We had dinner at Mesa tonight. Traditional and artfully presented Veracruzana food. I had the rabo de res (oxtail) and it was great. The sides of enmoladas and enfrijoladas were fantastic. House made corn totillas soaked in either mole or black bean sauce, folded and topped with queso fresco. The drinks were great as well. This is a great new addition to the Dallas dining scene.
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