join us 4pm-6pm for cheeky margaritas
HALF PRICE TOMMY’S AND FROZEN MARGARITAS EVERY DAY
LOCATED IN LONDON, D GRANDE IS BRINGING TRUE TEX-MEX TO THE UK.
IN TEXAS, TEX-MEX FOOD SURROUNDS YOU.
It’s a delicious and craving inspiring comfort food with a lively margarita-infused atmosphere that’s as much a part of Texas culture as are country music, American football, and BBQ
Texas roots run deep and running even deeper are cravings for tangy margaritas and bowls of warm queso. D GRANDE was born out of just that. A few Texans making London home with a strong love for food and their Tex-Mex roots. We’re excited to bring TRUE Tex-Mex to the UK and introduce our favourite comfort food
LocationS
CHISWICK: 132 Chiswick High Road, W41PU
02036677257
info@dgrandetexmex.com
Hours:
Mon-Thurs: 12pm-9.30pm
Fri 12pm-10pm
Sat 10:45am-10pm
Sunday 10:45am-9pm
Closed: December 24th-26th and January 1st-8th
FOLLOW US
D GRANDE
d grande = “Big d” in spanish
“big d” is the AFFECTIONATE
NICKNAME FOR DALLAS, TX
D GRANDE is a tour of our favourites from Dallas’ Tex-Mex scene
Tex-Mex has a fascinating HISTORY spanning hundreds of years of cultural mixing and culinary influence
Dallas has its own unique place in that history - including the invention of the frozen margarita machine, the creation of the brisket taco, and the birth of dozens of wonderful Tex-Mex restaurants whose flavours inspire our menu
Links to some of the many Dallas
Restaurants that inspire us
Joe T Garcia’s - The OG (1935)
Mariano’s Hacienda - Blessed us with the invention of the frozen margarita machine (1971)
Herrera’s Cafe - Our favourite sour cream chicken enchiladas and spicy salsa (1971)
Javier’s - For the extravagance and good times (1977)
Mia’s - The birth of the brisket taco (1981)
Uncle Julio’s - The best buttery & garlicky chicken fajitas (1986)
TEX-MEX
tex-mex started in a cart
In the mid 19th century, immigrants sold pecan pralines, chili con carne,
tamales, and enchiladas out of pushcarts across texas
tex-mex ≠ mexican food
“We can all thank Diana Kennedy [author of The Cuisines of Mexico, 1972] for inadvertently granting Tex-Mex its rightful place in food history. By convincing us that Tex-Mex wasn’t Mexican food, she forced us to realize that it was something far more interesting: America’s oldest regional cuisine.” Robb Walsh, The Tex-Mex Cookbook: A History in Recipes and Photos
