At the always-packed Box Street Social, which started life as a food truck, the all-day brunch menu gives chilaquiles an Eastern-Med makeover by including a sesame dukkah for crunch, along with tomatillo salsa, black beans, sour cream, pickled red onions, avocado, a sunny-side up egg, Cotija cheese and salsa macha, and customers can add chorizo or panko-fried or hot fried chicken.

San Antonio is an American city that feels like no other. It carries the distinction from UNESCO as being named one of only two “Creative Cities of Gastronomy” in the U.S. (Tucson is the other), citing the San Antonio’s wide-ranging culinary heritage, including Mexican, Spanish, Indigenous, Asian and African, as well as its support of innovative culinary endeavors. The Flavor & The Menu team wanted to experience that mix of authenticity and creativity firsthand, so we set off on a flavor scouting trip, seeking out the dishes, flavors and ingredients that are driving culinary innovation in San Antonio.