Tex Mex be gone. Dallas has a love affair with oil-puddled enchiladas but there are more than a few truly wonderful restaurants serving hot interior Mexican cuisine. We need to embrace these beautiful restaurants when we find them, and one such restaurant is located in the Bishop Arts District called Veracruz Cafe. Continue reading
Category Archives: Mexican Food
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. Continue reading
One of our most favorite Tex-Mex restaurants in the Dallas area has always been Cuquita’s, which is located on Josey at Valley View Lane. The unencumbered restaurant has garnered much praise from Texas Monthly and was named one of the top 5 Mexican restaurants in the state. That is large praise, but there are a few reasons why the restaurant is so good.
Cuquita’s is full of freshness. Each day house-made flour and corn tortillas are hand pressed and made alongside tamales which are made with the house masa needed for the tortillas. One bite of the tortillas and you will be hooked. They are sold to go by the dozen, and you will want to pick up a few for dinner or breakfast tacos at home. They are like no other. Continue reading
Today we visit with the absolute giants in the tamale industry, La Popular. The Tamale House has gained a reputation for not only making quality tamales year round, but also takes pride in giving back to the community as we will find out with this Q&A with both Jesse Moreno Sr. and Jr. at La Popular.
La Popular is one of the most respected tamale makers in Dallas and for a good reason. The tamale continually makes the top of any best tamale list since they opened in 1984. There are currently two locations for La Popular, one in the Lakewood area and the other in Shed #1 at the Dallas Farmers Market. You ma pick up fresh, hot tamales for the holidays at either location, even on Christmas Eve and New Years Eve.
Jump to join the conversation with the Moreno family. Continue reading
Last Saturday I was in Holy Ravioli and noticed the space next door was being renovated with plenty of signage stating that Chiladas would soon occupy the space. Today we get further confirmation in an email from their agency that they are indeed moving to the Park Cities location at 4448 Lovers Lane in the space formerly occupied by Mango Thai. Continue reading
I’ve stated before that Texans like their Tex-Mex two ways, orange & brown. We will eat a slab of beef for breakfast and wrap anything in a tortilla and call it a meal. However, this leads to some problems when you are a bona fide Mexican restaurant and want to serve… seafood.
People get confused, agitated. “Where are the fajitas?” “I don’t understand why this rice is white.” “Can you fry this?” Continue reading
One of the perks of climate change in Texas is dining outdoors on a ridiculously sunny winter’s day. Thankfully, Dallas has another stellar patio to enjoy a margarita this toasty February.
Steps away from the new Perot Museum of Nature and Science, Meso Maya aims to break through the Tex-Mex clutter by offering its take on authentic interior Mexican food. If you haven’t already eaten at their other location on Preston & Forest, the restaurant pays homage to the expansive Latin American culture by focusing on roasted chiles, tomatillos, white cheese and moles. They steer clear of the ubiquitous “brown & orange” palette we know and love in Texas. Continue reading