Courtesy of Manny’s
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Army vet and chef Manuel “Manny” Rios opened Manny’s Uptown in the early 2000s in a cute little cottage off Lemmon Avenue. As the neighborhood evolved, including the expansion of the West Village shopping center, his first restaurant closed in 2019. Manny’s has since morphed into a neighborhood chain, spinning out Manny’s Tex Mex locations in Lakewood, Sachse, Heath and far North Dallas. Each of these second-gen spots offers a fairly standard menu of tacos, enchiladas, fajitas and combo plates.
This February, however, Manny’s branched out with the opening of Manny’s Mexican Kitchen in Richardson. The slight name change reflects a “more Mex and less Tex” direction from the family-owned company. The location also adds to a growing restaurant roster within the mixed-use development at the CityLine/Bush DART station, including Edoko Sushi, The Brass Tap, Good Union Urban BBQ, Mini Hot Pot, Tricky Fish, Saravanaa Bhavan and Crimson Dragon.
Manny’s Mexican Kitchen occupies a large, 5,000-plus square-foot corner anchor at CityLine with a wraparound patio, across from the pocket park. Formerly one of two local Fernando’s restaurants, both now closed, the space was redesigned by Dallas-based Coeval Studio (Hendy’s, Puerto, MiYa). The interior feels lighter now than before, with a neutral color palette, modern furniture and zero kitsch. It’s a more upscale look.
Courtesy of Manny’s Mexican Kitchen
“We want you to feel like you’re in Mexico and you’re served a dish you have never seen or heard of,” says Nicole Hernandez, administration and branding coordinator. “It’s about honoring where we started while inviting a new generation to experience the flavors and energy that made us who we are.”
Hernandez highlights the Chamorro en adobo as an example. Manny’s version of the traditional Mexican dish starts with marinating a bone-in pork shank in a combination of orange juice and Guajillo chiles. It’s then braised “low and slow” for five hours, resulting in tender meat and a concentrated, brick-red adobo sauce. The dish is stunning on the plate, but at $32, perhaps best reserved for a weekend or special occasion.
Not all of Manny’s upscale “more Mex” dishes are as pricey. New additions also include mole de la casa ($25), Michoacan-style carnitas ($24), pozole ($12), and pork belly en salsa verde ($16). All of the typical Tex-Mex items are present and accounted for, too, including tacos, enchiladas, fajitas and combo plates. For our money, though, you really can’t beat Manny’s old-school-style bean soup ($8). Sure, it’s served in a fancy oversized china bowl at this new spot, but it’s still the same warm, rich, pork-flecked goodness it’s always been.
Manny’s Mexican Kitchen, 1250 State St., No. 100, Richardson. Opens 11 a.m. – 9:30 p.m. Sunday-Thursday and 11 a.m. – 10:30 p.m. Friday-Saturday.
