Local Beers
Ceviches del Mar
Beef Flautitos
Mexican Cinnamon coffee and dessert empanadas
I was lucky enough to be part of the group that was invited to preview the soon-to-open Peak & Elm, a seriously authentic Mexican restaurant (what they’re calling “Mex-Mex”) in East Elm. This new taste is coming to Dallas thanks to the father-and-son team, the Morenos, who are behind the heralded La Popular Tamale House that has been serving delicious tamales to Dallas for many years.
Housed in a building at (you’ll never guess) Peak and Elm in East Dallas, the owners are doing their best to maintain the integrity of the historic building. P&E is located in a building that was once a stop on the original trolley line, and the florescent sign is original (and there to stay).
In juicier news, let’s hear about the food, shall we? Some of you may think that I have an unsophisticated palate when it comes to solids, but it doesn’t take a true foodie to realize that their food is going to be in a league of its own. I LOVED EVERYTHING that they served … from the fajita soft tacos with exquisitely thick homemade tortillas to the Mexican cinnamon coffee that capped-off the night. They say that they’ll always make their food with local ingredients from sources as close as our very own Farmer’s Market. Oh, and they swore they’d never use yellow cheese.
Their food is sure to please once they open to the public on February 8, and you should all be looking forward to your first taste of P&E’s offerings. IIIIIII myself am very much looking forward to their cocktails that weren’t ready for the preview, but sound amazing. For now, they’re serving local goodies like beers from Deep Ellum Brewing Company and Rahr and wines from Times Ten Cellars.
Their “Bebidas” menu will have three unique offerings like the agues frescos (vodka-infused Mexican “fresh waters”), the Margarita Pera Espinosa (pear-infused margarita), and the Streetcar Sangria (red wine sangria).
For now, we’ll all just have to wait with baited breath. To take the edge off, I found their Cinnamon Sangria recipe on their blog.
Cinnamon Sangria
- 4 (750 milliliters) bottles red wine
- 1 ¼ C. white sugar
- 2 Granny Smith apples (cored and sliced)
- 4 Peaches (sliced)
- 2 Bananas (sliced)
- 2 Cinnamon sticks (crushed)
- 3 Lit. lemon-lime flavored, carbonated beverage
The How-Tos:
- In a large pitcher, combine all of the ingredients above, except for the lemon-lime soda, and refrigerate for a minimum of six hours and up to overnight.
- When ready to serve, add in the lemon-lime soda and pour over ice; garnish with additional fruit before serving if desired.
Until February 8, Peak and Elm!!
I’m always a little impressed when I meet someone (whose not a bartender) that has some solid knowledge of mixology. I’m even more impressed when they can surprise me with one of the best Tequila Sunrises or Amaretto Sours I’ve ever had. Alot of people leave the art of mixology to bartenders, but how cool would it be if you could be your own bartender, providing you and your friends with artfully mixed cocktails whenever the opportunity presented itself?
