Mi Dia From Scratch - Grapevine

GOAL! ⚽️The biggest sporting event in the world kicks off today! Catch the match with us and stay fueled with our Street Taco flights and a round of Mi Dia Rocks. Who are you rooting for? 🌍🏆⚽️🌮🍻🏆

Sriracha glaze and toasted sesame! Our wood-grilled salmon with kimchi on organic blue corn tortillas is the perfect combination for a fresh summer day. Enjoy this with a side of poblano rice, Oaxacan black beans and jalapeño lime salsa.

Salud to our Dads!

Make a special day for Dad on our patio or in our bar. Treat him to our grand selection of more than 100 one hundred percent blue agave tequilas from our tower. For the table, stacked enchiladas, steak and chile relleno or sizzling wood grilled combo fajitas!

Book your party today!

Our June Food of the Month is as refreshing as a summer breeze. 🍍 Introducing the Pineapple-Ginger Ceviche: lime-cured shrimp paired with sweet pineapple, a kick of jalapeño, and fresh ginger, topped with pickled onions and silky avocado purée.

This dish is extra special to us as it was crafted in loving memory of our Sous Chef, Javier ”Bacalao” Garcia. Come enjoy a bowl on the patio and join us in honoring his legacy through the flavors he loved. 🧡

In loving memory of our Sous Chef, Javier “Bacalao” Garcia
1974-2026

June’s Margarita of the Month is Peach Sour

A vibrant taste of summer featuring Cazadores reposado, grilled peach, fresh citrus, and bourbon maple agave. Bright, smoky, and effortlessly smooth.

Warm May afternoons call for a refreshing Sueño de Mora mocktail—a blend of blueberry, basil, and lime with ginger agave. 🫐 Staying for the tequila? The Riviera Maya with strawberry-infused tequila and sparkling wine is pure summer in a glass. 🥂

The Steak & Relleno is the best of both worlds: a pecan wood-grilled skirt steak paired with a jack cheese relleno al carbon. It’s the ultimate New Mexican feast to celebrate the final days of May.

To our Mi Dia From Scratch Guests,

Due to unforeseen circumstances Mi Dia From Scratch Grapevine will be temporarily closed the rest of the day today. We apologize for any inconvenience.

Thank you!

Ever tried "The Concept In A Glass"? 🧊 Our Hell Freezes Over features house-made Hatch green chili-infused tequila, Cointreau, cucumber, and basil, finished with dry ice for a dramatic, chilled experience. It’s smoky, spicy, and perfectly balanced with organic light agave.

Medium-rare perfection. 🪵 Our Carne Asada is a chef's cut, 28-day aged marinated skirt steak grilled over pecan wood for that unmistakable smoky finish. Served with caramelized onions and charro beans, it’s a Steak Month essential.

Lunch break, upgraded. 🥗 Our Mexx Cobb Salad features Arcadian greens, bacon, tomatoes, pickled red onions, candied pepitas, avocado, tortilla strips, queso fresco, grilled chicken or steak & blue cheese dressing for the perfect midday fuel.✨

Don’t have time to dine in? Try our new online ordering on our website!

Our Food of May is Soft Shell Crab, most famously tied to the Chesapeake bay, it comes from blue crabs harvested just after molting, when their shells are tender & fully edible. As coastal cuisine evolved, this delicacy spread beyond the east coast and found its way into the innovative food scene of Baja California where chefs began blending it into baja-style seafood.

At Mi Dia, the dish brings that fusion to life with Maryland soft shell crab in a corn masa tempura batter on organic blue corn tortillas, layered with pineapple relish, avocado purèe, micro cilantro & roasted jalapeño lime sauce.
Served with poblano rice & Oaxacan black beans.

Happy Cinco de Mayo! 🍹 Today is all about the "Daisy Flower"—did you know that’s what "Margarita" means in Spanish? We’re celebrating with the freshest ingredients, 100% blue agave tequilas, and our signature lemon juice for that bright, consistent flavor you love. 🍋
✨

For May’s Margarita of the Month we are featuring a Watermelon Margarita with Hornitos tequila, St. Germain, Watermelon Juice and jalapeño agave.

Steak Month is officially here, and we’re starting strong with the New Mexico Tampiqueña. 🥩 We take a 28-day aged skirt steak, grill it over pecan wood, and serve it alongside cheese and onion stacked enchiladas with our signature red and green chile sauces. It’s a masterclass in New Mexican flavor.

We were so glad to see so many people and serve great food for our local youth and seniors organizations at the 30th Annual Great Taste of Grapevine with the Grapevine Chamber of Commerce.

Mi Dia from Scratch was proud to win third place at last night's event!

Thank you for our great community and partners we could not do what we do without you!

Mango, guava, and hibiscus come together in our Agua Frescas for a drink that’s slightly sweet, a little tart, with a floral finish.

Great as a refresher at any event!

Our fajitas are hot and demand attention. Grilled steak or chicken is served with caramelized onions, guacamole, sour cream, cheese, rice, and beans.

Add some sizzle to your week!

From wood-grilled steaks and enchiladas to seasonal cocktails, every dish leans into bold flavor. It’s a mix of tradition and just enough adventure.

Our parrillada de vegetales brings together wood-grilled asparagus, brussels sprouts, spinach, and roasted jalapeños. Served with rice, beans, and guacamole, it’s balanced with elements of smoke and spice. No shortcuts, just good ingredients from Mother Earth.

Made fresh daily. Grab a quart for your snack to go or dine-in. 🥑

Fresh guacamole made right at your table with mortar and pestle is a beautiful sight. Avocado is mixed with lime, onion, cilantro, tomato, bacon if you like, and just enough heat. Served immediately, exactly how it should be.

Our snacks are worth the trip. Esquites with grilled corn, lime, crema, and queso fresco bring brightness, while queso fundido gets the crowd’s approval.

Sopes de carnitas round it out with rich pork, beans, and jalapeño-lime salsa. It’s a table that builds wonder with every plate.

Learn the language of brunch at Mi Dia!

We have our own stylish take on Eggs Benedict…

Huevos Motuleños -fried eggs on crispy corn tostadas with grilled black forest ham, peas, chile arbol reduction, queso fresco and pickled red onions.

Huevos Ahogados poached eggs on crispy masa boats with Oaxacan black beans, chorizo, tequila pepita pesto reduction, micro cilantro, pickled onions and side of potato chilaquiles.

Two tacos, both off the charts.

Duck Carnitas are rich and tender, topped with pickled onions, roasted poblanos, and chile morita.

Baja Shrimp brings a lighter contrast with beer-battered shrimp, cabbage, and jalapeño-lime salsa.

Fresh mint leaves, ginger root, agave, and filtered water are blended and carefully heated to enhance the soul of our signature mix. The result is smooth, slightly spicy, and naturally sweet. It’s the base that gives our margaritas that extra finish you can’t quite place—but always remember.

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