A Night in Old San Antonio Flavors and a Taste of Fiesta at Home
San Antonio’s history is rich with cultural influences and every year we celebrate our varied heritage during A Night In Old San Antonio®” (NIOSA®). The event, in its 69th year, will be held April 25- 28, 2017, during the city’s Fiesta San Antonio®. The four-night food and culture festival on the grounds of the La Villita National Historic District in downtown San Antonio attracts 85,000 revelers annually.
The San Antonio Conservation Society, esteemed as one of the nation’s oldest and most active historic preservation organizations, both sponsors and benefits from the event. Staffed by society volunteers, NIOSA® proceeds support restoration and preservation of historic properties and parks throughout the city and fund education and advocacy programs and scholarships.
There’s lots of fun to be had with over 200 food and drink booths; 14 live musical acts; children’s games; clowns and festive decorations. Divided into multiple areas that highlight Alamo City heritage including China Town, Frontier Town, Irish Flats, Mexican Market, Sauerkraut Bend, Villa España (Spanish and Canary Islanders heritage), Froggy Bottom (cultural contributions of African-Americans), and the French Quarter there’s international flavor and atmosphere around every corner.
With so much to see and enjoy you might need to make a second visit, but thanks to the San Antonio Conservation Society, we have recipes of some of NIOSA’s most popular, favorite dishes to enjoy a taste of Fiesta at home anytime.
NIOSA®
RECIPE FROM “A NIGHT IN OLD SAN ANTONIO®”
YAK-I-TORI (chicken-k-bob) - CHINATOWN
5,300 servings sold annually
1. Soak wooden sticks in water to keep from burning.
2. Trim fat from chicken thighs. Marinate chicken in soy sauce.
3. Assemble on sticks. Grill until done.
4. VARIATIONS: Add chunks of bell pepper, onions, tomatoes or whatever you like the last five minutes of grilling time.
5. SERVING (DINING) SUGGESTIONS: Go to the Chinatown area of NIOSA and listen for the great music coming from the Yak-i-tori booth--all workers sing Karaoke-style (one volunteer even wrote a song for the booth that is sung nightly).
Buy a yak-i-tori shish-kebab, go to booths next door and buy stir-fried vegetables and fried rice for a complete Chinese dinner!
NIOSA®
RECIPE FROM “A NIGHT IN OLD SAN ANTONIO®”
ANTICUCHOS - MEXICAN MARKET
20,000 servings sold annually
3 lbs. or so of sirloin, cut in 1" cubes
MARINADE:
3 parts water
1 part red wine vinegar
1 tsp. each of the following:
- ground comino
- oregano
- garlic powder
- salt
- pepper
- 2-3 serrano chilies, ground up in blender
Blend well. Marinate meat for at least 18 hours, and up to three days. Skewer meat (if skewers are wooden, soak them in water for 30 minutes to prevent burning).
Cook meat over hot charcoal fire. Baste with marinade. (If desired, can add bacon drippings to the marinade while basting--NOT during marinating.)
NIOSA®
RECIPE FROM “A NIGHT IN OLD SAN ANTONIO®”
FRIED MUSHROOMS – INTERNATIONAL WALKWAY
6,200 servings sold annually
Cream Gravy:
1 2.75 oz. peppered cream gravy mix
2 cups water
1 chicken bouillon cube
Add bouillon cube to 1½ cups of water and bring to a boil.
In a separate container, blend ½ cup of water and gravy mix until lump free.
Pour the gravy mix into the boiling water and stir until thickened, turn to lowest setting.
Batter:
2 cups unseasoned milk and egg based batter mix (like Golden Dipt)
2-3 cups water
Add water to mix, in stages.
Stir until consistency reaches “thin pancake batter.”
Breading: Stir spices and mix until blended.
2 cups unseasoned breading mix (like Golden Dipt)
1½ Tbsp. Bolner’s Fiesta Lemon Pepper
½ Tbsp. Bolner’s Fiesta Black Pepper
1 tsp. Bolner’s Fiesta Onion Powder
1 tsp. Bolner’s Fiesta Garlic Powder
Assembly:
1 lb. cleaned white mushrooms
4 cups vegetable oil (or according to instructions)
Heat oil to 325 degrees.
Dip mushrooms in batter until well-coated.
Remove mushrooms from batter, shake excess batter and dip in breading.
Turn lightly until well-coated.
Remove mushrooms from breading, shake excess, place in oil.
Shake frying basket to separate mushrooms.
Cook 7-9 minutes until golden brown.
Add gravy as desired.
*Bolner’s Fiesta Spices donates ALL the spices for this booth and all food booths at NIOSA.
NIOSA®
RECIPE FROM “A NIGHT IN OLD SAN ANTONIO®”
FAT BREAD – MAIN STREET
Ingredients:
- 2 (4 oz.) cans stem mushrooms, sliced
- ½ stick butter
- 4 cloves garlic, pressed
- 1 tsp. seasoned salt
- 1 tsp. Worcestershire sauce
- English muffins
- Monterrey Jack or mozzarella cheese, shredded
1. Simmer mushrooms with butter, garlic, salt and Worcestershire.
2. Toast muffins; pour mushroom sauce over them.
3. Sprinkle with 3 tablespoons cheese.
4. Broil 2 to 3 minutes, until cheese melts.
NIOSA®
RECIPE FROM “A NIGHT IN OLD SAN ANTONIO®”
ESCARGOT – FRENCH QUARTER
1,300 servings sold annually
Ingredients:
- 1 can (6 dozen) Escargot
- 1 lb butter (oleo)
- ½ cup bread crumbs (approximately)
- ½ cup parsley (approximately)
- 3 Tbsp. garlic (approximately)
- 2 cups Burgundy
1. Heat burgundy in frying pan
2. Rinse escargots and put into burgundy
3. Heat 3-4 minutes until just hot
4. Melt butter – add other ingredients and correct seasonings
5. With slotted spoon put 3 escargot into 5 oz. container
6. Spoon butter mixture over (about 1 tbsp. large) and serve with a slice of French bread. Use a toothpick to spear escargot and “sop” butter with bread.
Find more information about NIOSA and tickets here: http://www.niosa.org
Portfolio Real Estate is proud to call San Antonio home and celebrate Fiesta! If you are looking to buy or sell a home please call one of our exceptional agents to help you!
