A new family-run and family-owned Mexican restaurant is coming to Frisco, with some quintessential combination plates but also some unique specialties. Vakeroz Mexican Restaurant and Cantina is from husband and wife David and Kelli Dickey, who are opening their first restaurant at 12255 Teel Pkwy., in the same center as Sprouts, just south of Eldorado Parkway and west of the Dallas North Tollway.
Vakeroz — a phonetic spelling of the word "vaqueros," Spanish for "cowboy" — is a labor of love for the Dickeys, who live in Frisco but count Mexico as one of their favorite destinations. General Manager Jose Mendoza has logged many years as a restaurateur in his own right.
The restaurant will seat 200, and has an expansive patio, that all-important factor. The menu is big, with combination platters, fajitas, and five varieties of nachos including one made with French fries instead of chips.
Appetizers run from flautas to shrimp cocktail to chicken wings to stuffed jalapenos.
Entrees include carne asada, carne deshebrada, tamales, guisos, tacos, tortas, and molletes.
There are "molcajete bowls," sort of like their newfangled version of fajitas and bowls, with beef, chicken, shrimp, or carnitas cooked with onions, poblanos, jalapenos, and cactus, served with rice and beans.
Unusual dishes include abuela papa vakera — mashed potatoes fried with vegetables, and served with rice and salad. Deep fried tacos filled with black beans, covered with queso fresco, and served with cabbage salad. Tako rojos is one chicken leg served with three tacos filled with carrots, potatoes, and salad.
Seafood options include shrimp wrapped in bacon, grilled salmon, and tilapia. There is breakfast on Saturdays and Sundays with a Spanish omelet, breakfast tacos, and huevos rancheros. There's also a full bar with margaritas, mojitos, wine, and beer.
Opening is slated for early November.