First Look: Dreamy Sueño Modern Mex-Tex in Richardson
Local restaurant Julio Pineda, which was previously the spearhead of Mexican cuisine from Pineda to Richardson, recently opened SueÃ±o Modern Mex-Tex on West Arapaho Road in Richardson in the space that once housed Pizza Americana.
Pineda and his father, Aureliano Pineda, who worked at Mi Concina for 20 years, always dreamed of opening a restaurant together. Together with several other family members, they made this dream come true with the aptly named SueÃ±o, which means “dream” in Spanish.
The space is modern and comfortable. Some diners are dressed en route to an event at the Eisemann Center for Performing Arts, while others are in jeans and flip flops. At dinner, the lights are dim and the atmosphere is warm and welcoming, while at brunch, natural light reigns everywhere.
For cocktails, house margaritas are a good place to start. A more adventurous option is the flor humo ($ 12.50), which starts with illegal infused hibiscus mezcal mixed with a homemade reduction of hibiscus and serrano agave, mashed strawberries and lime juice. freshly squeezed and served with a pineapple crÃ¨me brÃ»lÃ©e.
The viuda ($ 13) uses Tito vodka, elderflower liqueur, and lime juice in a raspberry puree reduction. The Old Fashioned Godfather ($ 13) offers Orange and Angostura Bitters, Organic Agave, and Hornitos Cristalino Tequila.
For dinner, we started with the ceviche ($ 13) made with citrus-marinated snapper, tomato relish and avocado. Their Guerro salsa is a thick green salsa, and if you prefer more heat than what they serve with their free fries, you should ask for a side. This gave the ceviche enough oomph without compromising the flavors of the dish.
Birria Stacked Enchiladas ($ 16) have layers of homemade corn tortillas, short ribs, Jack cheese, and guajillo sauce. It is topped with a fried egg and served with rice and beans. Thick pieces of short ribs nestle between the tortilla layers.
Moderna pike ($ 18) are white Pacific shrimp wrapped in bacon, stuffed with Jack cheese and jalapeÃ±os (see photo above). It takes skill to make this dish successful and ensure the bacon is crisp without overcooking the shrimp.
On weekends, SueÃ±o offers a separate brunch menu, in addition to its regular menu. We added Serrano peppers to their queso blanco ($ 7) for extra heat. For our starter, we had the birriaquiles ($ 16), which are tortilla strips topped with short rib meat, cream, and queso fresco, served with a molcajete consommÃ© broth. We added a sunny egg on top because it was brunch, after all.
We also tried the chilaquiles ($ 13), a stack of their homemade tortilla strips topped with roast chicken and your choice of rojos or mole sauce and topped with a fried egg, cream and queso fresco.
During brunch, their cocktail menu includes options like a Bloody Maria ($ 9) with Jimador Serrano tequila, freshly squeezed lime and grapefruit juice, and their house sangrita blend. Sangrita verde ($ 9) and sangrita roja ($ 9) are both fantastic options if you like salty and spicy cocktails.
They also offer a mimosa flight ($ 10) with a choice of raspberry, orange, and tamarind mimosas. And if you like to drink your desserts, try the carajillo de horchata ($ 10.50), which is a blend of Liquor 43, Lockwood Bourbon Cream, homemade horchata, and a shot of espresso.
SueÃ±o Modern Mex-Tex, 800 W. Arapaho Road (Richardson), Monday through Thursday 4 pm to 9 pm; Friday 4 pm-10pm; Saturday 11 am-3pm, 5 pm-10pm; Sunday 11 am-3pm, 5 pm-9pm