With the desire to recreate meals that we have enjoyed since childhood, we originated the concept of Nuevo Leon Mex-Mex Restaurant. We want to share with you the meals of a true authentic Mexican cuisine; we have original recipes that reflect the cuisine of Guanajuato and Monterrey.
Nico's Cocina sports an atmosphere that is comfortable and casual, while maintaining a high level of charm and elegance. Spacious, roomy tables allow for hungry groups of friends and family to dine together. Mood lighting helps promote an intimacy that allows diners to enjoy the culinary experience as though it was for them
At Los Jalapenos Mexican Restaurant, the staff knows how to make each diner feel welcome. This means they serve with kind attention, but not too much, so diners can focus on having a conversation with their companions or the face they've painted on their plate with salsa. Owners Esteban and Leticia sate appetites with a menu of traditional Mexican fare culled from generations-old recipes, including classics such as fajitas, tacos, and grilled chicken smothered in mole. Between bites at the Carrollton location, diners can also catch a live musical act, including an Elvis impersonator who unfurls his cape one Friday a month.
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.
Fran Mathers was merely one of Via Reál’s loyal patrons when the eatery was still in its infancy in 1985. But when she discovered the owners’ plans to close, Fran didn’t hesitate to assume a new role: proprietor. To this day, Fran continues to serve her customers with the same sort of altruistic attitude that led her to fall in love with Via Reál. She does this by forming rapports with regulars and welcoming newcomers, and through the restaurant's scholarship program, which provides help to local kids of Irving police officers, in honor of Fran's late husband. Of course the number one draw to Via Reál remains its fare, crafted by Chef Jesus Olivares, who was born and raised in Mexico. His menu of southwestern and Mexican cuisine relies heavily, just like most cowboy perfumes, on smoked or roasted peppers and sauces infused with tropical fruits. For example, to make a dish called Cancun, he sautés Texas gulf shrimp with mango-basil sauce and pairs it with sea scallops over poblano rice, while center cut 8 oz. tenderloin fillets are served over grilled vegetables with tobacco onions, and guajillo port sauce. All of Chef Olivares’ quesadillas, fajitas, and other Tex-Mex dishes complement an impressive list of margaritas and tequilas, as well as a number of reserve wines, available by request.
Veins of sangria run through sheets of frozen margarita in the Mod-Mex Swirl, a cocktail that epitomizes La Margarita’s core philosophy. Owners Gabriel and Adrian DeLeon, sons of founder Juan, carry on their father’s tradition of fresh Tex-Mex, updating family recipes with a modern twist—“Mod-Mex.” This marriage of classic and contemporary emerges not only in their signature margaritas, but also in their fare. Similar to the swearing-in of a matador, each meal begins with the traditional house-made chips and salsa served warm, but forays into the unusual as soon as customers crack a menu. Amid tacos and burritos, innovative dishes such as salmon swaddled in banana leaves and chipotle-slathered ribs jump out at eaters—even if a flight of top-shelf tequilas has dulled their senses a bit.