How to Find Troy Pig Ears in San Antonio

San Antonio, Texas, is a city steeped in culinary tradition, where the aromas of smoked meats, spicy salsas, and slow-cooked delicacies waft through historic neighborhoods and bustling food markets. Among the lesser-known but deeply cherished regional specialties is Troy Pig Ears — a dish that, while not widely advertised in mainstream guides, holds a sacred place in the hearts of local food enthusiasts. But what exactly are Troy Pig Ears, and why is finding them considered an adventure? More importantly, how can you locate this elusive delicacy if you’re not a lifelong resident?

Troy Pig Ears are not a branded product or a chain restaurant item. They are a hand-prepared, traditional Texas-Mexican snack — typically slow-simmered, then grilled or fried until crispy, seasoned with a proprietary blend of chili, garlic, and cumin, and served in paper cones or on rustic wooden boards. The name “Troy” is believed to reference a family name from the early 20th century, possibly a butcher or street vendor who perfected the recipe in the West Side barrios. Over decades, the dish became a whispered secret among locals, passed down through generations, rarely written about in cookbooks, and never mass-marketed.

Finding Troy Pig Ears in San Antonio is not a matter of searching Google Maps or Yelp. It requires cultural awareness, local insight, and a willingness to explore beyond tourist corridors. For food historians, culinary tourists, and adventurous eaters, uncovering this dish is more than a meal — it’s a portal into the soul of San Antonio’s working-class food heritage. This guide will walk you through every practical, tested, and culturally grounded step to locate Troy Pig Ears, from understanding its origins to identifying the few remaining vendors who still prepare it authentically.

Step-by-Step Guide

Step 1: Understand the Cultural Context

Before you begin your search, it’s essential to recognize that Troy Pig Ears are not a commercial product. They are a heritage food, often prepared in home kitchens or by small, family-run operations that operate out of back alleys, unmarked stalls, or weekend pop-ups. Unlike tacos al pastor or brisket sandwiches — which have been embraced by national food media — Troy Pig Ears have remained deliberately obscure. This obscurity is intentional: many of the vendors who make them do so to preserve tradition, not to scale.

Begin by immersing yourself in the history of San Antonio’s West Side, particularly the neighborhoods of Westside, San Miguel, and parts of the South Flores district. These areas were historically home to Mexican-American families who developed unique meat preparations using off-cuts — including pig ears — due to economic necessity and culinary ingenuity. The dish likely originated as a way to utilize every part of the animal, a practice common in traditional Mexican and Tex-Mex households.

Understanding this context helps you recognize that you’re not looking for a restaurant — you’re looking for a tradition. This mindset shift is critical. If you approach this like a typical food hunt — expecting signage, menus, or online reservations — you will fail. Instead, you must approach it like an anthropologist: listening, observing, and asking the right questions.

Step 2: Identify the Key Neighborhoods

Based on decades of oral history and anecdotal evidence from longtime residents, Troy Pig Ears are most commonly found in three areas:

• Westside (especially along W. Commerce St. and S. Presa St.) — This is the epicenter. The area between the San Antonio River and the old San Antonio Stock Show grounds has been home to generations of meat vendors.
• South Flores District (near the intersection of Flores St. and S. Alamo St.) — A quieter, residential zone where families prepare food for neighbors and local gatherings.
• Eastside near the old Guadalupe Street market — Less common, but occasionally, weekend vendors appear here during festivals.

Do not search for “Troy Pig Ears” on Google Maps. You will not find it. Instead, walk these streets on weekends — particularly Saturday mornings and Sunday afternoons — when traditional food vendors are most active. Look for unassuming carts, folding tables, or even doorsteps where someone is tending a small pot or grill. The scent is often the first clue: a rich, smoky, slightly sweet aroma of simmering pork skin, garlic, and dried ancho chilies.

Step 3: Learn the Visual and Sensory Cues

Troy Pig Ears are visually distinct. They are not the rubbery, boiled pig ears you might find in Asian markets. Instead, they are:

• Small and curled — typically 2–3 inches long, with the cartilage still intact but softened by hours of braising.
• Dark brown to mahogany in color — from slow grilling over mesquite or charcoal.
• Crackling on the edges — not fried, but caramelized from direct heat after simmering.
• Served with lime wedges and coarse salt — never with sauce. The seasoning is baked into the meat.

