Several signature Tex-Mex dishes available through April 2
These leaner options line up alongside lighter fare feature plates to provide a variety of choices the entire family will love, including –
- Pan-Seared Fish Tacos – White corn tortillas filled with pan-seared tilapia, sweet cabbage slaw and lime vinaigrette;
- Tilapia Veracruz – Pan-seared tilapia topped with Veracruz sauce (bell pepper, tomato, onion and jalapenos), served with sautéed fresh spinach and topped with pico de gallo and queso fresco; and,
- Ensalada de Camarones – Seasoned sautéed shrimp atop a bed of mixed greens, mushrooms, tomato wedges and queso fresco, served with a chipotle citrus vinaigrette.
Several other traditional El Fenix favorites are perfectly suitable for guests looking for healthier options or red meat-less alternatives.
The Lenten season menu features will be available at all 22 El Fenix restaurants through April 2.
About El Fenix
El Fenix was founded in 1918 by Mike Martinez, a Mexican immigrant who opened a small restaurant on the corner of Griffin Street and McKinney Avenue in Dallas. Often, at its main location in downtown Dallas, the lunchtime line of patrons spills out the front door and down Alamo Street. El Fenix is renowned as the originator of “Tex-Mex cuisine” and the restaurant’s Wednesday “Enchilada Dinner Special,” which features two cheese enchiladas, refried beans, and rice. Acquired by Firebird Restaurant Group in 2008, El Fenix was refurbished with freshened interiors and a revamped menu, while maintaining its signature core menu and products. In 2010 Nation’s Restaurant News named El Fenix one of its 50 All-American Icons, “restaurants that stole our hearts and stood the test of time.” For more information, visit ElFenix.com.
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