After hours, the husband and wife team manage restaurants. Their newest venture, a Latin coastal cuisine concept called (a)mar<\/a>, launches at Pearl in May.\u00a0<\/p>\n \u201cLatin coastal cuisine is a combination of different ingredients and flavors from all the coastal regions of Mexico and Latin America,\u201d said Carlos, a co-founder with Clarece.\u00a0<\/p>\n Inspired by travels through Tulum on the Caribbean coastline, Oaxaca on the Pacific coastline and tours through the South American coastlines of Colombia and Peru, the Clavijos imagined a concept with two meanings. \u201cAmar\u201d is Spanish for \u201cto love;\u201d \u201cmar\u201d is Spanish for \u201csea.\u201d\u00a0<\/p>\n Together, (a)mar reflects the Clavijo\u2019s love for the rich, vibrant flavors of coastal waters. A kitchen helmed by Chef Edgar Soberon will deliver ceviches, white fish, salmon and more.<\/p>\n \u201cGrilled octopus will be one of our specialties,\u201d said Carlos, who will cook on occasion.<\/p>\n The menu will include steaks, ribeye aguachile, tuna carnitas, tuna nachos, shrimp and fish tacos and seafood cocktails.<\/p>\n The couple says (a)mar will be more than an homage to coastal cuisine. It will boast more than the finest flavors of the sea.\u00a0\u00a0<\/p>\n \u201cWe\u2019re going to have a speakeasy,\u201d Clarece said. \u201cThere will be a secret access from the restaurant to a more moody and rustic place. It will showcase the beauty behind the making of mezcal.\u201d\u00a0<\/p>\n A carefully composed mezcal and wine program from Mexican producers will be a staple of the new concept.<\/p>\n Carlos, a native of Mexico City, and Clarece, a San Antonian, met while studying construction science at the University of Texas at San Antonio. After college, they opened a construction company and ventured into the restaurant business, opening Mexican concepts in Laredo and Mexico City.\u00a0<\/p>\n An opportunity opened at Pearl. They seized it and (a)mar will occupy the space formerly held by Allora in the Credit Human building on Broadway.<\/p>\n \u201cPearl for us is like the heart of San Antonio,\u201d Carlos said. \u201cIt\u2019s a place where all these cultures with different cuisines and restaurants come together. It\u2018s a space that lets us create something to share with the people of San Antonio.\u201d\u00a0<\/p>\n The founders of (a)mar possess an expansive culinary vision. Though specifics have yet to be announced, the restaurant will launch a chef-in-residence program. Guest chefs from Latin America, Japan and other coastal regions around the world will collaborate on seasonal menus.\u00a0<\/p>\n As the Clavijos work out those details, they\u2019re also designing the restaurant interior to reflect a relaxed yet refined destination. At the same time, the couple is running their construction company.\u00a0<\/p>\n Habitat does big business. According to its website, the company has accumulated more than $2.7 billion in combined work volume experience<\/a>. With all of the energy devoted to that enterprise, how will the Clavijo\u2019s make time to open a new restaurant?<\/p>\n The couple chuckled. Carlos said, \u201c(a)mar is going to be done after 5 o\u2019clock.\u201d<\/p>\n \t![\"\"](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2026\/04\/Carlos_Clarece_Oaxaca_amar_pearl.jpg\")
Cofounders of new restaurant (a)mar at Pearl Carlos and Clarece Clavijo met while students at UTSA. Credit: Juan Pablo Barba. <\/p>\n