Monica's Aca y Alla

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2914 Main St. Dallas, TX 75226

214-748-7140

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Dallas Observer
Recommended
Best Lunch Deal
Award Winner 2004

Cuisine(s): Tex-Mex

Hours: Fri-Sat 11am-11pm, Sun,Tue,Wed,Thu 11am-10pm

Price: $, $$

Payment Types: All Major Credit Cards
Attire: Casual

Features: Patio/Sidewalk Dining, Private Party, Wheelchair Accessible, Kid Friendly, Business Dining

Serving: Dinner, Lunch

Entertainment: Live Entertainment
Alcohol: Full bar

Reservations: Accepted

Parking: Meters, Street, Valet

Description

Monica Greene hs rolled in influences from Spain, Italy and her own imagination, producing a menu flecked with idiosyncratic specialties including a soppy lasagna of chicken, black beans and cheese, framed by corn tortillas, and a festive fajita plate that emerges from the kitchen without the standby comal. Even the queso is ornamented with spinach and red peppers. But Greene is generous with her vision, allowing her many fawning patrons to make the place their own. Monica's Aca Y Alla is foremost a comfortable neighborhood joint, where laid-back diners of all ages celebrate birthdays and revel in weekly half-priced food and 75-cent margarita specials. Live Latin bands play on Friday and Saturday nights.

Chilo and the High Energy

Every Fri., Sat.
Half Price Tuesdays at Monica's Aca y Alla

5:00 p.m. - 10:00 p.m. every Tue.

Enjoy half price dinner entre�s at Monica's. Some exceptions apply, see menu for details.
Margarita Night at Monica's Aca y Alla

5:00 p.m. - 10:00 p.m. every Wed.

Enjoy 75 cent margaritas with the purchase of an entreé. Limit of three per person.

2004 | Best Lunch Deal

At the risk of never getting a table again, we'll impart our knowledge of a supreme lunch special. Monica Greene and her gang offer one of the most affordable lunches in town without skimping on flavor or quality ingredients. For a teensy $4.99, lunch patrons can have their pick of various enchiladas, Cha-Cha burritos, quesadillas, cheeseburger, Mexican lasagna (filling and flavorful) or, our favorite, Greene Pasta made with spinach jalape�o pasta. The portions aren't measly or hu... More »
2002 | Best Margarita (tie)

There may be better-tasting margaritas in town. There may be more authentic margaritas in town. But with a Blue Goose margarita, you will get 2 full ounces of tequila in your luscious, lime-kissed adult beverage, which means you will more quickly get lit--and that is, quite frankly, the point when drinking margaritas. No one says, "Honey, let's have a light supper, one margarita and then go to the book signing." No. People who drink margaritas say things like, "You're hot! Where do you go... More »
2000 | Best lunch deal (tie)

The $5.95 lunch special at Nuevo Leon, a Mex-Mex mini-chain, is not for the feint of appetite. Nuevo Leon's eight selections on its daily lunch special menu are nicely prepared with fresh ingredients, sauces that go well beyond the ordinary Tex-Mex glopfare, and generous portions. The plates here are huge. A hearty eater is hard-pressed to get through, say, the No. 8--two beef enchiladas, one pork tamale with chili con carne, rice, beans covered with cheese, and the usual basket of... More »

Monica's Aca y Alla No Longer Has Monica, but the Deep Ellum Fave Presses On

By Scott Reitz | Wed, May 23, 2012

I was in a car on my way to Austin, tweeting about kolaches and blissfully ignoring my work email, when the DMN story on Monica's Aca y Alla popped up on my phone. I promised myself I wouldn't work wh... More »
Dallas' Five Best Bloody Marys

By Scott Reitz | Fri, December 2, 2011

I once had a delicate morning beverage made with the water strained from the pulp of summer tomatoes, vodka infused with rosemary and a hint of citrus. The drink was crystal clear with a faint rosy hu... More »
Calling All Saints

By Allison Perkins | Thu, September 08, 2011

Saw off your devil horns and tuck your tail. It's time for Legacy Counseling Center's Be an Angel. Every year, LCC throws a fundraiser at Monica's Aca y Alla, and you'd think there would be a queso-eating contest, because seriously that stuff is d... More »
BEE (Best Enchiladas Ever) Lives Up to Its Name

By Alice Laussade | Thu, February 17, 2011

BEE: Best Enchiladas Ever (brought to you by Monica Greene of Monica's Aca Y Alla) calls itself an "enchiladeria." To me, "enchiladeria" sounds like the immediate effects of eating one too many spicy enchiladas. "Dude, that meal gave me severe enc... More »
Go Flush

By Mark Stuertz | Thu, March 16, 2006

After evacuating the kitchen earlier this year over operations and contract disputes with Go Fish owner Mike Hoque, former Go Fish chef Chris Svalesen has already lit his burners. Svalesen has taken over the Inwood Quarter Café--which was stoppere... More »
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Dinner Menu

Appetizers

$6.00

Con Queso Dip
jalapeno-sonoma cheese with roasted red bell peppers and spinach.

$8.50

Mexican Shrimp Cocktail
his cocktail is served mexico city style in a tomato sauce with shrimp, lime, cilantro, onions and avocado slices.

$10.00

Ceviche Tostada
lime marinated talapia and shrimp on a large tostada with guacamole spread, lettuce and pico de gallo.

$9.00

Pumpkin Ravioli
chili flavored ravioli stuffed with seasoned pumpkin & peanuts. served with a cilantro pesto cream sauce.

$8.00

Bean And Cheese Nachos
all nachos served with black beans, sour cream, guacamole, pico de gallo and jalapenos.

