Diego Galicia of Mixtli Wins 2nd Place at ‘Cooking with Truffle Competition’
Chef Diego Galicia of San Antonio’s Mixtli received 2nd place at the first edition of ” Concurso Internacional Cocinando con Trufa” (Cooking with Truffle Competition) this past weekend in Spain. Fifteen international culinary teams traveled to the Spanish city of Soria, an area known for its excellent black truffles, for the international truffle competition.
ABOUT CHEF DIEGO GALICIA
Diego was born in Toluca, Mexico in 1984. He moved to San Antonio in 2002. He studied psychology at The University of Texas at San Antonio a few years before graduating from The Culinary Institute of America.
While a student at the CIA, he was employed at Restaurant Lüke, owned by Chef John Besh, and a local french bakery where he did Sunday brunch. Weekday mornings, he would do service at Patty Lou’s at the Olmos Pharmacy.
Diego has had the opportunity of working back in his native Mexico at Azul Condesa, owned by renowned Chef Ricardo Munoz, and stints at Michelin starred restaurants Atelier Crenn in San Francisco and Moto in Chicago.
Mixtli is a very personal and intimate project that reflects Diego’s love and passion for his native country.
To define Mexican cuisine is impossible. Mexico is as diverse as it is vast. Within its borders lie rocky mountains, humid jungles, arid deserts, and endless coasts: a stark diversity that forced each region to develop uniquely rich cultural and culinary histories.
A culinary history as far back as the Maya and Aztecs, forever changed by The Spanish Conquest, encompassing native ingredients, relying on local cooking techniques, and relishing regional flavors. A diversity that could have alienated neighbors instead forged a culture of unity and family that is uniquely Mexican. Above all, Mexico is unpredictable, wild, and hard to define. All of those elements gave birth to Mixtli (Meesh-Tlee) or “cloud” in Nahuatl (Aztec).
Like clouds, our menu travels from place to place offering a tour in Mexican gastronomy. Our Chefs table sits 12 guests per night, and we serve over 8-paired courses. The pairings go from wine, through craft beers, spirits like Tequila, Sotol, or Mezcal, and even aguas frescas. The menu rotates every 45 days. We travel to the various regions and states of Mexico in each one of our dishes. If the state has a border with the ocean, we start our trek on the coast and work inland, bringing dishes specifically from that region or state. After those 45 days, the cloud travels to other lands and we start all over.
We will utilize indigenous ingredients and pre-Hispanic techniques. We will nixtamalize* corn for flour, roast cacao beans for chocolate, grow herbs and vegetables in our gardens, and locally source meat, poultry, eggs, and produce. We will also include state of the art techniques to create the perfect balance of old and true, with new and innovative.
It is our mission to support as many local ranchers, farmers, and artisans as we possibly can. It is very important for us to let our guests know where our food comes from and who lovingly nurtures the produce and animals we purchase.
*Nixtamal refers to the ancient process for the preparation of corn developed in Mesoamerica. The corn grain is soaked and cooked in an alkaline solution to improve flavor, aroma, and increase it’s nutritional value.
Mixtli is located at 5251 McCullough Ave. inside “The Yard” in Olmos Park, right behind Olmos Perk Coffee Shop. The best way to get here with a GPS is to set it at 5300 McCullough, the Yard’s address. Drive to the back parking lot and you will find the blue box car with the white Mixtli Cloud on the outside.
Phone: (210) 338-0746
Service is held by ticket only Tuesday — Saturday and dinner begins promptly at 7 PM .