Roast pork leg from Marioli.

Want to stay at home on New Year’s but don’t want to cook? Marioli, 18730 Tuscany Stone, has an answer for you.

The eatery and bakery is offering a to-go feast that you can pick up before the big event.

The meal package includes organic green mix salad with blue cheese, candied pecans and white balsamic pear vinaigrette; slow-roasted pork leg; garlic mashed potatoes; grilled zucchini; a white and dark chocolate tart; and countdown grapes at midnight. The meal serves six to eight people and is priced at $175.

To place an order, call 210-496-1111. Or click here for more information.

Pan de Muerto, from Mariana Oliver at Marioli.

When it comes to Dia de Los Muertos, Mexican Le Cordon Bleu chef and Marioli owner Mariana Oliver doesn’t do boring.

In the glass display cabinets bursting with pastries and cakes at Marioli, an upscale delicatessen in Stone Oak, white chocolate sugar skulls adorned with bright pink and marigold flowers peer out at customers.

But unlike most traditional sugar skulls seen in Mexico, Oliver’s skulls are filled with chocolate frosted flakes that are only revealed when the skull is cracked.

“I thought it would be more tasty than (a hollow skull),” Oliver said.  “The skulls are very traditional in Mexico.  Every store has them.  But Americans are intrigued; they come in and tell me how cute and pretty they are.  It’s like they’ve never seen them—because they never have!”

The celebration of this Mexican holiday takes place on Nov. 1 and 2, in connection with the Catholic holidays of All Saints’ Day and All Souls’ Day. As the day approaches, bakers and confectioners throughout the city will prepare the traditional treats and bread.

Along with loaves and mini loaves of traditional pan de muertos, sweet bread with bones embossed on top, the sugar skulls come in white and regular milk chocolate at Marioli.   The skulls are decorated with brightly colored sugar flowers ranging from pink to marigold.  A set of 10 skulls takes Oliver four hours to complete, from pouring the chocolate mold to filling the skulls and decorating them.   She often comes in as early as 8 a.m. and leaving at midnight to complete around 20 skulls a day, along with the other treats sold at her store.

Candied skulls, merrily decorated for Dia de los Muertos celebration.

The colors make the skulls much prettier than the plain skulls often seen in Mexican stores, though Oliver had a more significant purpose.

“Dia de Los Muertos is a big celebration in Mexico,” Oliver said.  “We celebrate our dead loved ones by creating a shrine with their favorite things and everything they loved to eat.  You’re supposed to lie a path of marigolds so (the spirits) can find their way home.  I think that’s my way of bringing people home.”

While some people purchase the skulls for party centerpieces, Oliver hopes they’ll use them for what they were made for—eating!

“Eat them!” she laughs.  “It’s a lot of work not to enjoy it.  First enjoy it with your eyes, then enjoy it with your tongue.”

In addition to holiday pastries such as pan de muertos and sugar skulls; Marioli offers traditional Mexican dishes such as tacos al pastor and enchiladas.  The sope, a thick corn tortilla topped with refried beans, shredded chicken and Monterrey Jack cheese with lettuce and freshly drizzled Mexican cream is very popular, as is their lasagna.

“It’s an eclectic mix—we have sandwiches, traditional Mexican dishes and French pastries,” Oliver said. “It’s very different, but it works.  It’s like a Mexican deli!”

For more information about Marioli or the sugar skulls, visit its location at 18730 Tuscany Stone Suite 2103 or call (210) 496-1111.

A Paloma Blanca server carves the meat for tacos al pastor at Best of Mexico.

What’s hot? Mexican street food. Tequila.

For evidence look no further than Culinaria’s Best of Mexico where mini-tacos of all flavors were served up to hungry throngs who just couldn’t get enough and the tequila flowed like a river.

Marioli of Stone Oak offered a pair of tacos with rajas in a cream sauce in one and al pastor with a habanero salsa in another. Paloma Blanca of Broadway also offered tacos al pastor, but the emphasis was slightly different with a touch of roasted pineapple on top. La Gloria Ice House in the Pearl Brewery complex is known for its street food, and so it served up a mouthwatering variation, as did the San Antonio Food Bank.

