Every spring I get an itch to return to Texas as it just might be the best time of year to be there. The bluebonnets and other wildflowers are in bloom, the temperatures are mild, and after winter there’s an overall sense of joy throughout the state, perhaps best reflected in San Antonio’s celebration known as Fiesta.
Fiesta occurs every April and it lasts for about two weeks. The festival was started in 1891 as a way to honor the heroes of the Alamo and the Battle of San Jacinto, from the Texas Revolution in 1836. It’s a rich and complex festival with a royal court, parades, pilgrimages, and countless other events.
If you ask any homesick San Antonian what they miss most about their hometown, you’ll usually hear a tale about Fiesta. And while there are many traditions surrounding the celebrations, the thing people discuss the most is the splendid array of foods.
On offer at Fiesta are tacos, kebobs, queso flameado, tamales, sopapillas, Mexican corn, and more. But the dish my friends deem the most beloved are the gorditas—round, thick masa cakes that have been fried, split in half, and then stuffed with a variety of fillings. I had friends from San Antonio in college who would skip classes in order to make the six-hour drive just to get their fix. They are that good.
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