by Steven Doyle carnita tamale
Wild Salsa now has three locations in the DFW area including the original downtown Dallas, Fairview, and the latest located at 300 Throckmorton in Fort Worth. This is good news for those looking for seriously good Mexican cuisine including their crazy good tacos, a tamale that will bring tears to any grown aficionado and over 100 tequilas to raise your spirits.
Our most recent visit was to the downtown Dallas location which is located at 1800 Main Street across from their sister restaurant Dallas Chop House. There we found Chef Katie who we soon discovered is not only a fantastic savory chef, but has extreme skills in the pastry department which is unusual as most chefs choose a path and excel at it. In Katie’s case she just excels.
Wild Salsa has these fresh flavors and authentic takes on Mexican not found at your local Tex Mex haunt, these dishes are serious. Look at the al pastor tacos, or perhaps the redfish sizzled ala plancha. Continue reading
by Steven Doyle
If you are missing the fantastic Latin cooking of Chef Anastacia Quinones, we are about to make you smile and hungry. It has been some time since AQ left her executive chef post at Komali when she took a position with Dallas school district as a culinary instructor. You may recall her other stints at Alma and Victor Tango. We truly enjoy what AQ does to a plate and now we have spotted her handiwork once again, this time off Legacy in Plano at Mexican Sugar.
AQ is responsible for the new menu revamp at Mexican Sugar as a consultant. We spoke with the chef today and she said, “I’ve known John Franke [corporate chef for concepts such as Mexican Sugar, Whiskey Cake and Velvet Taco] for about 6 years. I met him when I moved back from San Francisco six years ago. We’ve always tried to work together but other things always came up. When this opportunity came up, I couldn’t say no.” Continue reading
by Andrew Chalk
At a recent restaurant media event in San Antonio I wondered: when does a restaurant transition from just a restaurant to become an institution. You know the difference. An institution you have to visit when you are in town. A restaurant…is just a restaurant. Dallas closest approximations to an institution may be Sonny Bryan’s (at the original location), and the Mansion on Turtle Creek (talk about two ends of the spectrum).
In San Antonio, one unequivocal institution is La Fogata Mexican Cuisine. It began 35 years ago with a converted ice cream stand with seven tables but has expanded to a catacomb of interconnected buildings and patios that spans (including parking) three city blocks. It has a seating capacity of 450 and serves around 6,000 diners each week. Such daunting numbers might make you expect a faceless machine, but nothing could be further from the truth. Owned by the same family, Dwight and Marilyn Lieb, since 1997 and divided up into small cozy areas, La Fogata makes you feel like you are dining somewhere very approachable. Continue reading
by Steven Doyle
It has been an odd day of messages about a variety of restaurants closing and chefs on the move. We just caught wind of a few more. Herrera’s in Carrollton on Beltline is no more. This is a family operation where different members run the various locations, and this closing does not affect others stores in the Dallas area. Certainly one of Dallas’ favorite Tex Mex spots, this particular owner is regrouping. Look for a Herrera’s food truck to hit the streets soon. This can only be good information. Continue reading
by Steven Doyle
Long time Dallas restaurateur will be opening another concept late August or early September of 2013. Chef Genaro Silva plans to open Genaro’s at 6465 East Mockingbird, and it will be what he calls elevated Mexican cuisine. You know Silva from such restaurants as Genaro’s Tropical, Moctezuma’s, Garmo’s
Genaro Silva said, “I have always wanted to project Latin-based cuisine in a distinguished and cool environment and always present our cuisine in a top-notch, first-class way. It is my life’s passion ever since I started following the Galloping Gourmet when I was a teenager. I derive enjoyment from helping others have a good time. I want to create a Mexican food experience where the customer feels catered to and gets the benefit of a full-service approach”. Continue reading