The Buzz

Hearing good things from the press ignites our passion to continuously improve. 

"Georgeous" patio views from the highest point in the city, plus a dramatic tile interior makes for a refined setting at this Mexican restaurant in Stone Oak; "authentic' and powerful margaritas keep it hopping.  2012 ZAGAT

"To satisfy a Tex-Mex craving, head out of town to the Far North area, where you’ll see the full extent of San Antonio’s sprawl. Amid miles of highway loops, malls and planned communities, good food and drink await. Family-friendly Aldaco’s Stone Oak (20079 Stone Oak Parkway; 210-494-0561; aldacos-stoneoak.com serves up big portions in a large, noisy space (a patio overlooking the edges of Hill Country offers respite). The tasty shrimp enchiladas ($15.49) are served with both a cilantro and a chipotle sauce. (A gluten-free menu is also available.)" "Thirty-Six Hours in San Antonio" New York Times April 2010

"The Perfect Margarita, Aldaco's Stone Oak, 20079 Stone Oak Pkwy. — Take a seat on the patio of this posh Mexican restaurant and you'll get a stunning view of North San Antonio. Add to your pleasure by ordering this cocktail, which remembers what a margarita is supposed to taste like: the prickly tang of lime juice mixed with tequila and a smooth orange liqueur like Grand Marnier. No sweet-and-sour mix or sickly sweet syrup. No alcohol fumes from triple sec. No fuss. Perfect, as the name implies." John Griffin, San Antonio Express News Food Flashes Jan.09

"The Tres Leches cake, first introduced to San Antonio diners by Blanca Aldaco has in its own right evolved into the must-have dessert of the city's Mexican restaurants, surpassing even the flan of Spanish inspiration." Ron Bechtol, The Guide to San Antonio

"ALDACO'S, San Antonio's pioneer of the pecan Tres Leches, has introduced a new dessert, Mocha Flan for chocolate and coffee lovers"  John Griffin, San Antonio Express News Food Flashes Jan.05

"Thanks for the great shrimp fajitas, I really enjoyed them!" Vice-Presidential hopeful Sen. John Edwards. Brunch at Aldaco's, July 2004
“Wow! I can sauté garlic cloves with my left hand and squeeze a lime with my right...at the same time! Blanca is terrific!" Coach Tom Izzo, 2001 NCAA Champion, Michigan State University during the Food Network's Slam Dunk Skillet Showdown at Sunset Station, April 2004.

"Most unique Pastel Tres Leches." Food and Wine Magazine

“We were treated to a selection of Mexican appetizers and margaritas, but the real treat was a great presentation on the history of Mexican cuisine and the historical events that influenced it. Blanca Aldaco's passion for her restaurant and the cuisine she grew up eating was truly inspiring. The group asked many questions--it just shows that you can can learn and have fun at the same time. " Food and Nutrition Conference and Expo in San Antonio, October 2003

" …Stirred up quite a following more than 12 years ago. Her popular cuisine reflects her Guadalajara upbringing." San Antonio Express News Top 100 A&E

"Blanca is so much fun to cook with..." Home Matters on the Discovery Channel

"The party went well and smooth, the staff was very really helpful and the room looked perfect for the size of our party." Creative Civilization PR Agency

"Awesome Pozole, Tacos al Pastor and Terrific Margaritas." Mike and Tanji Patton, KMOL Living Show

"Shrimp Quesadillas are a wonderful start to a meal as is the chipotle-laced Caldo Tlalpeño." San Antonio Express News

"Blanca, a Fiesta on heels or wheels." Ron Bechtol - Food Critic

“One of top 75 restaurants in Texas." Texas Monthly Magazine

"Bubbly Blanca Aldaco is the local scene's Mexican Hostess with the Mostest. If she ever has a down day, it's impossible to tell…" Digitalcity.com

"Dinner at Aldaco's...one of San Antonio's finest spots for authentic Mexican cuisine." Beyond Boundaries

"What's not to like about a Mexican restaurant that serves up tasty margaritas but also teaches you how to make them? That's right, cooking classes are available at Aldaco's, but you should really stop by for dinner and sample the goods first. Along with flautas and grilled chicken, check out the Enchiladas Divorciadas – according to the menu, they're "separated by irreconcilable rice."  An MPO (that's the acclaimed Margarita Pour Off Queen) nicely washes everything down."  10best.com