$9.50

Grilled Chicken Nachos
all nachos served with black beans, sour cream, guacamole, pico de gallo and jalapenos.

$9.50

Grilled Beef Fajita Nachos
all nachos served with black beans, sour cream, guacamole, pico de gallo and jalapenos.

$8.50

Spinach Quesadillas
spinach, onions and mushrooms and cheese served with sweet ancho sauce

$8.50

Grilled Chicken Quesadillas
served with marinara sauce and sour cream.

Salads & Soups

$5.00

Tortilla Soup
tomato broth blended with roasted red peppers, tortilla strips, avocado slice and monterrey cheese.

$7.50

Caldo De Pollo
fresh vegetables, lime, avocado, sliced fresh jalapenos and shredded chicken.

$6.50

Guacamole Salad
fresh mashed avocados, pico de gallo, lime juice and cilantro

$9.00

Spinach Salad
organic baby spinach with roasted pumpkin seeds, mushrooms, cucumbers, cherry tomatoes, avocado, celery, red onions and queso fresco with a balsamic vinaigrette

$15.00

Shrimp Chino Salad
grilled shrimp, green apple and cabbage slaw with jicama, carrots, cilantro, onions, peanuts, radishes with oriental lime chile and soy vinaigrette

$15.00

Salmon Salad
organic baby spinach with grilled pineapple, bermuda onions, marinated cherry tomatoes and queso fresco in a raspberry vinaigrette

$9.00

Margarita Salad
your choice of fajita beef or grilled chicken with julienne vegetables, tomatoes and purple onions in a creamy cilantro dressing.

Mexico City Specialties

$13.00

Milanesa De Pollo
breaded chicken breast over fideo pasta with tomatillo and sauteed seasoned vegetables.

$14.50

Chicken Poblano
stuffed chicken breast with poblano peppers strips, mushrooms and onions. topped with queso fresco and tomatillo cream sauce. served with potato napoleon and vegetables.

$16.50

B.b.q. Salmon
grilled salmon with chipotle bbq sauce over cole slaw and sauteed vegetables.

$15.00

Talapia Veracruz
breaded and pan seared filet, olives, capers and marinara salsa, with rice and vegetables.

$10.50

Mexican Lasagna
two cheese, chicken, whole black beans, roasted corn in a two-tomato coulis.

$13.50
Substitute Shrimp For $1.50

Greene Pasta
spinach-jalapeno fettuccine, chicken, roasted corn, whole black beans and onions with a cream bechamel sauce.

$16.50

Shrimp Risotto
shrimp, julianne vegetables, mushrooms, romano cheese in a spicy chipotle crema sauce.

$14.50

Carne Adobo
beef strips, ranchera salsa, cheese enchilada with chili con carne. served with rice and beans.

Fajitas
All Fajita Platters Are Served With Rice, Black Beans, Guacamole, Pico De Gallo And Sour Cream. Choice Of Flour Or Corn Tortillas.

$13.50

Grilled Chicken

$14.50

Grilled Beef

$17.00

Shrimp

Vegetarian Tex-mex
These Vegetarian Entrees Served With Fat-free Black Beans And Vegetable Stock Rice.

$8.50

Cha-cha Burrito
large flour tortilla stuffed with guacamole, pico de gallo and monterrey cheese. served with a small mixed greens salad and rice.

$9.00

Enchiladas Miranda
corn tortillas, spinach, sauteed onions and mushrooms, topped with tomatillo salsa.

$8.99

Angel Enchiladas
three of our famous potato enchiladas with spicy chipotle crema.

Tex-mex
All Enchilada Plates Served With Two (2) Enchiladas, Pinto Beans And Rice.

$9.00

Beef Enchiladas
topped with chili con carne & jack cheese.

$9.00

Cheese Enchiladas
topped with chili con carne and jack cheese.

$9.00

Chicken Enchiladas
served with your choice of tomatillo salsa or sour cream sauce.

$10.50

Frankie's Combo
one sour cream chicken enchilada and one beef enchilada with con carne sauce.

$13.00

Angel's Plate
cheese enchiladas with ranchera salsa and topped with grilled beef fajita.

$9.50
Substitute Beef For $0.50

David's Flautas
(3) shredded chicken flautas garnished with pico de gallo, lettuce and guacamole sauce.

Taco Stand

$8.50

Tacos Al Pastor (pork)
slow cooked chile-rub pork with purple onions, cilantro and pineapple pico on corn roasted tortillas.

$8.50

Beef Tacos
chopped grilled flank steak with pico de gallo and avocado salsa on corn tortillas.

$8.50

De Pollo (chicken)
lime marinated shredded chicken with tomatillo and avocado salsa.

$9.00

Fish Tacos
lightly breaded white fish with chopped lettuce, pico de gallo and chipotle mayonnaise on wheat tortillas.

Desserts

$5.50

Homemade Flan

$5.50

Cuatro Leches Cake

$6.50

Chocolate Mousse Cake

$6.50

Key Lime Cheese Cake

$6.50

Cajeta Cheese Cake

Looking for another city?

Monica's Aca y Alla

2914 Main St. Dallas, TX 75226

214-748-7140

Description

Every Fri., Sat.

5:00 p.m. - 10:00 p.m. every Tue.

5:00 p.m. - 10:00 p.m. every Wed.

2004 | Best Lunch Deal

2002 | Best Margarita (tie)

2000 | Best lunch deal (tie)

By Scott Reitz | Wed, May 23, 2012

By Scott Reitz | Fri, December 2, 2011

By Allison Perkins | Thu, September 08, 2011

By Alice Laussade | Thu, February 17, 2011

By Mark Stuertz | Thu, March 16, 2006