Enchiladas Olé
Enchiladas Olé
Enchiladas Olé is moving to 2418 Forest Park Blvd. before the end of the year. Opening at the new location is expected to be sometime in December.
The woman behind state award-winning enchilada sauces plans on making a big move.
Mary Perez began selling her homemade sauces in 2012 after 25 years working in nonprofit. They were a hit. She then began her first foray into culinary by her Enchiladas Olé restaurant in February 2013, located at 901 N. Sylvania Ave.
Perez says she hopes to open at 2418 Forest Park Blvd. before the end of the year. She’s hoping to be up and running sometime in December.
The space was the former home of Sapristi, Sera Dining and Wine, and most recently Revolver Taco Lounge before it moved to Deep Ellum in Dallas. The small shopping center is also home to longtime residents like Greek House and Black Rooster Bakery.
Enchiladas Olé will still be open through Thanksgiving on Sylvania, and Perez promises that her catering business, which is bustling during the holiday season, will not skip a beat. Even if she has to rent a commercial kitchen, she will fill all catering orders.
The new design of the space is still being nailed down, but Perez says the front of house will get a complete update. While her first restaurant is well known for its sunny yellow facade, Perez says, “The color scheme will be toned-down and relaxing, with more large family-style tables and booths. We hope to bring something new to the neighborhood.”
The space will double her current seating and accommodate about 150. The new Enchilada Olé will also be adding a full bar with specialty cocktails in addition to the beer, wine, and margarita selections she was already offering. “It will be a great place to unwind after work,” she says. Recipes are currently being crafted by an expert mixologist.
The only real change she plans to make in the kitchen is installing “her stove” ― a cook gets attached to their own equipment, and she’s not leaving Sylvania without it.
Perez will keep her existing menu and delicacies, like her classic Enmoladas with smoked and curried chicken, draped with rich mole sauce and topped with sesame seeds. Enchiladas featuring her ancho chile red sauce and a verde tomatillo sauce are also prized.
She will be adding some surprises to the menu as well. Perez is working on a New Mexico-style red sauce, which is made with New Mexican red chilies instead of ancho peppers ― achieving a brighter color and a little more heat.
Central Market has been begging for her to bring her famous sauces back to retail, and Perez is planning to answer that call. “I am hoping they will be back on Central Market shelves statewide in 2020,” she says.
When Enchiladas Olé opens its new Forest Park location, it will be serving seven days a week for lunch and dinner and will add a Sunday brunch in coming months.