{"id":443792,"date":"2026-09-22T07:24:21","date_gmt":"2026-09-22T07:24:21","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-tx\/443792\/"},"modified":"2026-09-22T07:24:21","modified_gmt":"2026-09-22T07:24:21","slug":"naco-owners-unveil-santonia-cantina-in-san-antonios-pearl","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-tx\/443792\/","title":{"rendered":"Naco owners unveil Santonia Cantina in San Antonio’s Pearl"},"content":{"rendered":"

Two of San Antonio\u2019s most accomplished taqueros are branching out to a new concept at Pearl. Lizzeth Mart\u00ednez and Francisco Estrada, the couple behind Naco Mexican<\/a>, will open Santonia Cantina<\/a> in the former home of Full Goods Diner<\/a> this winter.<\/p>\n

According to a release, Mart\u00ednez and Estrada aren\u2019t looking to be pegged down by genre. While the menu will be shaped by the culinary traditions of both sides of the border, they aren\u2019t describing Santonia as “Mexican” or “Tex-Mex.”<\/p>\n

“For us, the border isn’t a line you cross; it’s a culture you live in. It begins long before you reach the bridge and stays with you long after you’ve crossed it,” explained Mart\u00ednez in the release. “Growing up between Northern Mexico and South Texas, we never saw those influences as separate. They were simply part of everyday life.”<\/p>\n

The menu pulls from the broader border region, mixing in cantina fare with street food and the family recipes the couple cooks when hosting at home. Teased dishes include ribeye tacos, massive crispy shrimp flautas, flour tortilla tostadas, and guacamole with brisket chicharr\u00f3n.<\/p>\n

The central bar will draw on regional flavors that integrate the cocktails into the food menu\u2019s narrative. Desert spirits such as sotol, mezcal, and tequila will combine with ingredients rarely used in barcraft like tuna roja, mesquite, damiana, roasted corn, and piloncillo.<\/p>\n

“The borderlands have always been a place of exchange, of food, music, traditions, and ideas,” said Estrada. \u201cWith Santonia, we want to celebrate that richness without putting rules around it. We want it to feel like a true cantina: great food, great drinks, great energy, and a place where people want to stay.”<\/p>\n

While a release states Santonia will be “design forward,” it didn\u2019t provide many details on the decor. But the couple clearly want to defy expectations. While the name nods to San Antonio, Mart\u00ednez and Estrada specifically chose a brand that did not immediately announce what sort of food diners could expect.<\/p>\n

As with the food, the concept will be more about personal storytelling than labels.<\/p>\n

“Liz and Francisco cook from the heart,” said Ryan Howard, Managing Director of Potluck, the culinary arm of Pearl. “Santonia will be a window into their story, one that everyone is invited to peek into.\u201d<\/p>\n