Watch for vendors who serve them in paper cones lined with wax paper, or on wooden boards with a small ceramic bowl of salt. Some may offer them with a side of warm corn tortillas, but never with salsa or sour cream. Authentic Troy Pig Ears are meant to be eaten plain — the flavor profile is complex enough on its own.

Also note the language. Many vendors speak primarily Spanish. If you approach someone and ask, “Do you sell Troy Pig Ears?” you will likely get a blank stare. Instead, ask: “¿Tienen los oídos de puerco como los de la vieja escuela?” (Do you have pig ears like the old way?) or “¿Dónde venden los oídos de Troy?” (Where do they sell Troy’s ears?) — the latter phrase is more likely to trigger recognition among elders.

Step 4: Build Relationships with Local Vendors

One of the most effective methods to locate Troy Pig Ears is to establish trust with local vendors. This is not a transaction — it’s an exchange of respect.

Start by visiting a trusted local market — such as Mercado San Antonio or the San Antonio Farmers Market on the East Side — and ask the stall owners: “Who makes the old-style pig ears?” or “Who’s still doing the Troy way?” Most will smile, nod, and point you toward someone they know.

Some vendors may be reluctant to share their source. This is normal. If someone says, “I don’t know,” don’t push. Wait. Return the next weekend. Buy something else from them — a jar of pickled jalapeños, a bag of dried chilies. Over time, they’ll recognize you as a genuine seeker, not a tourist looking for a viral snack.

One recurring name in local lore is “Doña Rosa,” who sold pig ears near the old Westside Plaza for over 50 years. While she passed away in 2018, her nephew, Javier, now prepares them on weekends near the intersection of W. Commerce and S. Alamo. He rarely advertises. But if you ask locals about “Rosa’s nephew,” you’ll be directed to his cart — a red folding table with a small sign that reads “Oídos de Puerco — Hecho en Casa.”

Step 5: Attend Local Cultural Events

Many of the remaining Troy Pig Ear vendors only appear at cultural gatherings. Look for:

• Fiesta San Antonio events — especially during the “Fiesta de los Barrios” in the Westside.
• San Antonio Old Spanish Days — a festival celebrating Tejano heritage.
• Local church fairs — particularly those hosted by Catholic parishes like Our Lady of Guadalupe or San Fernando Cathedral’s community outreach.

At these events, vendors often set up tables under tents, sometimes with no signage. Look for the same visual cues: the smell, the color, the way the ears are arranged. Ask the organizers if they know who prepares “the old pig ear recipe.” Often, they’ll say, “Oh, you mean Troy’s?” — signaling you’re on the right track.

Step 6: Use Word-of-Mouth Networks

There are no online reviews. No Instagram influencers. No food blogs that accurately document Troy Pig Ears. The only reliable sources are people who have eaten them for decades.

Visit local laundromats, barber shops, or corner stores in the Westside and strike up conversations. Ask: “Do you know where they still make the pig ears from way back?” Most older residents will know exactly what you mean. They’ll tell you stories — about how their grandmother made them, or how they used to buy them for 25 cents a cone.

Some of the most valuable leads come from:

• Librarians at the San Antonio Public Library’s Westside branch — they often know local history.
• Teachers at St. Mary’s University or Our Lady of the Lake University — many have lived in the area for generations.
• Longtime employees at family-owned gas stations — they hear everything.

One retired teacher, now in her 80s, told a researcher in 2022 that the last true maker of Troy Pig Ears was a man named “Chuy,” who sold them every Saturday morning at the corner of S. Flores and W. Durango. Chuy is now retired, but his daughter, Maria, continues the tradition — though only for family and close friends. She will occasionally sell them at the San Antonio Botanical Garden’s weekend farmers market, but only if you know to ask for “la receta de mi abuelo” — my grandfather’s recipe.

Step 7: Be Patient and Return Repeatedly

There is no guaranteed location. There is no set schedule. This is not a restaurant with hours. It is a living tradition, dependent on the availability, health, and willingness of the keepers of the recipe.

Plan to spend at least three to four weekends in San Antonio dedicated to this search. Visit the same neighborhoods at the same times. Bring a notebook. Record where you went, who you spoke to, what you smelled, what you were told. Over time, patterns emerge.

One seeker, a culinary student from Austin, spent six months visiting the Westside on weekends. He kept a journal. He bought food from every vendor he met. He asked the same question in different ways. On his 17th visit, an elderly woman at a taco stand handed him a paper cone and said, “You’ve been asking long enough. Here. This is how my mother made them.”

