Tag Archives: Mexican

Chiladas Opening In Park Cities

chiladasby Steven Doyle

Last Saturday I was in Holy Ravioli and noticed the space next door was being renovated with plenty of signage stating that Chiladas would soon occupy the space. Today we get further confirmation in an email from their agency that they are indeed moving to the Park Cities location at 4448 Lovers Lane in the space formerly occupied by Mango Thai.  Continue reading

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Filed under Mexican Food, restaurant news, Restaurant Opening

Robyn Checks Out The New Meso Maya

pibilby Robyn Folmar

One of the perks of climate change in Texas is dining outdoors on a ridiculously sunny winter’s day. Thankfully, Dallas has another stellar patio to enjoy a margarita this toasty February.

Steps away from the new Perot Museum of Nature and Science, Meso Maya aims to break through the Tex-Mex clutter by offering its take on authentic interior Mexican food. If you haven’t already eaten at their other location on Preston & Forest, the restaurant pays homage to the expansive Latin American culture by focusing on roasted chiles, tomatillos, white cheese and moles. They steer clear of the ubiquitous “brown & orange” palette we know and love in Texas.   Continue reading

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Filed under Mexican Food, Robyn Folmar

Mesa Veracruz Has New Fall Menu

by Steven Doyle

Raul and Olga Reyes have been on the Dallas restaurant scene for some time now. First the coupled opened La Palapa Veracruzana which shuttered in 2009, then more recently with one of the finest interior Mexican restaurants in Dallas, Mesa Veracruz Coastal Cuisine. Natives of Veracruz, Mexico, the couple stay true to their craft, enhancing the menu to reflect the seasons and the taste from their roots. The menu was just recently updated and we were invited to sample some of the new cuisine.

You may still enjoy the classics such as Mesa’s ceviche, which is made sweet with a slight tomatoey goodness and the addition of ripe avocados and fresh cut cilantro that reminds me of my first vacation in Mexico. Or the classic Enmoladas which is made with house-made mole which takes a full day to create and well over 20 ingredients. The family has mad skills.   Continue reading

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Filed under Mexico, restaurant news, Steven Doyle