by Steven Doyle
It’s an exciting day in the Dallas food world as we receive word from chef Abel Gonzales, the five time Texas State Fair Big Tex Award winner, about the good news of his restaurant opening. Look for Republic Ranch to open this Spring. The theme will be a continuation of his Texican theme. Think smoked BBQ meets Mexican.
Republic Ranch will be located at 3121 Ross Avenue next to the newly opened tiki bar, Pilinkas. Continue reading
Dos Jefes is introducing a distinctive dinner series it’s calling The Mexican Pantry.
Executive Chef Samir Dhurandhar and Salvador Ordaz will kick off the monthly dinner specials on Thursday, Oct. 6, with an artful and savory Mexican prix fixe menu featuring: Continue reading
Filed under Cocktails, Crave
by Steven Doyle
I recently had some beautiful dishes at Lazaranda in Addison, including a Sea Bass Ajillo, which is a seared Sea Bass with garlic and gaujillo peppers along with a dash of orange juice and tomato sauce. A true stand out. You may have heard about the small group of restaurants from Mexico, with its single location in the States in the food capital of Addison, Texas Continue reading
From the world of press releases we find this in our in-box today. Pegaso has been reported as Monica Greene’s new restaurant, but in actuality Miss Monica is consulting partner on the project. As a fast casual concept it looks mightily like BEE (Best Enchilada Ever) in Oak Cliff was. You remember BEE, the fast casual build-your-own burrito bar. Miss that place, because thy were pretty damned good enchiladas. Anyway, on to the press release business. Continue reading
by Steven Doyle
Interestingly enough, I had never stopped into the Lemmon Avenue Mexican restaurant Lolita’s in the past. It is the restaurant in the location that has changed names many times in the past, and it becomes more of a night club later in the evenings, drawing a predominately Hispanic crowd. There have been mixed reviews in the past, but was recently tipped off that Lolita’s is doing a more refined plate with new ownership, and would be well worth my time to stop in for a visit. So I did.
Gone are the promised enchiladas, now replaced with a beautiful chile relleno (14). But not of the fried variety, instead this is poblano is roasted and stuffed zucchini, chorizo and Oaxacan cheese, and served with a side of cilantro-lime rice. And a perfectly grilled skin-on chicken breast, tender and juicy to the core. Continue reading
Lamb Shank Barbacoa at Wild Salsa comfortably feeds two people
by Andrew Chalk
Downtown? Fancy some Mexican food? Tired of Tex-Mex. Maybe something informed by a chef who has traveled extensively through Mexico? Look no further than Wild Salsa on Main Street at St. Paul which is turning out some of the most innovative Mexican-inspired food in the city. Consulting chef Kelly Hightower traveled through the interior of Mexico many times, off the tourist trail, from Chiapas to Sonora. He, and corporate chef A.J. Joglekar, have parsed what they know into a selection of dishes that is appealing to Dallasites but often different from what is available elsewhere in town. Rather than representing the cuisine of a region, as exemplified by restaurants like Mesa, this is a magpie-like pilfering of favorites from all over. Continue reading