Though the tacos were served in abundance, the menu at the event, held this year at La Villita, was much more varied. Visiting chefs from Ixtapa-Zihuatanejo offered a posole de mariscos, in which a spicy broth was brimming with flavors of shrimp, fish and other seafood as well as corn. El Bucanero from South W.W. White Road and El Siete Mares on West Commerce showed how varied and delicious ceviche can be.

Chef Jeff Balfour of Citrus in the Hotel Valencia offered his award-winning paella made from a whole pig, while chef Susana Trilling of Oaxaca kept things light with a salad topped with a grilled shrimp and pomegranate seeds. Nordic chef Trina Hahnemann’s pork with a side salad of kale, asparagus and peas fit right in.

Aldaco's margaritas: Any questions?

Blanca Aldaco greeted patrons near the entrance with a booth serving up her refreshing margaritas, while inside the center, plenty of tequilas were available for the tasting.

Among the spirits being poured were the winners of the the first Culinaria Tequila Competition. Milagro was overall champion. Other winners included:

Añejo

• Gold — Semental Añejo
• Silver — Avion Añejo
• Bronze — Ambhar Añejo

Reposado

• Gold — Semental Reposado
• Silver — milagro Select barrels Reposado
• Bronze — Avion

Silver/Blanco

• Gold — Milagro Select Barrels Silver
• Silver — 1800 Silver Tequila
• Bronze — Avion Silver

Package Design

• Cuervo Platino

The San Antonio Food Bank serves up tacos during Best of Mexico.

Culinaria continues Saturday with the Texas Two-Step Wine Seminar at 5:30 p.m. at the Hilton Palacio del Rio, 200 S. Alamo St. Tickets are still available for this session. Saturday evening’s Grand Tasting, however, is sold out.

Tickets are available for Sunday’s festival finale, Burgers, BBQ, Beer and Texas Spirits, which begins at noon at the Pearl Brewery, 200 E. Grayson St.

For more information on Culinaria, click here.

Graduation night offer from Rainforest Café

High school principals in San Antonio, are you worried about your seniors partying too hardy on graduation night and then attempting to drive? You might want to consider an offer from Rainforest Café, 110 E. Crockett St.

The restaurant is offering you the chance to set up a lock-in with an all-night dance and no alcoholic drinks. General manager Rocco Valentino sees this as part of the restaurant’s mission to serve the community. “I personally visit local schools, day care centers, elementaries,” he says. “We’re here and we want to do what we can to help.”

If you are interested in Project Graduation Night, contact Valentino at 210-227-6300.

RiverTini Pour-Off at Brasserie Pavil

This year’s RiverTini Pour-Off is at Brasserie Pavil, 1818 N. Loop 1604 W. It runs 5-7 p.m. March 31.

Other restaurants competing for the right to claim it makes the city’s best martini include Aldaco’s Stone Oak, Auden’s Kitchen, Boudro’s, the Cork Bar at the Hotel Contessa, Jason Dady’s restaurants, Lüke, Q at the Hyatt Regency, the Grand Hyatt, Quarry Hofbrau, the Vbar at the Hotel Valencia, and the Westin La Cantera Resort.

All proceeds benefit the San Antonio River Foundation. Click here for tickets, priced at $50 apiece.

Tangeré adds a Mediterranean touch

Tangeré is a Spanish word for touch. It’s also the name of a new restaurant at 4230 McCullough Ave. that chef Erick Abrams hopes will touch your taste buds.

Abrams, formerly of Métropolitain in the Quarry, has taken over the spot where Shiraz once was. For his new place, he has planned a Mediterranean menu of varied flavors that cover the map.

The onion soup with Gruyère will remind you of France, while the jamon Iberico Férmin will transport you back to Spain. Gnocchi and duck confit ravioli conjure images of Italy, and tagine of lamb and harissa summons memories of Morocco.

For dessert, sample a limoncello soufflé or an apple tarte tatin made to order.

