PRIMO’S MX KITCHEN & LOUNGE ANNOUNCES EXCITING NEW MENU

Primo’s MX Kitchen & Lounge, set to reopen in the old Primo’s space in Uptown Dallas in early February, is delighted to announce its new menu. Packed with favorites for Primo’s fans and modern Mexican fare ranging from the border of Texas to the southernmost part of Mexico, the menu offers something for everyone at an affordable price point. Special late-night menu offerings scale prices back even further.

The list of a dozen starters (ranging in price from $7.95-$16.95) includes the must-haves of Queso ($7.95) and Guacamole ($8.95-$11.95). Primo Villa Dip ($9.95) features chili-spiced beef, avocado, pico de gallo and crema. Nachos Primo ($9.95) can come with beef, asada, pork belly, chicken, Impossible meat or tequila shrimp, plus roasted poblanos, crushed avocado, melted cheese, black beans and pico de gallo. Carne Asada Fries ($14.95) include Mexi-queso, carne asada, salsa, guacamole, chipotle ranch, cilantro and crema.

Soup and Salads include a classic Chicken Tortilla Soup ($5.95/$8.95) and a Taco Bowl ($12.95), withtomatoes, avocado, salsa, cilantro, lime-crema, Mexi-queso and Romaine lettuce. A TX Caesar ($12.95) includes hearts of Romaine, chile-spiced croutons, roasted corn pico, toasted pepitas, cilantro and Caesar dressing.

Specialties include the Guajillo Chili-Dusted Beef Tenderloin (at $32.95, the most expensive item on the menu) with ranchero brussels sprouts, crispy potatoes and a wild mushroom-poblano demi-glace.

Tex-Mex Favorites come with a choice of Spanish or cilantro brown rice and black beans. They include four versions of enchiladas ($12.95), including the Enchiladas Champinones, with roasted mushrooms, garlic-spinach, pasilla corn salsa, queso Oaxaca, black bean puree and pico de gallo. The Primo’s Burrito ($13.95) is a large flour tortilla stuffed with beans, cheese, pico de gallo, crema and your choice of asada, chicken, pork belly or Impossible meat with a choice of roja, verde or crema sauce.

Impossible meat – the plant-based meat substitute – shows up again in the Tacos section of the menu. The Impossible Taco also features roasted corn pico, cilantro, avocado sauce and shaved jalapeño. The Pork Belly Taco features jicama, pickled red onion, green papaya, asadero cheese, cilantro and mojo sauce. Meals come with your choice of any two tacos plus rice and beans ($14.95)

Combos and Lunch Specials are sure to be hits with diners. Lunch specials are $11.99 and good Monday through Friday. They allow you to choose two items – Nachos, Enchiladas, Hard Shell Taco, House Salad, Soup and Tacos al Carbon – and are served with a side of rice and beans. Combos are $14.95-$16.95 and combine items from the Tex-Mex Favorites portion of the menu. 

Desserts include Tres Leches Cake ($8.95), Chocolate Flan ($6.95), Pineapple Upside-Down Cake ($7.95) and Crème Brûlée Churros ($8.95) with brûléed vanilla custard, cajeta caramel sauce and whipped cream.

For more information on the menu, or for hi-res images, please contact Sara Burgos at sara@shiromasouthwest.com.

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