El Molino

“Absolutely outstanding probably the best Mexican food I’ve had anywhere! We had the chicken fajitas with rice and beans and brisket. Tacos with rice and beans. A side order of guacamole chips were fantastic. True corn flavor. Falsa was excellent guacamole was out of this world delicious a great experience service was impeccable. Food was served on time and perfectly cooked. Return Trip June 26 and Yes it was delicious amazing still the best Mexican food I’ve had!”

“We came here for our anniversary and it was fantastic. The staff were very attentive and friendly. Our waiter took the time to explain every dish and help me choose my meal. The food was prepared so fast and everything we order tasted so delicious, it was perfectly cooked & fresh with so much flavors. We were done within 45min. from getting there, getting drinks, appetizers, and having our food. It was very impressive! A truly memorable experience.”

“Cute small Mexican restaurant with a cozy vibe. The enchiladas were amazing. The rice that comes with them was good, though it had a bit too much seasoning. The Queso was delicious, Margaritas are strong, which I liked. The ceviche wasn’t our favorite, and the fajita portions are a bit small for the price, though the flavor is good. Overall, we’d come back again.”

“Fun atmosphere with great service. Busy and lively restaraunt with small menu that makes it easy to order. The food is tasty, but the portions are extremely small. The ribeye fajitas are very tasty but too small of a portion. The other dishes are quite Texanized. Overall, would return because of the ambience but isn't quite the best Dallas has to offer.”

“The Filet Mignon fajitas were pretty good, and the enchiladas were okay. I really liked the margaritas, they were strong and tasty. The place looked nice and the service was friendly. We didnt care for the tortillas, they seemed store bought. We tried to tell the waiter who sat us that we had a reservation, but he didn't ask for our name. Later, I got an email saying we didn't show up, so there's that.”