Tangeré is open Monday-Friday for lunch and Monday-Saturday for dinner. Call 210-822-6644 for reservations. Click here for a menu.

Lobster salad with local Bluebonnet greens.

Francesca’s at Brunch

The Westin La Cantera Resort’s premiere restaurant, Francesca’s at Sunset, is now offering a classic Sunday brunch.

Brunch will be 10:30 a.m.–2 p.m. and will be served a la carte from a menu of appetizers and entrees through desserts.

Look for treats such as berries sabayon, lobster salad, chocolate almond French toast to customized eggs Benedict.  Guests can also explore the restaurant’s house-made Texas strawberry and apple honey jams, and desserts such as seasonal fruit crepes and Limencello berries.

Brunch beverages range from juices, iced and hot Tea Forte, and award-winning coffees.  As well, guests can match their mid- morning meal with a selection of cocktails such as freshly squeezed mimosa’s or Bloody Mary’s, mixed with a combination of fresh ingredients infused with vodka.

Seating is limited and reservations can be made by visiting www.westinlacantera.com/dining.html or www.OpenTable.com.

Appetizers are between $6-12 and entrees vary from $12-22. The resort is at 16641 La Cantera Parkway.

The Chicken Pasta Roll at Z'Tejas.

Lobster tacos, aged beef tenderloin on spring menu at Z’Tejas

Z’Tejas Southwestern Grill at the Shops at La Cantera, 15900 La Cantera Parkway, has introduced a new menu for the spring that features some lighter dishes and a few plates perfect for Lent.

The new items include chipotle-sautéed lobtser tacos with avocado, a smoked chicken pasta roll with either picante cream or green chile sauce, and a chicken and goat cheese salad with strawberries, grapefruit and a creamy cilantro vinaigrette.

Flame-grilled mahi-mahi is coated with a charred pineapple rub and topped with mango salsa while the aged beef tenderloin is served with lobster.

A new dessert is Mission Fig Beignets served warm with a raspberry sauce.

Call 210-690-3334.

CPA Special at Morton’s

Morton’s the Steakhouse, 300 E. Crockett St., is having a drawing to reward a certified public accountant this tax season.

April 18 has been designated CPA Appreciation Day. On that day, the winners of dinner for two will be announced.

To enter the contest,  call Morton’s at 210-228-0700 before April 17 to submit your name, phone number and e-mail address. The winner will be notified by phone and will have to bring proof of being a CPA.

Aldaco's Chicken Fajita Cobb.

Springtime salads at Aldaco’s in Sunset Station

Aldaco’s in Sunset Station, 100 E. Hoefgen St., has introduced a series of salads for spring.

The lineup now includes:

• Aldaco’s Chicken Fajita Cobb with chopped bacon, shredded cheese, egg and rajas de poblano with a roasted jalapeño ranch dressing.
• Tres Marias with romaine, rajas de poblano, sunflower sees and queso fresco in a lime-cilantro dressing.
• Ensalada Nido de Avocado with chicken salad on avocado halves, jícama, and carrots in the lime-cilantro dressing.
• Boone’s Salad features chicken, beef or grilled shrimp on lettuce, tomato and more with the lime-cilantro dressing.

Lenten specials include fish and chips Aldaco’s style, shrimp or fish tacos,  and   Pescado Aldaco, pan-seared mahi-mahi and two grilled shrimp with a mild chile de arbol garlic butter sauce.

Call 210-222-0561.

For a limited time

• Marioli, 18730 Tuscany Stone, is offering fish tacos during Lent. Call 210-496-1111.
• Smashburger, with various locations around the city, has introduced an Oreo Mint Milkshake to its lineup for a limited time.

Bonnie Walker contributed to this report.

Chicharron de Queso

At Marioli, 18730 Tuscany Stone, you can get a variety of dishes, ranging from mini-tacos with pork roasted on a spit to Garibaldi cakes, to dine in or to go.

One of chef Marina Oliver’s more popular dishes is the appetizer Chicharron de Queso, a sheet of cheese fried on a sizzling griddle or comal and served with lime and salsa on the side.

