A new name, but the flavor’s the same at this 28-year Fort Worth-area Tex-Mex restaurant
Dos Amores is about to become the new name for Miguelito’s Mexican Restaurant, still Hurst’s 28-year home of retro Tex-Mex.
But little else has changed under new owner Mauro Cisneros, who is continuing the Nevares family’s legacy Northeast Tarrant County landmark, 209 W. Bedford-Euless Road.
The signs still say Miguelito’s, but the receipts say Dos Amores, so that name change seems to be in process.
Dos Amores/Miguelito’s continues for now with lunch service, new Sunday hours and the same familiar menu.
On a visit this week, the restaurant combined Miguelito’s tradition and familiar flavors with surprise.
On paper, a combination plate of enchiladas, a taco, a small scoop of guacamole and a chile con queso tostada was straight out of old-time Tex-Mex.
But the cheese enchilada came with just a touch of a darker chile gravy, and a chicken enchilada was made with a better-grade stewed, spiced filling, not simply shredded meat.
The puffed taco is a star here. It’s a round, bowl-like shell, again filled with well-spiced beef.
(Tex-Mex note: A puffed taco is not to be confused with a folded, cushioned “puffy taco.”)
The real surprise always has been the house diablo sauce, a slight upgrade charge but well worth it.
Dos Amores/Miguelito’s serves chips with an old-timey table salsa that comes in plastic pitchers. It has a bit of fire.
But if you ask for it, there’s a much spicier green-and-red sauce with onion and cilantro. It comes on the chicken diablo, but it’s a great sauce for chicken enchiladas, over rice or to pep up any dish.
Next time, I’d also ask to substitute the charro beans, a Miguelito’s favorite. But even the rice packed old-time flavor.
For dessert, Dos Amores/Miguelito’s offers sopaipillas and the less common bunuelos, a cinnamon-sugar shell. A standout is the flan, which seemed homemade and creamier than most.
Dos Amores/Miguelito’s serves lunch and dinner daily; 817-268-0404, facebook.com/MiguelitosTexMex.
