Leo Dávila, un chef con tortillas perfectas que lleva a Texas platillos con inspiración mexicana

Con tortillas y salsas hechas con molcajete, el chef Leo Dávila usa su herencia gastronómica para conquistar la escena culinaria de San Antonio

In our first-ever ranking of the city’s Mexican food landscape, there’s room for tacos, tourist magnets, seafood, sushi, steaks and breaking down the borders of Tex-Mex.

The City of San Antonio World Heritage Office announces six individuals selected as chef ambassadors to represent San Antonio as a UNESCO Creative City of Gastronomy for the next two years. A selection committee reviewed applications, which were submitted from March 1 to May 31, 2023, for the World Heritage Office’s Call for Chef Ambassadors. The selected chefs will participate in local, national, and international activities such as food festivals, media engagements, and other culinary events.

Despite the logistics, San Antonio is beating a path to this Asian Fusion restaurant, all on account of the food. Chef Owner Leo Davila had a Chinese mother and Mexican father. He is able to bring both culinary cultures to bear on a menu where, remarkably, not a single thing is a straight creation of a dish from one culture or the other. Chefs are Preservers or Innovators, and Davila is firmly in the latter camp.

Big Red–Infused Tortillas Aren’t Gimmicks. They’re Revelations.

Leo Davila’s combos are twists on the classics of his multicultural San Antonio upbringing, and they make Stixs & Stone worth the hype.

My fellow Texans, the state of our tacos is strong. But first, a recap. In my “Ultimate Texas Tacopedia,” published in November 2020, I chronicled the diversity of tacos and the remarkable resilience of the taquerias that continued to sell them amid a pandemic.

These chefs are competing for the chance to partner with Geoffrey Zakarian to gain an investment of $250,000 and start the restaurant of their dreams.