Beto & Son

"Chefs Beto and Julian Rodarte, the father from Durango, Mexico and the son who grew up cooking with his father, wanted to make a Mexican restaurant like no other in Dallas. And it shows in the dishes at this Trinity Groves restaurant, where you can order a traditional dish like pozole rojo alongside stacked enchiladas with a presentation like no other — and the 12-hour barbacoa is the way to go with that plate." - Courtney E. Smith

"At Beto and Son in Trinity Groves, guests can belly up to chef Julian’s Tableside Nitro Alchemy Bar and watch as either a liquid nitrogen margarita, frosé, or pina colada is made right before their eyes. Each is topped off with the restaurant’s signature encapsulated fruit pearls for an extra pop of juicy flavor." - Courtney E. Smith, Rachel Pinn

"Sure this place has queso blanco, crafted in the traditional style. But Beto’s loaded queso, with chicken fajita meat, chorizo, refried beans, pico, guacamole, salsa verde, and crema, is an everything but the kitchen sink queso experience worth ordering." - Courtney E. Smith, Amy McCarthy

"The ceviche at this Trinity Groves restaurant is served tower-style, piled high with Gulf shrimp, crunchy slaw, avocado, pico de gallo, avocado, and Mexican cocktail sauce." - Amy McCarthy

"The same goes for Trinity Groves, the West Dallas restaurant development that houses spots like Beto and Son, Kate Weiser Chocolate, and the brand new Sum Dang Good Chinese. all of which will also reopen on Friday." - Amy McCarthy