Family-owned and operated for 48 years, Ojeda’s Mexican Restaurant announces its anniversary celebration will take place Tuesday, April 18 at all four locations. Special deals for patrons will include $4.80 enchilada dinners, $4.80 margarita mugs, and .48 cent sopapillas. Deals are good all day for dine-in only. Mariachi’s will play live music from 7 to 9 p.m. at the Dallas location at 4617 Maple Ave. Continue reading
by Steven Doyle
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
by Nafeisa Shukair-Farley
Are you looking for an eating place that not only serves freshly-made Tex-Mex and a variety of unique adult beverages? You don’t have to look far because T. Blanco’s has opened its new location in Addison (off Beltline and Addison Rd) and they are ready to fill your belly and quench your thirst.
Thomas White with his sons Hunter and Mason have created a Mexican haven with stimulating décor that encourages smiles, eating and drinking. With Chef Jimmy Villarreal creating his food masterpieces using freshly- ground spices, diners and drinkers are in for treat. Continue reading
In honor of Desperados Mexican Restaurant’s 40th Anniversary, the restaurant is hosting a 40th anniversary bash on Thursday, October 6th from 7 p.m. to 10 p.m. at their Greenville location. The family-owned Mexican restaurant has been a Dallas favorite for four decades and has cemented itself as a city landmark on Greenville Avenue since it opened.
“Staying in business 40 years is a testament to the hard work that my family puts in to the restaurant day in and day out,” says Jorge Levy, founder and owner of Desperados Mexican Restaurant. “Desperados is all about family, and when our guests visit our restaurants we want to make them feel as if they are visiting our home. It’s been an incredible experience to see generations of customers returning to Desperados over the past 40 years, ingraining our tradition into their own families and coming back to celebrate birthdays, weddings, baby showers and baptisms with us. We are incredibly grateful to the Dallas community for supporting us and allowing my family to do what we love for 40 years.” Continue reading
by Steven Doyle
El Bolero, the new Mexican restaurant by Richard & Tiffanee Ellman and John Paul Valverde quietly opened their doors in the Design District this past weekend with opening executive chef, Hugo Galvan. Owner Tiffanee Ellman tells us that Chef Galvan, who hails from San Miguel De Allende, “is extremely talented and has a deep and personal expertise in creating the regional and authentic flavors that will form the fabric of the El Bolero experience.”
Chef Galvan has spent years cooking and training in kitchens in the U.S. and Europe, but he states that it is his “experience in restaurants and mercados across different regions of Mexico that will be integral to El Bolero’s cuisine.” You will most likely have sampled his cuisine at Café San Miguel on Henderson Avenue, and Hacienda San Miguel in Fort Worth. Continue reading
by Steven Doyle
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