I just don’t want to look back and think “I could have eaten that.”

Cochinita Pibil at Mi Dia From Scratch

Last week I met my friend Holly for lunch. She wanted to meet at Mi Dia From Scratch. It’s a restaurant that I’ve been wanting to try so of course I said yes. Mi Dia is Chef Gabriel DeLeon’s Mexico City fusion restaurant with modern Santa Fe and Tex-Mex flavors.

Before I tell you about the lunch that I had I want to talk about their table side guacamole. They have this silver cart that the staff wheels up to your table. It kind of reminds me of the prime rib cart at Lawry’s.  In this cart are all the fresh ingredients to make amazing guacamole. Holly and I did not order this, but when I go back with Bria (totes calling you out) I am going to get it! Per Holly, the guacamole is to die for. They put bacon in it. Enough said.


This is the complimentary chips and salsa. As you can see you get two types of salsa. I believe that the green one is the roasted tomatillo salsa and the red one is the pasilla de Oaxaca salsa. I totally should have asked the waiter, but if you know what the types are please leave a comment below. The green one was mild compared to the red. The red definitely had a spicy kick.


There was so much to choose from on the menu. There was a lot of items that I had never seen before. Come to think of it I probably had never seen the combination of ingredients on that menu anywhere. I was seriously considering the Duck Carnitas Enchiladas (roasted Maple Leaf Farms duck, topped with mole coloradito), because that just screams EAT ME! I was back and forth, but in the end decided on their signature dish, Cochinita Pibil, instead.

Cochinita Pibil – Pork shank rubbed with achiote, wrapped in banana leaf & roasted. Served with roasted habanero salsa, street corn & Oaxacan black beans. – Mi Dia From Scratch


For some reason I thought I would be getting a pork shank. Literally. I wasn’t expecting the pork to be shredded when the waiter unwrapped the banana leaf. When I was given four very warm and toasty corn tortillas a light bulb went off in my head. Aha! I’m supposed to wrap the pork with the tortillas and eat it like a taco.

The achiote marinade was so robust and flavorful. It looks spicy because of the redness of the color, but it wasn’t at all. Achiote is a small shrub or tree found in North, Central and South America. Natives used to use the seeds to make red body paint and lipstick. For culinary purposes the seeds are ground up and mixed with other spices to add color and flavor to food.


The street corn was my favorite! They don’t call this elotes (or is it esquites in this version) on the menu, but I’m pretty sure that’s what this is. I believe the dark blob on the corn is roasted mushrooms. At least that’s what it tasted like to me. The Oaxacan black beans were so good. It was full of flavor. I’m not normally a beany kind of girl, but I wouldn’t say no to this.


I’m not even sure if I was supposed to add the street corn and black beans to my pork, but I had to. The roasted habanero salsa and pickled onions took this dish to another level. So much flavor all over the place.

Doesn’t this picture just make your mouth water? The colors are so vibrant. I can’t wait to go again!

I’m sorry I couldn’t show you more food pictures from Mi Dia. It was just me and Holly so I couldn’t justify ordering a whole bunch of food just to sample and take pictures. The only time I can do that is when I’m with Bria. She is like me and will order all kinds of dishes, because it sounds good.

Anyway, if you haven’t been and want to try a new type of Mexican cuisine give Mi Dia From Scratch a try. You won’t regret it.

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