by Annie Greenslade
Nestled in Addison, the newly opened Mexican Sugar offers a feast for the senses, beautifully blending modern elegance with rich, flavorful cuisine. If you are looking for upscale Mexican food with a modern twist for brunch, lunch, or dinner, this is your place. The atmosphere is upbeat and lively, with popular music playing, creating an inviting and energetic vibe. The wrap-around bar offers a mouthwatering mixology experience that accommodates everyone.
Their drink program includes an agave spirit library, featuring top-shelf margarita options. My favorite was the Hibiscus Margarita (as beautiful as it tasted, adorned with an edible orchid) and the non-alcoholic Siña Colada.
The ”From the Hearth” options are unique to the Addison location. The Queso Flameado is fun and dream-worthy, with asadero & Monterey cheese, rajas, and chorizo, torched tableside with Ilegal Joven Mezcal. Served in a ceramic warmer are housemade hibiscus corn tortillas in a vibrant fuchsia color; they’re the best tortillas I’ve ever tasted!
The Angus Ribeye Fajitas and Mesquite Grilled Beef Filet and Lobster Tail Fajitas—served with cilantro butter—are cooked over a wood flame to impart the perfect amount of smoke. Each fajita option is served with grilled cipollini onion, rajas, black beans, cilantro-lime rice, guacamole, pico de gallo, and homemade corn tortillas. The rice was very notable, using fragrant basmati rice complemented by charred corn freshly cut off the cob.
Choosing just one dessert was a difficult decision—all are made in-house—but I indulged in the fresh cinnamon sugar churros served with Mexican Wedding Cake Ice Cream and three dipping sauces, and it was simply divine. The churros were perfectly soft inside and crunchy on the outside, with enough to share for the entire table.
Service at Mexican Sugar is impeccable, with a high level of attention to detail ensuring every guest feels welcomed, valued, and pampered. With locations in Uptown, Plano, Las Colinas, Addison, and Houston, this dining experience seamlessly blends culinary excellence with environmental mindfulness, using compostable straws and recycled materials in their eye-catching light fixtures and décor. I highly recommend this restaurant and left with the feeling of warmth and love from the culture it represents.
Chef Annie Greenslade was the winner of Texas Pastry Chef of the Year by the American Culinary Federation and placed third in the nation. She owns and operates http://sweetlifechef.com and specializes in being a private chef. Her degree is in Culinary Arts, although awarded in Pastry Arts, and she is an Army combat veteran who served her nation for seven years.
