Carne asada experts launch a Mexican steakhouse in San Antonio


Tu Asador, Castle Hills’ newest steakhouse, brings Monterrey’s “real carne asada” atmosphere to the San Antonio dining scene.

Regina Gonzalez, one of the owners, said her family members all worked in the service industry before the pandemic. As the crisis weighed heavily on the service sector, each of the family members lost their jobs as waiters, bartenders and kitchen staff. To make money, they started selling their asada dishes from a ghost kitchen, starting with family and friends, then developing a delivery model.

“It was working really well, so we decided to move into a restaurant,” Gonzalez says.

A concept started as a means of survival is now an “upscale” restaurant at 8055 West Avenue.

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Regina Gonzalez owns the steakhouse with her siblings: Emilia Gonzalez, Jose Gonzalez (the chef of Tu Asador) and Valentina Gonzalez. His parents, Jose and Sandra Gonzalez, are also on board.

Castle Hills has a new steakhouse bringing the “true carne asada” atmosphere of Monterrey to the San Antonio food scene.

Courtesy, Regina Gonzalez

Tu Asadoor opened a little over two weeks ago. The family is aiming for a grand opening in July once they get their liquor license.

Until then, the restaurant is BYOB. On weekends, each guest aged 21 and over receives a free paloma.

Regina Gonzalez gave us a taste of the menu. She says each of the dishes are flavors of their Monterrey, where they lived before coming to Texas.

Rather than serving Tex-Mex-style enchiladas drizzled with sauces and cheese, Tu Asador offers enchiladas regias, which are lightly fried red tortillas filled with queso fresco.

Enchilada regia

Enchilada regia

Courtesy, Regina Gonzalez

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Regina Gonzalez says she’s also noticed that most flauta plates in Texas use chicken. She’s used to beef, so the family added that to the menu,

Of course, there are also steaks.

She says the ribeye is her favorite. There is also the ribeye chicharron, which are not pork rinds, but rather crispy pieces of meat. Tuetanos, or bone marrow, are also on the menu.



Courtesy, Regina Gonzalez

“Our customers can expect Mexican plates but also very good steaks,” says Regina Gonzalez.

A menu that features family-size portions of asada, rib eye and sirloin, all served in the center of the table for optimal sharing, is the “best way” to enjoy the “true carne asada experience”, says Regina González.

Tu Asador takes both walk-in parties and reservations.

The restaurant is open Sunday, Tuesday and Wednesday from 11 a.m. to 9 p.m., Thursday from 11 a.m. to 10 p.m., Friday and Saturday from 11 a.m. to 11 p.m. Tu Asador is closed on Mondays.


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