San Antonio has a beautiful river winding through downtown, cool art deco, old Spanish missions and fantastic food. On the colorful and quirky street called St. Mary's, Chuck digs into a new spin on a classic Tex-Mex breakfast, the Chalupa Robert, which Amador Montoya prepares at El Milagrito.
Breakfast Chalupas
Chuck samples Amador's famous breakfast chalupa at El Milagrito and quickly understands what all the fuss is about.
The Monterey
At The Monterey, Chef Chad Carey demonstrates his high-end take on a Texas football favorite: Frito Pie.
Chili Po' Boy
Chad makes his Chili Pie Po' Boy by smothering a po' boy with smoked pork chili, jalapeno mayo, cheddar and corn chips — and Chuck approves.
Party like it's 1849
Restaurant Gwendolyn in San Antonio is famous for using only the tools and methods that existed before 1850. Chuck gets in the spirit of things by cleaning oyster mushrooms by hand.
Cold School Delicious
Then Chuck happily samples Chef Michael Sohocki's braised quail with oyster mushrooms, which he's prepared without any modern-day shortcuts.
Biga on the Banks
Where St. Mary's crosses the river, Chuck stops in at legendary Biga on the Banks, where he meets Chef Bruce Auden, who makes oysters an ode to Texas' love affair with everything fried.
Watch Chuck's Eat the Street
Hungry for more? Watch these foodie finds, plus many more, on Chuck's Eat the Street, Thursdays at 10pm ET.
