Vidorra
Mexican restaurant · Deep Ellum ·
Airy rooftop with quesadillas, fajitas, margaritas & skyline views
Airy rooftop with quesadillas, fajitas, margaritas & skyline views
"This massive rooftop deck is the perfect place to eat queso and sip tequila flights in Deep Ellum. Choose from tons of margarita flavors here, including mango and jalapeno, making Vidorra a delightful summertime drinking destination. All around, Vidorra is an outstanding weekend day or early evening patio, but it turns into a party at night, so choose the crowd you want to hang with." - Amy McCarthy
"Weird but true: Stadium-style nachos are a Dallas thing. While nachos were invented in Mexico in 1940 by Ignacio “Nacho” Anaya, the stadium version that’s dripping in melted cheese comes from a 1976 brainstorm from Frank Liberto, whose family business served concessions at Texas Rangers games. This style has gone from the ballpark to restaurants as “trashcan”-style nachos, a stack of chips topped with melted cheese and things like black beans, pico de gallo, guacamole, pickled jalapeños, and more. A great version to try with way better quality cheese can be found at Vidorra in Deep Ellum." - Eater Staff
"Get your Tex-Mex fix in Deep Ellum or Addison until 2 a.m. on Thursdays, Fridays, and Saturdays and until midnight all the other days Vidorra is open. When late night tacos, fajitas, and birria is all that will do, this spot is holding it down." - Rachel Pinn
"Vidorra is one of the best Mexican restaurants in Dallas, and also has the energy of an MTV reality television show about people who always say yes to a free shot. Their rooftop opens at 7pm and there are lots of excellent things to sip on, whether you want a guava margarita, sangria mimosa, or tequila flight. Your table might start fighting over the spoon for the flaming fundido, but make sure you’re the one that gets the last bite of the pollo su crema that’s topped with sour cream, ranchero sauce, and avocado salsa. Keep the party going at a bar down the street or one of the nearby music venues, like Three Links Deep Ellum or Trees." - gabe bergado
"This Mexican spot has a great patio on the lower floor that gives it breezy, fun vibe. A menu highlight are the molcajete bowls made from volcano rock. Those bad boys are heated up to 400 degrees and no matter what is in them, it stays hot for the whole meal. Head up to the rooftop patio for more of a party vibe." - Eater Staff