Wednesday, September 19, 2018

The Weekend Gourmet Dines Out...Featuring Mi Dia from Scratch #WGDinesOut #WGTravel

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!

The dramatic and spicy Hell Freezer Over cocktail featured green chile-infused Herradura Silver tequila, Cointreau, lime, cucumber, basil, agave, and dry ice. This bubbly cocktail is served rimmed with spicy Hatch pepper and salt. The presentation when it comes to the table is a really fun surprise! 

While we waited for our cocktails to arrive from the bar, we were treated to a show as a friendly server created a batch of customized Tableside Guacamole for us to enjoy with our cocktails. Perfectly ripe avocados were combined with cilantro, onion, tomatoes, spices...and our preferred level of spicy create guacamole just the way we like it. The crowning touch that Mi Dia from Scratch offers for its guacamole? Smoky crumbled bacon added to the top before serving. about a mic drop moment! The smokiness of the bacon definitely added a little something special to the creaminess of the avocados. Our meal was off to an amazing start with these next-level cocktails and guacamole.

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.

Next from the kitchen was a trio of dishes from the Mi Dia from Scratch popular weekend brunch menu. The comforting Chilaquiles featured earthy corn tortillas simmered in spicy chile Guajillo sauce, red onions, crumbled queso fresco, smooth crema, and shredded chicken. The Heuvos Ahogados included perfectly poached eggs served on corn masa boats, with Oaxacan black beans and chorizo sausage. Each boat came topped with a mildly spicy creamy chile Poblano sauce, micro cilantro, and tart pickled onions. For eggs Benedict lovers, this south-of-the-border cousin is a perfect brunch dish!
Mi Dia from Scratch also offers traditional breakfast items on its brunch menu -- including Belgian waffles served with agave syrup and house made Blueberry Maple sausage. The waffles are crispy outside and fluffy inside...and the sausage's sweet-savory flavor profile is the perfect partner for the waffle. For sweet-savory lovers, this is an ideal way to start your weekend!
After we sampled items from the brunch menu, it was time to explore some offerings from Mi Dia from Scratch's dinner menu. We sampled the Tequila Pesto Enchiladas, New Mexico Tampiquena, and Chipotle Ribs. The enchiladas were one of my favorite menu items that we tried! They were filled with shrimp sautéed with onions and cheese. The enchiladas were topped with a sublime tequila pepita pesto sauce, and garnished with a grilled jumbo shrimp. Served with crema, Oaxacan black beans & poblano rice. The tampiquena was a beautifully composed dish composed with tender grilled skirt steak, cheese and onion stacked blue corn enchiladas, New Mexico red & green chile sauces, and guacamole. Talk about a symphony of flavors for your mouth -- definitely the Big Flavor cooking we love!
The spicy ribs were braised baby back pork ribs seasoned with a spicy chipotle rub. After being cooked low and slow, they were savory and falling off the bone...with a spice level that was noticeable without being overpowering. By then, my team was getting pretty full...but we couldn't leave without sampling one item from Mi Dia from Scratch's dessert menu. The manager suggested we try their signature Flan.
This rich egg custard is served in a pool of caramel and topped with whipped cream and blackberries. To take this dessert over the top, it can be paired with a shot of Patron XO Cafe Dark Cocoa-strawberry infused coffee liqueur on the side. This dessert was the perfect ending to one of the best restaurant meals we've enjoyed this year!

I can't say enough wonderful things about Mi Dia from Scratch! They earned high marks from The Weekend Gourmet team for everything from the delicious creative atmosphere and friendly staff. This is a definitely "must visit," whether you live in the DFW Metroplex or will be visiting. Mi Dia from Scratch has three locations in the DFW Metroplex: the Plano location that we visited, Grapevine (not far from DFW Airport), and Flower Mound. No matter which location you visit, expect delicious food from Chef Gabriel DeLeon's menu that skillfully combines traditional Mexico City recipes with modern Santa Fe and Tex Mex flavors.

Disclosure: Mi Dia from Scratch provided The Weekend Gourmet team a complimentary menu tasting to facilitate this feature. All opinions are solely my own. 

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