Wild Salsa Executive Chef Katie Horne and team are preparing an amazing menu of Mexican regional flavors, paired with the greatness of Avion Tequilas. This is the first of a monthly dinner series at Wild Salsa. This unique dinner pairing takes place Thursday, July 26, 2018 at 6:30pm. Purchase your $45 tickets here.
Win a pair of seats for this dinner by commenting below and sharing on social media of your choice. Winner will be selected July 16th at random. Check out our previous look at Wild Salsa. Continue reading
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
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