Mexican Sugar

When Chef Tony Zamora and his family moved to San Antonio from Seattle and encountered the scorching heat and humidity, his first instinct was to turn around and go back home. But, he made it through that hot, sticky summer and eventually moved north to Plano, where he’s been the chef at Mexican Sugar restaurant since last December. He describes the restaurant, known for its savory food, hand-mixed cocktails and lively music, as a “hot spot.” Which, in a weird sort of way, sounds like it was meant to be.

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Chef Tony Zamora slicing Iberico ham | Photos by Jennifer Shertzer

Located in the Shops at Legacy, Mexican Sugar has a unique vibe with a distinctly Latin flavor. “Even on our busiest, craziest nights, you can look around the room and everybody is having a great time. It’s lively and upbeat. Maybe that’s what people love about it,” says Tony.

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The hottest items on the menu? The tacos are a crowd favorite, with fresh seafood, light slaws and colorful vegetables. “Our ceviche is unlike anybody else’s,” says Tony. “We do gulf shrimp and snapper, and we also put fresh chili in there. The difference is that we add tequila and juices like watermelon, grapefruit and lime — all fresh and hand-squeezed. It’s one of the better ones I’ve had.”

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BONE IN PORK CHOP / chili brined and slow roasted with orange agave butter and jicama slaw
BONE IN PORK CHOP / chili brined and slow roasted with orange agave butter and jicama slaw
GULF RED SNAPPER FILLET /pan roasted fillet with a hearts of palm citrus-fennel salad and pasilla-sherry emulsion
GULF RED SNAPPER FILLET / pan roasted fillet with a hearts of palm citrus-fennel salad and pasilla-sherry emulsion
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CHOCOLATE AVOCADO CAKE / ancho spiced chocolate cake with cinnamon meringue, chocolate avocado mousse & ganache

What you won’t find here is heavy, cheese-covered Tex-Mex fare. “The most inspiring part about working for a place like this is that you’re cooking with fresh, quality products that you know are healthy. It does something good for your soul to have food like that,” he says.

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HIBISCUS MARGARITA / Espolon reposado, hibiscus water, simple, lime, Marc Danielle orange liqueur | GRAPEFRUIT PALOMA / Milagro blanco, grapefruit, lime, agave, Mexican Squirt | PISCO SOUR / Campo de Encanto pisco, egg white, lime, bitters, simple

The cocktails — including the Hibiscus Margarita that’s served with an orchid — are all made with hand-squeezed juices. While they’re known for their tequila, Mexican Sugar’s beer selection includes an impressive array of choices from Latin America.

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On Saturdays and Sundays brunch is served until 4 p.m. Chef Tony recommends the vanilla cinnamon pancakes, made with fresh vanilla beans and Mexican cinnamon and topped with mango and golden raisins. If that’s not enough to get you there (and it really should be), they also offer breakfast tacos and a version of Latin-style Eggs Benedict, served on corn cakes with braised pork.

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There’s no doubt that the food and drinks here are incredible. What really sets this restaurant apart is the service and personal attention from the staff. Chef Tony promises, “If a guest comes in and asks for something special, I’ll do my best to make it happen for them, because that’s the key to this business. You have to give people a reason to want to come back.”

Oh, we’ll be back. You can count on it.

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Mexican Sugar’s impressive tequila library

 

Check out these events at Mexican Sugar:

Every Tuesday night is Ladies’ Night at the Shops at Legacy, and Mexican Sugar participates with drink specials.

In April, look for the Tequila Dinner. They’ll feature different entrees paired with flights of tequila.

 

Mexican Sugar Website >   Mexican Sugar Facebook >

 

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