Taco News
La Lupita Taco & Mezcal to make U.S. debut in Dallas' Design District
La Lupita Taco & Mezcal
A restaurant that's become a global taco destination is coming to Dallas: Called La Lupita Taco & Mezcal, it's a taqueria from Los Cabos that's bringing its flavors and mezcal culture to the U.S., with the first U.S. location opening in none other than little old Dallas, Texas.
According to a release, it'll open in the Dallas Design District, at 1201 Oak Lawn Ave., in the former El Bolero space, in December 2025.
La Lupita was founded by David Camhi, a hospitality professional and native of Mexico City who previously worked at Las Ventanas al Paraiso, Rosewood Resort, the luxury hotel in Los Cabos which is part of the Rosewood Hotel Group, which was originally founded in Dallas, which helps explain the Dallas connection.
In Los Cabos, it's been recognized by global tastemakers such as GOOP and Marie Claire magazine for its creative taco offerings, backyard-party vibes, and extensive list of mezcals. Condé Nast Traveler called it "a must-visit spot for an unforgettable night out," while GOOP described it as "a festive scene of sizzling tortillas, cold cervezas, and sunset tunes."
The menu features street food but with a bold, contemporary twist: hand-pressed tortillas, mezcal-forward cocktails, and daring dishes like Wagyu tacos and grasshoppers, all served in a lively cantina setting.
Menu items range from Mexican classics to global dishes such as:
- Wagyu tostadas with American Wagyu, black beans, arugula, carrot, & habanero
- Baja oysters with miso butter
- Peruvian ceviche
- Yucatan panuchos: corn tortilla filled with black beans and pork cochinita pibil
An appetizer sampler includes pumpkin seed & tomato dip, grasshoppers, & guacamole with blue corn chips. There are also 27 tacos including lamb, duck with mole, and numerous seafood, pork, and beef offerings such as flank steak and tongue.
Four vegetarian tacos include mushroom & cactus, chile poblano & tofu, and a Greek eggplant "taco" featuring eggplant and tzaziki on pita bread.
Bringing the concept to Dallas is Venezuelan entrepreneur Carlos Ramirez, who says they chose Dallas because of its booming economy.
"The Texas economy is on fire, and Dallas specifically is growing rapidly with consumers investing in experiences that deliver value," Ramirez says. "We are setting the U.S. headquarters in Dallas, and the Design District aligns very well with our demographics. It’s up-and-coming, it’s well located with great access from different areas in the metroplex, and it will be the place to be with all new projects happening within the next three years."
Dallas is one of two locations planned for the U.S., with a second location opening in Scottsdale's Old Town in early 2026.