It doesn’t matter what type of cheese you use, she says. Oliver uses shredded Monterrey Jack, but you could also use Parmesan or Swiss.

In the video below, Oliver shows how to make this easy, delicious treat that’s perfect for parties at any time of year.

For more information on Marioli, call 210-496-1111 or click here.

You may have noticed that the prices of limes have jumped recently.

The prices are twice what they were just days before, says Mariana Oliver, owner of Marioli, 18730 Tuscany Stone near Stone Oak Parkway.

But what can you do? she asks. Lime is an essential ingredient in Mexican food. It’s used in everything from spritzing on top of a tortilla soup or making a margarita.

Lime prices are on the rise.

During a recent visit to a supermarket, prices of key limes had risen to $3.98 for a two-pound bag, up from $1.98 just a few weeks ago while Persian limes were three for $1, up from five or sometimes 10 for a dollar.

One reason, according to FreshFruitPortal.com, is that more than 150 Mexican growers suspended exports to the United States to protest the U.S.’s rejection of previous fruit shipments that had been determined to have have the disease sweet orange scab.

“The groups halted shipments Dec. 13, the day that the U.S. Department of Agriculture allowed lime shipments to resume under stricter rules to ensure that the fruit does not have the disease,” the article says. “César Cortés Bello, director of Mexico’s lime growers and exporters council, said the group was preparing a report accusing the U.S. of violating the terms of the North American Free Trade Agreement. He said that 49 containers were blocked, causing losses of 500 million Mexican Pesos (US $40.3 million).

” ‘We will stop sending limes for one or two weeks, even though it will affect our farms, but if we don’t, the United States will always keep us down,’ he is quoted as saying.”

Order an entire meal or just some complementary dishes. Options range from a full spread with beef tenderloin to cheesecakes in a variety of flavors.

Give the gift of a Flying Pig cheesecake

Flying Pig Cheesecakes

Flying Pig has expanded its product line and added cookies, as well as some great new cheesecake flavors.

Some of the new cheesecakes from the San Antonio bakery are White Chocolate Truffle, rich, creamy white chocolate with an overlay of orange liqueur; Fireside Dream, bright cranberries, a subtle hint of orange and the elegant smoothness of white chocolate; Dia de los Muertos, Mexican dark chocolate, cinnamon, and smokey chipotle; Heavenly Harvest, with pumpkin, honey, and perfect spices; the Lodge, a flavor to make you think of mulled apple cider and the scent of juniper as you sit on the porch of a mountain lodge.

The new cookies come in some of the cheesecake flavors, but also flavors all their own. Ask for Mango Tango, Fire Island, Dia de los Muertos, The Lodge, Fireside Dream, German Chocolate, Turtlelly Awesome, and Tranquility, as well as Molasses and Peanut Butter flavors.

All cheesecake orders can be made with low-fat cream cheese upon request. Call 210-844-8458 or e-mail flyingpigbaking@yahoo.com for more information and delivery costs.

Mike's in the Village offers plenty of options to meet your holiday needs.

Mike’s offers everything from appetizers to desserts

Need a ready-to-serve appetizer or five? Or maybe two or three different desserts?

Mike’s in the Village, 2355-3 Bulverde Road, Bulverde, offers an array of pre-cooked options that can be catered to suit your needs.

For appetizers, consider spinach- and cornbread-stuffed mushrooms, chicken and Gouda phyllo triangles, apricot- and walnut-stuffed double crème brie en croute, crudité and vegetable platters with asparagus and roasted peppers or one of the signature crawfish cheesecakes.

White chocolate bread pudding with cinnamon rum sauce, warm cherry clafouti pudding, warm Bananas Foster over vanilla bean ice cream and  caramelized apple flan are among the dessert choices.

Call 830-438-2747 or click here.

Holiday tamales at Paloma Blanca

Paloma Blanca Mexican Cuisine, 5800 Broadway, is now taking orders for holiday tamales.

They come in four flavors: chicken verde, pork, poblano corn and black bean. Each is $8 per dozen.

