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    Mex-Mex News

    Seasoned chef debuts Mixtitos Kitchen, new fusion spot in East Dallas

    Luciana Gomez
    Aug 16, 2022 | 11:33 am
    croque monsier
    The unusual croque monsier sandwich at Mixtitos Kitchen.
    Mixtitos

    There's a new restaurant in East Dallas that's full of surprises. Called Mixtitos Kitchen, it's from chef Jose Luis Rodriguez, and it just opened at 2706 Samuell Blvd., previously home to La Acapulqueña, which served authentic Mexican food and margaritas in that space for 33 years before closing in December 2021.

    At first sight, Mixtitos appears to be a traditional Mexican restaurant, with tacos, ceviche, fajitas, guacamole, and steamed fish.

    But the menu is actually a fusion of cuisines that include American, Mexican, and French. The talker: the "Mix Croque Monsieur," a unique rendition of the classic French grilled cheese sandwich.

    In place of the usual thinly-sliced ham, they use discada, a traditional preparation from agricultural Northern Mexico with a combination of meats that can include flank steak, bacon, ham, sausage, and/or chorizo, held together in this sandwich by the melted Swiss cheese.

    Other unexpected dishes include:

    • Shrimp bisque: Cream soup with shrimp bites, garnished with cilantro
    • Schnitzel sandwich: Thinly-sliced breaded tenderloin topped with mozzarella cheese, beans, lettuce, tomato, and onion on toast, served with truffle fries
    • Japanese Shepherd's pie: Rice Karē (pork in a curry sauce) topped with white rice, pickled onions, and jalapeños, with Saltines on the side
    • Filet Mignon: 6-oz filet with blue cheese, and a wedge salad
    • Japanese tempura vegetables
    • Buffalo wings

    It's a departure from La Acapulqueña and new for a neighborhood that is not-quite-yet gentrified.

    But the menu reflects Rodriguez' varied experience, including seven years at Charlie Palmer at the Joule Dallas hotel, as well as Bistro 31, Sloane's Corner, Café Brazil, Enrique Tomás, Jalisco Norte, and most recently Perry's Steakhouse.

    In January 2022, he broke out on his own, founding an earlier version of Mixtitos Kitchen as a ghost kitchen, where he refined his dishes and got his feet wet before finding the La Acapulqueña spot. It's an inviting, energy-filled space that seats 84, with a vividly colored mural on the wall for Instagram opportunities, and a stage for live music, which they host Wednesday-Friday.

    The restaurant has a full-service bar with made-from-scratch cocktails such as the frozen margarita swirl, featuring house-made sangria and garnished with a slice of dried mango dipped in tajin. Prices are low, with entrees averaging $15.

    La Acapulqueña had a loyal following after having been in the neighborhood since 1989, and Rodriguez is honoring their memory by doing a few customer favorites — although with his interpretation — including nachos, enchiladas, and oysters on the half shell (La Acapulqueña specialized in Mexican seafood).

    "We want to bring some light to this neighborhood that does not have the reputation it deserves," he says.

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    Bread News

    Award-winning Dallas bakery to open storefront in Oak Cliff mixed use

    Teresa Gubbins
    May 13, 2025 | 6:07 pm
    Kuluntu bread
    Photo courtesy of Kuluntu
    Kuluntu bread

    One of Dallas' best bakeries is graduating to a new location: Kuluntu Bakery, which currently operates as a cottage bakery in Oak Cliff, is moving into the East Dock, the innovative new mixed-use hub at 900 E. Clarendon Dr. near the Dallas Zoo and Halperin Park.

    Founded in 2018, Kuluntu is the cottage food bakery that has been selling breads and pastries from an Oak Cliff home. Despite not having a brick-and-mortar location, the bakery has racked up numerous awards including an impressive ranking on a Food & Wine list of the Best Breads in Every State, a 2023 nomination for a James Beard Award, and a CultureMap Tastemaker Awards nomination for co-founder Stephanie Leichtle-Chalklen for Best Pastry Chef.

    Well, now they will have a brick-and-mortar location.

    Their current menu changes weekly, but includes breads such as country sour and lemon-lavender-walnut sour; their signature granola; cinnamon rolls; and pastries such as almond & lemon croissant, cheesy artichoke galette, milk tart, kouign amann, salted rye chocolate chip cookie, and carrot cake with cream cheese buttercream.

    "At the new location, we will be expanding the menu quite a bit," Leichtle-Chalken says. "It will include items that we’re currently baking plus South African dishes for lunch service."

    They're hoping to be open by the end of the year, and once they do open, they'll close down the cottage operation.

    But Leichtle-Chalklen says this new location will be more than a bakery — it will be a community hub that centers women’s experiences and builds collective power through education, health & wellness, and equity initiatives.

    She already operates Kuluntu as a non-profit, with a goal of co-creating a more equitable food system and community by connecting the food industry, consumers, and partners to center women and humanize all food workers.

    Sustainability and taking care of the planet is a practice that threads throughout their organization: whether that's using Barton Springs Mill organic flours and Cedar Ridge Egg Farm free-range eggs, or whether it's following zero-waste baking by recycling, composting, and using environmentally friendly packaging.

    They'll fit right in at East Dock, a project being led by Proxy Properties, an Oak Cliff real estate group famous for breathing new life into vacant and often historical buildings.

    East Dock is intriguing both for its history and its location. Built in 1915, it has served over the decades as an ice factory, book manufacturing site, and producer of airplane parts, but has been vacant for more than seven years.

    Proxy envisions the space as "an 18-hour campus," with coffee and athletic businesses open in the morning, followed by daytime operators such as offices, studios, and restaurants, then bars and entertainment in the evening.

    On July 12, Kuluntu will host "Reimagining an Inclusive Restaurant in Dallas," where attendees can learn about the lived experiences of women food workers and how we can humanize the food system, as well as re-imagine what an equitable and inclusive restaurant could be — sharing your experiences, ideas, and perspectives to shape Kuluntu Bakery into a true community space for all. Pastries and beverages will be included.

    The session will take place at East Dock, allowing a preview of the site which will be under active construction. Get tickets here.

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