You need a vacation. Somewhere exotic where you can fully submerse your senses in flavor combinations that transport your taste buds. Whats that? You haven’t the time to get on a plane and escape to Mexico for a couple of days to do the aforementioned exploring? I’ve got a solution. Mi Dia From Scratch invites you on a trip through Mexico’s heartland, where the sun is hot and the chilies hotter. Chef Gabriel DeLeon has integrated flavors that are exciting as well as harmonious, blending traditional Mexico City recipes with modern Santa Fe and Tex Mex flavors.
After nixing our airplane travel and heading a bit north, we made it to the newest addition to the Mi Dia From Scratch location line up in Plano at West Plano Village. The location opened recently and on a Friday evening, the buzz was still very much alive. Expertly crafted margaritas feature hand-squeezed juices and one hundred percent agave tequilas picked from our show-stopping tequila tower are their specialty to start. We indulged in two speciality cocktails to begin our evening. The “Hell freezes over” (Green Chile Infused Herradura Silver, Cointreau, Lime, Cucumber, Basil, Agave Nectar, Dry Ice; Rimmed With Hatch Pepper & Salt Blend) was spicy and delicious. Another favorite, Hibiscus Champagne Margarita, combined Hibiscus Sorbet, Clase Azul Silver, St-Germain, Dry Ice and Prosecco for a bubbly and smoky showstopper. These cocktails paired perfectly with the house favorite table side guacamole made fresh and when asked, go for the bacon topper!
Everything is made From Scratch using only the highest quality ingredients, you know each meal is guaranteed to be an experience for the senses. When ordering, we were advised by our server David to go for something that we normally wouldn’t pick first as Mi Dia loves to surprise with delicious unexpected flavors. We heeded the advice and ordered two dishes off the traditional Mexican Cuisines side of the menu. The Duck Carnitas Enchiladas were super flavorful, filled with roasted Maple Leaf Farms duck, topped with mole coloradito. The mole was especially delivercious when served with guajillo rice, & Oaxacan black beans. I had the Negro Modelo Glazed Sea Bass, and loved every bite. Perfectly grilled Chilean sea bass served atop a fruit and delicious tangerine-serrano mojo. This comes served with asparagus & morita whipped potatoes. Both entrees truly showcased the diverse and fresh methods Mi Dia From Scratch employs in the kitchen and we will be back soon to sample more of their specialities!
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