Mexican-American Chefs Push the Envelope on Fine Dining

Last fall at San Antonio’s Mixtli, Chefs Diego Galicia and Rico Torres set out to showcase the influence that immigrants and visitors from Ireland, France, Italy, and other countries had on Mexico during the 100 years between the Mexican War of Independence and the Mexican Revolution. The dishes, from boxty dotted with salsas to Welsh rarebit with chorizo and queso Oaxaca, explored what happened when...