October is Breast Cancer Awareness Month and Mi Dia From Scratch wants to help fight the disease.
The Susan G. Komen® organization started with the promise to end breast cancer. Each year so many are impacted by this disease, whether they have it, beat it, or know someone affected by it. Mi Dia From Scratch wants to aid in fulfilling the promise to end breast cancer.
For the month of October, Mi Dia is serving a brand new drink called Rosa Esperanza or Pink Hope. Part of the proceeds from each Rosa Esperanza sold will go to the Susan G. Komen Breast Cancer Foundation. This special drink is made with limited edition Clase Azul Reposado Pink tequila, which also donates part of their proceeds to breast cancer awareness and research.
Let's all raise a glass to end breast cancer!
Deep Fried Cajeta Pastries with Mexican Chocolate Syrup, Hibiscus, Negra Modelo Milk Chocolate Ice Cream!
That's how they do chocolate at Mi Dia From Scratch in Plano. Perfectly cooked Churros with Mexican Chocolate Syrup and hibiscus, negra modelo milk chocolate ice cream, all made from scratch.
Why are we talking about chocolate? Just a wink and a nod from Mi Dia From Scratch to next week's Chocolate Festival.
Mi Dia From Scratch Celebrates DFW Restaurant Week 2018
August 10th through September 3rd.
Mi Dia From Scratch is offering a three-course, prix fixed dinner for just $39 per person. $8 of each Restaurant Week Special will be donated to the North Texas Food Bank. The food bank can serve 24 meals to those in need for every Restaurant Week Special you buy from Mi Dia From Scratch.
Restaurant week 2018 Special Menu:
CHOICE OF APPETIZER:
QUESADILLAS DE HUITLACOCHE
Sautéed Mexican truffle, queso asadero & roasted veggies
between house made blue corn tortillas.
Served with crema & New Mexico red & green chile sauces
SOPES DE CARNITAS
House made corn masa boats topped with Oaxacan black beans,
roasted pork carnitas, queso fresco,
pickled onions, roasted tomatillo salsa & micro cilantro
CUP TORTILLA SOUP
Chicken, veggies, tortilla strips, cheese, avocado & crema
served in chicken broth
Arcadian greens with licama, roasted corn, tomatoes,
pickled red onions, queso fresco, candied pepitas & avocado
CHOICE OF ENTREE:
Pork shank rubbed with achiote,
wrapped in banana leaf & roasted.
Served with roasted habanero salsa,
street corn & Oaxacan black beans
Chicken breast breaded & flambeed
with Sauza Hornitos Reposado tequila,
topped with shitake mushroom cream reduction
Served with morita whipped potatoes & chayote
TEQUILA PESTO ENCHILADAS
Jumbo shrimp sautéed with onions & cheese,
topped with Sauza Hornitos Reposado tequila pepita pesto sauce.
Served with crema, Oaxacan black beans and poblano rice
NEW MEXICO TAMPIQUENA
Grilled skirt steak, blue corn tortillas,
cheese & onion stacked enchiladas, New Mexico red & green chile sauces, guacamole.
Served with guaiillo rice and refried beans
SEA BASS TACOS
Grilled Chilean sea bass, chile guaiillo rub,
pickled cabbage, avocado, chile morita remoulade,
micro cilantro on flour tortillas
CHOICE OF DESSERT:
CHURRO, ABUELITA CHOCOLATE
Deep fried caieta pasrty, mexican chocolate syrup, hibiscus, Negra Modelo milk chocolate ice cream
light pastries dusted with sugar and cinnamon
$39 PER PERSON
(margaritas, beverages, tax and gratuity not included)
$8 will be donated to the North Texas Food Bank
which will serve 24 meals.
Call 972.403.7474 for reservations and additional details of DFW Restaurant Week at Mi Dia From Scratch.
When the meal has got to be just perfect, why take chances.
You can play Russian Roulette with hundreds of restaurant choices or select from just five absolutely extraordinary culinary teams.
Over the next few weeks, you can get to know the inside scoop on what makes Knife, Mi Dia From Scratch, The Keeper, Urban Crust and Yao Fuzi Cuisine the 5 best restaurants in Plano, Texas.
We’ll introduce you to the guys who pull the strings and take a peek over the chef’s shoulder. Then, in great detail, we’ll tempt you with fabulous culinary creations complete with delectable photography.
Stop back often. You wouldn’t want to miss anything, now would you?