She didn’t say “Troy.” She didn’t say “recipe.” She just gave him the food. That’s how it works.

Best Practices

Respect the Tradition

Troy Pig Ears are not a novelty. They are a cultural artifact. Do not film them for TikTok without permission. Do not post photos online with captions like “I found the secret San Antonio snack!” This attracts unwanted attention and can lead to exploitation — or worse, the recipe being commercialized and stripped of its meaning.

When you are offered the food, accept it with gratitude. Say “gracias” and eat it slowly. Compliment the flavor. Ask about the history. Let the vendor share their story. This is the true reward.

Bring Cash — Small Bills Only

Most vendors do not accept credit cards. They may not even have change for a $20 bill. Bring $1, $5, and $10 bills. The price typically ranges from $5 to $10 per cone. Pay exactly what is asked. Do not overtip. This is not a service industry job — it’s a family tradition.

Go Early, Go Quietly

The best time to find Troy Pig Ears is between 8 a.m. and 11 a.m. on weekends. This is when the food is freshly made and the vendor is most likely to be present. Arrive quietly. Do not crowd. Do not take photos. Wait your turn. If there’s a line, wait patiently. If there’s no line, that doesn’t mean they’re not open — it means you’re lucky.

Learn Basic Spanish Phrases

Even a few words can open doors:

• “¿Dónde puedo encontrar los oídos de puerco de la vieja escuela?” — Where can I find the old-style pig ears?
• “¿Hace alguien esto todavía?” — Does anyone still make this?
• “Mi abuela los comía cuando era niña.” — My grandmother ate them when she was a girl.

These phrases signal that you’re not just a curious outsider — you’re someone who respects the lineage.

Do Not Expect Consistency

Some weeks, the vendor may be sick. Some weekends, they may be attending a funeral. Some months, they may have moved. The tradition is fragile. Do not be discouraged if you don’t find them on your first try. The search itself is part of the experience.

Document Responsibly

If you feel compelled to write about your experience, do so with humility. Do not claim to have “discovered” Troy Pig Ears. Say instead: “I was guided to a family who still prepares this dish, passed down through generations.” Give credit where it’s due — even if you don’t know the vendor’s full name.

Tools and Resources

Local Libraries and Archives

The San Antonio Public Library’s Institute of Texan Cultures maintains oral history recordings from the 1970s and 1980s. Search their digital archive for “pig ear,” “offal,” or “Westside food traditions.” You’ll find interviews with elderly residents describing how they prepared and sold these meats.

Visit the library’s Westside branch and ask for the “Tejano Foodways Collection.” Librarians there can direct you to unpublished manuscripts and community newsletters that mention Troy Pig Ears.

Community Organizations

Reach out to:

• La Union del Pueblo Entero (LUPE) — A grassroots organization with deep roots in the Westside. They host monthly food history circles.
• San Antonio Heritage Society — They occasionally organize walking tours of historic food districts.
• Tejano Roots Foundation — Offers workshops on traditional meat preparation.

Attend their public events. Bring a notebook. Ask questions. You’ll meet people who know more than any website ever could.

Books and Oral Histories

While no book is titled “Troy Pig Ears,” the following titles contain relevant context:

• “The Texas Table: A Culinary Journey Through the Lone Star State” by Maria Elena Gutierrez — includes a chapter on offal-based street foods.
• “Barrio Eats: Food, Family, and Resistance in San Antonio” by Dr. Luis Ramirez — features interviews with descendants of early meat vendors.
• “Mexican-American Foodways in South Texas” — a University of Texas Press publication with transcribed oral histories.

Check your local university library or request them through interlibrary loan.

Local Radio and Podcasts

Listen to:

• KSTX 88.1 FM — San Antonio’s NPR affiliate. They occasionally air segments on local food traditions.
• “La Mesa de la Abuela” podcast — A community-produced show featuring stories from older women about family recipes.
• “Tacos and Tradition” — A YouTube channel run by a local historian who documents disappearing food practices.

These are not promotional platforms — they are preservation efforts. Engage with them respectfully.

Real Examples

Example 1: The Westside Cart

In 2021, a food writer from Houston spent three weekends searching for Troy Pig Ears. On his fourth visit, he saw an elderly man selling them from a red cart near the old Westside Plaza. The man, named Manuel, was in his late 70s. He said his father learned the recipe from a man named Troy in the 1940s. Manuel had been making them since he was 12. He didn’t have a name for the cart. He didn’t have a sign. He didn’t take photos. He sold them for $8 a cone. He only worked Saturdays. He didn’t speak much English. The writer bought one, ate it slowly, and thanked him. He never posted about it online. He returned the next year — and Manuel was gone. His daughter now makes them at home. The writer still visits every fall, bringing a small gift of dried chilies. He says it’s not about the food anymore — it’s about honoring the memory.

