Angie Quebedeaux
Snapper Ceviche

Sueño Modern Mex-Tex

Godfather Old Fashioned
Angie Quebedeaux
Sueño is from local restauranter Julio Pineda, who previously spearheaded Pineda’s Mexican Cuisine in Richardson. Pineda and his father Aureliano Pineda — who worked at Mi Concina for 20 years — always had a dream of opening their own restaurant together. Along with several other family members, they have realized that dream with aptly named Sueño. The space is modern and comfortable. Some diners are dressed up on their way to an event at the Eisemann Center for Performing Arts, while others are in jeans and flip-flops. At dinner the lights are dim and the atmosphere is warm and welcoming, whereas at brunch there is natural light throughout the place. For cocktails, the house margaritas is a great place to start. A more adventurous option is the flor humo, which starts with infused hibiscus Illegal mezcal mixed with a homemade reduction of hibiscus and serrano agave, strawberry purée and fresh-squeezed lime juice and served with a crème brûlée pineapple. For dinner, start with the ceviche made with citrus-marinated snapper, tomato relish and avocado. The birria enchiladas come with layers of homemade corn tortillas, short rib, jack cheese and guajillo sauce. It is topped with a sunny-side-up egg and served with rice and beans. Thick chunks of short rib are nestled in between the tortilla layers. The brochetas modernas are bacon-wrapped white Pacific shrimp, stuffed with jack cheese and jalapeños. It takes talent to pull off this dish and ensure the bacon is crispy while not overcooking the shrimp.

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