Quesa: Mexican Street Food

20150324_210414_1by Steven Doyle

With just weeks under their belt, the owners of the newly opened Quesa is enjoying a good crowd from the neighborhood at their 3900 Cedar Springs location in Dallas.  Actually the full name is Quesa: Mexican Street Food, and that is as about an accurate description as you will find. Owned by Patricia and Francisco Cabrera, both new to the restaurant world, moved to the States five years ago. Patricia’s sister owns Taco Stop on Irving Blvd just south of the Design District. The recipes used at Quesa are actually old family guard.  


Do not look for your standard Tex Mex fare like rice and beans at Quesa. As the name might imply they are instead offering a variety of quesdillas as you might find on most Mexican streets late at night. Before visions of a grilled sandwich of tortillas and gooey cheese crosses your mind, these quesadillas do not resemble these in any fashion. Consider instead a pouch of masa filled with a whole host of meat selections, much like an empanada but larger. These can be either grilled or fried, but it is suggested to taste the fried version.

Sitting at the full bar netted plenty of information from barmen Luis, who had similar duties in Mexico. He emphasized how these offerings were exactly as he might order from a vending cart in Mexico after the bars closed. These “quesas” are hearty enough to soak up the alcohol from the night of revelry.  Luis said that a few of the patrons were a bit disappointed to find that this was not your typical Tex Mex fare, but soon after ordering they walked away pleased with the difference found on the menu. The quesas are quite additictive, and offered singly or in threes that can be mixed or matched.

Be sure to order a prime rib taco, along with chicken tinga, picadillo, shrimp or fish, pastor, barbacoa and more.



Luis was also particularly adept at conjuring margaritas, and was quick to offer tiny samples of a variety of flavors. He also offered to show me how the corn tortillas were made in the kitchen. After a bit of cajoling, I even had a chance to make a few myself. These are whisper thin and packed with flavor, holding together the various tacos. This was using the same masa as the quesas.

In addition to tacos and quesas, there were a few other options like the street corn, elotes con vaso, and a housemade tres leches cake.

Quesa is open until 3am on Friday and Saturday, and will soon be one of your favorite late night spots.


Filed under Steven Doyle

4 responses to “Quesa: Mexican Street Food

  1. terry Meyer

    It would help everybody if you put what town this is in and maybe
    even a map to help potential customers. If I owned a Restaurant
    and you were doing an article on it I would insist on a full address.

  2. This is good news for people living in surrounding this region. Mouthwatering Mexican recipe it is.

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