{"id":733123,"date":"2026-04-16T23:00:57","date_gmt":"2026-04-16T23:00:57","guid":{"rendered":"https:\/\/www.europesays.com\/us\/733123\/"},"modified":"2026-04-16T23:00:57","modified_gmt":"2026-04-16T23:00:57","slug":"diving-into-niosa-one-of-fiestas-best-loved-food-events-with-organizer-deanna-keesee","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/733123\/","title":{"rendered":"Diving into NIOSA, one of Fiesta\u2019s best-loved food events, with organizer DeAnna Keesee"},"content":{"rendered":"

\"DeAnnaDeAnna Keesee is NIOSA\u2019s treasurer and a longtime fixture in the event. Credit: Courtesy Photo \/ DeAnna Keesee<\/p>\n

Fiesta is once again drawing near, including the annual transformation of one of the city\u2019s oldest neighborhoods, La Villita, into a raucous celebration of San Antonio\u2019s diverse cultures and their food.<\/p>\n

Night In Old San Antonio, or NIOSA as the locals call it, is one of the citywide party\u2019s most-beloved and best-attended events, drawing thousands of revelers and raising money for the San Antonio Conservation Society. This year\u2019s installment runs April 21-24.<\/p>\n

We spoke to DeAnna Keesee, NIOSA\u2019s treasurer and a longtime fixture in the event, about what goes into presenting such a massive food fest, including behind-the-scenes tidbits about some of its favorite vendors and the one NIOSA food that\u2019s never getting discontinued.\u00a0<\/p>\n

What<\/strong>\u2019s your favorite thing about NIOSA?\u00a0<\/strong><\/p>\n

You can experience food from all the cultures that represent San Antonio.\u00a0<\/p>\n

How did you get involved in NIOSA?\u00a0<\/strong><\/p>\n

I married into it! I started with NIOSA in 1985 after I moved here from Houston to be with my husband. I started as a balloon booth chairwoman and wore many different hats. I chaired NIOSA from 2006 to 2007. I\u2019m currently the treasurer.\u00a0<\/p>\n

How many volunteers typically work NIOSA?\u00a0<\/strong><\/p>\n

About 10,000. Even the food and drink booths are volunteers. The event is possible because of the community.\u00a0<\/p>\n

What<\/strong>\u2019s your favorite food and drink at NIOSA?\u00a0<\/strong><\/p>\n

My favorite food is the fat bread. And I just love the red wine at NIOSA.\u00a0<\/p>\n

Is it true that the wine-based margs are now called NIOSA-Rita<\/strong>\u2019s?\u00a0<\/strong><\/p>\n

We officially started calling them NIOSA-Rita\u2019s about four years ago.<\/p>\n

Who do you think most deserves a NIOSA shoutout?\u00a0<\/strong><\/p>\n

The volunteers are amazing! They deserve all of the accolades.\u00a0<\/p>\n

Besides organizing the event, what<\/strong>\u2019s your favorite thing to do each year at NIOSA?\u00a0<\/strong><\/p>\n

Just walking around and listening to the bands play is so relaxing.\u00a0<\/p>\n

When do you start planning for the event?\u00a0<\/strong><\/p>\n

It feels like we start planning NIOSA for next year the second the current NIOSA ends! It\u2019s usually a few weeks after, but it is a tight turnaround time.\u00a0<\/p>\n

What<\/strong>\u2019s a special detail about longtime vendor Maria<\/strong>\u2019s Tortillas that people may not know?\u00a0<\/strong><\/p>\n

We have some ladies we call our \u201cpatters\u201d\u00a0 \u2014 they get on their knees and roll out the masa themselves to create the tortillas. The volunteers for NIOSA make the event so special with their dedication and hard work.\u00a0<\/p>\n

What famous Fiesta food item is crafted with a NIOSA recipe?\u00a0<\/strong><\/p>\n

We have our own special recipe that we give to meat vendors for our anticuchos. So it\u2019s truly something you can only get at NIOSA.<\/p>\n

Talk about the famous bongo-k-bobs!\u00a0<\/strong><\/p>\n

We actually get the meat and prep those ourselves. Starting next Friday, we\u2019re going to have people starting to skewer them so they\u2019re ready to go for the crowds. It\u2019s always a bestseller.\u00a0<\/p>\n

What<\/strong>\u2019s a new item locals can expect this year at NIOSA?\u00a0<\/strong><\/p>\n

We have a new booth this year where we sell our own cake pops dipped in chocolate.\u00a0<\/p>\n

How does NIOSA decide on new food items?\u00a0<\/strong><\/p>\n

The NIOSA chairman will pick a new item and then our group researches it to determine what\u2019s most economical and how long it\u2019s going to take to prepare it. Can it keep up with the crowd? Will it sell?\u00a0<\/p>\n

So it<\/strong>\u2019s kind of like research and development for a restaurant menu in a way?<\/strong><\/p>\n

Exactly. It needs to be easy to cook and sell.\u00a0<\/p>\n

Was there a new item NIOSA tried that got discontinued?\u00a0<\/strong><\/p>\n

They tried a hot dog wrapped in a piece of bacon. It tasted good, but the efforts to make and sell enough of them to justify the price just wasn\u2019t enough.\u00a0<\/p>\n

What<\/strong>\u2019s one food item at NIOSA that<\/strong>\u2019s never going away?\u00a0<\/strong><\/p>\n

The chicken on a stick with a jalape\u00f1o. It\u2019s synonymous with Fiesta.\u00a0<\/p>\n

Outside of NIOSA, what<\/strong>\u2019s your favorite place to eat in San Antonio?\u00a0<\/strong><\/p>\n

I love La Fogata and Sandra\u2019s Tinka Taco!<\/p>\n

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