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Boca Chica Opens in the Shops at Park Lane Today

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Veggie tacos (photos by Ariel Gonzalez)
Verduras with roasted mushrooms, spinach, pico, and queso fresco (photos by Ariel Gonzalez)

As a Canadian who deems Taco Bell authentic Mexican food, I am in awe of both the quality and variety of Mexican cuisine in the Dallas area. On an assignment for SideDish, I attended a VIP grand opening party last Wednesday for Dallas’ latest ode to Mexico, Boca Chica. Guests enjoyed Latin-inspired dance music while sipping on (rather strong) Texas smoked margaritas, which, for me, helped enlighten both my taste buds, and my idea of what modern Mexican food really is.

Located above what used to be Bailey’s Prime Plus in the Shops at Park Lane, Boca Chica’s space is pretty magnificent. The restaurant, designed by Plan B Group, is huge and, true to its attempt at reimagining Mexico in a more contemporary way, the space melds Mexican culture with Dallas flare and modern touches. Large, blown up images of the traditional Mexican bingo game Loteria add a funky twist to the overall loft-like feeling of the place. Leather studded chairs, wicker light fixtures, and an open-concept floor plan (diners can watch their dishes being prepared in the completely open kitchen) make the space a sort of restaurant/lounge hybrid.

(Left to Right) Tim Heavey, Owner Ted Kasemir, Marc Wuenschel, Chef David Reyes, Esther Tayabas, Juan Torres
(Left to Right) Tim Heavey, Owner Ted Kasemir, Marc Wuenschel, Chef David Reyes, Esther Tayabas, Juan Torres

Last night, waiters fluent in Spanish donned dark T-shirts with “Hencho en Dallas” scribbled across the back as they passed around selections from Boca Chica’s unique menu of tapas. Traditional antojitos are given a trendy twist, like the duck confit nachos, and a list of classic, yet gourmet guacamole selections (think crab, charred onion and smoked market fish) help to propel the menu from strictly traditional Mexican cuisine to a playful interpretation of the classics.

One calavera jar filled with Kah Tequila
One calavera jar filled with Kah Tequila
Calavera jars filled with Kah Tequila on display
Calavera jars filled with Kah Tequila on display

Chefs David Reyes and Pedro Catrejon’s quesadilla queso with chipotle crema and tacos al pastor with grilled pineapple and avocado cream were personal favorites. The overall atmosphere of Boca Chica is enough to keep guests coming back.

Sopa de Mango topped with coconut foam and mint
Sopa de Mango topped with coconut foam and mint

Christina Colavecchia graduated from York University in Toronto, Canada in May 2012 with a degree in Professional Writing and Humanities. As a Canuck living the U.S. for the first time, she’s loving the Dallas lifestyle and all the city has to offer.

 

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