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Two from Fort Worth appointed by Gov. Abbott to university boards

Steve Hicks, a University of Texas System regent who has been a vocal opponent of regents who have criticized the system’s flagship campus in Austin, was reappointed to the board by Gov. Greg Abbott on Thursday. 

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Fort Worth draws closer to deal with Lancaster developer

City staff are planning to introduce the developer Feb. 3 at a meeting of the City Council's Housing and Economic Development Committee.

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Compass BBVA names Happel CEO for Fort Worth

BBVA Compass has appointed Brian Happel, most recently the Fort Worth city president, its chief executive officer of Fort Worth.

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Fort Worth minority business receives nationwide grant

Cuevas Distribution Inc., a minority- and woman-owned business in Fort Worth, is one of 20 small businesses nationwide to receive a $150,000 grant from Chase as part of the Mission Main Street program.

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Museum District: Area’s evolution creating more interaction, public spaces

Fifteen years ago if someone had shot a cannon from Fort Worth’s world-renowned museum district, nobody would have noticed, joked Lori Eklund, senior deputy director of the Amon Carter Museum of American Art. But that has changed.

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Mexican restaurant for Fort Worth's Magnolia

 


Celestina Blok

Business Press Restaurant Reporter

Tina’s Cocina will bring “working class food” to W. Magnolia Ave.
Juan Solis, part owner of The Usual craft cocktail bar, looked to his native Mexican mother Tina to plan the menu for his first solo restaurant venture, Tina’s Cocina, set to open mid-month at 961 W. Magnolia Ave.

“My mom came up with the menu,” he said. “We’ll serve basic dishes with fresh ingredients.”

Boasting high quality, affordably priced “working class food,” Tina’s will serve traditional Mexican taqueria dishes like tacos, tortas, burritos, and quesadillas as well as less familiar items like fideo (vermicelli noodles simmered in tomato sauce), albondigas (a Mexican meatball soup) and posole (a stew typically made with hominy, shredded pork and fresh cabbage.) Chorizo and barbacoa will be made in-house and Solis has plans for vegetarian options, including spinach and mushroom tacos.

The casual, BYOB restaurant will be open for breakfast, lunch and dinner and will feature a take-out window for late-night orders as well as a covered patio. Solis also hopes to open a Tex-Mex style sports bar next door sometime early next year.
 

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