The gastronomic maestros at Machete Bar and Grill whip up authentic Mexican dishes in a bright and festive setting. Silence a growling stomach or snoring incisor with a plate of homemade chili rellenos filled with chicken, shrimp, cheese, or beef ($10.99). Fajita chimichangas come deep fried and plated with rice, beans, and guacamole ($9.49), while traditional quesadillas are jammed with meat and melted cheese before being doused with guac, sour cream, and pico de gallo ($9.79). The Amayas Deluxe provides a smorgasbord of grilled shrimp, chicken-fajita meat, and grilled quail ($14.99) to slay fuming hunger dragons as dashingly as Beowulf trying to impress a new girlfriend. Machete Bar and Grill’s brightly colored walls sport the work of local artists, giving rambunctious eyes something better to do than wink suggestively at impressionable salt shakers.
Whether stuffing cornhusks with hand-ground maize or hosting holiday meals for the hungry, the Moreno family radiates the spirit of giving, earning kudos from the Dallas Observer and the East Dallas community. Since 1984, the clan has welcomed visitors to La Popular with warmth, hospitality, and their lauded tamales. Made without lard or gluten, each leaf-wrapped tamale brims with hearty fillings such as pork, chicken breast, ground chuck, and spiced pinto beans. The Morenos gather many ingredients from the Dallas Famers Market, where they also prepare savory bites for passersby. On weekends, the flagship location serves Mexican classics such as slow-roasted barbacoa beef, fried pork feet, and carnitas as tender as a love poem's first kiss.
Formerly Monica's Aca Y Alla, Maracas Cocina Mexicana’s cooks draw culinary inspiration from Mexico City and the United States to conjure up a variety of unique dishes. The mexican lasagna embodies the restaurant’s ingenuity, as does the mexican shrimp cocktail’s chopped onions, cilantro, and avocado chunks. Maracas also features a lineup of vegetarian dishes, which includes spinach-filled enchiladas known to drastically improve the size of eaters’ biceps. Every Friday and Saturday night, a high-energy band—led by the talented musician Chilo—livens up the restaurant with live performances.