Mi DIA From Scratch

Opened Oct. 3, 2011.

I love taking my first peek of a new restaurant's menu, and I was curious to see what chef Gabriel DeLeon would have in store for diners at Mi Dia From Scratch, the Mexican-Tex-Mex-New-Mex spot that debuts today in Grapevine. DeLeon had me at the first antojito on the menu: quesadillas de huitlacoche. That's house-made blue corn tortillas filled with queso asadero, sauteed huitlachoche (Mexican corn fungus, a delicacy) and roasted veggies. He serves it with crema and New Mexico red and green chile sauces. I am so there!
There's also pork belly sopes with a salsa negra; quails grilled over pecan wood; guajillo chile-rubbed grilled duck breast (with a duck confit flauta); and cochinita pibíl, plus "street style" tacos (duck carnitas!) and a bunch of Santa Fe dishes (New Mexico Tampiquena, stacked enchiladas).

DeLeon's cooking at the short-lived Masaryk was pretty impressive -- it'll be interesting to experience his contribution to the ongoing Mexican Revolution. It's open daily for lunch and dinner.
-Leslie Brenner / Restaurant Critic