As executive chef of Ácenar, one of the hottest restaurants on San Antonio’s River Walk, James Sanchez presides over a menu known for its inventive approach to Mexican-inspired cuisine. He knows good ideas come from many sources—and sauces—like the new family of salsas from Pace®. Made with carefully selected ingredients for hand crafted quality and intense flavor, these sauces also impressed Sanchez with their versatility.

San Antonio–born, Culinary Institute of America–trained.

I learned my skills at the country’s best school. Great education—but warm weather’s more my style. I always had my sights on a return to Texas. It’s my home and where my family is—that’s what’s important to me. I still have breakfast every Saturday at my mom’s house. That’ll keep you real.

Food is where you find it

My grandfather used to grow all kinds of produce in his backyard—lettuce, tomatoes, fruit, even bananas. His garden was amazing. Here at Ácenar, I sometimes step outside and pick a few sprigs of hoja santa—it grows along the River Walk. It’s a fragrant leaf that can be used in cooking or as a wrap for quesadillas.

Cutting-edge cuisine

In my international cuisine class at St. Philip’s College, I try to introduce my students to the world—to broaden their palette. French, Lebanese, African, Japanese. There’s a lot of borrowing going on from one cuisine to the other. It’s exciting because it lets you be totally creative. For example, we use chimichurri sauce here at Ácenar. That’s an Argentine flavor, not Tex-Mex, not Mexican. But it works.

What tastes good?

Sometimes the simplest things can be the tastiest. An egg sandwich is one of my favorite things to cook when I come home late from the restaurant and don’t want to wake my family. Good food doesn’t have to be complicated. I used Pace®’s new Salsa Verde as a dressing for a simple slaw. It’s easy—red cabbage, apples, carrots, red onion, and mint. Tossed with Salsa Verde, a chunky tomatillo-based sauce spiked with a smoked Spanish paprika—it’s got a bite. Throw some shrimp on the grill and serve them drizzled with Pace®’s Tequila Lime Salsa for a spicy, savory finish. Dinner’s ready.