Mia's Tex-Mex is a tex-mex restaurant in Uptown, Dallas.
Editorially verified May 25, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: Brisket tacos, the dish that earned Mia's citywide loyalty. Cheese enchiladas with chili con carne.
Tip: The brisket taco was created by founder Butch Enriquez. The original recipe still runs the kitchen.
Address: 4334 Lemmon Ave, Dallas, TX 75219
Founded 1918 by Mike Martinez, El Fenix is the oldest Tex-Mex chain in the US, credited with formalising the enchilada-chili-gravy combination plate Dallas.
Order: Cheese enchiladas with chili gravy. The combination plate that opened in 1918.
Tip: The McKinney Ave location is the flagship. The weekday lunch combo runs under $12 and changes daily.
The all-day French brasserie from Culinary Director Bruno Davaillon and co-founder Stephan Courseau, opened in Preston Center in June 2025. Located in Uptown.
Order: Steak frites; croque-monsieur at lunch.
Tip: The patio is the destination on warm evenings. Weekday lunch is relaxed; weekends fill from noon.
Founded 1918 by Mike Martinez, El Fenix is the oldest Tex-Mex chain in the US, credited with formalising the enchilada-chili-gravy combination plate Dallas.
Order: Cheese enchiladas with chili gravy. The combination plate that opened in 1918.
Tip: The McKinney Ave location is the flagship. The weekday lunch combo runs under $12 and changes daily.
The Dallas outpost of the Lockhart BBQ tradition, run by descendants of the original Kreuz Market bloodline. Open sun-thu 11am-9pm, fri-sat 11am-10pm.
Order: Shoulder clod cooked 18-20 hours over post-oak. Brisket with no sauce on butcher paper.
Tip: The shoulder clod is a Central Texas rarity worth ordering over brisket on your first visit if you have not had it.
Street tacos at the counter and, through a separate entrance, Purepecha: a prix-fixe tasting menu built on ancient Mexican techniques and corn imported.
Order: Al pastor tacos at the counter; if you can get into Purepecha, the eight-course tasting menu at $150.
Tip: Purepecha runs Thursday-Saturday by reservation only; the counter tacos are available all week without booking.
A Design District lunch institution that closes when the meat runs out. The smoked pork chop has built a cult following since the restaurant opened.
Order: Smoked pork chop, a cut most Dallas BBQ joints skip. Beef brisket by the half-pound.
Tip: Lunch-only, closes by 3pm or earlier. The pork chop sells out before noon on Saturdays.
Chef Matt Balke's Bishop Arts neighbourhood restaurant in the former Bolsa space. Priced at $$$. Kitchen leans new american. At 614 W Davis St.
Order: Blue corn pancakes with cajeta drizzle; weekend brunch tasting menu.
Tip: Weekend brunch is the draw. Dinner is quieter and easier to book. The blue corn pancakes are on both menus.
The all-day French brasserie from Culinary Director Bruno Davaillon and co-founder Stephan Courseau, opened in Preston Center in June 2025. Located in Uptown.
Order: Steak frites; croque-monsieur at lunch.
Tip: The patio is the destination on warm evenings. Weekday lunch is relaxed; weekends fill from noon.
