Napoleon III ordered a well-armed French fleet to storm Veracruz in an attempt to carve an empire out of Mexican territory. They were able to push out President Juárez and his government. Then, the French felt confident that they would achieve control easily. General Charles Latrille de Lorencez then ordered the 6,000 French troops to attack Puebla de Los Angeles, a small town in east-central Mexico.
Meanwhile, President Juárez was not giving up. His new headquarters was now stationed up north, and he was able to gather 2,000 loyal men, mostly native Mexicans or part-Mexicans to battle the French at Puebla. Texas-born General Ignacio Zaragoza was ordered to lead the attack.
When they made it to Puebla, the Mexicans knew they would be greatly outnumbered by 3 to 1 and lacked the weapons required to take on such a strong force. Besides all of this, they encouraged the town with their brave hearts when they arrived to prepare for battle.
On May 5, 1862, Lorencez gathered his army, along with their heavy weaponry, and went to war with the city of Puebla. The French entered into battle confident, but they were not expecting the outcome that came. The battle started at daybreak and was over in the early evening. After the French lost about 500 of their men, they decided to retreat. The Mexicans lost less than 100 men that day.
This may not have been a major tactical win in the war against France, but it proved to be extremely significant. Mexico had long been invaded by so many other countries, but this day was so important because Mexico finally won the battle. Thanks to military support and political pressure from the U.S., France finally withdrew in 1867.
Is Cinco de Mayo the same as Mexican Independence Day?
No - Many people confuse Cinco de Mayo with Mexican Independence Day, but they are celebrated on different times of the year. Mexican Independence Day falls on September 16th and recognizes the time Mexico won its independence from Spain. Mexican Independence Day was also recognized about 50 years before the Battle of Puebla happened, so there’s a pretty large gap in time. The two holidays mark important moments throughout history but are not directly correlated.
Celebrate Cinco de Mayo at Costa Pacifica in San Antonio, TX
At Costa Pacifica, we pride ourselves on offering traditional Mexican-style seafood that you can’t find anywhere else in San Antonio, TX! Even though our food is delicious, we are also very well known for our margaritas. So we are going to be offering a BIG treat on May 5th… Jumbo House Margaritas for $5.95! Yep - you read that right. We are bringing out the big margarita glasses in honor of Cinco de Mayo and giving you an unbeatable price. Don’t forget to invite all of your friends to the party! Plus, the holiday falls on a Saturday this year, so work will be no excuse!
Costa Pacifica is conveniently located in the Stone Oak area of San Antonio. Put us down on your calendar for Saturday, and we will party with you soon!
America’s Avocado Drought
Don’t mess with Americans and our avocados – or better yet, don’t mess with Texans and their guacamole. We eat so many avocados that our per-capita avocado consumption jumped from 3.5 pounds in 2006 to 6.9 pounds in 2015.
Avocados are so popular because they are not just tasty, but also contains many health benefits. Avocados are high in healthy fats and contain 20 different vitamins and minerals. They have even more potassium than bananas! Numerous studies have shown that eating avocados can even improve heart disease risk factors like Total, LDL and HDL cholesterol, as well as blood triglycerides.
Avocados have become bacon’s equivalent here in America. You’ll find it on burgers, toast, salads, sushi, tacos (of course), and pretty much anything else. People even make fried avocado fries! You can’t get any more American than that.
America imports 82% of its avocados from Mexico, and 93% of Hass avocados sold in the U.S. are also from Mexico. Mexico’s climate allows them to grow year-round – which is something we can’t do here. According to the Hass Avocado Board in California, in 2000, Mexico was shipping 24 million pounds to the Unites States. By 2015, they were shipping 1.76 billion pounds of avocados! Even though they can produce large quantities, the demand is growing and so are the prices.
This year, we had a record-breaking surge in avocado prices. In April 2016, the average price for one avocado was 98 cents each. One year later, the average price is $1.26! The prices are expected to stay high through the summer.
A 22-pound box of Hass avocados from Michoacan, Mexico’s largest avocado producing state, costs 530 pesos ($27.89). While it is subject to seasonal swings, this price is more than double what it was last year and the highest in data in the past 19 years. If Michoacan decided, for whatever reason, to stop exporting, there is nowhere else in the world that could provide the quantity of avocados that U.S. markets are consuming!
As you would expect, restaurants are affected by this surge in prices. Subway stopped offering fresh avocados on their sandwiches. Chipotle, on the other hand, is known for their delicious guacamole. People complain about paying the extra $2, but that doesn’t stop them from adding it to their meals. Luckily, Chipotle has promise that they will keep the guacamole flowing and won’t inflate the price for the customers.
