DiDi’s Tamale Diner — which is the eleventh incubator concept at Trinity Groves — opens today. Michael Beck, who’s a portfolio and marketing manager for Gerald L. Ray & Associates, and Andina “DiDi” Fernandez, who’s originally from Guatemala and has been making tamales for over twenty years, are behind the diner. The two teamed up in 2010 and opened a test kitchen in Mesquite, that location has since closed.
The interior of DiDi’s is vibrant with brightly painted walls and multicolored Mexican cut-out banners draped across the ceiling. To order, diners hop in line (which is sectioned off with cases of Mexican beer and sodas) and then take a seat at one of the four-tops or booths. The menu includes smoked brisket, spicy pork, chicken and blue corn cheese tamales, tortas, chips, salsa, Mexican rice, beans, dessert tamales and paletas (Latin American ice pops). Everything is made in house, from the chips to the hot sauce. The bar is pouring a variety of tequila, mezcal, margaritas and beer.
DiDi’s is open Sunday through Thurday from 11 a.m. until 9 p.m. and Friday and Saturday from 11 a.m. until 10 p.m. They’ll offer Latin brunch dishes on Saturdays and Sundays.
