Mex-Mex News

New Mexican restaurant in Bishop Arts takes authentic home-style approach

Mexican restaurant in Bishop Arts takes authentic home-style approach

Coco's Fire & Ice
Lay your eyes upon the huarache. Photo courtesy of Lance Blann

A new Mexican restaurant in Dallas' Bishop Arts has opened ever-so-softly in the 410 Market building at 410 N. Bishop Ave. Called Coco's Fire & Ice, it's a family-run spot serving Jalisco- and Guanajuato-style food made in a homey fashion.

Owner is Socorro "Coco" Dismore, an entrepreneur and philanthropist from a large family with much experience in the local Mexican restaurant world.

Helping her run the day-to-day is chef Agustin Melesio and mixologist Jaime Uribe, who are executing her vision to do food with a family touch.

"We wanted to do Mexican food, like our moms and grandmothers used to make," Dismore says.

Their menu includes mole, plus tacos, posole, flautas, and huaraches. Once they get their liquor license, there'll be craft cocktails to match.

For now they're open for dinner only on Friday, Saturday, and Sunday — very soft opening until they get their liquor license, which they anticipate will come through in two weeks. Once they get their footing on dinner, they'll add brunch and lunch.

"We're going to call our lunch 'comida corrida,'" Uribe says. "This is a tradition in Mexico City where you have a meal with 4-5 small courses for about $20. It's something new and different every day, you never know what you're going to get."

The restaurant is very open, with an open kitchen and bar that are adjacent to each other, so that people can not only see the action but also see the interaction. "It's all the same team, with the kitchen and the bar staff working together," Uribe says.

That team includes many members of Dismore's family.

The "Coco" part of the name is an homage to her, combined with "fire" for the kitchen and "ice" for the cocktails. Once you put it all together, it totally makes sense, even if it may not immediately convey a restaurant.

"My grandma used to make so many of the foods we're doing," Dismore says. "She would wake up at 5 in the morning to make doughnuts and food to sell to small businesses around her house. Customers are saying that it reminds them of their grandma's cooking, and that's exactly what we wanted to transit."