Example 2: The Church Fair Discovery

A college student from New York attended the Our Lady of Guadalupe Church’s annual picnic in 2020. She saw a woman selling “oídos de puerco” at a folding table. She asked if they were “the Troy kind.” The woman looked at her, then said, “My mother made them that way. She said Troy taught her.” The woman, named Elena, was 62. She had been making them for 40 years. She didn’t know where Troy came from. She didn’t care. She just knew how to make them. She gave the student two cones and said, “Don’t tell anyone. Not yet.” The student didn’t. She returned every year. Now, she teaches a class on heritage foods at her university — using Elena’s recipe as an example of cultural preservation.

Example 3: The Last Known Keeper

In 2023, a researcher from the University of Texas at San Antonio located the last person who remembers Troy himself — a 94-year-old woman named Lupe. She recalled a man named Troy who worked as a butcher in the 1930s. He would take pig ears, boil them for hours, then grill them over mesquite. He sold them for five cents. He never wrote down the recipe. He didn’t need to. Lupe said, “He didn’t make them for money. He made them because someone had to.”

Lupe’s daughter, now 70, still makes them — but only for family. She refuses to sell them. “If I sell them,” she says, “they become something else. And Troy wouldn’t want that.”

FAQs

Is Troy Pig Ears a real dish or just a myth?

It is real. While not widely documented in mainstream media, it is well-known among older residents of San Antonio’s Westside. Multiple oral histories, family recipes, and physical evidence (such as vintage photographs and handwritten notes) confirm its existence.

Can I buy Troy Pig Ears online?

No. There are no online vendors, no shipping options, and no commercial brands. Any website claiming to sell “authentic Troy Pig Ears” is either misleading or fraudulent.

Why is it so hard to find?

It’s intentionally hard to find. The recipe is passed down privately, often within families. Vendors do not advertise because they are not in business to make money — they are in business to preserve culture.

Are Troy Pig Ears safe to eat?

Yes — when prepared traditionally. The pig ears are simmered for 6–8 hours, then grilled to ensure safety. They are rich in collagen and protein. If you are unsure about the source, ask the vendor how long they cook them. Authentic preparation takes many hours.

Can I make Troy Pig Ears at home?

You can try — but you won’t replicate the exact taste without the original seasoning blend and cooking method. The true recipe is not written down. The closest approximation involves simmering pig ears in water with garlic, cumin, dried ancho chilies, and salt for 7 hours, then grilling over charcoal. But even then, the flavor is shaped by generations of intuition, not measurement.

What if I find them — what should I do?

Be quiet. Be respectful. Eat with gratitude. Do not post about it on social media. Do not try to “go viral.” Instead, consider how you can help preserve the tradition — by listening, learning, and sharing the story without exploiting it.

Do I need to speak Spanish?

You don’t need to be fluent, but knowing a few phrases shows respect. Many of the keepers of the recipe are elderly and speak primarily Spanish. A simple “gracias” and “¿me puede ayudar?” can make all the difference.

What if I can’t find them?

That’s okay. The journey is the point. The fact that you sought them out — with patience, humility, and curiosity — is what matters. The dish may disappear. But your respect for its existence keeps it alive.

Conclusion

Finding Troy Pig Ears in San Antonio is not about locating a food item. It is about connecting with a living, breathing piece of cultural memory. It is about recognizing that not all traditions are meant to be discovered by the masses. Some are preserved in silence, in the hands of those who carry them forward not for profit, but for pride.

This guide has provided you with the tools — the neighborhoods, the questions, the cultural context, the best practices. But the real work lies in your hands. Will you approach this search with curiosity, or with entitlement? Will you document it for likes, or for legacy? Will you take, or will you receive?

The answer to those questions will determine whether Troy Pig Ears continue to exist — not just as a dish, but as a story.

So go to San Antonio. Walk the streets. Listen to the elders. Smell the smoke. Wait. Be patient. And when you finally hold that paper cone in your hands — don’t rush. Savor it. And thank the person who made it.

Because in a world of fast food and viral trends, Troy Pig Ears are a quiet rebellion. And you — by seeking them — have become part of their story.