Tres Leches cake is also available. It comes in your choice of vanilla, chocolate, piña colada and strawberry.

Call 210-822-6151 or visit www.palomablanca.net.

Cookies, pies and buche de Noël at Marioli

At Marioli, 18730 Tuscany Stone, chef Mariana Oliver has created an expansive holiday dessert repertoire.

The international array of cookies, sweet breads, pies, brownies and puddings is designed to appeal to any taste, no matter the country of origin.

Garibaldi pastries, for example, are a mainstay at the Stone Oak eatery.

“These are traditional sweet breads of Mexico and are often served with café de leche,” she says. “This is something that you find all over Mexico City and the rest of the country.” The shape of the dessert resembles the hat worn by the Italian freedom fighter Giuseppe Garibaldi who was dubbed the “hero of two worlds” in recognition of his military exploits in South America and Europe.

There are also Mariposa cookies, slathered with apricot or raspberry jelly between two shortbread layers that have been drizzled with chocolate as well as brownie triangles encrusted with peppermint crunches.

Also for the season is the buche de Noël, or yule log, served at Christmas in France and Belgium. Miniature pecan pies, flan, cupcakes filled with tres leches and drizzled with sweet cream, and more are available.

Marioli is open 10:30 a.m.-10 p.m. Monday-Wednesday, 10:30 a.m.-11 p.m. Thursday-Satruday and noon-8 p.m. Sunday. Call 210-496-1111 or visit www.marioli2go.com.

More options

• Aldaco’s Mexican Cuisine, 20079 Stone Oak Parkway, 210-494-0561 — People can place orders for Blanca Aldaco’s tres leches cake, available in various flavors. These cakes serve up to 20 slices.
• Bill Miller Bar-B-Q, various locations — Click here to order online. A 10- to 12-pound turkey with gravy and dressing costs $38.99, while an 18- to 20-pound turkey with gravy and dressing costs $59.99. Honey-glazed spiral cut ham costs $5.19 a pound. Party packs, pies and extras are also available.
• Central Market, 4821 Broadway, 210-368-8600 — Place orders by 2 p.m. Nov. 23. Order a traditional Thanksgiving dinner that serves 6-8 for $129.99. The lavender-white hickory smoked turkey dinner for 6-8 costs $139.99. A turkey breast dinner for 4-6 costs $99.99. The glazed white hickory-smoked ham dinner for 6-8 costs $99.99. The herb-roasted rib-eye dinner for 6-8 costs $159.99. The herb-crusted beef tenderloin dinner for 6-8 costs $169.99. The vegetarian hazelnut-fig roast en croûte for 2 costs $39.99. A package of holiday side dishes for 6-8 costs $49.99.
• The County Line Barbecue, 10101 I-10 W., 210-641-1998 — Boneless, smoked, pepper-rubbed turkey breast is available for $12.99 a pound. The breasts are generally 4 pounds and feed 10-12 people. The emergency kit of barbecue and sides is available for $11.99 a person. Ship barbecue via AirRibs by visiting www.airribs.com or by calling 800-AIR-RIBS (800-247-7427).
• Ruth’s Chris Steak House, 1170 E. Commerce St., 210 227-8847; and 7720 Jones Maltsberger Road, 210-821-5051 – San Antonians can order the following side dishes, which serve 10-12, throughout the holidays: sweet potato casserole, green beans and roasted garlic, creamed spinach and corn pudding. Desserts for 8-10 people include pecan pie and bread pudding with whiskey sauce. Desserts for 10-12 include a whole cheesecake or a whole Chocolate Sin Cake. Orders must be picked up 24 hours in advance.
• Whole Foods, 255 E. Basse Road, 210-826-4676 — Order your holiday meal online by clicking here.  The herb-crusted prime rib roast is priced at $42.49-$254.94. A pre-roasted whole organic turkey is $109.99. Other dishes include chipotle-glazed pork loin for $17.99, chocolate pecan pie or pecan pie for $12.99 and brie with fig spread and almonds, $11.99.