Mia Dia For Bright And Fresh Mex-Mex

by Steven Doyle

Hunkered down in the mess of construction rests a simple village of restaurants that includes a Bob’s Steakhouse outpost, a Fireside Pies, and something fairly tasty called Winewood Grill, all tucked away just off the bow of that nightmarish road rework alongside Grapevine, Texas. Also joining in the square is a newish anchor that has been running strong since October 2011, Mia Dia From Scratch.

Mia Dia is cheffed by Gabriel DeLeon sho you may remember from La Margarita in Irving, and  Masaryk Modern Mexican Kitchen in Addison which no longer exists. The chef might have been a foreshadowing of the scene to come and joins well executed Mex-Mex in the area like Abraham Salum’s Komali in Uptown and Mesa Veracruz in Oak Cliff as prime examples of how technique, use of fresh imaginative ingredients and the love for proper Mexican cookery should be plated.               

The chef is smart enough to realize that you cannot survive selling purely authentic dishes from Mexico. You will have a guest looking for an enchilada, and will most likely be disappointed unless he is served a cheesy filled tortilla alongside his table mate’s Sopes and fiery Esquites. These folks will be treated to a New Mexican style stacked enchiladas glazed with Hatch chiles and topped with the quintessential fried egg. They will also enjoy the clean tastes of blue corn tortilla quesadillas filled with huitlacoche, three cheeses, black beans and fresh kernels of corn.

The huitlacoche is the prized corn smut that is often regarded as the Mexican truffle, but is considered a curse on American corn crops. The rich, smoky corn flavor is beautiful and earthy. Find its best use as an ingredient at Mia Dia in the Relleno de Huitlacoche which is a crustless Poblano chile, fired and filled with roasted veggies and queso asadero set in a shallow pool of corn saffron reduction. The dish will make you rethink the humble relleno and come back for more, as it is haunting and packed with deep flavors.

The tamales can be ordered as an appetizer and are large enough to share, with four to an order. The tamal is stuffed with shredded pork, New Mexico red & green chile sauces, and topped with crema and three chile salsas. These are moist and are interior-style tamales rather than the typical drier corn husk wrapped version often found in Texas.

Tequila is also a grand prize at Mia Dia with many top flight bottles and a long list of margaritas to choose from.

The interior of the restaurant is as vibrant as the food itself, with clean lines of metal, glass and bright fresh fruit photos that are just as delicious. This restaurant belongs on your list of things to do this weekend.

Mia Dia From Scratch
1296 S Main, Grapevine


Filed under chefs, Grapevine, Mexican Food, Steven Doyle

6 responses to “Mia Dia For Bright And Fresh Mex-Mex

  1. ENB

    I have tried this place several times and each time the service has been horrible. The wait for a table is crazy and when you walk around you see plenty of available tables but are still forced to wait. EIther hire more servers or teach the hostess/host how to seat tables so guests aren’t waiting too long. The service at the table was terrible as well. Long wait for someone to acknowledge us, extremely long wait for drinks and then another long wait for our meal. I for one will NOT be back.

    • I sat at the bar, so didn’t experience any of this. No excuses for poor service.

    • CommonSense

      My wife works nearby and we eat there at least every couple of weeks. A couple of tips for eating at new, popular restaurants: Don’t show up Friday night at 7:30 and get mad when you must wait. We usually go weekends for lunch, and there is no wait at all, ever. We have also eaten dinner there mid-week, again with no wait at prime time. The waitstaff will disappear on you from time to time, but the food is excellent.

  2. love to eat

    My wife and I are regulars at Mi Dia. We never have a problem with the wait. They get EXTREMELY packed so yes we expect to wait but the margaritas are worth it. The management, bartenders and servers have all been kind to our family. We go once a week and the tableside guac and sopes are to die for!! The dishes can be spicer than most “tex mex” but this isnt even close.

  3. Slade

    Food was great; chips need some help, they don’t seem to be made in house; service was adequate …I’ll definitely go back.

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