Welcome to Mi Cocina in Chevy Chase where everything we offer is hand-crafted and made fresh daily using authentic Mexican cooking techniques and the finest ingredients available. From our famous, homemade salsa to our mouthwatering, hand-dipped enchiladas, you can taste the freshness and quality in every bite. Relax in our comfortable stylish surroundings with one of our legendary Mambo Taxis® served by our family of warm, friendly and professional staff. It's our honor to serve you!
About Mi Cocina Restaurants and M Crowd Restaurant Group
In Dallas in 1991 Bob McNutt, Ray Washburne, Dick Washburne and Tex-Mex veteran Michael 'Mico' Rodriguez -- joined together to develop a new idea in traditional Mexican restaurants. They opened Mi Cocina (My Kitchen) -- a uniquely upscale Tex-Mex restaurant with an emphasis on using only the freshest, highest quality ingredients complemented by warm, friendly and professional service. This winning combination soon had diners lining up outside the door. As word spread and loyal customers grew, a second location in Dallas was opened in Highland Park Village just two years later.
Mi Cocina is owned and operated by M Crowd Restaurant Group.
Following their passion for creating innovative dining concepts, M Crowd opened its second Mexican food sensation in 1998 -- Taco Diner. This time, they introduced customers to the bold, fresh, authentic flavors found in street markets and traditional taquerias of Mexico City and, like Mi Cocina, customers flocked to it. That same year, the group ventured into fine dining with the opening of The Mercury which was immediately named Restaurant of the Year for its own distinctive brand of New American cuisine.
M Crowd Restaurant Group, which is privately held, currently has restaurants in Dallas/Fort Worth and The Woodlands in Texas, Tulsa, Oklahoma and Atlanta, Georgia with plans to open additional locations nationally.
The Washington Post
First Bite of Mi Cocina in Chevy Chase
By Tom Sietsema | July 2, 2013
Since Mi Cocina opened in May, "I've never met so many Texans," says the general manager of the 140-seat source of Tex-Mex cooking in Chevy Chase, sounding pleased. Max Sagastizado figures half of the customers he has talked to hail from the state where the chain originated.
I understand the appeal of the lush guacamole, made every 45 minutes to accommodate demand, and the tangy "perfect" margaritas made with top-shelf tequila. Thick with shredded chicken breast, a cup of posole pulses with cumin, paprika and heat from jalapeno. Read more...