Favorite Mexican Restaurant in the Dallas-Ft Worth Area

 Texas is blessed with so many good Mexican Restaurants from your hole in the wall restaurants to the really good chain ones. Like you, I definitely have my favorite go to and then those that are not close by but have gone to for years.  If you are like me I get the same thing at each Restaurant like when I go to Pappasito's I get fajitas or Chuy's the light plate. 

Pappasito's Cantina is one of my favorites especially for their fajitas and chips & hot Sauce!  I posted the marinade recipe on here just the other day, here is the link  Fajita Marinade .

The thing about Pappasito's is, and I've been going to Pappasito's for at least 25-30 years is that it is always consistent.  You leave there feeling like you got your moneys worth!  There are several in the Dallas - Ft Worth area then in the Houston area which is where Pappasito's was founded.  They also have other restaurants, Pappa's Bro, Pappa Burger,  Pappadeaux Seafood Kitchen, Pappa Bros, Steakhouse, Pappas Seafood House, Pappas Delta Blues Smokehouse and Pappas Little Oyster Bar Oh and the Dot Coffee Shop.  I've personally have only been to 4 of their Restaurants because the other ones are in the Houston area but I can only imagine now good they are.

With a History of dating back to 1897 H.D. Pappas moved from Greece to pursue the American Dream. He opened some restaurants then in 1945 his sons joined in opening Pappas Refrigeration to 1967 opening their Restaurant together, Dot Coffee Shop in Houston. Many other Restaurants followed then Pappasitos's opened in  1983 in Richmond and in  Hillcroft, Texas.  

After that they just kept opening really good Restaurants, they even have some at a coupe of Airports.   Pappa's knows how to do a Restaurant right!!

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 Herrera's 

They bring your food to you piping hot!  It's a hole in the wall in Oak Clift but it's worth the trip!  The hot sauce is pretty hot for me and it's the only restaurant that I dip my chip in butter first before I eat it, I'll say it does help with the burn!  I get their cheese enchiladas that has a chili carne on top, it comes with a taco and a tostada that has guacamole on it then rice and beans.  I volunteered at Children's Hospital for 22 years so once and a while I'd get the above and eat the taco and tostada for lunch in my car driving home...kinda messy but.  Then for dinner I would eat the enchilada and rice, I don't like beans in general so I omit those.   I've gone to Herrera's for 25 plus years.

When you walk in it smells very clean like pine-sol, so that's a forever memory for me and you just expect that pine-sol smell  as you are walking in. 

Their address is 2853 W Illinois Ave, Dallas TX 75233

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Chuy's is another favorite of mine, they are all over the Texas and several other states. I've been going here for years but the first one was opened in 1982 in Austin, Texas.  

I often get the light plate, not sure if it's still on the menu but they generally know what it is.  The plate has a taco, guacamole tostada.  I also get the Chicka-Chicka Boom-Boom Enchiladas,  that recipe is on the blog... they are really good. Boom Boom Chicken Enchiladas   I found the recipe years ago and it's an good one!

They don't automatically bring out their Jalapeno Ranch Dip but you can request it for free.  I do have that recipe on here, Jalapeno Ranch Dip, I've made this many time over the years. I don't even like Ranch dressing but I do like this!!

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Mi Cocina is another favorite and again I get the same thing when I eat here.  Honestly I'm not sure if there is any other restaurant that I order Nachos Al Carbon, aka Fajita Nachos from but I do here!  The meat is sliced and placed on the chip, it's a grilled piece of Chicken or Beef then it is served with guacamole and Pico de Gallo, its so good!

Mi Cocina opened up in Dallas off Preston in 1991 with 12 tables in the first restaurant which was opened by 4 men.  They wanted to develop a new idea in traditional Mexican restaurants. A little more upscale and the emphasis on using the finest, highest quality ingredients.

Mi Cocina has several restaurants in the DFW area and in Tulsa, Oklahoma.

Always spot on and great service.

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Mariano's Hacienda Ranch was opened in 1971 by Mariano Martinez.  He also happens to be the inventor of the margarita machine.  He was in 7-11 one day and saw the slupree machine and there is where is all started.  

I am not sure when La Hacienda Ranch opened but years ago and also by Mariano Martinez.  

I have been to both restaurants but seem to go to La Hacienda Ranch more but I have some friends who prefer Mariano's, they are both good.

There are 3 La Hacienda Ranch locations in the DFW area and 2 Marian0's.

Great food and atmosphere, I get the fajitas here and they are delicious and come out pipping hot! 

Boom Boom Chicken Enchiladas

Have you ever eaten at Chuy's?  They have many Restaurants in Texas and some in other States also.  I love their Boom Boom Chicken Enchiladas and have made them for years.  I also love their Jalapeño Ranch Dip which here is that recipe Jalapeño Ranch Dip I don't even really like Ranch Dressing however I make it ALOT for others. I do enjoy the dip with tortillas chips!

I often double almost everything I make because I love to take people food and often I need enough food for several people.

I use Velvetta Cheese (american cheese) and then it calls for roasted green chilies, tomatillos so I use these two things below, they work well but you can roast your own chilies and use tomatillos.

There are many versions of these, I had already threw my jar and can away or I'd show you what I used but I did use both of these I just didn't get the chile sauce one with roasted garlic.

