culinary highlights from San Antonio

much of this blog will focus on food, which should be no surprise to anyone who knows me.

One of the evenings had a free dinner paid for by Aramark, which is UF's food service provider. They took us to Acenar, an upscale Tex-Mex place. Appetizers included fried oysters on yucca chips with a lime-cilantro aioli and smoked salmon and black bean nachos. My meal was a sizzling skillet of beef and shrimp and the margaritas were great. I also ate at Boudros and they had a cart where they came to your table and made fresh guacamole, and I was smart enough to write down the ingredients so I can make it at home; my entree was coconut shrimp. I also ate at an Italian restaurant, Paesano's, and had good manicotti and went back for dessert the next night with a group and I ate tres leches. beyond those culinary adventures, it was mostly Mexican-style food served at the conference.