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Diego Galicia & Rico Torres


Diego Galicia and his chef partner and co-owner, Rico Torres, have been regularly recognized and praised by critics as leaders in the culinary community in San Antonio. Mixtli is the natural evolution to serve their next higher purpose—to re-embrace their heritage and to create. Galicia and Torres have been named Food & Wine Magazine’s “Best New Chefs” in 2017 and James Beard semifinalists for “Best Chef Southwest” in 2018. Mixtli has received the CultureMap Tastemaker Award for best restaurant for the past three consecutive years and was named the 2018 and 2019 #1 Best Restaurant by the San Antonio Express-News. The pair has also been featured in Texas Monthly, USA Today, Travel Channel, Hulu and more. Born in Toluca, Mexico, in 1984, Galicia moved to San Antonio in 2002. He studied psychology at The University of Texas at San Antonio for a few years before switching to culinary and graduating from The Culinary Institute of America in San Antonio (CIA). While a student at the CIA, Galicia worked with the best of the city, including Chef John Besh’s restaurant Lüke, and on weekday mornings at Patty Lou's at the Olmos Pharmacy. Following his time at the CIA, Galicia had the opportunity to work in his native Mexico at Azul Condesa, which is owned by renowned Chef Ricardo Muñoz. Galicia diversified his culinary experience by working at Michelin-starred restaurants Atelier Crenn in San Francisco and Moto in Chicago. Mixtli is located at 812 South Alamo Street in Southtown. Like clouds, the menu travels from place to place offering a tour in Mexican gastronomy and will rotate quarterly. If the state has a border with the ocean, the Mixtli team starts the trek on the coast and works inland, bringing dishes specifically from that region or state. After each season, the cloud travels to other lands, and the team begins again with a new menu.

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