Brisket Tacos for All

Maza Bar & Grill gives The Colony the gourmet Tex-Mex it deserves

Maza Bar & Grill gives The Colony the gourmet Tex-Mex it deserves

Maza Bar & Grill, The Colony, tacos
Maza Bar & Grill taco plate comes with rice, beans and thickly sliced avocado. Photo courtesy of Maza
Maza Bar & Grill, The Colony, tamales
Maza Bar & Grill makes its own tamales from a family recipe. Photo courtesy of Maza
Maza Bar & Grill, The Colony, salad
Maza salad features its popular brisket with sliced avocado. Photo courtesy of Maza
Maza Bar & Grill, The Colony, tacos
Maza Bar & Grill, The Colony, tamales
Maza Bar & Grill, The Colony, salad

The Colony got lucky with the opening of Maza Bar & Grill, a new restaurant off Main Street near 121, serving Tex-Mex and authentic Mex including mole and house-made tamales.

Taking over the old Mi Casa space, Maza comes from restaurant veteran Guadalupe Sifuentes. She's worked at Chic from Barcelona, the North Dallas rotisserie chicken spot that's now closed, as well as Mi Cocina and Alma, the Tristan Simon Mexican restaurant that will soon be home to Mesero Miguel.

"I've worked as a waitress, manager, chef, every department, but this is the first time I've owned my own place," she says. "I decided it was time to do my own."

Maza has the Tex-Mex standbys that many diners require, such as enchiladas and quesadillas, but they are done with a slightly upscale twist. Fajitas include not just beef and chicken options, but also vegetarian. There are combination plates for lunch, which extends from 11 am to 4 pm, and elegant entrées for $12.95 such as grilled chicken, tilapia or shrimp in a guajillo garlic salsa, served with sautéed vegetables, rice and sliced avocado.

"We have to have Tex-Mex but we also put some authentic Mexican dishes like the mole," Sifuentes says. "One of our big things is tamales that we make here from a family recipe, filled with chicken or pork. And our best-seller is brisket anything: brisket tacos, brisket enchiladas, brisket quesadillas."

A wine list and full bar serve as a tip-off to the knowledge Sifuentes gained from her front-of-the-house years. "I'm in the front, I'm in the kitchen — opening this restaurant has been a lot of learning," she says.

ADVERTISEMENT