Mixtitos Kitchen is in the old La Acapulqueña space. While it does carry some dishes from its predecessor, they have some new dishes you should try.
The Japanese shepherd's pie uses rice instead of mashed potatoes and Michoacana-style pork instead of beef.Mexican and Japanese fusion cuisine may sound like an unusual concept, but a small East Dallas spot makes it an essential component of its menu.
All along, Jose Luis wanted to open a place of his own. Leaning on an entrepreneurial drive and experience gained at Charlie Palmer, the couple opened a Mixtitos ghost kitchen in 2021. Patrick Donnelly, who owns the old La Acapulqueña space, gave the couple a chance. Even though they ran through all of their capital with the ghost kitchen, Donelly saw something in them.Of course, moving into La Acapulqueña’s old spot was no easy task, especially as loyalists still mourn its closing. The new tenants dedicated a section of theto some of La Acapulqueña’s classic dishes, including guisado de puerco and pescado bagre al pastor .
Appetizers include chori-queso fondue and tempera-fried vegetables. Among the soups are a cream-based shrimp bisque with a touch of cilantro or a French Aztec soup with chicken.
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