After we returned to Texas en route back from Memphis, we spent the night in Dallas before heading home to San Antonio. While in Dallas, we enjoyed an *amazing* meal at the Plano location of Mi Dia from Scratch! What makes this restaurant different is its menu inspirations. Mi Dia from Scratch includes a fusion of delicious Tex-Mex, Mexico City, and New Mexico menu items. The end result is both familiar and innovative! The Weekend Gourmet team was warmly welcomed and shown to our table. What transpired over the following couple of hours was a delicious guided tour of the Mi Dia from Scratch menu.
While we were being seated, one of the first things we noticed was the restaurant's upscale casual décor and open feel. There was lots of light and colorful art on the walls. As we looked over the menu, we chatted with the general manager, who suggested we with cocktails and their signature Tableside Guacamole. The Mi Dia from Scratch bar décor is modern and very eye catching! Their mixology program is extensive, creative, and bold. It features margaritas, martinis, and lots of uniquely fun cocktails. Mi Dia's signature Cloud 9 cocktail features Codigo 1530 Blanco tequila, Cointreau Noir, lemon and lime juices, and vanilla agave. Before being served, the drink is topped with hibiscus air -- foam that is created via molecular gastronomy with an immersion blender. The light pink color of the foam is very pretty. As you sip the drink, you smell a faint aroma of hibiscus. Love this interactive cocktail!
Next from the kitchen was a duo of starters: Sopes de Carnitas and Quesadillas de Huitlacoche. The sopes were comprised of made-in-house corn masa boats topped with Oaxacan black beans, savory pork carnitas, crumbled queso fresco, pickled red onions, roasted tomatilllo salsa, and micro cilantro. The combination of rich roasted pork, tart pickled onions, and earthy masa made for a perfect bite!
The Quesadilla de Huitlacoche was my first time try this delicacy from Mexico. If you haven't had huitlacoche, it's a fungus that grows on corn as it grows in the fields. It's earthy, reminiscent of truffles or mushrooms...but with a flavor entirely its own. In the quesadilla, its flavor married very well with queso asadero, roasted vegetables, and house made blue corn tortillas. The crema and New Mexico chile sauces provided another level of flavor to this tasty dish.