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Tips

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steven h.
Verified
Report | a year ago
hot waiter
Pattie H.
Verified
Report | 2 years ago
We've had 2 good meals here and were impressed with both.
Penny P.
Verified
Report | 2 years ago
Look above.
Tracy K.
Verified
Report | 2 years ago
Needs a kids' menu! Shame on me for raising a picky eater, but the only real option was a quesadilla for $8.95. Boo!
Samuel F.
Verified
Report | 2 years ago
Great service and very nice staff!
debra l.
Verified
Report | 2 years ago
Our waitress was excellent.
suzanne k.
Verified
Report | 2 years ago
need to get service together
JOANN
Verified
Report | 2 years ago
Always base my first impression of a Mexican restaurant on the salsa that is served with the chips and the salsa was one of the best I have had in a long time!
Greg H.
Verified
Report | 2 years ago
We will definitely return to to resturaurant, recommend to our friends and business associates!
Mary K.
Verified
Report | 2 years ago
Great place
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From Our Editors

Formerly Moe’s Tavern, Diego’s Mexican Bistro updated its multilevel downtown location with a new chef and a new menu of traditional Mexican favorites that focuses on simple, fresh, flavorful ingredients and combinations. The meat, for example, avoids standard preparations: Guests can choose to pack smothered chimichangas or cornmeal-dough huaraches with chipotle roast chicken, Michoacán-style roast pork, or housemade mexican chorizo. The chef’s recipes also include mole—a gluten-free poblano sauce used to douse a vegetarian or chicken dish or a stumped game-show contestant, and customers can wash it all down with a bloody mary.

These changes are the result of giving the people what they want. “We’ve received a lot of feedback from customers who want quality Mexican food downtown," Mohammed Barketallah, owner of Diego’s and the former Frida Mexican Grill, told Madison.com. "So we’re bringing the most popular dishes from Frida’s while enhancing the entire menu.” Along with the menu updates, the decor also underwent some touchups. Frida’s iconic murals were unpacked along Diego’s sprawling, castle-esque space of exposed brick and skinny dining balconies. Flat-screen TVs and a pool table keep the restaurant lively during sports action, and an outdoor patio is tucked under the towering trees and lampposts that line State Street.

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