Photo of comadres having lunch at the Blanco Cafe.

Blanco Cafe

Blanco Cafe was a favorite college haunt of mine. Their flour tortillas, some of the best in town, lured me in time and again. A flour tortilla spread with butter. What more do you need? Although it had been at least 20 years since I’d eaten there, not much has changed. Handmade corn tortillas are now on their menu.

I ordered a carne guisada taco and a bean and rice taco, both on corn. My daughter ordered two bean and cheese tacos on flour. Neither of us left a speck on our plates. However, I was sorry I hadn’t ordered the cheese enchiladas like the women eating near us. They looked heavenly. Next time!

Daily specials include two enchiladas with beef or chicken fajitas; two enchiladas with a crispy taco or a chalupa; two enchiladas with beef or chicken puffy tacos; two enchiladas with carne guisada; two chalupas compuestas; and a T-bone stake with one enchilada. (Yes, enchiladas reign supreme here.) All plates are served with rice, beans and two tortillas and cost an average of $7.99.

Check out the deep thoughts on the wall near the cash register. My favorite, even though I beg to differ: “Married men don’t live longer. It only seems longer.”

Blanco Cafe, located at 1720 Blanco Road, near Chris Madrid’s, is open Mondays through Saturdays from 6 a.m. until 9 p.m. and on Sundays from 7 a.m. until 3 p.m.

For even more ideas of fun things to do and see in San Antonio, visit Barnes & Noble, The Twig, Whole Foods, Half Price Books on Broadway, Costco, Sam’s and Hudson News to purchase “100 Things To Do in San Antonio Before You Die” by yours truly. ¡Viva San Antonio!

8 thoughts on “Blanco Cafe

  1. Hello Denise.. So Carne Guisada vs Asada which is spicier or hotter if you will.. Or I’m I thinking about it all wrong.

    1. Carne guisada is meat served in a gravy. Carne asada is just grilled meat. Hope this helps! Carne guisada tacos are pretty hard to beat. Thanks for reading/posting! Also, neither is very spicey, but I guess that all depends on the chef. Cheers, Denise

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