Sueño Opens in Snider Plaza on June 10 Alongside New Tequila Lounge, Alma Agave

Sueño Cocteleria Mexicana, the acclaimed elevated Mexican dining concept from founders Julio Pineda and Cristian Lujano, will officially open its second location in Dallas’ Snider Plaza at 6600 Snider Plaza on Wednesday, June 10. Following the success of its Richardson flagship, the new restaurant introduces an inviting, refined space, a live-fire kitchen, and an intimate tequila lounge, Alma Agave, offering a deeply immersive exploration of Mexican cuisine and culture.

The expansion is in partnership with The Bellomy Group, a local family-owned company behind S&D Oyster Company, Rex’s Seafood, and Caché. Together with Pineda and Lujano, the group continues to evolve Sueño as one of North Texas’ most forward-thinking elevated Mexican concepts.

Sueño is led by co-founders Julio Pineda and Cristian Lujano, cousins from Mexico City who were raised in Texas and share a deep-rooted background in hospitality. 

Lujano, who comes from a family steeped in restaurant culture, oversees the creative and operational direction of the concept, from menu development to design and overall guest experience. His early career was shaped in elevated Mexican dining, leading the brand’s hospitality vision—developing service standards, shaping the beverage program, and cultivating the guest-first approach that has become a hallmark of the Sueño experience.

Rooted in tradition yet guided by innovation, Sueño brings a fresh perspective to Dallas dining—one that celebrates Mexican heritage through thoughtful storytelling, technique, and hospitality.

“With this location, we really focused on how the experience unfolds for our guests,” said Cristian Lujano, Co-Founder. “From the front window where masa is prepared to the open kitchen and into the intimacy of Alma Agave, every element is designed to draw people in. It’s not just about dining or drinking—it’s a fully immersive experience that brings together craft, design, and atmosphere in a way that feels transportive.”

“For us, this project is deeply personal,” added Julio Pineda, Co-Founder. “It’s about honoring where we come from while creating something meaningful for our community—an experience that celebrates Mexican culture through food, drink, and genuine hospitality.”

Culinary Program

At the heart of Sueño’s culinary program is its in-house masa program, a cornerstone of the restaurant’s philosophy and a tribute to one of the most essential elements of Mexican culture: corn. Using heirloom blue and yellow corn, the team produces nixtamal daily, honoring the ancient process that transforms corn into foundational dishes such as tortillas, tetelas, and tlayudas. Under the direction of Executive Chef Cristos Andrade, a native of Monterrey, Nuevo León, the menu blends deeply rooted Mexican flavors with refined global techniques, drawing inspiration from French, Italian, and Japanese cuisines while remaining grounded in authenticity.

The menu reflects this balance through dishes that are both familiar and elevated. Guests can expect offerings such as Bone Marrow Pork Belly – pan-seared pork belly, salsa tatemada, avocado puree, bone marrow-infused crema Oaxaqueña; Tamarind Ponzu Sashimi Scallops, accompanied by fried parsnip, cucumber, avocado and cilantro; Sushi-Grade Ahi Tuna Tartare with serrano tomato herb vinaigrette, sliced avocado, fried capers, cherry tomatoes and cilantro; Jalisco Birria Tacos – oven-braised lamb, Jalisco consommé, melted cheese, red onion, cilantro and lime; and Enchiladas Suiza’s – corn tortillas filled with pulled chicken and cheese, topped with creamy poblano sauce.

Live-fire dishes are a highlight of the menu with Wood-Fired Carne Asada – Rosewood New York strip, queso añejo, black beans, chorizo enfrijolada; Pollo a la Plancha – seared chicken, pipián verde, white rice, red cabbage; Grilled Fire Fajitas a la Parrilla with choice of chicken, sirloin, pork belly or combo of three meats with sauteed red onion and bell peppers; and Salmon a la Crema – pan-seared Atlantic salmon served over white rice with calabacita, green bell pepper, yellow corn, cilantro, white wine mushroom sauce. 

Beverage Program

Marco and Cristian Lujano lead the beverage programs at Sueño and Alma Agave, bringing a dynamic, detail-driven approach to cocktail creation. Working together for over eight years, the brothers have developed a style that balances innovation with a deep respect for Mexican distillation and technique. Cristian focuses on bold, layered flavors through house-made agave blends, fruit reductions, and infusions, while Marco brings precision to the program through clarified cocktails, milk punches, and intricate elements such as tinctures and oils. Together, they craft a beverage experience that is both refined and expressive, designed to complement the culinary program while creating a lasting impression through every drink.

“Our goal is to create a bar program that feels as intentional and layered as the food,” said Marco Lujano. “From the ingredients we build in-house to the way each cocktail is prepared and presented, everything is designed to be part of a larger experience—one that guests can feel the moment they sit down.”

