Nixtamali Molino + Comedor — Restaurant in San Antonio

This place should be great. You walk in, and for a moment, you believe it will be. It’s cozy in that way that immediately puts you at ease. Rustic wooden tables, soft, warm light. The kind of place where you half-expect someone’s abuela to come out of the kitchen, wipe her hands on her apron, and insist you eat more. The staff are absolute gems. Smiling, warm, like they actually want you to be here. The bartender is a true artist. The hibiscus-mezcal cocktail was a thing of smoky, floral beauty. It’s got layers, complexity, the kind of drink that makes you close your eyes for a second and just let the flavors unfold. Over drinks, it certainly seems like it’s going to be a great night. But then… the food arrives. It starts off well enough. A complimentary plate of salsas—bright, punchy, deep with flavor and color—and a bean dip so good you could make a meal out of it. The tostadas they serve it with, not so much. Four tiny, chewy discs of masa. Stale. In that weird, rubbery way. And so begins the internal struggle—do you praise the salsa, the dip? Or do you acknowledge the fact that they’re served in a manner that makes them practically inedible? A tamal with cochinita pibil arrives, and it’s… okay. The masa has a good texture, the pork is tender, but it’s missing something. Heat. Acid. That thing that makes you take another bite and another, that compels you to chase every last morsel on the plate. Instead, it just sort of exists. And then the entrees hit the table. The pork belly in mole verde? A tragedy. Sure it’s plated beautifully. But the pork is unseasoned and unloved, drowning in a sauce so devoid of personality it might as well have been a school lunch. Not a hint of spice, no complexity, no crescendo of flavor—just an exercise in boredom, the culinary equivalent of watching paint dry. Bland. Limp. A dish that had all the potential in the world and decided to do nothing with it. Then there’s the milanesa torta, and here’s where the real heartbreak happens. Because there’s nothing wrong with it, not exactly. The bread is fine. The meat is fine. The toppings are fine. But you don’t come to a place like this for fine. And the real kicker? I’ve had significantly better tortas—crispy, juicy, loaded with flavor—at cheap holes in the wall, half a dozen places in the south side where they serve it up for half the price and don’t pretend to be anything other than what they are. We sit there, my girlfriend and I, pushing food around our plates, sharing a few knowing glances. The restaurant is so likable, so easy to root for. The people, the space, the drinks—it’s all right there. But then you take a bite of the actual food and realize it doesn’t matter how nice the lighting or the staff is if the flavor doesn’t deliver. Nixtamali Molino doesn’t know what it wants to be. It’s caught somewhere between fine dining and homestyle comfort food, stuck in a purgatory of its own indecision. And in that hesitation, that failure to commit, the most important thing—the food—suffers. And in San Antonio, a city so rich in and proud of its Mexican heritage—this kind of mediocrity is not just disappointing....

Let me explain why I left rated this place as 2 stars. Today is my birthday and I searched for new places to go and found this interesting gem. Four of us go, lots of tables available for 6:30 on a Thursday. Its starts with they don't offer cocktails because they don't have their liquor license, that's fine. I have the Jamaica tea. Waitress is tending tables by herself, so service is slow and she tends to forget to bring us more water, tostadas, etc. When we order off the menu provided us, there was a lot of back and forth between the kitchen because they were out of a lot of items….fish of the day, short rib birria, and the list goes on. We finally settled on Conchinita Pibil. Finished the meal off with flan. The food was amazing. The sous chef comes out and my husband and he converse about the meal and pricing, which was a little hefty for what we received. Apparently they are changing the menu tomorrow….why not publish that or a one page offering. My star rating is because of everything else, not the food. The food is a solid 4.5 of 5. As we left a lady from the back of house ask us to stay because they were cooking a special dessert for me for my birthday, so we all went back to the table and had a seat. Sat there a solid 10 minutes until she came out and apologized that the back of house at the dessert. Done. I'm not sure I will go back to...

I recently had the pleasure of dining at Nixtamali, and it was an experience worth sharing. From start to finish, the attention to detail in both flavors and presentation was impressive.

We kicked things off with a Michelada, which was perfectly balanced—refreshing, tangy, and just the right amount of spice. A great way to start the meal!

The Tuna Tostadas were a standout dish—fresh, vibrant, and full of flavor. The combination of the perfectly seasoned tuna with the crispy tostada and creamy elements made every bite a delight.

Of course, we had to try their tacos, and they did not disappoint. Each taco was packed with bold flavors, wrapped in high-quality tortillas that showcased their commitment to authentic Mexican ingredients. Whether you're a taco purist or looking for something creative, Nixtamali delivers.

To finish, we had the corn cake, and it was the perfect sweet ending. Moist, rich, and with just the right amount of sweetness, it left us wanting just one more bite.

Overall, Nixtamali captures the essence of Mexican cuisine while adding its own unique touch. If you're looking for high-quality Mexican food made with real passion, this is the place to go....