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3105 W. Davis St.
Dallas, TX


  • 9 a.m. to 9:30 p.m. Sunday through Thursday,  9 a.m. to 11:30 p.m. Friday and Saturday.
  • Lunch, Dinner, Snack Food
  • Takeout
  • Parking Lot Available
  • Reservations Not Accepted
Limon’s is one of the best-kept secrets of Oak Cliff, a restaurant with roots in the bright Caribbean flavors of Veracruz and Tabasco. There’s a reason it’s not better known across Dallas: This tiny spot has just six booths and a large communal table. Limon’s may be small, but the flavors coming out of its kitchen are big. The kitchen here showcases Gulf Coast specialties like mole veracruzano, rather than the more popular mole poblano. It’s the sweetest of Mexico’s celebrated mole sauces, as complex, rich and chocolaty as poblano but without the bitter edge. Mole veracruzano still brings some modest spice, though, and works magnificently on enchiladas, especially paired with a slab of vivid red pastor-marinated pork. Cochinita pibil tacos are bursts of color double-wrapped in good corn tortillas, the slow-cooked pork tender and citrus-sweet, the garnish a ferocious slice of pickled habanero pepper. Picadas y huevos is one of the most satisfying brunch dishes in Dallas. The platter comes with two soft masa discs topped with different colors of salsa, a generous serving of scrambled eggs and an equally heaping helping of creamy black beans.

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