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*The Dallas Morning News has selected this location as one of the Top 100 Restaurants in D-FW.*
Opened Oct. 3, 2011.
With chef Gabriel DeLeon in charge of the kitchen, this Grapevine spot, which features well-turned-out New Mexican and Tex-Mex offerings along with regional Mexican dishes, is well worth a trip. Quesadillas and chiles rellenos featuring huitlacoche (corn fungus) are both wonderful. Full bar.
-Guide (12/02/2011)
Tags:
top100, bestindfw, newintown, reviewed2011, bestin2011
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Mexican, Tex-Mex and New Mexican are all on the menu at this gleaming spot in Grapevine, where chef Gabriel DeLeon is in charge of the kitchen. Curiously, some of the basics (guacamole, margaritas) miss the mark, but it’s worth getting past that because DeLeon’s cooking often wows. Case in point: quesadillas de huitlacoche, trufflelike corn fungus folded into handmade blue corn tortillas along with roasted poblano chiles, queso asadero and corn. It doesn’t get much better than that. Or tender sopes topped with shredded pork belly, black-bean purée and salsa negra. DeLeon’s pato a la parilla’s pretty swell, too — slices of guajillo-rubbed duck breast topped with julienned chayote and sauced in a dusky red mole coloradito.
1295 S. Main St., Grapevine. 817-421-4747. midiafromscratch.com. (Full review)
The 2-month-old restaurant, featuring Gabriel DeLeon’s vibrant cooking, is well worth a trip. (Full review)