Our Story

Santonia is a love letter to the borderlands, to the food, people, stories, and traditions that exist somewhere between Northern Mexico and South Texas.

Created by chefs and restaurateurs Lizzeth Martinez and Francisco Estrada, Santonia grew from a lifetime of flavors shaped on both sides of the border. For us, the border has never been simply a line that divides two places. It is a culture all its own, one that begins long before you reach the bridge and continues long after you cross it. It lives in the way we cook, the way we gather, the music we play, and the way we welcome people to the table.

At Santonia, we bring that spirit to life through the lens of a true borderland cantina: familiar, lively, generous, and just a little unexpected. Our menu pulls inspiration from the cantinas, taquerías, family kitchens, and late-night tables we grew up around, reimagined with our own perspective. Expect bold flavors, crispy cantina snacks, tacos, shareable plates, cold drinks, and food meant to make you stay awhile.

The restaurant is the next chapter in a story that began with Naco Mexican, the San Antonio concept that introduced our cooking to the city and helped build a community around the food we love. Along the way, our work has received recognition from some of the culinary world’s most respected institutions. Lizzeth has served as a San Antonio UNESCO City of Gastronomy Chef Ambassador, and our culinary work has been recognized by the James Beard Awards, including recognition as a 2026 Best Chef: Texas semifinalist. Our food and story have also appeared on Netflix’s Taco Chronicles, Food Network, Texas Monthly, Forbes, and other national and regional media.

But some of the recognition we value most happens much closer to home. Through our work in San Antonio, we have helped provide more than 200,000 meals in partnership with the San Antonio Food Bank and continue to believe that restaurants have the power to nourish a community far beyond their own dining rooms.

Santonia brings all of those experiences together — our roots, our travels, our family, our city, and years spent cooking for people.

There is no need to understand where South Texas ends and Northern Mexico begins when you sit at our table. Around here, they have always belonged together.

Come hungry. Order another round. Share a few plates.

Eat well. Drink deep. Stay awhile.