Not only are prices up, but there is also a shortage of avocados this year. Avocado trees are alternate-bearing crops. They might have large harvests one year and smaller harvests the next. In California, production is down 44% because of the heatwave. Production is also down in Peru because of severe flooding. According to the U.S. Department of Agriculture, we might start allowing Colombia to import avocados to prevent future shortages.
Roland Fumasi, an analyst at Rabobank in Fresno, California, said that avocado consumption is increasing in China and in other parts of Europe. This increased demand pulls even more of the avocado crop from Mexico – which means there is even less available for consumers in the United States. China’s imports from Mexico have grown by about 250% each year!
Why are the prices so high?
After Donald Trump announced building a border wall, he claimed Mexico will pay for it. However, Mexico said they will not pay for it. Following that, Chief of staff Reince Priebus said that a 20% import tax was one idea in "a buffet of options" to pay for the border wall. White House Press Secretary Sean Spicer said, “the 20 percent tax on annual Mexican imports would raise $10 billion a year and would easily pay for a border wall that is estimated to cost between $8 billion and $20 billion.” Unfortunately, as evidenced by spiking avocado prices, the cost of goods in America increase alongside the high import taxes.
This tax will affect more than just avocado prices. Mexico is the biggest exporter of fresh produce to the U.S. with about 70% of our vegetable imports and almost 40% of fruit imports. It doesn’t end there. We also import other products Americans love from Mexico, like beer and tequila! Higher import prices will result in more expensive goods for both consumers and businesses. You can expect to see this play out across San Antonio since Texans are incredibly unlikely to cut back on the guacamole and tequila!
For now, buyers are being urged to wait until the fall to purchase avocados. Hopefully, next season’s crop will be larger and there will be enough volume to push prices down.
With the commencement of fall and cold breezes blowing from the North, we invite you to join us at cozy Costa Pacifica for the perfect bowl of delicious soup that will satisfy your soul and fulfill your yearning for a glowing inner warmth. Our special soup for this month is:
Traditional soup cooked to order with shrimp, potato, cilantro and carrots.
If the fall chill is getting you down, close your eyes and imagine being surrounded by the charm of Old Mexico. Our Shrimp Soup brings you to a warmer climate with its glorious blend of flavors made from the finest ingredients. A real comfort food, this soup with its slightly tangy taste and elusive aroma is tantalizingly enchanting—your taste buds will savor the experience. You’ll dream about our Shrimp Soup on cold stormy nights and you’ll come back for more. When you do return, bring a friend and introduce them to the enchantment.
Traditional soup cooked to order with fish, potato, cilantro and carrots.
Do the grey days of fall have you in their grasp? With our traditional Fish Soup, let us take you back to the days of childhood, with images of warm kitchens and steaming pots of soup on the stove. Fresh from our kitchen and teeming with chef-inspired flavor, relish this one-of-a-kind culinary experience. Celebrate a special occasion with us or simply rejoice in today with this soup that is reminiscent of a long-ago beloved recipe. If grandma were in our kitchen, this is the soup she’d likely make for you. And place the bowl of steaming hot Shrimp Soup in front of you. So, enjoy!
A white wine ceviche broth with shrimp, fish and octopus cooked to order with chipotle, potato, carrots.
Dining in elegance can certainly chase away the cold weather blues, and our Tiger’s Milk Soup, with its strikingly unique flavors will lead the way. Created with a delicate white wine broth designed to enhance the essence of this delightful Ceviche, this soup is out of this world. Rich and abounding with flavor, our chef-specialty Tiger’s Milk Soup is unlike any other you have ever tasted. With its distinctive ingredients, cooked to perfection, it is the perfect answer to the low-hanging clouds of fall. Pull a chair up to our warm and welcoming table, and let yourself be greeted by the heavenly aroma of soup, lovingly presented to you from our kitchen.
Shrimp, fish, octopus, clam and squid with carrots, potato, broccoli, and cauliflower in a delicious, cooked to order broth with chipotle, avocado, and panela cheese.
Are you looking for a blend of wonderful ingredients that will warm your insides and spark your imagination? With our Tlalpeño Soup you need look no farther. Bursting with flavor enhanced by the creamy texture of panela cheese, relish the experience with every spoonful. The subtle heat of our chipotle broth paired with the freshness of creamy avocado will take your breath away. With its wonderfully luscious essence of homemade nourishment, our Tlalpeño Soup is more than “just a soup.” It is our invitation to you to visit our relaxed setting and warm up on a chilly day. Come to Costa Pacifica, and come home to the spirit of goodness in a bowl of soup.