An authentic Mexican restaurant, Jalisco Norte, is coming to Turtle Creek Village, with promises of a Mexico City-style cuisine that Dallas has yet to see. According to a release, the restaurant will open in November.
Jalisco Norte is from restaurateur Tim McEneny and his NL Group (Dish, Dakota’s Steakhouse, Front Room Tavern), and high-profile executive chef Jose Meza Arroyave, whose resume includes the famed NOMA in Copenhagen, Denmark, and Pujol in Mexico City.
"Meza has experience working in some of the best kitchens all over the world and has a true passion for bold, authentic Mexican flavors, which will be reflected throughout the menu," McEneny says.
That means traditional Mexican dishes with familiar flavors. There'll be a rice crackling tuna tostada — a rice tostada with tuna tartare, avocado, alfalfa, and a macha salsa. Ceviche will be done with "grounded fish Vallarta-style, cucumber, tomato, onion, celery, and serrano." Carne asada will be marinated with Mexican herbs and served with grilled cactus. Desserts include arroz con leche, with vanilla ice cream, tequila raisins, and walnuts.
Cocktails by beverage director Trevor Landry will feature mindful and focused drinks that pair with the food. Agave-distilled spirits will include familiar options such as tequila and mezcal, but also sotol and bacanora. A new-age salt program will feature different salts such as smoked and sweet.
There will be bottled Mexican and domestic beers, wine, spirit flights, and sangrita — a mix of juices and spices you drink alongside your tequila, rather than the wine punch.
Design is by Coeval Studio, approximating the atmosphere of a Central American-European home, with separate rooms, low ceilings, vibrant fabrics, and ambient lighting. The dining room has intimate booths. A sophisticated lounge has a large, wrap-around bar. An enclosed patio is positioned within the tree tops. A walk-up market window called Lonchería will offer a menu of tortas, tacos, quesadillas and more, to-go.
Jalisco Norte will open with dinner service, then roll out lunch and brunch.