100 Favorite Dishes, No. 59: Enmoladas at Mesa
Emoladas at Mesa in Oak Cliff
To prepare for this fall's Best of Dallas® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.
I could argue that if Mesa is good enough for Jay-Z and Beyoncé, we all should be flocking to Oak Cliff, but we've been singing the praises of the Veracruz-style Mexican restaurant at the Observer for more than three years now. There have been changes since Mesa first opened, including a new gorgeous patio out back, so if you haven't been in a while you owe Raul and Olga Reyes a hello.
Don't let everything change, though, including an order of enmoladas, which is mandatory with every visit. Even if you're planning on ordering the duck mole as your entree, at least get an order of these for your table and share them.
When Raul fires your order, Olga grabs a freshly made tortilla and carefully dips it into a hot pan of mole. The sauce softens the tortilla, which she folds and dips again before folding the tortilla a second time. Now the tortilla is shaped like a fat slice of pizza, and the she plates up three of them, tucking a little braised chicken inside each one. They're finished with some cotija and micro cilantro and then they land on your table.
They won't stay there long. Especially if your cocktail glass is filled with something laced with tequila. The Reyeses work all sorts of magic. The mole is just the start of it.
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