After completing his culinary training at Marietas, Art Obregon finally fulfilled his longstanding dream of opening his own eatery with Frida's Mexican Grill & Bar, which he named after renowned artist Frida Kahlo. He meticulously remodeled his storefront, decorating the dining room with flat-screen televisions and elegant, brightly colored vases. The aromas of pork, chicken, seafood, and veggies waft through the acclaimed restaurant, where they emerge from the kitchen nestled into homemade tacos, enchiladas, and burritos. Every night after dinner wraps up, live musicians take the stage, inspiring toes to tap with catchy rhythms and remote-controlled floorboards.
7 Salsas augments its menu of Mexican fare with a rotating septet of homemade salsas—one served daily—and the always-available Big Red, the restaurant's signature picante sauce. Diners pique piquant palates with an order of fresh guacamole prepared tableside ($8.79) or with other appetizers, such as chicken-and-bacon quesadillas ($9.25). Seafood offerings include two soft or crispy fish tacos, each stuffed with tilapia, cabbage, and chipotle-avocado dressing ($8.99), and two enchiladas del mar, bursting with plump shrimp, topped with ranchera sauce, and endorsed by Poseidon's private chef ($9.99). For border-straddling bites, delve into a Tex-Mex concoction such as the hearty Cha-Cha chimichanga, a giant flour tortilla extensively trained in syncopated dance styles and stuffed with rice and either chicken or beef, then crowned with chile con queso ($8.59).
Although Tex-Mex cuisine is popular in Dallas, the chefs at Nuevo Leon Mex Mex Restaurant instead choose to prepare fine Mexican dishes with generations-old family techniques. Derived primarily from Mexico’s south-central region, known for its fiery spices, and the northeast, famed for its steaks and tacos, the restaurant’s fine plates earned the eatery a Best Meal Under $15 title from Dallas Observer readers in 2011, and a slot on Texas Monthly magazine’s 50 Best Mexican Restaurants list in 2010. The kitchen grills up steaks rubbed with Argentinian spices, and other gourmet proteins range from sautéed shrimp and chicken fajitas to slow-cooked young goat. Spinach-and-mushroom enchiladas, meanwhile, offer a vegetarian option more enticing than a steak served in a locked safe.