Details
- 11 a.m.-10 p.m. Tuesday-Thursday; 11 a.m.-11 p.m. Friday-Saturday; 11 a.m.-9 p.m. Sunday-Monday
- Evening
- Lunch, Dinner, Brunch
- Full bar
- Free Parking
- Reservations Accepted, Online Reservations Available
This upscale Mexican restaurant, conveniently located near some of Dallas’ wealthiest neighborhoods, serves two menus. The first, which it debuted in 2017, is a canny set list of fancied-up Tex-Mex favorites, such as $17 seafood enchiladas. The menu-within-a-menu is the work of a chef hired in late 2018, Anastacia Quiñones-Pittman, who brings her own distinctive and creative perspective on Mexican cuisine. Focus on the Quiñones fare by ordering her “tacos de tacha,” a daily taco special made with tortillas that have been flavored by the addition of hot peppers, black beans, mole spices or some other twist. Look out for seasonal aguachiles, too, and, if you’re lucky, some sensational carnitas. Quiñones’ mole sauce is an evolving one; new batches are mixed in with the old to help flavors age and grow more complex.
Top pick: Past examples of the tacos de tacha have included tempura mushrooms and pickled radishes on a cilantro tortilla and fried soft-shell crab showered with escabeche and served on a habanero tortilla. “Tacha,” by the way, is the chef’s childhood nickname.
The downside: Because of Jose’s main clientele, there are plenty of “squozen” and “skinny” cocktails, and waiters frequently worry customers may find perfectly scrumptious foods to be too spicy.
Fun fact: Quiñones has recently begun a monthly collaboration dinner series with chefs from Mexico and elsewhere, who fly in to cook their specialties. Some have never cooked in the United States before.
Top pick: Past examples of the tacos de tacha have included tempura mushrooms and pickled radishes on a cilantro tortilla and fried soft-shell crab showered with escabeche and served on a habanero tortilla. “Tacha,” by the way, is the chef’s childhood nickname.
The downside: Because of Jose’s main clientele, there are plenty of “squozen” and “skinny” cocktails, and waiters frequently worry customers may find perfectly scrumptious foods to be too spicy.
Fun fact: Quiñones has recently begun a monthly collaboration dinner series with chefs from Mexico and elsewhere, who fly in to cook their specialties. Some have never cooked in the United States before.
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