Outside the orange- and blue-hued restaurant, there are a few tables and a bar that opens into the dining room, weather permitting. Inside is another bar, more seating and a large, open kitchen.
"The pandemic hit hard at our Las Colinas location because the concert venue was closed for about two years at that time," Pacheco says."My oldest daughter was doing her senior year at Texas Tech, so I had asked her to put her college aside to come and work with all family members to keep this restaurant running, and that’s what we did.""She got back to school and graduated last year," he says."I mention this because it makes me really proud.
"At our two locations, we serve micheladas that are made just like if you were in Mexico City, chamoy rimmed, shrimp or carne seca as topping with chips, cucumbers and mixed nuts," Pacheco says. It feels ostentatious: a taco stuffed with a deep-fried pepper, which is stuffed with cheese. It was also covered in queso. Would CPR be involved at some point? I was willing to find out. The big, buzzing kitchen gave me some sort of comfort, like a weighted blanket, that they could pull this off.Restraint was what made this work so beautifully. It starts with a warm tortilla dotted with light brown spots from a tan on the grill.
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