Though Luna de Noche's menu doesn't stray far from its Mexican roots, the restaurant’s chefs introduce nuanced flavors in all their dressed-up versions of Tex-Mex classics. As staff members make guacamole tableside for patrons, they may add unique ingredients such as pecans, creating a dish that is as distinctive as it is traditional. Even the margaritas—served frozen, on the rocks, or from a hose—build on the classic recipe by incorporating ingredients such as Kahlúa, fresh jalapeño juice, or housemade sangria.
Anita grew up a grocer’s daughter in Dallas; Octavio spent his youth playing near the Sierra Madre Oriental foothills. When the two wed, their cultures collided and so did their families' recipes. They unveiled Avila’s in 1986, and specialties such as brisket tacos have been in demand ever since.
While El Tizoncito’s simple storefront will fool you with its fast food setting and lull of bright lights, inside the shop is quite serious about their authentic Mexico City cuisine. Located in the heart of Oak Cliff, the small operation shares a building with a bank, and offers on-the-go eaters a drive-thru for speedy service. But really, it’s best to sit inside the diminutive and sparse shop, soaking up the black bean soup and taking in as many street tacos as you can handle. Popoular drinks include hibiscus tea and horchata, along with fresh-made chips or a salty, grilled fried cheese known as chicharron de queso. The food is always fresh, and you shouldn’t skip on the sweet Mexican desserts, either.
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.