Standouts on the beverage menu include classics such as the Sueño Signature Margarita – Socorro Blanco, orange liqueur, organic agave, fresh mixed juices (choice of rocks or frozen; and Sueño’s Top Shelf Margarita – Espolon reposado, Jalisco orange liqueur, organic agave, fresh-squeeze lime juice; Quetzal – Condesa gin, citrus, falernum, Italicus, St. Germain, hoja santa. Elevated cocktails offered include the refreshing Sandía Loca – Lalo tequila meets watermelon and lime, layered with orange liqueur and serrano; the Godfather Old Fashioned – Maestro Dobel Cristalino with a blend of bitters, offering a smooth spirit-forward take on a timeless classic with warm citrus depth; Pulque-Loma – Tierra y Libertad and Pampelmousse Giffard meet pulque, citrus and agave in a lively, effervescent expression; Sal y Pimienta – Ocho Blanco tequila layered with strawberry Aperol and yellow pepper, finished with a lively habanero warmth, Miguelito Ahumado – 400 Conejos mezcal mingles with tamarind and watermelon, brightened by raspberry, lime and a subtle chile kick; and Una de Pastor – Racho Joven mezcal layered with savory herbs, roasted chiles and pineapple, inspired by the bold flavors of al pastor.

Signature “Ponches de Leche” (milk punches) further highlight the brothers’ innovative approach through clarified textures, bold flavor combinations, and refined presentation. Highlights include the  Una Vez in Oaxaca – Racho Joven mezcal, Oaxacan Pineapple Brandy, yuzu sake, mango, peach cordial, chile mango caviar; Tlalocs Negroni – brown butter fatwashed Racho mezcal, cacao, nixta, blanc vermouth, Cocchi Americano; and Cuarta Raiz – Nami sake, Licor 43, lime, agave, honeydew cordial, and vanilla madagascar. 

Alma Agave

A defining feature of the Snider Plaza location is Alma Agave – a tequila lounge conceived as a space that feels discovered—an intimate destination where guests are invited to settle in and explore at their own pace. Whether stopping in for pre-dinner cocktails, lingering over a nightcap, or making an evening of the lounge itself, the experience is designed to be a journey. Rooted in the idea that the soul of Mexico—its alma—can be expressed through food, spirits, and the rituals that surround them, the lounge unfolds as a living narrative inspired by the richness of Mexico’s 32 states. 

The beverage program centers on Mexican distillates, highlighting tequila, mezcal, and lesser-known spirits alongside ancestral drinks such as tejuino and tejate. Cocktails are crafted with a deep commitment to process and storytelling, incorporating house-made and fermented elements, as well as creative components like masa foam and squash-based sodas. 

Complementing the Alma Agave beverage program is a curated selection of small plates from Chef Andrade inspired by a “Mexican passport,” allowing guests to explore distinct regional flavors across the country. The menu highlights four regions—Mexico City, Monterrey, Jalisco, and Oaxaca—each representing a unique culinary identity. 

Design

The 6,259-square-foot space, with seating for 116 guests in the main dining room, 38 on the patio, and 23 in the lounge, was designed in collaboration with Mexico City-based JSa and Arlington’s ch_Studio, reflecting Sueño’s commitment to authenticity and craftsmanship. Inspired by the spatial logic of traditional haciendas, the restaurant blends indoor and outdoor elements with natural materials such as volcanic stone, warm wood, leather, and handwoven textiles. The patio reinterprets the Mexican courtyard as a shaded, inviting space centered around the ease of outdoor gathering.

Throughout the restaurant, commissioned pieces carry a strong sense of origin and artistry. A focal point of the space is a site-specific ceiling installation by Oaxacan artist Adriana Monterrubio, handwoven from Zebu leather in a fishbone pattern. Handwoven textiles by Candor, produced by artisans in Pátzcuaro, Michoacán, bring traditional techniques and natural fibers into the seating throughout the space. Furniture and finishes were sourced from both emerging and established Mexican studios, including Peca, Más Idea Studio, Casa Sauce, and Piztola, extending a commitment to authentic provenance into every detail.

Sueño will open for dinner service and weekend brunch and Alma Agave will open nightly beginning Wednesday, June 10. To make a reservation go to https://resy.com/cities/dallas-fort-worth-tx/venues/sueno-tx. 

About Sueño

Founded in 2021, Sueño quickly became one of Richardson’s most celebrated dining destinations for its elevated Mexican menu, refined cocktails, and genuine hospitality. With its second location opening soon in Snider Plaza, Sueño continues to redefine what a Mexican restaurant can be—authentic yet inventive, elevated yet approachable, always heartfelt.