Domingo is San Antonio's newest Mexican food eatery on the riverwalk, and it's all set to satisfy your hunger cravings. Whether you're looking for a quick snack or a hearty meal, Domingo has something for everyone.
The dinner menu features takes on San Antonio favorites such as shrimp cocktail and ceviche appetizers, tacos, a short rib quesadilla, green chile and chicken enchiladas, Sonoran-style crispy hot dog, and more. Heartier fare includes cilantro-marinated halibut, plancha-seared rib-eye steak, and yellow snapper pozole.
We decided to head to one of the hottest, most incredible places in the city to check it out ourselves.
Domingo Restaurant is located in the Canopy by Hilton San Antonio Riverwalk hotel, at East Commerce and North St. Mary's streets. The 3,265 square-foot restaurant, which is billed as a "tribute to South Texas cuisine," is helmed by executive chef Arturo Trevino.
Getting there is pretty straightforward. While it is in the heart of downtown San Antonio, finding the place was a relative breeze.
We valet parked at the hotel for ease and because San Antonio is generally a pretty busy, touristy town. The hotel valet makes it super easy, and we walked right in to the front desk. We were guided to the elevators and zipped down to the riverwalk level and to the restaurant itself.
Polished, industrial-style floors and modern artwork adorned the walls, so the place was aesthetically pleasing right away. A hostess greeted us, and since we had a reservation, our table was ready and waiting.
And of course, we had requested a 4-top by the river to take in the scenery, the bustling and beautiful riverwalk, and the natural beauty of the city.
Our waiter greeted us and right away suggested some drink options. While they were out of one of the beers, Modelo Negro, there were plenty of other options to choose from.
We ordered both Mexican beer and one of their house specialty margaritas. The Signature Margarita, with Espolon Silver Tequila, Naranja orange liqueur, lime juice, and shaken over ice was definitely all that and worth it. The beer was ice cold and perfect for a balmy, breezy Texas evening.
As I write this, we are still in "pseudo" pandemic mode. Meaning that tourism is picking back up, and folks wearing masks are on the way down. While we sat and people watched, we noticed this and so much more. It was a wonderful sight to see, that's for sure.
But back to the food.
For appetizers, we ordered several items. No Mexican food dinner is complete without Classic Guacamole. Theirs was a wonderful blend of avocado, cilantro, lime, and the charred serrano chile gave this a superb, gentle kick.
The Skillet Cornbread Cheddar was unusually excellent. Presented in a cute little iron skillet with a scoop of pure butter on top, this zucchini, green chile, and honey butter dish was delish. We also grabbed some Elote Street Corn with a chile-lime mayo blend. Yum.
And our final appetizer was so good it could have been our meal. The Wagyu Taquitos with Oaxaca cheese and tomatillo avocado salsa left us wanting more.
We ordered a second round of drinks for the table while our entrees were being prepared.
My wife and I each ordered one, and we shared.
For dinner, I had the Green Chile and Chicken Enchiladas. What I loved about this plate is that it wasn't overfilled with gobs of rice and beans. The presentation was as beautiful as can be, and the dish "spoke" for itself. Topped with a yogurt crema, some cilantro, avocado, lime, and tomato, it was as good as any enchilada dish I think I've ever had.
Our other shared dish was the Crispy Chicken Queso Campesino. Or put in a different, less fancy way, a Mexcian style fried chicken sandwich. The jalapeno cheddar bun may be one of the best pieces of bread I may have tasted in a while. So when you wrap it around a perfectly prepared piece of fried chicken, add some jalapeño aioli, tomato, avocado, and pickled onions; what you have is a winner and a treat for all your taste buds.
Of course, it comes with fries, as any traditional sandwich offering should.
At this point, we were delighted, but the meal would not have been complete without dessert.
Our meal was topped off by Churros. The deep-fried goodness was nearly as good as my grandma made for us growing up in a traditional Mexican dessert.
The final bite
Point blank, if you're seeking all that San Antonio has to offer from the ambiance, Riverwalk views, great food, and a brand new hotel, this is the place.