Sueño
Mexican restaurant · Richardson ·
Mexican-Tex-Mex spot with creative cocktails and tacos
Mexican-Tex-Mex spot with creative cocktails and tacos
"One of the best excursions I made in July was the short drive up to Richardson to try this Mexican spot, which will open a second location in the Park Cities in the fall. Sueno had so many excellent dishes that it is hard to pick just one to highlight, but the carne asada (a grilled Angus rib-eye) with grilled vegetables, frijoles a la Mexicana, tomato relish, and guacamole fresco was a home run. It also comes with a side of the housemade tortillas, and a bite with every element of the dish stuffed inside a warm tortilla was heavenly. I also tried the carajillo with dessert, which is so much more decadent than most in the city. The tableside presentation of the espresso cocktail involves sprinkling cinnamon on top while an open flame hits it, causing sparks to fly. So much fun." - Courtney E. Smith
"There are Tex-Mex classics like enchiladas and fajitas at this Mexican cocteleria, though Sueño excels at dishes closer to the coast, like the refreshing aguachile de camaron, layered with crunchy radish and chilled shrimp. Though every order should also include the chicharrones de tuetano, rich cubes of tender bone marrow topped with a thin layer of crackly pork belly. Brunch is big here, and so are the elegant cocktails like the tamarind margarita, which adds depth and tanginess to a traditional marg. The churro del dia, with espresso, pecan liqueur, bourbon cream, and goat caramel cajeta, might as well be your dessert." - erin booke
"There are Tex-Mex classics like enchiladas and fajitas at this Mexican cocteleria, though Sueño excels at dishes closer to the coast, like the refreshing aguachile de camaron, layered with crunchy radish and chilled shrimp. Though every order should also include the chicharrones de tuetano, rich cubes of tender bone marrow topped with a thin layer of crackly pork belly. Brunch is big here, and so are the elegant cocktails like the tamarind margarita, which adds depth and tanginess to a traditional marg. The churro del dia, with espresso, pecan liqueur, bourbon cream, and goat caramel cajeta, might as well be your dessert." - Erin Booke
"The traditional Mexican food at this place is not highly Instagrammable, other than the birria-stacked enchiladas, but it is excellent. For a photo-worthy item, look to the cocktail list, where you’ll find smoked drinks, cocktails that require a flame, and hypnotically colorful options. There are lots of cheesy, meaty enchiladas, tacos with brisket and pork, colorful crudo, and sizzling fajitas. The modern interiors are characterized by light colors and an industrial flair, much like those found in Tulum." - Courtney E. Smith
"Chef Stephen Sandoval, who worked at Leña Brava with Rick Bayless, first launched this project as a pop-up in 2021 and matured it with an extended run inside Soho House in the West Loop after an initial six-month engagement was lengthened by customer demand. He offers a spin on Baja‑Med cuisine that “mingled with Mexican, Spanish, and Asian influences,” with cured seafood and fire‑roasted items taking star turns; he also wants to include a tasting‑menu component in the full restaurant. After encountering delays to the permanent site, he has continued working (including opening a more casual West Town outpost) and plans a return to Soho House as a testing ground: a 12‑course, 12‑night preview — billed as Entre Sueños — A Glimpse — will run starting Saturday, March 8, serving dinners on Saturdays and Sundays through Sunday, April 13, with tickets via Tock. Sandoval calls the second stint at Soho a “creative workshop” where he’ll “slowly roll out new dishes and dial in recipes,” and promises that early diners will taste different meals than those at the pop‑up’s final dates: “It’s just more refined,” he says, “We’re revisiting some old dishes and making them better.” He also notes, “And we’ll tell new stories, too.” Among the items being refined are a new version of his fan‑favorite tuna tostada and a new octopus dish; the larger Soho House kitchen will give him more room and the proper equipment to execute the open‑fire cooking he prefers. For those who can’t wait for the full restaurant, he advises booking tickets to the chef’s Valentine’s Day three‑course dinner at his more casual spot as a succinct preview of what’s to come. The permanent location is planned for 1235 W. Grand Avenue with a target opening in late 2025." - Ashok Selvam
