After a bit of recent social media chatter, I realized I had yet to visit Mesa Veracruz Coastal Cuisine on West Jefferson in Oak Cliff. My friend, Mesa neighbor Jim Richardson of Oak Cliff Cellars, suggested we run over there. Jim's wines will be featured on the new Mesa patio, and he is also planning some fun wine dinners with the Mesa folks.
Mesa strikes a pose on the bustling little strip of West Jefferson between Beckley and Zang – just a couple blocks from 35E.
The Reyes family – with Olga and Raul in the kitchen, daughter Jaret front of the house and Raul Jr on the floor – radiate genuine enthusiasm for the cuisine and the guests. The rest of the staff is equally warm and helpful. Let's eat:
^L: Surtido Veracruzano: enfijoladas, plantanos rellenos, empanada, picadas.
^R: Robalo and Gulf shrimp Ceviche. Nice.
^L: Chilpachol de Jaiba y Camaron: spicy seafood broth with fresh crab, Gulf shrimp, dumplings, mussels. The broth was remarkable.
^R: Sopa de Lentejas: lentil soup with pork ribs, plantains, tomato, boiled egg.
^L: Costillas en Adobo: pork ribs in red chile and plantain sauce, jasmine rice.
^R: Huachinango ala Veracruzana: fillet of Gulf snapper sauteed with stewed onions, capers, olives, tomato, jalapeños, carrots.
^ and my destination dish, Mole Mama Cata: Chef Olga's unique mole with over 20 ingredients, recipe has passed down from her mother Catalina. Here with duck. Mole, Mole, Mole! Just divine.
^L: Chocoflan Flan de Naranja; Tres Leches; Arroz con Leche.