How does a dazzling star shine even brighter? Ask Blanca Aldaco, the innovative owner and operator of her namesake restaurant, Aldaco's Mexican Cuisine, located in Sunset Station in San Antonio. Over the past several years Aldaco's has garnered awards for Top Recipe, Best Downtown Restaurant, Best Overall Food, and People's Choice Margarita. Aldaco's also has had a gluten-free menu in place for well over a year. Now, to help make dining out even more enjoyable for her celiac friends, Blanca has dedicated one of her kitchen deep fryers for the exclusive use of gluten-free foods. That means gluten-free tortilla chips can be added to the already extensive selection available for celiacs.

And I've tried all of Aldaco's gluten-free menu items. In fact, I've been to Aldaco's so many times that I don't even have to ask for the celiac menu. They see me strolling through the gates of Sunset Station and the menu is waiting for me. Actually, the celiac menu is printed on the backside of the regular lunch menu, but at dinnertime you do have to ask for it. In the past, the server would bring me a plate of warm soft corn tortillas to munch on, along with my very own bowl of salsa, while everyone else at the table pounced on the tortilla chips and examined the menu. But now I can partake of the crunchy tortilla chips like everyone else. Depending upon whom I'm dining with, however (such as with my children), I may still ask for my own bowl of salsa!

As many times as I've been to Aldaco's, I still have a difficult time making my selection. They are all so good. A whopping bowl of Caldo Tlalpeno, a spicy homemade chicken consommé with chipotle, garbanzos, tomato, avocado, and cilantro, or Caldito de Pollo, a comforting soup chock full of chicken, cilantro, avocado, potatoes, and rice, are both satisfying on a gray or chilly day. The Boone Salad with grilled chicken, cheese, and tomatoes atop crisp lettuce, and the Ensalada Tres Marias, which can be ordered with chicken or shrimp, are refreshing and light.

The Guacamole Salad, consisting of chopped lettuce, tomatoes, and avocados accented with lime-cilantro dressing, is the perfect counter to a more intensely spiced meal, such as Vegetable Relleno. This dish, which is not battered and fried, but rather a poblano pepper stuffed with zucchini, corn, poblano strips, and queso Chihauhua, is probably the one thing on Aldaco's menu that has made me gasp for water and wipe the tears from my eyes. On the other hand, my 86-year old grandmother ate it without breaking a sweat. Go figure.

When there are times I genuinely cannot decide what to eat, I more often than not fall back on one of the three chicken dishes – Pollo al Chipotle, Pollo al Cilantro, or Pollo al Comal. Aldaco's marinates the chicken in fresh lime juice, olive oil, and granulated garlic. The chicken is then grilled over an open flame and served with either the chipotle or cilantro sauce, or served on the comal (a traditional Mexican cooking plate, similar to a frying pan) with sautéed mushrooms, onions, and poblano strips with lime and cilantro. The zestfully creamy chipotle sauce has caused a few episodes of coughing and sputtering from my out-of-town guests, followed by a red-faced gulp of whatever cooling beverage is at hand. I find it absolutely delightful. It should be noted that no thickeners are used in any of the crème sauces.

Another invigorating entrée is the Puntas de Puerco en Chile Chipotle – lean pork tips in roasted garlic and adobo de chile chipotle sauce. Beef sirloin, served either with grilled onions or with three grilled shrimp in crema chipotle, is also on the gluten-free menu for celiacs. The menu clearly states, though, that rice or borracho beans should be substituted for the enchiladas that typically accompany the sirloin plates.

Chicken and shrimp fajitas round out the gluten-free choices, with their unmistakable sizzle and aroma awakening the senses of nearly everyone in the restaurant. Just be sure to order the fajitas with soft corn tortillas. Blanca ensures there is no cross-contamination between the regular flour tortillas and the corn tortillas by heating the corn tortillas separately. Corn tortillas also will now be served between two plates to celiacs, rather than in traditional tortilla warmers, to further reduce any chance of cross-contamination.

For me, authentic Mexican meals such as those served at Aldaco's require an authentic Mexican drink. That would be tequila. I like mine mixed with fresh lime juice, a splash of Cointreau, and served on the rocks. No salt. Better known at Aldaco's as La Bonita Margarita, this is the margarita for people who know the difference between the various choices of tequila. I order it anyway, just because I like the taste.

The cantina at Aldaco's offers a copious choice of other margaritas, which are made with either Margarita Man Mix or Lasco Lime Cocktail Mix from Halben Food Manufacturing Company. Margarita Man Mix, which Aldaco's uses for its “house” margarita (frozen or on the rocks) does not contain any ingredients made from wheat, rye, oats, or barley. The Margarita Man representative was extremely helpful in researching all the ingredients of the mix, even contacting the manufacturer of certain components of the ingredients to ensure the source was gluten free. Lasco Lime Cocktail Mix is the sweet and sour mix that Aldaco's uses in most of its other margaritas. This, too, is gluten free, according to the manufacturing company.

Blanca Aldaco is currently working on some new margarita and martini concoctions that do not include any mixes. She is also planning to post signs above the gluten-free deep fryer in her restaurant's kitchen so that she can give us celiacs her full commitment to providing for our dietary needs. That's how Aldaco's Mexican Cuisine makes something that is already distinguished even more so. Thanks Blanca! I'll be in soon for some gluten-free tortilla chips and a delicious margarita! (AB/MP May 2004)

Aldaco's Mexican Cuisine is hosting a monthly 5-course dinner called “Cena Bajo Las Estrellas,” or, “ Dinner Under the Stars.” The menu will vary each month as diners explore through food and drink the different regions of Mexico. Owner Blanca Aldaco assures the celiac community that since all of the food is homemade many items will be gluten free.

Dinner will be served outside Aldaco's, around the water fountain in the courtyard of Sunset Station. Cocktails will be served at 8 pm, with dinner seating beginning at 8:30 pm. (MP September 2004)

I recently contacted Blanca Aldaco, owner of Aldaco's Mexican Cuisine, regarding the rice dishes served at her restaurant. Her response was that neither the red rice nor white rice contain chicken stock or chicken base; it is strictly vegetarian. According to Blanca, “Our great rice gets its natural artificial-free flavor from fresh ingredients only.” (MP November 2004)