Best Mexican Restaurant (2002)
Lots of spaces in Dallas ply the fused stuff, the culinary caulk known as Tex-Mex. A few places ply genuine Mexican food, some even going so far as to represent the varied and distinct cuisines from around that nation. But no one in Dallas creates Mexican cuisine with the dazzle and verve of restaurateur Monica Greene and chef Joanne Bondy at Ciudad. The restaurant was conceived as a reflection of the sophisticated cuisine ambling around the menus of Mexico City--a sort of big-city chic lassoed and stuffed into a Dallas taco (Ciudad stuffs its tacos with goat). Now this cuisine ambles around Dallas, twisting some needed sophistication torque onto the typical Mexican flush. This twist is fueled with things like ceviche pumped with a vanilla-pineapple pico and lamb chops enveloped with cumin and aroused with tomato fennel salsa. No need for bean retreads or dried-out rice.