At the Mexican, chef Rodrigo Lomeli elevates south-of-the-border cuisine to new levels. Principal investor Roberto González Alcalá and his partners have created a luxurious 15,000-square-foot venue in the Design District, resplendent with—get ready—gleaming tile, sparkling lights, elaborate Watson & Cochran architectural millwork, original Oaxacan art, lovely patios, private party rooms, and a cigar room, plus a whole wall of tequilas. The food draws inspiration primarily from Monterrey and Northern Mexico, so there is a lot of beef on the menu. Yes, you’ll find enchiladas and tacos, but what you really want to experience are delectables such as the boneless Wagyu ribeye served with luscious bone marrow and roasted garlic. You won’t go wrong with a margarita rimmed with Baja salt either.
In a luxe setting, the Mexican takes south-of-the-border cuisine to new levels.
With 15,000 square feet, three private dining rooms, and one tequila sommelier, this Dallas restaurant is as lavish as it gets.
The Mexican, a fancy new restaurant in Dallas, aims for authenticity but isn’t using proper masa.