Mi Dia from scratch
This lovely, upscale restaurant specializes in Tex-Mex, Santa Fe-style, and regional Mexican dishes. Family-friendly patio and adult-friendly bar menu. Stacked enchiladas covered with cheesy red and green chile sauces is a winner.
Dallas–Fort Worth is a taco lover's paradise. With so many varieties to choose from, you could easily eat a different taco at a different restaurant every day with options to spare. With Cinco de Mayo quickly approaching, we're proud to present the 20 best tacos in town, from old favorites to some of the newest on the scene.
Mi Dia from scratch, located on Main Street in the Historic district of Grapevine, has integrated flavors that are exciting as well as harmonious, blending traditional Mexico City recipes with modern Santa Fe and Tex Mex flavors.
The margaritas feature hand-squeezed juices and one hundred percent agave tequilas picked from the show-stopping tequila tower.
Chef Gabriel DeLeon of Mi Dia from scratch in Grapevine ways his inspiration for this simple ceviche came when a friend's wife in Los Cabos on the Baja Peninsula prepared it for him. "She added carrots and cucumber as well. You can use regular tomatoes instead of sun-dried if you like." The lime juice "cooks" the fish, lending a fresh taste that's perfect for an appetizer on the patio to kick off a spring dinner with friends. DeLeon says he'll be preparing ceviche trios into the summer at the restaurant, using red snapper, calamari, shrimp and other fish and seafood in different marinades.
Dallas Morning News By Nancy Nichols
Published: Jan 4, 2012
Best in DFW: New restaurants in 2011 made for a delicious year
Looking back at the restaurants that opened in and around Big D in 2011, there's only one possible conclusion: It was the Year of the Mexican Restaurant. It began with the opening of Komali, featuring Abraham Salum's takes on the food of his native Mexico City. Then came Alma.
D Magazine JAN 2012 By Nancy Nichols
Restaurant Review: Mi Dia from scratch
Gabriel DeLeon was cooking regional Mexican before people were ready to eat it—and he failed. This time around, he hit the sweet spot.
Over the last year, it seems all I've written about is regional Mexican food. In that time, Dallas has welcomed Alma, Komali, Mesa, Wild Salsa, BEE, and MesoMaya. The guajillo pepper has replaced the jalapeño, and mole is the new chili con carne. Long live huitlacoche!
Chef Gabriel DeLeon must be a little miffed by the trend. DeLeon comes from a family of chefs. His father worked at his uncle's restaurant, Esparza's Restaurante Mexicano in Grapevine, before going on to open La Margarita in Irving. When his father died in 1995, DeLeon took over La Margarita, where he has succeeded for 22 years. In 2009, though, DeLeon decided to open his own concept, a regional Mexican restaurant in Addison. Masaryk Modern Mexican Kitchen and Tequila Lounge was too early to the Mexican revolution. It closed after nine months. "Not having enough Tex-Mex at Masaryk was a real problem," DeLeon says. He retreated to La Margarita and vowed he would never open another restaurant.
Dallas Morning News By Leslie Brenner
At Mí Día from scratch, the cooking's mostly terrific
GRAPEVINE — If Mí Día from scratch were in my neighborhood, I'd be a happier person. And probably a chubbier person: I have a hard time saying no to great Mexican food.
Bring on the quesadillas de huitlacoche! Chef Gabriel DeLeon constructs the dish by folding huitlacoche, the trufflelike corn
Special to DFW.com
By Malcolm Mayhew
Posted 1:19pm on Thursday, Nov. 03, 2011
Mí Día makes its mark in Grapevine
Anyone who has kept tabs on the Grapevine dining scene has undoubtedly witnessed the restaurant boom at the intersection of Main Street and Highway 114. There, on a patch of land owned by restaurateur Steve Hartnett (co-founder of Fox & Hound, Cool River and others), a handful of restaurants have opened in the past few years, each connected by landscaped walkways.
Each restaurant offers a different type of cuisine: pizza at Fireside Pies, high-end steak at Bob's Steak and Chop House, and gourmet-ish comfort food at Winewood Grill.
Joining the lineup is Mí Día from scratch, which opened in October. The spacious restaurant looks and feels familiar: Its sleek but warm atmosphere, industrial-chic mixed with rustic roadhouse, and Mex-Mex menu is in step with other high-end Mexican restaurants in the area, such as MesoMaya and Komali. But Mí Día certainly has its own personality, touting several Santa Fe-inspired dishes, along with traditional Mexican fare, as well as a tequila bar that towers over the main dining room. A glass wall lets you peer onto the patio.
In the kitchen is a familiar face: veteran Dallas chef Gabriel DeLeon, best known for his family's Irving restaurant, La Margarita, and the now-shuttered Masaryk Modern Mexican Kitchen in Addison. His dishes are made in-house, including the tortillas.
The menu is divided into geographic categories: Santa Fe dishes such as stacked enchiladas ($14) topped with fried eggs; Tex-Mex platters; regional Mexican plates, including huitlacoche relleno ($15); and street-style tacos. Sometimes, the regions mix, as on the huitlacoche quesadillas ($12). Made with blue-corn tortillas, three quesadillas came stacked, the top one presented open-face so you could see its interior: roasted corn, black beans, sauteed Mexican truffle, all drizzled tidily with queso asadero. They sat in two pools of Santa Fe sauces, divided on the plate: a green hatch chile sauce and a red chile sauce.