Mexican Food Ascension

Mico goes for more with Mesero Miguel restaurant in old Cuba Libre space

The time is almost here for more Mico. Dallas restaurateur Mico Rodriguez, having shown he's back in the game with Mr. Mesero on McKinney Avenue, is readying his expansion with a spin-off called Mesero Miguel. Like Mr. Mesero but bigger and bolder, it's going into the old Cuba Libre space, in the thick of Henderson Avenue.

The space was most recently occupied by Alma, a similar-sounding, high-end Mexican concept that was attempted there by restaurateur Tristan Simon. Can Mico succeed where Tristan could not? We'll find out soon; opening date is targeted for September 16.

The menu, which got a consult from chef Jon Stevens, is huge and broken into some atypical categories. The starter section includes subsets such as "snacks" and "crispy." There's a section for ceviches, tacos, and soups and salads, dubbed "light and bright."

The larger entree area is divided into Mexican items versus grill, which includes steak, all the way up to a Prime grade New York strip for $47.

The nontraditional menu organization is not all that stands out. Ingredients are distinctive, such as prickly pear broth, pickled mango, maitake mushrooms and the "a" word: arugula. Arugula is a yes.

Table Snacks
La rosa pistola, seared scallops, warm coconut & prickly pear broth 14
Queso Miguel, spinach, hearts of palm & roasted poblano 11
Crushed avocado “aquacate” & roasted tomatillos 10
Nachos, beef brisket, black beans, avocado, pickled mango & crema 11
Maine lobster “hand rolls,” garlic chili butter & charred lemon 15

Ceviche
White shrimp, avocado, tomato & serrano chili 11
Diver scallop, pineapple habanero, coconut, avocado & cilantro 13
Alaskan halibut, watermelon, citrus & herbs 13
Maine lobster, four citrus & cucumber 15

Light & Bright
Sweet corn soup, crispy corn, cotija cheese & lime 7
Jumbo lump crab, butter lettuce, cucumber, Marconas & creamy herb dressing 13
White shrimp “taco” salad, roasted tomato, avocado & blue cheese poblano dressing 12
Heirloom tomato salad, shaved shallots, house ricotta, sherry vinaigrette & herbs 10

Crispy & Crunchy
Lump crab fritters, sweet corn & herb aioli 13
Calamari, green tomato marmalade, chiles & arugula 12
Potatoes “bravas,” Serrano ham & pimenton aioli 9

Masa & Tortillas
Spicy pork sausage flatbread, mushrooms, cilantro pesto & arugula 13
Beef brisket tacos, vinegar slaw, tomatillo salsa & gravy 11
Alaskan halibut tacos, crispy or griddled, pickled vegetables & cilantro aioli 15
Duck confit crispy tacos, caramelized onions & green tomato marmalade 13

Mexican Menu
Braised pork “chili seco,”peppers, mushroom & cilantro cream 16
Range chicken “la brasa,” chipotle cheddar grits, pickled red onions & arugula 16
Fried rice “la china,” cilantro shrimp, crispy pork, mushrooms & fried egg 16
Short ribs, guaillo cotija grits, stewed tomatoes, pickled red onions & arugula 19
Wagyu sirloin “carne asada” cocoa heirloom tomatoes & avocado salad 24
Mexican combination plates (pick any two) with rice and beans 12
Cheese enchilada, tomatillo chicken enchilada, chicken mole enchilada, tacos de chorizo, tacos de asado, brisket taco

Off the Grill
Wagyu steak burger, cheddars, tomato, crispy onions & bacon 13
Range chicken pailliard, maitake mushrooms, arugula & dried fruits 14
Redfish, roasted heirloom tomatoes, scallion, coconut rice 22
Alaskan halibut, new onion stew, buttermilk potatoes & charred lemon 26
Prime beef tenderloin, crispy onions, lacinato kale salad & chimichurri 33
Prime NY strip, bacon confit Yukon potato hash & tamarind thyme gastrique 47
Bone-in rib-eye, loaded Yukon baked potatoes & peppercorn butter 41
Double-cut pork chop, white corn pudding & crispy corn fritter 29

Seasonal Additions
Sweet corn, smoked bacon, jalapeno & cojia 6
Lacinato kale salad pickled vegetables and quinoa 8
Brussels sprouts, crispy pork & spicy sweet salsa 7
Baked Yukon potatoes “loaded” bacon and cilantro cream 7
Buttermilk Yukon potatoes caramelized onions and scallions 5

Sweets 8
Cinco leches
Coconut pie
S'more ice cream sandwich

Mesero Miguel will feature the same finely tuned salsas served at Mr. Mesero.

Salsas at Mesero Miguel restaurant in Dallas

Photo courtesy of Mesero Miguel

Mesero Miguel will feature the same finely tuned salsas served at Mr. Mesero.

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Back in Business

Garland restaurant from Bobby Flay winner to reopen in downtown Dallas

Photo courtesy of Pangea

Chef Kevin Ashade has found a new home for Pangea.

Pangea, the popular Garland restaurant which closed in January 2025, has found a new home. A new iteration of the restaurant will open in downtown Dallas, at 1910 Pacific Ave., Ste. 1400, in a location that was once vegan restaurant Belse.

According to restaurant personnel, it will open at 4 pm Friday, February 13.

Pangea is from chef and restaurateur Kevin Ashade, a graduate of the Culinary Institute of America who won Food Network's Beat Bobby Flay in 2016 with his signature coq au vin, which will be served at the new restaurant.

Ashade has a strong culinary background in Dallas, which includes Craft at the W Hotel, Nana at the Hilton Anatole, The Oceanaire Seafood Room, and his GourmEats catering business, before opening Pangea in January 2020.

In this new chapter of Pangea, which is defined by Ashade as “elevated and globally inspired," the menu will expand past the original restaurant's upscale Southern eats to include new flavors and fusions from Italian, Nigerian, Japanese, French, and Caribbean cuisine.

“The focus will be on a true definition of what Pangea is, with new dishes and a true cultural approach to food,” Ashade says.

The menu will feature about half of the dishes from the original location, including the popular jerk roasted lamb shank, stuffed salmon, and crab cakes. It will expand to include more fish options, like a branzino plate, and more cuts of steak, in addition to the New York strip, filet, and ribeye that were served in the Garland location. Entrees will range from $35 to $50, with more casual options such as burgers and sandwiches available as well.

The new restaurant will also feature a full raw and sushi bar, including an omakase option starting at $85. They will also be serving brunch on weekends, with options such as chicken and waffles, eggs Benedict, omelets, steak frites, pastry baskets, and a full coffee menu.

Pangea downtown Dallas The menu is globally inspired. Photo courtesy of Pangea

The 240-seat space is upscale with a lounge vibe, with warm lighting creating a sophisticated but welcoming look. It features a full bar, a private dining room, and an ample climate-controlled patio. It is centrally located, across the street from Pacific Plaza Park and on the same block as the Majestic Theatre.

“This relocation means a better spot for us, an opportunity to be part of the business district. We want to create a vacation feel, a place that makes you feel like you are traveling in Mykonos, Tulum, or Ibiza,” Ashade says.

Pangea will be open for dinner seven days a week, as well as offering lunch on Fridays and brunch on Saturdays and Sundays. The restaurant will stay open late — until 2 am — on weekends.

downtown dallas chefs food network openings

Mexican Food Ascension

Mico goes for more with Mesero Miguel restaurant in old Cuba Libre space

Mesero Miguel will feature the same finely tuned salsas served at Mr. Mesero.

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