In the end if I think the sauce needs to be thinner I will add more of the green chile sauce it thin it. 

I baked my chicken because I made 6 dozen of these the other day plus I made 6 dozen Cheese and Onion Enchiladas that are also on my blog.  I really also like the Cheese and Onion, not only do they taste great but they are pretty easy to make. 

I often use the chicken breast of a Rotisserie Chicken, I just happened to need alot of chicken so I baked it.

The sauce before the cheese melts and it thickens

                     I like to add a little oil in the skillet but you don't have to, I find it easier but you

                          you do want to heat the tortilla so that it bends easier without breaking.

                       I baked the Chicken actually the day before then I shredded it as I needed it.

    Fill the middle of the Corn Tortilla with some Shredded Chicken then roll it up and place it in a pan.

   Place in a pan next to each other then when done pour the sauce and spread the sauce around         making sure to cover each enchilada.

                               Boom Boom Chicken Enchiladas

10 corn tortillas

1 1/4 lb cooked chicken, shredded

1/2 c chicken broth

1/4 c water

1/4 tsp salt and pepper

3/4 c roasted green chilies 

2 oz tomatillos

2 tbl cilantro

1-2 green onions

1 serrano or jalapeño pepper (optional)

1/4 c lime juice

1 1/4 lb American Cheese (like Velveeta Cheese)

In a saucepan, add chicken broth, water and spices and place over a medium to high flame. Using a food processor, puree roasted green chilies, tomatillos, cilantro, green onions, serranos and lime juice.

Add to saucepan, stirring in well. Bring mixture to a slow boil. Lower the heat and slowly add American cheese, stirring as needed to remove clumps and make sure it doesn’t stick to the bottom. When the cheese is melted and mixed, remove from heat. 

To make enchiladas, fill a corn tortilla with shredded chicken then roll up and place in a baking pan.  Top with Boom-Boom Sauce.

Bake at 350 for about 25-30 minutes.

                                                     

 

Beef or Chicken Fajitas Marinade - Pappasito's Marinade Recipe

For years I have been going to Pappasito's Cantina, their Fajita's to me are the best!  You may have another favorite restaurant for fajitas but for over 25 years this is my favorite for Fajita's and I'll have to say I don't get anything else when I am there.  Well once I did years ago and I was so disappointment that I didn't get Fajita's that I didn't enjoy it as much.

I have a friend who was a Manager back in the 90's  at Pappasito's and she gave me the recipe for the meat marinade.  Since then I have seen others have different versions but my friend always said equal parts of Pineapple Juice, Soy Sauce and then double the Water.  So that is what I do and have for years.

One Year when my Brother n Law Joe turned 40 yrs old (over 20 yrs ago), my sister bought a large trash can full of chips (you had to return the trash can), it was lined with a bag but I'll never forget that!  It also came with their delicious hot sauce.  I asked recently if they still do that and the waiter said yes so maybe? 

When you go to Pappasito's and you get the Chicken Fajitas it automatically comes with their famous garlic butter.  If you just get beef it doesn't come with the butter but you can ask for it, they will bring you out some for free.

Their tortillas are made their right on the spot, you can watch them being made.  They are oh so good!

I'll post the Garlic Butter Recipe in a different post but I'll link it here below, once you make the butter it can be stored in your freezer for 6 months to a year.  I use plastic wrap to roll up individual servings then place all those in a zip lock bag so you just have to pull out what you need as you need it.

One order of fajitas will honestly feed 3-4 people at Pappasito's.  Years ago they had a single order and my friends and I would share like 3-4 of us at times but I guess so many people shared because the portions are so generous they upped the prices an tell how many it can feed.  Also because their chips are so good and the tortillas those fill you up too which makes it even easier to share.

I marinate the chicken breast for at least 4 hours but often over night. You don't really want to marinate it much longer because of the soy sauce makes the chicken kinda dark the longer you marinade it, still good but I like to marinade it about 6-12 hour. 

 I also grill the chicken breast whole then when it's done let it sit for 5-10 minutes so that the juices redistribute before I cut it.  

                           If you are blessed to have an HEB by you the tortillas are from there!

Recipe for Marinade

1 cup of Pineapple Juice

1 cup of Soy Sauce

2 cups of Water

Mix together then pour over raw chicken or beef.

I keep the extra marinade in jar for another time in my refrigerator, keeps for 6 months at least.

Let the meat marinade for at least 2 hours but 4 hours is better then I often marinade it over night.  With the soy sauce you probably don't want to marinade it anymore than over night. 

Heat up your grill then place the chicken breast or beef on the grill.  I like to turn my meat the first 10 minutes back and forth

so that it doesn't stick to the grill.  Then after about 10 minutes I let it stay on each sides for another 10 -15 minutes total of 20-30 minutes depending on how high I have the heat.  You can feel when the chicken is done because the meat starts to get firm by touch with a pair of tongs.  Beef takes less time and so many like their beef cooked differently,  cook your beef to your liking.

Cut up some Green Peppers and Onions then sauté in a pan till tender.  

I like to heat my tortillas in a skillet then add the meat, peppers, onion and the butter!  Guacamole and cheese  are of course great on it too. oh and sour cream, I just happen to not like sour cream so I forget about it!

I buy these large bags at HEB, they are for Marinating but great also for other things.

                      Getting almost done at this point I believe they have 10-15 minutes